The winner of the 8th Pasta World Championship, held this year with the theme “The Art of Pasta”, was Japanese Chef Keita Yuge with his Japanese style Penne Gorgonzola recipe.
Pasta World Championship was held by the 8th time by Barilla on October 10-11 this year, and for the first time in Paris. Japanese Chef Keita Yuge was the winner of the competition in which 14 young Chefs competed in a tight race. Yuge conquered the jury’s heart with Japanese style Penne Gorgonzola he prepared by combining Japanese culture with Italian cuisine.
Underlining that he liked bringing different cultures together in his recipes and that he had very strong interest in Italian cuisine, the successful Chef Keita Yuge developed his skills in the field of gastronomy in the restaurants where he worked as Chef in Paris, Tokyo, Osaka and Yokohama. Saying that he was proud to win the title, “My biggest wish is to transfer my knowledge and all the technical skills I have acquired during the years to the next generations”, Yuge added.
Total of 14 Chefs from around the world showed off their skills on pasta in the three phases of “The Masterpiece”, “The White Canvas” and “The Grand Finale” respectively, before a jury consisting of prominent figures from gastronomy world.
Fascinating the jury with his Japanese style Penne Gorgonzola recipe he prepared in 35 minutes, Yuge used penne pasta and Gorgonzola cheese, famous taste of Italian cuisine, in addition to sake, sansho and yuzu, traditional flavors of Japanese cuisine. Making the last touch with oyster, Yuge almost created a work of art from pasta.