Every day, until the contest on May 31st, find here the portrait of one of the eight candidates in the running for the 54th edition of the Taittinger – International Award for cuisine d’auteur. Today meet Deepak Mallya, sous-chef at the London Ritz (1 star) and United Kingdom’s representative.
Deepak Mallya could very well have become a doctor like his father if it hadn’t been for meeting a Chef during a summer job that changed his life plan. Today, Deepak has risen through the ranks at the London Ritz, where he started as a commis chef ten years ago, to become premier sous chef to Executive Chef John Williams. Thanks to his self-sacrifice and hard work, Deepak moved up through the kitchen hierarchy, quickly recognised by John Williams’ gift for detecting and encouraging young talent, as he did for another young chef from France who also worked with him, Emmanuel Renaut. The leading sauce specialist at the Ritz, Deepak has learned that, in creating a dish, consistency is an art to be mastered slowly but surely. His modesty as well as his assurance can be found in Deepak’s approach to cooking. He embodies a true quiet strength. The theme of beef suits him perfectly and he set himself the challenge of renewing the feat of winning the Taittinger Prize for the United Kingdom, but by a real Englishman.
instagram.com/deepak_mallya93
The 54th edition of ‘Le Taittinger’, international award for cuisine d’auteurs will take place in the kitchen of the Cordon Bleu Institute (Paris, 15th District).
The new emphasis of the award is centered on a single product which the candidates could prepare however they liked.
The subject revealed a few months earlier by the organizing committee of the International Award for cuisine d’auteur is the beef.
Each chef will thus have the opportunity to give free rein to his imagination, his culture and his inspirations to create a dish that resembles him – a real asset for the members of the jury during the tasting.
Called ‘imposed recipe’, the second part of the competition will be revealed to the candidates the evening before the Final. The young competitors will have one night to imagine a recipe.
