Baker College student to compete in national young chef competition

When Jonathan Mosier, of Capac, answered the phone on Wednesday, Sept. 17, he was surprised to hear world-renowned French Master Chef and Restaurateur Daniel Boulud. After all, Boulud operates 13 restaurants, including seven in New York City and six in other U.S. and international locations.

The call was to personally invite the student at Baker College of Port Huron’s Culinary Institute of Michigan to compete against three chefs in the ment’or BKB Young Chef Competition on Saturday, Nov. 15 in New York City. Mosier accepted.

The first-place prize is a $15,000 award in the form of a three-month stagiaire, i.e. an unpaid position working in another chef’s kitchen, at a renowned U.S. restaurant. The second-place winner receives a $10,000 award in the form of a two-month stagiaire.

The rigorous two-hour cooking contest will take place in the Culinary Theatre at New York City’s International Culinary Center. Mosier will be assisted by fellow CIM Port Huron student Sarah Rumpz, of Port Huron. She competed against classmates for the honor of helping Mosier prepare eight portions of a signature dish using a pre-selected protein: a whole lamb saddle, which is two loins with the hip. The ment’or BKB Foundation is providing flight and hotel accommodations for Mosier and Rumoz.

A panel of prominent chefs from the ment’or BKB Foundation Culinary Council, including culinary luminaries Boulud, Jérôme Bocuse and Thomas Keller, will judge the competitors on overall taste, presentation and kitchen organization.

Regardless of educational or professional background, chefs aged 22 to 27 were eligible to apply. Only 16 chefs survived a comprehensive elimination process to participate in one of four ment’or BKB Young Chef Competition events across the nation. The series is designed to recognize talented, younger generation chefs.

Mosier’s New York City competition is the last event in the series. The first was Oct. 19 in New Orleans followed by cook-offs in Los Angeles and Miami.

“To be among a few select chefs from a nationwide pool of talented young professionals is an incredible achievement for Jonathan,” said Thomas Recinella, CEC, ACE, AAC, CIM Port Huron program director and COURSES Restaurant executive chef. “He represents the best that Baker College has to offer to the industry and, although it will be an intense experience, I am confident in his abilities.”

Recinella is coaching Mosier, and Paula Recinella, CIM Port Huron instructor of culinary arts and food and beverage management and COURSES manager, is assisting with recipe presentation materials for the judges and logistics. Contestants supply many of the ingredients they will use and much of their cooking equipment.

“To cook for such illustrious culinarians is an opportunity that is a dream of all chefs,” said Mosier. “I will be establishing myself as well as the CIM Port Huron on the national stage. This is the chance of a lifetime, and I thank Chef Tom for having faith in me and for being an incredible role model and instructor.

“Training for this competition is crucial. Time, patience, dedication and focus are demanded for every practice. My assistant and I work around our class schedules and stay after school for hours with instructors who critique every component of this dish.”

Mosier has always envisioned a career in the kitchen and began his culinary education in high school. He expects to complete an associate degree in culinary arts at the CIM Port Huron in December. When he is not in class or training for the upcoming competition, he works part time for the Country Smoke House in Capac.

The ment’or BKB Foundation is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of classic cuisine in America. In addition to providing continuing education, educational grants, internships and sponsoring the Young Chef competitions, the Foundation also sponsors promising young American chefs who compete in the prestigious Bocuse d’Or competition, held in France, every two years. To learn more about the ment’or BKB Foundation and the Young Chef Competition series, visit mentorbkb.org.

For more information about the Baker College of Port Huron culinary arts program, contact Dan Kenny in the admissions office at daniel.kenny@baker.edu, 810.985.7000 or 888.262.2442 or visit www.culinaryinstitutemi.com.

The largest private college in Michigan, Baker College is a not-for-profit higher education institution accredited by the Higher Learning Commission. It serves more than 28,000 students on multiple campuses and online. Baker grants certificates and associate, bachelor’s, master’s and doctoral degrees in more than 150 programs across diverse academic fields, including business, health sciences, engineering, information technology, education and human services. An impressive 97 percent of available graduates are employed. Every Baker graduate receives Lifetime Employment Assistance—free and forever. Baker is a pioneer in online education and offers students the option of completing a degree 100 percent online, without ever visiting a campus. For information, visit www.baker.edu or follow Baker College on Twitter, @bakercollege, or on Facebook, www.facebook.com/bakercollege.