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Food / September 26, 2022

Calum Falls is Euro-Toques Young Chef of the Year 2022

Food / September 26, 2022

Calum Falls is Euro-Toques Young Chef of the Year 2022

Words: Shamim de Brún
Images: Ruth Calderpotts via Press

Calum Falls, a young chef mentored by Jordan Bailey of Aimsir, was crowned yesterday at a gala in the Intercontinental Hotel.

The competitors

The other finalists included David Condon (The Shelbourne), Calum Falls (Aimsir), Victor Franca (Nua Asador), Attila Galambos (Aniar), Leticia Miranda (Mae Restaurant), Shauna Murphy (Adare Manor) and Eoghan O’Flynn (Liss Ard Estate).

Open to professional chefs under the age of 28. The competition has a proven track record of discovering exceptional young talent. It gives all the young chefs who have taken part in this contest a unique experience. The competition also provides recognition throughout Ireland and beyond. Previous winners include Gráinne Mullins of Grá Chocolate fame. Even getting chosen as a finalist acts as a prestigious stepping-stone in a culinary career.

The competition presented by La Rousse Foods held the finals yesterday, Sunday, September 25, at Dublin Cookery School in Blackrock. The judges watched the competitors at work, tasted and tested them. From there they decided which of the seven of these young talents became the overall winner.

The judges

The five guest judges included chefs Martina Puigvert Puigdevall of two-Michelin star and Green star Les Cols in Catalunya, Kieran Glennon of Restaurant Patrick Guilbaud, Keelan Higgs of Variety Jones, Graham Neville of Dax and Gareth Mullins of The Marker. Additional judges on the day running the kitchen were Domini Kemp and Conor Halpenny.

The seven Euro-Toques Young Chef of the Year 2022 finalists were requested to devise two original dishes. A main course based on blackface mountain lamb and offal with grains and spices. And an original dessert using Irish raspberries.

The result

Calum Falls won with the main course of caramelised lamb liver, puffed dulse cracker, heather, spiced lamb leg, brown butter butternut, ceps, and nettles. His dessert was made up of raspberries, buckwheat, rose, and honey shortbread. This showed his flair, imagination and skill in execution.

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