Commis Competition Leads to Stage with Team USA at French Laundry
Hyde Park, NY – A student at The Culinary Institute of America has won the in Las Vegas, NV, earning the opportunity
to stage with Team USA 2019 as it
prepares for the Bocuse d’Or in Lyon, France, the
most prestigious gastronomic competition in the world.
Ethan Hodge, a
senior in the college’s Bachelor’s
in Food Business Management program, took first place, impressing the
judges with his King Ōra Salmon Pavé, Green Leek Purée, Truffled Potatoes with Fines Herbes, Braised Fennel “Wing,”
and Carrot and Mussel Emulsion with Smoked Salmon Roe.
“On behalf of the jury members and Ment’or,
we congratulate the 2017 Commis competition winner,
Chef Ethan Hodge,” said Chef Thomas Keller, president of Ment’or and a CIA Trustee. “This year’s competition featured a group of extremely
talented young cooks, and Chef Hodge showed great determination, skill, and
perseverance in pursuing this goal. His future is bright and we welcome him to Team
USA as we prepare for the 2019 Bocuse d’Or.”
“It’s all very exciting. I get to stage for four weeks at The French Laundry,” said Ethan, 21. “The real
victory for me is not just winning gold, but being able to join this family of
great chefs and be a part of something bigger. To gain their respect, and to
have this opportunity at such a young age, means a lot to me. And I couldn’t
have done it without my chef mentors at the CIA.”
The college was well-represented at the competition. Four CIA
students were among the six commis candidates
selected by Ment’or, a nonprofit organization devoted
to inspiring culinary excellence in young professionals. Joining Ethan were
sophomores Sharon Hwang, Carson
Moreland, and Madison Paras.
“We are tremendously proud of Ethan for his victory at the Ment’or Commis Competition,” said
CIA President Dr. Tim Ryan. “It’s yet another testament to the talent of CIA
students, and the leadership of our chef-instructors. Staging at The French Laundry is an invaluable experience Ethan
will carry with him the rest of his life.”
The competition is modeled after the Bocuse d’Or, with each team featuring a selected protein—in this case salmon—and
presenting the dish to a panel of chef jury members. Candidates were evaluated
on excellence in overall taste, presentation, and kitchen organization.
Judges included CIA graduate Philip Tessier,
who in 2015 led the American team to its first-ever medal, a silver, at the Bocuse d’Or. Chef Tessier was also
head coach for Team USA’s historic gold-medal victory at the most recent Bocuse d’Or earlier this year. He is deeply involved in Ment’or, working alongside Chef Keller, famed chef Daniel Boulud, and fellow CIA graduate Jerome Bocuse to help prepare the best young talent in America for the privilege and honor of
representing the United States in France.
Photo Caption and Hi-Res Image:
CIA senior Ethan Hodge with renowned chef
Daniel Boulud (right) and Ment’or Executive Director Young Yun after winning the 2017 Ment’or Commis competition. (Photo credit: Bryan Steffy/Ment’or)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
Jeff.Levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in
management, culinary arts, culinary science, and applied food studies, and
associate degrees in either culinary arts or baking and pastry arts. The
college also offers executive education through its Food Business School along
with certificate programs and courses for professionals and enthusiasts. Its
conferences, leadership initiatives, and consulting services have made the CIA
the think tank of the food industry and its worldwide network of nearly 50,000
alumni includes innovators in every area of the food business. The CIA has
locations in New York, California, Texas, and Singapore.
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