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| Last year's winner Kim Barnish |
Young chefs need to get their skates on
A scheme to discover Staffordshire's Young Chef of Tomorrow is gathering real momentum and potential competitors are being urged to get their entries in!
There's only until the end of next week to enter the prestigious competition, which will result in the winner being awarded a work placement at one of Britain's very best restaurants.
All entrants will first be judged on their written submission, before six of them go through to the cook-off at Stafford College on Monday May 22. The awards will be presented on the same day at the Moat House Hotel at Acton Trussell, near Stafford.
The overall winner will then have a once-in-a-lifetime opportunity to learn some culinary skills in the kitchens of two-Michelin star chef, Claude Bosi, whose Hibiscus Restaurant in Ludlow is widely recognised as one of the finest eating establishments in the country.
Any chef in Staffordshire aged between 16 and 20 has until Friday March 31 to enter the competition by submitting a menu based on preparing a three-course meal for two people, using lamb and ingredients costing no more than £10, and which can be prepared in under two hours.
The competition is the latest initiative in the Taste of Staffordshire scheme, which, for the past eight years, has been helping to promote and reward quality and excellence in food and drink served and produced within the county. The search to find the 'best of the best' in several separate categories now culminates each year in a gala presentation evening in September, and with the publication of an annual Taste of Staffordshire booklet.
The scheme - sponsored by Wedgwood - has gone from strength to strength and the Young Chef competition is the latest means of helping to raise standards within the local catering industry.
Judges in the competition will be Paul Gilmore of Restaurant Gilmore near Uttoxeter, Matt Davis head chef at the Moat House at Acton Trussell and Eric Bruce of the British Culinary Federation. They will sift through the initial entries, to select a short-list of six chefs to attend the 'cook-off' on May 22nd.
New for 2006 will be another, special award to one of the six finalists. The 'Food Hygiene Working Practice Award' will be presented to the competitor showing the most knowledge and implementation of good hygiene working practices in the kitchen.
Entry forms and competition guidelines can be obtained from Pauline Evans at Staffordshire Tourism (E-mail: pauline.evans@staffordshire.gov.uk. Tel: 01785-277344).
Further details of the Taste of Staffordshire scheme can be found on the web site www.tasteofstaffordshire.com.
Page Last Modified:
08/03/2007 10:18:59
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