APPLICATIONS NOW AVAILABLE FOR THE FIRST FORMAL GRANT PROGRAM FOR FOOD, BEVERAGE, AND SERVICE PROFESSIONALS

ment’or introduces a grant program providing opportunities for culinary professionals who are looking to expand their training and skills in the culinary arts

(New York, NY; September 15, 2014)—Furthering its mission to inspire culinary excellence and promote the art of fine American cuisine, the ment’or BKB Foundation introduces the ment’or Program for Continuing Education. The organization, founded by Chefs Jérôme Bocuse, Thomas Keller, and Daniel Boulud, invites all food, beverage, and service professionals with at least three years of work history to apply for one of more than 30 grants. The program is the first of its kind and will award grants tailored to fit the needs, goals, and skillset development of the recipient. Applications are available now and can be found on the ment’or website.

Through this initiative, established mentors from some of the country’s top restaurants open their doors and share knowledge and provide invaluable training to up-and-coming professionals. Grantees have distinctive opportunities to learn about research and development, techniques, food and kitchen philosophy, beverage menu creation, wine service, front-of-house management, customer service, and operations. Recipients earn a one-, two-, or three-month grant they can use during the 2015 calendar year, which covers the grantee’s housing, transportation, salary, and basic living expenses. Restaurants offering grant experiences include many with recognitions and awards such as Michelin stars, Food & Wine “Best New Chef” and “Sommeliers of the Year” recipients, Wine Spectator “Grand Award” recipients, and Relais & Châteaux properties.

“Our grant program is an incredible opportunity for driven professionals to attain hands-on experience and mentorship with some of the most respected individuals in the business and grow their skills,” ment’or Executive Director Young Yun says. “Our goal is to educate and inspire the culinary field, and we are excited to launch this platform as the means to bring that vision to life.”

“The flexibility and diversity of the grant is what makes it so attractive,” says award-winning Birmingham, AL Chef Chris Hastings who is spearheading the program with Yun. “We can provide training for participants interested in specific techniques and craftsmanship. We can also go above and beyond that to teach essential on-the-job management skills. Awareness about how to run a business and manage time, money, and resources is something that’s often overlooked in our profession. I applaud the Foundation for recognizing the value of a program like this.”

Each grant promises a hands-on, in-the-field collaboration, linking individuals early in their career with highly respected mentors from restaurants such as:

Ad Hoc
Alan Wong’s
August
Bacchanalia
Bayona
Benu
Blue Ginger
Bouchon
Boulud Sud
Café Boulud NYC
Chefs de France
Daniel
Emeril’s
The French Laundry
George’s at the Cove
Hot and Hot Fish Club
Juni
Mélisse
Niche
Pastaria
Per Se
Qui
Saison
The White Barn Inn

Applicants should indicate their area(s) of interest that best suit their development in the culinary arts. Participating restaurants and mentors offer access to stations including, but not limited to:

Butchering/Fish & Meat Fabrication
Chef de Partie: Meat, Seafood, Vegetable
Charcuterie Program
Commis
Fermentation Program
Front-of-House Management
Garde Manger
Pastry
Restaurant Management
Wine & Spirits Programming

The ment’or Program for Continuing Education will issue at least $400,000 in grants for the inaugural 2015 program.

Applications are open to all members of the foodservice and beverage fields and available with a submission deadline of Friday, November 14, 2014. Additional details about the ment’or Program for Continuing Education and the foundation can be found on the ment’or website and on Facebook, Twitter, and Instagram.

