The Torch is Passed to the Next Generation of Young Chefs at the 2022 Escoffier Young Talents Culinary Competition

The enduring legacy of Auguste Escoffier lives on with the 2022 Escoffier Young Talents Culinary Competition judged by a distinguished panel of the metro's top chefs held last June 20 at the impressive kitchens of SawSaw and One World Kitchen. Read on and take a peek behind the scenes of the prestigious competition...

After the successful 2019 Escoffier Young Talents Culinary Competition with Don Patrick Baldosano emerging as the overall winner and Philippine representative to the international finals, the stage was set for the 2020 edition of the event. Then, the pandemic put a hold on everything. After more than two years of the quarantine experience, the Escoffier Young Talents Culinary Competition is back and stronger than ever (for more on the previous Escoffier Young Talents competitions, see my posts, A Few Good Men (And Women): A Gathering of the Country's Top Culinary Icons and Rising Stars at the 2019 Young Talents Escoffier Competition held at Enderun Colleges from 2019 and And Your 2019 Young Talents Escoffier Winner Is... on Don Patrick Baldosano's winning moment from three years ago). The 2022 Escoffier Young Talents Culinary Competition was sponsored by PYC Foods Corporation, One World Deli, SawSaw, One World Kitchen, ChefWorks and Nacionale Bladeworks. 

Established in 2003, Escoffier Young Talents is organized by the International Association of Disciples Escoffier and is now regarded as one of the most important and prestigious culinary competitions showcasing young talents under the age of 25. Winners from each country delegation of Escoffier compete in the international edition of Escoffier Young Talents held in Hong Kong for the ultimate prize.

This year's Escoffier Young Talents edition were held at Chef Sau del Rosario's new dining establishments, SawSaw along Kalayaan Avenue in Makati...

...and One World Kitchen located right beside it both with spacious open kitchens that's perfect for the culinary competition. One World Kitchen was also the venue for a special Escoffier dinner last year (for more on One World Kitchen, see my previous post, One Dinner. One Menu. Across Thirty Countries. Celebrating the Culinary Legacy of Auguste Escoffier with an Epicure's Dinner by Escoffier Philippines at One World Kitchen honoring the 175th birth anniversary of August Escoffier from October 2021).

Founding Chairman of Disciples Escoffier Philippines Philip John Golding led the panel of judges which included the country's top chefs for this year's competition including Chefs Cyrille Soenen, Josh Boutwood, and Rob Pengson...

...Victor Barangan, Bong Sagmit and Kaye Torres. The country's finest converged at SawSaw and One World Kitchen that day along with the emerging new stars from the metro's prestigious culinary institutions, Enderun Colleges and CCA Manila.

Disciples Escoffier Philippines President Sau del Rosario, the creative force behind Cafe Fleur, 25 Seeds, SawSaw and One World Kitchen ensured the smooth flow of the competition from the opening stages until the final and deciding round.

Don Patrick Baldosano, the 2019 Escoffier Young Talents winner, returns as a judge for this year's competition (see more on Chef Don Patrick Baldosano on my post, And Your 2019 Young Talents Escoffier Winner Is...) to complete the cycle on the transmission of knowledge. 

The competition then began as the young students of Enderun Colleges and CCA Manila fired up the kitchens of SawSaw and One World Kitchen...

...with each step of the process observed by the panel of judges...

...including Disciples Escoffier Philippines President Sau del Rosario in both the kitchens of One World Kitchen...

...and SawSaw. The first dish for the competition featured pork belly, and the students set out to present their best interpretation with guns blazing and nothing held back. This may be, after all, that one life-changing moment in the start of a promising and successful culinary career.  

Throughout the first stage of competitions, the judges observed the fundamentals and techniques of the young chefs as they prepared their dishes in line with the tradition of excellence set by Auguste Escoffier.

In between, the panel of judges shared light moments for a reunion of sorts after more than two long years of the quarantine experience. It was a good time to catch and reconnect with a renewed optimism amidst the challenges of a new normal.

Meanwhile inside the kitchens of SawSaw and One World Kitchen, the young chefs prep their dishes leaning on lessons learned through long hours in classes applying both theory and creativity in a dish that will reflect who they are as future professionals. 

