Clik here to view.
Philip Tessier: Oyster Soup Recipe
Philip Tessier’s Oyster Soup Recipe Serves 4 Mise En Place: 1 cup leeks, sliced thin and washed 2 cups russet potato (small), peeled and sliced ¼” thick 2 tbsp butter 1 each garlic cloves, sliced thin...
View ArticleClik here to view.
One Night Only: Meet The Bocuse d’Or Team USA 2015
Click here to buy tickets to this special event! ONE NIGHT ONLY: MEET THE 2015 BOCUSE D’OR TEAM USA AT THE “ROAD TO LYON” KICK-OFF PARTY On February 5, 2014 the Bocuse d’Or USA Foundation will host an...
View ArticleClik here to view.
Chef Spotlight: Barbara Lynch
April 2014 Regarded as one of Boston’s leading chefs and restaurateurs, Barbara Lynch fell in love with the classics and masters of cuisine at a very young age. She had her first cooking job when she...
View ArticleClik here to view.
Barbara Lynch: Prune-Stuffed Gnocchi with Foie Gras Sauce Recipe
Barbara Lynch’s Prune-Stuffed Gnocchi with Foie Gras Sauce Serves 6 FOR THE GNOCCHI 22 pitted prunes 1 cup Vin Santo or Madeira, plus more if needed 2–2¼ pounds medium to high-starch potatoes, such as...
View ArticleClik here to view.
Heritage Radio interview for The Bocuse d’Or Team USA
We are grateful for the coverage from Heritage Radio on the March 15, 2014 event held at The Culinary Vegetable Institute in Milan, Ohio. To check it out, click on the link below. By Emily Peterson...
View ArticleClik here to view.
AJC Article about Team USA’s Chef Philip Tessier
To read the entire article, click here Atlanta Journal>
View ArticleClik here to view.
The Bocuse d’Or USA Foundation unveils a new name:
The organization introduces a Grants Program, Young Chef Competitions, and continues to train and support our nation’s Bocuse d’Or Team ment’or BKB Foundation Board of Directors (L-R) and Executive...
View ArticleClik here to view.
Chef Spotlight: Trey Foshee
June 2014 “To make really good food, you have to be completely aware of what’s going on with the ingredients…it’s about combining them in ways that bring out the individual flavors yet allow them to...
View ArticleClik here to view.
Trey Foshee’s Fish Tacos
Fish Tacos with Yellowfin tuna, fried California avocado, corn nuts Serves 6 10 ounces of sushi grade tuna cut in logs ¼ cup of green cabbage, shaved very thin ½ cup of plain corn nuts, crushed 1/8...
View Articlement’or Young Chef Competition Press Release
THE MENT’OR BKB FOUNDATION OFFERS CHEFS A CHANCE TO WIN A STAGE WORTH $15,000 DURING THE INAUGURAL YOUNG CHEF COMPETITION SERIES Aspiring young chefs are invited to apply to compete in four public...
View Article