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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For media inquiries, or to arrange an interview, please contact Wagstaff Worldwideat 212.227.7575 or: 
Juliana Pesavento, juliana@wagstaffworldwide.com Heather Barbod, heather@wagstaffworldwide.com

THE MENT’OR BKB FOUNDATION OFFERS CHEFS A CHANCE TO WIN A STAGE WORTH $15,000 DURING THE INAUGURAL YOUNG CHEF COMPETITION SERIES

Aspiring young chefs are invited to apply to compete in four public competitions in October and November 2014

(New York, NY; July 28, 2014) – The ment’or BKB Foundation, formerly known as the Bocuse d’Or USA Foundation, unveils the first ment’or Young Chef Competition series. Now until September 4, 2014, young chefs ages 22-27 nationwide are encouraged to apply to compete in the rigorous two-hour cooking contest designed to recognize outstanding young professionals in America. Spearheaded by ment’or Board of Directors Jérôme Bocuse, Daniel Boulud, and Thomas Keller, and ment’or staff, the contests will take place in October and November 2014 in New Orleans, Los Angeles, Miami, and New York City. The first and second place winners in each city will receive a $15,000 and $10,000 award, in the form of three and two month stagiaires at some of the nation’s most well respected restaurants, to further their culinary studies.

“We have so many excellent young cooks in this country who are eager to learn, grow, and advance their careers, as well as cook on a national stage,” says Chef Boulud. “This competition is a celebration of the younger generation of aspiring, talented chefs. It doesn’t matter if you’re a self-taught line cook, a culinary school graduate, a second-career cook or came from another country. Let the best chef win!”

Consumers are invited to attend, watch the action, and enjoy food and wine served from each of the host venues. The competitions will face four young chefs against another, and challenge them to make dishes selected by the ment’or Board Member Chefs. Chefs will receive points based on Overall Taste (50%), Presentation (30%), and Kitchen Organization (20%). Each first place winner will receive a $15,000 award in the form of a three-month stagiaire at a renowned restaurant in the United States. Each second place winner will receive a $10,000 award in the form of a two-month stagiaire.

Competitors will be notified of their nomination by September 18, 2014. Competition dates include:

• New Orleans – Sunday, October 19

• Los Angeles – Thursday, October 30

• Miami – Saturday, November 8

• New York City – Saturday, November 15

Application details can be found on the ment’or website. For more information about the ment’or BKB Foundation, including chef interviews, news, and recipes, visit www.mentorbkb.org, or follow the organization on Facebook, Twitter or Instagram.

About the ment’or BKB FoundationThe 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 Grants Program. 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.

For media inquiries, or to arrange an interview, please contact Wagstaff Worldwide at or:
Juliana Pesavento, juliana@wagstaffworldwide.com
Heather Barbod, heather@wagstaffworldwide.com

The organization introduces a Grants Program, Young Chef Competitions, and continues to train and support our nation’s Bocuse d’Or Team

ment’or BKB Foundation Board of Directors (L-R) and Executive Director (Front):

Daniel Boulud, Thomas Keller, Jérôme Bocuse, Young Yun

(New York, NY; June 12, 2014) – How can we inspire excellence in our country’s next generation of culinarians? What are we doing to nurture young chefs, and ensure they are upholding the standards of classic cuisine in America? The Bocuse d’Or USA Foundation was established in 2008 by Chefs Jérôme Bocuse, Daniel Boulud, and Thomas Keller in order to address these issues. Now, the organization introduces a new name, the ment’or BKB Foundation and formalizes a set of initiatives including a Grants Program and Young Chef Competition series, to further the goal of elevating and promoting the fine culinary arts in the United States.

“The tenant of mentorship is deeply ingrained in the culture of our profession,” says Chef Keller. “We have a responsibility to share our knowledge with young chefs and culinary professionals, ensuring that we can continue to hold ourselves to the highest of standards and preserve the foundation of classic cuisine in America.”

“The change of name from The Bocuse d’Or USA Foundation to ment’or BKB Foundation signifies our big picture mission to support aspiring young culinary professionals in America,” says Chef Boulud. “Our goal is to create opportunities for young talent to pursue their ambitions through continuing education. In addition to supporting Team USA’s representation at the biennial Bocuse d’Or competition, ment’or will provide a range of grants and programming through public and private support.”

