Save
We’re just a day away from the start of the live competition of S.Pellegrino Young Chef 2016. 20 young chef finalists from around the world and their respective mentors are packing their chef whites ready to step into the bright competition lights of the live cooking stage in Milan. Three days of top-level culinary competition will ensue from 13 to 15 October, with just one chef being crowned S.Pellegrino Young Chef 2016.
Here we share some choice final thoughts and wise words from the mentors ahead of the starter's whistle, on why young chefs should embrace SPYC 2016, taken from their own experiences.
You can watch the action live here on Fine Dining Lovers on 15 October at 7pm CEST.
The Importance of Competition
Claude Bosi, UK and Ireland
It gives opportunities to young chefs to show their talent and build their confidence.
André Jaeger, Switzerland
It can be a great chance to be visible and to network.
Vladimir Mukhin, Russia, Baltics and CIS
[In cooking] we speak one language, so one should always take the chance to work hand-in-hand with equally crazy people as ourselves.
Peter Gilmore, Pacific
It makes a young chef question what it is they want to say and what it is they have to say.
Normand Laprise, Canada
It makes them think about their culinary identity, stimulates their creativity and sometimes makes them see their mistakes.
Chantel Dartnall, Africa and Middle East
It is a once in a lifetime opportunity for a young chef to gain valuable feedback from the judging panel of prominent and established chefs, which can prove to be constructive in the future.
On Being Bold...
André Jaeger, Switzerland
A young chef has to dare, he has to leave his comfort zone and he has to take up the challenge.
Yannick Alléno, France
He must have the courage to be true to his intuition.
On Being Determined...
Steven Liu, China
Always believe that you’ve chosen the right way. Don’t give up, and the world will see you.
Dominique Crenn, USA
Stay focused, and always believe that challenges are needed to find the road of success.
Chantel Dartnall, Africa and Middle East
Never be content with what you have achieved today, be constantly in competition with yourself and always push to go that extra step further every day. Only then will you reach great heights.
On Being Honest with Yourself...
Christian Puglisi, Scandinavia
You should focus on understanding on whether what you do is what you want to do, and whether you feel it’s good. If it touches you, it’s right. If it doesn’t touch other people, it doesn’t matter.
Andoni Aduriz, Spain and Portugal
The biggest challenge was and still continues to be for me to remain loyal to my ideas in a complex world that continuously changes and is filled with challenges.
Peter Gilmore, Pacific
Cook from your heart.
On Being Patient and Humble...
Peter Gilmore, Pacific
Try and not be in such a hurry and to open up to all possibilities of cuisine.
Vladimir Mukhin, Russia, Baltics and CIS
Be patient and repeat until you find the result perfect. Do not stop in the middle – go until the end.
Claude Bosi, UK and Ireland
Listen to advice, as it usually comes from experience.
André Jaeger, Switzerland
Stay humble. If a king eats at your table, it does not mean you become a king yourself.
Normand Laprise, Canada
Their challenge is pacing. A lot of young chefs want to go fast, too fast. To become a good chef requires time. Time to learn techniques, time to build a personal approach to food and cooking.
Will Meyrick, South East Asia
If you do decide to go into this industry, start at the bottom and understand all areas of it well. This is a trade that takes serious dedication, commitment and discipline with yourself to manage all of the above and to be successful.
Andoni Aduriz, Spain and Portugal
The kitchen, as a workspace, is a medium in which one can flourish to become one of the best or worst of human beings. You decide what you want to flourish here.
Davide Oldani, Italy
A young chef today has to understand that it is important to stay in the kitchen, then come the competitions and the show.
Every Day is a Lesson
Karlheinz Hauer, Germany and Austria
As a young chef, you should make sure to learn as fast as possible, only from the best chefs, and get the most experience as quickly as possible.
Chantel Dartnall, Africa and Middle East
It is important to gain as much practical experience in a variety of kitchen environments where you can develop your skills and palate. It takes years of experience before you become confident enough to start developing a unique personal style that represents your personality on the plate.
David Martin, Benelux
Today young chefs need to try to absorb the techniques, not the recipe. Pressure is good, but don’t forget the essential techniques. With those techniques you can make a thousand recipes, but with just one recipe you can only make one dish.
Christian Puglisi, Scandinavia
The biggest lesson is to open your ears and your eyes, and to learn something new every day. You don’t stop learning and if you are curious about what you’re doing and you want to go somewhere, you need to learn something every day.
Peter Gilmore, Pacific
Educate yourself about the beauty of flavour marriages, what different techniques can be applied to different ingredients, and to cook from your heart.
Adrian Hadean, East Europe
You have to work hard and never stop learning. When you think you know it all, something is not working properly.
Steven Liu, China
To be an excellent cook, as well as than studying diligently and training hard in the kitchen, you have to be an insightful observer of life. When I take time off or go to a new country, I like to go to local food markets. Local traditional food can inspire my creativity.
