The Ment'or BKB Foundation

The Ment'or BKB Foundation Recruiting and training Team USA for the Bocuse d'Or.

Founded by Thomas Keller, Daniel Boulud, and Jérôme Bocuse, Ment’or is a nonprofit dedicated to supporting the professional development of culinary talent and inspiring excellence in the culinary arts.

When you train for the Bocuse d'Or, teamwork is one of the most important elements. Lots of hard work, but hopefully lot...
09/21/2026

When you train for the Bocuse d'Or, teamwork is one of the most important elements. Lots of hard work, but hopefully lots of laughs too.

Fortunately, we have a team that appreciates both —
and each other.



📸: Nicolas Reynaud Ken Goodman

Behind the Recipe: An inside look at Team USA’s platter at the 2026 Bocuse d’Or Americas Selection in New Orleans. 🍽️The...
09/14/2026

Behind the Recipe: An inside look at Team USA’s platter at the 2026 Bocuse d’Or Americas Selection in New Orleans. 🍽️

The Americas competition required a platter theme centered around halibut, shrimp and tomato, corn as a national tribute, and a reimagined Sauce Choron. For Team USA, it was all about how each ingredient could be interpreted through an American lens, and how they could push those ingredients somewhere new.

That thinking led them down some unexpected paths. For the Sauce Choron, the team explored spices native to the United States, ultimately pairing sumac and rose hip with tomato. They even considered whether they could push the concept far enough to remove tomato altogether, with rose hip offering a similar sweet-sour and savory profile (ultimately they did include tomato). The shrimp and tomato “pie” drew inspiration from summer tomato pies and New Orleans traditions, while the halibut brought together East Coast native Vincenzo Loseto love of seafood with the wild fennel and citrus of California.

According to Chef Vincenzo, one of the most challenging and rewarding components was the sweet corn crisp. The team transformed sweet corn into an unmistakably American snack — popcorn — spending months figuring out the tooling and technique needed to create its unique shape. What some thought couldn’t be done became one of the platter’s most playful, refined details.

For Team USA, the challenge isn’t about simply meeting the requirements. It’s about making every ingredient tell a story — about America, and about who they are as chefs.

Keep following for more on Team USA 2027’s 🇺🇸 Ment’or

🎙️Want to learn more about what goes on behind the scenes at a Bocuse d’Or Competition? Take a listen to Team USA Head C...
09/10/2026

🎙️Want to learn more about what goes on behind the scenes at a Bocuse d’Or Competition?

Take a listen to Team USA Head Chef Vincenzo Loseto’s conversation with Andy Harris on SoCal Restaurant Show for an inside look at the Bocuse d’Or Americas Selection in New Orleans. Chef Vinny talks about the months of training, the thinking behind the platter and plate ingredients, the role of the judges, and how he and the team navigated not one, but two very unexpected challenges that arose during prep hour.

It’s a fun, candid conversation that gives a glimpse into the teamwork, pressure, and problem-solving that goes into competing at the Bocuse d’Or.

Link in profile ⬆️

“Through this meaningful and deeply ingrained culture, Chef Pascal and the team at Astrance required me to re-evaluate m...
09/09/2026

“Through this meaningful and deeply ingrained culture, Chef Pascal and the team at Astrance required me to re-evaluate my own standards and inspired me to seek increasingly difficult but more rewarding levels of ex*****on. That ethos and the level of expectation made each cook believe in their potential for growth” ~ Grant recipient Michael Park reflects on his stage at Astrance 🍽️

During his stage, Michael moved from garde manger to the hot line working fish garnish, witnessing firsthand the commitment to excellence. This extended to every detail, from keeping herbs “alive” until the final moment before service to a rigorous, zero-waste philosophy. Michael learned that true respect for ingredients meant utilizing everything, illustrated when a colleague painstakingly processed months of discarded citrus scraps into a complex, delicious condiment.

Through his time there, Michael gained a deeper understanding of the fundamentals that were universally embraced at Astrance: waste nothing, cook with the seasons, and work for the joy of the guest.

