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.