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2015 YOUNG CHEF COMPETITON SERIES FAQS 1) I'm A 2015 YOUNG CHEF COMPETITON SERIES FAQS 1) I’m a chef interesteD in applying. What Does the application process entail? All chefs ages 22-27 who are currently eligible to work in the United States, and have at least 3 years of work experience, are invited to apply for the 2015 Young Chef Competition Series on the ment’or website. Applicants are asked to submit their resume, any awards and distinctions they have received, 4-5 photographs of recent culinary work, two letters of recommendation from their current employer, and an essay describing why they would like to participate in the Young Chef Competition series as well as what they would do with their award in the event of a win. 2) Why are the prizes Different from last year? Taking into consideration the various initiatives our organization produces throughout the year, we must ensure that we are maximizing our resources in order to impact the greatest number of culinary professionals. We are excited to be able to produce our Competition Series, and offer the opportunity for young chefs to experience working in some of America’s finest kitchens. 3) Who will be juDging the competitors? Ment’or is honored to have a Culinary Council comprised of some of the nation’s most well-respected chefs. Several of them will sit on the judging panel, which may be different in each city. 4) How is the competition location DeciDeD for each team? Determining factors include home base location, current and past work experience, and more. Our goal is to create a fair playing field, and to avoid giving a “home field advantage” to any single chef either by location or current/former employers. 5) What is the timeline for the competition series? June 1, 2015: Applications close June 15, 2015: Competitors notified August 27, 2015: Los Angeles competition September 17, 2015: Chicago competition September 26 2015: New York City competition October 8, 2015: Houston competition Note: competition dates subject to change based on host location availability 6) Where DiD the winning chefs from 2014 stage? Chefs from the 2014 competition series completed or are currently completing stagiaire opportunities at various restaurants including Benu (San Francisco), Coi (San Francisco), Hot & Hot Fish Club (Birmingham, AL), [ONE] (Chapel Hill, NC), Per Se (New York City), Saison (San Francisco), and The French Laundry (Yountville, CA). 7) I’m a chef applicant. ShoulD I be selecteD to participate, what shoulD I be prepareD to cook During the competition? Each team will receive the same protein for their dish. The protein is selected by ment’or, and competitors are notified of the protein six weeks in advance of their competition date. Each city will feature a different protein. 8) If I win, anD Don’t want to/am not able to stage, what else can I use the prize money for? It is up to the winner to determine how he/she would like to use the prize money. Ment’or does offer the option to secure stagiaire opportunities, but it is not required for winners to use their prize money in that way. 9) What are the criteria for selection a chef assistant for the competition? Candidates may select their own assistant. The requirement is that the assistant be between 18 and 24 years of age. 10) Can I apply for other programs within ment’or (such as the Program for Continuing Education) if I’m selected for the Young Chef Competition Series? Yes, Young Chef Competition applicants are able to apply for other programs developed by ment’or, including the Program for Continuing Education. .
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