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Team USA Will Not Participate at Bocuse d’Or 2021

Due to the COVID-19 pandemic, Team USA will not attend the upcoming international cooking competition.

“With the ongoing COVID-19 pandemic and the devastating impact it has had on the culinary profession, Team USA regretfully announces that we will not be able to participate at the 2021 Bocuse d’Or Finale in Lyon, France. At a time when our profession has been crippled, it is important we stand up and set an example for our team, sponsors, supporters and communities regarding their safety, health, and overall well-being. As mentors in the culinary world, we also have a responsibility to both lead and support our colleagues and the broader culinary community at large. We are dedicating our efforts towards helping restore and ensure the long-term viability of our profession through our Giving Fund, as it is our duty to help those who contribute every day to our collective success.” — Young Yun, Executive Director of Ment’or, Chef Daniel Boulud, Chairman of Ment’or, Chef Thomas Keller, President of Ment’or, Chef Gavin Kaysen, Team USA President, Chef Robert Sulatycky, Team USA Head Coach

ANNOUNCING THE RECIPIENTS OF THE 2020 GRANT PROGRAM

 

We are proud to announce the recipients of the 2020 grant program! Selected from a highly competitive pool of applicants, the Ment’or Grant Program is designed to provide young, aspiring chefs who may not have the resources with unique opportunities to expand their training and skills.  Through the Grant Program, established mentors from around the country and the world’s top restaurants open their doors and provide invaluable access and training for young chefs.

Two dozen chefs from across the country are recipients of this year’s grant program, including: Evelyn Aloupas (Dallas, TX), Juliet Auld (New York, NY), Eric Chow (San Francisco, CA), Brianna Cruz Rabago (New York, NY), Ashley Drum (New York, NY), Anthony Duranti (New York, NY), Drew Fisher (Austin, TX), Andres Giraldo (San Francisco, CA), Justin Hillman (New York, NY), Reed Kikuta (Honolulu, HI), Mary Clay Kline (New Orleans, LA), Daniel Le (Washington, D.C.), Clayton Leasure (Easton, MD), Lucas Liljenberg (Wayzata, MN), Patrick Lobbes (Wallanda, TN), Jorge Lopez (San Francisco, CA), Arun Moghe Astraelis (Boulder, CO), Duy Nguyen (Washington, D.C.), Cabernet Nguyen (New York, NY), Alejandro Oropeza (Dallas, TX), Raymond Rodriguez (Orlando, FL), Zachariah Schmitz (New York, NY), Jack Stewart (Bozeman, MT) and Allison Tschida (Park Rapids, MN).

As a result of generous support from Sysco, a longtime partner of Ment’or’s, seven additional individuals are recipients of the Sysco funded grants, including: Katalina Diaz (New York, NY), Ashten Garrett (Cleveland, OH), Jon Lime (Austin, TX), Mason McDaniel (Minneapolis, MN), Keannie Rodriguez (New York, NY), Zachary Swenson (New York, NY) and Cristina Torres (Culver City, CA).

Picture: 2020 Sysco funded Grant Recipients

“The grant program remains to be one of Ment’or’s most important initiatives and at the core of our mission,” explains Young Yun, Executive Director of Ment’or. “We aim to provide grant recipients life changing opportunities which not only help their career growth, but also provide a network of positive support, encouragement and guidance that continues beyond the program.”

Available to all young cooks in the United States, the program awards one to two month grants both stateside and abroad, covering housing, transportation, salary and basic living expenses. Through this extraordinary initiative, grantees are able to learn new techniques, work with different products, as well as understand different styles of kitchen cultures and approaches to food and hospitality.

Duy Nguyen, one of this year’s grant recipients from Washington, D.C.’s Rose’s Luxury, explains why this program is so meaningful, sharing, “I fell in love with cooking after taking a gourmet class in high school after moving to the U.S. when I was 17, and it completely changed my professional outlook.  This program will allow me to continue to push myself out of my comfort zone, hone in on the craft, experience an entirely new culture and provides an opportunity I would have never had otherwise.”

