Coffee cured hake, asparagus cake, piccalilly,mayo, black olives and smoked fish consomme
With more than 10 years experience in different countries it took me a second to realize and change mi mindset when it comes to cooking when I landed in Sweden a year ago, all green and good use of resources. My personal goal in my career is to reduce waste as much as possible, we are so many in this planet but most of us don't do enough to minimize our negative impact in nature. I believe we can do so much more and what´s better than start with what we eat in our restaurants?
Helena Vallimäe
Estonia
This dish represents how we can use different parts of one protein source and combine this with Estonian wine. I am also using lin...
This dish represents how we can use different parts of one protein source and combine this with Estonian wine. I am also using lingonberry and moss from Estonia, it is hand picked from the forest near where i work every day.
Daniel Markovits
Estonia
Chicken and buckwheat is one of the cheapest healthy meal options that is very common to cook among people in Estonia. However, th...
Chicken and buckwheat is one of the cheapest healthy meal options that is very common to cook among people in Estonia. However, the way it is cooked is usually very boring and not very pleasant to eat. With this dish, I tried to take these simple ingredients and create something new. I want to showcase that despite the importance of high quality ingredients, chefs are the ones who actually make the difference and create new dishes.
Frank Imperial
Ireland
I would like to just honestly share my idea for this competition. I understand that not everyone that applies will participate how...
I would like to just honestly share my idea for this competition. I understand that not everyone that applies will participate however it does not mean I could try and share my journey to San Pellegrino, perhaps worldwide.
This dish represents my memories of my grandmother that I wanted to give my twist on. I applied lessons that I learned throughout my culinary journey that hopefully tells the story and what I am still willing to learn.
Lauma Jurkjane
Ireland
This dish is inspired by our workplaces garden. Our own grown vegetables and salads combined with chefs knowledge creates Synergy....
This dish is inspired by our workplaces garden. Our own grown vegetables and salads combined with chefs knowledge creates Synergy. I would like to use this to entice you choose vegetarian options more often, I believe it’s beneficial for our health and also our environment.I I believe if we consume less meat it would be meaningful change for environment. Chosing locally produced food we decrease transport waist and reduce carbon footprint. Use local produce were possible. Less is more.
Liliana Haaland
Norway
This dish focuses on solder fish which is one of the largest food sources for many fish species in the ocean. also that is hardly ...
This dish focuses on solder fish which is one of the largest food sources for many fish species in the ocean. also that is hardly used in our gastronomic. more focused on Nordic ingredients and history with a mix of classic and modern cooking techniques.
Astrid Wahlen
Sweden
Knowledge makes you respect the raw materials, if you know how we produce food we also learn to treat it with respect. Knowledge i...
Knowledge makes you respect the raw materials, if you know how we produce food we also learn to treat it with respect. Knowledge is power to respect different people, countries and finally the globe.
Jonita Šeščilaitė
Lithuania
Due to the pandemic, everything closed and people with nowhere to go turned to forests and parks. This dish is created upon mixed ...
Due to the pandemic, everything closed and people with nowhere to go turned to forests and parks. This dish is created upon mixed feelings of all beautiful tastes and aromas that forest gives and all despair of trash, tires, cut off tries in forest I have seen by walking every day in forest...
Filip Bjerkem
Norway
My culinary journey starts at the outbreak of the covid pandemic. Finding myself at a crossroad, I chose to go back to the roots a...
My culinary journey starts at the outbreak of the covid pandemic. Finding myself at a crossroad, I chose to go back to the roots and enroll in a French culinary program. There I discovered a passion for the arts. Meeting my mentor Chef Mathew Leong was my next career milestone. This dish represents my journey, as well as my identity. Cooking with high quality Norwegian produce, using french technics with an asian twist. I wish to show that all goals are reachable, even with a late start.ano
Jet Loos
Norway
I truly believe that the most important element is to have passion for food and cooking. Having passion for what you do will help ...
I truly believe that the most important element is to have passion for food and cooking. Having passion for what you do will help to drive you to work harder every day. For me, I have a passion for good and clean cooking. When it comes to creating dishes, my culinary philosophy is that everything on the plate has to be “clean”, flavourful, and showcase the beauty of nature
To achieve that, I believe in using the best products ranging from sea, land, and forest to create innovative dishes.
