Culinary Award "Rookies of the Year" and "Junge Wilde"
ROOKIES OF THE YEAR
We all know: The next generation is our future.
That's why Rolling Pin launched the "Rookies of the Year" trainee chef award back in 2007. In 2023, this unique award makes an impressive comeback and offers all trainees under the age of 21 the unique opportunity to convince a top-class jury with their creativity and willingness to experiment in the kitchen.
How can apprentices become part of this unique competition?
1) Registration at: Rookies of the Year - Rolling Pin
2) Conception & submission of a creative and experimental dish using any products from our shopping cart by April 9, 2023.
3) The most creative 6 recipes will be invited to the final of our unique cooking competition, which will take place on May 22, 2023 during the Rolling Pin.Convention Austria in Graz, Austria
All detailed info about the application process, the shopping cart, as well as the contest rules can be found HERE.
As a prize, the internship of a lifetime awaits them. The application is still possible until April 9.
JUNGE WILDE
The JUNGE WILDE are not only a guarantee for unforgettable taste experiences, but also the most creative culinary award in Europe and quite the career springboard.
The JUNGE WILDE are dedicated chefs under the age of 30 who are ready to break rules with a passion for and a love of cooking. They are the antithesis of culinary boredom and the "nerd plate" that has been seen many times before.What unites them, however, is their love of fresh food, their anticipatory approach to sustainability, and their irrepressible courage to create revolutionary reinterpretations of classics and daring new combinations.
From "lukewarm banana split of salmon trout" to "bison lasagna on trail mix yogurt," to "sardine with black pudding and granny smith". The search is on for something that amazes the guest even as they read it and takes them on an unforgettable journey of flavors.
The award does not focus on star cuisine with "walks in the woods" or expensive food. It's the ideas, creativity and courage for unconventional combinations that are sought for. With this award, young talents - regardless of which company they come from - are given the opportunity to try out their creativity and to surpass themselves.
Already Eckart Witzigmann - who with his dishes like the "Stuffed Crab Noses" or the "Sweetbreads Rum Ear", was probably the first Young Savage ever - says "You don't know what you're capable of until you try it."
Learn more: https://www.junge-wilde.com
Big thanks to Lisa Glettler and the team of the cooking competition for the awesome cooperation!