Ment’or Virtual Cooking Class Collaboration with Chef Gavin Kaysen’s GK at Home Series

Come celebrate our anniversary at this special Mentors, Our Inspiration Virtual Event collaboration with the GK at Home Series!

 

Join Chef Gavin Kaysen as he makes a special dish to help celebrate Ment’or’s 13th Anniversary. 

You will have a chance to cook alongside Chef Kaysen and will learn the secrets of his famous crepe cake.

 

Featured Dish:

Vanilla Crepe Cake

Thursday, April 15, 2021

Time:  3:30pm PT/5:30pm CT/6:30pm ET

Via Zoom

Your experience includes:

– Zoom link to join the class

– Recipe and ingredient list for each featured dish

-Recipe Kits are available for local pick up only at Spoon and Stable from 11am – 2pm on Wednesday, April 14th. The kit is $85 and will contain all the ingredients needed to make the recipe. 

Proceeds benefit Ment’or in support of young chefs in America.

 

Thank you to our Presenting Sponsor:

Key Details: 

Once your purchase is confirmed, you will receive an email confirmation.

At least 5 days before the class, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe. 

You will receive your Zoom login details at least 3 hours in advance of the class. If you have questions or cannot find the email, please contact events@mentorbkb.org 

The class is scheduled to be 60 minutes long, but please allocate an additional 10-15 minutes in case it runs over. 

Terms and Conditions:

Tickets are non-refundable. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. (C)2021 Ment’or, Ltd. All rights reserved.

Please note that the amount of the contribution that is deductible for federal income tax purposes is limited to the excess of the amount of money contributed over the value of the goods provided by Ment’or.  Ment’or will send you an acknowledgement letter.

 

Mentors, Our Inspiration – Chef Timothy Hollingsworth

Attend this exclusive virtual event featuring Chef Timothy Hollingsworth and in support of Ment’or!

Join Chef Timothy Hollingsworth as he makes a special dish for you at this special virtual dinner!

You will have a chance to cook alongside Chef Hollingsworth from the comfort of your own home, and learn tricks and techniques useful in the kitchen. You will also have a chance to ask questions during a special Q&A session with Chef Hollingsworth.

Featured Dish:

Pistachio Pesto Pasta with Grilled Chicken and Blistered Tomatoes

  

Tuesday, March 16, 2021

4:00-5:00 PM PST / 7:00-8:00 PM EST

Via Zoom

Your experience includes:

– Zoom link to join the class

– Recipe and ingredient list for each featured dish

– An exclusive Q&A with Chef Hollingsworth

 

Proceeds benefit Ment’or in support of young chefs in America.

 

Thank you to our Presenting Sponsor:

Key Details: 

Once your purchase is confirmed, you will receive an email confirmation.

At least 5 days before the class, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe. 

You will receive your Zoom login details at least 3 hours in advance of the class. If you have questions or cannot find the email, please contact events@mentorbkb.org 

The class is scheduled to be 60 minutes long, but please allocate an additional 10-15 minutes in case it runs over. 

Terms and Conditions:

Tickets are non-refundable. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. (C)2021 Ment’or, Ltd. All rights reserved.

Please note that the amount of the contribution that is deductible for federal income tax purposes is limited to the excess of the amount of money contributed over the value of the goods provided by Ment’or.  Ment’or will send you an acknowledgement letter.

 

Ment’or Virtual Supper Club- Chef Jérôme Bocuse

Attend this exclusive virtual event hosted by Chef Jérôme Bocuse and support Ment’or!

  

Join Chef Jérôme Bocuse as he makes a special dish for you at this special virtual dinner in honor of his father, Monsieur Paul Bocuse, who always championed the value of mentoring young chefs. 

You will have a chance to cook alongside Chef Bocuse from the comfort of your own home, and learn tricks and techniques useful in the kitchen. You will also have a chance to ask questions during a special Q&A session with Chef Bocuse.

