—List Includes 10 Canadian Semi-Finalists Representing Regional Restaurants Across the Country—
TORONTO, Jan. 19, 2015 /CNW/ - S. Pellegrino today announced the 200 semi-finalists—including 10 talented Canadian chefs—in the S. Pellegrino Young Chef 2015 competition. This new program supports fine dining culture around the world while finding the best young chefs under 30 and helping them develop their culinary skills.
The 10 Canadian semi-finalists who will compete to become this country's representative at the S. Pellegrino Young Chef 2015 competition in Milan on June 25th-27th are:
- Randell Brandon, Epicurean Fine Dining (Niagara-on-the-Lake, Ontario) Rabbit in an Autumn Field
- Jean-Philippe Cloutier, Le Cellier (Gatineau, Québec), Brome Lake Duck Two Ways
- Cara Davis, George (Toronto, Ontario), Quail Roulade with Beets and Smoked Apple
- Nicol François-Emmanuel, Fonds de Bourse Cassandre Paquette (Montréal, Québec), Roasted Bison Sirloin, Goose Foie Gras Cromesquie, Chrome-footed Bolete Ravioli
- Subir Ghosh, Sheraton Hotel Red Deer (Red Deer, Alberta), Crispy Meringue, Raspberry Sorbet, Rose Foam, Raspberry Vodka Jelly and Mascarpone
- Hayden Johnston, Richmond Station (Toronto, Ontario), Duo of Duck – Salt Baked Breast & Braised and Glazed Leg
- Paul Moran, CMH-K2 Lodge (Nakusp, BC), Blood Pigeon Smoked and Roasted, Beet Jus and Charcoal Oil, Polenta and Salsify
- Adam Oliveira, The Spoke Club (Toronto, Ontario), Lake Erie Pickerel with Broth of Leek & Seaweed
- Dominique Roy, Fairmont Le Château Montebello (Montebello, Québec), Duck, Foie Gras and Maple
- Justin Tse, Social Restaurant (Ottawa, Ontario), Strawberries and Cream
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 according to the competition's five Golden Rules: ingredients, skills, genius, beauty, and message.
"It was a very hard task to select just so few finalists from so many interesting proposals," says Andrea Sinigaglia, ALMA general manager. "Having the opportunity to analyze original recipes created by young chefs from all over the world was a thrilling experience, and an incredible demonstration of just how much talent and love for fine food it is possible to find everywhere in the globe."
The 10 Canadian semi-finalists will compete on Feb. 9th to determine this country's official finalist. Leading local chefs Susur Lee, Cory Vitiello and Matty Matheson will mentor and evaluate the semi-finalists at an event at Malaparte in Toronto.
To make the competition even more interesting, between March 1st and 31st Vogue Italia will select 20 emerging stylists from each participating country to collaborate with the finalists and produce a fashion creation inspired by the chefs' signature dishes.
The Canadian finalist will join the other 19 finalists for the S. Pellegrino Talent Awards on June 25th-27th in Italy where S. Pellegrino is the official water of Expo Milano 2015 and of the Italian Pavilion.
An international jury of seven famous chefs including Gastón Acurio, Yannick Alléno, Massimo Bottura, Margot Janse, Yoshiro Narisawa, Éric Ripert and Joan Roca will select the S.Pellegrino Young Chef 2015. The food and fashion lovers attending the event will vote for Best Couple Chef Stylist 2015.
During this final round, "mentor chefs" will support each of the 20 finalists by providing suggestions on how to improve their recipe and become a better chef.
"S. Pellegrino Young Chef 2015 is consistent with S. Pellegrino's position as a trendsetter in fine dining and fine living," says Jennifer Semley Robert, marketing manager, International Brands, Nestlé Waters Canada. "In fact, it's the most recommended water by international chefs and top sommeliers. This event confirms the brand's dedication in supporting young chefs in the culinary community."
FineDiningLovers.com will publish exclusive content about each local and international phase of the project, the signature dishes, and the fashion creations.
Follow the hashtag #SPYoungChef to stay up-to-date on the event.
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
For further information: Nestlé Waters Canada: Leslie Booth--Ph. 416.427.1588 - [email protected]; Shelley Pringle--Ph. 416.597.1518/Mob. 416.275.9365 - [email protected]; Sanpellegrino SpA: Antonella Stefanelli - Ph. +39.02.31972796/ Mob. +39.346.6064722 - [email protected]; Ketchum: Carmelo Santisi - Ph. +39.02.62411928 - [email protected]; Claudio Rascio - Ph. +39.02.62411964/Mob. +39 346 8851355 - [email protected]