Ment’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.
Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. His assistant was Esther Ha also of Café Boulud. We’ll meet Chef Guitierrez.
The Young Chef competitors prepared one dish that featured one Veal Rack and Veal Sweetbreads and/or Veal Osso provided by Marcho Farms.
Chef Guitierrez will be going to Lyon, France in February of next year to stage with Team USA (Chef Mathew Peters (Per Se, NYC) and Commis Harrison Turone) competing in the Bocuse d’Or international culinary competition.
Podcast: Play in new window | Download