THE S.PELLEGRINO YOUNG CHEF ACADEMY PRESENTS THE WORLD JURY FOR THE GRAND FINAL OF THE S.PELLEGRINO YOUNG CHEF ACADEMY 2022-23 COMPETITION
The Competition will offer young chefs under the age of 30 a unique opportunity to enter the Academy and embark on an inspiring and educational journey. It’s time up June 30, 2022 to enter the Contest.
MILAN, June 17, 2022 /PRNewswire/ — The S.Pellegrino Young Chef Academy is proud to announce the “Seven Sages“, the jurors who will judge the Grand Final of S.Pellegrino Young Chef Academy Competition 2022-23taking place in Milano by September 2023.
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During the regional finals phase, 170 young chefs from around the world will compete in live cooking competitions in front of a local jury from participating countries in the fifteen different regions. After working closely with their respective mentors to perfect their recipes, the regional finalists will demonstrate their skills in preparing their signature dishes in front of the Seven Sages.
Believing that the passion, culture, innovation and ethics behind a dish will make the difference for a chef of tomorrow, the seven giants of world gastronomy will be entrusted with the great responsibility of pooling their intuition and knowledge to select and crown the final winner. The jury will honor brilliant talents capable of pushing the boundaries of gastronomy and inspiring the younger generation of chefs with their personal visions and opinions.
The international jury of this edition line-up international chefs is composed of:
1. Eneko Atxa, the Basque chef has 5 Michelin stars thanks to his restaurants Azurmendi and ENEKO. With his constant commitment to health, solidarity and sustainability, he has received numerous sustainability awards. Its cultural roots, the link with the territory and its products, the traditional Basque recipes have been and remain the foundations of its creations. About mentoring, he says: “Our junior chefs start very young with us and learn with us, so educating them on old Basque recipes and traditions is crucial, as well as showing them how to use new tools that allow us to work better. My advice to young talents is to working hard, with a lot of enthusiasm, perseverance, loving the territory and understanding that the food will speak about the chef, who is, his territory and his culture.”
2. Ricardo Camanini, he is one of the chefs who best understands how to express the new Italian cuisine with technique, elegance, essence and vision. Michelin star since 2014, barely 8 months after the opening of its Lido 84 in Gardone Riviera, has a solid culinary base resulting from the teachings of Gualtiero Marchesithen refined with Raimond Blanc at the Manoir aux Quat Saison, 2 Michelin stars, and by the pair of Alain Ducasse and Jean Louis at The Grand Cascade at Paris. To young leaders, he says, “Creativity is nothing more than the sum of a lot of information that we have received over a lifetime and that we have been able to interpret. Pirandello once said that creativity is like a slice of bread: solid food on which you can spread jam. So, let’s remember that creativity and certain results are the culmination of a long journey as an artisan, based on time, constancy and perseverance.”
3. Helene Darroze, as a fourth-generation chef, cooking will always be in Hélène Darroze’s blood. Today, she runs a three-star Michelin restaurant in The Connaught hotel at Londontwo Michelin stars for “Marsan” in Paris and a Michelin star in Provence for “Hélène Darroze at Villa La Coste” in France. In addition to being recognized by Michelin, she received the Veuve Clicquot award for best female chef 2015 among the 50 best restaurants in the world. Finally, she has been a judge on the hit TV series “Top Chef” since 2015. Her creative flair brings self-expression that uses emotion as a starting point and is bound by the common thread of authenticity, resulting in dishes and complete menus. of instinct and emotion, while remaining faithful and sensitive to the absolute quality of their basic ingredients. “Believe in you, believe in your dreams, live your passion, the sky is the limit“
4. Vicky Lau, she forged an unconventional path to fine dining after giving up her career in advertising and channeling her creative ambitions into professional cooking. She began her career with an apprenticeship at Cépage before going freelance and opening the TATE dining room in 2012. Last year, she made history by becoming the first female chef in Asia receive two Michelin stars for her hong kong Hong Kong Macau 2021 Michelin Guide restaurant. To young talent, she says, “As a chef, it is important to prepare beautiful and delicious dishes, but we also seek more meaning in life. Success does not only depend on you, but also on the positive impact you can have on the society. This is what we should all aspire to.”
5. Pia Leon, be on top Latin America Listed as one of the top 50 restaurants for three consecutive years and voted one of the world’s top ten restaurants for five consecutive years. She co-owns Central with her husband Virgilio Martínez and ran the kitchen there for a decade, before deciding to go her own way with Kjolle. The restaurant is named after a native flowering tree that grows at extreme altitudes. He was ranked 21st on the list of Latin America 50 Best Restaurants in 2019 and received the award for Best New Entry. To young minds she says: “It can be difficult sometimes, but if you have the will and know what you want, things happen in their time and at the right time. The most important thing for me is the people around you and who accompany you in your life. missions and goals.”
6. Julien Royer, he is the chef-owner of Odette, a three-star Michelin modern French restaurant at the National Gallery Singapore. Established in collaboration with The Lo & Behold Group, Odette offers an ever-changing menu guided by Royer’s longstanding respect for seasonality, terroir and artisanal products from small producers around the world. The name Odette is a tribute to Royer’s grandmother, who was one of his greatest influences in life and in the kitchen. To young talents he says, “The people you meet along the way are essential to your growth. Never stop learning from your peers, partners, suppliers, collaborators and other creators. It is important to constantly expand your view of the world and to open to other perspectives. Creating an experience is a collective effort, and a great chef is only as great as the team that supports and believes in him, working together in harmony to create incredible experiences for our guests.”
seven. Nancy Silverton, she is an American chef, baker and author, who received the Outstanding Chef Award from the James Beard Foundation in 2014 for her role in popularizing sourdough and artisan bread in United States. Silverton is co-owner of the Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. His advice to young talents is, “I recognized my vocation very early on. I still remember that day: I followed the recipe for a dish as simple as lentil bread or steamed vegetables and melted cheese, chef’s knife in hand, pages of my cookbook opened, and I thought, ‘This is what I want to do.’ Since then, my path has never changed. Becoming a chef is incredibly hard work. Only start this professional path if it is in your heart and soul.
The S.Pellegrino Young Chef Academy Competition will provide a unique opportunity for young chefs to participate in the S.Pellegrino Young Chef Academy. Within the inspiring community, they will connect with the most influential and renowned members of the foodie world and receive an empowering program of educational, mentorship and experiential opportunities. Young chefs under the age of 30 will have the chance to register for the S.Pellegrino Young Chef Academy 2022-23 competition at www.sanpellegrinoyoungchefacademy.com until June 30, 2022, by providing information about themselves and their profession and by submitting the recipe for a signature dish that expresses their personal vision, their unique know-how and their creativity. As in previous editions, applications will be assessed during the first selection phase by ALMA, the International School of Italian Culinary Arts. ALMA will establish a pre-selection of Young Chefs who will participate in one of the 15 Regional Finals that will take place around the world in the second half of 2022.
To learn more about the initiative, please visit: www.sanpellegrinoyoungchefacademy.com.
About thePellegrino and Acqua Panna
S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international brands of Sanpellegrino SpA, based in Milan, Italy. Distributed in more than 150 countries through branches and distributors on five continents, these products represent excellence in quality from their origins and perfectly interpret Italian style throughout the world as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino SpA is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian mineral water producer, it has always been committed to improving this essential good for the planet and works responsibly and passionately to ensure a secure future for this resource.
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