Applications open to next San Pellegrino Young Chef Academy Competition
The competition programme, which is open to young chefs under 30 years of age, will offer participants the opportunity to gain global visibility during a worldwide selection process that will culminate in the Grand Finale event planned for 2023.
The 2019/21 edition saw 300 talented young chefs and mentors from 50 different countries and regions, with chef Jerome Ianmark Calayag, who represented the UK and Northern Europe, named the winner following a three day event in Milan back in October.
“A few months after the success of the Grand Finale 2019/21, we are thrilled to announce the fifth edition of the S.Pellegrino Young Chef Academy Competition,” says Stefano Bolognese, San Pellegrino’s international business unit director.
“The competition, originally conceived as an international scouting project, has evolved over the past two years into an authentic, permanent training and networking laboratory: the S.Pellegrino Young Chef Academy, an inspiring community of more than 1000 people made up of young and senior chefs originating from all over the world.
“The competition opens the doors to the Academy and is the main tool we have to stimulate creativity and promote talent. The whole project conveys our commitment to pushing continuous evolution within the gastronomy world, which today represents an extraordinary ‘space’ to spread universal values, such as sustainability, responsibility, inclusivity, resilience and beauty.”
Applications for the free-to-enter S.Pellegrino Young Chef Academy Competition 2022/23 are open until 30 April 2022, with chefs required to provide personal and professional information and submit the recipe of a signature dish 'able to communicate their personal vision, unique skills, and creativity'.
UK -based finalists will be officially in the running for the ‘S.Pellegrino Young Chef Academy Award 2022-23’ title, but will also compete for three additional awards reflecting their approach to social responsibility, connection in gastronomy and 'food for thought'.
For more information on the competition and to enter, click here.
