It’s that time of year again and we are proud and delighted to continue our support for this competition.
Working in the hospitality industry is no easy option, to be a good chef is a vocation and demands passion and commitment as well as skill and creativity.
The Eat Sheffield Young Chef of the Year Competition recognises and rewards talented young chefs, motivating them to progress and succeed at ever higher levels, I am delighted to be able to offer my knowledge and industry expertise to support them in achieving their goals.
This year’s finalists are:
- Ashley Gayle from The Maynard, Head Chef Mark Vernon,
- Ailidh-Jane Carr from the Cross Scythes, Head Chef Alan Rigby; and,
- Rachiee Raynes, mentored by Simon Ayres (Showroom Cinema).
The finalists were chosen after much debate and competed last week in the cook-off.
Each chef was given a bag of 14 mystery ingredients of which at least seven of them had to be used, including one of three MSK Specialist Ingredients, which they had received a week earlier to practice with:
• Abzorbit • Gellan Gum F • Ultratex
The mystery bag had a seasonal flavour and included: damsons, cobnuts, crab apples (foraged), mussels, venison, dark chocolate, blue curacao, buttermilk, wild mushrooms, sesame seeds, aborio, pumpkin, savoy cabbage and brown bread.
The chefs had half an hour to chat with their head chefs and then were given two hours to cook.
The results will be announced on Monday 13th October at the 2014 Eat Sheffield Awards Celebration.
I was joined on the judging panel by:
- Rupert Rowley, Fischer’s, Baslow Hall,
- Lesley Draper, food writer, Sheffield Telegraph,
- Norman Dinsdale, Senior Lecturer, Culinary Arts & Hospitality Management SBS, and
- Niki Baker, Regional Engagement SBS.
Click on the video to see the finalists in action: