An Edinburgh chef is active for one of the better awards in the comestible calendar, battling for the appellation of M Restaurants’ fourth anniversary Adolescent Chef of the Year in London this month.
Dominik Mazur, Head Chef at Malmaison Edinburgh, was appear as one of eight finalists from beyond the UK who will attempt for the celebrated title.
The antagonism encouraged chefs age-old 18-29 to architecture a four-course card that was again advised on its affection and access to sustainability, ethical aftermath sourcing and aught waste.
Judge, Michael Reid, M’s affection administrator will anatomy allotment of the aggregation mentoring the adolescent chefs throughout the competition.
Martin Williams’, a adolescent coach and M accumulation arch controlling said: “After what can alone be declared as the toughest, best arduous year accommodation has faced to date, we recognise that now added than anytime is the time to celebrate, best and abutment adolescent talent.”
Dominik, who confused to Edinburgh from Poland age-old 14, submitted his card on a whim, afterwards a above aide beatific him an email with the antagonism details. He aerated up a card and accursed it off spontaneously, cerebration annihilation would appear of it.
He was accordingly actual afraid aback he got the alarm up for the final, which will see him baker his four-course card at a pop-up night at M Victoria Street, London.
Members of the accessible and a console chef judges, including Adam Handling, Romy Gill and Richard Bainbridge, can attending advanced to Dominik’s menu, which serves as a accolade to the “great” aggregation of chefs who assignment for the Malmaison chain.
For starter, he will serve a Salmon Cheesecake with citrus and tarragon dressing, an abstraction which came to him while browsing the aisles of the supermarket.
That will be followed by Thai Chicken Lollipops with Kaffir Lime & Manis Dipping booze and again Wild Mushroom Stroganoff with Pickled Fennel.
A Chocolate Molten Soufflé with Honeycomb and sea alkali Ice Cream will annular off the meal.
Speaking of why he chose these dishes, Dominik said “These were some of my favourite archetypal dishes on our antecedent menus.
“I anticipation ‘I would like to drag them and present them in my own different style.’ They are dishes I feel adequate around.
“We accept a abundant aggregation of chefs alive for our auberge chain. This is a accolade to them and to our Malmaison food. On the night of the final, two of my acceptable chef friends, Sergio Alves and Jake Davis, will be allowance me in the kitchen.”
Although the airheaded cannot be altered, the chefs will be alive adamantine to absolute the final presentation of the dishes in the final canicule arch up to the competition, with Dominik set to advertise on Wednesday October 14.
With 10 years in the industry, the adolescent chef admits that he loves a claiming which helps him thrives beneath the burden of the contest. However, he additionally hopes that this befalling will advance the Malmaison auberge alternation and anticipate added bodies from accident their jobs in the accepted difficult climate.
Describing his accomplishments in Poland as actuality “surrounded by food”, Dominik spent canicule in the kitchen with his grandmother. These basal abilities he best up as a adolescent gave him a acceptable foundation on which to advance his affection for cooking.
Following the aboriginal acquaint from his grandmother, Dominik begin afflatus in TV shows and chefs such as John Woodward and Gordon Ramsey.
He said: “I booty afflatus from anyone who brings article different to my acumen of this world.”
While he acknowledges the downsides of one of the hardest industries in the worlf, such as the “lack of amusing activity or the crazy about-face patterns”, Dominik loves the fast clip and ever-changing attributes of a alive kitchen.
He said: “As chefs, we charge to acknowledge quickly. It’s not one of those arid jobs area you sit for a few hours and again your assignment account for the day is done. It’s not the industry for apathetic people, because there is consistently article to be done in the kitchen.
“I like the attributes of the role as able-bodied as my abundant auberge aggregation that angle by my side, day-in, day-out.”
The champ will accept apprenticeship from Chef Michael Reid as able-bodied as assignment acquaintance at one of the final anticipation panel’s restaurants.
Delighted to accept fabricated the final date of the competition, Dominik is bent that behindhand of the end result, he will consistently aim college and never accord up.
“Making the finals of such a abundant accident actually agency a lot. I will do my best, and proudly represent both my auberge alternation and Scotland. I will hopefully accompany the acme aback to area it accurately belongs in Edinburgh.”
Stewart Campbell, General Manager, Malmaison Edinburgh said: “The aggregation at Malmaison Edinburgh are actually captivated with the account that Dominik has progressed to the final stages of Adolescent Chef of the Year 2020.
“He’s a accomplished Head Chef, he formed his way up through the ranks and the Mal Chef Academy and I’m advantageous to accept had the amusement of alive with him for over eight years at Chez Mal. We apperceive he has what it takes to win the appellation and will be acknowledging him all of the way.”
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