The S.Pellegrino Young Chef competition is back to look for the best young culinary talent worldwide. Last year, the first edition of the prestigious contest drew more than 3,600 applicants and saw the triumph of Mark Moriarty from Ireland. "It was an unforgettable trip and an experience I will never forget," said the chef. "I met so many amazing chef and the title really made a difference to my career."
This year 20 young chefs from many different geographic areas will compete for the coveted title of S.Pellegrino Young Chef 2016, which will be based on the judgement of the Seven Sages of world cuisine. The jury of top international chefs will be composed of: Carlo Cracco, Mauro Colagreco, David Higgs, Gaggan Anand, Elena Arzak, Wylie Dufresne and Roberta Sudbrack. They will taste the dishes of the challengers and decide who deserves to become the best young chef in 2016.
If you are a chef, a sous chef or chef de partie between the ages of 18 and 30 start practicing on your best recipe: registration will open on Jan. 1, 2016. Below you'll find all the information on the different stages of the S.Pellegrino Young Chef 2016 challenge.
STEP ONE - ONLINE REGISTRATION
From 1 January to 31 March 7th April (postponed deadline) 2016 the young chefs from around the world can submit their application - along with their signature dish - on FineDiningLovers.com. The chefs are required to be younger than 30 years of age and have at least one year of experience as a chef, sous chef or chef de partie. As was the case last year, English will be the official language of the event.
STEP TWO - SELECTION OF REGIONAL FINALISTS
The candidates will be divided into 20 regions in the world, depending on their area of origin, and applications will be evaluated by ALMA, Italy's International School of gourmet cooking that will select ten finalists in April. Selection will be based on the following five factors:
a. INGREDIENTS: Successfully selecting (or knowing how to select) the best of what the market has to offer with regards to quality, freshness and uniqueness.
b. SKILLS: Successfully handling and transforming (or knowing how to handle and transform) raw materials into a finished dish that respects its original essence.
c. GENIUS: Successfully exploring inedite, inspiring, unespected prospects/outlooks, connected with fine dining culture with a personal and contemporary style, while maintaining a perfect balance of tastes and shapes.
d. BEAUTY: Dish presentation is part of the charm e. MESSAGE: Successfully communicating (or knowing how to effectively communicate) a clear message through work and personal vision.
e, MESSAGE: Successfully communicating (or knowing how to effectively communicate) a clear message through work and personal vision.
STEP THREE - SELECTION OF 20 FINALISTS
The chefs selected in each area (up to 10) will compete in the finals. Live competitions will be held in their respective regions from May 1 to August 15. During each event the candidates will cook their signature dish for a panel of local chefs who will select the winner who will go on participate in the international final of the S.Pellegrino Young Chef 2016. The youth will be assigned a mentor, a member of the local jury, which will help to improve their dish.
In the month of October 2016 all the finalists will meet in Milan for the finals, which will take place during two days of intense challenges. The 20 chefs will prepare their signature dish for jury of the Seven Sages, who will eventually award the S.Pellegrino Young Chef 2016.
Are you ready? Fine Dining Lovers will bring you all the updates for the challenge so start thinking about your special recipe. Beginning 1 January 2016 we will be waiting for you here on finedininglovers.com. Until then check out the most exciting moments of S.Pellegrino Young Chef 2015.
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