The countdown has started for the 2013 S.Pellegrino Cooking Cup in Venice. In only a matter of days, the city of Venice will welcome 10 chefs and sailors from all over the world to compete in a regatta for foodies, an event that combines two great Italian passions: the sea and fine dining.
As the sailors race to and from Il Lido in Venice to the Island of San Giorgio, the young chefs on board will be preparing their signature dishes to win the prestiguios Acqua Panna & S.Pellegrino Young Chef of the Year 2013.
The regatta will take place on June 14-15th during which time guests will be able to sample gourmet dishes and partipate in a number of activities throughout the enchanting streets of Venice.
In anticipation of the big race, we wanted to introduce you to participating chef Jeroen Trimbos, a 30-year old from The Netherlands. Trimbos currently runsRestaurant Jerome in Valkenburg aan de Geul.
Here's what he told FDL about his life and career:
Describe your cooking style with three keywords.
Simple, daring, tradition.
Which is the first taste you remember and why?
My grandmothers rabbit, a dish very popular in the south of the Netherlands. They had their own rabbits for this sole purpose. Very rich and flavoursome!
If you were a dish, which one would you be?
Grand Dessert, brings a smile to everyone’s face.
Which is the dish you prefer to prepare and the one you prefer to eat?
I love preparing and eating langoustines, because there is so much you can do with them.
Who or what is your main source of inspiration? A flavor, a situation, a dish you tried... And why?
My old chef Paul van de Bunt from De Leuf, a two Michelin-starred restaurant in Ubachsberg. He is full of energy and unstoppable when it comes to creativity. He even visited all the three Michelin-starred restaurants in Europe in one year and made a book about it.
Tradition and innovation: which is the relationship with these words, and how is it applied to your cuisine?
Traditional dishes are a very important foundation of which we all can learn. Innovation can change these dishes to make them more suitable for our own time and wishes. We must never forget them. I make a lot of traditional dishes like “Bisque d’Homard” or “Sauce Stroganoff.”
What is fine dining for you? How do you think new generations are changing this idea and making it evolve?
Fine dining is the ultimate relaxation and luxury, I think the new generations are making it available for everyone, not just the rich and famous.
Which will be, according to you, the next big trend related to food and conviviality?
Affordability. Everywhere around the world big chefs have a bistro or are changing their concept to make it available to a larger group of customers.
If you weren’t a chef, what would you be?
Probably a sommelier, I used to work in service and can’t think of anything outside gastronomy.
Year 2050: what food do you think we’ll bring to our table?
I hope we will have all the produce available that we have now. It’s good to see that the big chefs are very aware of sustainability and bio-dynamic wines. I am very curious and hope to see it myself.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.