S. Pellegrino today announced the regional jury who will decide Canada's representation on the world stage of the brand's global chef scouting program, the renowned S. Pellegrino Young Chef 2016 competition. Three of Canada's most notable chefs – Normand Laprise (Toqué! and Brasserie T!, Montreal, QC), Connie DeSousa (Charcut, Calgary, AB) and Rob Gentile (Buca, Bar Buca and Buca Osteria & Bar, Toronto, ON) – have been hand selected to the Canadian jury.
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Applications for S. Pellegrino's Young Chef 2016 competition opened on January 1st and the call for submissions, which saw more than 3,000 applications from 191 countries last year, is expected to attract the brightest, young chef talent from Canada's vibrant culinary scene. Watch the official video announcement here.
Following Canada's regional final, Rob Gentile will act as "Mentor Chef" to the Canadian winner, working to develop his or her signature dish before traveling together to the Grand Finale in Milan, a two-day intense cooking competition that decides the 2016 S. Pellegrino Young Chef. Last year, Gentile worked closely with Paul Moran who placed fifth in the S. Pellegrino Young Chef 2015 with a signature dish of Blood Pigeon Smoked and Roasted with Beet Jus and Charcoal Oil, Polenta and Salsify.
"A strong mentor helps to shape a chef's technique and ability with food, as well as guiding their discipline and focus which can make or break your success," says mentor chef, Rob Gentile. "I've been fortunate to train with outstanding chefs throughout my career and the opportunity to work with the next generation is a humbling experience. It is also an honour, and one I take very seriously."
"Canada is home to a dynamic restaurant industry whose chefs are rising stars on an international stage, as we saw with Young Chef 2015 Canadian finalist Paul Moran. Our food scene is the envy of the world at the moment and shows no signs of slowing this year."
The global scouting project, developed to find the best young chef in the world, divides the world into 20 regions and involves approximately 100 top chefs as jurors across the globe, 20 young chef finalists, 20 chef mentors and a stellar chef jury.
Applications through Finedininglovers.com are being accepted online until March 31, 2016. Chefs must be thirty years old or younger with at least one year restaurant experience working as a chef, sous chef or chef de partie to qualify.
The Grand Finale will feature a renewed panel of judges, the Seven Sages, who will be responsible for selecting the S. Pellegrino Young Chef 2016. The international jury will include some of the world's most renowned culinary masters, such as David Higgs (Saxon Hotel and Spa, Johannesburg, ZA), Carlo Cracco (Cracco Ristorante, Milano, IT), Gaggan Anand (Gaggan, Bangkok, TH), Elena Arzak (Arzak, Gipuzkoa, ES), Mauro Colagreco (Colagreco and Mirazur Restaurants, Menton, FR), Wylie Dufresne (WD~50, New York, US) and Roberta Sudbrack (Restaurante Roberta Sudbrack, Rio de Janeiro, BR).
The complete contest rules and application forms are available on Finedininglovers.com. The e-magazine will also cover each local and international phase of the project with exclusive contents, including the live Grand Finale in Milan.
Follow the competition with the hashtag #SPYoungChef to never miss an update on the event.
ABOUT S. PELLEGRINO AND ACQUA PANNA
S. Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Milan, Italy-based Sanpellegrino S.p.A.. Distributed in over 130 countries through branches and distributors in all five continents, these quality products represent excellence and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being.
Founded in 1899, Sanpellegrino S.p.A. is the leading company in Italy's beverage sector with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian mineral water producer, the Company has always been committed to working responsibly and passionately to ensure that this good-for-the-planet resource has a secure future.
SOURCE S. Pellegrino
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