Applications Available for the Third Annual ment'or Grant Program

From www.prnewswire.com, by ment'or BKB
Young chefs may now submit applications to receive a grant that will allow them to expand their training and skills
2015-16 ment'or grant recipient Daniel Mocca-Field at Manresa Restaurant, CA. (Shown center back row) (PRNewsFoto/ment'or BKB)

Young chefs may now submit applications to receive a grant that will allow them to expand their training and skills

NEW YORK, July 25, 2016 /PRNewswire-USNewswire/ -- The ment'or BKB Foundation is now accepting grant applications for the third annual ment'or Program for Continuing Education.

Chefs with at least three years of full time work experience are encouraged to apply. Ment'or's program awards one to two month grants in the U.S. or internationally that cover housing, transportation, salary and basic living expenses.

Ment'or board member, Chef Gavin Kaysen states, "A program like this is integral in helping young chefs get to the next level in terms of skills set and techniques. Having the opportunity to gain knowledge in a different kitchen without worrying about expenses is an unbelievable opportunity."

Atera in New York City, Grace in Chicago, Manresa in Los Gatos and Noma in Copenhagen, Denmark are just a few of the world-renowned restaurants who open their doors to the young culinary professionals.

Ment'or Executive Director, Young Yun describes the program as, "An unbelievable experience for the grant recipient but also a valuable teaching moment for the kitchens which they visit. It has been very rewarding to see the impact our grant program has on the trajectory of a young chef's career."

Applications are now available through Thursday, September 8, 2016. Additional details about the ment'or Program for Continuing Education can be found on the ment'or website and on Facebook, Twitter, and Instagram.

About ment'or

The ment'or BKB Foundation is a nonprofit that aims to inspire excellence in young culinary professionals and preserve 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 forty renowned chefs. Educational grants and internships are offered to culinary professionals through the Continuing Education Program. The Young Chef and Commis Competition series offer yet another opportunity for them to further their careers. Ment'or is also responsible for recruiting, training, and financially supporting the promising young American talents who represent Team USA in the prestigious biennial Bocuse d'Or competition, held in Lyon, France.

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SOURCE ment’or BKB