{"id":9800,"date":"2022-11-29T11:11:01","date_gmt":"2022-11-29T11:11:01","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=9800"},"modified":"2022-11-29T11:11:01","modified_gmt":"2022-11-29T11:11:01","slug":"young-chefs-prepare-for-the-s-pellegrino-young-chef-academy-regional-competition-that-fast-tracks-careers","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/young-chefs-prepare-for-the-s-pellegrino-young-chef-academy-regional-competition-that-fast-tracks-careers\/","title":{"rendered":"Young Chefs prepare for the S.Pellegrino Young Chef Academy Regional Competition that fast-tracks Careers"},"content":{"rendered":"

Introducing the young chefs from Africa, Middle East & South Asia region who are preparing to dazzle with an excitingly diverse array of dishes in the lead-up to the regional event.<\/strong><\/p>\n

\n

The S.Pellegrino Young Chef Academy<\/strong> has seen many of its alumni rise to stardom over the years of this prestigious international competition.<\/p>\n<\/blockquote>\n

The carefully crafted combination of mentorship, connection to the global community, exposure to internationally acclaimed chefs and a philosophy of sustainability and personal beliefs, is about so much more than competing \u2013 it gives each chef a chance to grow, develop and reach for their very best. The latest edition sees 15 young chefs from Africa, Middle East & South Asia region who will embrace the challenge, vying for recognition and a prestigious place in the global final.<\/p>\n

The competition\u2019s largest region geographically encompasses an extremely diverse range of culinary cultures: India, the Middle East, South Africa and includes chefs hailing from even further afield, so expect a fascinating array of dishes and influences at the regional event, which will take place in Cape Town in January 2023.<\/strong><\/p>\n

MEET THE REGIONAL FINALISTS <\/strong><\/h3>\n

FROM SOUTH AFRICA<\/strong><\/p>\n

Ellah Maepa <\/strong>is the executive chef and manager at The Backyard Caf\u00e9 in Cape Town.<\/p>\n

Mentor: Lapo Magni<\/strong><\/p>\n

Dish: Greenage<\/em> \u2013 vegan seitan, rooibos infused bao buns, pickled cucumber, gooseberries, kiwi<\/p>\n

Ellah\u2019s dish is inspired by the power of flavour in simplicity, and her love for fusion. \u201cAs a chef, you always feel like you can do better. I find comfort in how people react to my dishes, and so with this dish, I embrace the produce the earth gives us. I want each component to be felt with every bite for what it is!\u201d<\/p>\n

Tiaan Snyman <\/strong>is a junior sous chef at Saxon Hotel, Villas & Spa in Johannesburg.<\/p>\n

Mentor:\u00a0Matthew Foxon<\/strong><\/p>\n

Dish: Pauline\u2019s Lamb<\/em> \u2013 Karoo lamb seared, braised, cured, and smoked with port jus and carrots<\/p>\n

Tiaan\u2019s dish is a tribute to his grandmother and how she inspired him to pursue cooking professionally. \u201cGrowing up, a lamb was, and still is, an expensive commodity, and always went hand in hand with a special occasion in my home. The preparation of the lamb dish was tasked to my grandmother who would always take great care and never leave anything to waste.\u201d<\/p>\n

Bianca Strydom <\/strong>is a development chef for Woolworths and previously worked at The Restaurant at Waterkloof as well as La Colombe.<\/p>\n

Mentor: Gr\u00e9gory Czarnecki<\/strong><\/p>\n

Dish: Sunny side up<\/em> \u2013 vichyssoise pur\u00e9e and egg yolk filled ravioli, onion velout\u00e9, cured egg yolk<\/p>\n

Bianca wanted to create a dish that can live on a fine dining menu, made with \u201caffordable, attainable, everyday ingredients that she grew up eating at least once a week. \u201cIt is important to remember that knowledge, skill, and technique count for so much. A roast potato, a soft-boiled egg and a plate of pasta have so much potential if you know how to work with basic ingredients.\u201d<\/p>\n

Aengus Moloney <\/strong>will be relocating to Ireland in late November to work as a chef at Tuscany Bistro, previously based at G\u00e5te at Quoin Rock near Stellenbosch.<\/p>\n

Mentor: Gr\u00e9gory Czarnecki<\/strong><\/p>\n

Dish: Bobotie? Today and Tomorrow<\/em> \u2013 bobotie braised beef cheek, br\u00fbl\u00e9ed bay custard and yellow rice steam bun<\/p>\n

Aengus\u2019 recipe comes from childhood memories of his mum’s adaptation of the recipe when he and his brother refused to eat raisins. \u201cBobotie is a traditional South African dish and everyone has their version of it. Mine is rooted in the dish my mother made us that we\u2019d have for dinner one night and on a sandwich for lunch the next day. I\u2019ve found my interpretation while holding true to that core memory.\u201d<\/p>\n

