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The S.Pellegrino Almost Famous Chef Award The 7th annual S.Pellegrino® Almost Famous ChefSM Competition brought together culinary students from 40 top schools around the U.S. and Canada for a spirited cooking competition. Entrants were judged on their cooking skills and their potential star quality.

S.Pellegrino congratulates Connecticut Culinary Institute student David Awad, this year's title winner for his Pan-Seared Lamb Loin with a Red Wine Honey and Mint Glaze. In addition to cash and other prizes, David also wins a paid apprenticeship under one of the elite chef judges. Chef Awad's recipe will be featured on thesparklinglife.com this fall.
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A rich creamy sauce, aromatic vegetables and golden beets make for an extraordinary seafood feast from S.Pellegrino™ Almost Famous Chef Competition Winner Brian Willoughby

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Try another AFC award-winning recipe from chef Aaron Klafter-Phillips: Herb-Roasted Organic Cornish Game Hen with Savory Carmelized Bread Pudding.

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Ragoût is derived from the French verb ragoûter, which means "to stimulate the appetite." A ragoût is seasoned stew, usually made with meat, poultry, fish and often vegetables.

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2 parts
Campari®
3 parts
SanPellegrino® Aranciata

Combine in a tall glass filled with plenty of ice. Garnish with a lime twist and serve.

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In 2002, S.Pellegrino started the S.Pellegrino™ Almost Famous Chef SM Competition celebrating the best of emerging talent from the top culinary schools across the United States.

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