Usesho lwethalente olujabulisa kakhulu lwabapheki abasebasha emhlabeni, oludalwe ngabakwa S.Pellegrino Young Chef Academy ukukhulisa ikusasa le-Gastronomy, kwafika esiphethweni esijabulisayo ngoMgqibelo 30 ebusuku^th October. Ngesikhathi Finale Omkhulu of I-S.Pellegrino Young Chef Academy Competition 2019-21, ngemva komjikelezo wokupheka wokuncintisana, UJerome Ianmark Calayag, emele i-UK kanye ne-Northern Europe Region, imenyezelwe njengomnqobi we I-S.Pellegrino Young Chef Academy Award 2019-21. UJerome uyamangalisa “Imifino ethobile” ISiginesha Dish ekhunjwe ngokuhlanganyela nomeluleki wakhe, uDavid Ljungqvist, yamangaza iGrand Jury ngokukhetha kwakhe izithako, amakhono akhe, ubuhlakani bakhe, ubuhle besitsha kanye nomyalezo ongemuva kwepuleti, ehlula imingenelo evela kwabanye abapheki abayi-9 abanamakhono abavela emhlabeni jikelele.

Ekunqobeni isicoco esihlonishwayo, uJerome Ianmark Calayag ungene emlandweni kanye naye ompetha bangaphambilini uMark Moriarty (2015), Mitch Lienhard (2016) noYasuhiro Fujio (2018) kodwa, okubaluleke kakhulu, umi njengesibani samathuba njengoba eqala uhambo olushukumisayo lokusiza ekulolongeni i-gastronomy yakusasa. Ikhethwe yi-S.Pellegrino Young Chef Academy Competition's IJury Grand eyakhiwe ngama-giants ayisithupha we-global gastronomy - Enrico Bartolini, Manu Buffara, Andreas Caminada, Mauro Colagreco, Gavin Kaysen, Clare Smyth – UJerome uhehe iqembu eliphinde lathakaselwa ngezinga lilonke lomncintiswano. Umndeni wakwa-S.Pellegrino uzwakalisa ukubonga ku UPim Techamuanvivit owathi ngolwazi lwakhe waba nesandla esihle emqhudelwaneni, ezigabeni zawo ezihlukene, futhi okwathi ngenxa yemikhawulo yobhubhane akakwazanga ukundizela e-Italy emcimbini we-Grand Finale.

Kwethulwe umqhudelwano walo nyaka ezintathu imiklomelo emisha okuhambisana ne-S.Pellegrino Young Chef Academy Award futhi kubonisa inkolelo ka-S.Pellegrino kanye nokweseka amandla okuguqula e-gastronomy nomthelela wayo ngale kwekhishi. Elissa Abou Tasse, emele i-Afrika ne-Middle East Region, ene-“ingadi ka-Adamu” iwinile Umklomelo we-Acqua Panna Wokuxhuma ku-Gastronomy, eqaphela ikhono lakhe lokulungiselela Isitsha Esiyisignesha esinezithako ezigqamisa ukunotha kwesizinda sakhe samasiko futhi ebonisa ukuxhumana okuphelele phakathi kwamasiko ahlukahlukene. Callan Austin, evela e-Afrika naseMpumalanga Ephakathi Region, ene-“The ghost net” ithole i S.Pellegrino Award for Social Responsibility, eyabelwe ngu Ukudla Kwenziwe Kuhle kumpheki obeke phambili iresiphi emele kangcono umgomo wokudla ngenxa yemikhuba ebophezelekile emphakathini. Futhi ekugcineni, umphakathi oku-inthanethi we Fine Dining Lovers eyabelwe yona I-Fine Dining Lovers Food for Thought Award kuya Andrea ravasio, Emazweni ase-Iberia naseMedithera, njengompheki osemusha owayemelela kahle inkolelo yakhe siqu ngaphakathi kwe "El domingo del campesino" Isignesha Dish.

