(New York, NY; November 21, 2017) – The ment’or BKB Foundation is now accepting grant applications for the fourth annual ment’or Grant Program for Continuing Education.

The ment’or Grant Program is designed for chefs with at least three years of full time work experience. The program awards one to two month grants both stateside and internationally that cover housing, transportation, salary and basic living expenses.

This program is designed to provide young chefs with unique opportunities to expand their training and skills. Through this initiative, established mentors from some of the country and the world’s top restaurants open their doors and provide invaluable access and training for young chefs. 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. Grants are open to all young cooks in the US and for this year’s program, ment’or is pleased to announce a new partnership with the Hawaii Food & Wine Festival to support young chefs in Hawaii that wish to stage on the mainland or abroad.

Grantee, Henry Molina, who staged at Noma in Denmark states, “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.”

Noma in Denmark, Marea in New York, Manresa in California, Pujol in Mexico, and Attica in Australia are just a few of the world-renowned restaurants that open their doors to young culinary professionals through ment’or.

Ment’or Executive Director, Young Yun describes the program, “Educating and promoting young cooks in America lies at the heart of our mission in setting up the next generation of chefs with success.  These opportunities provide a unique, once-in-a-lifetime, fully paid stage that are critical in helping a young cook thrive today.”

Applications are now being accepted through Friday, December 15, 2017. Additional details about the ment’or Program for Continuing Education can be found on the ment’or website and on Facebook, Twitter, and Instagram.

For all media inquiries, please contact:

Samantha Shuman
PR Consulting
212.288.8181
sshuman@prconsulting.net

Contacts:
Samantha Shuman
PR Consulting
212.228.8181
sshuman@prconsulting.net       

2019 Bocuse d’or Team USA chosen

CHEF Matthew Kirkley and Commis Mimi Chen will represent AMERICA on the Road to lyon

(Las Vegas, Nevada; November 9, 2017) – The ment’or BKB Foundation proudly announces that Head Chef Matthew Kirkley and Commis Mimi Chen have been chosen to represent the United States as the 2019 Team USA. The Team USA selection, which was held at The Venetian for the second time, followed the Bocuse d’Or format during which the chefs had 5 hours and 35 minutes to prepare and present a platter composition and a plated dish to a panel of 21 of the ment’or chef Culinary Council members. 

This year the competitors have been given a protein of Whole Bone-in American Wagyu Rib Roast provided by Snake River Farms as well as Steelhead Trout provided by Norwegian Seafood Council.

“I am very proud of Matthew and Mimi for having the confidence and the courage to have participated in this competition.  It takes great teamwork and collaboration to achieve this goal. It’s a monumental moment that signals the beginning of the Road to Lyon. They are here not only to represent the United States, but to defend our gold medal,” Chef Thomas Keller, president of ment’or.

“Since 2007, when I first saw the Bocuse d’Or in Lyon, I have dreamed of competing for my country on the world’s greatest culinary stage.  I am deeply grateful for the opportunity to do so.  I look forward to the challenges ahead, and to work with the great group of people that make up Bocuse d’Or Team USA,“ says Chef Matthew Kirkley.

Chef Robert Sulatycky, the Head Coach for Team USA 2019 remarks, “I’m very excited that we concluded a successful and competitive national selection and I commend all the competitors. Congratulations to Matthew Kirkley for being selected to represent the USA at the upcoming Bocuse d’Or America’s continental selection next April, then hopefully onto Lyon in January 2019. I look forward to continuing to showcase the exceptional culinary talent and cuisine that we have in our country.”

On November 8, The ment’or Young Chef & Commis Competitions were held at the University of Nevada, Las Vegas. Paris Dreibelbis and his assistant Zach Nelsen placed first for the Young Chef Competition, while Commis Ethan Hodge won the Commis competition.  Each of these winners will choose from a cash prize or the unique opportunity to train alongside 2019 Bocuse d’Or Team USA.

