MENT’OR ANNOUNCES CANDIDATES FOR 2ND ANNUAL YOUNG CHEF COMPETITION SERIES

SIXTEEN YOUNG CHEFS COMPETE FOR $10,000 AND MENTORSHIP FROM CULINARY GREATS

June 18, 2015 (New York, NY) – Today, the ment’or BKB Foundation, announces the sixteen candidates who will compete in its 2015 Young Chef Competition Series. Set to kick off in Los Angeles on August 27th followed by dates in Chicago, Houston and New York City. Four chefs between the ages of 22-27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second, receives $5,000.

“We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said Daniel Boulud, Chairman, ment’or BKB Foundation. “We have a strong group of candidates, and are very excited to see them compete!”

“Ment’or provided me with the opportunity to express my creativity, make valuable connections and receive feedback from some of the most recognized chefs in the United States,” said Danny Sterling, Winner, 2014 Young Chef Competition Series – Miami. “Winning the Young Chef Competition has opened many doors for me, from my current stage at 42 grams to the sous chef position I will be taking this fall at Rosendale Collective.”

Boulud along with Thomas Keller and Jérôme Bocuse are spearheading the competition series as one of the ment’or BKB Foundation’s key programs. Culinary greats from the ment’or Culinary Council will be on hand in each city to judge the competition, a ticketed event with all proceeds going to support the foundation. Tickets are set to go on sale in early July via the ment’or website at www.mentorbkb.org.

Los Angeles August 27, 2015
Chicago September 17, 2015
New York September 26, 2015
Houston October 8, 2015

Second Annual Young Chef Competition Series Candidates:

Matthew Bergen – New York, NY – Lupa Osteria Romana
Michael Dengelegi- Vallejo, CA- Bouchon Bistro Yountville
Lee Foden-Clarke – Los Angeles, CA – Bouchon Bistro Beverly Hills
Mark Garcia – Bronx, NY – Winnisook Club
David Kneller – Greensboro, MD – Bartlett Pear Inn
William Lansing – Redondo Beach, CA – The Strand House
Torre Liebchen – Hackensack, NJ – etc. steakhouse
Max Loff – Golden Valley, MN – Spoon and Stable
Zachary McCarty – Staten Island, NY – El Vez
Angel Medina – Austin, TX – Fixe
Ryan Peters – Key Largo, FL – Ocean Reef Club
Mara Serna – Houston, TX – Treadsack
Corey Siegel – Rye, NY – Westchester Country Club
Skylar Stover – Portland, OR – Hestan
Tim Tokarz – New York, NY – Café Boulud
Michelle Tribble – Dallas, TX – Five Sixty by Wolfgang Puck

To learn more about each of the competitors, please visit the ment’or Facebook page.

About Ment’Or
The ment’or BKB Foundation is a nonprofit organization that inspires excellence in young culinary professionals through three key programs, including recruitment and training for the biennial Bocuse d’Or Culinary Competition. In 2015, Team USA became the highest-ranking American team, taking home the prestigious Silver Statue. Robust educational and mentorship opportunities are offered to young culinary professionals through the ment’or Program for Continuing Education as well as the Young Chef Competition Series.

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 forty renowned chefs nationwide. For more information please visit www.mentorbkb.org, visit us on Facebook , follow us on Instagram and Twitter @mentorbkb.

Team USA Coach Gavin Kaysen, Chef Skylar Stover, Chef Philip Tessier, David A. Bernahl II, Thomas Keller, Daniel Boulud, Jérôme Bocuse, and Executive Director Young Yun at the 2015 Bocuse d’Or in Lyon, France. Photo credit: ment’or BKB Foundation

David Bernahl of Pebble Beach Food & Wine Festival, partners with ment’or founders Daniel Boulud, Thomas Keller, and Jérôme Bocuse for the 8th annual culinary celebration, taking place April 9-12, 2015

(PEBBLE BEACH, CA; March 3, 2015)— Coastal Luxury Management (CLM), the award-winning hospitality team behind Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival events, announces their first-ever partnership with ment’or BKB Foundation (formerly Bocuse d’Or Foundation), originally founded in 2008 by Thomas Keller, Daniel Boulud, and Jérôme Bocuse, for the eighth annual festival taking place April 9-12, 2015.

