Author Archives: Young Yun

2016 Young Chef & Commis Competition FAQs

Can I bring pre-prepared items that take longer than the 2 hours and 35 minutes given?

The following is a list of pre-prepared items that are acceptable to bring:

  • Raw, Yeast-Raised Doughs: Example, puff pastry, brioche, etc.
  • Stocks: these may be partially reduced but not sauce consistency
  • Rendered Fats: Duck Fat, Beef Fat, etc.
  • Smoked fats
  • Infused oils
  • Powders
  • Non-reduced jus or fortified stock (as long as it is not a finished sauce)

Please let the Foundation know what you will be bringing, so that we can provide final approval.

Are we allowed to bring in things such as bone marrow, truffles, foie gras, etc?

  • Yes, however, please submit any additional protein items you wish to bring.

What prep can I do ahead of time?

  • Unless approved by the Foundation or included in the list above, cut or cooked items will be allowed. It is recommended that all ingredients be cleaned ahead of time, and root ends may be trimmed.
  • Peeled vegetables and fruit are acceptable but they may not be shaped in the process.
  • It is recommended that all items be scaled and measured ahead of time as much as possible.

Can I combine ingredients before I arrive or during the prep time?

  • No, all items must be kept separate; any items that are found pre-mixed will need to be separated before the competition begins or they will be removed from the candidate’s kitchen.

Can I bring hydrocolloids and measure them ahead of time?

  • Yes

Is it ok if I bring smoking chips to smoke?

  • Yes

What happens if two or more competitors need circulators, robot coupes, and kitchen aid mixers? Do we need to adjust our time-lines to share?

  • All candidates are encouraged to inform the foundation of their shared equipment needs so we can be sure all candidates have what they need during the competition.

What type of tasks and prep work is allowed during set-up time?

  • Candidates may set up their stations with all equipment and food items.
  • All appliances, stove, ovens, immersion circulator, etc may be turned on.
  • Water may be placed in pots or bowls but no food items may be placed in any of them.

May I bring my own pasta roller?

  • Yes, however, any additional equipment needs to be approved directly by the Foundation.

Can I present my dish whole to the judges before slicing?

  • No, all candidates may only present their dish as a plated presentation.

With the final dish, can there be a supplement dish or a sauce to be poured tableside?

  • All items must be served on the ten plates with the exception of one sauce that may be served by the candidate or service team at the judges’ table.

Do we receive complimentary tickets for family and friends?

  • For Young Chefs, you and your assistant will each receive 2 complimentary tickets; Commis candidates will also receive 2 complimentary tickets.

Note: We encourage you to work with mentors/ coaches, but they will not be able to come in to the kitchen during your prep/ competition time.

Ment’or Young Chef Competition Series

2015 Young Chef Competitors 

 

Bergen, Matthew New York, NY

Current Employer: Lupa Osteria Romana 

New York, NY

Matthew Bergen

 

Dengelegi, Michael Toms River, NJ

Current Employer: Bouchon Bistro

Yountville, CA

 

Foden-Clark, Lee Los Angeles, CA

Current Employer: Bouchon Bistro

Beverly Hills, CA

Lee Folden-Clarke

 

Garcia, Mark Bronx, NY

Current Employer: Winnisook Club 

Big Indian, NY

Mark Garcia

 

Kneller, David Greensboro, MD

Current Employer: Bartlett Pear Inn 

Easton, MD

David Kneller

 

 

Lansing, William Redondo Beach, CA

Current Employer: The Strand House 

Manhattan Beach, CA

William Lansing

 

Liebchen, Torre Hackensack, NJ

Current Employer: etc. steakhouse 

Teaneck, NJ

Torre Liebchen

 

Loff, Max Golden Valley, MN

Current Employer: Spoon and Stable 

Minneapolis, MN

Max Loff

 

McCarty, Zachary Staten Island, NY

Current Employer: El Vez

New York, NY

Zachary McCarty

 

Medina, Angel Austin, TX

Current Employer: Fixe 

Austin, TX

Angel Medina

 

Tribble, Michelle Dallas, TX

Current Employer: Five Sixty by Wolfgang Puck

Dallas, TX

Michelle Tribble

 

Peters, Ryan Key Largo, FL

Current Employer: Ocean Reef Club 

Key Largo, FL

Ryan Peters

 

Serna, Mara Houston, TX

Current Employer: Treadsack 

Houston, TX

Mara Serna

 

Siegel, Corey Rye, NY

Current Employer: Westchester Country Club 

Rye, NY

Corey Siegel

 

Stover, Skylar Napa, CA

Current Employer: Hestan 

Anaheim, CA

USA Commis Skylar STOVER

 

Tokarz, Tim New York, NY

Current Employer: Café Boulud 

New York, NY

Tim Tokarz

CONGRATULATIONS TO OUR 2014-15 GRANT RECIPIENTS!

