On November 8, guests are invited to enjoy dinner at acclaimed culinary arts school and venue sponsor, Johnson & Wales University, and watch competitors cook for a chance to win the stagiaire of a lifetime
On Saturday, November 8, four young chefs will meet in Miami to compete in a rigorous cooking competition to earn stagiaires at some of the nation’s most well-respected restaurants. Chef Jérôme Bocuse hosts the event judged by Chefs Scott Conant, Michael Mina (Mina Group), Gerard Craft (Niche Restaurant Group), and Paul Qui (Qui).
Designed to recognize outstanding young professionals in America and further their culinary studies, the ment’or Young Chef Competition series is heating up kitchens in four cities across the US. Spearheaded by Board of Directors Jérôme Bocuse, Daniel Boulud, and Thomas Keller, a first and second place winner in each city is awarded a stagiaire worth $15,000 and $10,000 respectively.
Amid enjoying dinner, guests will receive an up-close look at the competitors in action, while they are hard at work preparing dishes for the esteemed panel of judges. VIP ticket holders begin their afternoon at 2 p.m. with an exclusive one-hour canapé and wine reception. All ticket holders are welcomed into the event at 3 p.m. Each competitor will have a personal kitchen at the school. While competitors are cooking, guests may participate in wine seminars presented by Master Sommelier John Blazon featuring fine wines from The Spire Collection, including Mt. Brave and WindRacer. Mt. Brave is located in Napa Valley high atop Mt. Veeder which is known for producing some of the region’s most exclusive wines. WindRacer produces two distinct Chardonnays and Pinot Noirs from Russian River Valley and Anderson Valley. They will then listen in as the day culminates with a live awards ceremony. 100% of the proceeds from the ticket price will be donated to ment’or. Guests may purchase tickets online.
Menu items include:
Caramelized Plantain with bourbon caramel fluid gel, candied almonds, and micro cilantro
Sous Vide Short Ribs braised in red wine, pearl onions polenta, sautéed green beans
Sea Scallops with red bell pepper relish, potato lattice, and lemon air
Chicken Roulade with thyme, roasted cauliflower, brown butter puree, and picked onion
The Miami competition is the third in the series of four Young Chef Competitions taking place across the country. The first competition will be held at Emeril’s in New Orleans on October 19, the second at Bouchon Beverly Hills in Los Angeles on October 30, and the fourth at the International Culinary Center in New York City on November 15.
Kameron Burrack, Kansas City, MO
Executive Sous Chef, Lake Quivira Country Club
Jackson Kalb, Miami, FL
Assistant Culinary Manager, Hillstone Restaurant Group
Melissa Nolan, Jacksonville, FL
Prep Cook/Lead Grill Cook, Moxie Kitchen & Cocktails/Bistro Aix
Danny Sterling, Palm Beach, FL
Saucier, The Everglades Club
Johnson & Wales University
1701 NE 127 St.
North Miami, FL 33181
General Admission: $50
Saturday, November 8, 2014
2 p.m. VIP arrivals
3 p.m. All guests arrive
5:30 p.m. Awards
About Johnson & Wales University
Founded in 1914, Johnson & Wales University is a private, nonprofit, accredited institution with approximately 16,000 graduate, undergraduate and online students at its four campuses in Providence, R.I.; North Miami, Fla.; Denver, Colo.; and Charlotte, N.C. An innovative educational leader, the university offers degree programs in arts and sciences, business, culinary arts, education, nutrition, hospitality and technology. Its unique model integrates arts and sciences and industry-focused education with work experience and leadership opportunities, inspiring students to achieve professional success and lifelong personal growth. The university’s impact is global, with alumni from 119 countries pursuing careers worldwide.
About The Spire Collection
From the renowned mountain vineyards of Napa and Sonoma to the unique hillside terroir of Bordeaux, Tuscany, and Australia, the Spire Collection includes such esteemed wineries as Cardinale, Vérité, Arcanum, La Jota Vineyard Co., Anakota, Lokoya, Maggy Hawk, Mt. Brave, and Hickinbotham. For more information please visit: http://www.spirecollection.com
About the ment’or BKB Foundation
Ment’or is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Thomas Keller, and Daniel Boulud, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. Educational grants and internships are offered to food, beverage, and service professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professionals to further their careers in the culinary world. ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years.