On Thursday, October 30, 2014 four young chefs will compete in a rigorous cooking competition to earn stagiaires at some of the nation’s most well-respected restaurants. Designed to recognize outstanding young professionals in America, the ment’or Young Chef Competition series is spearheaded by Board of Directors Jérôme Bocuse, Daniel Boulud, and Thomas Keller.
6 p.m. VIP arrival with canapé reception and Champagne at Bar Bouchon
7 p.m. All guests arrive
9 p.m. Awards
General Admission: $75
Purchase tickets online (100% of the proceeds from the ticket price will benefit ment’or)
Michael Dengelegi, Vallejo, CA
Sous Chef, Bouchon Bistro Yountville
Soleil Ho, New Orleans, LA
Line Cook, Bayona
Jason Sipe, Tacoma, WA
Line Cook, Pacific Lutheran University
Lyn Wells, Orem, UT
Line Cook, Canyon Park Café
Menu items include:
Snake River Farms’ Steak Tartare with Potato Milles Feuilles
California Sterling White Sturgeon Caviar
Sea Urchin with Cucumber and Lemon Oil
Santa Barbara Spot Prawns
Applewood Smoked Petit Jambons with Maple Glaze
In addition to tastefully prepared food from Bouchon Beverly Hills and fine wines from Galerie and Mt. Brave in Napa Valley, and WindRacer and Maggy Hawk in Sonoma County and Anderson Valley, guests receive a rare, behind-the-scenes look at the Bouchon kitchen, where competitors are hard at work preparing their dishes for an esteemed panel of judges including Chefs William Bradley (Addison), Josiah Citrin (Melisse), Timothy Hollingsworth (Broad), Roland Passot (La Folie), and Richard Rosendale. Chef Keller hosts the event.
VIP ticket holders begin their evening at 6 p.m. with an exclusive one-hour canapé and Champagne reception at Bar Bouchon. All ticket holders are welcomed into the event at 7 p.m. with hors d’oeuvres and wine. Judges will lead groups on kitchen tours throughout the evening giving them an up-close look at the competitors in action. The evening will culminate with a live awards ceremony.
The Los Angeles competition is the second in the series of four Young Chef Competitions taking place across the country. The first competition will be held at Emeril’s in New Orleans on October 19, the third at Johnson & Wales in Miami on November 8, and the fourth at the International Culinary Center in New York City on November 15. The first and second place winners of each city will receive a $15,000 and $10,000 award in the form of three and two month stagiaires.