David Ljungqvist Interview: Mentor in S.Pellegriono Young Chef 2020 Competition

Chef David Ljungqvist from Portal Restaurant in Stockholm will be offering the benefits of his culinary experience and expertise to mentoree Jerome Lanmark Calayag in the fourth edition of the global talent search to find the best young chef in the world, S.Pellegrino Young Chef.

Sharing the same kitchen in the build-up to the event the Swedish chefs will be working together to create a coherent message with Calayag's vegetarian signature dish, "humble vegetables" in preparation for judgment day in front of the international panel of judges.

Ljungqvist spoke to Fine Dining Lovers about his role as mentor and food and friendship ahead of the big day:

Can you remember the moment you decided to become a chef – what inspired you and what obstacles did you overcome to achieve your dream?

It was not a single moment, more a general feeling I had towards food ever since I was young. Food means family and friends for me. Being able to make delicious food for the people I love is a privilege.

S.Pellegrino Young Chef Academy

S.Pellegrino Young Chef | All the regional finalists

How important are competitions such as SPYC for young chefs?

The competitions are also changing, highlighting the importance of sustainability and responsibility on a global level. Inviting young chefs into these competitions is a great way to spread that knowledge.

You will be a mentor for Jerome Ianmark Calayag, how you will challenge him?

I will make sure he is comfortable and having fun. Make him push the flavours even more and remind him to take pride in presenting a vegetarian dish in such a big competition.

Recipe

Humble Vegetables

Jerome Ianmark Calayag is one of the twelve S.Pellegrino Young Chef 2019-2021 finalists for UK & North Europe Region.

Discover the Jerome Ianmark Calayag's Signature Dish

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?

The biggest reason for me and Jerome working so good together is that we share the same philosophy around food. We love plant based food and at Portal we work in very close collaboration with our organic farms. Working with Swedish produce and MSC marked fish is a no-brainer.

What advice would you give to yourself as a younger chef?

Be kind to yourself - it’s just food.

How do you think the culinary world is evolving?

For the better every day. Young chefs are constantly changing our gastronomy to be more sustainable and modern.