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You will be the mentor for Vitalii Savelev, how you will challenge him?
I think the maturity and confidence Vitalii Savelev has can make him understand the importance and the magnitude of this competition. It is a pleasure for me to get to advise him and share my experience and knowledge with him.
What advice would you give to yourself as a younger chef?
I would try to instil him what to me are the highest values in this job: to be authentic and original, self-critical and that he never loses the appetite for learning. And the curiosity to take on new challenges.
In the 2019-2020 edition of S.Pellegrino Young Chef, for the first time the S.Pellegrino Award for Social Responsibility was awarded to the signature dish that was able to show that principles of sustainability enhance food. How do you integrate sustainability in your kitchen?
In my kitchens temporality, proximity and respect towards the product are fundamental and they allow us to make a more sustainable cuisine every day.
How do you think the culinary world is evolving?
I believe society dictates the parameters and us cooks have the responsibility to make a gastronomy that reflects the values of the present times with our knowledge. It is not enough to make tasty food, we must turn cuisine into a language that transmits emotions, philosophy and respect. Gastronomy is heading towards a cuisine made to enjoy while valuing health and sustainability.
You have been a part of the jury in the 2017-2018 competition, what do you think you can bring to the competition as mentor?
It has made me understand the high level of the contestants and the notable technical and creative level. I will try to use this experience to properly advise Vitalii.
