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Star Chefs Including Dominique Crenn and Thomas Keller Cook at Addison

by Candice Woo of Eater
Photography by Heartwork Hill

Some serious culinary firepower was in the kitchen at Addison this past Saturday, when the Fairmont Grand Del Mar hosted the Robb Report’s annual, two-day Culinary Masters event. The luxury lifestyle publication raised $200,000 for its charity partner, the nonprofit ment’or BKB Foundation; founded by master chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, it provides grants and internships to the culinary industry and funds Team USA’s participation in the prestigious Bocuse d’Or competition.

Read more about the Robb Report Culinary Masters at Eater.com

The Exceptional Dishes of Robb Report’s Culinary Masters

BY JEREMY REPANICH

The gala dinner brought together some of America’s best chefs to benefit the Ment’or BKB Foundation.

On Saturday night, a collection of the country’s best chefs gathered to cook a meal for a great cause. At Robb Report‘s Culinary Masters William Bradley of Addison was joined in his kitchen by Thomas Keller, Gavin Kaysen, Dominique Crenn, Ming Tsai, Josiah Citrin, Paul Bartolotta, and Jerome Bocuse to create a seven-course gala dinner. Their menu featured the finer things in life, from caviar to truffles to king crab.

The chefs and dinners’ guests were there to benefit Ment’or, a foundation created by Daniel Boulud, Bocuse, and Keller, after Jerome’s famous father, Paul, encouraged the trio to field a winning American team for the Olympics of cooking, the Bocuse d’Or. Under their tutelage, the U.S. took home its first-ever gold in 2017 in Lyon, but the mission of Ment’or has expanded to help young cooks progress in their career, by offering mentorship and grants.

To read more about the Robb Report Culinary Masters, head to Robb Report.

Michelin Guide on How Chef Matthew Kirkley is Preparing for the Bocuse d’Or Grand Final

Follow Michelin Guide’s account of Team USA’s win at the Bocuse d’Or National Selection at the Venetian in Las Vegas to their recent win at the qualifying competition in Mexico City, the Bocuse d’Or Americas Selection. Team USA is now training for the Bocuse d’Or Grand Final which will be held in Lyon, France in January 2019. 

To read more about Team USA’s Road to Lyon,  https://guide.michelin.com/us/chicago/people/matthew-kirkley-bocuse-dor-competition-france/news

10th Annual New Jersey Wine & Food Festival at Crystal Springs Resort

20 Apr 2018 /
 

2018 marks the tenth anniversary of the New Jersey Wine & Food Festival at Crystal Springs Resort. The event takes place from May 4 through May 6, 2018. Crystal Springs Resort has joined forces with Ment’or to jointly celebrate the tenth anniversaries of both organizations. Ment’or was founded by Daniel Boulud, Thomas Keller, and Jérôme Bocuse to support the next generation of chefs and to fund a team to compete in the biannual Bocuse d’Or competition, which the U.S. team won for the first time in 2017.

To read more visit Jersey Bites.com

Chefs on the Move – New York Times April 17, 2018

By Florence Fabricant

MATTHEW KIRKLEY AND MIMI CHEN, the head chef and commis of Team U.S.A., which has been training to compete in the biennial Bocuse d’Or culinary contest to be held next January in Lyon, France, has secured a place in the finals. The team came in first in the Americas competition, a preliminary round last week in which 11 countries from the Western Hemisphere competed. Team U.S.A. won gold in the 2017 Bocuse d’Or and is sponsored by the Ment’or BKB Foundation run by Daniel Boulud, Thomas Keller and Jérôme Bocuse, the son of Paul Bocuse, who founded the contest.

To read the full OFF THE MENU column from this date, visit NYTimes.com

Team USA Lands in First Place in Bocuse d’Or Americas Selection

photo credit: Meg Smith Photography 

KAREN SHIMIZU joined Team USA in Mexico City at the Bocuse d’Or Americas Selection to learn more about the world’s most prestigious culinary competition. In this article Karen explores Team USA’s approach to their first-ever continental qualifying competition, The Bocuse d’Or Americas Selection. 

To read more about how Chef Kirkley turned a cooking process that would usually take 1 week into a few hours, please visit https://www.foodandwine.com/news/bocuse-dor

 

 

USA JUST WON THE FIRST EDITION OF THE BOCUSE D’OR AMERICAS!

“In front of hundreds of enthusiastic supporters, Matthew Kirkley from USA has impressed the jury composed by the Honorary President Javier Plascencia and legendary Chefs with his technical skills and creativity. His Chilean Salmon Roulade and his Suckling Pig Presented Three Ways won the jury’s favours thanks to the high level of passion and originality of the candidate.”

To read more about Team USA’s Gold win at their first-ever Americas Selection, please visit http://pressroom.sirhanetwork.com/%E2%80%8Busa-just-won-the-first-edition-of-the-bocuse-dor-americas/