Umncintiswano Wompheki Omusha we-S.Pellegrino kuwumsebenzi oyinhloko we- S.Pellegrino Young Chef Academy iphrojekthi, eyethulwe ngabakwa-S.Pellegrino ngonyaka odlule, ngenhloso yokuthuthukisa ikusasa le-gastronomy ngokuvundulula amathalente asemasha nokubanika amandla ngohlelo lwemfundo, ukululekwa kanye namathuba okuhlangenwe nakho. Lolu hlelo loMncintiswano lwahlaba umxhwele kakhulu kunangaphambili, lubona abafake izicelo abavela kuwo wonke umhlaba. Abapheki abasebasha abangu-135 baphumelele ukhetho lokuqala futhi babamba iqhaza ekuphekeni bukhoma phambi kwamaphaneli amajaji wamazwe ngamazwe avela emazweni abambe iqhaza ezifundeni ezingu-12. Abaphumelele Emncintiswaneni Abancane Besifunda be-S.Pellegrino Young Chef Academy bafike e-Grand Finale ngemva kwendlela yokufundisa lapho, ngenxa yokusekelwa Umpheki Omkhulu, bakwazi ukucwenga izitsha zabo zokusayina.

Umcimbi wezinsuku ezi-3 ufinyelele umvuthwandaba ngesidlo sakusihlwa esikhethekile. Umdondoshiya we-gastronomy UMassimo Bottura nethimba lakhe - Takahiko Kondo, Riccardo Forapani, Francesco Vincenzi, Jessica Rosval and Bernardo Paladini - vumela izihambeli zizwele umoya wangempela we-S.Pellegrino Young Chef Academy, indawo eyenziwe ngethalente, ubuhlakani, ukusungula izinto ezintsha, uthando nobungcweti. UMassimo Bottura, njengeNgcweti Yomcimbi kanye Nomeluleki okhuthazayo, wema eduze nabapheki abahlanu, ukuze akhe izikhathi zokupheka ezinhlanu eziyingqayizivele nezikhethekile, ngasinye sifinyeza isitayela, umoya nomlando weqembu lakhe.

Stefano Bolognese, I-Sanpellegrino International Business Unit Director: “Siyaziqhenya ngempela ngomcimbi we-Grand Finale osinikeze ithuba lokuphinde sixhumane mathupha futhi sibone amathalente athile okupheka amangalisayo emsebenzini, ukuze sakhe okuthile okungavamile ndawonye. Ngakho-ke sibonga kubo bonke abasihlanganyele abavela emhlabeni wonke ukuze babelane ngesasasa lalezi zinsuku ezintathu. Kwakumangalisa. U-Jerome wacwebezela ngempela phambi kwe-Grand Jury yethu ehlonishwayo, futhi ukuhalalisela kwethu okufudumele kuya kuye, ngesifiso sokuthi azoletha ukuthanda kwakhe nokucabanga etafuleni ukuze asize ekulolongeni i-gastronomy yakusasa. Sifuna futhi ukubonga bonke abanamakhono abasebasha, abalingiswa balolu hambo olukhuthazayo futhi asebengamalungu e-S.Pellegrino Young Chef Academy yethu: bangabashintshi begeyimu yesikhathi esizayo futhi sibafisela inhlanhla nomsebenzi omangalisayo. Ukusesha kwethu amathalente okudala akumi futhi asisakwazi ukulinda ukumemezela imininingwane eyengeziwe ngohlelo olulandelayo lwe-S.Pellegrino Young Chef Academy Competition”.

LOKHO ONGAKUTHATHE KULESI SIHLOKO:

In winning the prestigious title, Jerome Ianmark Calayag goes down in history alongside previous champions Mark Moriarty (2015), Mitch Lienhard (2016) and Yasuhiro Fujio (2018) but, most importantly, stands as a beacon of opportunity as he embarks on a stimulating journey to help shape the gastronomy of tomorrow.
Massimo Bottura, as a Master of Ceremony and an inspiring Mentor, stood side by side with the five chefs, to create five unique and exclusive culinary moments, each one condensing the style, the spirit and the history of his team.
Jerome truly shone in front of our esteemed Grand Jury, and our warmest congratulations go to him, with the wish he will bring his own passion and thinking to the table to help shape the gastronomy of tomorrow.