The Culinary Vegetable Institute at The Chef's Garden was honored to host a once in a lifetime dinner in support of the ment'or program for Culinary Excellence's Bocuse d'Or USA Foundation. On July 9th, the CVI was the center of the culinary universe when a group of the nation's most celebrated and respected chefs convened to support Team USA in their quest for Bocuse gold.

The chefs prepared a once-in-a-lifetime dinner in support of the ment'or BKB Program for Culinary Excellence and the team that will represent the United States at the prestigious Bocuse d'Or cooking competition in Lyon France in 2017. The Bocuse d'Or is considered the "Culinary Olympics" of the food and beverage industry and is one of the most demanding and celebrated cooking competitions in the world.

The dinner was led by Team USA Chef Mathew Peters and his commis Chef Harrison Turone, both from Thomas Keller's Per Se restaurant in New York City. The eight course dinner, kicked off with a cocktail reception hosted by Charlotte Voisey from William Grant & Sons, featured sumptuous dishes including amberjack and yuzu with smoked tangerine and chicharron from Chef Timothy Hollingsworth of Otium in Los Angeles. Executive Chef Brad Kilgore of Alter in Miami served a dish of fois gras and rabbit leg terrine with courgettes and dill gelato. Chef Philip Tessier formerly of The French Laundry in Yountville California offered a lemon verbena gazpacho with fried green tomatoes.

Chef Tessier, head coach of Team USA 2017, represented the United States at the Bocuse d'Or in 2015. The United States had competed in every Bocuse d'Or since 1987 and had never placed higher than sixth. In 2015 Chef Tessier brought home the Silver. Chef Tessier said, "There is so much to learn as a chef by training for Bocuse that far exceeds what the public sees during the competition. The enrichment afforded to young chefs in our nation who train diligently for a competition of this magnitude are invaluable. I can think of few opportunities that provide more in terms of career enrichment and skill development."

Also cooking at the fundraiser were chefs Emma Bengtsson of Aquavit, Megan Ketover of Hilton Cincinnati Orchids, former Bocuse d'Or USA candidate Richard Rosendale, Robert Sulatycky of Taste Restaurant Group, and Jamie Simpson from The Culinary Vegetable Institute at The Chef's Garden.

Steelite International was one of the generous sponsors of the dinner. Additional sponsors also included Pure Bred Lamb, Certified Angus Beef, Vitamix, San Pellegrino, Eat'n Park, McCormick and Three Sister's Eggs.


John Miles, President of Steelite, summarized the critical importance of sponsorship stating, "I can think of no better group to support than Team USA because these chefs represent the very best aspect of what it means to be a chef cooking in America."

All proceeds from the dinner, which included a silent auction that raised over $35,000, will go toward the ment'or BKB Foundation's mission to raise funds for Team USA's training, inspire young professionals and preserve the traditions and quality of classic cuisine in America. The Chef's Garden was honored to host such an extraordinary event at its Culinary Vegetable Institute, an establishment that has evolved into one of the most innovative centers for agricultural and culinary learning in the nation. At the end of a remarkable evening, Farmer Lee Jones expressed his gratitude to the chefs and guests who convened at the farm from around the nation to support Team USA in their quest for Bocuse gold. "The ment'or BKB foundation includes so many chefs who have supported our small family farm through the years and we're honored to be a small part of the huge effort to lift Team USA to gold in 2017."

Read more about the event here.  And visit The Culinary Vegetable Institute's Facebook page for images and video of the amazing night!