Fellow recipient, Juliet Auld of NYC, NY’s Bar Boulud, adds, “I am so grateful for this once-in-a-lifetime opportunity. The Ment’or Grant Program really invests in our growth as young chefs; I’ve never traveled outside of the United States before and am thrilled to not only be able to learn from the best in our industry, but also have the chance to do so in another country.”

Additional details about Ment’or and their Grant Program can be found on the Ment’or website.

 

About Ment’or:

Ment’or is a nonprofit foundation that aims to educate and inspire excellence in young culinary professionals and also preserve the traditions and quality of cuisine in America. Ment’or is led by founders Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over forty renowned chefs. Educational grants and internships are offered to culinary professionals through the Continuing Education Grant Program. The Young Chef and Commis Competition series offer yet another opportunity for them to further their careers. Ment’or has awarded over $1.7 million in grants since 2014 to young chefs all across the U.S. Ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who represent Team USA in the prestigious biennial Bocuse d’Or competition, held in Lyon, France. For the first time in history, Team USA 2017 won the coveted Gold Medal at the Bocuse d’Or.

For more information about Ment’or or the Grant Program, visit: https://www.mentorbkb.org or follow @Mentorbkb on Facebook, Twitter, or Instagram. #MentorBKB.

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The Ment’or BKB Foundation Call for Applicants to Represent Team USA at 2021 Bocuse d’Or Competition

Photo Caption: Chef Matthew Kirkley competes at the Bocuse d’Or Team USA 2019 National Selection held at The Venetian Resort Las Vegas in November, 2017. Photo Credit: Bryan Steffy

 

Chef and Commis teams encouraged to apply to earn the coveted title of Team USA for the prestigious 2021 Bocuse d’Or culinary competition

 

March14, 2019 (New York, NY) – The Ment’or BKB Foundation has officially commenced the search for the next culinary team to represent America at the prestigious 2021 Bocuse d’Or. Since 1987, Team USA has participated in this international culinary competition, and has placed on the podium twice, being awarded Silver in 2015 and winning Gold for the first time in 2017. The Foundation is now looking for the next Team USA comprised of American chefs who, building on the support structure, expertise and experience of the Ment’or Board, coaches, and past teams, will show the talent, tenacity and determination to represent the United States at the Bocuse d’Or in 2021.

 

Head Chef applicants must be American citizens, at least 23 years or older by the date of competition in January 2021 and have at least five years of fine dining experience to apply. Similarly, Commis applicants must be under the age of 22 by the date of the 2021 competition.

 

Team USA 2019 Head Chef Matthew Kirkley shares, “I was first introduced to the Bocuse d’Or while working under our Head Coach Robert Sulatycky at the Four Seasons Chicago fifteen years ago. A seed was planted there that continued to grow, and became a pursuit that I needed to fulfill. It felt fateful to be able to compete. It is unique to any other culinary experience I have had—truly a once-in-a-lifetime opportunity.”

 

“The Bocuse d’Or brings together the very best talent in our profession, in an environment that celebrates and honors culinary traditions. Being a part of this global culinary community is an honor,” adds Team USA Vice President and 2007 Team USA Head Chef Gavin Kaysen.

 

The selected chef and commis team will begin training shortly after the National Selection and will continue through the January 2021 competition. During this intensive training period, Team USA will be compensated for their time and approved relocation costs to move closer to the training facility in Napa, California.

                       

For more details and to download an application please visit:

https://www.mentorbkb.org/team-usa-2021-national-selection/

 

About the Ment’or BKB Foundation

The Ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of classic cuisine in America. Ment’or is led by a Board of Directors including Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over 40 renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization and participate in fundraising events. Educational grants are offered to young professionals through the Mentor Grant Program for Continuing Education which has awarded more than $1.2 Million since 2014. Our Young Chef and Commis Competitions for young cooks provide further opportunity to advance their careers in the culinary world. Ment’or is also responsible for recruiting, training and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years. For the first time in history, Team USA 2017 won the coveted Gold Medal at the Bocuse d’Or.