See what our grantees are up to on Instagram: #mentorgrants

 

Aghajanian, William

Per Se – New York, NY

Grant location: Brae – Australia/Elkano – Spain

William Aghajanian

 

Bahan, Nick

Bouchon Bistro – Yountville, CA

Grant location: Daniel – New York, NY

Nick Bahan

 

DalBello, Todd 

Zzest Café –  Rochester, MN

Grant location: Benu – San Francisco, CA

Todd DalBello

 

Domkowski, Daniel 

JBI, LLC – Lake Buena Vista, FL 

Grant location: Jacques Torres – New York, NY

 Daniel Domkowski

 

Drennan, Robert

Qui – Austin, TX

Grant location: Maaemo – Norway

 Robert Drennan

 

Edmondson, Mary Catherine

Qui – Austin, TX

Grant location: Saison – San Francisco, CA

Mary Catherine Edmondson

 

Grodence, Dan

Acme Food & Beverage – Carrboro, NC

Grant location: The French Laundry – Yountville, CA

Dan Grodence

 

Herrera, Daniela

Qui – Austin, TX

Grant location: Grace – Chicago, IL

Daniela Herrera

 

 

 

 

 

 

 

 

Hodson, David 

The French Laundry – Yountville, CA

Grant location: Atera – New York, NY

 

Kilimnik, Maciej 

Les Chefs de France – Lake Buena Vista, FL

Grant location: The White Barn Inn – Kennebunk

 

Kneller, David 

Batlett Pear Inn – Easton MD

Grant location: Noma – Denmark

David Kneller

 

Kuhn, Melissa

Per Se – New York, NY

Grant location: Benu – San Francisco, CA

 

Laico, Christopher 

Bouchon Bistro – Yountville, CA

Grant location: Per Se – New York, NY

Christopher Laico

 

Martinez, Hernan 

Qui – Austin, TX

Grant location: RN74 – San Francsico, CA

Hernan Martinez

 

Marquis, Lincoln 

Louisa County High School – Mineral, VA

Grant location: Per Se – New York, NY

Lincoln Marquis

 

McKinney, Jason 

The French Laundry – Yountville, CA

Grant location: Maison Pic – France

 

Moccia-Field, Daniel 

Betony Restaurant – New York, NY

Grant location: Bar Tartine/Manresa – San Francisco, CA

Daniel Moccia-Field

 

Mosier, Jonathan 

The Country Smokehouse – Almont, MI

Grant location: Bouchon – Beverly Hills, CA

Jonathan Mosier

 

Mouchet, William 

Bouchon Bistro – Yountville, CA

Grant location: Team USA

Will Mouchet

 

 

Pena, Bethania

Santina – New York, NY

Grant location: Daniel – New York, NY

Bethania Pena

 

Schesher, Greg

Lower 48 Kitchen –  Denver, CO

Grant location: Team USA

Greg Schesser

 

Sedlacek, Jessica 

The French Laundry-  Yountville, CA

Grant location: Per Se – New York, NY

Jessica Sedlacek

 

Seely, Jessica 

801 Fish – Leawood, KS

Grant location: Bayona – New Orleans, LA

 

Silver, Brandon 

Qui – Austin, TX

Grant location: Noma – Denmark

Brandon Silver

 

Sipe, Jason 

Pacific Lutheran University – Tacoma, WA

 Grant location: Le Pigeon – Portland

Jason Sipe

 

Torres, Cassandra 

Les Chefs de France – Lake Buena Vista, FL

Grant location: Daniel/Eleven – Madison Park, NY

Cassandra Torres

 

Wang, Jenny 

I Forgot It’s Wednesday – San Francisco, CA

Grant location: Atera – New York, NY

Jenny Dorsey

 

Whitlam, Samantha

Grant location: The Dinex Group – New York, NY

 

Samantha Whitlam