Roundtable with the Grand Jury of SPYCA Competition 2022-23
The second part of The Forum featured the chefs of the Grand Jury, who were called on stage for a new panel discussion. Jenkins invited Riccardo Camanini, Hélène Darroze, Vicky Lau, Pía León and Nancy Silverton to the stage. "Now, for the final part of this forum, I am delighted to say that we have with us the Grand Jury, the world-class chefs who judge the spectacular dishes created by the global finalists of this competition," said Jenkins.
"As you know, today in this forum we are discussing the human side of the industry and the values that will define this aspect of gastronomy in the future. But how do you define and measure excellence when it comes to people management? And I am interested in real-life examples from your restaurants," Jenkins began. "I think empathy is very important in staff management: I also teach my team to be problem solvers," replied Lau. "We can measure this all the time with my people: I give them good challenges, it is important to stay sustainable and give real opportunities to achieve challenging goals by sharing our knowledge," was Camanini's response.
The future of gastronomy
Referring to the recent survey launched by S.Pellegrino Young Chef Academy, Jenkins asked jurors "What social welfare measures do you currently provide or intend to provide in your restaurant?” "I organise small meetings with the staff, set rules and try to give them time outside the restaurant. In addition, I have created a dedicated staff room where staff can relax," Darroze replied. Silverton, on the other hand, spoke about the 'restaurant culture' she promotes, based on aspects such as a healthy approach or the environment. "Today everyone has a voice in the restaurant community," she pointed out, with an effective claim "Old ways are not the right ways". Finally, León concluded: 'I think it is important to consider communication with the team: we have to listen, because I think each person is a unique individual and as such has their own aspirations."
The Jury members were then asked what inspired them about today's young chefs. Silverton began by saying "Without a doubt they inspire me. When I started there were no mentor figures, young chefs today have the opportunity to meet chefs from all over the world and get inspired, it's a great energy." Darroze, on the other hand, responded: "The new generation is very sensitive to sustainability. Young people are very connected to the world, they really have a real story to tell." Camanini then added: "Nowadays, compared to my generation, young people have the opportunity to listen to chefs talk, we are more accountable for their future."
Questions from the audience to the Grand Jury
There was no shortage of questions from the audience, for example about the use of vegetables in contemporary fine dining. "I think that today a luxury product might be a carrot or fennel: in the past it was pigeon; I need to 'listen' to vegetables, to practice with them, to approach them in a different way in order to make the most of them," replied Camanini.
What do you think of the somewhat harsh image of kitchens created by TV?
"I think we should change economic values into human values: we have to be aware that we are only a small part of the system and together we can change it," Camanini replied. "It is true that there is a lot of sacrifice in the kitchen, but now we want to promote change: it is up to us," added León.
Today there are many women in the SPYCA Grand Jury, but that is not true of the industry as a whole: what do you think about that?
"There are women in the kitchen, but not enough. Certainly, when you work in the industry, I think the main obstacle is in women's heads," suggested Darroze.
"A woman has a natural femininity in her approach to dishes, there is something instinctive in a woman to create, and you find that in food as well. Don't hate me for this opinion," Silverton replied. "I think we cook more instinctively than men," Darroze added.
When you are looking for new staff, do you actively seek out women?
"I try to analyse attitudes, regardless of whether it is a man or a woman," Leon replied. "I feel the kitchen is kinder and more elegant when we have a balance of male and female members," remarked Camanini. "I don't look at gender, but personality," concluded Lau. With these considerations, the curtain fell on The Forum of the S.Pellegrino Young Chef Academy Competition 2022-23. Who will win the title of best young chef in the world? Look out for the announcement tomorrow evening.