Stephen Gillanders Crowned As The 2004 S.pellegrino Almost Famous Chef

Young Talented Chef from University of Nevada, Las Vegas Wins the Title at the 3rd Annual S.Pellegrino Almost Famous Chef Competition

Las Vegas, NV, October 18, 2004 - Stephen Gillanders of the University of Nevada, Las Vegas wowed the celebrity chefs and media judges at the third annual Almost Famous Chef competition held at the Mandalay Bay Resort and Casino in Las Vegas, NV as he won three of the four prizes including the grand prize, walking away with the title 2004 S.Pellegrino Almost Famous Chef.
In the challenging cook-off weekend, Gillanders and five other regional finalists from top culinary schools around the country including Mark Newman of Kendall College, Lacey Logan of The Art Institute of Dallas, Manuel Medina of The Culinary Institute of America, Jane Myung of California Culinary Academy and Greg Hutto of Johnson & Wales - Miami, participated in three competition categories: a market basket contest, in which contestants had two hours to prepare a dish created from previously unknown ingredients; a signature dish contest, offering contestants an opportunity to showcase regional flavors and traditions; and a people's choice contest, in which competition attendees vote on their favorite dishes.
Gillanders swept a victory with his imagination and culinary skills to create innovative dishes. Not only were his dishes impressive, Gillanders' vibrant attitude and personality all played a part in contributing to his win of the signature dish and people's choice contests with his Crispy Skin Cured Salmon dish. Kendall College's Mark Newman took home the award for the market basket contest.
Upon winning the title of Almost Famous chef, Gillanders commented, "[I am] just relieved, overwhelmed and exhausted all at the same time. I'm extremely excited. I couldn't ask for anything more."
In addition, contestants had one-on-one time and group workshops with celebrity chefs, food journalists and media experts - learning firsthand what it takes to become a successful chef and more importantly, the difference between a great cook and a chef with star power in today's competitive marketplace.
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The high-powered judging panel included: Charlie Palmer (Chef/ Restaurateur, Aureole), Hubert Keller (Chef/ Restaurateur, Fleur de Lys, San Francisco), Susan Feniger and Mary Sue Milliken (Owners, Border Grill & Ciudad, Los Angeles/ Hosts, TV's Two Hot Tamales), John Bray (Assistant Executive Chef, Mandalay Bay), Jennifer English (Host, The Food and Wine Radio Network), Heather John (Senior Editor, Bon Appetit), Evan Kleiman (Host, "Good Food", KCRW-FM), and Muriel Stevens (Food, Wine, & Travel Editor, Las Vegas Sun).
Stephen Gillanders is scheduled to appear on the Today Show on Monday, October 25th with Chef Charlie Palmer. This will kick off numerous other media opportunities both locally and nationally that Gillanders will receive as part of his 2004 S.Pellegrino Almost Famous Chef title. He will also head to Italy where he will take part in a culinary program to enrich his skills and further advance his cooking career.
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About S.Pellegrino
The number one sparkling water in American restaurants, S.Pellegrino has been appreciated as the perfect meal accompaniment since its discovery in the 13th Century. High in the mountains north of Milan, the waters rise from an underground aquifer, where distinct minerals in the limestone and volcanic rock impart a unique flavor. Lightly carbonated, S.Pellegrino naturally contains 14 minerals and is a source of calcium.

S.Pellegrino is a strong supporter of the culinary community and sponsors the events and initiatives of such prestigious organizations as the Culinary Institute of America, the Italian Culinary Center, the American Institute of Food and Wine, Women Chefs and Restaurateurs. S.Pellegrino is the proud sponsor of the James Beard Foundation/S