Protected: Virtual cooking lesson with Chef Scott Conant – May 26, 2021
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Attend this exclusive virtual event featuring Chef James Kent and in support of Ment’or!
You will have a chance to cook alongside Chef Kent and learn all the tricks key to making gnocchi a new dish in your home repertoire.
Friday, May 28, 2021
Time: 7:00pm ET/6:00pm CT/4:00pm PT
Via Zoom
Your experience includes:
– Zoom link to join the class
– Recipe and ingredient list
– An exclusive Q&A with Chef Kent
Proceeds benefit Ment’or in support of young chefs in America.
Thank you to our Presenting Sponsor:
Key Details:
Once your purchase is confirmed, you will receive an email confirmation.
At least 5 days before the class, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe.
You will receive your Zoom login details at least 3 hours in advance of the class. If you have questions or cannot find the email, please contact events@mentorbkb.org.
The class is scheduled to be 60 minutes long, but please allocate an additional 10-15 minutes in case it runs over.
Terms and Conditions:
Tickets are non-refundable. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. (C)2021 Ment’or, Ltd. All rights reserved.
Please note that the amount of the contribution that is deductible for federal income tax purposes is limited to the excess of the amount of money contributed over the value of the goods provided by Ment’or. Ment’or will send you an acknowledgement letter.
Come celebrate our anniversary at this special Mentors, Our Inspiration Virtual Event collaboration with the GK at Home Series!
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Join Chef Gavin Kaysen as he makes a special dish to help celebrate Ment’or’s 13th Anniversary.
You will have a chance to cook alongside Chef Kaysen and will learn the secrets of his famous crepe cake.
Thursday, April 15, 2021
Time: 3:30pm PT/5:30pm CT/6:30pm ET
Via Zoom
Your experience includes:
– Zoom link to join the class
– Recipe and ingredient list for each featured dish
-Recipe Kits are available for local pick up only at Spoon and Stable from 11am – 2pm on Wednesday, April 14th. The kit is $85 and will contain all the ingredients needed to make the recipe.
Proceeds benefit Ment’or in support of young chefs in America.
Thank you to our Presenting Sponsor:
Key Details:
Once your purchase is confirmed, you will receive an email confirmation.
At least 5 days before the class, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe.
You will receive your Zoom login details at least 3 hours in advance of the class. If you have questions or cannot find the email, please contact events@mentorbkb.org.
The class is scheduled to be 60 minutes long, but please allocate an additional 10-15 minutes in case it runs over.
Terms and Conditions:
Tickets are non-refundable. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. (C)2021 Ment’or, Ltd. All rights reserved.
Please note that the amount of the contribution that is deductible for federal income tax purposes is limited to the excess of the amount of money contributed over the value of the goods provided by Ment’or. Ment’or will send you an acknowledgement letter.
Let’s raise a glass for AAdvantage® 40th Anniversary!
In celebration of where we’ve been- and where we’re headed together.
Included in your ticket price, you and your guest will enjoy: a cocktail demonstration and toast, an opportunity to cook alongside Chef Conant from the comfort of your own kitchen (ingredients are not provided), a Q&A with Chef Conant, a special cardmember gift, and a $25 Gift Card for dining at The Americano Restaurant in Scottsdale, AZ.
SC Specialty Cocktail:AAdvantage Ruby Sunrise |
Featured Dish:Seared and Slow-Roasted Steak withCremini Mushrooms |
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Wednesday, May 26, 2021
6:00 PM MST (Phoenix time) | Virtual Cooking Lesson
Via Zoom
Proceeds benefit Ment’or in support of Team USA and young chefs in America.
This private event is for American Airlines AAdvantage® Aviator® Mastercard® cardmembers and their guest only.
Key Details:
Once your registration is confirmed, you will receive an email confirmation.
At least 5 days before the virtual culinary experience, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe.
You will receive your Zoom login details at least 3 hours in advance of the virtual culinary experience. If you have questions or cannot find the email, please contact events@mentorbkb.org.
