BCF Young Chef of the Year competition open for entrants
The British Culinary Federation (BCF) is now accepting entries for its Young Chef of the Year contest 2016.
Now in its nineteenth year the competition is aimed at individuals aged 23 years of age or younger to encourage and support them within the industry.
In a statement, Peters Griffiths MBE, Competition Orgnaiser and President of the British Culinary Federation, said: “Over the past eighteen years we have seen the standard and individual styles and culinary skills continue to improve, and expect this year to be no exception.”
For the first round of applications entrants must submit their paper entries either by post or email and include their chosen dishes, ingredients and provide a brief method. Forms can be downloaded from the BCF website: www.britishculinaryfederation.co.uk
Candidates shortlisted to compete at Bonnet Kitchen will be required to produce a three course meal of their choice for two covers within two hours. The starter should include fish/shellfish with the main course focusing on duck and finally a sweet of their choice.
The winner will receive the David Bache Trophy, a £250 cheque, an invitation to the winner’s lunch with Villeroy & Boch, a commemorative plate and a framed certificate. Second place will receive a cheque for £150, a commemorative plate and a framed certificate. Third place receives a cheque for £100, a commemorative plate and a framed certificate. Awards will also be presented for best starter, best main course and best sweet.
All finalists will also receive a personalised chef’s jacket, a framed certificate, a commemorative plate sponsored by Villeroy & Boch, and two tickets to the awards dinner.
Last year’s winner was 20 year old Jonathan Ferguson from Restaurant Andrew Fairlie, Gleneagles who also picked up the award for best starter.
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