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00:10 15 finalists from 4 continents challenged each other in Milan to win the prestigious San Pellegrino Young Chef Academy Competition Award.
00:18 The best young chefs, under-30s from all over the world, have gone through a selection process that lasted 2 years
00:24 to reach the final phase of the fifth edition of the prestigious international contest promoted by San Pellegrino
00:30 to support the new talents of the world of gastronomy.
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00:36 The first four editions of the competition have called for 10,000 young chefs
00:40 and have involved hundreds of renowned senior chefs as judges and mentors.
00:45 To judge the creations presented at the grand final of the 2023 edition
00:49 an international jury of exceptional chefs was formed, including world-renowned chefs Pia Leon, Riccardo Camanini, Helene de Roos, Vicky Lau and Nancy Silverton.
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01:01 San Pellegrino wants to feed a virtuous circle, for the benefit of the whole world of high gastronomy
01:06 by supporting a networking platform with which to enhance the skills and competences of young chefs
01:13 who can access training programs and create a network of relationships with the professionals of gastronomy around the world.
01:20 So, Michel Beneventi, CEO of the San Pellegrino group.
01:24 The San Pellegrino Young Chef Competition is an event that is part of a broader project of promotion and support for gastronomy.
01:31 Our company has always been linked to high gastronomy, which has given us a lot in these 125 years of history
01:37 and that we are committed to supporting in our work.
01:40 With this spirit, the San Pellegrino Young Chef Competition was born.
01:43 A competition that promotes a new generation of talents, under 30, who will be the real protagonists of the future of international gastronomy.
01:52 Nelson Afreitas was awarded the award with his signature dish, "Crispy red trillia",
01:58 a sea urchin and black garlic dish made at home, designed in collaboration with inventor Filipe Carvalho.
02:04 Italian representatives in the final are Michele Antonelli of the Gastro B restaurant in Villa Musone in Ancona
02:11 and his mentor is Chef Andrea Prea with "Spin the cauliflower",
02:14 an author's dish inspired by sustainability and circularity, with the use of cauliflower in all its parts.
02:20 Also those commonly considered scraps is served in a dish in the shape of cauliflower in corn fiber,
02:26 obtained from the scraps of the cereal and 100% compostable.
02:32 As for the collateral prizes, the chef of Singapore, Yang Guo, won the "Fine Dining Lovers Food" for "Thousand Award".
02:40 Hesin Liu was declared the winner of the "Aquapanna Connection in Gastronomy Award"
02:46 and finally Arthur Gomes won the "San Pellegrino Award for Social Responsibility".
02:52 We are grateful to all the participants, young chefs and mentors, for having participated with great enthusiasm,
02:58 thus confirming the goodness of our commitment to supporting the new generations.
03:02 We are sure that these young people have a future of success ahead of them
03:07 and we at San Pellegrino are ready to give our support to build together the future of the restaurant
03:14 with an innovative and sustainable perspective.
03:17 It is an ambitious project that we are carrying out year after year,
03:21 and we are proud to see it being appreciated by young people and by the whole Ennoga gastronomic community.
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