This dish conveys African traditional dishes in a modern way or style, where by sorghum it's the main source our traditional beer dishes so fermentation of it and burning it to make an ash it says alot of smoke and natural flavors involved. The use of kudu its our Afrikaans way of making family barbecue and eating fresh meat with its juices and braai flavors.

This dish expresses the versatility of one of my favorite vegetables, the celeriac, using every part of it in 4 different ways, without waste any. It's an earthy dish that wanna bring you in the woods during the autumn season.

The future of cuisine belongs to chefs who act as conscious custodians of the nature. 'Maati - The soul of Earth' is my personal take on Bhil tribe's food practices and their ideology: 'soil is our first mother'. Honoring this reverence, I interpret their ancestral wisdom by cooking GI tagged Kadaknath in a traditional earthen pot, paired with forest harvested mahua and dubraj rice. This dish defines my journey, bridging indigenous heritage with a responsible, sustainable future.

As, we are from green belt of India. We have abundance of this grain (pearl millet) commonly known as bajra, consumed from decades. This is power packed food having lots of nutritional values, essential amino acids, low cholesterol, carbohydrates, multiple proteins, magnesium,zinc.
This is very nostalgic to me, whenever I used to have this, I just lost in it. Just like a baby gets cotton candy.This is the perfect option for vegetarians to get all nutrients whenever non vegetarian wants to have.

80% of marine pollution is due to plastics and microplastics, hence the idea of ​​proposing this dish with edible plastic. Just as Alberto Burri burned plastic to create his art, I burn the fake film of beetroot placed on a fillet of wild, natural and sustainable Black Cod which with its flavor envelops the sweetness of the sweetbread, an ingredient dear to me that is part of my education and my memory. with the acidity of the beetroot and verjus sauce which as a whole hides a play of opposites.

Food has always reflected movement, memory, and identity. Growing up in India, spending summers in Malaysia, and later studying culinary arts in France shaped my understanding of food. My memories of Malaysia are filled with bao, seafood, satay smoke, and comforting meals, while my roots remain in the traditions and flavors of Tamil Nadu. This dish reflects those experiences — Malaysian in appearance, South Indian in flavor, refined through French technique.

The history of hunting and gathering food was practised to enable us to meet needs for survival.Terrior determined what grew best across various season and influenced our dining practices.Ingredients were bartered from all over the country yet some remain native to the Indian subcontinent .With a strong marine position, a strategic approach to introduce new world ingredients was conducted in 15th century by Vasco Da Gama.These ingredients are now staple in the Indian cuisine we know.

The ritual of sacrifice is a sacred part of ancient India's culture and heredity. The lesser known Dravidians who were farmers and soldiers, who were part of the kingdom performed these prayers which included sacrifices of live stock namely goat. This goat after being sacrificed becomes the main ingredient for that day's meal. Every part of this meat was used to the nourishment of the fellow villagers who attended the prayers and the rituals.

This dish expresses my Levantine identity. It comes from my grandmother’s kitchen — musakhan, apricots, and knafeh. Today, I am a chef who respects tradition while expressing it through a modern and refined perspective. In the future, I want to show that Levantine cuisine is not only heritage; it can stand proudly on the world’s finest dining tables with confidence, precision, and emotion.

Bobotie is a traditional dish that most South Africans know, especially the Afrikaaners. As with anything, everyone has their own version of it and believe theirs is the only right one. My version is rooted in the dish my mother used to make for us growing up, but through my culinary journey I have found my own interpretation for it, while still holding true to that core memory. I’m presenting it with the memory of having the dish for dinner one night and then on a sandwich for lunch the next.

Our Saturday dinners always included a braai. These meals, my happiest moments, were filled with love, laughter and of course good food. My favourite of which was the skilpadjie - lamb liver wrapped in caul fat, served with pap & chakalaka. It’s a dish which takes the humble offal and makes it, in my opinion, the star of the meal. I have recreated and elevated it, as a way to celebrate my Afrikaans heritage, upbringing and culinary traditions.

This dish reflects my Ahıska heritage. After the exile of Ahıska Turks to Uzbekistan, many people lost their lives on the journey. Hinkal reminds me of my grandparents, who were forced to leave their homeland. In my family, this Georgian dish was adapted with goose or duck and served at weddings. Through this dish, I want to preserve my identity, honor my ancestors, and share a story of resilience, memory, and belonging.

I really like the lamb in spring time I use to live in London and I still remember the flavor of rhug estate.
I think is a great product.
It was spring time when I decide to do this plate so I decide to use peas.
Also in spring I like the freshness of the product, so peas combine with mint give you a flavour of freshness.

This dish is an extension of who I am. It shows how I think about food. The flavours are more-ish, there is a balance of textures and flavours, the presentation is unassuming and organic. It's a harmonious balance between man and nature. Eating what the land has to offer. Plant based meals have been at the forefront of the conversation within the industry for a while now, you'd have to be ignorant to ignore the importance of highlighting the beauty of vegetables.

My journey as a chef began around the Egyptian family table, where food brought people together and traditions were passed from one generation to the next. Inspired by freekeh, veal ribs, bread, and familiar Egyptian flavors, this dish transforms a cherished memory into a contemporary expression. I believe the future of cuisine lies in preserving identity while embracing evolution, not by changing who we are, but by showing the world who we have always been.

just to show everything that I have learned in each country that I have traveled, worked, its food, its culture, its people, so that, like us as a cook, it fills us with experience to create new dishes and in this dish I want to show the mixture of all the techniques and styles, combined with my Peruvian origin.

This dish reflects my personal and culinary journey, from childhood memories in eastern France to Réunion, the tropical island in the Indian Ocean that has welcomed me since 2009. I'm keen to bring together on the plate the riches of tradition, the fishing I do and the smoking techniques I discovered on Réunion. Rhubarb is ‘my Proust's madeleine’, reminding me of my grandmother's pies. Every bite of this dish tells my story, combining tradition, creativity and sharing.

I see the future of cuisine as a way to unite people, respect ecosystems, and create opportunity through food. “At River’s End” reflects this through sustainable seafood, whole-ingredient use, and cultural influences. I aim to become a chef who builds a farm-to-table restaurant in South Africa that creates jobs and celebrates responsible, inclusive gastronomy.