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@mentorbkb

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Inspiring Culinary Excellence. Supporting young culinarians with ongoing education, mentorship. Recruiting and training Team USA for the Bocuse d’Or.

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In the vibrant city of New Orleans and here to cheer on Team USA at the @bocusedor Americas! 🇺🇸

A huge thank you to Chef @emeril and the entire team at @merilnola for the delicious food and warm hospitality. ✨ Even better was spending the evening with family, friends, chefs, past Team USA members, and supporters who traveled from all around the country to be here. Nights like these are a great reminder of what an incredible community stands behind this team.

Sunday, we cheer on Head Chef @v_loseto, Commis @higsonculinary, and Coach @chefmattpeters, and the entire support team. We’re behind you every step of the way, Team USA! 🙌🇺🇸

#bocusedorusa #roadtolyon by @mentorbkb

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19 hours ago

Team USA locked and loaded 🇺🇸 See you next week in New Orleans for the @bocusedor America’s finals taken in Napa Valley by @mentorbkb

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8 days ago

🇺🇸 10 days until Team USA returns to the Bocuse d’Or Americas! Before we head back to New Orleans, we’re taking a look back at our other Americas selections. Swipe through the years👇

📍 2018 Mexico City with Chef @matthew_kirkley & Commis @mimichen121
📍 2022 Santiago with Chef @jefferyhayashi & Commis @francofugel
📍 2024 New Orleans with Chef @chefstefani De Palma & Commis @bradley.waddle

Looking back reminds us how many incredible people have been part of Team USA’s journey. Thank you to all of the chef mentors, partners, and fans who continue to support us year after year! 👏

And let’s go, Team USA 2027!!🇺🇸 @v_loseto @higsonculinary @chefmattpeters @chefrobertsulatycky

#BocusedOrUSA #TeamUSA #RoadToLyon by @mentorbkb

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9 days ago

📣We are thrilled to announce our 2026 recipients of the Chef André Soltner Grant Program! The selected young chefs will receive fully funded stages at leading restaurants, where they’ll refine their craft and learn from some of the world’s most accomplished mentors. These career-defining opportunities encourage lifelong learning while inspiring the next generation of culinary leaders to give back to the profession.

💫This year’s recipients reflect a diverse range of backgrounds, experiences, and ambitions. From a former sales executive and a classical musician turned chef, to cooks pursuing specialties like molecular gastronomy, live-fire cooking, charcuterie, and Midwestern cuisine, each of these chefs reflects the curiosity, dedication and diversity that is shaping the future of cuisine in America.

🎉Join us in congratulating the nineteen chefs selected for this year’s program: Jax Baker, Paul Cheng-Hathaway, Adam Cruz, Guy Danforth, Nicolas Estrella, Jessica Himmelberger, Cece Illingworth, Tyler Langley, Eric Lockard, Austin McPhail, Huma Naeem, Pratik Parida, J.P. Patterson, Peter Pham, Alfonso Ranno, Tammu Turaga, Blake Weaver, AJ Whittaker, and Daniel Yeo.

#mentorgrants #inspiringculinaryexcellence by @mentorbkb

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16 days ago

Happy Fourth of July!🎆🇺🇸

As Team USA works hard preparing for the Bocuse d’Or Americas, we’re reminded every day of the pride that comes with representing our country on the global stage. As we celebrate our nation’s 250th birthday, we hope you feel that same sense of pride today. 🇺🇸
Happy Independence Day! by @mentorbkb

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21 days ago

✨“This grant opportunity helped me grow tremendously both personally and professionally... Most importantly, it reminded me why I fell in love with cooking in the first place.” ~ Zack Soss, recent Ment’or grant recipient, reflecting on his stage at Le 1947 á Cheval Blanc In France.

During his stage, Zack worked alongside Chef @yannickalleno and his team to help execute service at a three-Michelin-star level, assisting with dishes like Ballade (which features nearly 50 individual components), the restaurant’s famous aligot potatoes, and chlorophyll techniques for green purées. He was especially struck by how Chef Alléno and his team source and execute world-class cuisine in such a remote alpine environment.🌲

Beyond refining his technical skills, the experience reinforced the importance of remaining a student, embracing humility, and pursuing excellence. He returns inspired to help elevate mountain dining and hospitality in the United States, and we can’t wait to see what he does next.👏

📣 2026 grant recipients will be announced soon, and look out for table and sponsorship opportunities for our 2026 Grant Gala in the fall! by @mentorbkb

