Whether it’s the influence of their grandparent or an experience while working in a kitchen, aspiring chefs learn and improve in their abilities with the help of a mentor. The ment’or BKB Foundation exists to develop the skills of talented individuals, preparing them for a career in the restaurant industry. One way they accomplish this is through their Young Chef and Commis Competitions. To qualify and compete is a serious undertaking. However, the rewards for coming out on top are what you should set your eyes on.
The first place team in the Young Chef competition may earn a cash prize of $1,500; their Commis (a.k.a. junior chef) may receive upwards of $500. Monetary awards are always appreciated, but if you can choose the alternative, that is where the real value lies. This team has the option to accept a unpaid internship (a.k.a stage) in Yountville, California and Lyon, France with Bocuse d’Or Team USA.
The Bocuse d’Or is held every other year in Lyon. Teams from around the world compete to be considered the best at what they do. The chef competition’s inaugural year was in 1987, but only last year did Team USA reach second place. They were also the first non-European team to win silver. Think about that for a moment. With coaches like Daniel Boulud, Thomas Keller and Jerome Bocuse around, you are being taught by some of the most prestigious names in their field. It is invaluable experience.
Applications for both the Young Chef and Commis competitions (Note: There are two separate competitions; one in a team format of young chef alongside a Commis, and one with a Commis only) are due on Tuesday, March 29. Eligibility requirements, awards and links to applications can be found by clicking here. Per Chef Daniel Boulud, “Every year, we see the talent and pool of young chefs grow. It is gratifying to note that our Young Chef participants have not only honed their skills and craftsmanship, but stay connected to our culinary network and pass on their knowledge to the next generation of upcoming chefs.” Those who have what it takes should definitely apply.
A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.