The Ment’or Young Chef & Commis Competitions will be held on November 8, 2017 and will feature five young chef teams and six Commis candidates who will compete in the kitchen at UNLV. Winners from each competition will choose from a cash prize or the unique opportunity to train alongside Bocuse d’Or Team USA 2019.
Chefs Daniel Boulud and Thomas Keller are hosting the ment’or Young Chef & Commis Competitions and Team USA 2019 National Selection along with some of the country’s most revered chefs including: Paul Bartolotta (The Bartolotta Restaurants, WI), William Bradley (Addison Restaurant, CA), Josiah Citrin (Mélisse, CA), Justin Cogley (Aubergine, CA), Gerard Craft (Niche Food Group, MO), Olivier Dubreuil (Venetian and Palazzo Executive Chef, NV), Chris Hastings (Hot and Hot Fish Club, AL), Roland Henin (Certified Master Chef, Delaware North Companies), Michelle Karr-Ueoka (MW, HI), Gavin Kaysen (Spoon and Stable, MN), James Kent (2011 Bocuse d’Or Team USA Head Chef, NY), Gabriel Kreuther (Gabriel Kreuther, NY), André Natera (Fairmont Austin, TX), Roland Passot (La Folie, CA), Mathew Peters (2017 Bocuse d’Or Gold Medalist, TX), André Soltner (International Culinary Center, NY), Richard Rosendale (Roots 657, DC), Mark Sandoval (UNLV Executive Chef, NV), Robert Sulatycky (Bocuse d’Or Team USA 2019 Head Coach, CA), and Philip Tessier (2015 Bocuse d’Or Silver Medalist, CA)
The Young Chef competitors to perform in front of these esteemed chefs include five talented cooks, 28 years old or younger: Paris Dreibelbis (Ardent, WI), Charles Gelso (Fiola Restaurant, DC), Joseph Maggio (Boka Restaurant, IL), Brendan Skiber (The Modern, NY), and John Somerall (Hot and Hot Fish Club, AL).
The Commis Competition includes six cooks all 21 years of age or younger: Ethan Hodge (Culinary Institute of America, NY), Sharon Hwang (Culinary Institute of America, NY), Carson Moreland (Culinary Institute of America, NY), Madison Paras (Culinary Institute of America, NY), Luis Reyes (Café Boulud, NY), and Brendan Scott (Charcoal Bistro, CO).
- 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