Featured Dishes: Macaroni Gratin & Cervelle de Canut

 

Wednesday, February 24, 2021

6:00-7:00 PM EST

Via Zoom

Your experience includes:

– Zoom link to join the class

– Recipe and ingredient list for each featured dish

– An exclusive Q&A with Chef Bocuse

 

Proceeds benefit Ment’or in support of young chefs in America.

 

Thank you to our Presenting Sponsor:

Key Details: 

Once your purchase is confirmed, you will receive an email confirmation.

At least 5 days before the class, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe. 

You will receive your Zoom login details at least 3 hours in advance of the class. If you have questions or cannot find the email, please contact events@mentorbkb.org 

We recommend you arrive to class 5 minutes early to set up your device and connection. You will need a device to stream the Zoom, a strong internet connection, the ingredients in the recipe, and suggested kitchen equipment. 

Terms and Conditions:

Tickets are non-refundable. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. (C)2021 Ment’or, Ltd. All rights reserved.

Please note that the amount of the contribution that is deductible for federal income tax purposes is limited to the excess of the amount of money contributed over the value of the goods provided by Ment’or.  Ment’or will send you an acknowledgement letter.

 

Robb Report Culinary Masters 2020

Welcome to Robb Report’s Culinary Masters 2020

A Groundbreaking Virtual Culinary Experience

Watch. Experience. Indulge.

 

                 

 

Saturday, October 17, 2020- Sunday, October 18, 2020

 

Join Robb Report, Ment’or, and a collection of the world’s top Culinary Masters for a virtual culinary experience created to delight every sense with legendary chefs Paul Bartolotta, Junior Borges, Daniel Boulud, Josiah Citrin, Justin Cogley, Michelle Karr-Ueoka and  Thomas Keller. This weekend includes one-of-a-kind recipes and tips from the chefs, intimate classes and conversations, an unforgettable virtual gala experience, and a number of other special surprises and memorable moments!

 

PRICING:

The Full Experience:
$500 + $199 to the Ment’or Giving Fund

Saturday Only:
$325 + $100 to the Ment’or Giving Fund

Sunday Only:
$175 + $100 to the Ment’or Giving Fund

 

The Full Experience and Saturday Only will also include a premium Robb Report gift box featuring a beautiful chef grade apron with a leather collar strap and Robb Report logo, a Robb Report magazine, and a stunning and one-of-a-kind carry case for wine valued at over $550.

Donation: $199 of your ticket will be donated directly to the Ment’or on behalf of your household. Additional guests are welcome to join from your home if you so choose as the event will be virtual. We do ask, however, that you kindly make a $100 donation to Ment’or for each additional guest in support of youth pursuing the culinary arts.

 

SCHEDULE:

Day 1

1:00 PM-2:00 PM PST Guest Virtual Check In/Meet and Greet

2:00 PM-3:00 PM PST At Home Entertaining Class

4:00 PM-4:30 PM PST Cocktail Reception with Canapés

4:30 PM-6:30 PM PST Interactive Gala Cooking & Dinner Experience

6:30 PM-7:30 PM PST Live Auction

Day 2

9:30 AM-10:30 AM PST Wake Up & Work Out

9:30 AM-11:30 AM PST Brunch Around The World

12:00 PM-1:00 PM PST Mixology Class & Farewell Reception and an Interactive Q&A with the Culinary Masters

*Schedule is subject to change

Check out the auction items here

CLICK HERE TO RESERVE YOUR SPOT

 Event details and schedule subject to change. 100% of live auction proceeds benefit Ment’or.

 

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By entering this event you agree to be photographed or filmed and consent to the following:
I hereby irrevocably authorize and grant permission to Ment’or, their successors and assigns, and their respective officers authorized by them (collectively, “Grantees”), to use, separately or together, my name, picture, or other likeness, in whole or in part, in connection with this Ment’or event in any and all media now or hereafter known (including, without limitation, broadcast and cable television, industrial media, and internet) throughout the world, in perpetuity.

Dr. Tim Ryan

 

Dr. Tim Ryan has served as president of The Culinary Institute of America (CIA) since 2001. Dr. Ryan graduated from the CIA in 1977 and received bachelor’s and Master of Business Administration (MBA) degrees from the University of New Haven. He earned his doctorate degree in education from The University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president.

