The Grand Final of S.Pellegrino Young Chef may have been postponed until 7-8 May, 2021, but the the competition's 48 finalists have not been resting on their laurels. To maintain focus and further develop their skills, the chefs have been busy perfecting some mouthwatering recipes for an exciting new project. And now we can have a sneak preview at some of their dishes.
The regional finalists competing for the title of S.Pellegrino Young Chef, plus the young chef winners of the S.Pellegrino Award for Social Responsibility, The Acqua Panna Award for Connection in Gastronomy and The Fine Dining Lovers Food for Thought Award, will all star in an incredible new project for Fine Dining Lovers' readers: a special collection of recipes, collated in a free downloadable digital cookbook from Fine Dining Lovers.
All 48 young chefs, from all over the world, have been involved in creating the S.Pellegrino Young Chef Cookbook, with each of them sharing an exclusive recipe highlighting their passion and giving shape and flavour to the culinary philosophy that is shared by S.Pellegrino Young Chef: sustainability and innovation in haute cuisine. The cookbook will be full of ideas, tips, techniques and ideas to put into practice, and each recipe will be accompanied by a feast of photos.
Blackened Speckled Trout, Shellfish Sauce Piquant, Crab Fat Popcorn Rice by Chef Jeremy Stephens
With this project, S.Pellegrino Young Chef and Fine Dining Lovers continues to ensure the visibility of young culinary talent, and support the world of catering, which, now more than ever, needs as much help as possible.
Stir-fry Crab with Ginger and Scallion Ravioli by Chef Ho Lam Shek
Don't miss the first recipes already available online, which will be included in the S.Pellegrino Young Chef Cookbook, and stay tuned for more.
