Applications are now being accepted for the 2015-2016 ment’or Grant Program!

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The ment’or Grant Program is designed to provide opportunities for working culinary professionals who are looking to expand their training and skills. This unique opportunity helps place up-and-coming chefs among the ranks at Blue Ginger, minibar, Juni, Hot and Hot Fish Club, Mélisse, Qui, Saison and many more.

“This experience was hugely validating. I am grateful for the opportunity to step away from my day-to-day and see myself professionally in a different light. An important part of growing from a cook to a chef is having confidence in your own ability. After returning from my stages at Bar Tartine and Manresa, I was promoted to a junior chef position at Betony in NYC. I felt ready for that challenge largely because of my grant experience.”
Daniel Moccia-Field, 2014-2015 grant recipient

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Qualifications include:

At least 3 years of work experience, at a restaurant
At least 1 year with your current restaurant
Have valid US working credentials

Grantees have an exceptional opportunity to immerse themselves in a different setting and gain exposure to techniques and skills to help raise them to the next level.

Check out what last year’s grant recipients are up to through our hashtag #mentorgrants. If you, or someone you know, are interested in learning more, click HERE.

If you would like to support the Grant Program for Continuing Education, please click here – all contributions are greatly appreciated!

 

Maralyn D. Hill, M.Ed.,  The Epicurean Explorer

Executive Editor, LuxeBeatMag.com

Luxe Beat Magazine Digital Editions now online at http://luxebeatmag.com/magazine/

Freelance Lifestyle Journalist

Member: International Food Wine & Travel Writers Association (IFWTWA)

Member: Society of American Travel Writers (SATW)

Member: Society of Professional Journalists (SPJ)

ment’or – Inspiring Culinary Excellence

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