IN THE NEWS

  • What It’s Like to Be a Commis at the Bocuse d’Or - Mimi Chen

    In this final blog post for Plate Magazine, Team USA 2019 Commis, Mimi Chen, reflects on her time in Lyon competing at the Bocuse d'Or. Mimi learned that consistency, focus...

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  •  MENT’OR ANNOUNCES RECIPIENTS OF PRESTIGIOUS 2019 GRANT PROGRAM

        Local young chefs announced as grantees in organization’s annual program, allowing for the expansion of further culinary training and skills   (New York, NY; February 27, 2019) - The Ment’or BKB...

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  • Go Inside the Mind of a Bocuse Competitor

    Chef Matthew Kirkley gives a first-hand recount of his thoughts leading up to the Bocuse d'Or during the early hours of January 29th, 2019. His detailed narrative beginning with the...

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  • Chef Robert Sulatycky Visits the SoCal Restaurant Show

    Chef Robert Sulatycky joined Andy Harris of the SoCal Restaurant Show to discuss Team USA's experiences at the 2019 Bocuse d'Or. Please visit the link below to hear more about...

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