Sebastian Frank is ”Chef of the Year 2011”
Photo: SCHOTT/A. Sell
The top chef at Berlin’s Horvath restaurant, Sebastian Frank, came in first place in the ”Chef of the Year” competition with a rather challenging dish. The jury members judged all of the eight finalists’ dishes based on taste, presentation, creativity and composition.
Along with the title ”Chef of the Year”, the 29-year-old native Austrian also received 12,000 euros in prize money. Frank won over the jury by preparing an appetizer that consisted of fall vegetables with hazelnuts, followed by a main course of entrecote, onions, elderberries, sturgeon and lobster. His dish was complemented perfectly with a dessert made with carrots, black currant, lemon, sheep’s milk yogurt, crispy almond oil and rose geraniums. Second place in this head-to-head competition went to Tristan Brandt (to the left in the right photo) from Victor’s Gourmet Restaurant Schloss Berg in Perl-Nennig on the Moselle; David Papin (to the right in the right photo) from Lago in Ulm came in third.
In keeping with the latest trend among aspiring professional chefs to rely mainly on regional and seasonal products in their gourmet cuisine, the winning cook said, ”We welcome cuisine with ingredients that didn’t have to travel halfway around the world first – it’s a burden on the environment that is unnecessary. This is also the case with CERAN® cooktop panels from SCHOTT – they are not only perfectly suited for cooking, but also environmentally friendly.” <|
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