Coastal Luxury Management is honored to announce the inaugural and exclusive food and wine festival partnership with 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. Among ment’or’s many unique initiatives is the organization’s responsibility for selecting, training, and sending Team USA to compete in Bocuse d’Or, the biennial event in Lyon, France that took place January 27-28, 2015. Team USA made history by placing second and receiving the Bocuse d’Argent award for the first time ever. Considered one of the most rigorous culinary competitions in the world, 24 countries competed on the world stage during this year’s Bocuse d’Or competition.

“Team USA’s podium placement at the 2015 Bocuse d’Or competition is an extraordinary example of where the United States stands in a global conversation about cuisine and culture,” says Chef Thomas Keller, president of ment’or. “We’re looking forward to continue representing the great strides that American chefs are making at this years’ Pebble Beach Food & Wine festival.”

“Pebble Beach Food & Wine Festival is continuously striving to bring attention to the level of excellence in our culinary community,” says David Bernahl, CEO of Coastal Luxury Management. “We couldn’t be more thrilled to raise much needed funds for this great culinary program on the heels of our first ever win with Team USA!”

At Pebble Beach Food & Wine, ment’or will present Team USA for a very special evening of intimate dinners and culinary demonstrations as inspired by the prestigious biennial competition. Team USA’s Chef Philip Tessier of the Thomas Keller Restaurant Group and his Commis Skylar Stover of The French Laundry in Yountville, CA will design a menu inspired by the “Culinary Olympics” at The Imperial Dinner, the pinnacle of the four-day festival, curating a menu that will highlight what helped the Team win the silver prize at the Bocuse d’Or competition.

“It’s an honor to be selected to participate in the 8th annual Pebble Beach Food & Wine Festival,” says, Young Yun, Executive Director of ment’or. “We are always looking for different ways to introduce our Foundation to a wider audience and this unique partnership allows us to showcase our mission for inspiring culinary excellence and promoting the high caliber of cuisine and talent we have in America.”

Pebble Beach Food & Wine, presented by FOOD & WINE continues its 8th year at Pebble Beach Resorts, one of the country’s premier destinations, bringing together the world’s most revered culinary talent for three nights and four days of epicurean excellence. Attendees are invited to explore the three world-class resorts including The Inn at Spanish Bay, Lodge at Pebble Beach, and Casa Palmero, where more than 100 celebrity chefs and 250 wineries come together to showcase a dynamic weekend of exceptional dinners and chef collaborations, Grand Tastings, and cooking demonstrations featuring the industry’s leading experts and most coveted restaurants in the world.

Other Pebble Beach Food & Wine event highlights include “An Evening at Maude” as celebrated chef and culinary personality Curtis Stone transports the flavors, aromas, and essence of his first-ever Los Angeles restaurant to Pebble Beach; join Master Sommeliers and winemakers for unprecedented wine tastings with Chateau Margaux, Domaine Faiveley, Kosta Browne, and Penfolds Grange. Meat purists will enjoy a whole-animal “Meatopia” marquee event co-produced by Esquire Magazine’s Josh Ozersky while others will get ready for cooking demonstrations with the likes of Iron Chef Jose Garces, Dana Cowin, or Iron Chef Masaharu Morimoto as he pays homage to the quintessential comfort food–Ramen 101. Additionally, the Lexus Grand Tasting, an annual favorite, will host one of the greatest lineups of wine and culinary talent since its inception in 2008.

The weekend at Pebble Beach Food & Wine would not be complete without the celebrity chef and winemaker golf tournament or afternoon lunch with distinguished winemakers set merely steps from the pristine Pacific coastline. Executed with taste, sophistication, a touch of edge, nationally celebrated culinary talent combined with up-and-coming chefs to watch in 2015, will celebrate flavors from around the globe in unique and unexpected ways for those in attendance to savor and relish.

