Ryan Peters ’14, Culinary Arts alumnus, is one of only 16 finalists selected from across the United States to compete in the 2015 Ment’or Young Chef Competition.
Sponsored by Ment’or, a nonprofit organization which promotes culinary excellence in young professionals, the Young Chef Competition
is “designed to help find up-and-coming culinary leaders, identify
future ambassadors for the culinary arts, and showcase the skill level
and cuisine in America.” The young chefs will compete for a top prize of $10,000.
Currently employed at the Ocean
Reef Club in Key Largo, Florida as a Cook 1,
Peters completed an extensive application process to earn the honor of being selected for the competition.
In addition to being between the ages of 22–27 years old with at least three years of work
experience, candidates were required to submit their resumes, four to five
photos of their culinary work, two letters of recommendation from their current
employer, and an essay describing why they would like to compete and what they
plan to do with the award.
Peters, who is scheduled to compete in
Chicago on September 17, will be asked to prepare a dish based on a protein
which will be announced six weeks in advance. A panel of judges, renowned chefs
from the BKB Foundation’s Culinary Council, will evaluate dishes based on
overall taste, presentation, and kitchen organization.