“For me the Foundation has always been about inspiring the younger generation of culinary talent to be recognized for his or her consummate skills,” says Chef Bocuse. “We hope our programs will help engage and motivate even more young individuals to become part of this rewarding culinary profession that Thomas, Daniel, and I are honored to be a part of.”

ment’or Grant Program for Continuing Education

Executive Director, Young Yun, and award winning Chef Chris Hastings of Hot and Hot Fish Club in Birmingham, AL, are spearheading the Grants Program for continuing education to provide opportunities for culinary professionals already working in the field who are looking to expand their training and skills. Beginning in summer 2014, applicants can select from curated experiences offered by members of the Foundation’s Culinary Council—a network of forty of the country’s most esteemed chefs, representing all regions and styles of cuisine—or submit a proposal for a completely distinct enterprise tailored to one’s goals for culinary development.

ment’or Young Chef Competitions

In support of the ment’or BKB Foundation’s mission to “inspire culinary excellence,” the Young Chef Competitions are designed to help find up and coming culinary leaders, identify future ambassadors for the culinary arts, and showcase the skill level and cuisine in America. Debuting this fall, four public competitions are scheduled in different cities across the country throughout 2014. Young cooks will be asked to demonstrate their technical skill and creativity in a spirited and challenging contest. The first and second place winners will receive a $15,000 and $10,000 prize, respectively, to further their culinary studies, and share their experiences so the public can see how they are furthering their education and skills. Applications will be accepted beginning in July.

ment’or BKB Foundation & Bocuse d’Or Team USA

The ment’or BKB Foundation will continue to select and train the Bocuse d’Or Team USA representatives, including our 2015 team Chef Philip Tessier and his commis Skylar Stover of The French Laundry in Yountville, CA.

For more information about the ment’or BKB Foundation, including chef interviews, news, and recipes, visit www.mentorbkb.org, or follow the organization on Twitter or Instagram.

About the ment’or BKB Foundation

The ment’or BKB Foundation is a nonprofit, tax-exempt 501(c)(3) organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of classic cuisine in America. The Foundation 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. The Foundation offers educational grants and internships through its Grants Program, and identifies rising culinary talent through its Young Chef Competitions. It 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.

For media inquiries, or to arrange an interview, please contact Wagstaff Worldwide at or:

Rachel Walensky, rachel@wagstaffworldwide.com

Juliana Pesavento, juliana@wagstaffworldwide.com

Chance of a lifetime for Bocuse d’Or chef Philip Tessier

MILAN, Ohio — Gavin Kaysen likes to tell the story of the time he went to a wedding in Sweden. He got into a conversation with a tablemate and revealed that he had once represented Team USA at the Bocuse d’Or culinary competition. The other guest was flabbergasted.

“You must be very famous in America!” he exclaimed, amazed.

Kaysen, the chef at Cafe Boulud in New York, explained that, no, Americans generally don’t pay much heed to the world’s premier international cooking competition.

This biannual event brings together two-man teams from 24 countries around the globe. During two days of brutal competition in a packed arena, knives will flash, fires will flare and gorgeous platters (some of which cost as much as a Maserati) will be paraded through the cheering crowd before being fed ceremoniously to a panel of judges. Think of it like “The Hunger Games” with less blood and more butter. No American team has ever placed higher than sixth.

“People ask me all the time why they should care, ” says Young Yun, executive director of the Bocuse d’Or USA Foundation. “I always say to support the team like any other sport, to give recognition and show appreciation for the culinary arts in America.”

