Young Chef Competition Dinner

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 Jerôme Bocuse, Daniel Boulud, and Thomas Keller.

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 canape 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. 100% of the proceeds from the ticket price will benefit ment’or, and guests may purchase tickets online.

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

Competitors:
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 Cafe

For more information about the program visit: