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