The 15th Bocuse d’Or in January 2015 will take place, as it always does, in Lyons, France, — the city associated with legendary chef Paul Bocuse, who created the event in 1987. Team USA will consist of team leader Philip Tessier, executive sous chef at the French Laundry in Yountville, Calif., and his commis, Skylar Stover, a young assistant. They have already spent months in expensive training, which requires massive amounts of fund raising.
Plating food in the Culinary Vegetable Institute kitchen

Plating food in the Culinary Vegetable Institute kitchen

To that end, Tessier and Kaysen found themselves in this tiny Ohio town one March evening, preparing a grand multi-course meal. This bacchanal fundraiser took place at the Culinary Vegetable Institute, an event and learning facility associated with The Chef’s Garden, a farm that supplies vegetal perfection to America’s top restaurants. About 80 people packed the room to try dishes prepared by Tessier, Kaysen, Eli Kaimeh (chef de cuisine at Per Se in New York), Curtis Duffy (chef and owner of Grace in Chicago) and a handful of other chefs who rank at the very top of the food chain.

Before the meal, Kaysen recalled his 2007 competition as he trimmed a bag of just-dug pearl onions.

“Yeah, that’s sexy, ” he said, admiring the purple onion with its intact green shoot in his palm. “This will be a beautiful garnish on a plate for this dinner, but it would never fly at Bocuse d’Or.”

Kaysen, who serves as coach to Team USA along with Chicago chef Grant Achatz, says training involves a lot more than cooking. Before the competition, each team receives a “tech sheet” describing the two platters — a fish and a meat — that they must prepare. Specified are the number and kinds of garnish, as well as the equipment that can and cannot be used. They can then begin turning their ideas into recipes and practice the steps. But that’s just the start of the training.

“We did a dry run in Lyons, ” says Kaysen. “We went over to live the life of a competitor. You need to stay in the hotel. You have to get the commis, who often has never been outside of the country, comfortable going to the store to get water.”

Even then, the team may not be prepared for every problem. “My year we couldn’t get any adaptors for our equipment, ‘ says Kaysen, “so we had to run out and buy [appliances] just before the competition.”

Because the presentation platters spend eight minutes getting paraded around the room, teams come up with different strategies to keep the food warm. BMW designed a bespoke platter with concealed heating coils for Team USA in 2007.

Even with all of this, Kaysen says “we’re basically the Jamaican bobsled team showing up for this thing.” The super-well-funded Norwegian team, for instance, arrives with several thousand fans in tow.

Much like the architects of “The Hunger Games, ” the Bocuse d’Or committee likes to throw up last-minute game changing hurdles. After years of requiring presentation platters for both fish and meat, they instead asked for 12 individual portions of fish last year. Then, they required the use of a green-market ingredient, shopped for that day.

“I’ve always seen this as a dream, but someone else’s dream, ” says Tessier, a Virginia native who has worked for the French Laundry’s Thomas Keller for 10 years. But after witnessing the competition in 2013, he knew he wanted to give it his best shot. “If I can’t do it right, I won’t do it.”

Last year Team Japan won for a meat presentation so surpassingly gorgeous that the arena gasped at first sight.

Tessier, who’s working next to Kaysen, put chunks of freeze-dried bordelaise sauce in a blender and pulverizes it. When the time comes, he will reconstitute it and serve it with the bacon-wrapped monkfish on the evening’s fund-raising menu. Might this figure into his menu for Bocuse d’Or?

“We’re still conceptualizing, ” he says noncommittally.

Tessier has taken a leave of absence to train full time. He has reviewed and taken copious notes on past competitions. He writes weekly reports for his coaches. He’s working closely with Achatz, whose dishware designer will create the plates. And soon he’s off to Lyons for the trial run.

But first he will be the star at a dinner in the rural Midwest that has attracted benefactors from all over the country. He has to cook. Is this anything like what he will encounter in France in January.

“Well, the skills are the same, ” he laughs. “But there will be a different kind of time pressure.”

– by John Kessler for the Food & More blog

ONE NIGHT ONLY: MEET THE 2015 BOCUSE D’OR TEAM USA AT THE “ROAD TO LYON” KICK-OFF PARTY On February 5, 2014 the Bocuse d’Or USA Foundation will host an interactive event—with hors d’oeuvres from the Per Se kitchen.Click here to buy tickets to this special event!.