 

For more information please visit www.mentorbkb.org, and follow us on Facebook, Instagram and Twitter.

The Bocuse d’Or Makes Fine Dining an Arena Sport – Vice Munchies

Competing chefs spend a year training to perfect wildly ornate dishes under pressure.

As a first-time visitor to the Bocuse d’Or, Natalie Compton was amazed at the sports-like fandom of the competition, complete with marching bands and confetti canons. Her detailed account of Chef Matthew Kirkley and Commis Mimi Chen’s exhilarating performance at this year’s competition is a fantastic read. 

 https://munchies.vice.com/en_us/article/9kpgpz/the-bocuse-dor-makes-fine-dining-an-arena-sport

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 and execution were some of the key learnings she took away from her experience training for the competition.

To learn more about what Mimi has planned next, visit http://plateonline.com/guest-blogs/mimi-chen/what-it%E2%80%99s-be-commis-bocuse-d%E2%80%99or?allowguest=true

 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 Foundation has announced the recipients of their 2018-2019 grant program: Miguel Baez (San Diego, CA), Ken Chan (Los Angeles, CA), Jeremy David (Honolulu, HI), Alexander Fuentes (Healdsburg, CA), Brady Harian (Charleston, SC), Robert Hartman (Rancho Cordova, CA), Winnie Huang (Brooklyn, NY), Grace Kim (Yountville, CA), Ki Ran Kim (New York, NY), TJ Lewis (Washington, DC), Alexandra Motz (Minneapolis, MN), Casey Palermino (Township, MI), Guido Parodi (Austin, TX), Stuart Sandquist (Wayzata, MN), Joatta Siebert (Robbinsdale, MN), Kelsey Takara (Pearl City, HI), John Taube (Astoria, NY), Kevin Torres (Brighton, MA), Briana Witt (New Orleans, LA), David Yoshimura (San Francisco, CA), and Anthony Young (Forest Hills, NY).

Selected from a competitive pool of applicants, the Ment’or Grant Program is designed to provide young, aspiring chefs who may not have the resources with unique opportunities to expand their training and skills. Through this initiative, established mentors from around the country and the world’s top restaurants open their doors and provide invaluable access and training for young chefs.

Available to all young cooks in the U.S., the program awards one to two month grants both stateside and abroad, covering housing, transportation, salary and basic living expenses. Through this incredible initiative, grantees are able to learn new techniques, work with different products, as well as understand different styles of kitchen cultures and approaches to food and hospitality.

Former grant recipient, Henry Molina, who staged at Noma in Denmark, shared, “I received an education that has forever changed not just how I relate to food, but how I relate to the world as both a chef and a person.”

 

Ment’or Executive Director, Young Yun describes the program, sharing, “This important initiative fosters and encourages the growth of young cooks in America, and is the core of our mission here at Ment’or. With the grant program, we strive to set up the next generation of chefs for success, providing a once-in-a-lifetime opportunity to not only grow in their profession, but continue to feel inspired and encouraged to be their absolute best.”

Additional details about the Ment’or BKB Foundation can be found on the Ment’or website and on Facebook, Twitter, and Instagram.

 

 

About the Ment’or BKB Foundation

 

The Ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of classic cuisine in America. Ment’or is led by a Board of Directors including Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over 40 renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization and participate in fundraising events. Educational grants are offered to young professionals through the Ment’or Grant Program for Continuing Education which has awarded more than $1.2 Million since 2014.  Our Young Chef and Commis Competitions for young cooks provide further opportunity to advance their careers in the culinary world. Ment’or is also responsible for recruiting, training and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years. For the first time in history, Team USA 2017 won the coveted Gold Medal at the Bocuse d’Or.

