APPLICATIONS NOW AVAILABLE FOR THE FIRST FORMAL GRANT PROGRAM FOR FOOD, BEVERAGE, AND SERVICE PROFESSIONALS
ment’or introduces a grant program providing opportunities for culinary professionals who are looking to expand their training and skills in the culinary arts
(New York, NY; September 15, 2014)—Furthering its mission to inspire culinary excellence and promote the art of fine American cuisine, the ment’or BKB Foundation introduces the ment’or Program for Continuing Education. The organization, founded by Chefs Jérôme Bocuse, Thomas Keller, and Daniel Boulud, invites all food, beverage, and service professionals with at least three years of work history to apply for one of more than 30 grants. The program is the first of its kind and will award grants tailored to fit the needs, goals, and skillset development of the recipient. Applications are available now and can be found on the ment’or website.
Through this initiative, established mentors from some of the country’s top restaurants open their doors and share knowledge and provide invaluable training to up-and-coming professionals. Grantees have distinctive opportunities to learn about research and development, techniques, food and kitchen philosophy, beverage menu creation, wine service, front-of-house management, customer service, and operations. Recipients earn a one-, two-, or three-month grant they can use during the 2015 calendar year, which covers the grantee’s housing, transportation, salary, and basic living expenses. Restaurants offering grant experiences include many with recognitions and awards such as Michelin stars, Food & Wine “Best New Chef” and “Sommeliers of the Year” recipients, Wine Spectator “Grand Award” recipients, and Relais & Châteaux properties.
“Our grant program is an incredible opportunity for driven professionals to attain hands-on experience and mentorship with some of the most respected individuals in the business and grow their skills,” ment’or Executive Director Young Yun says. “Our goal is to educate and inspire the culinary field, and we are excited to launch this platform as the means to bring that vision to life.”
“The flexibility and diversity of the grant is what makes it so attractive,” says award-winning Birmingham, AL Chef Chris Hastings who is spearheading the program with Yun. “We can provide training for participants interested in specific techniques and craftsmanship. We can also go above and beyond that to teach essential on-the-job management skills. Awareness about how to run a business and manage time, money, and resources is something that’s often overlooked in our profession. I applaud the Foundation for recognizing the value of a program like this.”
Each grant promises a hands-on, in-the-field collaboration, linking individuals early in their career with highly respected mentors from restaurants such as:
Café Boulud NYC
Chefs de France
The French Laundry
George’s at the Cove
Hot and Hot Fish Club
The White Barn Inn
Applicants should indicate their area(s) of interest that best suit their development in the culinary arts. Participating restaurants and mentors offer access to stations including, but not limited to:
Butchering/Fish & Meat Fabrication
Chef de Partie: Meat, Seafood, Vegetable
Wine & Spirits Programming
The ment’or Program for Continuing Education will issue at least $400,000 in grants for the inaugural 2015 program.
Applications are open to all members of the foodservice and beverage fields and available with a submission deadline of Friday, November 14, 2014. Additional details about the ment’or Program for Continuing Education and the foundation can be found on the ment’or website and on Facebook, Twitter, and Instagram.
About the ment’or BKB Foundation
ment’or is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. ment’or is led by a Board of Directors including Chefs Jérôme Bocuse, Thomas Keller, and Daniel Boulud, as well as an esteemed Culinary Council of over forty 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 and internships are offered to food, beverage, and service professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professionals to further 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.