On June 15 in Venice tcame to the end the history of S.Pellegrino CookingCup regatta. 50 first-class yachts took part in fascinating race of 19 312 kilometers. The regatta, by tradition passing with support of historical Venetian yacht club Compagnia della Vela, started from picturesque Venetian Lido and finished at San Georgiou's island. Within a regatta the fifth informal championship of young cooks of Young Chef of the Year took place. This year for a victory cooks from Austria, Australia, Belgium, China, Israel, Italy, Holland, Russia, the United Arab Emirates and the USA fought. Participants needed to prepare a competitive dish in extreme conditions – on small kitchen space of the twelve-meter yacht. At the disposal of chiefs there was no additional difficult technique. Only the ingredients bought by them on morning of the same day in the largest market Venetsiirialto. – for the first time in the history of carrying out a regatta – the chef got silver from Russia, to Vladimir Mukhin. On the yacht Vladimir prepared a fried horse-mackerel on a frying pan with false porridge from a wild asparagus, cores of color tomatoes, sunflower seeds of a sunflower and the Kostroma salt. "I made a choice for game and turned my dish into a puzzle. I like organic food. I consider that taste of a dish has to be pure from beginning to end", – tells Vladimir.