On Wednesday 9 October the Cordon Bleu school in Paris hosted the S.Pellegrino Young Chef's North West Europe Finale. After five hours of hard work, it was Alexandre Alves Pereira (above) who eventually won the title and will go on to defend the colours of his region at the World Grand Final, to be held in May 2020 in Milan.
During the ceremony, three other prizes were also awarded:
S.Pellegrino Award for Social Responsibility for the dish that best reflects the principles of socially responsible practices
Acqua Panna Award for Connection in Gastronomy for the chef able to connect several cultures through his dish
Fine Dining Lovers Food for Thoughts Award for the young chef best representing his personal beliefs through his dish.
Fine Dining Lovers had the chance to interact with the four winners during the awards ceremony.
Alexandre Alves Pereira, S.Pellegrino Young Chef 2019 North West Europe
Why do you think your dish could win the Grand Final in Milan in June 2020?
It's a very personal dish that combines three products that it's based on. I put forward the taste of each product without altering anything. The mixture of cultures and techniques in this dish is for the sole purpose of enhancing the taste of each food: asparagus, sardines and ground ivy.
How do you hope to work with Anne-Sophie Pic, your new mentor?
Anne-Sophie Pic seems very nice and is a recognized chef with enormous experience so it can only be positive for me. There are always things to improve in a dish and I hope it will help me in that way. Even after submitting my application a few months ago, I set some details and did a lot of tests to get the best possible dish. With the experience and qualities of Anne-Sophie Pic, it can only evolve in the right way.
What are your professional dreams?
Apart from winning the S.Pellegrino Young Chef, I hope someday to be in the place of the chefs who have taught me many things and that I will bring my brand to the gastronomy as they knew how to.
Evens Lopez, Fine Dining Lovers Food for Thoughts Award
This award rewards the chef who has best transcribed his ideas into a dish. Can you tell us more about your creation?
My dish used 100% lobster and artichoke. I really believe in sustainability. For me being a chef is not just about good cooking, there is an ecological responsibility and my dish was based on the use of a whole product to have the least waste possible. I am very proud of my dish!
Kitano Yurika, S.Pellegrino Award for Social Responsibility
Why do you think you won this prize?
I revealed the quality of the products from Normandy through my dish
What do you think are good practices for a leader in terms of sustainability?
We must impose geographical restrictions and not waste any product to develop its creativity.
Vivien Rouleaud, Acqua Panna Award for Connection in Gastronomy
Why do you think you won this prize?
The members of the jury probably chose my dish because it is prepared with local products, it is a dish zero waste that represents my philosophy to work every element to the end.