Luxury whisky a dream come true

A year ago, in Sydney, my journey began at the San Pellegrino Young Chef Academy Competition. There, I had the privilege of meeting passionate and talented people who share remarkable ideas about hospitality writes Leidy Moldonado.

A year later, I receive an unexpected invitation from Mel Nathan, whom I met at the competition. She is the founder of the Executive Chef Club, and she invited me to The Langham Hotel in Sydney to experience a luxurious gastronomic event hosted by Executive Chef Stephen Lech.

*Executive Chefs Club event: Importance of Gastronomy and Future Generations of Chefs at the Langham Hotel, Sydney.*

The invitation was a dream come true, as it provided me with the opportunity to network with important executive chefs, all made possible with the generous support of San Pellegrino.

The event exceeded my expectation in every way. Unexpectedly beautiful weather on an August day in the middle of winter, accompanied by San Pellegrino Aranciata Rossa and Limonata, added to the delightful experience.

The culinary creations, with their impeccable flavours, texture, and presentation, left a lasting impression. Each bite, paired perfectly with wine, made the experience truly memorable.

One standout dish for me was the wild Tasmanian belon oyster sourced by John Susman from Fishtales.

The simplicity and freshness of the oyster, with their sweet, salty and umami flavours, were complemented by the unexpected pairing with Taoscan Luxury Irish whiskey.

And let me tell you something, just remembering drinking this whiskey makes my mouth water. The smell, softness, style and story behind this drink were out of this world. I absolutely love it.

To top it off, Dr Alessandro Bressan, a PhD lecturer and researcher from the University of Notre Dame Australia, gave an engaging presentation that delve into the challenges faced by the hospitality industry.

The thought-provoking discussion reminded us that positive changes are within our reach if we approach them with an open mind and determination.

I extended my heartfelt thanks to Mel for turning this dream into a reality. She was a wonderful host, taking care of every detail and ensuring our experience was exceptional.

Being a part of this event opened my eyes to new possibilities, and I couldn’t be more grateful for the opportunity.

I also want to express my gratitude to San Pellegrino for their continued support in my journey of learning and growth.

Savory regards,

Leidy

A year ago, in Sydney, my journey began at the San Pellegrino Young Chef Academy Competition. There, I had the privilege of meeting passionate and talented people who share remarkable ideas about hospitality writes Leidy Moldonado.

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