The brainchild of culinary kingpins Jérôme Bocuse, Daniel Boulud, and Thomas Keller, the ment’or Young Chef Competition is giving four young chefs the chance to earn stagiaires at some of the country’s best restaurants when it comes to Johnson & Wales at 3 p.m. Saturday, November 8. Open to the public, the competition features competitors Kameron Burrack, executive sous chef at Lake Quivira Country Club in Kansas City, MO, Jackson Kalb, assistant culinary manager of Hillstone Restaurant Group in Miami, Melissa Nolan, prep cook/lead grill cook at Moxie Kitchen and Cocktails and Bistro Aix in Jacksonville, and Danny Sterling, saucier of Palm Beach’s Everglades Club.
While Bocuse will host the event, chefs Scott Conant, Michael Mina, Gerard Craft, Paul Qui and Dena Marino will judge.
The Miami competition is the third in the series of four taking place across the country. The first competition will be held at Emeril’s in New Orleans on October 19, the second at Bouchon Beverly Hills in Los Angeles on October 30, and the fourth at the International Culinary Center in New York City on November 15. A first and second place winner in each city will be awarded a stagiaire worth $15,000 and $10,000 respectively.
VIP ticket holders ($75) get in at 2 p.m. for a one-hour canapé and wine reception. All ticket holders ($50) are welcomed into the event at 3 p.m. Each competitor will have a personal kitchen at the school. While competitors are cooking, there will be wine seminars presented by Master Sommelier John Blazon, featuring fine wines from The Spire Collection. The event ends in a live awards ceremony.
Tickets also include dinner. Here’s the menu:
Sous Vide Short Ribs braised in red wine, pearl onions polenta, sautéed green beans
Sea Scallops with red bell pepper relish, potato lattice, and lemon air
Chicken Roulade with thyme, roasted cauliflower, brown butter puree, and picked onion100% of the proceeds from the ticket price will be donated to ment’or, which is “dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships and access to a Culinary Council of established mentors.”