was founded for 7 years, and Yi Food Station has always insisted on exploring food culture and exploring delicious food.
Since 2021, we have joined hands with the award-winning Single Malt Scotch whiskey Grandfedi to make many creative attempts to move forward in the leap of food.
In the first season of "New Chinese Adventures", we follow the whiskey experts to explore more possibilities for matching whiskey with Chinese food.
In "Born to the Wild", we, together with camping experts, chase the mountains and seas with delicious food and wine, and visit the secret realm.
In the second season of "Feast" of "New Chinese Food Adventures", we follow the food gourmets to discover the cultural codes behind the dishes and the philosophy of dealing with things on the table. Feel the delicacies and human feelings at traditional Chinese banquets, and discover their evolution, creation and rebirth.
The innovation of food art not only concerns the ingredients and regions, but also people. The new force in the food industry - young cuisine people, with solid foundation and innovative skills, respect tradition and full of personality, young, promising, low-key and diligent, should be seen by the times.
In order to give more excellent young restaurants a real chance to be seen, in the challenging 2022, Food Station joined hands with Grandifid to create another award focusing on young chefs - the Maverick Chef Award, gathering young forces, paying tribute to innovation, and moving forward.
Young cuisine, unlike chefs in the traditional sense, they belong to the vivid young forces in this era.
They are loyal to their hearts, have clear goals and dare to take risks for them. Refusing to be content with the status quo, daring to break the status quo, constantly learning and exploring, and breaking through one's boundaries, this coincides with Granfidy's spirit of "moving forward".
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Young chef, worth seeing
As an award focusing on young chefs, Grandifid's "Maverick Chef Award" aims to discover more inspiring, creative and lively young chefs and open up a new pattern of Chinese food beauty.
Behind it, the power of a younger generation of restaurants is embodied. Since then, young restaurants in China have a brand new platform to show themselves.
Cooking skills are of high quality, but the awards focus more on the exploration spirit of the new generation of chefs.
We specially invited well-known documentary director Wang Shengzhi, Food Station editor-in-chief Han Ying, Grandifidi China brand ambassador Zhou Zhengjie, and Shanghai Xintiandi Langham Hotel Chinese cuisine executive chef Su Weiqing to form the first award jury.
jnm1The jury revealed that the award aims to select outstanding young beauty representatives in the industry, take them as examples, and show a new attitude of youth and progressive spirit in the industry, so the selection dimension is more focused on young cuisines themselves.
Selected dishes need to have breakthroughs, dare to work hard to break their own limitations, and open up a new pattern of development. Have continuous innovation and unique ingenuity. They may not necessarily come from the "big" of well-known restaurants, but they must be professional and have great personal influence in their respective fields.
After several rounds of selection and selection, a total of 6 young restaurants won the first "Young Restaurant Award". The story of their continuous exploration and progress in the field of food will also be made into the documentary "New Era Cuisine" and will meet you soon.
is defined in the words of the director. "New Era Cuisine" is not a mouth-watering food film, but a "biography" of these young cuisines.
young restaurants with personality have very different life experiences, but they are also brave enough to make breakthroughs and take risks. Their love for beauty and life will be shown in every journey of life.
We will see the "fairy forward" who, with his passion for beauty, will bring love to the extreme:
0s chef Chen Zhiping, with the ambition to revive Fujian cuisine . After 14 years of entering the industry, he devoted himself to studying Fujian cuisine. With this stubbornness, the restaurant he managed was awarded a star in the Bund in just one and a half years, and it became the only restaurant to receive Fujian cuisine.
Creative cuisine Eddie gave up his identity as a professional golfer and went to Italy to study catering. After traveling to many countries, we will return to our original intention and take exploring Chinese traditional culture and creating an oriental fusion cuisine as our direction.
From looking for craftsman customizers to exploring the charm of local ingredients, focusing on the fusion beauty of Eastern genes, and constantly improving.
These young restaurants use art as a way to talk to the times, and use artistic and beautiful dishes to break the established relationship between objects and people and broaden the boundaries of beauty:
Food designer Lin Minyi - is also the only female restaurant in this selection. She uses music as a medium and connects with the five senses of beauty, allowing people to experience a full range of sensory healing while enjoying delicious cuisine.
And the dining table artist Mushrooms use the method of appreciating famous paintings to taste delicious food. He used floral art as inspiration to bring nature to the dining table, injecting delicate emotions into the dining table, and opening up a new dimension of artistic beauty.
In these dishes, we also see the courage to break the limits and start from scratch:
Art curator Friso gave up his identity as head of the Rui Contemporary Art Museum in New York and went to Ferrandi in Paris to study desserts. Now he has multiple identities: a food curator, a luxury brand royal dessert chef, a number of Michelin restaurant consultants, and a domestic tea wine owner with five-course dessert shop owner.
Li Junjie studied accounting during the period of studying in Australia. He started from scratch and became the young chef of Australia's top private chef. When he was booming, he resolutely put down all his achievements abroad and returned to China to make "meals with Sichuan characteristics". He is now a leader in Sichuan-French cuisine.
In the words of the director: "In these 6 young restaurants, I not only see the enthusiasm of young people and the professionalism of restaurants, but what attracts me is that they will never be content with the status quo and are always seeking breakthroughs. It turns out that innovation and courage will really make people shine."
The "New Era Cuisine" series will meet you one after another in August. The award jury will also select the representative of the most "leap forward" spirit among the 6 young restaurants and award the honor of "Maverick Chef".
These fighting spirit young people are the hope of the cuisine industry. Although they have not become famous and have a family, they have unlimited potential. With the "spirit of advanceers", they will eventually enter the highest palace of cooking and shine brightly.
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