For all media inquiries, please contact:

mentor@prconsulting.net

TEAM USA COMPETES AT THE BOCUSE D’OR CULINARY COMPETITION IN LYON, FRANCE

Team USA from left to right: Head Coach Robert Sulatycky, Commis Mimi Chen, President Chef Thomas Keller, and Head Chef Matthew Kirkley

Photo Credit: Julien Bouvier Studio

 

After over a year of training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represent their country at world’s most prestigious culinary competition

 

 (Lyon, France; January 30, 2019) Over the course of the last two days, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France, where they competed on the world stage at the esteemed Bocuse d’Or culinary competition. On January 29th, Team USA Head Chef Matthew Kirkley and Commis Mimi Chen, led by Head Coach Robert Sulatycky, presented to an esteemed panel of judges with their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale, and Vegetable Chartreuse with Shellfish, featuring Vegetable, Herb & Shellfish Chartreuse, Cockle Butter. The platter presentations were designed by Martin Kastner of Crucial Detail, LLC. Ment’or BKB Foundation, the non-profit organization that is responsible for recruiting, training and supporting Team USA, is incredibly proud of their extraordinary effort, dedication and commitment over the last year, and congratulates Team Denmark on their outstanding achievement. Team USA made history with their first place finish at the Bocuse d’Or in 2017, marking their first gold medal win and second time on the podium.

            “It has been a tremendous honor to represent Team USA at the most prestigious culinary competition in the world,” said Head Chef Matthew Kirkley. “To be able to compete alongside the talent here in Lyon over the last few days has been a highlight of my career and a memory I will treasure forever. Training for the Bocuse d’Or requires an incredible amount of discipline, focus and dedication; I would not be here without the support of my Commis Mimi Chen and our Head Coach Robert Sulatycky, who are both my teammates and above all, friends. We feel both privileged and humbled by all we have learned from our Coaches and Board. I’m so proud of all that we accomplished as a team.”

            “We are honored and grateful to be part of this year’s Bocuse d’Or,” said Chef Thomas Keller, president of Ment’or. “Chef Kirkley, Mimi Chen and Chef Sulatycky are wonderful examples of the culinary talent we have here in the United States, and a testament to their tremendous dedication. It is our responsibility to promote excellence in young culinary professionals and prepare the next generation. I know I speak on behalf of my colleague and friend, Daniel Boulud, when I say how incredibly proud I am of the commitment and dedication Team USA invested in preparing for this moment. I want to take a moment to congratulate Team Denmark on their gold medal win, and all teams, for their exceptional hard work and creativity, as well as thank Young Yun, Executive Director of Ment’or and her team, all of the chefs, coaches, supporters, mentors, and partners who have been integral to Team USA’s achievements. We learned a lot this year and look forward to competing in Lyon again in 2021.” This year also marks the first competition since the Bocuse d’Or Founder Chef Paul Bocuse’s passing last year. “Monsieur Paul inspired countless chefs worldwide and his influence continues to impact an entire culinary community; I’m proud to have called him a dear friend,” added Chef Keller.  

            The Bocuse d’Or is among the most demanding cooking challenges, and every two years, over 60 countries select one of their best chefs to represent their nation. The 24 countries that continued on to the finals cooked for five hours and 35 minutes in front of thousands of cheering fans. Team USA is recruited, trained and funded by the Ment’or BKB Foundation, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. Ment’or was founded by Chefs Daniel Boulud, Thomas Keller, and Jérôme Bocuse. Board members Chefs Boulud and Keller train Team USA, along with Head Coach Robert Sulatycky, Vice President Gavin Kaysen of Spoon and Stable in Minneapolis, MN, Assistant Coaches Claude Le Tohic of ONE65 and Erik Anderson of Coi, and team advisors Timothy Hollingsworth, Mathew Peters and Richard Rosendale. 

For all media inquiries, please contact:

Skye Morgan
PR Consulting
212.288.8181
mentor@prconsulting.net