Zant\u00e9 Neethling<\/strong> recently moved to Nest restaurant in Knysna, working in the role of head chef, previously from Hazendal Wine Estate.<\/p>\n

Mentor: Mich\u00e9lle Theron<\/strong><\/p>\n

Dish: Strandveld Ecosystem<\/em> \u2013 smoked mussel flan, pickled kob, sweet potato tart, buchu sauce, golden sage tea<\/p>\n

Zant\u00e9 embraces indigenous South African ingredients growing in their natural habitat along the Southern African coastline. \u201cWe live in a land of forgotten foods. The dish uses a variety of indigenous medicinal fynbos plants which are pure and nutritious. I am using these ingredients in a modern way to showcase an edible ecosystem and express South African terroir.\u201d<\/p>\n

Tiisetso Matela <\/strong>is head chef at Rust en Vrede in Stellenbosch<\/p>\n

Mentor: Fabio Daniel<\/strong><\/p>\n

Dish: Seared kudu and sorghum<\/em> \u2013 kudu, fermented and burned sorghum, sago jus, butternut, bean puree<\/p>\n

Tiisetso combines elements and ingredients that convey traditional cultures within South Africa, he says, \u201cSorghum is mainly used in African cultures as a staple ingredient for porridge and traditional beer fermentation.\u00a0 Kudu reflects our Afrikaans farm heritage, kudu is one of the best meats to braai (barbecue) on either spit or direct coals.\u201d<\/p>\n

FROM INDIA<\/strong><\/p>\n

Deepak Jakhar <\/strong>is the executive sous chef at Titlie Culinary Bar overlooking Vagator Beach, Goa.<\/p>\n

Mentor: Tarun Sibal<\/strong><\/p>\n

Dish: Nostalgia<\/em> \u2013 whey-cooked pearl millet, vegetables, raab, salt-baked potato and tomato relish<\/p>\n

Deepak chooses a power-packed vegetarian ingredient full of nutrients as the focus of his dish. \u201cIn the green belt of India, we have an abundance of this grain, bajra (pearl millet). This is very nostalgic to me, whenever I used to have this I got lost in it, just as a child does with cotton candy. This is the perfect option for a vegetarian to get all the nutrients they need.\u201d<\/p>\n

Mythrayie Iyer<\/strong> is head chef at Farmlore sustainable fine dining restaurant near Bengaluru, Karnataka<\/p>\n

Mentor: Johnson Ebenezer<\/strong><\/p>\n

Dish: Barter \u2013 Evolution of Indian Cooking through the age of exploration<\/em> \u2013 lobster, feni jelly, aubergine stuffed ridge gourd<\/p>\n

Mythrayie\u2019s dish explores the history of Indian cuisine and how it evolved over the centuries from hunting and gathering to the ingredients grown in different terroirs across the Indian subcontinent. \u201cIngredients were bartered from all over the country,\u201d she says. \u201cNew world ingredients were introduced in the 15th<\/sup> century with Vasco da Gama. These ingredients are now staples in the Indian cuisine we know today.\u201d<\/p>\n

FROM UNITED ARAB EMIRATES<\/strong><\/p>\n

Simone Pino <\/strong>is a sous chef at The Arts Club Dubai<\/p>\n

Mentor: Alessandro Stefani<\/strong><\/p>\n

Dish: Lamb, Pea Tart, Beetroot and Caviar<\/em><\/p>\n

Simone\u2019s signature dish is inspired by memories of picking peas with his grandparents as a child and eating them raw from the plant. \u201cThe taste was amazing. I wanted to combine this spring flavour with the top-quality lamb which I appreciated during my work experience in London. Spring peas combined with mint to give you a flavour of freshness, and beetroot and caviar add complexity and a “Wow” factor.\u201d<\/p>\n

Aur\u00e9lien Durand<\/strong> is chef de cuisine at Ossiano Restaurant at Atlantis, The Palm in Dubai<\/p>\n

Mentor: Gr\u00e9goire Berger<\/strong><\/p>\n

Dish: Life starts at the end of your comfort zone<\/em> \u2013 Patagonian toothfish, sea lettuce panna cotta, jellyfish salad<\/p>\n

The name of Aurelien\u2019s dish comes from his personal experience, of leaving his comfort zone in France to travel through Africa and the Middle East. \u201cI have selected unusual and sustainably sourced products that will give my guests a unique experience. As I always lived nearby the sea, I choose to build my identity exclusively around seafood. Scarcity and mystery are in my opinion the new luxury, but with respect for ethical processes and the environment.\u201d<\/p>\n

Mirsat Yilmaz <\/strong>is a sous chef at Atlantis Hotel, The Palm, Dubai<\/p>\n

Mentor: Steven Fair<\/strong><\/p>\n

Dish: Lamb ribs, clay pot white beans, Aleppo pepper lamb sauce,\u00a0 zaatar, onion, carrot<\/p>\n