Thank you to Chef Pascal Barbot and the entire team at Astrance for welcoming one of our grant recipients! If you are interested in getting involved with or sponsoring our grant program, stay tuned for details on our upcoming Grant Gala on November 11✨

R&D for winter vegetable brochette with galangal

Saucing the tart legume

Preparing Ssam

Steamed bass

More R&D lessons

Tsukemono for fish garnish

Plating lamb

Hanging wild game

Labor Day is a time to celebrate the hard work and dedication behind every craft, and the people who make it possible. A...
09/07/2026

Labor Day is a time to celebrate the hard work and dedication behind every craft, and the people who make it possible. Always proud to stand behind our country, and especially Team USA as they prepare for the Bocuse d’Or in Lyon this January!

Happy Labor Day from Ment’or 🇺🇸 We hope you’re enjoying the long weekend!

A heartfelt thank you to all of our incredible sponsors and supporters who joined us for the Bocuse d’Or Americas!We are...
08/17/2026

A heartfelt thank you to all of our incredible sponsors and supporters who joined us for the Bocuse d’Or Americas!

We are deeply grateful for your generosity, partnership, and unwavering support. Thank you for believing in our team, sharing this journey with us, and supporting what comes next.

We are so honored to have you by our side as we continue our Road to Lyon.


AQUA BEST | Seafood Purveyor Ecolab Paris Gourmet Of NY Snake River Farms Steelite International USA The Chef’s Garden Lavazza USA

A closer look at the menu that earned Team USA Gold at the Bocuse d'Or Americas Selection.👏For the platter theme:Shrimp ...
07/30/2026

A closer look at the menu that earned Team USA Gold at the Bocuse d'Or Americas Selection.👏

For the platter theme:
Shrimp & Tomato “Pie,” Pickled Green Tomato, and Coriander Blossom | Roasted Halibut with Fennel Sausage | Sweet Corn Crisp with Pickled Kohlrabi, Finger Lime, Serrano Kosho | Sauce Choron, garnished with Tomato, Caper, Yellow Squash, and Summer Herbs

For the plate theme:
Glazed Beef Roast with Spiced Garlic Sausage, Chive Blossoms | Brisket with Pickled Cherry, Mustard, and Flowering Onion | Sweet Potato Gnocchi with Parmesan Cream | Sweet Potato Ring with Sour Cherry Jus, Espresso Froth | Beef Cap Roulade with Coffee Sausage and Mustard Blossom.

Every component was the result of months of practice, precision, and craftsmanship — and it all paid off with Gold! 🥇

Fantastic work Vincenzo Loseto Tyler Higson Mathew D Peters Robert Sulatycky

📸: Meg Smith
📸 platter at competition: Nicolas Reynaud

07/30/2026

At the 'World Cup of cuisine,' Team USA wins big and New Orleans culinary scene shines bit.ly/4fVF62b

While still not as well known in the U.S., Bocuse d’Or and Pastry World Cup are followed obsessively by chefs and culinary aficionados around the globe.

07/26/2026

🥇TEAM USA WINS GOLD!!🥇

Team USA has won GOLD at the Americas Selection and secured a place at the Bocuse d’Or Grand Finale in Lyon, France, in January 2027!

We couldn’t be more proud of Head Chef , Commis , Coach , Chef the entire Team USA support team💪. Months of dedication, discipline, and hard work led to a remarkable performance and a well-earned spot on the podium.

Thank you to the unwavering support of our leaders , our Culinary Council, partners, and the entire Ment’or team. This achievement reflects the strength of an incredible community that stands behind Team USA! 🇺🇸

Next up: Lyon!! 🔥

In the vibrant city of New Orleans and here to cheer on Team USA at the Bocuse d'Or Americas! 🇺🇸A huge thank you to Chef...
07/25/2026

In the vibrant city of New Orleans and here to cheer on Team USA at the Bocuse d'Or Americas! 🇺🇸

A huge thank you to Chef Chef Emeril J. Lagasse III and the entire team at Meril for the delicious food and warm hospitality. ✨ Even better was spending the evening with friends, chefs, past Team USA members, and supporters who traveled from all around the country to be here. Nights like these are a great reminder of what an incredible community stands behind this team.

Sunday, we cheer on Head Chef Vincenzo Loseto, Commis Higson Culinary, and Coach Mathew D Peters, and the entire support team. We’re behind you every step of the way, Team USA! 🙌🇺🇸

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