The experience is scheduled to be 60 minutes long, but please allocate an additional 10-15 minutes in case it runs over.
In order to gain entry to the Zoom, please make sure to confirm the name that will appear for your log in. Only the names on the list will be admitted to the experience. If you have purchased this ticket for a guest, please provide us with this name prior to the class to prevent any delays in admitting the guest.
We recommend you arrive to join the virtual culinary experience 5 minutes early to set up your device and connection. You will need a device to stream the Zoom, a strong internet connection, the ingredients in the recipe, and suggested kitchen equipment.
You will be muted upon entry to the room. Please remain muted and use the “raise hand” feature if you would like to be unmuted to ask a question. You can also type your questions into the chat.
We recommend staying in Speaker Mode for the duration of the zoom. This will allow you to have the best view of the Chef and cooking.
Attend this exclusive virtual event featuring Chef Timothy Hollingsworth and in support of Ment’or!
Join Chef Timothy Hollingsworth as he makes a special dish for you at this special virtual dinner!
You will have a chance to cook alongside Chef Hollingsworth from the comfort of your own home, and learn tricks and techniques useful in the kitchen. You will also have a chance to ask questions during a special Q&A session with Chef Hollingsworth.
Tuesday, March 16, 2021
4:00-5:00 PM PST / 7:00-8:00 PM EST
Via Zoom
Your experience includes:
– Zoom link to join the class
– Recipe and ingredient list for each featured dish
– An exclusive Q&A with Chef Hollingsworth
Proceeds benefit Ment’or in support of young chefs in America.
Thank you to our Presenting Sponsor:
Key Details:
Once your purchase is confirmed, you will receive an email confirmation.
At least 5 days before the class, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe.
You will receive your Zoom login details at least 3 hours in advance of the class. If you have questions or cannot find the email, please contact events@mentorbkb.org.
The class is scheduled to be 60 minutes long, but please allocate an additional 10-15 minutes in case it runs over.
Terms and Conditions:
Tickets are non-refundable. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. (C)2021 Ment’or, Ltd. All rights reserved.
Please note that the amount of the contribution that is deductible for federal income tax purposes is limited to the excess of the amount of money contributed over the value of the goods provided by Ment’or. Ment’or will send you an acknowledgement letter.
Attend this exclusive virtual event hosted by Chef Jérôme Bocuse and support Ment’or!
Join Chef Jérôme Bocuse as he makes a special dish for you at this special virtual dinner in honor of his father, Monsieur Paul Bocuse, who always championed the value of mentoring young chefs.
You will have a chance to cook alongside Chef Bocuse from the comfort of your own home, and learn tricks and techniques useful in the kitchen. You will also have a chance to ask questions during a special Q&A session with Chef Bocuse.
Wednesday, February 24, 2021
6:00-7:00 PM EST
Via Zoom
Your experience includes:
– Zoom link to join the class
– Recipe and ingredient list for each featured dish
– An exclusive Q&A with Chef Bocuse
Proceeds benefit Ment’or in support of young chefs in America.
Thank you to our Presenting Sponsor:
Key Details:
Once your purchase is confirmed, you will receive an email confirmation.
At least 5 days before the class, you will receive an additional email from Ment’or with all information you need to join, including suggested ingredients, prep notes, and the recipe.
You will receive your Zoom login details at least 3 hours in advance of the class. If you have questions or cannot find the email, please contact events@mentorbkb.org.
We recommend you arrive to class 5 minutes early to set up your device and connection. You will need a device to stream the Zoom, a strong internet connection, the ingredients in the recipe, and suggested kitchen equipment.
Terms and Conditions:
Tickets are non-refundable. All net proceeds will be donated to Ment’or, Ltd. Please consult your tax advisor regarding deductibility. (C)2021 Ment’or, Ltd. All rights reserved.
Please note that the amount of the contribution that is deductible for federal income tax purposes is limited to the excess of the amount of money contributed over the value of the goods provided by Ment’or. Ment’or will send you an acknowledgement letter.
