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S.Pellegrino Young Chef 2016 - Apply Now.
If you want to be crowned S.Pellegrino Young Chef 2016 don't forget to submit your application before the deadline of 31st March 2016 at 23:59 (GMT+1).
Meanwhile, let's take the opportunity to inspire you with the top 20 dishes cooked by last year's S.Pellegrino Young Chef regional winners!
Enjoy...and remember - applications close soon.
1. ANGELO SCIROCCO, AFRICA - MIDDLE EAST | 'MILK IS THICKER THAN WATER'
Angelo Scirocco was one of a few of last year's chefs to create a dessert. Sweets aren't on the menu this year but what would you create for an appetizer or a main course? Let us know and apply here.
Would game be your preferred choice? Or would you try something less traditional? As part of the application process to SPYC 2016 you will get the chance to tell the story behind your dish.
3. PAUL MORAN, CANADA | BLOOD PIGEON SMOKED AND ROASTED, BEET JUS AND CHARCOAL OIL, POLENTA AND SALSIFY
Can you match this dish? Fill out the application to take part in this year's S.Pellegrino Young Chef 2016.
4. JIN YONG PARK, CENTRAL EAST ASIA | SAMGYETANG
This young chef wanted to portray his Korean identity on a plate. What would your dish say about you? SPYC 2016 is a chance to get creative. Apply here to take the opportunity to really express yourself on the plate.
5. ZHU WENYUAN, CHINA | TOMATO
Take the opportunity to express your passion on a plate as Zhu did in last year's competition with the simply named dish 'tomato'. You can sign up to take part here.
6. STEFAN BARCA, EAST EUROPE | WHO KILLED THE BAMBI
What would you call your dish? Let us know by filling in the online application and have the chance to tell the story behind your dish.
7. PAUL FEYBESSE, FRANCE | ARLETTE ONION
Paul Feybesse used two basic ingredients, the onion and the potato combined with the luxury ingredient of truffle to represent traditional French cuisine using modern techniques. How would you let the soul of your region's ingredients shine through while adding in a modern spin? Let us know by applying now.
8. TOBIAS WUSSLER, GERMANY - AUSTRIA | MILCHEIS VOM TANNENGRÜN
Tobias was inspired by his parents and brothers to take on the challenge of SPYC 2015. Who is your culinary inspiration? Take your chance to let them know and have the opportunity to meet some of the best chefs in the world by applying to S.Pellegrino Young Chef 2016.
9. PAOLO GRIFFA, ITALY | TRIPE & FOIE GRAS
Paolo Griffa chose to represent Italy with the nationwide used tripe and fatty liver hailing back to the Roman era. How would you capture your region's traditions? Tell us with your signature dish.
10. RYOMA SHIDA, JAPAN | UMAMI
How does your plating match up? If you think you're in with a chance to compete against other young chefs under 30 years old apply here.
11. MARIA JOSE JORDAN, LATIN AMERICA | IMMORTAL TECHNIQUE: CITRUS, ROSEMARY, GIN
Maria was the only female contestant at the Grand Final last year. If you are a young female chef or know a colleague who should apply, make sure you take the chance before March 31st, 2016.
12. ALEXANDROS TSIONITIS, MEDITERRANEAN COUNTRIES | CRETAN SALAD IN A POT
Be inspired by ingredients for the region you're representing. Think about seasonality too - remember the grand final of SPYC 2016 will be held in October 2016 in Italy. For your chance t obe involved submit an online application before 31st March 2016.
13. PETER GUNN, PACIFIC | ROBBINS ISLAND WAGYU SHORT RIB W. ROAST CELERY VINAIGRETTE
Peter Gunn's dish was enough to beat 9 other contestants in the regional finals and get him to the grand final for 2015. Who's going to take his place for the Pacific this year? Apply online to find out if it could be you.
Your dish must send a message to the judges. What does each ingredient on the plate express about your region? Make sure you convey your message clearly in the application form.
15. CHRISTIAN ANDRÉ PETTERSEN, SCANDINAVIA | EAST MEETS WEST
Christian combined Nordic ingredients with Asian techniques in this spectacular looking dish. What techniques would influence your style of cooking? Show us now.
16. KIRK WESTAWAY, SOUTH EAST ASIA | FOREST PIGEON
Kirk Westaway used all the elements of the pigeon, including the crown, heart, liver, neck and bones to make a tasty accompanying parfait and sauce. Ingenious waste free cooking at it's finest. How would you impress the judges by championing your main ingredient to its full potential. You have time to decide on your signature dish until March 31st 2016.
Eel and onion are representative of David's hometown. Taking inexpensive ingredients he has applied a touch of modern creativity to reinvent a dish that reminds him of home. How could you champion your local produce? If you think you have the skill to re-define your favourite local ingredients let us know about it by applying to SPYC 2016.
18. MARTIN ELSCHNER, SWITZERLAND | RIVER/LAND/EARTH
Martin showed plenty of ambition with his unusual dish. How ambitious are you? Do you think you could compete in this year's S.Pellegrino Young Chef, apply now if so.
19. MARK MORIARTY, UK-IRELAND | CELERIAC BAKED IN BARLEY AND FERMENTED HAY, CURED AND SMOKED CELERIAC
This is Mark Moriarty's vegetarian dish that won him title of SPYC 2015. If you think you can compete at this level apply now.
Make sure your dish represents your cooking philosophy and every ingredient on the plate can tell a story. What would your story be? You can tell us by applying online to become part of this year's competition.
