S.Pellegrino Cooking Cup 2014 crowns Russian chef

European chefs win big at the 14th edition of the cooking competition

Christopher Graham from Atlantis represented the UAE.
Christopher Graham from Atlantis represented the UAE.

The 14th edition of the S.Pellegrino Cooking Cup saw 41 boats competing from the Lido of Venice to the Island of San Giorgio.

The boat “MisterX 3”, with chef Karen Boscolo Meneguolo from Italian resturant El Gato di Chioggia on board, won the S.Pellegrino Cooking Cup trophy. The Inside the Cooking, a real race within the race involving 10 boats from S.Pellegrino international markets, each with a young chef onboard, saw the victory of the Russian boat.

These awards are assigned based on a ranking that takes in consideration the boat performance and the chef’s work at the same time.

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Sergey Berezutskiy won the Acqua Panna & S.Pellegrino Young Chef of the Year 2014 Award. He captured the attention of the jury with his signature dish mackerel with watermelon, crispy beetroot risotto and the chechil cheese. During the regatta, he presented the Timoteo, langoustines with artichokes smoked in birch bark with zucchini and tomatoes.

Each chef’s dish has been evaluated according to four criteria: presentation, difficulty of execution, taste and proper pairing with wine and water. “I still do not believe that I have received this award,” said Berezutskiy.

“It is like a dream coming true. It is a real honour and I hope that this will help to create interest in my cuisine. The experience on the boat was really challenging, but at the same time it was the most exciting moment. I am glad that my efforts have been appreciated by the jury.”

The second place in the Acqua Panna & S.Pellegrino Young Chef of the Year 2014 Award went to the Belgian chef Thomas Troupin, while the German chef Kirill Kinfelt ranked third place.

The coveted People’s Choice Award, assigned by the guests of the inaugural dinner, voting along with renowned gourmet experts, went to Thomas Troupin and his Egg 63°C, creamy brown butter emulsion, sherry & porcini mushrooms cream, lardo di colonnata. “I was not expecting to receive such award,” he said. “I am very proud because I am working really hard to promote Belgian cuisine and its local products around the world, for example with the project Generation W. For sure this recognition will give a contribution to elevate the awareness of our cuisine.”

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