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, 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.

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