Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest pits chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) The Foundation was created in 2008 by Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.
Executive Director Young Yun (of ment’or BKB Foundation) is our guest.
“The goal of the Foundation is to give back and to acknowledge, inspire, and mentor the next generation of chefs,” notes Executive Director Yun. “For now, we are primarily focused on those in the kitchen, but the long-term goal is to facilitate successful careers in all aspects of the culinary world, from the front of the house to operations.”
Chef Philip Tessier and his Commis Skylar Stover of The French Laundry in Yountville, CA are going for the gold in Lyon in January 2015 as the Bocuse d’Or USA Team.
On Thursday, October 30th at Bouchon Beverly Hills four promising young chefs from Yountville, CA; New Orleans, LA; Tacoma, WA and Orem, Utah will compete in a rigorous cooking competition to earn coveted stageries at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, ment’or Young Chefs Competition series is spearheaded by Board of Directors members Jerome Bocuse, Daniel Boulud, and Thomas Keller.