The Bocuse d’Or competition is amongst the most demanding cooking challenges, and every two years 24 countries make it to the finals to compete 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.

For more information about the foundation visit www.mentorbkb.org or find the organization 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 50 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 young professionals through the Grant Program and a series of Young Chef Competitions for young professionals 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.

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For media inquiries or to arrange interviews, please contact PR Consulting at 212.228.8181 mentor@PRConsulting.net. 

Head Chef Mathew Peters and Commis Harrison Turone win Gold for Team USA

LYON, FRANCE (PRWEB) JANUARY 26, 2017
The mentor BKB Foundation proudly announces Team USA’s first gold medal win and second consecutive podium placement at the 2017 Bocuse d’Or. Over the course of the past two days, 24 teams of the most gifted culinary minds from across the world competed on behalf of their country and represented their nation at the world’s most prestigious cooking competition. Head Chef Mathew Peters and Commis Harrison Turone competed on January 25th and presented the acclaimed panel of judges with their first place interpretation of Chicken and Crayfish, and for the first time a wholly vegetal dish using only fruits, vegetables, grains and legumes.

“First of all, it is an honor to be a part of the 30th anniversary year of the Bocuse d’Or. Chef Paul Bocuse, for whom this most prestigious of culinary events is named. To coordinate the USA’s participation in Bocuse d’Or, and carry on Monsieur Paul’s legacy of mentorship, has been one of my greatest joys,” says Chef Thomas Keller, president of ment’or. “Team USA’s historic first-place finish this week is the result of years of dedication and commitment. It was Paul Bocuse’s personal wish to see the United States on the podium at Bocuse d’Or that inspired me, as well as my friends Daniel Boulud and Jerome Bocuse, to become invested. I want to acknowledge all of the chefs, coaches, supporters and mentors who have been a part of the Team USA effort—it is because of you that we are in this position. And finally, I want to thank my friend Monsieur Paul for asking me to be a part of this, and for all that he has done for USA and the culinary world in general.”

Bocuse d’Or is among the most demanding cooking challenges, and every two years 60 countries select one of their best chefs to represent their nation. The 24 countries who made it 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 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 Thomas Keller, Daniel Boulud, and Jérôme Bocuse, all of whom train Team USA along with Team USA Vice President Gavin Kaysen of Spoon and Stable in Minneapolis, MN, Head Coach and 2015 silver medalist, Philip Tessier, Assistant Coaches Mathew Kirkley of Coi in San Francisco and Robert Sulatycky of IQ Kitchen, and team advisors Brian Lockwood of The NoMad in New York City, Dave Beran of Next in Chicago, IL, Shaun Hergatt formerly of Juni in New York City, and Richard Rosendale, formerly of The Greenbrier in White Sulphur Springs, WV. 

For more information about the Foundation visit https://www.mentorbkb.org or find the organization 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 Jérôme Bocuse, Daniel Boulud and Thomas Keller, 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 and internships are offered to young professionals through the Grants Program and a series of Young Chef Competitions for young professionals 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. 

About the Head Chef Mathew Peters 
Chef Peters grew up in Meadville, Pennsylvania, and began cooking as a teenager with his family. As a senior in high school, he was inspired to cook professionally after he was captivated by the “Great Chefs of the World” TV show. At 19, Chef Peters enrolled in culinary school at Le Cordon Bleu in Pittsburgh. Upon graduation, he moved to Naples, Florida, where he worked for the Ritz Carlton in the infamous Dining Room among many other notable chefs. After years of honing his skills in Naples, he set his sights on New York City and took his first job in the city at Adour Alain Ducasse. He continued to work there until he was offered a position at Per Se in 2009. Chef Peters worked his way up from commis to chef de partie, and eventually up to sous chef. Shortly after he became a sous chef at Per Se, Chef Keller offered him the opportunity to work as a sous chef at his flagship restaurant, The French Laundry. He spent more than two years at The French Laundry, and was promoted back to Per Se as the executive sous chef in February 2012. As the executive sous chef, Chef Peters oversees and manages the staff, runs service and creates a new menu each day. His intense focus and attention to detail allows him to flourish in such a notable three Michelin star kitchen, inspiring younger cooks to do just the same.

