The future of top cuisine

The 50 Best Restaurants scholarship returns in 2025
William Drew, photo provided
William Drew, photo provided
Alexandra Gorsche © Conny Leitgeb Photography
11. March 2025 | 
Alexandra Gorsche
11. March 2025
|
Alexandra Gorsche

Promoting young culinary talent is a decisive factor for the future of international gastronomy. Without targeted support, many of today’s top chefs would never have had the chance to perfect their skills at the highest level. This is exactly where the 50 Best Restaurants Scholarship comes in, returning in 2025 after a short break in collaboration with Parmigiano Reggiano.

A unique springboard for aspiring chefs

This prestigious scholarship is aimed at chefs worldwide who have less than three years' experience in a professional kitchen. The winner will have the rare opportunity to complete two stages (internships) in some of the best restaurants in the world – including El Celler de Can Roca in Girona, Spain, which has twice been named the best restaurant in the world. The second restaurant will be announced shortly. During this time, the scholarship holders will receive financial support so that they can fully immerse themselves in their training and the culinary culture of the host city.

Insights into the world of top chefs

The three finalists can also look forward to an exclusive trip to Italy. On June 19, 2025, they will take part in the World's 50 Best Restaurants award ceremony in Turin, where the winner of the scholarship will be officially announced. But that's not all: the finalists will also travel to Emilia-Romagna, the home of Parmigiano Reggiano, where they will gain exclusive insights into traditional cheese production – an experience that will further enrich their culinary knowledge.

The importance of promoting young talent in gastronomy

Top chefs don't fall from the sky – they need support, training and, above all, opportunities to prove their skills. Promoting young talent is therefore an essential part of the catering industry. Without targeted programs like this, many talents would lack access to the best kitchens, mentors and techniques. Scholarships not only open doors to renowned restaurants, but also to knowledge, inspiration and innovation – the cornerstones of a vibrant and constantly evolving culinary art.

Why networking and exchange are crucial in the industry

Another important aspect in the world of top cuisine is the exchange between chefs. Contacts and networks are often the key to career opportunities and further development. The scholarship not only gives participants the opportunity to learn from the best, but also to build long-term relationships with other young talents and industry leaders. These networks are often crucial for future career paths and can open doors to new culinary worlds.

William Drew, Content Director of The World's 50 Best Restaurants, emphasizes: “We are delighted to reintroduce the prestigious scholarship in 2025. Together with Parmigiano Reggiano, we want to support the next generation of top chefs and offer them a unique opportunity to take their careers to the next level.”

Nicola Bertinelli, President of the Parmigiano Reggiano Consortium, also sees the partnership as an opportunity to actively shape the culinary future: “Young chefs are the future of gastronomy – and Parmigiano Reggiano will be part of that future. Through this program, we can get in direct contact with the talents of tomorrow and support them in developing their creativity.”

How you can apply

The application phase begins on March 17, 2025 and ends on March 31, 2025. In the first round, applicants must submit a short introductory video and answer questions about their culinary philosophy, vision and goals. This will be followed by two further selection rounds in which, among other things, a recipe with Parmigiano Reggiano must be created. You can find more information on how to apply on the official 50 Best Restaurants Scholarship page.

Our conclusion for the future: a significant step for the restaurant industry

By relaunching the scholarship, The World's 50 Best Restaurants is sending out a strong signal for the promotion of young talent. The industry needs fresh ideas, new talent and a platform that gives young chefs the opportunity to learn, prove themselves and develop their signature style. Anyone who wants to play an active role in shaping the future of the culinary industry should not miss this opportunity!

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
Copyright for the featured images used:
William Drew, photo provided

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The book is more than just a collection of recipes – it tells the story of Trejo’s rise and his roots. In short anecdotes and longer stories, he describes the highs and lows of his life, from his childhood in poor circumstances to the establishment of his restaurant chain “Trejo’s Tacos”. It becomes clear that Trejo’s love of Mexican cuisine is not just a backdrop, but is deeply rooted in his story.

With 75 recipes, the book offers a colorful variety of dishes: from classic tacos and quesadillas to aromatic dips and salsas to sweet temptations such as donuts and churros. The vegan variations, such as the cauliflower tacos, are particularly praiseworthy, proving that Mexican cuisine can also be interpreted in a light and modern way. The recipes are down-to-earth, uncomplicated and use ingredients that are easy to source – ideal for both amateur cooks and professionals looking for new inspiration.

Trejo manages to capture the vibrancy and diversity of Los Angeles. Between the recipes are stories about his family, encounters with friends and the Latino culture that has shaped him. The casual, humorous tone of the book makes it a real pleasure to browse through. At the same time, you can sense the respect Trejo has for Mexican cuisine – and that makes every recipe authentic and approachable.

Info:
Edition Michael Fischer / EMF Verlag
978-3-7459-1082-7
224 pages

Book tip of the week: 200 x Italy

The XXL cooking and baking school

“200 x Italy – The XXL Cooking and Baking School” is a real feast for all lovers of Italian cuisine. This set of two comprehensive cookery and baking books takes us on a culinary journey across Italy – from the Alps to Sicily. With over 200 authentic recipes and numerous background stories, it invites you to experience the diversity and tradition of Italian cuisine directly in your own kitchen.

We are particularly impressed by the range of recipes, which really doesn’t leave any area out. From classic antipasti to hearty main courses such as risotto alla milanese or arancini to sweet temptations such as torta della nonna and amaretti, there is something for every taste. The clear instructions make cooking easy even for beginners, while experienced amateur cooks will be inspired by the variety of dishes to try something new.

The lovingly designed reports, anecdotes and atmospheric photographs are a highlight of the book. They manage to perfectly capture the charm and joie de vivre of Italy and convey a feeling of dolce vita that goes beyond the mere preparation of the recipes. The stories about traditional festivals and regional specialties make the book more than just a collection of recipes – it is a declaration of love to Italian cuisine and culture.

Info:
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quick & dirty
William Drew, photo provided
The future of top cuisine

Promoting young culinary talent is a decisive factor for the future of international gastronomy. Without targeted support, many of today’s top chefs would never have had the chance to perfect their skills at the highest level. This is exactly where the 50 Best Restaurants Scholarship comes in, returning in 2025 after a short break in collaboration with Parmigiano Reggiano.