In more than three decades at the college, Dr. Ryan has been instrumental in generating the sustained excellence, innovation, and growth that have shaped today’s CIA. His thought leadership has guided The Culinary Institute of America to a position of prominence on such important matters as health and wellness, world flavors, food ethics, and sustainability.

As president, Dr. Ryan broadened the reach of The Culinary Institute of America by establishing two new campuses. In 2008, the college opened a CIA campus in San Antonio, TX emphasizing Latin American cuisines and the tremendous opportunities in the food world for the growing Latino population. Two years later, The Culinary Institute of America celebrated the grand opening of the college’s first international campus in

Singapore, extending the CIA’s culinary leadership to Asia. In 2018, the college launched a unique online master’s degree program in Food Business.

Under his leadership, the CIA has established landmark professional programs, including the college’s collaborations with the Harvard T.H. Chan School of Public Health to create the “Menus of Change,” “Healthy Kitchens, Healthy Lives,” and “Worlds of Healthy

Flavors” conferences. Core CIA offerings have also been expanded to include the annual “Worlds of Flavor® International Conference and Festival” at the CIA’s Napa Valley campus. Worlds of Flavor is widely acknowledged to be our country’s most influential forum on world cuisines, food cultures, and flavor trends.

Dr. Ryan’s presidency builds on his history of leadership in culinary education and the foodservice industry. Working as a successful chef and restaurateur, he was recruited back to his alma mater in 1982 to serve on the faculty and to develop and run the CIA’s ground-breaking American Bounty Restaurant. Chef Ryan was also the captain of the

U.S. Culinary Team, leading the group to victories at the first Culinary World Cup (held in Luxembourg) and the Culinary Olympics (held in Germany) against teams of talented chefs, selected by their respective countries, from all around the globe. Drawing from our rich culinary traditions, Chef Ryan’s teams featured highly innovative approaches in preparing American ingredients. To this day, no other American team has been as successful in international competition. For his work in the American Bounty and with the U.S. Culinary Team, Tim Ryan is recognized as a pioneer in the American cuisine movement.

Advancing to CIA executive vice president in the 1990s, Dr. Ryan supervised all the college’s degree programs and continuing education, as well as faculty development, intellectual properties, and the library. Under his direction, the college developed major innovations, including the world’s first bachelor’s degrees in culinary arts management and baking & pastry arts management, a highly successful publishing program, award- winning videos and television shows, and dramatically expanded continuing education programs, all while strengthening an already gifted faculty.

Tim Ryan is well-known throughout the hospitality world. He holds the distinction of being the youngest national president of the American Culinary Federation (ACF), elected at age 36, and the youngest chef to receive Master Chef Certification from the ACF, at age 26. In 1998, Chef Ryan was named the ACF Chef of the Year. He has also served as ACF vice president, president, and chairman. He currently serves on the Board of Trustees of the National Restaurant Association Educational Foundation and is a Director of the National Restaurant Association.

Named “One of the 50 Most Powerful People in Food” four times by Nation’s Restaurant News, Dr. Ryan has received awards from virtually every food industry organization. He is especially proud of being one of five Americans ever to receive the Presidential Medal from the World Association of Chefs Societies and his induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America.

A native of Pittsburgh, PA, Dr. Ryan was honored in 2019 as one of “The 50 Greatest Pittsburghers of All Time” by Pittsburgh Magazine, among world-renowned luminaries such as Jonas Salk, Andy Warhol, Fred Rogers, H.J. Heinz, Martha Graham, Roberto Clemente, and Andrew Carnegie. He lives in Hyde Park, NY with his wife Lynne and their children, Jackson, Sawyer, and Mutala.

#SaveRestaurants

 

We hope that everyone is staying safe and healthy during these uncertain times.  We recognize with the growing evolution of the COVID-19 virus, the next few weeks will continue to be filled with new updates, challenges and emotions. We want you to know that we are here to support you in whatever ways we can. Each day we are receiving new details and information and our hope is that we continue to comfort and support each other throughout this crisis.  

