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David Awad Wins 7th Annual S.Pellegrino(TM) Almost Famous Chef(SM) Competition Hosted by Celebrity Chefs Harold Dieterle and Ralph Pagano

Posted on: Wednesday, 11 March 2009, 17:29 CDT

David's prizes include $13,000 and the career opportunity of a lifetime

GREENWICH, Conn., March 11 /PRNewswire/ -- Sunday night, Connecticut Culinary Institute student David Awad was announced the winner of the 2009 S.Pellegrino(TM) Almost Famous Chef(SM) Competition at the finals held at The Culinary Institute of America at Greystone in Napa Valley, California. David was able to rise above the rest in the challenge, making his culinary dream come true.

(Photo: http://www.newscom.com/cgi-bin/prnh/20090311/CG82579-a)

(Photo: http://www.newscom.com/cgi-bin/prnh/20090311/CG82579-b)

The event was hosted by Harold Dieterle, Bravo's Top Chef season one winner and chef/owner of Perilla Restaurant in NYC, and Ralph Pagano, Hell's Kitchen season one's runner-up and chef/owner of kitchensynx.com.

David competed in three fierce days of competition against nine other top student chefs from the U.S. and Canada--and was chosen by an esteemed group of judges that included Chef Michel Richard of Citronelle, Chef Michael White of Alto and Convivio, Chef Rick Moonen of RM Seafood, Celebrity Chef Nick Stellino, Gail Simmons of Food & Wine Magazine, and Bravo's Top Chef Judge, Kay Chun of Gourmet and Sophie Gayot of Gayot. David's prizes included a $10,000 cash prize, a $1,000 scholarship for his alma mater, a year-long opportunity to work with a nationally recognized chef, and the title of the 2009 S.Pellegrino Almost Famous Chef.

The Pan-Seared Lamb Loin with a Red Wine Honey and Mint Glaze wowed the entire panel of judges and ultimately secured David as the winner.

"When you reach a point in your career when it is no longer just about fame and fortune, as it is for many young chefs," says Wade Wiestling, judge and chef/partner, The Oceanaire Seafood Room. "It is giving back and sharing your experiences and sharing your knowledge and wisdom with the people entering this industry that brings me the highest sense of achievement. Bar None."

The 10 finalists competed in three categories: the Mystery Basket, Signature Dish, and People's Choice. David won the Mystery Basket competition, earning him an additional $3,000, which involved creating a plate with surprise ingredients: sturgeon, bacon, bay leaves, fingerling potatoes and asparagus. Kendra Orng from the International Culinary School at The Art Institute California-Los Angeles won the $3,000 Signature Dish prize for her innovative recipe, Chipotle-Braised Pork, and Joe Branton from the Culinary Institute of Charleston at Trident Technical College won the People's Choice Award, walking away with $3,000 for his signature dish, Pork Two Ways.

"I'm humbled, excited and amazed," says David. "The ten of us worked extremely hard to get here, so to win this competition is a great honor and I will treasure the experience. It's truly is a dream come true, and I'll keep working to earn what I've accomplished."

David's biography and winning recipe will also be featured on S.Pellegrino's premier entertaining website, www.thesparklinglife.com.

About the S.Pellegrino(TM) Almost Famous Chef(SM) Competition

For centuries, Acqua Panna(R) Natural Spring Water and S.Pellegrino(R) Sparkling Natural Mineral Water have complemented fine food, wine, and the dining occasion. In support of this passion of gastronomy and their commitment to the culinary arts, the Almost Famous Chef Competition was founded in 2002 as a mentoring program that connects top culinary students with established chefs and influential media. Since then, this program has helped to launch hundreds of culinary careers and refined the skills of a new generation of chefs. Through the Almost Famous Chef Competition, student chefs are given the opportunity to gain unmatched experience while cooking in some of the most-prestigious kitchens in the world. For more information, please visit www.almostfamouschef.com.

SOURCE S.Pellegrino

Source: PR Newswire

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