Anne-Sophie Taurines: “The creative and manual work led me to this career”

The young chef representing Switzerland talks to us in this interview exclusive ahead of the Grand Finale.

Anne-Sophie Taurines was named the best young chef in Switzerland region during the S.Pellegrino Young Chef 2016 regional heat and she will now put her passion for cooking to the test at the Grand Finale in Milan under the guidance of mentor chef André Jaeger.

We spoke to her about her preparations on how she turned a passion into a profession.

My dish is unique because…
You can see my personality and my passion in the plate.

What are the main influences in your signature dish?
The dish is a taste and texture of a vegetable garden. Like when we walk into a garden every bite is an emotion. As in a garden, each product is respected, despite the work of this one the original taste is preserved.

How are you collaborating with your S.Pellegrino Young Chef mentor in order to perfect your dish for the final?
The work with André Jaeger is based on trust. He put forward my qualities to give me confidence. I can also trust it to improve my dish and prepare the final.

What led you to choosing a career in the kitchen?
The creative and manual work. I love to test and I like even more everything related to the world of gastronomy. I am a big gourmand.
It's a job that allows to travel, discover and learn constantly.

Who has been a mentor to you throughout your career?
Julien Diaz. It’s a young chef, he open a restaurant in Marseille now. It was an example for me to work, his evolution and his way to manage.

What are your professional ambitions?
This winter I open my own business, for catering service and private chef in Verbier. After I don’t know, maybe a restaurant one day. After 7 years in the same restaurant with a lot of responsibility and a lot of management, I would like just to cook and to create.

What’s the best dish you ever tasted? Where did you eat it and who cooked it?
It’a a 'green aspergus with coffee Saotome and Madras curry sabayon'. In Bordeaux, in the restaurant Côté Rue, the chef it’s young chef, Rudy Ballin.

What is the most exciting/challenging element of the S.Pellegrino Young Chef competition for you?
To improve my plate. I would like to get out the best of my heart.
To be enjoyed by big chefs and know my real level.

What will you do if you win the competition?
I would not change my professional projects but hopefully open more doors and continue to grow in my passion.

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