Major partners for this year’s event will include FOOD & WINE, Lexus, The Cosmopolitan of Las Vegas, as well as more to be announced. Tickets or gift certificates are now available and may be purchased a la carte or as a weekend package, with prices ranging from $100 to $4,750 for a VIP, all inclusive four-day pass including Lexus transportation and access to exclusive celebrity chef and winemaker after-hours parties. Three total weekend packages are available. Tickets can be purchased at: http://www.pbfw.com/.

ABOUT COASTAL LUXURY MANAGEMENT, LLC:
Coastal Luxury Management, LLC (CLM), co-founded and managed by David Alan Bernahl II, creates unique experiential opportunities in the hospitality, entertainment, restaurant, and event sectors. In addition to being named one of Inc. Magazine’s “Top Food & Beverage Companies” in 2012 and 2013, CLM has also been included in the annual Inc. 500/5000 ranking of the fastest-growing privately owned companies in the United States for the past two years. CLM produces Pebble Beach Food & Wine and the Los Angeles Food & Wine Festival, both known for bringing together the highest caliber of culinary and wine talents to create once-in-a-lifetime experiences. CLM’s catering division, Coastal Luxury Catering, combines the company’s restaurant and event divisions to offer full-service event planning and catering services for a variety of social, corporate, and non-profit events throughout the country. CLM’s restaurant division includes: Restaurant 1833, named one of Robb Report’s 2012 “Best of the Best” and a James Beard Foundation 2012 “Best New Restaurant” nominee; Cannery Row Brewing Company, home to one of the largest draft and bottled craft beer selections in Central California; and the recently opened Downtown Los Angeles restaurant, Faith & Flower, an Esquire magazine 2014 “Best New Restaurant” recipient. In the winter of 2013, through their continued partnership with hospitality entrepreneur Charles Banks, CLM launched Vessel, their newest endeavor aimed towards redefining the way people dine. Vessel offers a highly curated selection of glassware and tabletopaccessories sourced from across the globe for retail consumers and restaurant venues. For more information about Coastal Luxury Management, please contact media@clm-ca.com.

ABOUT PEBBLE BEACH FOOD & WINE:
The Eighth Annual Pebble Beach Food & Wine (April 9-12, 2015) continues as the signature West Coast culinary event, with more than 100 prominent chefs and 250 acclaimed wineries and distinguished winemakers from around the world coming to the iconic Pebble Beach Resorts in Pebble Beach, CA for a four-day first-class display of epicurean splendor and unrivaled access. In addition to cooking demonstrations led by the most talented chefs from around the globe and vertical tastings from the world’s top wine producers, unique experiences added each year make this a must-see annual event for culinary enthusiasts and wine aficionados the world over. PBFW is the exclusive food & wine festival partner of ment’or and Team USA, whereby charitable dollars are raised at each event to support this great program. For more information on Pebble Beach Food & Wine, please visit www.pbfw.com or call 1-866-907-FOOD (3663).

ABOUT PEBBLE BEACH COMPANY:
Pebble Beach Company, headquartered in Pebble Beach, Calif., owns and operates the world-
famous Pebble Beach Resorts®, including The Lodge at Pebble BeachTM, The Inn at Spanish BayTM and Casa Palmero®. The company also operates four renowned golf courses: Pebble Beach Golf Links®, Spyglass Hill® Golf Course, The Links at Spanish BayTM and Del MonteTM Golf Course. Its other famed properties include scenic 17-Mile Drive®, The Spa at Pebble BeachTM, Pebble Beach Golf AcademyTM and Pebble Beach® Equestrian Center. It annually hosts premier events such as the Pebble Beach Concours d’Elegance®, AT&T Pebble Beach National Pro-Am, TaylorMade Pebble Beach Invitational presented by EMC2, Pebble Beach Food & Wine and Nature Valley First Tee Open at Pebble Beach. Site of the 2019 U.S. Open Championship, Pebble Beach Golf Links® has hosted five U.S. Opens, four U.S. Amateurs, one PGA Championship and numerous other tournaments. For reservations or more information please call (800) 654-9300 or visit www.pebblebeach.com.