About the Commis Harrison Turone 
Harrison Turone began his culinary career in high school, where he was in a dual enrollment program earning college credit while still in high school. He soon realized that cooking was his passion and started staging at some of the best restaurants in his hometown. After high school, Commis Turone enrolled in culinary school while also working full time as an entremeitter at V. Mertz restaurant. He ultimately realized that it would be more beneficial for him to fully submerge himself into the kitchen. He left V.Mertz and staged at various restaurants in San Fransisco, until he eventually took a job at Ad Lib, The French Laundry’s temporary pop up restaurant in Napa. He recently took a commis position at Per Se.

ACCEPTING APPLICATIONS FOR FOURTH ANNUAL MENT’OR BKB FOUNDATION YOUNG CHEF COMPETITION AND SECOND ANNUAL COMMIS COMPETITION

Ment’or’s programs celebrate the culinary talent that exists in the US and provide unique opportunities for young chefs to be recognized on a national stage 

 (New York, NY; June 15, 2017)—The ment’or BKB Foundation announces the fourth annual Young Chef Competition and the second annual Commis competition.

The Young Chef Competition launched in 2014 to recognize outstanding young chefs throughout the country. Selected candidates, between the ages of 22 and 28, and their assistants (ages 24 and under) compete in a 2 hour and 35-minute live cooking competition in front of a panel of esteemed chef judges, scoring on taste, presentation and kitchen organization. 2017 Young Chef and Commis competition winners will earn the coveted opportunity to stage with Team USA 2019.

Chef Vincenzo Loseto, winner of the 2016 Young Chef Competition says, “The opportunity to participate in this competition was pivotal to my cooking career. Training for the event made me more efficient and organized, and gave me the confidence I needed at a young age. Since competing, I feel that I have a new perspective on cooking and I try to achieve excellence in everything I do.”

The second annual Commis competition also returns, in order to inspire those embarking on their culinary careers and to introduce more aspiring young cooks to the Bocuse d’Or. Candidates, who are under 21 years of age, will compete in an hour and a half live cooking competition and will be judged on excellence in overall taste, presentation and kitchen organization.

Ment’or Board Officer and Team USA Vice President, Gavin Kaysen, comments, “It is our responsibility to inspire and promote the next generation of chefs in the US. Programs such as the Young Chef & Commis competitions foster this through mentorship and education. As I look at the young chefs in my kitchen, I can’t think of a better opportunity for growth and exposure.”

The competitions are a great way for these young cooks to showcase their talents and skills before some of the most renowned chefs in the country, including ment’or founders, Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse.

Candidates of both the Young Chef Competition and the Commis competition will be paired with mentors from the Foundation’s culinary council, including previous Bocuse d’Or Team USA representatives, to guide them throughout their training. Winners will have the choice of a cash prize or the exciting opportunity to work with Team USA 2019.

Applications available on the ment’or website through Wednesday, July 19, 2017. Applications and additional details about the ment’or Young Chef and Commis Competitions can be found on the ment’or website and on Facebook, Twitter, and Instagram.

About ment’or

The ment’or BKB Foundation is a nonprofit 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 Program. The Young Chef and Commis Competition series offer yet another opportunity for them to further their careers. Ment’or is also responsible for recruiting, training, and financially supporting the promising young American talents 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 all media inquiries, please contact:

Ment’or BKB:
Jaimie Chew
Director, Communications & Events
646-519-7111
jaimie.chew@mentorbkb.org

