Chef – February 2018

deRvis MustaFa wins Riso GaLLo

younG Risotto CheF oF the yeaR

Dervis from Westminster Kingsway College prepared a Jerusalem Artichoke

and Wild Mushroom Risotto for judges chef Danilo Cortellini, former

Professional MasterChef Finalist, Davide Degiovanni, Head Chef at Gordon

Ramsay’s Union Street Café and Paul Gayler MBE, former Executive Chef

at The Lanesborough and author, and Fabio Pisani from the renowned 2

Michelin star Il Luogo di Aimo e Nadia in Milan. Joining the chefs were Food

Director at Woman & Home, Jane Curran and Bruce Langlands, Head of Food

& Hospitality at Selfridges.

The risotto ‘cook-off’ took place at Westminster Kingsway College on 22nd

January 2018.

“It was great fun to take part in this competition, and I have learnt so much”,

commented winner Dervis. “It is great to get feedback on my dish from such

prestigious judges and I am really looking forward to my prize of cooking

with Michelin starred chefs Fabio Pisani and Alessandro Negrini in Milan. It

will be an honour and an amazing experience.”

Judge Bruce Langlands, Food & Drink Director at Selfridges said: “It’s really quite

impressive seeing the technical and innovative way the young talented chefs

have taken a store cupboard ingredient and created something quite extra-

ordinary – it was hard selecting a winner, but the dish was quite outstanding.”

Judge and Chef, Paul Gayler added, “The judges felt his dish had all the

hallmarks of a great classically prepared risotto, perfectly cooked al dente

rice grains , rich and creamy in texture. The addition of the crispy croquettes

added a nice textural contrast to the overall dish , an all round dish by this

young talented chef.»

Dervis will receive an all expenses three day trip to Milan to cook with

the chefs in the two starred Michelin restaurant Il Luogo di Aimo e

Nadia, featured in the Guida Gallo, an illustrious guide to the best

Risotto restaurants and recipes in the world produced every three

years by Riso Gallo.

Plus his Jerusalem Artichoke and Wild Mushroom Risotto recipe will feature

on the menu at Gordon Ramsay’s Union Street Café for one week.

The runner up Pietro Ascione won a three day cooking experience with

Danilo Cortellini at The Italian Embassy in London, for the planning and

execution of a gala dinner.

Entry for the 2019 Young Risotto Chef of the Year will open in February 2018.

Visit http://www.youngrisottochef.com for further information

dervis mustaFa From london has Been named as the winner oF the

national riso gallo young risotto cheF oF the year comPetition,

aimed at Budding cheFs aged 18 -25 years old.

training: WestMiNster kiNgsWaY college

We have been supplying chefs around the world with the

finest Italian grains for over six generations. To find out more

about Riso Gallo’s Foodservice range contact Jason Morrison

on [email protected]

Quite simply you can’t make

authentic Italian risotto

without authentic Italian rice,

so always use the best...

Take a group of top expert chefs. Prepare some fresh new talent

from around the UK. Add some distinguished judges and mentors.

Simmer carefully, stirring in plenty of skill and imagination. Mix

together with the world’s finest traditional risotto grains from Riso

Gallo. Bring to the boil and let the finest young chefs rise to the top.

Perfetto.

This is the recipe we followed in the 2018 UK Young Risotto Chef

of the Year and it worked so well we’re doing it again – entries

for 2019 begin on the 1st March this year. For further details visit

youngrisottochef.com

RECIPE FOR SUCCESS

The Italian Grain Experts

54 interview: BeN MurPhY, former westminster kingsway student. head chef Launceston pLace Riso Gallo UK proudly sponsor Young Risotto Chef of the Year