Spoon and Stable, courtesy of Bonjwing Photography

(MINNEAPOLIS, MN; February 25, 2015)— Chef Gavin Kaysen of Spoon and Stable, (211 N.
First St.), a 2015 James Beard Foundation Award semifinalist for Best New Restaurant, puts his
well-documented spoon kleptomania to good use through a special gift spoon at the restaurant.

Kaysen has commissioned dinnerware company, Steelite International, to create a spoon
available for purchase for $10 at the restaurant. The chef is donating all of the proceeds from
each spoon to ment’or BKB Foundation, the culinary non-profit organization founded by Chefs
Thomas Keller, Daniel Boulud, and Jérôme Bocuse devoted to inspiring culinary excellence in
young professionals and preserving the traditions and quality of cuisine in America. Kaysen is
an integral part of ment’or, serving as the head coach for Team USA who, in the 2015 Bocuse
d’Or competition, earned a historical Second Place. This record-breaking win was Team USA’s
first medal and first time at the podium. Previously, Team USA’s highest placement had been Sixth.

Of the partnership with ment’or, Kaysen says, “My entire career has been shaped by the
fantastic chefs I’ve been privileged to work with before opening my own restaurant. I love
working with ment’or because we’re able to help influence the futures of dedicated young chefs
who are shaping the culinary landscape across the country.”

As for why Kaysen is fascinated by spoons, he says, “My history of stealing spoons from other
restaurants is well documented, and it directly inspired my restaurant’s name. We knew that
because of my history, guests would come in and get the same idea to swipe a spoon from
Spoon and Stable. My hope is that my knack for stealing spoons will turn into something that will inspire young chefs and raise awareness for ment’or.”

“We’re honored that Chef Gavin Kaysen has decided to support our mission to recognize and
mentor the next generation of great American chefs,” says ment’or Executive Director Young
Yun. “As Head Coach of Team USA 2015, Gavin is an essential part of our ment’or family, and
continues to serve as an inspiration to those in the culinary industry.”

To purchase one of the spoons please visit the restaurant or call 612.224.9850.

About Spoon and Stable
Spoon and Stable is located in downtown Minneapolis, and opened in November 2014. Located
along the riverfront and among the historic warehouses and old grain mills of the North Loop
neighborhood, the restaurant introduces a spontaneous and contemporary American dining
experience, with respect to both the seasons and the surroundings. The menu focuses on
modernizing traditional dishes and ingredients of the Heartland and melding them with the
classic French techniques for which Kaysen is known. Spoon and Stable is open for dinner from
5 – 10 p.m. Sunday through Thursday and 5 – 10:30 p.m. Friday and Saturday. Guests are
encouraged to check spoonandstable.com for more information, and sign up for the email list for alerts. Spoon and Stable is also 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 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 young 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. More
information can be found on the ment’or website, as well as Facebook, Twitter, and Instagram.

As a proud supporter of Gavin Kaysen and the ment’or BKB Foundation, Steelite International is a world leading manufacturer of ceramic tableware products designed and developed
specifically for the global hospitality market. Our core brands, ‘Distinction’ and ‘Performance’ are complemented by collections from specialist partners including, but not limited to: La Tavola, Bormioli Rocco, Pillivuyt, Rene Ozorio, Crucial Detail, Delfin and Worthy, Noble & Kent.
Steelite’s product portfolio remains at the leading edge of foodservice presentation by providing quality dinnerware, flatware, glass, and buffet serviceware. Visit Steelite’s website for more information, visit www.steelite.com or find us on Facebook, Twitter, and Instagram.

