— Moran To Represent Canada at S. Pellegrino Talent Awards in Milan —
TORONTO, Feb. 10, 2015 /CNW/ - Chef Paul Moran from the CMH-K2 Lodge in Nakusp, B.C. triumphed over nine other talented semi-finalists to take top honours last night at the S. Pellegrino Young Chef Canadian Regional Competition. Moran will travel to Expo Milan from June 25 to 27 for a shot at being crowned the S. Pellegrino Young Chef for 2015. He will compete against 19 young chefs from around the world at the S. Pellegrino Talent Awards.
Moran skillfully prepared his signature dish, Blood Pigeon Smoked and Roasted with Beet Jus and Charcoal Oil, Polenta and Salsify, at Malaparte in Toronto last night.
Leading local chefs Susur Lee, Cory Vitiello and Matty Matheson mentored and evaluated all 10 semi-finalists, eventually selecting the winner according to the five Golden Rules of the S. Pellegrino Young Chef competition: ingredients, skills, genius, beauty and message.
"It's a great feeling to represent Canada in Milan," says Chef Paul Moran. "I'm already thinking about Italy and competing with the other young chefs from around the world."
The S. Pellegrino Young Chef of the Year competition is a new program to support fine dining culture around the world, find the best young chefs under 30 and help them develop their culinary skills.
During the next round of the competition, each of the 20 finalists will be supported by a "Mentor Chef," a world-renowned culinary talent who will provide coaching on how to become a better chef, along with specific suggestions for improving their signature dish.
Canada's Mentor Chef is Susur Lee, one of Canada's most famous chefs. Toronto-based Lee, from the internationally acclaimed restaurant of the same name, has been recognized by Gourmet, Restaurant and Food and Wine magazines (amongst others) as one of the top chefs in the world. His trademark style, known as "fusion cuisine," balances the epicurean traditions of Asia with the classical techniques of French cuisine.
"The culinary industry is incredibly competitive," says Chef Susur Lee, Canada's Mentor Chef for the S. Pellegrino Young Chef 2015 and owner of Lee, Bent & Luckee Restaurants in Toronto and TungLok Heen in Singapore and Vietnam. "S. Pellegrino's Young Chef program gives chefs under 30 an opportunity to compete internationally while giving them access to experienced chefs so they can take their craft to the next level."
About S. Pellegrino Young Chef
Last fall, more than 3,000 young chefs from around the world submitted their application and signature dish recipe to FineDiningLovers.com, the online magazine for food enthusiasts endorsed by S. Pellegrino and Acqua Panna. The competition was open to participants who are no older than 30 years of age and have at least one year's experience working as a professional in a restaurant as a chef, sous chef or chef de partie.
In early January, S. Pellegrino divided all submissions into 20 regions based on the geographic location of each chef. The complete list was given to ALMA , the world's leading international educational training center for Italian Cuisine, to select 10 semi-finalists from each region.
S.Pellegrino Young Chef 2015 now enters its third phase. In March, Vogue Italia will match the 20 regional winning chefs with 20 emerging designers selected in an international competition where the finalists design a fashion creation inspired by the chefs' signature dishes. The winning designers and chefs will present together at Expo Milan during the S. Pellegrino Talent Awards.
A jury of seven famous international chefs, Gastón Acurio, Yannick Alléno, Massimo Bottura, Margot Janse, Yoshihiro Narisawa, Éric Ripert and Joan Roca, will select the S. Pellegrino Young Chef 2015, while the cuisine and fashion lovers attending the final event will vote for the Best Couple Chef-Designer 2015.
FineDiningLovers.com is publishing exclusive content about each phase of the project, the signature dishes and the fashion creations.
Follow the hashtag #SPYoungChef for event updates.
About S.Pellegrino and Acqua Panna
S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. which is based in Milan, Italy. Distributed in over 130 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins 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 the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.
SOURCE Nestlé Waters Canada
Image with caption: "Chef Paul Moran from B.C.'s CMH-K2 Lodge prepares his winning recipe, Blood Pigeon Smoked and Roasted with Beet Jus and Charcoal Oil, Polenta and Salsify in the S. Pellegrino Young Chef Canadian Finalist Competition in Toronto, last night, Monday February 9, 2015. This new cooking competition aligns with S. Pellegrino's commitment to support and develop culinary talent globally as a leader within the fine dining culinary community. (CNW Group/Nestlé Waters Canada)". Image available at: http://photos.newswire.ca/images/download/20150210_C6627_PHOTO_EN_11968.jpg
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