Ahead of the long-awaited Grand Finale of the S.Pellegrino Young ChefAcademy competition, which will take place on 28-30 October 2021 in Milan, the competition's finalists have been busy perfecting some mouthwatering recipes for an exciting culinary project: the S.Pellegrino Young Chef Academy Cookbook.
The digital cookbook, available exclusively to registered Fine Dining Lovers users, brings together recipes from the regional winners 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.
Young chefs from all over the world have contributed to the book, with each of them sharing an exclusive recipe highlighting their passion, and their commitment to a culinary philosophy that is shared by the S.Pellegrino Young Chef Academy: sustainability and innovation in haute cuisine. The cookbook is packed with ideas, tips and techniques to put into practice, as well as a feast of photos.
With this project, the S.Pellegrino Young Chef Academy and Fine Dining Lovers continue to give visibility to young culinary talent, while supporting the hospitality industry, which, now more than ever, needs as much help as possible.
The ideal English muffins are lightly toasted. You can just slice them in half and put them in the toaster, but we prefer the oven-toasting technique. You can also learn how to make English muffins at home before putting them in the oven by following our simple recipe.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.