The gastro dust has settled after the Bocuse d’Or culinary competition in Lyon – two days of epic cooking by 24 teams from all over the world, each competing for the prestigious gold statue created by the legendary French chef Paul Bocuse.

Taking part in Bocuse d’Or is a huge task with chefs usually leaving their jobs for the two years it takes to perfect their dishes. It’s a life consuming undertaking and one that no chef should accept lightly, just ask the Danish born chef Rasmus Kofoed who is the only person to achieve Bronze, Silver and Gold. He dedicated nine years of his life to the competition and admits to loosing a girlfriend along the way.

In 2015 it was the Norwegian team with chef Orjan Johannessen who took the top podium position but the stand out performance of the entire competition came from Team USA.

Manned by chefs Philip Tessier and Commis Skylar Stover, the USA team put a seventh position performance in 2013 behind them to bounce back and claim their first ever place on the podium with a silver medal – something they were evidently delighted with as they celebrated on stage.

Thomas Keller, Philip Tessier, Gavin Kaysen and Skylar Stover. 

“Few people will ever realize how much time, effort and resources goes into this competition, said Tessier after the event, “so many people are involved in so many levels to make it all come together and it takes an incredible amount of self-discipline and determination. The hardest part is without a doubt pushing through the disappointments and set backs that occur throughout the process. I surrounded myself with a core group that helped keep our momentum moving forward and press on despite the discouraging moments.”

It was a significant performance for a number of reasons but mainly because, in a competition historically dominated by Central European gastronomy and more recently the Nordic regions, the U.S. not only managed to compete but to stand out, jump five places from 2013 and show the world that they mean business – serious ‘Bocuse-d’Or-style’ business – they were only nine points off gold.

The team presented a fish plate of: brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consommé.

Plus a meat plate of: Barrel-Oak Roasted Guinea Hen with sausage of guinea leg confit, white corn mousse, and black winter truffle, “Garden of Sweet Peas” with French Laundry garden blossoms and herbs, sugar snap peas, and black trumpet mushroom panade, “Beehive” with boudin of smoked guinea liver, grapevine honey, pistachio “Pain des Genes,” wild fennel buds, and topaz wine glaze, Black Truffle Consommé with ragout of gizzard and heart “confit,” steamed custard, and flowering cress, White Corn “Nest” with buttered corn pudding, crisped corn silk, and “petit” popcorn, and Preserved Chanterelles with salad of frisée and garden blossoms, pickled huckleberry, and “foie gras” jus.

Their technicality and execution wowed the jury and the announcement they had scored so highly came as no surprise to people seriously considering the entries. Grant Achatz – honorary president of the competition – looked genuinely happy as he read out the name of Team USA. He explained his excitement after the event, “While it is easy for the media and the restaurant industry in general to overlook the importance of the Bocuse d’Or in today’s world of cooking shows and the rise of chefs as “celebrities”, the relevance and popularity of the Bocuse d’ Or in the USA is growing rapidly… You have a powerhouse Culinary Council that is amazing. Look at this list….no other country has that. It’s impressive.”

The council he speaks of includes greats chefs like Thomas Keller, Daniel Boulud, Gavin Kaysen, Gabriel Kreuther, Dave Beran, Jerome Bocuse and Richard Rosendale. A stellar lineup brought together to do a job after Paul Bocuse asked Keller the simple question, ‘will you help get the USA on the podium? However, this win doesn’t come with the signing up of some big name chefs, no matter how great they are, it requires months and months of people giving up their regular work to coach, craft new tools, inspire and, most importantly, practice, practice, practice!

Is it really worth it? Achatz certainly thinks so and believes the competition and the way it influences gastronomy in the industry is only set to grow. “For example, Rasmus Koefed of Geranium has medaled three times and his restaurant has 2 stars and 42 on the top 50 list. When I ate there this past fall, it was clear that his style is directly influenced by the Bocuse d’ Or. There is a certain precision indicative of the Bocuse that permeates the aesthetics. Is that a good thing? Does it inspire Rasmus? Does it influence him to take a different path vs. the homogenous plating that you can find in Chicago, NYC, Paris, Copenhagen, Asia, and San Francisco? I’ve been guilty of this as well at Alinea, Next and The Aviary and I think that anything that pushes chef’s to move into new and interesting directions is an fantastic motivator both for the way we make things taste and how we present our food.”

