Ricochet News

PE’s Jean-Claude Wagener makes semi-final for the internationally prestigious San Pellegrino Young Chef competition

May 16, 2016

Something Good’s senior sous chef, Jean Claude Wagener, is a semi-finalist in the prestigious, international S. Pellwgrino Young Chef competition 2016.

Wagener is one of the top ten chefs within the Africa and Middle East region, who will face 20 different challenges in front of a local juryl. The winner of the semi-final will then meet the other finalists in Milan, Italy for two days of intense challenges, whereupon the San Pellegrino Young Chef of 2016 will be announced.

Showcasing Karoo lamb in his entry, Wagener comments on his dish saying: “My dish began with the plate, the rough clay to me represents the Karoo to me. The unevenness being the landscape, the unpolished clay being the earth. I wanted the judges to experience the Karoo without having to visit.

“For the dish, the lamb loin was herb encrusted with complimenting herbs and accompanied by Baaing-Crusted sweet potato croquettes and honeybush-infused pickled beetroot, then finished off with a butternut and red pepper puree, a cauliflower and bone marrow puree and a Bain’s Whiskey and lamb jus. Nothing was wasted and I got to use my favourite whiskey!”

Wagener’s dish was judged on:

  • Ingredients: selection of
  • Skills: successfully handling and transforming raw materials into a finished dish that respects its original essence
  • Genius: successfully exploring indite, inspiring, unexpected prospects/outlooks, connected with fine dining culture with a personal and contemporary style, while maintaining a perfect balance of tastes and shapes
  • Beauty: presentation is part of the charm
  • Message: Successfully communicating a clear message through the dish and personal vision