On Tuesday, ten chefs will compete for the title of S.Pellegrino Young Chef in the UK and Ireland final held at Waitrose Cookery School and judged by Claude Bosi, Ollie Dabbous, Ross Lewis and JP McMahon. We take a closer look at the finalists and find out why they chose to to enter the competition. Today we speak to Adam Handling and Alfonso Giagliano.
Adam Handling, The Frog, London
Adam Handling’s culinary journey started at Gleneagles where he was the first ever trainee chef. He opened ‘Adam Handling at Caxton' in Caxton Street SW1, which has a coveted three rosettes award from the AA - Adam left earlier this year and recently opened his new venture, The Frog, in Ely’s Yard, Spitalfields. The Frog offers a relaxed environment in which to enjoy Adam’s distinctive cooking style – combining technical savvy with the best possible produce and a lightly theatrical touch.
Why did you enter the competition?
I love cooking, and I love competing! I’m ambitious and very driven, so I’m constantly trying to push myself and my cooking further and competitions are a great way to do that. The San Pellegrino Young Chef competition is highly regarded so I’m thrilled to have made it to the next stage.
How are you feeling about the competition?
Mainly excited. It’s a great opportunity to get creative and show that creativity off a little bit, as well as seeing what the other brilliant chefs are doing. I’ve been told that I always appear calm during competitions, so I’ll try and appear that way this time, but naturally I’m sure I’ll be a bit nervous beneath it all. I think you need the nerves sometimes – they give you that edge!
Who inspires you?
I’m inspired by so many people but my favourite chefs have to be Sat Bains, Massimo Bottura, Michel Roux Jr, and Monica Galetti. They have all influenced my cooking in one way or another, and I definitely wouldn’t be where I am today without that inspiration.
What dish will you be creating and why?
The dish I submitted is called 'burnt' for the reason behind BBQ’s, who doesn’t like a BBQ? But, I don't like the powder feeling when it's too burnt.
I’ve worked on this dish for over four years and it changes with the season. It's not about complex cooking it's about tasty cooking that you remember from eating at BBQ’s when you were younger.
It’s a dish that showcases my style of cooking, using innovative methods and flavour combinations that challenge the expectations of diners and provoke conversations about ‘how things should be cooked’. The dish reflects the flavour profiles often created when barbequing. By “burning” ingredients in a very particular way, it can enhance flavours in a way that people may not be quite used to. That’s why this dish really expresses my identity as a chef because I love to surprise my diners and to wow them with the unexpected. I love playing with textures too so the dish comprises crunchy elements, along with soft elements.
Alfonso Giagliano, Cornstone restaurant, Cork
Job role: Sous-Chef
A short round up of your background in cooking:
I have a diploma in cookery and since then (and also before then) I have always worked in different restaurants in Italy. In 2012, I decided with my fiancé to visit Ireland to improve my English, but we fell in love so much with the country that we decided to move there. Working as a chef in Ireland has enabled me to expand my cooking techniques and taste.
Who influences you most in cooking?
Since I was a child I have spent hours watching and tasting my grandmothers' dishes. I think they are my main influences together with famous chefs such as Massimo Bottura and Dan Barber.
How are you feeling about the competition?
I feel nervous, but I think nerves are good, they focus me. I also feel thrilled for this new experience.
Why did you enter the competition?
I decided to take part because I think it will help me grow both professionally and personally, in as much I am entering a new level and environment, for what concerns my chef experience. I have also entered the competition because I want my little daughter, Rebecca (3 months old) and my fiancé Carola, to be very proud of me.
What are your ambitions in cooking?
I would love to have my own restaurant where I can grow my cooking style which is mainly based on quality and culinary traditions.
