S.Pellegrino Cooking Cup 2011 at ful sail

An international Jury for the 11^th edition

of the tastiest regatta in the world

Milan, May 2011 – A pool of 11 Young Chefs representing 11 countries all over the world and a Jury of 11 extraordinary members: internationally renowned professionals and chefs honoured by Michelin stars or listed in the S.Pellegrino World’s 50 Best Restaurants. The S.Pellegrino Cooking Cup 2011 looks more promising than ever as a new decade of the well-known sailing and cooking regatta is at the starting line.

The 11^th edition of the international event gathering in Venice the most prestigious names in the fine dining world is able to renew itself every year, delivering all along the most exciting and delicious culinary performance ever seen. This year, the gourmet dishes prepared on board by the Young Chefs will be submitted to the judgement of the most extraordinary Jury, setting sail on the Timoteo boat owned by the fashion designer Vittorio Missoni.

S.Pellegrino, the leading natural mineral water in fine dining, representing Italian style all over the world, is proud to announce the celebrated Jury attending the regatta:

Austria - Karl Obauer, Obauer (**Michelin)

France - Inaki Aizpitarte, Chateaubriand (#9 S.Pellegrino 50 Best)

Hong Kong - Chris Keung, Bo Innovation (Winner of the 2010 Young Chef of the Year)

Italy - Massimo Bottura (#4 S.Pellegrino 50 Best /**Michelin);

- Carlo Cracco (#33 S.Pellegrino 50 Best/**Michelin)

- Andrea Sinigaglia, ALMA (International educational and training centre for Italian Cuisine)

Russia - Andrey Makov, Caffè Pushkin (#93 S.Pellegrino 50 Best 2010)

South Africa - David Higgs, Rust en Vrede (#61 S.Pellegrino 50 Best)

Spain - Elena Arzak, Arzak (#8 S.Pellegrino 50 Best /***Michelin)

Switzerland - Martin Dalsass, Sant’Abbondio (*Michelin)

And, as in the past editions, Vittorio Missoni, kindly hosting the Jury on his boat, will attend the regatta as Honorary Jury Member.

The Jury Members, chosen as S.Pellegrino ambassadors from the best restaurants all over the world, will have the difficult task to evaluate the culinary performance of their younger colleagues, who will face a tough competition, cooking among the waves armed only with fresh ingredients and kitchenware to win the Jury’s vote.

The main criteria set by the Jury to select the best dish will be taste, difficulty of preparation, correct match with wine and water and dish presentation.

The Young Chefs will start their day early, shopping at the Rialto Market for the best ingredients and then getting on board with their home country’s crew to prepare their best recipe while sailing.

At the end of the day, the dishes will be displayed and the Jury will finally be able to taste and evaluate them, awarding the most deserving one.

An exciting day for everyone involved and a difficult yet rewarding task for the “senior” chefs: that is to judge the Young Chefs performance, expertise and inspiration as well as pick the fine dining star of tomorrow.