The countdown has started: in a few days, the Venice lagoon will host the 2012 S.Pellegrino Cooking Cup, a competition that blends two passions - sailing and fine dining - all in a perfect Italian style.
While waiting for the behind-the-scenes scoop and exclusive video from Fine Dining Lovers, we’d like to introduce you to some of the young talented chefs who will take part in the competition and cook aboard the sailing boats.
Here’s what he revealed about himself and his food world.
Formerly you were...
Working in the JW Marriott from trainee to CDP. Then I went to Renaissance Zhongshan Park.
You decided to become a chef because...
I like cooking.! When other people like my food, I will feel happy and satisfied. I hope more and more people like my food.
Your food philosophy is...
Endless pursuit, challenge without limit.
For your career your dream is...
Become one of the best chef in Shanghai.
For your personal life your dream is...
Become a good father and husband.
Was there an experience or a person that contributed to your decision to become a chef?
When I was kid, I wanted to eat nice food. But my mum was very busy. She hasn't enough time to cooking nice food for me. So I started to make food myself. At that time, I liked making food.
What is your favourite dish and why?
My favourite dish is crucian carp in soy sauce. Because there is sort of indescribable feelings, smell like mom.
What would you like the judges to know about you?
From my food to know me. I hope they will like my food. It's my best wish in the game.
Did you meet any difficulty or obstacle to get where you are today?
Unfortunately there are no good cuisine books in Shanghai and the recipes you can find in internet are not good. So if he wants to learn more he has to buy books from outside China.
Update: with the ingredients from the Mistery Basket the young chef from China prepared a delicious 'Seared mullet with Lemon Butter Sauce':
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