Tag Archives: Chile

Show 481, July 2, 2022: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi

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Robert Sulatycky, Head Coach of Team USA

“Since 2008 it has been a key mission for the Ment’or BKB Foundation based in New York to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky.

The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon.

If Team USA advances from Santiago (nothing is for-sure) then in January 2023, Team USA travels to Lyon, France to compete in the prestigious Bocuse d’Or competition, fighting for a spot on the podium and the world’s culinary stage.

Taking a short break to join us from the intensive on-going practice sessions at the Ment’or Training Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Show 217, April 1, 2017: Aurelio Montes Sr., Montes Wines, Chile

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Aurelio Montes SrIn 1988, four enterprising partners (including winemaker Aurelio Montes Sr.), sharing a common dream, embarked on a project to make high quality Chilean wines at a time when, strange as it may sound, such an idea was considered a high-risk venture.

Starting from the ground up with modest resources Vina Montes led what became a new wave of producers making sustainable, premium-quality wines, and adhering to solid management principals.

“Considered one of the most able practitioners in the cellar, Winemaker Aurelio Montes has always maintained that 80 per cent of good wine comes from the vineyards and only 20 per cent from the cellar. So vineyard care is paramount, enabling us to produce world-class wines. From the vineyard rows to the cellar, we meticulously study every variable in the winemaking process. Our commitment to method and process is almost obsessive. Nothing is left to chance.”

Aurelio Montes Sr., President of Montes Winery, is our guest.

Show 94, October 25, 2014: Executive Chef Orly Obierna of the ms Zaandam

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Orly ObiernaThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Today the ship is at sea with a Port of Call tomorrow at Coquimbo (La Serena.)

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s veteran Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

Show 92, October 11, 2014: Rene Tuinman, Hotel Director, ms Zaandam

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ms Zaandam by Holland AmericaThe “SoCal Restaurant Show” was aboard Holland America Line’s ms Zaandam last week on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Over the next few weeks we’ll be giving you an exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard.

A key manager aboard the ms Zaandam is the Hotel Director. He’s basically responsible for everything other than moving, navigating, and maintaining the ship. He actually supervises more of the 615 crew members aboard than the Captain! Think of a luxury hotel General Manager who also oversees the preparation and serving of over 8,000 meals per day ranging from the casual to fine-dining.

Rene is also responsible for housekeeping, the cabin attendants and Shore Excursions.