Adrian Hadean (Romania), Tomaž Kavčič (Slovenia) and Modest Amaro (Poland) will form the jury for the East Europe region tasked with selecting a regional finalist to enter the S.Pellegrino Young Chef 2016 final.
Chef Adrian Hadean from Romania also steps up to the role of mentor for the selected winner in the East Europe live cook off. He will be responsible for helping the young chef hone and perfect their dish for the final held in Milan in October 2016. Having appeared in several TV programs, including Masterchef, Hadean will be well acclimatised to working in the spotlight. He has also written cooking books and maintains a culinary blog. In the last 5 years, he has made a number of professional training courses in Romania, Europe (Spain, France, Germany) and Asia (Singapore, Malaysia, Thailand).
Polish chef Modest Amaro has worked and developed his skills over many years with famous chefs de cuisine such as Ferran Adria (Elbulli), YanickAlleno (Le Meurice) and Rene Redzepi (Noma). In 2015 he was awarded with the Gault&Millau’s Chef of the Year 2015 award. Today he leads Atelier Amaro, the only Polish restaurant in history to be awarded with the prestigious Michelin Star. A great ambassador for Polish cuisine he is also the author of “The Polish cuisine of the 21 Century”, illustrating the culinary possibilities when creative cuisine is based on classic and traditional dishes.
Tomaž Kavčič is the chef and fourth generation of the family responsible forPri Lojzeturestaurant situated inside castle Zemono in Slovenia, Regularly listed among the five best restaurants in Slovenia, the restaurant was also selected as the best restaurant of the Middle and Eastern Europe for two consecutive years. When he is not working in the kitchen, chef Kavčič travels around the world lecturing on various culinary courses. as well as being an advocate of slow-food cuisine in Slovenia.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
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