“I know I was influenced by what I saw this year, and we will see some of that creativity at Alinea in the near future. The mock chicken foot that the Germany did was awesome, and made me think of ideas for Alinea.”

Achatz firmly believe that Bocuse d’Or and its influence will have some far reaching affects on chefs around the world, especially after the competitions switch in 2015 from some of the traditional platters to more restaurant style plating. “The other thing I think might be interesting is the influence from seeing the platter work at the Bocuse d’ Or and how that might make it’s way back into restaurants. We have spoken before about what is old becomes new very quickly, the cycles of the world’s best restaurants and the importance of being new. I think chefs will embrace the philosophies, aesthetics, and approach that is prevalent in the Bocuse d’ Or as creative jumping off points for their restaurants. Everyone looks to the 180-degree opposite of what is going on “right now” for the “next thing”.”

Germany’s Meat Platter. 

“I think elements of the theatrics, complexity, service, and multi-facet presentation, might start to come back into play. Think about some of the best dishes you’ve had in the last year. I had amazing tableside or tabletop “presented dishes” at Noma, Geranium, Amass, Narasawa, Takazawa, Per Se, Ekstedt, EMP and The Clove Club recently that could have perhaps been elevated by a “Bocuse Mentality” in terms of presentation.”

As we start to see some of this influence appearing in more restaurants around the world over the next few tears, Team USA will surely be behind the scenes working even harder and stronger in preparation for Bocuse d’Or in 2017, something Tessier prefers not to discuss at the moment: “You’d think people would cut you some slack before asking you if you are going to come back. I keep telling people its like asking a woman who’s just been through labor if she’d like to have another child. For now it is enjoy the moment and spend some much needed time with family. Oh, and also try not to think about those 9 points we were short of gold.”

Original article available here.

24 teams of the most gifted culinary minds from across the world competed in the Bocuse d’Or Culinary Competition and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement.

Team USA presented “the acclaimed panel of judges with a stunning meat platter of Barrel-Oak Roasted Guinea Hen with sausage of guinea leg confit, white corn mousse, and black winter truffle, “Garden of Sweet Peas” with French Laundry garden blossoms and herbs, sugar snap peas, and black trumpet mushroom panade, “Beehive” with boudin of smoked guinea liver, grapevine honey, pistachio “Pain des Genes, ” wild fennel buds, and topaz wine glaze, Black Truffle Consomme with ragout of gizzard and heart “confit,” steamed custard, and flowering cress, White Corn “Nest” with buttered corn pudding, crisped corn silk, and “petit” popcorn, and Preserved Chanterelles with salad of frisee and garden blossoms, pickled huckleberry, and “foie gras” jus.”

“The gorgeous fish plate showcased Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, sand smoked mushroom consomme. Both the meat platter and fish plate were designed by the lauded  Martin Kastner of Chicago.”

The non-profit ment’or BKB Foundation created by Jerome Bocuse, Daniel Boulud and Thomas Keller supports Team USA with funding and coaching support. It also aims to inspire excellence in young culinary professionals and to preserve the traditions and quality of classic cuisine in America. Donations are graciously accepted.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

The non-profit ment’or BKB Foundation created by Jerome Bocuse, Daniel Boulud and Thomas Keller supports Team USA with funding and coaching support. It also aims to inspire excellence in young culinary professionals and to preserve the traditions and quality of classic cuisine in America. Donations are graciously accepted.