The coming weeks will continue to be difficult and the impact of this situation will keep unfolding and growing.  As our focus is on the culinary world, we are feeling and seeing the impact deeply and it is difficult to witness.  Hospitality is about welcoming guests and taking care of people and those in this profession are often the first to step in to help and support in whatever capacity they can and to help make a difference.  This culinary community always comes together, but the current atmosphere has created a particularly challenging time for our community.  These chefs, restaurants, and bars have all been there to support Ment’or as they care about people and giving back.  Ment’or has always focused on supporting those in this profession and we will continue to focus on our young chef programs, but we also need your help now to help these individuals that always give back but need our help now. This community is a large family and has always had our backs, so we hope that we can all do our part to take care of our family. 

We urge you to support the hospitality and restaurant businesses as it is now more important than ever and can help keep their businesses alive.  We encourage you to also explore these other initiatives:  

 We are greatly appreciative of all those who are already showing support for their local restaurants and we thank you for giving back. As we have updates on other ways in which you can support, we will continue to share them with you. 

We know this is a tough time for everyone, and we are here for you if you have any questions, concerns or suggestions. We thank you for your support and we hope that you will continue to stay safe and healthy.

Cangshan United Set

 

Cangshan has been an incredible partner of Ment’or over the years. From their support for Team USA for the Bocuse d’Or, to their creation of beautiful limited edition cutlery; Cangshan always shows exemplary support and craftsmanship. We are honored to once again partner with Cangshan on this limited edition knife series inspired by Team USA. These knives are not only stunning, but are also incredible tools in the kitchen. Each knife is forged and handcrafted from high alloy Swedish Sandvik® 14C28N Steel creating an incredibly sharp knife with phenomenal durability and edge retention. These hand sharpened blades feature a keen 16° Asian style edge making the knife both precise and nimble. A bolster free design accommodates a firm and natural pinch grip while also ensuring the knife is easy to sharpen and maintain. A distinct star rivet compliments the unique handle design which is inspired by the historic American flag.

When you purchase a set of the United Series by Cangshan, they will generously donate 20% of sales towards the Ment’or Giving Fund. The fund is 100% dedicated to support struggling individuals who are integral in preserving the culinary success of America. Proceeds will be allocated to either other charities that support the culinary workforce or directly to restaurant businesses, with the requirement that they distribute 100% of these funds directly to their displaced employees who demonstrate financial need. 

Thank you, Cangshan, for your continuous support and generosity to the culinary community!

 

For more information on the Giving Fund, click here. Purchase your set of knives here.

 

Morimoto in Philadelphia – Cardmember Exclusive

 

As a valued American Airlines AAdvantage® Aviator® Mastercard® cardmember, you (and a guest) are cordially invited to join host Chef Todd Lean for a private culinary experience at one of Philadelphia’s premier restaurants, Morimoto.

You and your guest will enjoy: specialty cocktails, a four-course gourmet dinner with sommelier-selected wine pairings, and a special cardmember gift to commemorate the event.

 

  

 

Seating is limited. Tickets are available on a first-come, first-served basis and must be purchased in pairs at a price of $200 per pair ($100 per person). Limit one pair of tickets per cardmember.

 

   

 

Tuesday, April 7th
6:00 PM
| Cocktail Reception
7:00 PM
| Dinner

Morimoto
723 Chestnut Street
Philadelphia, PA 19106

Proceeds benefit Ment’or in support of Team USA and young chefs in America.

