The First Annual Ment’or Young Chef Competition Series Comes To Los Angeles
On October 30, guests are invited to enjoy Champagne, canapés, caviar, and more from Chef Thomas Keller’s acclaimed Bouchon Beverly Hills and watch competitors cook for a chance to win the stagiaire of a lifetime.
WHAT: On Thursday, October 30, 2014 four young chefs will compete in a rigorous cooking competition to earn stagiaires at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, the ment’or Young Chef Competition series is spearheaded by Board of Directors Jérôme Bocuse, Daniel Boulud, and Thomas Keller.
In addition to tastefully prepared food from Bouchon Beverly Hills and fine wines from Galerie and Mt. Brave in Napa Valley, and WindRacer and Maggy Hawk in Sonoma County and Anderson Valley, guests receive a rare, behind-the-scenes look at the Bouchon kitchen, where competitors are hard at work preparing their dishes for an esteemed panel of judges including Chefs William Bradley (Addison), Josiah Citrin (Melisse), Timothy Hollingsworth (Broad), Roland Passot (La Folie), and Richard Rosendale. Chef Keller hosts the event.
VIP ticket holders begin their evening at 6 p.m. with an exclusive one-hour canapé and Champagne reception at Bar Bouchon. All ticket holders are welcomed into the event at 7 p.m. with hors d’oeuvres and wine. Judges will lead groups on kitchen tours throughout the evening giving them an up-close look at the competitors in action. The evening will culminate with a live awards ceremony. 100% of the proceeds from the ticket price will benefit ment’or, and guests may purchase tickets online.
Menu items include:
Snake River Farms’ Steak Tartare with Potato Milles Feuilles
California Sterling White Sturgeon Caviar
Sea Urchin with Cucumber and Lemon Oil
Santa Barbara Spot Prawns
Applewood Smoked Petit Jambons with Maple Glaze
The Los Angeles competition is the second in the series of four Young Chef Competitions taking place across the country. The first competition will be held at Emeril’s in New Orleans on October 19, the third at Johnson & Wales in Miami on November 8, and the fourth at the International Culinary Center in New York City on November 15. The first and second place winners of each city will receive a $15,000 and $10,000 award in the form of three and two month stagiaires.
Michael Dengelegi, Vallejo, CA
Sous Chef, Bouchon Bistro Yountville
Soleil Ho, New Orleans, LA
Line Cook, Bayona
Jason Sipe, Tacoma, WA
Line Cook, Pacific Lutheran University
Lyn Wells, Orem, UT
Line Cook, Canyon Park Café
Bouchon Beverly Hills
235 N. Canon Drive
Beverly Hills, CA 90210
General Admission: $75
Thursday, October 30, 2014
6 p.m. VIP arrival with canapé reception and Champagne at Bar Bouchon
7 p.m. All guests arrive
9 p.m. Awards
About Bouchon Beverly Hills:
Opened in 2009, Bouchon Beverly Hills is located in the heart of the Beverly Hills Business Triangle, adjacent to the Beverly Canon Gardens & the Montage Hotel. The casual dining bistro sits on the second floor, above Bar Bouchon and Bouchon Bakery. Bouchon Beverly Hills offers a French bistro menu and one of the most extensive raw bars in the city. Classic bistro dishes, such as steak frites and the roast chicken favored by Chef Keller, are fixtures on the menu, while seasonally inspired dishes, including roasted leg of lamb, market seafood selections and salads, change throughout the year. A wine list featuring regional and French selections, including the seasonal Vin de Carafe program highlighting local winemakers, complements the restaurant’s cuisine.
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.
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