ACF young chefs take charge at ment’or

Mark Garcia (left) and Kathryn Eurich (right). Photo courtesy of ment'or BKB.
Mark Garcia (left) and Kathryn Eurich (right).

 Mark Garcia from Winnisook Club, Big Indian, New York,  and commis Kathryn Eurich, ACF’s 2015 Student Chef of the Year, won first place at the Chicago edition of the ment’or BKB Foundation Young Chef Competition held at BOKA, Chicago. First-place prize was $10,000 and an opportunity to stagier at a restaurant of his choice.

The competing chefs were scored on excellence in overall taste (50 points), presentation (30 points) and kitchen organization (20 points).  Competitors had 2 hours 35 minutes to cook, followed by 3 minutes to plate their dishes.

Garcia’s winning dish was Mexican inspired Wagyu beef: seared ribeye, braised short rib tostada, black bean puree, petite mushroom tamale, glazed vegetables, avocado-dill crema with a mushroom bordelaise.

Gerard Craft from Niche, Graham Elliot of Graham Elliot Bistro, Richard Rosendale, CMC, of Rosendale Collective, Giuseppe Tentori of GT Fish & Oyster, Rick Tramonto from Tramonto Cuisine and Lee Wolen of Boka were on hand to judge the competitors’ final results.

Siegel's dish for judges
Siegel’s dish for judges

Corey Siegel, CEC, of ACF Culinary Team USA, and commis Kyle Muller won second place in the New York ment’or competition hosted at Lincoln Ristorante. Second place includes $5,000 and an opportunity to stagier at the restaurant of his choice anywhere in the world. Siegel’s winning dish was mustard glazed Rohan duck breast, foie “pot pie” fritter, duck skin and potato crumble, sweet corn, chanterelle mushrooms, celery root puree, Brussels sprouts and cognac jus.
Competition judges were: Jonathan Benno of Lincoln Ristorante, Scott Conant of SCM Hospitality, Shaun Hergatt from Juni, Eli Kaimeh of Per Se, Barbara Lynch from Menton, Mass., Adam Nadel of Lincoln Ristorante and Bill Telepan of Telepan.

Photos courtesy of ment’Or BKB’s social media.