Rodrigo Sandor: “My dream was once upon a time I would like working in a Michelin star restaurant”

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Rodrigo Sandor was named the best young chef in East Europe region during the S.Pellegrino Young Chef 2016 regional heat and he will now put his passion for cooking to the test at the Grand Finale in Milan under the guidance of mentor chef Adrian Hadean.

We spoke to him about his preparations on how he turned a passion into a profession.

My dish is unique because…
Every ingredients are local and come from 100 km.

What are the main influences in your signature dish?
When I create this dish the most important ideas for me I would like present the Hungarian flavours.

How are you collaborating with your S.Pellegrino Young Chef mentor in order to perfect your dish for the final?
When I finished the competition Adi (my mentor) and me keep the contact, and 2-3 weeks later I will come back to Romania for the finally meeting.

What led you to choosing a career in the kitchen?
When I finished the school I want to change my job, because I learnt engineering. When I started the cooking school I was 21 years old, and my dream was once upon a time I would like working in a Michelin star restaurant.

What are your professional ambitions?
Later I would like working 2 or 3 Michelin star restaurants.

What is the most exciting/challenging element of the S.Pellegrino Young Chef competition for you?
The most important things for me I can learning.

What will you do if you win the competition?
I don't know. The first step I need cooking a good dish for the competition. A lot of very good young chef staying at Grand Finale.