ON THE HEELS OF THE GOLD MEDAL WIN, CHEFS CAN NOW APPLY FOR THE OPPORTUNITY TO REPRESENT USA IN LYON IN 2019

MARCH 23, 2017 (New York, NY) – Ment’or kicks off the search for the next American chef who will represent the United States at the Bocuse d’Or culinary competition in 2019. This year for the first time, Chef Mathew Peters and Commis Harrison Turone, brought home the gold medal from the 2017 Bocuse d’Or competition. The win comes off the heels of America gracing the podium in 2015 with a silver medal win, proudly earning the recognition and respect of the international culinary community. Today, the platform of support has never been stronger for chefs with the interest, tenacity and dedication to pursue the Bocuse d’Or. Chefs can apply today to become the next Bocuse d’Or Team USA.

Head chef applicants must be American citizens, at least 23-years or older by the date of competition and have at least five-years fine dining experience to apply. Commis applicants must be under that age of 21 by the date of the 2019 competition.

“Paul Bocuse’s dream was realized when Team USA won the gold statue at the 2017 Bocuse d’Or,” said Chef Thomas Keller, President of 2017 Team USA. “This competition has made an immense impact on young American chefs and the profession as a whole and we look forward to continuing to support Chef Bocuse’s dreams.”

Mathew Peters adds, “Never in our lives, nor our careers, did we think we would be representing our country in this way. The element of pride and accomplishment this brings, coupled with a sense of responsibility, is something that we did not take lightly.”

The selected chef and commis will begin training in January 2018 until the January 2019 competition. During the intensive training period, Team USA will be compensated for their time and any relocation costs to move closer to the training facility in Northern California.

For more details and to download an application please visit: www.mentorbkb.org/team-usa-2019-national-competition.

About ment’or 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 who mentor young chefs, serve in an advisory capacity, and participate in fundraising events. Educational grants and internships are offered to young professionals through the Grants Program and a series of Young Chef Competitions, providing further opportunity to advance their culinary careers. For more information please visit www.mentorbkb.org, and follow us on Facebook, Twitter, and Instagram.

APPLICATIONS AVAILABLE FOR THE THIRD ANNUAL MENT’OR GRANT PROGRAM

Young chefs may now submit applications to receive a grant that will allow them to expand their training and skills

(New York, NY; July 25, 2016) – The ment’or BKB Foundation is now accepting grant applications for the third annual ment’or Program for Continuing Education.

Chefs with at least three years of full time work experience are encouraged to apply. Ment’or’s program awards one to two month grants in the U.S. or internationally that cover housing, transportation, salary and basic living expenses.

Ment’or board member, Chef Gavin Kaysen states, “A program like this is integral in helping young chefs get to the next level in terms of skills set and techniques. Having the opportunity to gain knowledge in a different kitchen without worrying about expenses is an unbelievable opportunity.”

Atera in New York City, Grace in Chicago, Manresa in Los Gatos and Noma in Copenhagen, Denmark are just a few of the world-renowned restaurants who open their doors to the young culinary professionals.

Ment’or Executive Director, Young Yun describes the program as, “An unbelievable experience for the grant recipient but also a valuable teaching moment for the kitchens which they visit. It has been very rewarding to see the impact our grant program has on the trajectory of a young chef’s career.”

Applications are now available through Thursday, September 8, 2016. Additional details about the ment’or Program for Continuing Education can be found on the ment’or website and on Facebook, Twitter, and Instagram.

Picture: 2015-16 ment’or grant recipient Daniel Mocca-Field (shown center back row) at Manresa Restaurant, CA. Photo © Daniel Mocca-Field.

2017 BOCUSE D’OR TEAM USA ANNOUNCED:
CHEF MATHEW PETERS AND COMMIS HARRISON TURONE OF PER SE, NEW YORK, NY

Team USA selected for the 2017 Bocuse d’Or in Lyon, France

(New York, NY; December 18, 2015) –The ment’or BKB foundation is proud to announce the winning Team USA for the 2017 Bocuse d’Or. Chef Mathew Peters and Commis Harrison Turone will represent the United States at the prestigious biennial culinary competition in Lyon, France.

