S.Pellegrino Young Chef UK and Ireland Finalists: Brandon Clemens and Cornelia Suehr
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 Brandon Clemens and Cornelia Suehr.
Job role: Chef de Partie
A short round up of your background in cooking:
I grew up preparing things with my Mom in Canada so pickles, salsas and other preserves. I spent summers with my grandparents on Canada's east coast, fishing and picking wild fruit. At 16 I joined the Elm Hurst Inn in Ingersoll Ontario Canada. This is when I started competitive cooking. I stayed with Chef Michael Davies CCC for six years learning Classic French food and all manners of kitchen life.
After finishing school I moved to the Canadian Rockies to work at Fairmont's Chateau Lake Louise here I honed my skills in my first Leadership role. After two years I decided to move to London and started working at the Savoy in Kaspar's. Seven months later the chefs and I work hard to come up with creative dishes for our menus with both old and new techniques
Who influences you most in cooking?
My mother inspired my initial passion for food preparation. Since then I have really been influenced by Albert Adria, Thomas Keller and more recently people like Curtis Duffy for their very unique food styles they bring to the world.
How are you feeling about the competition?
Culinary competitions are generally just competing with yourself and the clock. Each chef has the skills and ideas to be the best and win it all. You just need to bring your best on the day of the competition.
>>> Read more about the S.Pellegrino Young Chef competition here
Why did you enter the competition?
I love a good challenge and the chance to meet new people with similar goals and skills. San Pellegrino also is a big hitter in the food world and the chance to have them back you is every chef's wildest dream
What are your ambitions in cooking?
I would like to be an Executive Chef one day. I am not sure if for hotels or a restaurant. But my current ambition is to take the opportunity with San Pellegrino to meet new chefs and put my best plates forward. In the next few years I would like to return to Canada and achieve my CCC certification. Gain my WSET II certificate and and work towards my first Sous Chef role.
Cornelia Suehr, The Grill at The Dorchester
Job role: First Sous Chef
A short round up of your background in cooking.
I started my career in the countryside, where the focus was the use of homegrown local products. Finishing my apprenticeship with excellent, I wanted to explore as much as I could about culinary and moved to different 5 Star Establishments, achieving a team’s goal of being awarded 1*Michelin Star. Afterwards I experienced the 3*Michelin Cuisine and took a new challenge of reopening a restaurant in one of the most iconic properties in the world.
Who influences you most in cooking?
My main influence would be an executive Sous Chef I have worked with for almost 3 years and has become a role model for me;
Also Claire Smith, as she is a very successful female chef and gives me a lot inspiration;
As I am from a family of seven where my oldest brother and mother are Chefs, sister a Pastry Chef and twin brother a Baker, they influence me the most and of course my first mentor, who taught me the basic knowledge of cooking.
How are you feeling about the competition?
I think it is an exciting event, a great opportunity for young chefs to grow, to be seen, to find out more about themselves.
Why did you enter the competition?
To enjoy the competition, to show that simple combinations of down to earth ingredients can be extraordinary and express developed and intense flavours and to win.
What are your ambitions in cooking?
To give a memorable experience to the guest and to provide a unique and intense moment and long life flavour memories.
To explore as much as possible in culinary and ingredients from other cultures and countries.
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