NEW YORK, May 11, 2016 /PRNewswire-USNewswire/ -- ment'or Founders Chefs Daniel Boulud, Thomas Keller, Jérôme Bocuse proudly announce the candidates for the 2016 Young Chef and Commis competitions to be held on June 8, at the prestigious Institute of Culinary Education (ICE). Additional Chefs expected are James Briscione, Chris Hastings, Shaun Hergatt, Timothy Hollingsworth, Gavin Kaysen, James Kent, Gabriel Kreuther, Barbara Lynch, Mathew Peters, Bryce Shuman, Robert Sulatycky and Philip Tessier (Winner of the 2015 Bocuse Silver Medal)
The Young Chef Candidates:
- Marco Bahena, The Everest, Chicago, IL
- Sam Daigle, Spoon and Stable, Minneapolis, MN
- Cesar Gutierrez, Café Boulud, New York, NY
- Sarah Hsieh, The Modern, New York, NY
- Vincenzo Loseto, The NoMad, New York, NY
- Aaron Salita, Bouchon Bistro, Yountville, CA
The Commis Candidates:
- Christopher Andre de la Porte, Café Boulud, New York, NY
- Mimi Chen, Restaurant Daniel, New York, NY
- Brendan Scott, La Folie, San Francisco, CA
Chef Gavin Kaysen states, "I am impressed by the level of culinary talent that we have competing this year and am looking forward to witnessing their display of skills. As a mentor to many young chefs, events like this make a tremendous impact in supporting their career trajectory."
These events give skilled young chefs the opportunity to showcase their talents in a live cooking demonstration. They will then be judged on taste, presentation and kitchen organization. Winners will have the chance to stage with Bocuse d'Or Team USA 2017 and attend the finals this coming January in Lyon, France.
Ment'or President, Chef Thomas Keller describes the Young Chef and Commis competitions, "As established chefs, it is our responsibility to create and foster programs that promote mentorship and shared experiences for the next generation of chefs in the United States."
Tickets now available. For tickets and more details please visit: http://www.mentorbkb.org/event/youngchefs/
The ment'or BKB Foundation is a nonprofit that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment'or is led by Founders Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over forty renowned chefs. Educational grants and internships are offered to culinary professionals through the Continuing Education Program. The Young Chef and Commis Competition series offer yet another opportunity for young professionals to further their culinary careers. Ment'or is also responsible for recruiting, training, and financially supporting the promising young American chefs who represent the USA in the prestigious biennial Bocuse d'Or competition, held in Lyon, France.
About the Institute of Culinary Education
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world, offering award-winning career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year, and is home to one of the world's largest recreational cooking, baking and wine programs with more than 26,000 students annually. For more information, visit ice.edu.
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SOURCE ment’or BKB