Next Ment'or's Inspiration Class with Chef Philip Tessier and Truffle Shuffle

Join Chef Tessier as he shows you how to make his Sweet Corn and Black Truffle Risotto! Wednesday, July 28th at 7PM EST

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Presented by Steelite 

As we kick off 2021, we are evermore aware of the importance of mentorship and remain steadfast in our commitment to our mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. 

Monsieur Paul Bocuse valued the importance of educating and passing down knowledge to the next generation of chefs.  He was a pioneer in his cooking and changed the culinary world in so many ways.  His legacy remains not only through his cooking, but through his core belief to mentor young chefs and encourage them to pave their own path, just as he did.  We are inspired by the contributions of Chef Bocuse to the culinary profession and aim to keep these beliefs alive through our educational programs.  Each virtual class is designed to inspire culinary excellence, just as Monsieur Paul did for so many in the culinary community.

All proceeds from each virtual event will go towards our programs which help support the culinary community, including: providing young chefs fully funded internships at restaurants around the world, Team USA and our competitions, which opens the doors to further the careers of young chefs across the country, and the Giving Fund, which directs necessary funds to restaurant workers in times of crisis.

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  • 2 days ago

    The Ment'or BKB Foundation
    Thank you to Chef Alex Lee for this beautiful summertime recipe! Happy Monday!!Pasta with Cherry Tomatoes and Ricotta Salata(Serves 6) Ingredients: 1# Dried Farfalle, Penne, or Orecchiette2 pints of Local or home grown Cherry Tomatoes halved¼ cup EVOO¼ tsp. Peperoncino flakes3 Garlic Cloves minced finely2 Tbsp. Fresh Basil Leaves roughly chopped2 Tbsp. Flat Parsley roughly chopped4 Tbsp. Butter cut into cubes¼ # Ricotta Salata Salt and PepperMethod:- Cook 1lb/500g of dried pasta in a large pot of salted boiling water per packet MINUS 30 seconds.- When pasta is ready, scoop out 1 cup of pasta cooking water, and drain pasta.-Heat a large sauce pan over medium heat, add evoo and Garlic. Saute the garlic for 1 minute and add the pepperoncino flakes, cook stirring for 30 seconds and add the Cherry Tomatoes. Cook for 5 minutes till the cherry tomatoes lightly soften. Season with salt and fresh ground black pepper.-Add the Pasta to the Tomatoes, the 1 cup of pasta water, the basil and parsley. Cook for two minutes until there is a sauce coats the pasta. Spoon the pasta into bowls and grate Ricotta Salata on top.#chefslife #summertimerecipes #collaboration #greatrecipes #achefslife ... See MoreSee Less
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