The Houston event of the ment’or BKB Foundation Young Chef Competition Series was hosted at The Pass & Provisions with an evening cocktail and dinner during which guests watched the competitors and were spoiled with delectable dishes and paired wines from The Spire Collection. Host Chef Jérôme Bocuse and Chefs Terrence Gallivan and Seth Siegel Gardner (Pass & Provisions), Chris Hastings (Hot & Hot Fish Club), James Kent (The Nomad), Anne Quatrano (Bacchanalia), and Ming Tsai (Blue Ginger) were on hand to judge the competitors’ final results.
Chef James Kent lent his creative narrative to the competitors in the kitchen throughout the process after which each Chef Competitor and Commis presented their dish in front of the entire audience.
Chef Lee Foden-Clarke (Bouchon Bistro, Beverly Hills, CA) along with Commis Camden Hershberger won first place, a $10,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world.
His winning dish: Rolled Loin of Lamb With Potato Cylinder, Braised Lamb Osso Buco, Sunchoke Puree, Chestnut Puree, Braised Celeriac
Chef Tyler Prieve (Spoon and Stable, Minneapolis, MN) along with Commis Paris Dreibelbis won second prize, a $5,000 cash prize and opportunity to stagier at the restaurant of his choice anywhere in the world.
His winning dish: Cabbage Wrapped Lamb Crepinette With Fall Flavors, Sweet Potato Puree, Blanched Sweet Potatoes, Fried Sweet Potato Threads, Braised Lamb Shank In Feuille de Brick, Blanched Brussels Sprouts, Mushroom Conserva, Smoked Charred Pickles, Pearl Onions, Sweet Potatoes With Lamb Jus.
The competing chefs are scored on excellence in overall taste (50 points), presentation (30 points) and kitchen organization (20 points). Competitors had a total of 2 hours and 35 minutes of cook time, followed by 3 minutes to plate their dishes. Points are deducted if the teams go over their allotted time span.
The 2015 Young Chef Competition Series is made possible by our generous and supportive partners, The Michael & Nancy Burgermeister Family Fund, All-Clad, Bragard USA, D’Artagnan, The Chef’s Garden, Invest Hospitality, Nespresso, Nordaq Fresh, Paris Gourmet, The Spire Collection , Steelite International , Williams Sonoma