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How important are competitions such as SPYC for young chefs?
The competitions are also changing, highlighting the importance of sustainability and responsibility on a global level. Inviting young chefs into these competitions is a great way to spread that knowledge.
You will be a mentor for Jerome Ianmark Calayag, how you will challenge him?
I will make sure he is comfortable and having fun. Make him push the flavours even more and remind him to take pride in presenting a vegetarian dish in such a big competition.
In the 2019-2020 edition of S.Pellegrino Young Chef, for the first time the S.Pellegrino Award for Social Responsibility was awarded to the signature dish that was able to show that principles of sustainability enhance food. How do you integrate sustainability in your kitchen?
The biggest reason for me and Jerome working so good together is that we share the same philosophy around food. We love plant based food and at Portal we work in very close collaboration with our organic farms. Working with Swedish produce and MSC marked fish is a no-brainer.
What advice would you give to yourself as a younger chef?
Be kind to yourself - it’s just food.
How do you think the culinary world is evolving?
For the better every day. Young chefs are constantly changing our gastronomy to be more sustainable and modern.
