{"id":4642,"date":"2023-12-22T09:52:44","date_gmt":"2023-12-22T08:52:44","guid":{"rendered":"https:\/\/www.molinoborgioli.it\/best-future-chef\/"},"modified":"2026-02-17T10:14:55","modified_gmt":"2026-02-17T09:14:55","slug":"best-future-chef","status":"publish","type":"page","link":"https:\/\/www.molinoborgioli.it\/en\/best-future-chef\/","title":{"rendered":"Best Future Chef"},"content":{"rendered":"
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Best Future Chef<\/strong><\/h1>\n\n\n\n

Invent a recipe whose main ingredient is a semolina or flour from Molino Borgioli. Prepare the dish using the ingredients provided in a well-defined basket. Face the final challenge using only the ingredients from a mystery box.

Taking on the challenge are the fourth- and fifth-year Culinary Arts students of the F. Datini Institute in Prato, who must pass a series of selections, but only five will reach the final that will determine the podium.

Skill and creativity<\/strong>\u2014may the best win!<\/p>\n\n\n\n

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The Best Future Chef 2024 has been announced.<\/strong><\/strong><\/h2>\n\n\n\n

The jury\u2019s task became increasingly difficult, as only a few points separated the finalists in determining the podium for the Best Future Chef Contest 2024. Great effort, technique, and creativity were demonstrated by the six students as they invented and prepared a recipe using the products from their mystery box\u2014one for each participant\u2014revealed at the very last moment!<\/p>\n\n<\/div><\/div><\/div>\n<\/div>\n\n\n

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Emil Daniel Neculaes – First Place<\/figcaption><\/figure>\n\n<\/div><\/div><\/div>\n\n
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Thomas Rizzo – Second Place<\/figcaption><\/figure>\n\n<\/div><\/div><\/div>\n\n
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Tommaso Pesci – Third Place<\/figcaption><\/figure>\n\n<\/div><\/div><\/div>\n\n
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Marco Santi – Award for the Best Use of the Main Ingredient<\/figcaption><\/figure>\n\n<\/div><\/div><\/div>\n\n
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Matilde Bargellini – Award for the Most Original Recipe<\/figcaption><\/figure>\n\n<\/div><\/div><\/div>\n\n
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Isac Lazzeri – Award for the Most Original Recipe<\/figcaption><\/figure>\n\n<\/div><\/div><\/div>\n\n
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Press Review of the Final<\/strong><\/strong><\/h2>\n\n\n
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Tv Prato <\/a><\/p>\n\n\n\n

La Nazione on line<\/a><\/p>\n\n<\/div><\/div><\/div>\n\n

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Finalists Selected<\/strong><\/strong><\/h2>\n\n\n\n

A challenging task for the jury, which also declared a tie, bringing the number of students who will soon compete with a different recipe in an exciting mystery box challenge to six. Here are the dishes that secured a place in the final of the Best Future Chef:<\/p>\n\n\n\n

Contrasting Colors<\/strong>: potato, Gorgonzola and saffron ravioli on Swiss chard velout\u00e9;<\/p>\n\n\n\n

Sweet and sour pork tenderloin<\/strong>, semolina and potato cream, and black cabbage chips;<\/p>\n\n\n\n

\u201cBottoni\u201d<\/strong> pasta filled in the style of cacciucco, zucchini velout\u00e9, roasted cherry tomatoes, parsley-infused extra virgin olive oil and toasted sesame seeds;<\/p>\n\n\n\n

\u201cI Am Red-Orange\u201d<\/strong>: egg yolk and turmeric raviolo, sea bream filling, cherry tomatoes with sage, and rosemary crumble;<\/p>\n\n\n\n

Hazelnut semi-frozen cream<\/strong>, walnut sabl\u00e9, raspberry coulis, and anise chantilly;<\/p>\n\n\n\n

Bun with sea bream and shrimp burger, lime mayo, paprika potato chips, and sweet and sour sauce.<\/p>\n\n<\/div><\/div><\/div>\n\n

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