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Hot and Hot Chefs Bronze Medal Hot and Hot Chefs awarded Bronze Medal at The ment'or BKB Foundation Bocuse d'Or​ Young Chef Competition! 

Congrats to Chris Hastings’ Hot and Hot Fish Club Chefs: John Somerall and Lucas Webb, who earned the Bronze Medal at The ment'or BKB Foundation Bocuse d'Or​ Young Chef Competition! A FIRST for Alabama chefs!

The ment’or Young Chef & Commis Competitions were held at the University of Nevada, Las Vegas. Paris Dreibelbis and his assistant Zach Nelsen placed first for the Young Chef Competition, while Commis Ethan Hodge won the Commis competition.  Each of these winners from will choose from a cash prize or the unique opportunity to train alongside 2019 Bocuse d’Or Team USA.

Refections By John Somerall:
I first dined at the Hot and Hot Fish Club when I was 5-years-old and also began my relationship with Chef Chris Hastings at a very young age. Chef Hastings has been a great mentor to me both in the kitchen as well as in my life, throughout the many years I️ have known him. He has always pushed me and guided me to become a better chef. To be able to represent the excellence that “is” the Hot and Hot Fish Club, as well as the Hastings Brand, during the Ment’or BKB Young Chef Competition is an incredible honor. 

When enrolled in culinary school I was shown a documentary about the Bocuse D’Or and immediately knew I wanted to work towards that level of excellence. Getting to compete in the Ment’or Young Chef was a dream and being able to say I’m the first person from Alabama to come, much less bring home a medal, is so surreal. I hope to inspire other young chefs in the South to chase their dreams too the same way Chef Hastings has inspired myself as well many others.

ABOUT MENT'OR YOUNG CHEF & COMMIS COMPETITIONS:
The Foundation, established in 2008, is devoted to INSPIRING CULINARY EXCELLENCE in young professionals and preserving the traditions and quality of classic cuisine in America. In 2014, we launched the ment’or Young Chef Competition Series to recognize outstanding young cooks, who have the potential to one-day represent Bocuse d’Or Team USA.

A key mission for the Foundation is to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon, France.

The aim of the Foundation is to build a sustainable community of young American chefs that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young chefs more meaningful and successful by offering them educational grants, internships and access to a Culinary Council of established professionals.

The most promising young professionals have the opportunity to compete and represent the United States in the prestigious Bocuse d’Or competition held in Lyon, France every two years. In 2015, the Bocuse d'Or Team USA made culinary history by placing 2nd at the competition and bringing home the Bocuse d'Argent award.




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