Last year’s runner-up becomes UK winner of 56th ‘Le Taittinger’ International Culinary Prize
Kamil Nowak, Senior Sous Chef at one Michelin star The Dysart Petersham in Richmond, southwest London, has been announced as the UK winner in the 56th edition of the ‘Le Taittinger’ International Culinary Prize.
President of the UK National Competition, two Michelin star chef Michel Roux, comments, “It’s always brilliant to see someone continue to challenge themselves. Kamil came runner up last year with a truly excellent dish; this year, he has come back with even more experience and passion that shone through in his dish. I’m so looking forward to following Kamil on his journey to the global final in Paris. ‘Le Taittinger’ is no easy feat and the talent we see coming through remains exceptionally high – long may we see these extraordinary chefs challenge themselves and continue to push the boundaries of fine dining through competitions like ‘Le Taittinger’.”
A single candidate per country is chosen for the global final to represent the country where they are employed. UK competitors submitted their comprehensive recipe concepts with photographs and the story of their inspiration, which were then all judged anonymously by a star-studded chef panel.
As the UK’s top chef, Kamil wins €2,400 and will now go head-to-head in January 2024 in Paris with the winners of the other national competitions in Belgium, France, Germany, Japan, the Netherlands, Sweden, Switzerland and the USA.
This year’s hero product for chefs to use at the heart of their signature dish is pollock and two lobsters, and until the international final, each country’s winning dish by their champion chef is kept top secret.
Jean Pierre Redont, Secretary General in charge of the organisation at ‘Le Taittinger’, said: “After a landmark year last year where the final was hosted outside of Paris for the first time, ‘Le Taittinger’ is back for the 56th edition and full of energy. The Taittinger family are very passionate about supporting grassroots talent across all industries and arts but especially in gastronomy, which lives deep in their roots. It is an honour to see these Chefs take on our competition, known as the ‘Everest of Gastronomy’, and push themselves to achieve greatness. I cannot wait to see what this year’s final brings.”
At the International Final in January, Kamil Nowak and the other finalists will be joined by the President of the Prize, Emmanuel Renaut - three Michelin-star chef of the restaurant Flocons de Sel 5* in Megève - as well as Chef Michel Roux of Le Gavroche and other members of the jury.
‘Le Taittinger’ International Culinary Prize forms part of the newly launched philanthropic ‘ArsNova Endowment Fund’, which is a charitable organisation founded by Maison Taittinger earlier this year, aiming to promote the culture of beauty and goodness to the widest possible audience. In addition to culinary arts and food education, the Fund’s activities will focus on two further areas: Choreography, opera and music; and the arts and artistic and cultural heritage.
‘Le Taittinger’ has been a mainstay in the culinary calendar for over five decades and has seen the emergence of leading chefs in French cuisine, such as Régis Marcon, Michel Roth and Joël Robuchon.
The winner of the International Final will receive €20,000 and a trophy, with the runner-up getting €5,000 and €2,500 being awarded to the chef in third place.
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