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a month ago

Bravo to all the 2026 California @michelinguide recipients! 👏 A special congratulations to the Ment’or chefs and extended family whose exceptional work earned recognition this year:

@_tfl_
@addisonrestaurant
@atelier.crenn
@benu_sf
@californiossf
@enclossonoma
@quince_sf
@providencela
@singlethreadfarms
@somnirestaurant
@auberginecarmel
@commisrestaurant
@citrinla
@melisserestaurant
@selbysrestaurant
@kalirestaurant
@osteriamozza
@nisei_sf
@protegepaloalto
@pressnapavalley
@sanhowon
@statebirdprovisions
@selinerestaurant by @mentorbkb

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a month ago

Happy Father’s Day! To celebrate, we’re sharing a recipe from chef, mentor, and dad of three @gavinkaysen: a flavor-packed Chimichurri sauce from his awesome cookbook, At Home, that pairs perfectly with grilled steak. 🥩

Wishing all the dads a day filled with good meals, good company, and a little extra time around the table.

Chimichurri Sauce:
Makes about 1/2 cup

1 shallot, roughly chopped
½ jalapeño, seeded and roughly chopped
3 garlic cloves, roughly chopped
1 tablespoon dried tarragon
½ cup olive oil
¼ cup red wine vinegar
1 bunch parsley, roughly chopped
1 bunch cilantro, roughly chopped
Fine sea salt

🧄In a blender or food processor, combine the shallot, jalapeño, garlic, tarragon, olive oil, and vinegar and process at high speed to make a fine purée.

🌱 Add the fresh herbs, a handful at a time, scraping down the sides with a spatula and waiting until the herbs have been incorporated before adding more. Repeat until all the herbs have been processed.

Season to taste with salt and refrigerate until ready to use.

Photo Credit: Libby Anderson by @mentorbkb

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🌎Through the Ment’or Grant program, Ashten Garrett spent time at Osteria Francescana under the leadership of Massimo Bottura, an experience that deepened not only his craft, but his perspective on collaboration, culture, and the power of food to connect people.

✨During the internship, Ashten developed technical skills, learned the importance of teamwork, and participated in a signature exercise called “show me who you are,” where he created a personal dish inspired by his Guyanese heritage.

🔪”No doubt this wonderful experience has sharpened my journey as a chef. It has inspired me to take on new challenges and be an ambassador to other young chefs to always pursue their goals and dreams.”

📣We’re proud to support chefs like Ashten with our grant program. To read more about his experience and other stage stories, go to mentorbkb.org/stage-stories and keep an eye out for the announcement of this year’s 2026 Grant Recipients!

#inspiringculinaryexcellence #mentorgrants by @mentorbkb

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a month ago

Inside the Bocuse d’Or: The Americas Plate Theme 🍽️

The plate presentation is another hallmark of the @bocusedor competition. This challenge tests a team’s ability to transform required ingredients into a cohesive dish that showcases technical skill, creativity, and national culinary identity.

For the 2026 Bocuse d’Or Americas Selection, teams will have 4 hours and 55 minutes to complete the challenge and present their final plates, featuring:

🍖Three bone-in ribeye
🥩Beef brisket
🍠Sweet potatoes
☕️Coffee beans from their country, as a national tribute

The team is hard to work preparing for the competition on July 26 in New Orleans. We are still waiting for ticket details, but fill out the form in our bio if you’d like us to email you when we have more information. And for sponsorship opportunities, send us a DM! Go Team USA 2027!🇺🇸

📸: @bocusedor by @mentorbkb

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🏅It’s the two-year anniversary of Team USA’s @chefstefani and @bradley.waddle earning Gold at the Bocuse d’Or Americas in New Orleans — a milestone moment that reflected their talent, discipline, and the dedication of everyone who supports Team USA.

🌎Did you know there are four continental selections for the Bocuse d’Or? Europe, Asia, Africa, and the Americas. For the Americas competition, countries from North, Central and South America compete with only the top five advancing to the Grand Finale in Lyon in January 2027.

📣 On July 26, we return to New Orleans for the Bocuse d’Or Americas Selection, where Team USA 2027 will take the stage! Stay tuned for tickets and details on how to watch live. Go #TeamUSA2027 🇺🇸 by @mentorbkb

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a month ago

🎉Happy birthday to one of our founders, mentors, and champions of the culinary community, Jérôme Bocuse! We’re so grateful for all he does to support Ment’or and the next generation of chefs. ❤️ Join us in wishing him a fantastic birthday and another year filled with joy and success! 🥂

#jeromebocuse by @mentorbkb

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