The national selection event took place yesterday at the glamorous Venetian Hotel and Palazzo in Las Vegas. Modeled after the actual Bocuse d’Or competition, four teams participated in a live 4 hour 35 minute competition culminating in elaborate food presentations before an esteemed chef panel. Guests cheered on their favorite teams, mingled amidst the sponsor displays and enjoyed gourmet snacks from the Norwegian Seafood Council and Urbani Truffles topped off with Pommery champagne.

Leading the training program is 2015 Bocuse d’Or Silver Medalist and Team USA Head Coach, Chef Philip Tessier. By him will be Chef Gavin Kaysen, himself a former contender in the Bocuse d’Or and the Foundations’ Board of Directors, Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse.

Chef Gavin Kaysen says, “I am thrilled for Chef Peters on his victory in today’s competition. The Bocuse d’Or is the most prestigious and difficult global cooking competition. He demonstrated great technical skill and it will now take countless hours of training if they want to achieve the podium. I look forward to standing by head coach Chef Phillip Tessier and helping them achieve our goal for gold for
the first time ever in 2017.”

Chef Peters hails from Meadville, Pennsylvania. At 19, he enrolled in culinary school at Le Cordon Bleu in Pittsburgh. Upon graduation, Chef Peters moved to Naples, Florida where he worked for the Ritz Carlton in the infamous Dining Room. After years of honing his skills in Naples, he set his sights on New York City at Adour Alain Ducasse. He continued to work there until he was offered a position at Per Se in 2009. Shortly after he became a sous chef at Per Se, Chef Keller offered him the opportunity to work as a sous chef at his flagship restaurant, The French Laundry. He spent over 2 years at The French Laundry, and was promoted back to Per Se as the Executive Sous Chef in February 2012.

Chef Mathew Peters says, “I am honored to have been chosen to represent the United States. The teams competing with me are experienced professionals and I am humbled to have had the privilege of being in their company. I am excited for the year to come and getting us on the podium again.”

President of ment’or, Chef Thomas Keller, says, “I’ve had the privilege of knowing and personally working side-by-side with the past three teams. All of us at Per Se are extremely thrilled for Chef Peters and Commis Harrison and we look forward to mentoring him in the coming year.”

Second place was awarded to Chef Brian Lockwood and his Commis John
Cormaic Sullivan, The Nomad, NY.

A prize for Best Commis was awarded to Commis Tyler Peer, The Broadmoor, CO.

The ment’or grant program provides unique opportunities to work alongside the country’s best in the culinary profession

(New York, NY; November 1, 2015)—The ment’or BKB Foundation, founded by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, continues with the second year of the ment’or Program for Continuing Education. All food and beverage professionals with at least three years of work experience are encouraged to apply. The program awards one to three month grants tailored to fit the needs, goals and skillset development of the recipient and covers all transportation, salary, and basic living expenses. Applications are available on the ment’or website.

Mentors from some of the country’s top restaurants, such as Blue Ginger, minibar, Juni, Hot and Hot Fish Club, Mélisse, Qui, and Saison, open their doors to enthusiastic, up-and-coming professionals.

Daniel Mocca-Field, a 2014 recipient, shares, “This experience was hugely validating. I am grateful for the opportunity to step away from my day-to-day and see myself professionally in a different light. An important part of growing from a cook to a chef is having confidence in your own ability. After returning from my stages at Bar Tartine and Manresa, I was promoted to a junior chef position at Betony in NYC. I felt ready for that challenge largely because of my grant experience.”

Grantees have an exceptional opportunity to immerse themselves in a different setting and gain exposure to techniques and skills to help raise them to the next level.

“Stories like Daniel Mocca-Field’s help illustrate how invaluable this program can be for one’s career. They are able to enhance their craftsmanship and learn from some of the best and most respected restaurants in the world,” ment’or Executive Director Young Yun says. “We are excited to support even more aspiring culinarians this year.”