1280px-Barclays_logo       AA_logo_aviatorONLY_3454_100617     AA

 

 

Terms and Conditions:
Tickets are non-refundable, but may be transferred with prior notice. Price does not include accommodations or travel. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol. Please drink responsibly.
(C)2020 Ment’or, Ltd. All rights reserved.
By purchasing a ticket to attend this event, you and your guest agree to be photographed or filmed and consent to the following:
I hereby irrevocably authorize and grant permission to Ment’or, their successors and assigns, and their respective officers authorized by them (collectively, “Grantees”), to use, separately or together, my name, picture, or other likeness (collectively, the “Images”), in whole or in part, in connection with the event “Aviator Cardmember Dinner” in any and all media now or hereafter known (including, without limitation, broadcast and cable television, industrial media, internet, social media) throughout the world, in perpetuity. I hereby release, discharge and agree to hold harmless Grantees and Barclays and its agencies and affiliated entities from using the Images in accordance with the terms hereof, including but not limited to any liability for what might be deemed misrepresentation or defamation of me, my character or person due to distortion, alteration, optical illusion or otherwise due to faulty reproduction which may occur in the finished product. In addition, you are allowing us to email you after the event with a link to all photos taken at the event as well as a short survey to express your feedback after the event. Any misuse of the Images is strictly prohibited. I hereby warrant that I am 21 years of age or older. I agree that this agreement shall be governed under the laws of Delaware, excluding its conflicts of law provisions.
American Airlines reserves the right to change the AAdvantage(R) program and its terms and conditions at any time without notice, and to end the AAdvantage(R) program with six months’ notice. Any such changes may affect your ability to use the awards or mileage credits that you have accumulated. Unless specified, AAdvantage(R) miles earned through this promotion/offer do not count toward elite-status qualification or AAdvantage Million Miler(SM) status. American Airlines is not responsible for products or services offered by other participating companies. For complete details about the AAdvantage(R) program, visit aa.com/aadvantage.
American Airlines, AAdvantage(R), the Flight Symbol logo and AAdvantage Million Miler(SM) are marks of American Airlines, Inc.
The AAdvantage(R) Aviator(R) Mastercard(R) is issued by Barclays Bank Delaware (Barclays) pursuant to a license from Mastercard International Incorporated. Mastercard is a registered trademark, and the circles design is a trademark of Mastercard International Incorporated.

2019-20 GRANT RECIPIENTS

CONGRATULATIONS TO OUR 2019-20 GRANT RECIPIENTS!

 

Evelyn Aloupas

Bullion Restaurant
Dallas, TX

 

Katalina Diaz

Daniel
New York, NY

 

Ashten Garrett

Cleveland Marriot Downtown at
Key Tower Cleveland, OH

 

Mary Clay Kline

Coquette
New Orleans, LA

 

Jon Lime

Fairmont Austin
Austin, TX

 

Arun Moghe Astraelis

Blackbelly
Boulder, CO

 

Keannie Rodriguez

Crown Shy
New York, NY

 

Zachary Swenson

Del Posto
New York, NY

Juliet Auld

Bar Boulud
New York, NY

 

Ashley Drum

Per Se
New York, NY

 

Andres Giraldo

Verjus Cave
San Fransisco, CA

 

Daniel Le

Estuary
New York, NY

 

Patrick Lobbes

Blackberry Mountain
Walland,TN

 

Duy Nguyen

Roses Luxury
Washington, DC

 

Raymond Rodriguez

Jérôme Bocuse Inc.
Orlando, FL

 

Allison Tschida

Good Life
Park Rapids, MN

Eric Chow

Bar Agricole
San Francisco, CA

 

Anthony Duranti

Del Posto
New York, NY

 

Justin Hillman

Del Posto
New York, NY

 

Clayton Leasure

Bas Rouge
Easton, MD

 

Jorge Lopez

La Folie
San Francisco, CA

 

Cabernet Nguyen

Crown Shy
New York, NY

 

Zachariah Schmitz

Dinex
New York, NY

 

Cristina Torres

Lukshon
Culver City, CA

Brianna Cruz Rabago

Gramercy Tavern
New York, NY

 

Drew Fisher

Fairmont Hotel Austin
Austin, TX

 

Reed Kikuta

Sushi ii
Honolulu, HI

 

Lucas Lijenberg

Bellecour
Wayzata, MN

 

Mason McDaniel

Spoon and Stable
Minneapolis, MN

 

Alejandro Oropeza

Bullion
Dallas, TX

 

Jack Stewart

Blackbird
Bozeman, MT