Last week, a panel of leading chefs from Ireland and the UK – who hold five Michelin stars between them selected Mark Moriarty, Sous Chef at The Culinary Counter as the best emerging chef talent from Ireland & the UK at a live cook-off in london for the San Pellegrino Young Chef 2015 competition.
Mark was selected as one of 20 global finalists, chosen from 3,620 chefs across 191 countries, and will represent Ireland & the Uk in the final showdown at Expo Milan in June 2015.
Moriarty ‘s winning dish of Celeriac Baked in Barley and Fermented Hay with Cured and Smoked Celeriac was inspired by Mark’s love of a humble ingredient taking centrestage and this was certainly the case with his celebration of Celeriac.
The judging panel of four acclaimed chefs – Clare Smyth MBE, Chef Patron at Restaurant Gordon Ramsay, Atul Kochhar, Chef Patron at Benares, Dan Doherty, Executive Chef at Duck & Waffle and Oliver Dunne, of Bon Appétit agonizingly tasted and deliberated over signature dishes of 10 up-and-coming chefs from the UK & Ireland during a nail biting event lasting over four hours.
Clare Smyth (who holds three Michelin stars) said: “The calibre of dishes we tasted tonight was really impressive but Mark’s dish stood out with its flavour, unforgettable theatre and true message behind his dis. I am looking forward to helping Mark perfect his dish for the final in Milan and I think the UK & Ireland can win this!”
Mark Moriarty now faces the ultimate test in Milan, where he will be mentored by Clare Smyth, who will guide him through the intricate process of honing his signature dish.
He will also be teaming up with a young designer chosen by Vogue Italia who will in turn interpret his dish in fashion.
Mark’s efforts will be judged later in june in Milan by a judging panel of world class chefs that reads like a who’s who of contemporary gastronomy namely Joan Roca, Massimo Bottura, Gaston Acurio, Yoshihiro Narisawa, Yannik Alleno, Margot Janse and Eric Ripert.
Wishing you the very best of luck, Mark.
A Classically trained Chef, food writer and Culinary instructor having worked in some of Dublin and London Michelin star establishments such as Chapter One, Dublin, Gordon Ramsay, London & the 5* Boutique hotel, The Dylan among others. His work is regularly featured in some of the leading magazines and newspapers in Ireland and he is currently working on a book about Irish Honey due to be published later in 2015.
TWITTER: @jacobscrackers9 WEB: http://jacobcrackers.blogspot.com