CULINARY CANDIDATES IN RACE FOR NATIONAL TITLE

The challenge is well and truly on to find the stand-out contestant to walk away with the most prestigious award on the culinary calendar and be crowned The National Chef of the Year 2011.
Forty chefs from the crème de la crème of the cooking world are now in the running for the prestigious accolade after being selected to compete in the semi-finals. Top culinary training centres in London and Sheffield will play host to the semi-finalists between September 5th and 8th 2011. Winners will then be invited to cook in a live final to be held at the Restaurant Show at Earls Court 2, London, on October 11th 2011.
Atul Kochhar, Michelin-starred chef and chef patron of world renowned Benares Restaurant, and Chris Galvin, chef patron of the Michelin-starred ‘Galvin at Windows’ at the London Hilton on Park Lane, are among the ambassador judges casting watchful eyes over the talent at the event.
“I'm delighted to be a part of this prestigious culinary competition once again,” said Atul. “The opportunity for chefs to showcase their ability is of vital importance to the growth of our industry.”
“The National Chef of the Year really pushes competitors to the limit and helps chefs realise their ambition,” added Chris. “It is a true lesson in excellence, an opportunity to showcase their talent and above all the ultimate award in the world of chefs. You will be privileged enough to earn peer respect, inspire others and make lifelong friends.”
The Prize
David Mulcahy, organiser of the competition and vice president of the Craft Guild of Chefs, said: “Last year’s competition was a phenomenal success, but the calibre of entries this year is even stronger. Winning the title is an outstanding achievement and the tremendous prize package up for grabs, worth in excess of £15,000, is a true reflection of that.
“Aside from being awarded the esteemed title of The National Chef Of The Year, the winner will receive a host of top-class prizes including an exclusive study trip to France, courtesy of Lockharts one of the headline sponsors of this year’s event, plus wine tasting in the acclaimed Hermitage region and dinner at a 3-starred Michelin restaurant.”
Other prizes include a money-can’t-buy masterclass with Marco Pierre White, courtesy of headline sponsor Knorr.  Whilst Electrolux is offering The National Chef of the Year 2011 the equipment from the competition theatre that was used to prepare the winning dishes.  
2011 Sponsors
Catering equipment suppliers Lockhart, Unilever’s largest brand Knorr, and one of the global leaders in appliances for professional use, Electrolux, are the headline sponsors at this year’s event. Continental Chef Supplies (CCS), Churchill China, Blue Arrow Catering and Blend, RARE, Gourmet Classic, Barry Callebaut, Adande, Reynolds, Pommery and The Restaurant Show are also lending their support to the competition and contributing to the prize package.
Who’s Who in the Semi-Finals
Here’s a look at who is cooking at the semi finals at Sheffield College (Monday 5 September) and Westminster Kingsway College on Thursday 8 September, for a chance to go on to compete in the live final of The National Chef of the Year 2011:
James Baker, sous chef, ESS Support Services
Marcus Bean, chef/owner The New Inn
James Buckley, executive chef UCL, Compass Group
David Bush, senior chef de partie, House of Commons
Pratap Chahal, head chef, The Peasant
Paul Anthony Cunliffe, head chef, Crown Hotel
Micheal Dipple, junior sous chef, Cannizaro House
Glenn Evans, development chef, Reynolds Catering Supplies
Gary Fish, hospitality manager, Bite Catering
Frederick Forster, head chef, 44 Restaurant and Lounge
Justin Galea, head chef, Turnberry Luxury Collection Resort
Hayden Groves, executive chef, Lloyds of London, Avenance
Daniel Jones, head chef, The Harp Inn
Imthiaz Kader, head chef, Park Plaza Westminster Bridge
Diane Kay, sous chef, Carlton Club
Selin Kiazim, sous chef, Kopapa
Peter Knibb, chef/proprietor, Restaurant 23
Ashwani Kumar, head chef, Mango Lounge Windsor
Joe McCafferty, senior chef de partie, ROKA restaurant
Palash Mitra, sous chef, The Cinnamon Club
Ian Morgan, executive chef, Cucina
Martin Nisbet, Angelus Restaurant
Ryan Perratt, head chef, The National Café, Peyton and Byrne
Robert Potter, sous chef, Lucknam Park Hotel
Sudha Shankar Saha, executive chef, Saffron
Sujan Sarkar, head chef, Automat Restaurant
Hansel Sheldon, executive sous chef, The Dorchester Collection
Kevin Sutherland, executive services senior sous chef, Barclays Bank-Baxter Storey
Michael Tate, chef de partie, Harvey Nichols, Manchester
Daniel Towell, head chef, Avenance, Elior
Dez Turland, executive chef, Brend Hotels Saunton Sands
Ernustus Van Zyl, chef Practical tutor, Devere Hospitality Academy
Adrian Vaughan, senior sous chef, Runnymede on Thames
Simon Webb, head chef, Restaurant Associates
Alyn Williams, chef/patron, The Westbury
Joo Young Won, senior sous chef, Galvin at Windows Restaurant
Andrew Wong, chef, Bumbles Restaurant
Simon Woods, lecturer, Westminster Kingsway College
Andrew Wright, chef, Arden Hotel
Terry Wright, head chef, Compass Group
The National Chef of the Year 2011
The National Chef of the Year competition, which is now in its 39th year, is open to all chefs who are 23 years or older as of 1st April 2011 and who work in any sector of the catering industry; this includes hotels, restaurants, pubs, universities and contract caterers.
Celebrating the multicultural nature of the UK is the key aim of the competition and the revised format, which was introduced last year, is certainly helping to showcase that desire. This year the categories have been divided up as follows:

Asian / Oriental
Modern British / European
Rest of the World / Other

For more information on the semi-finals visit www.craftguildofchefs.org. Alternatively, for further information contact Clair Bowman on 01293 610 329.