I’ve bee to this and the previous three Bocuse d’Or competitions in Lyon, France and the United States has always gone in with a strong team and high hopes, only for those hopes to have been dashed. Not so this year, as The French Laundry sous chef Philip Tessier along with his commis, Skylar Stover,, under the direction of Coach Gavin Kaysen along with the Team President, Thomas Keller and Daniel Boulud, did not disappoint, coming away with a major upset only 10 measly points away from the Gold, which was won by Norway. Sweden, the heavy favorites going in, took the Bronze. Here is my view of the announcement,

Bocuse d”Argent 2015 from John Sconzo on Vimeo.

There will be plenty more to come from this blog in the 2015 Bocuse competition and the US gaining of the podium.

In the meantime, here is a link to the full results of the competition.

Original article available here.

Remember when Mary Lou Retton took gold in the Olympics and she was all over the Wheaties boxes and she just absolutely stole America’s heart?

Well, this may not be quite as exciting as that, but it’s pretty dang exciting. If you like food, and you must or you wouldn’t be reading this, its sort of like we’ve got our own Olympian doing culinary gymnastics all over town.

We already knew that Spoon and Stable’s Gavin Kaysen was a pretty big deal, but he and his culinary team (he was a coach this year) just took the silver medal at the Bocuse d’Or, the culinary olympics of the world.

And it’s the first time that America has medaled, which is a pretty big, big deal as far as the world culinary stage is concerned.

We interviewed Kaysen a few weeks ago to find out what the competition entails, and he told us about grueling training and months of preparation. He competed in 2007 but didn’t place. Traditionally, the US hasn’t done well in the competition — this year is the first year that America placed higher than sixth — so there has been a push to increase training efforts and standards.

Kaysen and the other coaches guided competitors Philip Tessier and commis Skylar Stover (both of The French Laundry) to silver medal victory.

Kaysen tweeted:

A photo of Team USA’s winning meat platter:

The news comes one day after MSP Magazine Food Critic Dara Moskowitz called Kaysen’s cooking akin to that of a promising sous chef:

“If that were the context I’d think: This kid shows lots of promise; he really can cook; he is one to watch! Is that, in the context of Kaysen’s career, a withering insult?”

Maybe.

Original article available here.

The results of this year’s Bocuse d’Or were announced this afternoon in Lyon amid the fanfare of popped Champagne, plenty of air horns, and some straight-up Lord of the Rings–style overtures blaring in the background. Chef Philip Tessier and Skylar Stover of the French Laundry in Napa represented the United States at the world’s most prestigious culinary competition, which takes place in a two-day frenzy of high-stakes knife work and impossibly elaborate plate presentations. All of the winners are below, but first take a look at this:

That’s what 250 Michelin stars in a dining room looks like.

And this, from coach Gavin Kaysen’s Instagram, is just one small snapshot of Team USA’s mise en place.

Kaysen, who left Daniel Boulud’s restaurant group last year to open his own place in Minneapolis, his hometown, has been documenting a lot of the more spectacular feats of the last two days on his Twitter feed. In addition to support from Bocuse d’Or U.S. directors Jerome Bocuse, Daniel Boulud, and Thomas Keller, the chefs Gabriel Kreuther and Richard Rosendale coached the competitors. Alinea’s Grant Achatz, who also coached our competitors, announced Tessier and Stover’s victory. This is the first time the team has ever cracked the top five in its 28-year history — the closest Team USA has gotten to the top is sixth place; we landed at seventh place in 2013.

Gold: Norway
Silver: United States
Bronze: Sweden

Best Promotion: Argentina
Best Poster: Hungary
Best Commis: Antti Lukkari from Team Finland
Special Fish Prize: Japan
Special Meat Prize: Finland

Here are some photos of the winning plates; the serving ware itself was designed by Martin Kastner, who created the unique pieces used at Alinea.

The meat plate included barrel-oak roasted guinea hen, a “garden” of sweat peas, black truffle consommé, and preserved chanterelle mushrooms.

Everyone who feels encouraged by these results — that gold is really in reach now! —  should keep in mind that warm-ups for 2017 begin in just months. Our next pair of competitors will have around 400 days to train once the finalists are selected in December.

 

Original article available here.