Evens Lopez, now Sous Chef at The Clove Club in London, England used 100% lobster and artichoke in his dish “For me being a chef is not just about good cooking, there is an ecological responsibility and my dish was based on the use of a whole product to have the least waste possible.”
Abhijit Dey representing the Pacific region, chose to reflect the Flora and fauna of New Zealand in his Horopito cured wild venison cooked over kanuka wood, “the majority of the dish represents solid sustainable plant culture and its native organic growth throughout the island of New Zealand. Every ingredient I used represents a different island and its sustainability which motivates me to create something different.”
Krzysztof Konieczny, winner in the Central Europe regional final with his vegetarian dish “Jerusalem Artichoke "Fish" used vegetables applying techniques that he'd learnt cooking meat in hs fishy topinambur, laurel parsnip puree and marinated Salicornia dish.
"A family tribute"
Marcus Gericke, sous chef at Qunu At The Saxon Hotel, Villas and Spa in Johannesburg, South Africa, paid powerful tribute to his chef father in his signature dish: "Remembrance"; “It resonates my fathers instilled beliefs as a chef to "Keep it Simple" it is the best way to honour and keep my old man smiling... He inspires me daily to reach for my dreams, remain humble …
Nicolas Fagundes Galindo winner of the FDL award in the UK and North Europe final blended his Brazilian origins with his Irish experiences in a dish called “Textures and Flavours of Palm and Ox” combining crafts and ingredients from Ireland with Brazilian tropicalness. "I've made the ox tongue and palm heart equally important in my dish I wanted something that represents the dairy in Ireland so I made a blanket sauce using reduce Irish cream and both the ox tongue stock and palm stock infused with fresh tarragon and black truffle wine for earthiness.”
And finally, chef Marvin Palomo from Oakville, Ontario competing in the North America heat impressed with his signature dish, Dungeness Crab Chowanmushi, combining the flavours that resonated with his upbringing; “growing up as an immigrant in Canada. I wanted to highlight flavours I grew up eating but using local Canadian ingredients."