Please join Chefs Daniel Boulud and Thomas Keller for an exciting day of culinary competition on Wednesday, November 8th at the University of Nevada, Las Vegas (UNLV).

As we continue to build our legacy and introduce more aspiring young cooks to the Bocuse d’Or, we are proud to host our 2017 Young Chef and Commis Competitions this year. The goal of these events is to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2019. 

On November 8th, we invite you to cheer on six Young Chef teams and six Commis candidates, as they compete in front of a panel of esteemed chefs from the Foundation’s Culinary Council. 

Chef judges include Paul Bartolotta (The Bartolotta Restaurants), William Bradley (Addison Restaurant), Josiah Citrin (Mélisse), Justin Cogley (Aubergine), Gerard Craft (Niche Food Group), Roland Henin (CMC), André Natera (Fairmont Austin), Roland Passot (La Folie), Mark Sandoval (University of Nevada, Las Vegas), André Soltner (International Culinary Center), and Philip Tessier (Bocuse d’Or Team USA 2015 Silver Medalist; Hestan Cue).

Joining the Chef Judges as Honorary Judges are Gavin Kaysen (Spoon and Stable/  Bellecour), Mathew Peters (Team USA 2017 Gold Winner) and Robert Sulatycky (Team USA 2019 Head Coach).

Young Chef Candidates:
Paris Dreibelbis, Ardent, Milwaukee, WI  
Charles Gelso, Fiola Restaurant, Washington DC 
Joseph Maggio, Boka, Chicago, IL 
Brendan Skiber, The Modern, New York, NY 
John Somerall, Hot & Hot Fish Club, Birmingham, AL

Commis Candidates:
Ethan Hodge, Culinary Institute of America 
Sharon Hwang, Culinary Institute of America
Carson Moreland, Culinary Institute of America
Madison Paras, Culinary Institute of America
Luis Reyes, Café Boulud, New York, NY
Brendan Scott, The Nickel, Denver, CO

Event Details:
9:00am | Guest Arrival
12:05 – 1:20pm | Young Chef Team Presentations
3:00 – 4:30pm | Commis Candidate Presentations
5:00 – 5:30pm | Young Chef & Commis Competition Awards

Tickets: 
$40/ person 

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. Tickets have a fair market value of $25/person.  Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

After our historic Gold Medal win at the 2017 Bocuse d’Or, we invite you to join us for another award-winning USA moment, as we return to the Venetian Las Vegas to select the next Team USA. Three candidates will compete live to represent Team USA 2019: 

Ben Grupe, Elaia & Olio, St. Louis, MO 
Jeffery Hayashi, Mourad, San Francisco, CA
Matthew Kirkley, COI, San Francisco, CA

Join hosts Daniel Boulud, Thomas Keller, Gavin Kaysen, Robert Sulatycky, Mathew Peters, and Chef Jury members Paul Bartolotta, William Bradley, Josiah Citrin, Justin Cogley, Gerard Craft, Chris Hastings, Roland Henin, Michelle Karr-Ueoka, James Kent, Gabriel Kreuther, André Natera, Roland Passot, Rich Rosendale, André Soltner and Philip Tessier.

Team USA 2019 Selection
The Palazzo Ballroom, Venetian Las Vegas | Thursday, November 9, 2017
9:00 AM | Doors open
2:00 PM | Presentations begin
4:00 PM | Awards Ceremony

Pricing Options
$50 (plus fees)/ All-day pass to Team USA 2019 National Selection & Awards Ceremony
$75 (plus fees)/ All-day pass + copy of Chasing Bocuse: America’s Journey to the Culinary World Stage

Team USA Celebration Dinner
Bouchon at The Venetian | Thursday, November 9, 2017
7:30 PM
Price: $225 per person, plus tax

Tickets may be purchased online or through any Venetian or Palazzo Box office or by calling 702.414.9000 or 866.641.7469.
For more details click here.

Chasing Bocuse: America’s Journey to the Culinary World Stage is a behind-the-scenes look at Team USA throughout every stage of training for the Bocuse d’Or, from the darkest struggles to the greatest triumphs. With excerpts from the 2015 and 2017 teams, coaches and supporters, our story is told from numerous vantage points of how America’s best chefs united in the pursuit of gold at this storied competition.

These pages are filled with 200 stunning photographs and nearly 40 recipes from each of the coaches and advisors that supported the teams over the past four years. 

If you are unable to attend the event but would like to support Team USA by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. Tickets have a fair market value of $50/person and books have a fair market value of $49.95/book. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

GETAWAY AND GOLF EXPERIENCE

Join Robb Report and some of the most celebrated chefs in the world for a culinary and golf experience like no other. Headlined by Daniel Boulud, Thomas Keller, and Jérôme Bocuse – world-renowned culinary masterminds will gather at the magnificent Montage Laguna Beach to create an unforgettable multi-course dining experience paired with world-class wines. The following day, chefs and guests will take to the spectacular Monarch Beach Golf Links overlooking the picturesque Pacific Ocean in Southern California. An experience assured to satiate the senses and the palate.

Featured Chefs

Schedule 
Monday, October 23 | Multi-course Dining Experience Paired with World-class Wines
Tuesday, October 24 | Golf Tournament
Wednesday, October 25 | Farewell Brunch

Full Experience Pricing
$4,900 – $5,900 per couple
A portion of the ticket proceeds and auction will be donated to ment’or.

Please visit culinary.robbreport.com for more details and registration.
Spaces are extremely limited for this one-of-a-kind event.