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Join us on the green!
Join Chefs Paul Bartolotta, Timothy Hollingsworth, Gavin Kaysen, Thomas Keller, James Kent, Brian Lockwood, Ming Tsai and others at the world renowned Liberty National Golf Club, home of the 2017 Presidents Cup. We are excited to celebrate our 5th annual golf tournament and hope you can participate in this exciting day on the course, while supporting the careers of our future generation of great American chefs.
Liberty National Golf Club
100 Caven Point Road
Jersey City, NJ 07305
Monday, June 25, 2018
10:00 AM Arrival, Check-in & Brunch | 12:00 PM Shotgun Start
5:30 PM Cocktails, Dinner & Awards Reception to Follow
$2,500 per person | $10,000 per foursome
Includes greens fees, cart, food & beverage, Cocktail Reception & Dinner
Hole Sponsor: $15,000 per foursome
Branding on one hole
Includes logo/name on the event signage
Includes greens fees, cart, food & beverage, Cocktail Reception & Dinner
Team Sponsor: $25,000
Branding on one hole
Includes logo/name on the event signage
Includes a Chef golfer as part of the foursome
Includes 3 additional dinner guests to join for the Cocktail Reception & Dinner
Includes greens fees, cart, food & beverage, Cocktail Reception & Dinner
Cocktail Reception & Dinner only: $500
PURCHASE TICKETS BELOW OR EMAIL INFO@MENTORBKB.ORG FOR MORE DETAILS.
If you are unable to join us but would like to donate or sponsor a chef, please click here.
Terms & Conditions: Tickets are non-refundable. 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. By purchasing tickets, you agree to abide by course rules and regulations.
Thank you to our sponsors:
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).
As 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.
On 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.
Chef 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).
Joining 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).
Young Chef Candidates:
Paris Dreibelbis, Ardent, Milwaukee, WI
Charles Gelso, Fiola Restaurant, Washington DC
Joseph Maggio, Boka, Chicago, IL
Brendan Skiber, The Modern, New York, NY
John Somerall, Hot & Hot Fish Club, Birmingham, AL
Commis Candidates:
Ethan Hodge, Culinary Institute of America
Sharon Hwang, Culinary Institute of America
Carson Moreland, Culinary Institute of America
Madison Paras, Culinary Institute of America
Luis Reyes, Café Boulud, New York, NY
Brendan Scott, The Nickel, Denver, CO
Event Details:
9:00am | Guest Arrival
12:05 – 1:20pm | Young Chef Team Presentations
3:00 – 4:30pm | Commis Candidate Presentations
5:00 – 5:30pm | Young Chef & Commis Competition Awards
Tickets:
$40/ person
If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.
After our historic Gold Medal win at the 2017 Bocuse d’Or, we invite you to join us for another award-winning USA moment, as we return to the Venetian Las Vegas to select the next Team USA. Three candidates will compete live to represent Team USA 2019:
Ben Grupe, Elaia & Olio, St. Louis, MO
Jeffery Hayashi, Mourad, San Francisco, CA
Matthew Kirkley, COI, San Francisco, CA
Join hosts Daniel Boulud, Thomas Keller, Gavin Kaysen, Robert Sulatycky, Mathew Peters, and Chef Jury members Paul Bartolotta, William Bradley, Josiah Citrin, Justin Cogley, Gerard Craft, Chris Hastings, Roland Henin, Michelle Karr-Ueoka, James Kent, Gabriel Kreuther, André Natera, Roland Passot, Rich Rosendale, André Soltner and Philip Tessier.
Team USA 2019 Selection
The Palazzo Ballroom, Venetian Las Vegas | Thursday, November 9, 2017
9:00 AM | Doors open
2:00 PM | Presentations begin
4:00 PM | Awards Ceremony
Pricing Options
$50 (plus fees)/ All-day pass to Team USA 2019 National Selection & Awards Ceremony
$75 (plus fees)/ All-day pass + copy of Chasing Bocuse: America’s Journey to the Culinary World Stage
Team USA Celebration Dinner
Bouchon at The Venetian | Thursday, November 9, 2017
7:30 PM
Price: $225 per person, plus tax
Tickets may be purchased online or through any Venetian or Palazzo Box office or by calling 702.414.9000 or 866.641.7469.
For more details click here.
Chasing Bocuse: America’s Journey to the Culinary World Stage is a behind-the-scenes look at Team USA throughout every stage of training for the Bocuse d’Or, from the darkest struggles to the greatest triumphs. With excerpts from the 2015 and 2017 teams, coaches and supporters, our story is told from numerous vantage points of how America’s best chefs united in the pursuit of gold at this storied competition.
These pages are filled with 200 stunning photographs and nearly 40 recipes from each of the coaches and advisors that supported the teams over the past four years.
If you are unable to attend the event but would like to support Team USA by making a contribution to ment’or, please click here.
Chasing Bocuse: America’s Journey to the Culinary World Stage is a behind-the-scenes look at Team USA throughout every stage of training for the Bocuse d’Or, from the darkest struggles to the greatest triumphs. With excerpts from the 2015 and 2017 teams, coaches and supporters, our story is told from numerous vantage points of how America’s best chefs united in the pursuit of gold at this storied competition.
These pages are filled with 200 stunning photographs and nearly 40 recipes from each of the coaches and advisors that supported the teams over the past four years.