Each component of the dish is meticulously prepared by the young chefs... 

...down to the most intricate of details. The level of competence and skill shown by the six finalists are impressive, as it sinks in further knowing that these young chefs are students from Enderun Colleges and CCA-Manila. 

The light banter among chefs lighten the mood in the kitchens of SawSaw and One World Kitchen...

...but it's all business for the young chefs, each one intensely focused on the different steps and procedures of the numerous components for their dishes. 

A culinary competition at this level is a somewhat lonely journey, where you prepare all the components of the dish with no one to assist you. The young chefs will have to rely on their knowledge and experience earned at school for this one moment to present their very best to a panel of discriminating and veteran chefs. 

And the young chefs proceed with the final touches for their dishes...

At the end of the allotted time, the young chefs presented their plated creations...

...each one delicately executed...

...representing their very best as the country's next generation of top young chefs.

Inside the private dining area of SawSaw, the panel of judges gather to sample the culinary creations of the young chefs presided by Chefs Philip John Golding and Sau del Rosario...

Each young chef is invited inside to explain the dish to the panel of judges...

...and the judging begins for one of the most prestigious culinary competitions showcasing young talents under the age of 25.

From the plating...

...to that first bite, the judges will have to experience both the creative intent and execution of the dish for a better perspective to decide on the merits of each culinary creation. And that's one tough job, balancing technique with the often subjective experience of flavor. 

And that's why these top chefs, the country's finest, have the unenviable task of breaking down each dish...

...discussing and debating the finer points of the different creations of the young chefs. 

After long deliberation, the judges agree on three young chefs who will proceed to the final round in a sudden death cook-off. Before the announcement was made, it was time for lunch at One World Deli (stay tuned for my next post on the fresh and premium offerings offerings of One World Deli)...

After a sumptuous lunch at One World Deli, the decision was announced. And then there were three. Three young chefs advanced to the final round with a unique challenge...

...using fresh live lobsters provided by One World Deli as the main ingredient for their final dish.

With three remaining finalists, the open kitchen at Sawsaw became the stage for the finale of the 2022 Escoffier Young Talents Culinary Competition under the close watch of Chefs Philip John Golding and Sau del Rosario and the other members of the panel of judges. 

The open kitchen suddenly burst to life with numerous ovens fired up, pots boiling and the distinct cracking sounds of lobster shells under the knife.

Off the bat, each of the young chefs already had an idea of their final dish while mentally outlining the different procedures, steps and ingredients needed. 

And with more decisive and intentional movements in the kitchen, the finalists aimed to create the very best dish in their young careers for the final round of the 2022 Escoffier Young Talents Culinary Competition.

With the kitchen in a blur of activity, time passes rather quickly and the young chefs presented their final dishes...

...using the prized fresh lobster as the star of the dish...

...for that chance to represent the country in the international edition of the prestigious competition joining the world's best in Hong Kong.

Each young chef had their own unique style and approach for their lobster dishes...

...reflecting creative and inventive spins...

...with the masterful execution of culinary techniques.

Behind closed doors at SawSaw, the judges have reached a decision after careful deliberation. And the winner of the 2022 Escoffier Young Talents Culinary Competition is...

...Lance Ang-Santo of Enderun Colleges with his winning dish, the Cold Lobster Salad, Citrus Concentrate, Mango and Pickled Vegetables. Lance Ang Santo will also be representing the country in the International Escoffier Young Talents Culinary Competition in Hong Kong next year. He will also be assisting Don Patrick Baldosano, Enderun alumnus and 2019 Escoffier Young Talents winner in this year's international competition. 

The spirit of Escoffier embraces one young chef into its fold as the next generation of culinary professionals...

...joining an elite brotherhood of passionate artists and masters of their craft that continues to grow both here and around the world. 

For Lance Ang Santo, this is the first step in a culinary journey of memorable experiences and a promising future as a professional in the esteemed Escoffier tradition. And soon, Lance Ang Santo will share his experiences to the next batch of young chefs ensuring the continuous cycle in the transmission of knowledge. 

The future of the local culinary scene looks bright with these talented young chefs. Expect to hear more from them soon...