Thomas
Keller, Daniel Boulud and Jérôme Bocuse Give Back
Three
renowned cooking legends, including Jerome Bocuse, Thomas Keller
and Daniel Boulud, are mentoring young chefs with their unique
organization called Ment'or
Organization. Bocuse d'Or, created by Paul Bocuse
in 1987, is the culinary equivalent to the Olympics. The world
championship held every other year in Lyon, France, calls upon
chefs to represent their countries by preparing elaborate presentations
that include one of meat and one fish dish that are beyond amazing.
"For me, I wanted to get involved in this mentoring opportunity
for chefs, because it is part of my heritage, part of my family
and a legacy that I hope endures from a personal perspective
and for chefs all around the world," Paul's son, Jérôme,
explains.
Behind
this competition lives Ment'or, a nonprofit organization also
created by Paul that fosters learning in young chefs across
the country. "My father always had an affinity for the
U.S., and he wanted to see the U.S. team gain more visibility
during the biennial competitions, he asked chefs Thomas Keller,
Daniel Boulud and myself to create what is now the Ment'or Foundation
in order to train and fund Team USA for the Bocuse d'Or,"
Jérôme says.
Star Chefs Jerome Bocuse, Thomas Keller & Daniel Boulud
Ment'or
offers one to two month grants for cost of living and salary
for young chefs to continue their education through an unpaid
internship in a leading kitchen. In addition to fostering growth
in these individuals, the foundation can identify rising talent
through the Young Chef Competitions, in hopes that one day they
will go on to represent the U.S. team in the Bocuse d'Or.
"It
is essential for young chefs to have the opportunity to experience
new kitchen environments," chef Daniel Boulud tells us.
"Working with other chefs and cuisines can give them the
chance to elevate their skills and talent by giving them different
perspectives that they can then incorporate into their own culinary
repertoire."
Although, chefs like Boulud and Keller must endure some of their
best cooks leaving for a month or two, the payoff is extraordinary.
"The opportunity to stage at another restaurant can be
trans-formative, both professionally and personally," Keller
explains. "It is our hope that they return with a greater
sense of awareness, which is one of our core values, the ethos
of our restaurants."
Boulud
adds, "It transforms them-they gain inspiration, confidence,
knowledge and respect from their team. I often see a different
level of cooking and a better understanding of the ingredients
that they bring into the kitchen. Or sometimes it is more subtle,
like a deeper belief in their capabilities and skills. I also
observe a difference in how they interact with new interns in
my kitchens, taking them under their wing and mentoring them
with a goal of really grooming them."
The
ability to mentor others is a key skill passed on from generation
to generation. In describing his mentor, Roger Vergé,
Boulud recounts, "He was really the first person to go
beyond forming my cooking skills; under him, I took my first
steps as a manager. He was the mentor who taught me how to mentor
other chefs!"
Master Chef Roger Verge
According
to Keller, "It is my belief that the best chefs are the
ones who came before us: the innovators and influencers who
inspired a generation of chefs and whose experience and expertise
paved the way for the most refined and advanced culinary era
in history." Visit: Ment'or
Foundation.
By Bonnie Carroll
About Bonnie Carroll
Bonnie Carroll has been a food/travel/lifestyle writer since
1983. She is the founder & publisher of Bonnie Carroll's
Life Bites News - www.lifebitesnews.com,
does travel and food reporting on KZSB1290 radio, and contributes
to a variety of national and international travel/lifestyle
publications. Her first children's book C.C. Charles was published
in 2002 and she is currently working on a second book. Contact
her at Contact her at writebc@aol.com.