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18 chefs from around the world competing with their own signature dishes with pasta as the central draw. One winner at the end. What were the chances of a non-Italian walking away with the top prize? Considering there was only one Italian chef, Lucia De Prai, competing in the contest, the odds were high - but still to have a Mexican chef who had flown all the way from the US, win the ultimate round was testimony to the fact that food is a universal binder that brings together people of different cultures and races. Carolina Diaz's reinvented Spaghetti al Pomodoro, was basic, simple and struck the perfect balance between acidity and sweetness, as the judges found. "I did Italian my way," the winner said at the end. With live cooking demos and talks from experts as well as a jury comprising Michelin-starred chefs Lorenzo Cogi, Viviana Varese, Luigi Taglienti and Holger Stromberg as well as food photographer Brittany Wright (if you haven't seen her amazing food shots you need to check them out now!), the contest was clearly not lacking the star factor. The icing on the cake had to be Michelin star chef Davide Oldani's live cooking demo that featured, among other things, a sampling of cooking sounds and gestures as part of the music collective Food Ensemble. Food that looks good, tastes great and sounds fantastic too - what more could you ask for?
Pasta, pasta everywhere.. With the Italian staple being central to the cooking competition, it was but inevitable that pasta was the star of the two-day event. With the contestants getting inventive with their ingredients - we particularly loved Polish chef Pawel Galecki's take on penne pasta with tomato topped with a crunchy bread and nut mix - we came to the realisation that while the classic pasta with just the sauce to adorn it might be the country's go-to-staple (at least it seemed that way judging from the various dishes served on the final day), we like a bit of meat and veggies in ours, preferably with a hint of spice! Sadly the absence of the chef from Dubai (who was a no-show due to having missed his flight) meant we didn't have a tasting voucher to use up (the participating media were allotted their respective chefs to try out their signature dishes) and had to make peace with the simple classic pasta dishes served up at the event. But we came away with a newfound respect for the humble pasta - made from the simple combination of wheat and water - and the cult status it enjoys not just in Italy, its home ground, but every corner of the world. The introduction of the new legume line of pasta made of red lentils and chickpeas was another highlight of the event. It's truly amazing how the pasta has been adapted by so many cultures and its basic structure means it can be paired with practically anything - seasonal veggies or meat.
When Carolina Diaz, the Chef di Cucina at the Art Institute of Chicago, took her place behind the kitchen counter on the first day of the pasta competition, there was no doubting that here was a woman who was not only a pro at what she was doing but derived so much fun from it that it was hard to miss her sass. While her male counterparts were busy chopping up the ingredients and wiping their sweaty brows, Diaz had time to do her little jig, engage with her fans, and generally be the kind of person you'd love to have in your kitchen.
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