Portugese chef Jono Arsenio Simoes has won the Hans Bueschkens World Junior Chefs’ Challenge 2006.

Jono won the prestigious award after competing in a three and a half hour cook off yesterday [15 March] against 18 of the world’s best junior chefs. Amanda Edwards of Australia and Gary Griffiths of Wales were named second and third placegetters respectively.

Competitors from as far a field as Iceland, Portugal and Malta, took part in the hot-kitchen competition, which formed part of the World Association of Chefs’ Societies (WACS) Congress 2006 held in Auckland, New Zealand.

WACS Congress Director, Murray Dick, said the competition, which is a challenging ‘mystery box’ format, required the young chefs to prepare dishes using foods and beverages demonstrated over the days prior to the Challenge.”

Jono’s winning menu consisted of (starter) snapper ceviche with Mediterranean brunoise, (main) sautéed lamb loin seasonal vegetables and beetroot chutney and, (dessert) chocolate brownie with apricot and grand marnier couli.

“The Hans Bueschkens World Junior Chefs’ Challenge is well-recognised throughout the international culinary community and to even be selected to compete in it is a great honour,” Murray said.

Each WACS member country is allowed to enter only one delegate under the age of 23 whenever the event is held.

One of the judges of the New Zealand event, Australian chef Scott Webster, said the Challenge had been well organised and executed.

“The facilities were great and the overall standard was excellent,” he said.

“There was a cross section of cuisines and each competitor did their own unique thing.”

When it comes to judging the event, the WACS guidelines are such that everyone starts the Challenge as having already won a gold medal. The judges’ job is to take marks off.

Marks for the different medals are bronze 70-79.9%, silver 80-89.9%, gold 90-99.9% and gold with distinction 100%. Based on the marking procedures, it is feasible that no competitor wins a gold medal.

Marking is split up into two sections with kitchen work counting for 30% of the marks and taste making up the remaining 70%.

In summing up the judging, Scott said competitors succeeded with their simplicity.

“In my mind, they were all winners by simply competing and represent the future of our industry.”