The period to sign up for San Pellegrino Young Chef 2018, the competition to discover young talent in the world of gastronomy, will be open from the 1st of February to the 30th of April.
To participate you have to be aged 18 to 30, be working, have a minimum of 1 year’s relevant experience, understand English, have a dish to compete with and be clear about your professional goals and the message linked to the dish.
The “five golden rules”: The judges’ assessment criteria
1 – Ingredients: Ability to choose the best ingredients the market has to offer in terms of quality, freshness and uniqueness to obtain excellent taste.
2 – Skills: Ability to handle the raw materials and turn them into a dish that maintains their original essence.
3 – Genius: Ability to explore unprecedented, stimulating and innovative perspectives in relation to the culture of good food with a personal, contemporary style and whilst maintaining a perfect balance of flavour.
4 – Beauty: Presentation of the dish, entrusting the assessment of the content of the dish to aesthetic taste.
5 – Message: Ability to transmit a clear message through the work and vision themselves.
The winners of the previous editions, Mark Moriarty and Mitch Lienhard, have benefited from mentoring and international renown, as Moriarty pointed out in this article. It’s also worth mentioning that, even if you don’t come first, participating in San Pellegrino Young Chef is a stimulating way to promote yourself and learn.
This is the case for young David Andrés (head chef of ABaC and owner of Somiatruites), who was chosen as the best chef to represent Spain and Portugal for the final two years running. The magazine Forbes has included David Andrés on its 30 Under 30 Europe list.
Image’s source: San Pellegrino Young Chef