Dr. Tim Ryan has served as president of The Culinary Institute of America (CIA) since 2001. Dr. Ryan graduated from the CIA in 1977 and received bachelor’s and Master of Business Administration (MBA) degrees from the University of New Haven. He earned his doctorate degree in education from The University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president.
In more than three decades at the college, Dr. Ryan has been instrumental in generating the sustained excellence, innovation, and growth that have shaped today’s CIA. His thought leadership has guided The Culinary Institute of America to a position of prominence on such important matters as health and wellness, world flavors, food ethics, and sustainability.
As president, Dr. Ryan broadened the reach of The Culinary Institute of America by establishing two new campuses. In 2008, the college opened a CIA campus in San Antonio, TX emphasizing Latin American cuisines and the tremendous opportunities in the food world for the growing Latino population. Two years later, The Culinary Institute of America celebrated the grand opening of the college’s first international campus in
Singapore, extending the CIA’s culinary leadership to Asia. In 2018, the college launched a unique online master’s degree program in Food Business.
Under his leadership, the CIA has established landmark professional programs, including the college’s collaborations with the Harvard T.H. Chan School of Public Health to create the “Menus of Change,” “Healthy Kitchens, Healthy Lives,” and “Worlds of Healthy
Flavors” conferences. Core CIA offerings have also been expanded to include the annual “Worlds of Flavor® International Conference and Festival” at the CIA’s Napa Valley campus. Worlds of Flavor is widely acknowledged to be our country’s most influential forum on world cuisines, food cultures, and flavor trends.
Dr. Ryan’s presidency builds on his history of leadership in culinary education and the foodservice industry. Working as a successful chef and restaurateur, he was recruited back to his alma mater in 1982 to serve on the faculty and to develop and run the CIA’s ground-breaking American Bounty Restaurant. Chef Ryan was also the captain of the
U.S. Culinary Team, leading the group to victories at the first Culinary World Cup (held in Luxembourg) and the Culinary Olympics (held in Germany) against teams of talented chefs, selected by their respective countries, from all around the globe. Drawing from our rich culinary traditions, Chef Ryan’s teams featured highly innovative approaches in preparing American ingredients. To this day, no other American team has been as successful in international competition. For his work in the American Bounty and with the U.S. Culinary Team, Tim Ryan is recognized as a pioneer in the American cuisine movement.
Advancing to CIA executive vice president in the 1990s, Dr. Ryan supervised all the college’s degree programs and continuing education, as well as faculty development, intellectual properties, and the library. Under his direction, the college developed major innovations, including the world’s first bachelor’s degrees in culinary arts management and baking & pastry arts management, a highly successful publishing program, award- winning videos and television shows, and dramatically expanded continuing education programs, all while strengthening an already gifted faculty.
Tim Ryan is well-known throughout the hospitality world. He holds the distinction of being the youngest national president of the American Culinary Federation (ACF), elected at age 36, and the youngest chef to receive Master Chef Certification from the ACF, at age 26. In 1998, Chef Ryan was named the ACF Chef of the Year. He has also served as ACF vice president, president, and chairman. He currently serves on the Board of Trustees of the National Restaurant Association Educational Foundation and is a Director of the National Restaurant Association.
Named “One of the 50 Most Powerful People in Food” four times by Nation’s Restaurant News, Dr. Ryan has received awards from virtually every food industry organization. He is especially proud of being one of five Americans ever to receive the Presidential Medal from the World Association of Chefs Societies and his induction into the James Beard Foundation’s Who’s Who of Food & Beverage in America.
A native of Pittsburgh, PA, Dr. Ryan was honored in 2019 as one of “The 50 Greatest Pittsburghers of All Time” by Pittsburgh Magazine, among world-renowned luminaries such as Jonas Salk, Andy Warhol, Fred Rogers, H.J. Heinz, Martha Graham, Roberto Clemente, and Andrew Carnegie. He lives in Hyde Park, NY with his wife Lynne and their children, Jackson, Sawyer, and Mutala.
