In October 2012 Time Out Dubai launched its 2nd annual competition designed to uncover the best young culinary talent in the Emirates, which sees short-listed entrants and their front of house teams battle it out in front of Time Out readers in a high pressure live cook-off for 150 guests to determine the competition’s final result. The Young Chef of the Year event is supported by Emirates Culinary Guild and Miele and took place in the ballroom at The H Hotel Dubai on December 5.
Five chefs, all aged 30 years old or younger, had to cook a four-course meal for a panel of judges, which included Uwe Micheel, president of the Emirates Culinary Guild and director of kitchens at Radisson Hotel Dubai Deira Creek; Scott Price, executive chef at Table 9 by Nick & Scott; Russell Impiazzi, gourmet culinary director at Galleries Lafayette and Becky Lucas, editor of Time Out Dubai.
“Last year’s event was a huge success. We are back with a bigger event for 2012 and we’ve added a festive twist to the menu,” explained Time Out Dubai’s editor Becky Lucas “With continued high-profile openings and hundreds of restaurants spanning the spectrum of world cuisines, we have doubled the capacity of the event and increased the number of finalists from four to five. With the event falling in December, it seemed natural to add a Christmas twist to the menu,” she added.
This international foodie awards extravaganza began in sparkling style with a champagne reception hosted by Harpers 2012 Champagne Educator of the Year and Dame Chevalier Jayne Powell (aka Champagne Jayne) who regaled guests with tasty titbits about Champagne Heidsieck at the French royal court pre-revolution. Guests at event sponsor Miele’s table were then treated to Champagne Piper-Heidsieck throughout a meal prepared by 2012 Young Chef of the Year winner Anup Rajaram Pawar, sous chef, The Address Downtown Dubai.
Young Chef of the Year 2012 winning menu by 28 yr old Anup Pawar
Asian Frito Misto
Pepper beef sambousek, mapo tofu harrow, oyster tempura, pandan croquettes, snapper salmon BBQ paupietter
Truffled Celeriac Soup
Foie gras torchon, raspberry, truffle, zucchini, sunflower seed crostini
Duo of Slow Cooked Turkey Breast
Mushroom stuffed turkey roulade, cedar smoked crisp skin breast, pumpkin, mandarin chutney, giblet gravy, raspberry marinated braised cabbage
Bittersweet chocolate sorbet, strawberry glaze, chantilly, crisp
‘This is dedicated to my team, who have all worked so hard over the past few weeks, my GM who has always supported me, my wife and my new two-month-old son who I haven’t seen for the past two days,” said a shiny-eyed Anup after receiving his award from Time Out’s Lewis.