S.Pellegrino Top Young Chef 2018 featured 21 international finalists who used their talent and vision to represent their regions; their cooking skills judged by some of the world’s best chefs on an international platform.

Achievements in fine cuisine are celebrated in the S.Pellegrino Young Chef 2018 competition. The competition is inspired by five golden rules that embody the love of epicure: ingredient, skill, genius, beauty and message are key to the selection of the world’s best young culinary talent. The winning title of S.Pellegrino Young Chef 2018 is one of the highest honours in gastronomy and is presented at the world’s rendez-vous for taste and culture — Milan, Italy. The competition, hosting 21 internationally selected young culinary talents, featured the chefs’ award-winning signature dishes before a panel of elite world chefs. The golden standards, applied by the experts at ALMA, the world’s leading international educational and training centre for Italian cuisine, ensure a true ensemble of the world’s best in culinary talent.

This year’s esteemed panel of judges, titled the Seven Sages, consisted of some of the world’s leading chefs: Virgilio Martínez, Margarita Forés, Brett Graham, Annie Féolde, Dominique Crenn, Ana Roš and Paul Pairet. Tasked with the superb responsibility of choosing the winner of the S.Pellegrino Young Chef 2018, the Seven Sages masterfully applied their expertise and knowledge to “search for the heart” and for the “truth in the kitchen” of fine cuisine and its selected creative geniuses.

Canada’s own celebrated culinary talent, chef Benjamin Mauroy-Langlais — winner of S.Pellegrino Young Chef Canada — arrived in Milan this May to showcase his signature dish: smoked eel, celeriac (Spring in Kamouraska).

The delicacy won him the prestigious title of Canada’s best young chef before a panel of the industry’s most respected names at an exclusive gathering, which was held at the Art Gallery of Ontario in Toronto this October.

Chef Benjamin Mauroy-Langlais was among the 21 talented finalists to compete in the exciting and intense grand finale in Milan, Italy, this May 2018. His journey, coached by Canada’s own mentor chef, Riccardo Bertolino, helped him to cultivate and present his gustatory delight to the world stage.

Following a thrilling competition, the title of S.Pellegrino Young Chef 2018 was awarded to chef Yasuhiro Fujio of Japan for his signature dish, which featured the ayu fish, a sweet river fish found in Japan and available only during a brief period in the summer.

Relive the competition’s inspiration, creation and captivating experience with episodes available to all food connoisseurs online at: www.sanpellegrino.com

photos courtesy of Sanpellegrino, fine dining lovers