Since 2008, it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon, France. The result of that patience and determination was realized, for the first time, in 2015 when Team USA stood on the podium in Lyon and held the Silver Bocuse, garnering the recognition and respect of the international culinary community.
The Foundation’s goal is to continue to build our legacy and to introduce more aspiring young cooks to the Bocuse d’Or. In 2014, we launched the ment’or Young Chef Competition Series to recognize outstanding young chefs, who have the potential to one-day represent Bocuse d’Or Team USA. We are proud to announce our 3rd annual Young Chefs event this year, to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.
In the past two years we have seen great young cooks who have also been supported by a Commis. In an effort to further recognize and inspire those embarking on their culinary career, we are pleased to announce the addition of a Commis Competition this year.
Young Chef competitors must develop a unique recipe based on the selected protein, and will have 2 hours and 35 minutes to cook and plate (10 tasting-size portions of the dish); Commis competitors will have 90 minutes. Selected candidates will be paired with mentors from the Foundation’s Culinary Council or previous Bocuse d’Or Team USA representatives, to provide guidance during their training for the competitions. A panel of renowned chefs drawn from the Foundation's Culinary Council will serve as officials at the competitions. Judges will evaluate each team's preparation of the selected protein, which will be announced to the candidates approximately eight weeks prior to the competition. Teams will be judged on excellence in overall taste, presentation and kitchen organization.