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Food Meets Talent by S.Pellegrino has held its first event during The World’s 50 Best Restaurants event in Antwerp, Belgium.
There were talks from chefs across the world, with the likes of Heston Blumenthal presenting their work and kitchen philosophies, as well as the ideas that are driving them at the moment.
To kick off proceedings Oliver Van Nueten from Antwerp created a chocolate sculpture to celebrate the world of hospitality.
S.Pellegrino Young Chef competition winner Mark Moriarty used the stage to talk about his journey since winning the SPYC event back in 2015. He spoke about the opportunities created by being part of the project and how many doors it opened for him.
After his talk, the young chef said: ‘Six years on, the competition continues to open doors, here I am talking under my chef hero Heston Blumenthal. It has allowed me to accelerate my career and I’m honoured to be part of the family.”
Heston Blumenthal - the headline act of the day - presented his thoughts on quantum gastronomy. The British chef, known for sitting at the cutting edge of gastronomy, has started research into quantum mechanics and philosophy to approach his own personal development and the development of his cuisine.
There was a unique moment in which a group of chefs - Ana Roš, Clare Smyth and Micha Tsumura - posted video lessons to their younger selves, offering emotional advice on camera, which made for stirring inspiration for the young talents in the room.
Videos, talks and presentations from the event will be available on Fine Dining Lovers soon.
