In this year's Gastro Trend Awards, these three up-and-coming talents will vie for the coveted title of "Cooking Talent of the Year". The final, which will take place on November 6 at the Gesellschaftshaus im Palmengarten, will see the talents Gerry Kosin, who works as chef de partie at Wisag Event Catering in Frankfurt, Leo Ackfeld, demi chef de partie at Schlosshotel Kronberg, and Arek Gajewski, head chef at Elaine's Restaurant in Frankfurt, compete against each other. During the semi-finals at the Genussakademie, the Patisserie Talent of the Year 2023 has already been determined: Melanie Schadt, Chef de Partie at Restaurant Lafleur in Frankfurt, prevailed over her fellow competitor. The Gastro Trend Awards are an award for talented and dedicated young talent from Hesse.
Gerry Kosin will compete in the final with an appetizer: Supercolore ravioli accompanied by autumn mushrooms, parmesan and parsley. The 27-year-old from Offenbach completed his training as a chef at the Best Western Plus IO Hotel Eschborn and the Steigenberger Frankfurter Hof and currently works as chef de partie at Wisag Event Catering.
21-year-old Leo Ackfeld will prepare an intermediate course for the final guests, consisting of red pork, Chinese cabbage and cashews. Ackfeld completed his culinary training at Schlosshotel Kronberg with an additional qualification in kitchen management and now works there as demi chef de partie.
In a special presentation, a second intermediate course will be on the table: Ukrainian Ilia Vasutinsky from Frankfurt's twin city of Lyon will conjure up a fish dish with pikeperch, celery, carrot puree and spiced butter. He is a graduate of the Institut Paul Bocuse and runs his own restaurant in Lyon.
The main course, consisting of beef onglet, white onion cream, cipollini, apple, pommes dauphine and jus, is prepared by 27-year-old Arek Gajewski. He perfected his cooking skills at Osteria la Chitarra in Naples and, after various stints in Frankfurt restaurants, is now head chef at Elaine's Restaurant.
The sweet finale of the menu will be created by Melanie Schnadt. She has already been named Patisserie Talent of the Year 2023 by the jury. Her dessert is called "Pumpkin Garden" and includes pumpkin with orange, yogurt and chocolate. The 26-year-old completed her professional training at the Hotel InterContinental Frankfurt and at the master school of the Genussakademie. Today she works as chef de partie at the Lafleur restaurant.
The selection of the finalists was made by a jury of experts consisting of Daniel Etzel, managing director of k/c/e Marketing and the communication and event agency WAOH, Steffen Haase, chef de cuisine of the Gesellschaftshaus Palmengarten, Georg Krokos, winner of the 2018 Kochtalent and chef de cuisine as well as culinary manager at Wisag Event Catering, Regina Löffler from the Genussakademie, Reiner Neidhart from Neidharts Küche in Karben as well as Ricky Saward, chef de cuisine of the Seven Swans and winner of the 2017 Kochtalent.
On November 6, some 250 invited guests will decide which of the finalists will earn the title of "Cooking Talent of the Year 2023". They will judge the dishes prepared by the aspiring chefs from a five-course menu. The Bar Talent of the Year and Newcomer Gastro Concept of the Year will also be announced that evening. The Gastro Trend Awards are created by the Initiative Gastronomie Frankfurt (IGF) and supported by the communication and event agency Waoh, the Genussakademie Frankfurt, the economic department of the city of Frankfurt am Main and the DEHOGA Hessen.
