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Gastro Trend Awards 2020: Frankfurt's best young talent

19.02.2020 | 09:02 Clock | Culinary
Gastro Trend Awards 2020: Frankfurt's best young talent
Gastro Trend Awards 2020: Frankfurt's best young talent

What a splendid and extremely tasty evening it was in the Gesellschaftshaus of the Palmengarten: On Monday, February 17th, around 250 guests enjoyed a festive gala menu, glamour and glamour - and celebrated four lucky winners*: Because the evening was all about the Gastro Trend Awards 2020, City Councillor Markus Frank presented the awards to no less than four young gastronomy talents:

cooking talent of the year is Jakkapong Euler (27), Junior Sous Chef at Restaurant VaiVai, Frankfurt. Somrutai Mekwichiancharoen (28), Demi Chef de Pâtisserie at Restaurant Lafleur, Frankfurt, won the category Patisserie-Talent of the Year. Fabian Schmidt (24) from the Bristol Bar Frankfurt is the beard talent of the year and Flour Water Salt, Café & Bakery, Frankfurt, convinced the jury as Best Trend Concept 2019/2020. Congratulations!! </Following the first competition in 2017 under the title "Cooking Talent", the Gastro Trend Awards were presented for the third time by the Initiative Gastronomie Frankfurt e. V. (IGF) in cooperation with the communication and event agency WAOH, the Genussakademie Frankfurt and supported by the Economic Department of the City of Frankfurt am Main. The moderator Selma Üsük from Hessischer Rundfunk led through the evening. </p>

This year, due to the enormous feedback of the last years, the concept of the award had been extended by three categories. And that didn't necessarily make it easier for the jury and audience to make a decision. Because every course had its own special feature and was of exquisite quality. From morning to night, the best of the best from Frankfurt's gastronomy and hotel scene cooked in a competition. Four chefs and two Pâtissiers competed against each other that evening, fighting for the title of cooking talent and patisserie talent respectively. They prepared a six-course gala menu for the guests of the evening in the festively decorated Gesellschaftshaus, which made the palates of those present rejoice.

Then it was about the allocation of points. The audience and the jury decided on the winner on the spot with equal voting weight. In terms of taste and appearance they found the walk of 27-year-old Jakkapong Euler most convincing. He created braised black salsify - fine mushrooms, Baharat popcorn and hazelnut foam. A poem! Somrutai Mekwichiancharoen could convince with her dessert made of coconut, mango, physalis, nougat, sesame and lime.

"The local creative gastronomy scene is an absolutely positive image factor for our city and has earned itself a unique reputation throughout Germany with the quality standards it has developed itself," said City Councillor Markus Frank, who supported the event together with the Economic Department. "It is important to focus much more attention on these incredibly exciting and modern apprenticeships in the restaurant sector. Many thanks to everyone who made this great project possible with a lot of passion and commitment". </Markus Frank presented the creative young talents with their prizes after the votes had been counted. Culinary talent winner Jakkapong Euler was delighted to receive two prizes: a culinary trip to Villa Panna in Tuscany, sponsored by S.Pellegrino and Acqua Panna, and a further training course worth 6,800 euros to become a Certified Chef (IHK) from the Genussakademie Professional. Somrutai Mekwichiancharoen is allowed to take a course with the master pastry chef and chocolatier Daniel Rebert. Fabian Schmidt received a scholarship worth 1,850 euros at the bar school Learning 4 Life as beard talent of the year. Flour water salt, Caf&eacute; & Bakery, Frankfurt, were the winners of the Best Trend Concept 2019/2020 and received a participation in the industry meeting of the Leaders Club Germany including a trip to Hamburg. Transgourmet awarded a special prize to the best fish course, the winner Markus Spott (27), Chef de partie, Restaurant Stanley Diamond, Frankfurt, received a trip to the fish market in Hamburg. He served sautéed Loup de Mer - Passepierre algae with sweet potato and peperoncini nage. </p>

Madjid Djamegari, chairman of the IGF, is more than satisfied with the response to the Gastro-Trend Awards. "Once again, the award ceremony showed how much potential there is in the Frankfurt gastronomy scene. The best junior staff presented the high level of their skills with a sophisticated menu at an international level, thus also demonstrating the high quality of training in the companies. </The expert jury at a glance:</strong>

Jury cooking talent and patisserie talent of the year

Robert Mangold, Tigerpalast and Palmengarten-Gastronomie

Bastian Fiebig, Frankfurt Goes Out!

x>N>x>P>Daniel Rebert, French master pastry chef and chocolatier<Georg Krokos, winner of the cooking talent competition 2018, chef and culinary manager of WISAG Event Cateringx>N</x>

Jury Bearded Talent of the Year

Goran Petreski, VAIVAI</The Parlour, The Parlour, xx, N, x, x, p, Brani Hrkic, Gekko Group./Nima Azarhoush, DiageoJury Newcomer Gastronomy Concept of the Year >/strong>

James Ardinast, IMA Clique, IGF

<x>N/x>

Stefan Weber, Casualfood GmbH x>N/x>

Boris Tomic, Deutscher Fachverlag, Foodservice/p>

Madjid Djamegari, Omakase Four GmbH, IGF

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