For young chefs, coaching and mentorship with a seasoned professional can be a career-altering experience. This is one of the core values of the S.Pellegrino Young Chef Competition.
Now entering it’s third year, Canadian chefs 30 years and under can apply to take part in this internationally renowned competition, designed to scout and develop the best young chefs in the world. Contestants of the S.Pellegrino Young Chef Competition have the opportunity to gain valuable coaching from the industry’s best while networking and gaining national and international visibility.
Chefs de cuisine, chefs de partie, sous chefs and commis with at least one year’s work experience can submit their signature dish to Sanpellegrino.com.
Signature dishes will be evaluated by five criteria, known globally as the Golden Rules: Ingredients, Skills, Genius, Beauty and Message.
The competition is open for entries until April 30, 2017.
Last year, Chef Normand Laprise acted as “Mentor Chef” to Canadian winner and Calgary native Chef Sean MacDonald (Executive Chef, Hexagon Restaurant ). Together, they worked to perfect MacDonald’s signature dish - Duck and Carrot - in preparation for the S.Pellegrino Young Chef Competition’s “Grand Finale,” held in Milan, Italy. MacDonald represented Canada against 20 young chef hopefuls from around the world, also gaining exposure and feedback from a judging panel comprised of Gaggan Anand, Elena Arzak, Wylie Dufresne, David Higgs and Roberta Sudbrack, also known as the “Seven Sages.” Chef Normand was also a juror, along with respected Canadian chefs Connie DeSousa and Rob Gentile, at the Canadian semi-finals, held at the Art Gallery of Ontario (AGO) last year. He is looking forward to returning to the AGO on May 29th to talk about the importance of mentorship at this year’s Terroir Symposium.