United States national round

Introduction
2023 round
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Ment’or is a nonprofit foundation that aims to educate and inspire excellence in young culinary professionals and champions the diversity and creativity of the traditions and quality of cuisine in America. Ment’or is led by founders Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over sixty renowned chefs. Educational grants and internship opportunities are offered to culinary professionals through the Ment'or Continuing Education Grant Program, which has awarded over $1.7 million in grants since 2014 to young chefs all across the U.S. The Young Chef and Commis Competition series offer yet another opportunity for them to further their careers. Additionally, the organization established the Ment'or Giving Fund to help support those who are the backbone of the restaurant profession in times of crisis. Ment’or is also responsible for recruiting, training, and funding the promising young American chefs who represent Team USA in the prestigious biennial Bocuse d’Or competition, held in Lyon, France.

Stefani De Palma wins Team USA 2023 National Selection!

Date: September 5th, 2023
Place: The Culinary Institute of America’s Copia campus in Napa, California

Ment’or is proud to announce that Chef Stefani De Palma and Commis Bradley Waddle , will go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or.
The selection event was held this past weekend at The Culinary Institute of America’s Copia campus in Napa, California where three teams convened to cook for 5 hours and 30 minutes. The competition followed the Bocuse d’Or format, with the chef candidates creating two presentations, a “theme on a platter” with Snake River Farms American Kurobuta Bone - In Pork Rack, accompanied by a “starter” dish and two garnishes, as well as a “theme on a plate” incorporating a choice of summer squash from The Chef’s Garden and zucchini or sweet corn from Cooks Company Produce. They plated ten portions on servin g ware courtesy of Steelite.

The chefs were evaluated on the overall harmony of flavors in the dish, the presentation of the platter and plate, the techniques employed and overall kitchen skills. The team to place second was Chef Vincenzo Loseto and Commis Gavin Kennedy, coached by Chef Philip Tessier and Chef Angus McIntosh and Commis Alex Armer, coached by Chef Corey Siegel placed third.

Jury members included Chefs Paul Bartolotta, Junior Borges, Josiah Citrin, Olivier Dubreuil, Timothy Hollingsworth, Michelle Karr - Ueoka, Matthew Kirkley, Alexander Lee, Roland Passot and Richard Rosendale . In addition to the chef jury panel, a leadership team is made up of Chefs Daniel Boulud and Thomas Keller, co - founders of Ment’or, Gavin Kaysen, Team USA President, Mathew Peters, 2017 Gold medal Bocuse d’Or Head Chef, Robert Sulatycky, Team USA Head Coach, Jeffery Hayashi, Team USA 2023 Head Chef and Sebastian Gibrand, Culinary Director of Team USA 2025.
Chef De Palma and Commis Waddle will now begin training for the Bocuse d’Or Americas Selection qualifying round, which is set to take place in 2024.
Ment’or and their Culinary Council of chefs will continue to support Team USA during the next stage in their Road to Lyon.

Chef De Palma says, “It is an honor to represent Team USA at the Bocuse d’Or in 2025. An incredible amount of planning and practice took place over the last two months in preparation for today’s competition and I am so proud of what Commis Waddle and I have accomplished. We are especially grateful to Ment’or, our coach, Chef Devin Knell, and Chef David Breeden for their support throughout our training and look forward to what we will achieve over the next year and a half!” "All the competing chefs showed a hyper-focused drive this year, and they displayed incredible skill.
Chef De Palma and Commis Waddle emerged with a unique approach, remarkable plating, and a taste profile that impressed the judges," said Team USA President, Chef Gavin Kaysen. "" This newly named Team USA is honored to represent the United States at the world's most challenging and prestigious cooking competition, the Bocuse d'Or. Their journey begins with a strong support system from Ment'or to help them gain the expertise, insight, and momentum to once again stand on the podium."" Ment’or Chairman, Chef Daniel Boulud says, “Our biennial culinary competition has come to a close and I congratulate all the candidates that have shown their talent, energy, passion and dedication towards culinary excellence. I am thrilled that Chef De Palma and Commis Waddle will be representing the Bocuse d’Or Team USA. Everyone at Ment ’or look s forward to supporting them on their journey as they dedicate their time to work ing hard preparing for the Bocuse d’Or Americas Selection and hopefully continue on to a podium goal in Lyon, January 2025 .”

"We witnessed the extraordinary talent of American young chefs during this competition. The winners of the National Selection begin Team USA's road to Lyon, where they will compete at one of the most esteemed international culinary gatherings," said Chef Thomas Keller, Ment'or co-founder and President. "We promised Chef Paul Bocuse to realize his dream of the United States placing on the podium at the Bocuse d'Or and continue that promise with Mentor's commitment to mentoring new generations. Special thanks to all who have supported this cause, including the judges and sponsors."

Credits: Robert Lerma

Would you like more information about this team? Please contact [email protected].

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