Michael Nørtoft
Denmark
There are fewer fish in Lillebælt (the sea outside my restaurant) and this is partly due to the environmental problems we have cre...
There are fewer fish in Lillebælt (the sea outside my restaurant) and this is partly due to the environmental problems we have created for ourselves.
Fortunately, we still have lobsters in the sea and we have an elderly fisherman who brings us the best lobsters. So this dish is my way of showing and helping to remember what Lillebælt means to us. The goal is to get everyone to respect the environment and the world's oceans again, otherwise we will destroy some of the most amazing things we have.
Sebastian Garcia Jimenez
Faroe Islands
During my time spent at Faroe Islands I create this dish with one purpose, to make something Mexican inspired but allowing myself ...
During my time spent at Faroe Islands I create this dish with one purpose, to make something Mexican inspired but allowing myself to do it only with local resources but still following the tradition of my culture, and way of cooking.
Adapting a classic street dish like “ceviche and tostadas” to a more defined and detailed idea with technique behind and a mix of ingredients from both cultures. I think food on these days is about adapting, connecting and evolving like all humans.
Thilda Martensson
Sweden
Fish and seafood is close to my heart and this is why I chose this as main components. Blue shelled mussels filter our waters and ...
Fish and seafood is close to my heart and this is why I chose this as main components. Blue shelled mussels filter our waters and removes nitrogen and phosphorus, which prevents eutrophication and algae concentrations. Mussels doesn’t need any backing or dung. Mine are sourced from the Swedish west coast, by Janne Bark's mussel farms outside Ljungskile. I’ve also chosen to work with Swedish cod, locally and sustainably sourced.
Augustinas Bimbiris
Lithuania
Less waste – more taste. My dish is based on an idea that I want to throw away less. Everything is utilized to its’ maximum: even ...
Less waste – more taste. My dish is based on an idea that I want to throw away less. Everything is utilized to its’ maximum: even herb stalks or stale bread. With a dash of creativity and practical knowledge we can lessen the burden of the never-ending food waste problem. My palate philosophy is built on natural impressions and simplicity. Therefore the balanced character of my dishes means there is no overshadowing of the natural flavours and beauty of the ingredients.
Noah Wynants
Netherlands
With this dish, I want to show that worldly flavors can be achieved with products from our own country or region, promoting sustai...
With this dish, I want to show that worldly flavors can be achieved with products from our own country or region, promoting sustainability and supporting local farmers and suppliers. This dish is entirely based on vegetables and fruits, and contains no animal products. By doing this, we challenge ourselves and demonstrate that the same flavors can be achieved without using animal ingredients.
Conor Halpenny
Ireland
With this dish, I wanted to shine a light on modern Irish cooking, a combination of traditions and modern techniques. The Irish cu...
Bò Chiarrai dairy cow, Riverside Farm celeriac, tart of cured heart and heritage pearl barley.
With this dish, I wanted to shine a light on modern Irish cooking, a combination of traditions and modern techniques. The Irish culinary heritage is firmly rooted in sustainable produce, an aspect I wanted to highlight when writing this recipe. Farming has always been at the heart of the Irish way of living, so it seemed befitting to base my dish on an animal that encompasses heritage and sustainability. Although perhaps a forgotten practice, dairy beef has always been part of our staple.
Felix Janlöv
Sweden
Nordic Sea is a dish that focuses on sustainable ingredients. This dish reflects my culinary journey and who I am as a chef today....
Nordic Sea is a dish that focuses on sustainable ingredients. This dish reflects my culinary journey and who I am as a chef today. Combining fishing and cooking is fantastic. Something I often did as a child. Many fish species are now threatened by overfishing and pollution. I focus on cod, blue mussels and seaweed. I use MSC-certified cod from the North Sea. Farmed blue mussels that contribute to a better sea environment and seaweed counteract the negative effects of climate change.
Magnus Brandenburg Carlsen
Denmark
Over 800 million people around the world go to bed hungry each night. At the same time, one third of all the food that is produced...
Over 800 million people around the world go to bed hungry each night. At the same time, one third of all the food that is produced for human consumption is wasted, and obesity is one of the western world’s most pressing health issues.
Hunger is one of modern civilization’s great paradoxes, since it is a problem that already has a solution. The cure for hunger is called food – and we already produce too much of it.