Mirsat\u2019s dish is inspired by the multicultural city that he experienced on moving to the city of Istanbul from his hometown as a 16-year-old intern. \u201cWhen I first walked the streets of Taksim I experienced the diversity of people and ethnicity, food and culture. My dish encompasses the Turkish cuisine\u2019s traditional richness of taste, local spices with local produce as well as modifying them in a modern way.\u201d<\/p>\n

FROM QATAR<\/strong><\/p>\n

Luis \u2018Angel Huamani\u2019 Huerta<\/strong> is chef de cuisine at the contemporary Peruvian restaurant, La Mar Doha by Gast\u00f3n Acurio.<\/p>\n

Mentor: Rub\u00e9n Escudero<\/strong><\/p>\n

Dish: From my Peruvian lands<\/em> \u2013 beef, melcocha sauce, quinoa, Peruvian chulpi<\/p>\n

Luis\u2019 dish is inspired by each country where he has travelled and worked throughout his cooking career, and the cultures and people he\u2019s come across. \u201cAs chefs, our travels fill us with experience to create new dishes. In this dish, I want to show the mixture of techniques and styles I\u2019ve experienced combined with my Peruvian origin.\u201d<\/p>\n

FROM BAHRAIN<\/strong><\/p>\n

Muhammad \u2018Afif Adnanta\u2019<\/strong> is a junior sous chef at Four Seasons Hotel, Bahrain Bay<\/p>\n

Mentor: Meidy Zuhri<\/strong><\/p>\n

Dish: The Reflection of Nature<\/em> \u2013 Firefly squid, coconut milk, butternut, rice papillote<\/p>\n

Afif\u2019s dish is inspired by the foods of his Indonesian roots and his culinary journey as a chef. \u201cI am here today with a spirit of regeneration for the future, and a passion for food. By bringing out traditional ingredients, I hope people in the world and in my country will honour and value local produce, evolving and protecting Indonesian cuisine for future generations.\u201d<\/p>\n

FROM EGYPT<\/strong><\/p>\n

Kareem Atef<\/strong> is head of Research and Development for TLT Concepts (The Lemontree)<\/p>\n

Mentor: Mina B. Rofaeil<\/strong><\/p>\n

Dish: Egyptian Delight<\/em> \u2013 roast lamb loin, potato roulade, bessara tartlet, okra stew, sweet potato pur\u00e9e<\/p>\n

Kareem\u2019s dish takes some of the oldest recipes like Egyptian bessara, dukkah and taro and presents them in a modern way with beautiful twists and techniques. \u201cIt\u2019s Egypt on a plate, with memories of eating bessara as a child, and modern touches in the taro sheets, sous vide lamb and dukkah, and great textures.\u201d<\/p>\n

Shehab Medhat <\/strong>is the chef de cuisine at Anchor Bistro in Giza.<\/p>\n

Mentor: Ali Khouzami<\/strong><\/p>\n

Dish: Sangari fish<\/em> \u2013 sea bass, sangari stuffing, smoked eggplant, tomato salad tart<\/p>\n

Shehab is inspired by a traditional Egyptian dish called sangari fish. \u201cWithout dreams we reach nothing. Without love, we feel nothing. To reach for your dreams, you need determination, discipline and self-confidence to make your dreams come true. I believe that culinary work is art and love.\u201d<\/p>\n

From among these fifteen chefs, the overall regional winner as chosen by the local jury will cook again at the Grand Finale in Milan in 2023 competing for the title of S.Pellegrino Young Chef Academy winner. Furthermore, three chefs will also have the opportunity of proceeding in the following categories \u2013 the S.Pellegrino Award for Social Responsibility;<\/strong> Acqua Panna Award for Connection in Gastronomy<\/strong>; and the Fine Dining Lovers Food for Thought Award<\/strong>.<\/p>\n

Sanpellegrino wishes all these young chefs the very best in their preparation for the regional leg next year.<\/p>\n","protected":false},"excerpt":{"rendered":"

Introducing the young chefs from Africa, Middle East & South Asia region who are preparing to dazzle with an excitingly diverse array of dishes in the lead-up to the regional event. The S.Pellegrino Young Chef Academy has seen many of its alumni rise to stardom over the years of this prestigious international competition. The carefully…<\/p>\n","protected":false},"author":1,"featured_media":9801,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-9800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nYoung Chefs prepare for the S.Pellegrino Young Chef Academy Regional Competition that fast-tracks Careers - FoodBlogDBN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.food-blog.co.za\/durban\/young-chefs-prepare-for-the-s-pellegrino-young-chef-academy-regional-competition-that-fast-tracks-careers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Young Chefs prepare for the S.Pellegrino Young Chef Academy Regional Competition that fast-tracks Careers - FoodBlogDBN\" \/>\n<meta property=\"og:description\" content=\"Introducing the young chefs from Africa, Middle East & South Asia region who are preparing to dazzle with an excitingly diverse array of dishes in the lead-up to the regional event. 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