A prestigious worldwide competition invites young chefs to put their names on the global gastronomy map. Entries for the current edition of S.Pellegrino Young Chef Academy Regional Competition close on 19th June 2024.
SOUTH AFRICA, 27 MAY 2024 – As the entry deadline for the S.Pellegrino Young Chef Academy 2024-25 competition applications approaches, young chefs have a chance to take their careers to a whole new level. The prestigious global competition nurtures, inspires and builds those who participate to new heights of culinary success.
The competition rolls out in two stages: after submitting an online application with their signature dish, the shortlisted young chefs (who must be aged 18 – 30) compete against each other in a regional cook off event (South Africa is part of the Africa, Middle East and South Asia region). The winning chef from each region will then move forward to meet winners from 14 other regions at the Grand Finale, held in Milan, to compete for the global title of S.Pellegrino Young Chef Academy winner. One of the highlights is cooking in front of and meeting their culinary heroes both in fellow competitor chefs and the Jurors (in 2023 at the Grand Finale the Jury panel composed of some illustrious names in international gastronomy, the likes of Riccardo Camanini, Hélène Darroze, Vicky Lau, Pía León, and Nancy Silverton.
A winner reflects on her journey
Last year Mythrayie Iyer of Restaurant Farmlore in Bengaluru, India wowed jurors in the Africa, Middle East & South Asia Regional Final with her signature dish, entitled Barter, which was a celebration of the evolution of Indian cuisine through the age of exploration, from the 15th century onwards. She reflects on her experience:
“The journey over my two years of this competition teaches you adaptability, observation skills and how to perform under pressure. It helped me understand how chefs across different countries and different kitchens work with their own style of cooking.”
Meeting fellow chefs from all different countries was one of highlights of the experience for her, as was the celebration of the industry and the craftspeople within it. “It has led to many possible collaborations and internships, to exchanging ideas and inspiring many in the country to use this platform to bring their food philosophy to the plate.”
The event spans two years, from the initial application submission to the grand finale, so the S.Pellegrino Young Chef Academy competition is a journey that requires commitment. Asked how she managed her time to develop and perfect her signature dish, while still immersed in the demanding everyday routine of her kitchen at Farmlore, Mythrayie says, “it’s a given rule that a chef should be good at multitasking, and for a platform like this, the two-year span is a rigorous training period. Dedicating this time to understand one’s abilities, training oneself to be the best version of themselves… It was one of the most interesting journeys I’ve been on. Of course I had the great guidance of my mentor (Johnson Ebenezer, chef patron at Farmlore).
The mentor’s perspective
As mentor throughout the course of the competition, Johnson sees the huge value of this competition when it comes to developing a young chef’s career.
“The very first thing which comes to my mind is the exposure – not only as a global platform but also the nuances of taking part and building up to the finale,” he says. “It’s a journey by itself. It teaches the young chef the importance of staying humble and rooted. The learning is immense. Mythrayie picked up new ways to harness her skill sets, constantly learning and being open to new spectrums of flavour combinations.”
Advice for young chefs
Mythrayie encourages any young chefs thinking about entering the current edition of S.Pellegrino Young Chef Academy, to just go for it. When it comes to creating their signature dish (as per competition regulations, this should be a main dish (most important part of the meal), appetizers/entrees and desserts do not apply) she suggests putting as much thought as you can into it before submitting your entry. This is the dish that you will be cooking throughout the competition. She advises, “Stick to your roots, cook with flavours that come naturally to you and ensure you tell a story that connects with your personality.”
It is most often the case, that your mentor will be the head chef of the restaurant you are currently working at, but there are often exceptions (perhaps the young chef themselves is the head chef!) In such cases choose a mentor that you have worked with previously in your career, someone who has your back. Johnson advises, “Choose someone who can motivate you even on one of your worst days. Choose someone who knows your strengths and works on your weaknesses. Choose someone who you think you will have fun doing the competition with.”
The Golden Rules
When creating a signature dish young chefs should bear in mind the three golden rules that will be considered during judging: technical skills (ability to select the finest ingredients and using skills to obtain the best flavours from these), creativity (showcasing originality and innovation to maintain that perfect balance between flavour and aesthetic appearance) and personal belief (communicating a clear vision reflecting their personal belief of gastronomy).
Additional awards
In addition to the young chef award, there are three collateral awards assigned at both regional and Grand Finale level. The S.Pellegrino for Social Responsibility Award is voted for by the Sustainable Restaurant Association which runs Food Made Good and takes into consideration the sustainability of the dish according to 8 criteria: resource use, climate impact, biodiversity, food waste, nutrition, collaboration, advocacy, innovation. The Fine Dining Lovers Food for Thought Award is voted for by the Fine Dining Lovers online community for the dish that best showcases the young chef’s personal belief and lastly the Acqua Panna Connection in Gastronomy Award is voted for by the mentors, for a dish that best represents the culinary heritage of the region connecting past and future.
“No one is born a great cook, one learns by doing” – Julia Child
Entries for the new edition of S.Pellegrino Young Chef Academy close on 19 June 2024. To discover more please visit the official website: https://www.sanpellegrinoyoungchefacademy.com/
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Author: Kaylin Van Der Vent from Paddington Station INC on behalf of S.pellegrino.
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