This weekend the Venetian Lagoon will welcome the 13th annual S.Pellegrino Cooking Cup, a grand event that merges two legendary Italian passions: fine dining and sailing.
Taking place June 14-15th the regatta for foodies will feature 10 of the world's most talented young chefs who will prepare dishes onboard as sailors race from Il Lido to the Island of San Giorgio.
Visitors will be able to sample gourmet food and drinks at several events throughout the city including the Acqua Panna & S.Pellegrino 2013 Young Chef of the Year Award. Since the event is but a few days away, we wanted you to meet one of the young chef competitors.
We're pleased to introduce you to Ren Jie Liu, the30-year old head chef of the Western Kitchen XiJiao State Guest Hotel in Shanghai.
Here's what he wants you to know:
Describe your cooking style with three keywords.
Interesting, meaningful, attractive.
Which is the first taste you remember and why?
Maybe the KFC, more expensive food in my childhood. The first time to eat the foreign food.
If you were a dish, which one would you be?
Grilled mackerel pike.
Which is the dish you prefer to prepare and the one you prefer to eat?
Compared to prepare the dish and I like to eat Chinese food So I will be integrated into some Chinese elements.
The pressure of work, tradition and innovation: which is the relationship with these words, and how is it applied to your cuisine?
I personally think that innovation from the traditional, or bold innovation, must be recognized by the market, it can be called innovative.
What is fine dining for you? How do you think new generations are changing this idea and making it evolve?
Good raw material, as well as the concept of healthy cooking chef gives it vitality. Try to accept the idea of a new generation, but retains the classic stuff. Development of both together would be even better.
Which will be, according to you, the next big trend related to food and conviviality?
Is a multimedia concept, visual auditory integration taste If you weren’t a chef, what would you be? I will be a designer.
Year 2050: what food do you think we’ll bring to our table? Hopefully we protect the environment, to 2050, as now we can drink clean water, eat fresh vegetables, or like to cook at home, like, not like in the movies, like, with some glowing things to extend life,
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.