 Additional details about the ment’or Program for Continuing Education can be found on the ment’or website and on Facebook, Twitter, and Instagram.

Participate in a momentous culinary moment for America and see who will represent the US at the Bocuse d’Or in 2017

(New York, NY; October 29, 2015) –On December 17, 2015, with the high energy of Las Vegas as their backdrop, four candidates will participate in a rigorous national selection to becoming the next Team USA. The winning team will represent the United States at the 2017 Bocuse d’Or biennial competition in Lyon, France.

This event, modeled after the world famous Bocuse d’Or, concludes with an esteemed chef panel who judge each candidate’s presentations. Guests will be treated to a spectacular display of culinary skill and artistry during the 4 hour 35 minute competition. Each candidate prepares a stunning meat platter showcasing Kurobuta Pork provided by Snake River Farms and a fish dish featuring the Norwegian Seafood Council’s Fjord Trout.

Chef Jérôme Bocuse, son of renowned Chef Paul Bocuse, whose family name graces the contest, says, “My father’s vision for the Bocuse d’Or was to showcase the culinary traditions of each country. The winner of our USA selection unites the best of both American and French culture, something we are extremely proud of.”

The competitors are:

Gerald Ford, Executive Sous Chef, Westchester Country Club, NY
Brian Lockwood, Chef de Cuisine, The NoMad, NY
Angus McIntosh, Sous Chef, The Broadmoor, CO
Mathew Peters, Executive Sous Chef, Per Se, NY

In attendance at this special culinary event are the following Chefs:

Daniel Boulud, Chairman of ment’or
Thomas Keller, President of ment’or and President of Team USA
Jérôme Bocuse, Executive Vice President
Gavin Kaysen, Vice President, Team USA
Philip Tessier, Head Coach Team USA 2017

Tasting Jury:
William Bradley, Addison
Josiah Citrin, Mélisse, Santa Monica, CA
Traci Des Jardins, Jardinière, San Francisco, CA
Olivier Dubreuil, The Venetian | The Palazzo Hotel, Las Vegas
Shaun Hergatt, Juni, New York, NU
Gabriel Kreuther, Gabriel Kreuther, New York, NY
Barbara Lynch, Menton, Boston, MA
Roland Passot, La Folie, San Francisco, CA
Alain Sailhac, International Culinary Center, New York, NY
Ming Tsai, Blue Ginger, Wellesley, MA

Kitchen Jury:
Richard Rosendale, Richard Rosendale Collective, VA
Robert Sulatycky, Taste Restaurant Group, Los Angeles, CA

Competition Captains:
Timothy Hollingsworth, Otium and Barrel & Ashes, Los Angeles, CA; Bocuse d’Or Team USA 2009
James Kent, The NoMad, New York, NY; Bocuse d’Or Team USA 2011

Team USA 2017 Head Coach and 2015 Bocuse d’Or Silver Winner Chef Philip Tessier comments, “This is an exciting time for all of us as we seek to establish our legacy and pursue gold at the Bocuse d’Or. I look forward to working with each team, sharing my knowledge, and striving for a new level of excellence for USA.”

Ment’or, founded by Chefs Boulud, Keller and Bocuse, is responsible for recruiting, training and funding the team USA that competes in the Bocuse d’Or.

Executive Director Young Yun says, “We applaud the culinary talents, skills and cuisine in America. Our Team USA national selection event is the start to a yearlong journey and we encourage everyone to keep motivating and inspiring Team USA to the Finals in Lyon.”

