Premio S.Pellegrino Young Chef Academy 2023: Nelson Freitas è il vincitore

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(Adnkronos) - 15 finalisti da 4 continenti si sono sfidati a Milano per aggiudicarsi il prestigioso S.Pellegrino Young Chef Academy Competition Award. I migliori giovani chef under-30 da tutto il mondo hanno superato un percorso di selezione durato 2 anni, per giungere alla fase finale della quinta edizione del prestigioso contest internazionale promosso da Sanpellegrino per supportare i nuovi talenti del mondo della gastronomia. È stato Nelson Freitas a conquistare la stimata Giuria, aggiudicandosi il prestigioso Premio S.Pellegrino Young Chef Academy 2023 con il suo segnature dish Triglia rossa croccante, riccio di mare e aglio nero fatto in casa, ideato in collaborazione con il mentore Filipe Carvalho.   Rappresentati italiani nella finale, Michele Antonelli, del ristorante GastroBi di Villa Musone di Ancona, ed il suo mentore, lo chef Andrea Aprea, con “Spin the cauliflower” un piatto d’autore ispirato alla sostenibilità e alla circolarità con l’utilizzo del cavolfiore in tutte le sue parti, anche quelle comunemente considerate scarti e servito in un piatto a forma di cavolfiore, in fibra di mais, ottenuta dagli scarti del cereale e al 100% compostabile.

Transcript

00:00 [MUSIC]

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.

00:34 [MUSIC]

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.

00:59 [MUSIC]

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.

03:29 [Music]

03:33 [BLANK_AUDIO]

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