Celebrating the Josephine Pignolet Young Chef of the Year 2014
Announcement posted by Manfredi Enterprises 13 Feb 2014
FOR IMMEDIATE RELEASE 13 February 2014
Celebrating the Josephine Pignolet Young Chef of the Year 2014
Longrain Meets Manfredi at Bells
Friday 21 March, 2014
Bells at Killcare
The soul of South East Asia is coming to Manfredi at Bells honouring the 2014 Josephine Pignolet Best Young Chef, Louis Tikaram.
Manfredi at Bells has invited Louis Tikaram, Head Chef of Longrain Sydney, to present a dinner in celebration of his esteemed title as the 2014 Josephine Pignolet Best Young Chef.
Guests are invited to enjoy the change of pace and dine with pioneers of the Australian restaurant industry Stefano Manfredi, Julie Manfredi Hughes, Damien Pignolet and Sam Christie as they recognise Louis as one of Sydney’s most promising chefs.
On Friday 21 March, Louis and Bells’ Head Chef Cameron Cansdell will collaborate to delight guests with a menu inspired by Longrain’s communal eating philosophy of the Asian table. The menu will be a selection of Longrain favourites, made up of ingredients sourced to produce the fresh, zingy flavours carefully balanced with wines and cocktails.
The Josephine Pignolet award was initiated in 1989 by Damien Pignolet as part of the SMH Good Food Guide Awards publication. Judged by a panel of industry experts including Damien, Simon Johnson, Janni Kyritsis and Neil Perry, the winning chef is given the opportunity to be flown overseas to train in a restaurant of their choosing.
The Manfredi’s celebrated 30 years of service to the Australian food industry last November and as part of this service, made a donation and an ongoing commitment to the Josephine Pignolet Best Young Chef Award, to help young chefs realise their dreams.
Stefano Manfredi says,
“The Josephine Pignolet Award is a great achievement and provides an up-and-coming chef with opportunities he or she may not have been able to do alone. Supporting this is our way of giving back to the industry and to those who will one day take the restaurant industry to a new level.”
Louis completed his apprenticeship to Longrain founding-chef, Martin Boetz at Longrain Sydney. He then joined the opening team at The Bentley restaurant and went on to hone his skills at Tetsuya’s. Louis’ love for food began in Fiji where his Fijian-Chinese grandmother taught him the flavours of the South Pacific as they fished and foraged, which can now be seen throughout his South East Asian cuisine at Longrain.
Longrain Meets Manfredi at Bells is a ticketed event and seats will be limited.
Event details
Friday 21 March 2014
7pm, for 7:30pm
Bookings essential via the Bells website: $135 per person
RESTAURANT CONTACT DETAILS
Manfredi at Bells
Bells at Killcare Boutique Hotel, Restaurant & Spa
107 The Scenic Road, Killcare Heights NSW Australia 2257
02 4360 2411
Manfredi Enterprises
For all media enquiries please contact:
The Mint Partners
02 9280 2133
Ali O’Neill