National chef of the year 2010

Posted on Back of House Jul 2010 - by Tandoori Magazine
National chef of the year 2010

As the closing date nears for the Craft Guild of Chefs National Chef of the Year 2010, could you be in with the chance of winning this coveted title? Closing date for entries is Friday 16th July 2010 - so it’s time to start finalising your menus and ensure you don’t miss out.


National Chef of the Year 2010, in partnership with Electrolux, Knorr and Lockhart Catering Equipment and in association with CCS, Callebaut and Blue Arrow Catering allows you to compete head to head against your peers and prove that you’re the best of the best within the industry.


Now in its 19th year, the National Chef of the Year title is one of the UK’s most respected and sought after culinary trophies, rewarding the crème de la crème of the chef community. Taking into account the ever-changing taste profile of consumers within the UK, the competition has embraced these changes and created a new format for 2010.


Encompassing the following cuisines, the competition has opened its doors to a wider community:


• Asian / Oriental
• Modern British / Irish
• European (Continental, Central and Eastern, Scandinavian and Mediterranean)
•African, the Americas and Australia


Each category has a well-known and respected ambassador to head each judging panel to ensure that authenticity is adhered to throughout the entry process. These include, Cyrus Todiwala of Café Spice, Atul Kochhar of Benares, Peter Gordon of Providores and Angela Hartnett of The Connaught to name a few.


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The competition is open to all chefs over the age of 23 as of April 1st 2010 from all sectors of the industry. Contestants must devise a three-course lunch menu for four people reflecting one of the four categories and to include three varieties of canape, a chicken main course - with appropriate startch and vegetable accomaniments and finally a dessert using fresh lemons served hot or cold.


The entrants will initially be judged on paper where each entry will be scrutinised to determine its authenticity together with wastage, sourcing, seasonality and the balance of the overall menu. If the entrant gets through this stage, the next will be the semi-final cook-off at Westminster Kingsway College in September, to be judged by a second panel of judges.


It is only at this stage that entrants will learn if they are one of the top ten chefs in the UK competing for the coveted National Chef of the Year title, having earned a place at the live cook-off at The Restaurant Show on October 11. The ten finalists will be asked to create a four-course meal in three hours from a selection of ingredients from a mystery basket.


David Mulcahy, Vice President of the Craft Guild of Chefs comments, “I have been organising this competition for a number of years now and I can honestly say that the calibre of entries we receive gets stronger and stronger. This is your chance to join the likes of Simon Hulstone, Eyck Zimmer, Steve Love, Mark Sargeant, David Everitt-Matthias and Gordon Ramsay as winner of this coveted accolade. In addition to winning this prestigious title, the winner will also walk away with a number of exclusive prizes.


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The Craft Guild of Chefs has truly embraced the changing times we’re seeing within our industry and creating the separate categories for the first time this year has opened up the competition to many chefs who previously wouldn’t have thought to participate. National Chef of the Year is about rewarding talent and excellence, and I would urge chefs of all backgrounds to take their chance and give it a go - it’s an experience you’ll never forget.


If I could give one piece of advice to a potential entrant to the competition it would be to be confident and believe in the entry they’re compiling. As well as all the skills you need to create the menu, if you make it through to the semi-final stage you will need to create a well balanced menu which will demonstrate the authenticity behind the flavours within your chosen category. The initial judging is completely impartial with all entries judged blind - who you are and where you currently work won’t come into it, we want to understand your passion for cooking through your entry.”


Simon Hulstone, 2008 Winner of The National Chef of the Year, says, “As the current holder of the National Chef of the Year title I am delighted to encourage chefs to enter this year’s competition. The National Chef of the Year competition is the most prestigious event in the chefs’ calendar and I have been extremely proud to be a competitor and winner of the competition.


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Winning National Chef of the Year has certainly raised my profile and enhanced my career. I would have no hesitation in encouraging any serious chef to enter the competition. The new format will certainly encourage more entries and I look forward to supporting this competition and to an exciting final at The Restaurant Show later this year.”


Mark Sargeant, Ambassador Judge and 2002 Winner of National Chef of the Year, adds, “Winning National Chef of the Year was a great personal triumph for me. 2002 was a great year as I won a Michelin star for Gordon Ramsay at Claridges too and it was exactly 10 years since my then boss, Gordon Ramsay, had won the same competition! I already had quite a good reputation for the restaurant, but Chef of the Year gave me a name in my own right. I am very proud to stand alongside the judges to help find the next talent to come from this competition!”


Complete the online entry form by visiting http://www.craftguildofchefs.org and clicking on the link to National Chef of the Year.

Please contact Clair Bowman on 01293 610329 or email clair.bowman@william-reed.co.uk

 

The closing date for entries is Friday 16th July 2010

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