Phase One of the S. Pellegrino Young Chef 2016 competition is live. As of the 1st of January until the 31st of March all young chefs across the globe will have the opportunity to submit their applications together with their signature dish via www.finedininglovers.com. Fingers crossed we’ll have another successful year this year, as last year’s winner was our own, Mark Moriarty.
WORLDWIDE SEARCH BEGINS FOR S.PELLEGRINO YOUNG CHEF 2016
Following the resounding success of its first year, S.Pellegrino announces
its new search for the best Young Chef, the successor to the 2015 winner, Ireland’s Mark Moriarty
23rd November, 2015 – Following a majorly successful first year with more than 3,000 applications submitted, S.Pellegrino—an ambassador of Italian taste and fine dining around the globe—is proud to launch S.Pellegrino Young Chef 2016, the global scouting project to find the best young chef in the world.
In 2015, Ireland’s Mark Moriarty made history as the inaugural winner of the competition, wowing the judges with his Celeriac Baked in Barley and Fermented Hay and Cured and Smoked Celeriac with Toasted Hay Tea.
The unique initiative, dividing the world into 20 areas and involving around 100 top chefs as jurors across the globe, 20 young chef finalists, 20 chef mentors and a stellar chefs jury, reflects S.Pellegrino’s commitment to supporting emerging talents. Applications will start on 1st Jan 2916 onwww.finedininglovers.com.
Irish chef Mark Moriarty, winner of the 2015 edition, commented on his positive experience: “I was delighted and honoured to be named S.Pellegrino Young Chef 2015. The journey was an unforgettable and one-off experience that I will never forget. I met so many fantastic chefs along the way and the title has made an incredible difference to my career as a whole”.
S.Pellegrino Young Chef 2016 will feature a renewed panel of judges, the Seven Sages, which will be responsible for selecting the most talented young chef of the world. The jury will be composed of some of the world’s most renowned culinary masters, such as David Higgs, Carlo Cracco, Gaggan Anand, Elena Arzak, Mauro Colagreco, Wylie Dufresne and Roberta Sudbrack.
S.Pellegrino Young Chef is a global competition has several different different phases.
Phase One - Online Application
From the 1st of January 2016 until March 31st , all young chefs across the globe will have the opportunity to submit their application together with their signature dish in English viawww.finedininglovers.com, the online magazine for food enthusiasts proudly endorsed by S.Pellegrino and Acqua Panna. Applying young chefs must be no older than 30 and are required to have at least one year of experience working in a restaurant as chefs, sous chefs or chefs de partie.
Phase Two – Selection of Regional Shortlist and Regional Winner…
All candidates will be divided into 20 regions* according to their geographic origin, and their submissions will be evaluated by ALMA, the world’s leading international educational and training centre for Italian Cuisine (www.alma.scuolacucina.it). Throughout the month of April, ALMA will select the first ten finalists for each region following five Golden Rules: ingredients, skills, genius, beauty, and message.
…and Regional Finals (Phase Three)
The selected ten finalists of the 20 geographical areas will then move on to the Local Finals, where live competitions will be held locally in each region from the May 1st to August 15th. During these events, the area finalists will have to cook their signature dishes for an exclusive regional jury composed of independent top chefs, who will taste the dishes and select the winner, following the five Golden Rules.
The selected ten finalists for each market will move on to the Local Finals, where live competitions will be held locally in each region from. During these events, the area finalists will have to cook their signature dishes for an exclusive regional jury composed of independent top chefs, who will taste the dishes and select the winner, following the five Golden Rules. The 2016 UK & Ireland judging panel includes fantastic chefs, such as Claude Bosi, Ollie Dabbous, Ireland’s JP McMahon of Aniar in Galway and Ross Lewis of Chapter One in Dublin.
By the end of August 2016, the 20 Best Regional Young Chefs from each world region will be announced as the official finalists. Each finalist will be assigned a Mentor Chef: a member of the regional jury, who will provide the young chefs with suggestions to improve their signature dishes and to help them prepare for the global finals. The UK & Ireland mentor chef will be two Michelin starred chef and owner of Hibiscus, Claude Bosi.
Phase Four – Grand Finale Event
On October 13th 2016, all the Young Chef finalists will gather in Milan for the final phase, which will consist of a two-days intense cooking competition in front of the international panel of judges, the Seven Sages, that will award the S.Pellegrino Young Chef 2016.
The complete contest regulation and the application form will be available onwww.finedininglovers.com. The e-magazine will cover also each local and international phase of the project with exclusive contents, including the Live Grand Final in Milan.
Follow the competition via hashtag #SPYoungChef to never miss an update on the event.
*THE 20 REGIONS
7. Russia/Baltics/CIS (ex Soviet Union)
8. Scandinavia (Norway/Sweden/Finland/
9. East Europe
11. Med Countries
14. Africa-Middle East
15. Latin America - Caribbean
16. Pacific (Australia/NZ/Pacific Islands)
19. Northeast Asia (South Korea, Taiwan, Hong Kong, Philippines)
20. Southeast Asia (India, Sri Lanka, Myanmar, Thailand, Laos, Vietnam, Malaysia, Singapore, Indonesia, Cambodia and Maldive)
THE PHASES OF THE PROJECT
PHASE ONE: ONLINE APPLICATION – January - March 2016
Any young chef in the world can submit their application together with their signature dish atwww.finedininglovers.com. The chefs must be no older than 30 and are required to have experience of at least one year working in a restaurant as a chef, sous chef or chef de partie. The complete list of requirements will be available on the website.
PHASE TWO: GLOBAL SHORTLIST – April 2016
All candidates will be divided according to their geographic origin, representing 20 regions total*. ALMA, the world’s leading international educational and training centre for Italian Cuisine (www.alma.scuolacucina.it), will then select from the online applications the first 10 finalists for each region, according to five Golden Rules: ingredients, skills, genius, beauty, and message.
1. INGREDIENTS: Successfully selecting the best of what the market has to offer with regards to quality, freshness and uniqueness.
2. SKILLS: Successfully handling and transforming raw materials into a finished dish that respects its original essence.
3. GENIUS: Successfully exploring inedited, inspiring, unexpected prospects/outlooks, connected with fine dining culture with a personal and contemporary style, while maintaining a perfect balance of tastes and shapes.
4. BEAUTY: Dish presentation is part of the charm.
5. MESSAGE: Successfully communicating a clear message through work and personal vision.
PHASE THREE: LOCAL CHALLENGES – May 1 – August 15, 2016
The 10 finalists of each area will have to compete during a local event: each region will have a jury composed by at least independent famous chefs that will taste the signature dishes of the finalists and choose the best one, always according to the 5 Golden Rules. By the end ofbest young chefs from all the regions of the initiative will be announced.
FINAL PHASE: S.PELLEGRINO YOUNG CHEF FINAL –
In October in Milan, S.Pellegrino will host the final event to celebrate the best young chefs who have competed. An international jury of famous chefs will award the S.Pellegrino Young Chef 2016.