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The countdown has started: in a few days, the Venice lagoon will host the 2012 S.Pellegrino Cooking Cup, a competition that blends two passions - sailing and fine dining - all in a perfect Italian style.
While waiting for the behind-the-scenes scoop and exclusive video from Fine Dining Lovers, we’d like to introduce you to some of the young talented chefs who will take part in the competition and cook aboard the sailing boats.
Today we meet 21-year-old Martin Voelkerts. In May 2011, he started working at L'air du temps, Novilles sur Mélhaigne, where he is currently responsible for the pastry sector.
Here’s what he revealed about himself and his food world.
Formerly you were...
I fell in love with cooking when I was 4 years old. As a matter of fact, I literally fell into cooking when I was 4 years old. I spent a lot of time in in the kitchen of our family’s restaurant!
You decided to become a chef because...
Because I falled in love with it when I was still a child.
Your food philosophy is...
I like modern and inventive cooking. As far as vegetables, herbs and flowers are concerned, I love to play with its form and texture.
For your career your dream is...
I dream of having my own restaurant but for the moment, I would like to experience as much as possible.
For your personal life your dream is…
As far as my personal life is concerned, I would like to be able to combine both my passion for cooking and family. By this, I mean being happy and fullfilled.
Was there an experience or a person that contributed to your decision to become a chef?
I would say my parents because they have their own restaurant, which I fancy too.
What is your favourite dish and why?
I do not have a properly favourite dish but broadly speaking, I like asparagus and langoustine.
What would you like the judges to know about you?
That challenge is a real challenge for me in comparison with other cooks who already have a restaurant and consequently have more experienced. I would like to show them I am worth it.
Did you meet any difficulty/obstacle to get where you are today?
People always told me I look much younger than I am actually.
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Update: with the ingredients from the Mistery Basket the young chef from Belgium prepared a lovely 'Sardine / tomato / fresh herbs'
