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SUMMARY:2017 Ment'or Young Chef & Commis Competitions
DESCRIPTION:Please join Chefs Daniel Boulud and Thomas Keller for an exciting day of culinary competition on Wednesday\, November 8th at the University of Nevada\, Las Vegas (UNLV). \nAs we continue to build our legacy and introduce more aspiring young cooks to the Bocuse d’Or\, we are proud to host our 2017 Young Chef and Commis Competitions this year. The goal of these events is to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2019.  \nOn November 8th\, we invite you to cheer on six Young Chef teams and six Commis candidates\, as they compete in front of a panel of esteemed chefs from the Foundation’s Culinary Council.  \nChef judges include Paul Bartolotta (The Bartolotta Restaurants)\, William Bradley (Addison Restaurant)\, Josiah Citrin (Mélisse)\, Justin Cogley (Aubergine)\, Gerard Craft (Niche Food Group)\, Roland Henin (CMC)\, André Natera (Fairmont Austin)\, Roland Passot (La Folie)\, Mark Sandoval (University of Nevada\, Las Vegas)\, André Soltner (International Culinary Center)\, and Philip Tessier (Bocuse d’Or Team USA 2015 Silver Medalist; Hestan Cue). \nJoining the Chef Judges as Honorary Judges are Gavin Kaysen (Spoon and Stable/  Bellecour)\, Mathew Peters (Team USA 2017 Gold Winner) and Robert Sulatycky (Team USA 2019 Head Coach). \nYoung Chef Candidates:\nParis Dreibelbis\, Ardent\, Milwaukee\, WI  \nCharles Gelso\, Fiola Restaurant\, Washington DC \nJoseph Maggio\, Boka\, Chicago\, IL \nBrendan Skiber\, The Modern\, New York\, NY \nJohn Somerall\, Hot & Hot Fish Club\, Birmingham\, AL \nCommis Candidates:\nEthan Hodge\, Culinary Institute of America \nSharon Hwang\, Culinary Institute of America \nCarson Moreland\, Culinary Institute of America\nMadison Paras\, Culinary Institute of America \nLuis Reyes\, Café Boulud\, New York\, NY\nBrendan Scott\, The Nickel\, Denver\, CO \nEvent Details:\n9:00am | Guest Arrival\n12:05 – 1:20pm | Young Chef Team Presentations\n3:00 – 4:30pm | Commis Candidate Presentations\n5:00 – 5:30pm | Young Chef & Commis Competition Awards \nTickets: \n$40/ person  \nIf you are unable to attend the event but would like to support the program by making a contribution to ment’or\, please click here. \nTerms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. Tickets have a fair market value of $25/person.  Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.\nMent’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.
URL:https://www.mentorbkb.org/event/ycc2017/
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