The best young talents of the gastronomic scene in Frankfurt and Rhine-Main have been determined: in the Gesellschaftshaus of the Frankfurt Palmengarten, they demonstrated their creativity and craftsmanship yesterday (October 31) at the finale in the competition for the Gastro Trend Awards 2022. 250 invited guests enjoyed a five-course menu created by the five finalists. The title of Chef Talent went to Jan Vrancken from Restaurant Lafleur with his vegan course, while Pâtisserie Talent was Esin Karagöz, also from Lafleur. The board of the Initiative Gastronomie Frankfurt e.V. (IGF), which has announced the competition of young talents for the Gastro Trend Awards for the fourth time, decided on the bar talent and the newcomer concept of the year 2022: the titles won Petar Knežević Žeruk from Mandala Bar and Funky Mr. Salvador.
Nearly five hours they cooked around the bet, at the end decided half each audience and jury on the winners in the main categories "cooking talent" and "pâtisserie talent". "I am delighted that, especially in these difficult times when we are all facing massive staff shortages, restaurateurs have decided to release their junior staff to compete for the Gastro Trend Awards. And I am of course even more pleased that our region produces such creative and ambitious young talent," said Madjid Djamegari, Chairman of the Board of Initiative Gastronomie Frankfurt.
Cooking talent Jan Vrancken (25) received with his award a voucher from the Genussakademie Professional in the amount of 6,800 euros for further training as an IHK-certified chef or master. Pâtisserie talent Esin Karagöz (23) was pleased about the voucher for a course with master pâtissier and chocolatier Daniel Rebert in Wissembourg. The makers from the Funky Mr. Salvador received two tickets for the International Foodservice Forum in Hamburg worth 1,300 euros for the newcomer concept of the year. The bar talent Petar Knežević Žeruk (36) was presented with a rare variety of tequila by sponsor Bacardi.
In addition, Radeberger invited all finalists to a Eintracht game at the Pepsi Max Lodge. Transgourmet provided all food and wine for the competition.
The jury was made up of experts around the hospitality industry, including: Ricky Saward, chef Seven Swans, and Chef Talent winner 2017, Daniel Rebert, French master pastry chef and chocolatier, Peter Badenhop, FAZ Rhein-Main-Zeitung, editor for culinary topics, wine and spirits, and Gerald Kink, president DEHOGA Hessen. "All participants cooked at a very high level. As a former 'Chef Talent Winner', it makes me very proud to see that there are still young people who burn for this profession and approach cooking with passion. Our industry needs more of these people, which is exactly why this competition is so important," said jury member Ricky Saward.
With the Gastro Trends Awards, the IGF wants to show what talent there is in the Frankfurt and Rhine-Main gastronomy scene and what potential the scene has. "With this award, the IGF is sending an important signal: it makes it clear in a publicity-effective way that it is worthwhile to work in the gastronomy sector and that young talent is being promoted. Young people get the chance to prove themselves outside of their workplace, moreover, the competitions are an excellent opportunity for young talents to network with personalities and connoisseurs of the industry and to put their skills in the spotlight," notes Robert Mangold, chairman of DEHOGA Frankfurt.
The Gastro Trend Awards are supported by the WAOH communications and event agency, the Genussakademie Frankfurt, the economic department of the city of Frankfurt am Main and DEHOGA Hessen.
All talents at a glance:
Cooking talent: Jan Vrancken, 25, Lafleur, cooked the vegan course of leek, black beer, hazelnut, noble mushrooms, tarragon, coal
Pâtisserie talent: Esin Karagöz, 23, Lafleur, created lime, lupine ice cream, apple, chocolate, salt pistachio, cru de cacao
Bar talent: Petar Knežević Žeruk, 36, from Mandala Bar Frankfurt
Newcomer gastro concept: Funky Mr. Salvador, Frankfurt