We hope that everyone is staying safe and healthy during these uncertain times. We recognize with the growing evolution of the COVID-19 virus, the next few weeks will continue to be filled with new updates, challenges and emotions. We want you to know that we are here to support you in whatever ways we can. Each day we are receiving new details and information and our hope is that we continue to comfort and support each other throughout this crisis.
The coming weeks will continue to be difficult and the impact of this situation will keep unfolding and growing. As our focus is on the culinary world, we are feeling and seeing the impact deeply and it is difficult to witness. Hospitality is about welcoming guests and taking care of people and those in this profession are often the first to step in to help and support in whatever capacity they can and to help make a difference. This culinary community always comes together, but the current atmosphere has created a particularly challenging time for our community. These chefs, restaurants, and bars have all been there to support Ment’or as they care about people and giving back. Ment’or has always focused on supporting those in this profession and we will continue to focus on our young chef programs, but we also need your help now to help these individuals that always give back but need our help now. This community is a large family and has always had our backs, so we hope that we can all do our part to take care of our family.
We urge you to support the hospitality and restaurant businesses as it is now more important than ever and can help keep their businesses alive. We encourage you to also explore these other initiatives:
We are greatly appreciative of all those who are already showing support for their local restaurants and we thank you for giving back. As we have updates on other ways in which you can support, we will continue to share them with you.
We know this is a tough time for everyone, and we are here for you if you have any questions, concerns or suggestions. We thank you for your support and we hope that you will continue to stay safe and healthy.
Cangshan has been an incredible partner of Ment’or over the years. From their support for Team USA for the Bocuse d’Or, to their creation of beautiful limited edition cutlery; Cangshan always shows exemplary support and craftsmanship. We are honored to once again partner with Cangshan on this limited edition knife series inspired by Team USA. These knives are not only stunning, but are also incredible tools in the kitchen. Each knife is forged and handcrafted from high alloy Swedish Sandvik® 14C28N Steel creating an incredibly sharp knife with phenomenal durability and edge retention. These hand sharpened blades feature a keen 16° Asian style edge making the knife both precise and nimble. A bolster free design accommodates a firm and natural pinch grip while also ensuring the knife is easy to sharpen and maintain. A distinct star rivet compliments the unique handle design which is inspired by the historic American flag.
When you purchase a set of the United Series by Cangshan, all net proceeds are donated towards Team USA for the Bocuse d’Or and other Ment’or initiatives. Ment’or’s programs include offering Grants to culinary professionals looking to expand their education and skill sets and also supporting the “Young Chef & Commis Competitions” which identify and promote young chefs in America via an annual competition.
Thank you, Cangshan, for your continuous support and generosity to the culinary community!
Bullion Restaurant
Dallas, TX
Daniel
New York, NY
Cleveland Marriot Downtown at
Key Tower Cleveland, OH
Coquette
New Orleans, LA
Fairmont Austin
Austin, TX
Blackbelly
Boulder, CO
Crown Shy
New York, NY
Del Posto
New York, NY
Bar Boulud
New York, NY
Per Se
New York, NY
Verjus Cave
San Fransisco, CA
Estuary
New York, NY
Blackberry Mountain
Walland,TN
Roses Luxury
Washington, DC
Jérôme Bocuse Inc.
Orlando, FL
Good Life
Park Rapids, MN
Bar Agricole
San Francisco, CA
Del Posto
New York, NY
Del Posto
New York, NY
Bas Rouge
Easton, MD
La Folie
San Francisco, CA
Crown Shy
New York, NY
Dinex
New York, NY
Lukshon
Culver City, CA
Gramercy Tavern
New York, NY
Fairmont Hotel Austin
Austin, TX
Sushi ii
Honolulu, HI
Bellecour
Wayzata, MN
Spoon and Stable
Minneapolis, MN
Bullion
Dallas, TX
Blackbird
Bozeman, MT
