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For the first time Lyon Sirha Fair will host the Global Young Chefs Challenge Finals.
After 2 years of intense competition around the world, 7 semi-finals putting against each other the skills of 21 young chefs from 21 countries, the Global Young Chef Challenge Final will be taking place during Sirha Lyon 2017 on the 25th of January 2017
This competition will see the 8 finalists battling for the Hans Bueschkens Trophy including the host country representative from France.
The competitors will have to prepare and present a 3 course menu of 6 servings in the required timeframe – 3 hours.
The arena will consist of a 1,000 m2 area, fully-equipped with 8 professional Kitchens, a VIP lounge and a grand stand to welcome 100 spectators.
Sirha receives almost 200 000 professional visitors from 135 countries whereof 20 000 are chefs. Sirha is covered by 1000 journalists with 2 300 media-web down fall during that week and 6.4 million page views. It also hosts the world most prestigious individual cooking competition, the Bocuse d'Or.
| Australia |
| Christopher Malone |
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Age : 20 Position : Sous Chef, Clarkes of North Beach, Perth Western Australia What is your culinary philosophy? My philosophy is to keep things fresh; produce, technique, pretty much everything. I like to select a couple ingredients and incorporate them as many ways as I can throughout the dish, keeping things light, elegant and balanced. It should taste as good as it looks. What does the Global Young Chef Challenge mean to you, as a chef? The Global Young Chef competition is amazing, it allows us as chefs to challenge ourselves at the highest level of competing. To me it means everything, to be able to not only represent my country but the Pacific Rim region is an incredible honor. I look forward to going over. |
| Singapore |
| Lynnette Tay Sock Hui Payuda |
|
Age: 24 Position: Chef De Partie, Marina Mandarin Singapore, Singapore What is your culinary philosophy? Food is life; it is a momentum of souls traveling through time, it is history, it is present and it is future. It allows you to be yourself – we eat to memorize. What does the Global Young Chef Challenge mean to you, as a chef? Global Young Chef Challenge is an ultimate competition where all the best of the worl come and present out their dishes to exchange knowledge in cooking skills and introduce new cooking techniques in this modern world. |
| Germany |
| Karl Marianus von Hörsten |
|
Age : 23 Position: Chef de Partie, Sra Bua by Tim Raue- Hotel Adlon Kempinski Berlin, Germany What is your culinary philosophy? Bring the best possible flavor of every own component on the plate! What does the Global Young Chef Challenge mean to you, as a chef? Now, I think I get a lot of experience and it is a great opportunity for me and for every other competitor. |
| USA |
| Victor Hugo Perez Ruiz |
|
Age: 23 Position: Chef de partie, Pago Restaurant Group, Salt Lake City, USA
What is your culinary philosophy? Respect, local ingredients, well executed techniques and bold flavors. What does the Global Young Chef Challenge mean to you, as a chef? It means I get to interact with Chefs from around the world, who have excelled in this industry, which only pushes me to become better everyday. |
| United Arab Emirates |
| Rahil Azizbhai Rathod |
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Age: 24 Position: Demi-Chef de Partie, Radisson Blu Hotel Deira Creek, Dubai, United Arab Emirates What is your culinary philosophy? Clean flavors, Modern and showing respect to fresh ingredients and culture. What does the Global Young Chef Challenge mean to you, as a chef? Global Young Chef Challenge means a big step towards a bright future and I will do my very best to make it very successful. |
| Italy |
| Salvatore Canargiu |
|
Age : 22 Position: Chef de Partie, La Parolina, Treviano, Italy What is your culinary philosophy? My rule in the kitchen is the respect for food, with the right techniques and exalting taste. What does the Global Young Chef Challenge mean to you, as a chef? Global Young Chef Challenge means a big step towards a bright future and I will do my very best to make it very successful. |
| Sweden |
| Eric Seger |
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Age : 23 Position: Chef de Partie, Restaurant Proviant, Stockholm, Sweden What is your culinary philosophy? I think that the most important detail about food nowadays, apart from great taste is that the healthy aspect for you and for the planet. I like to cook with more vegetables, and especially more and more organic food. What does the Global Young Chef Challenge mean to you, as a chef? First of all, it seem like a really fun competition and that means a lot for my experience, becauce to compete in cooking is one of the best things I know. It also means a lot because it´s another great oppertunity to meet great chefs from the rest of the world and learn from them. It will also allow me to show my skills for people. |
| France |
| Michael Tan |
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Age : 24 Position: Chef de Partie, Hotel Ritz Paris, France What is your culinary philosophy? I like respecting the seasons, using products of good quality and cooking sincerily. I always say to my teammates that they should “cook as you would cook for a loved one”. What does the Global Young Chef Challenge mean to you, as a chef? It is a great opportunity to discover the culinary philosophy of other countries and to measure my culinary abilities against the other competitors. |
Our Partners : Duni, Figgjo, VanDrie, Valrhona, Electrolux Professional, Scottish Seafood, Sterling Halibut, Rougié, Wasabi-o, Nestlé Professional, Dilmah Tea, Segers, Hug, F.Dick Knives
Says Charles Carroll, President of Worldchefs, “We are very excited about this partnership and we believe this is the future. Sirha has an international reputation for hosting competitions such as the Bocuse d’Or culinary competition, and we believe this will give the young chefs that belong to Worldchefs even more exposure and experience.”
Global Young Chefs Challenge – The Hans Bueschkens Trophy :
The Global Young Chef Challenge was created in 2002 by Worldchefs to promote and groom young chefs in their culinary careers.
Until this edition, it was run simultaneously with the Global Chefs Challenge and the Global Pastry Chefs Challenge, a world-respected competition that involves over 50 national selections, 7 regional semi finals building up to the world finals held at the Worldchefs biennial World Congress.
The Global Chefs Challenge was first held in Kyoto, Japan in 2002 and continued throughout the years: Dublin, Ireland in 2004, Auckland, New Zealand in 2006, Dubai in 2008, Santiago, Chile in 2010, Daejong, Korea in 2012, Stavanger, Norway in 2014 and Thessaloniki, Greece in 2016.