The Bocuse d’Or Team USA competition kicks off ULTIMO, a lavish weekend of culinary events that occurs annually at The Venetian® and The Palazzo® Las Vegas. A highlight of the events include:

Thursday, December 17, 2015:
9:00 AM: Bocuse d’Or Team USA Competition.
Ticket Prices: $40 VIP, $25 General Admission

Thursday, December 17, 2015:
8:00 PM: Team USA Celebration Gala.
A formal dinner will follow the competition. Dishes prepared by Chefs Jérôme Bocuse, Traci Des Jardins, Josiah Citrin and Diane Yang.
Price: $200 per person, plus tax and gratuity 

Friday, December 18, 2015:
6:00 PM reception, 7:00 PM Dinner.
Grand Banquet featuring a Krug Champagne and Petrossian Caviar reception followed by an exquisite meal “in the clouds” prepared by Chefs Thomas Keller, Philip Tessier, Shaun Hergatt and Ming Tsai.
Price: $1,000 per person, all inclusive.

A portion of the proceeds from these events will be donated to ment’or. For tickets and more information on these events, please visit http://www.venetian.com/ultimo.

Ment’or thanks our generous sponsors and supporters: The Michael & Nancy Burgermeister Family Fund, All-Clad, Barclaycard US, Bridor, GL Events, Nestle Waters, Norwegian Seafood Council, Rational Kitchens, SEVENROOMS, Snake River Farms, Southern Wine & Spirits of Nevada, Steelite, Petrossian, Pommery

BARTOLOTTAS’ HOST TOP CULINARY TALENT FOR
BOCUSE D’OR TEAM USA FUNDRAISER DINNER ON OCTOBER 19TH
AT BARTOLOTTA’S LAKE PARK BISTRO- A 20TH ANNIVERSARY EVENT

Featuring:
PHILIP TESSIER
Bocuse d’Or 2015 Silver Prize Winner, Bocuse d’Or USA
Culinary Director, Heston Vineyards, Napa

JEROME BOCUSE
Vice-President, Bocuse d’Or USA
Les Chefs de France, Epcot, Orlando

GAVIN KAYSEN
Culinary Council, Head Judge, 2007 Contestant, Bocuse d’Or USA
Chef/Owner, Spoon and Stable, Minneapolis

PAUL BARTOLOTTA
Culinary Council, Bocuse d’Or USA
Chef/Co-Owner, The Bartolotta Restaurants- Milwaukee  

ADAM SIEGEL
Host Chef
Executive Chef, Bartolotta’s Lake Park Bistro, Milwaukee

JEAN-LUC COLOMBO                                                                                                                          Owner/Winemaker
Vins Jean-Luc Colombo, Cornas, Rhone

October 19^th,  6:00pm
$150 per person, plus tax and gratuity
Reservations- 414-962-6300

Purchase Tickets Online

This February, foodies in the US were electrified and overjoyed that after many attempts, Team USA finally reached the medal podium at the bi-annual Bocuse d’Or culinary competition in Lyon, France.  Chef Philip Tessier achieved this wonderful feat, supported by the Ment’Or USA Foundation led by Daniel Boulud, Thomas Keller and Jerome Bocuse.  Assisting was Head Coach Gavin Kaysen-a former contestant, and the Culinary Council.

The road to Lyon is long, and expensive.  Training, equipment and travel costs are very significant.  Unlike many of the other countries, the US team is not funded by the government and relies on donations and sponsorships.  Fundraisers like these are critical for the team to compete and win.

This will be Bartolotta’s third significant donation to the Foundation. Over the last few years, Thomas Keller and Daniel Boulud have visited their Bartolotta friends in Milwaukee to do cookbook events, and in recognition of Paul Bartolotta’s work on the Culinary Council, Joe and Paul Bartolotta have donated approx. $15,000 to each event.  This will be the first event solely devoted to raising funds for the organization.

We welcome these top culinary professionals to Milwaukee, as part of Bartolotta’s Lake Park Bistro’s 20^th Anniversary celebration year.  They will prepare an amazing French meal, and share stories of the world’s most famous culinary competition.  Jean-Luc Colombo, one of the top wine producers in the Rhone Valley, is a personal friend of the Bocuse family.  He will fly in from France for this evening, and has graciously donated all of his superlative wines for this great dinner and cause.