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Eat Sheffield Young Chef of the Year Awards 2013

Posted by in News on October 29, 2013 . 0 Comments.

We were really proud to sponsor, judge and present the award for the Eat Sheffield Young Chef of the Year Award on Monday night at Hallam University.

It has been really exciting to see the young talent coming through and there’s been a fantastic response this year from restaurants all over the area – not just the City Centre – and the support from the Head Chefs has been fantastic.

The finalists were Drew Snaith of Fancie, Sebastian Rosh-Wood of Graze Inn, both in Ecclesall Road, and Alfie Olinski of Losehill House Hotel in Hope.

We set the three finalists a tough challenge with our ‘Mystery-Bag Cook-Off’ containing everything from pidgeons to pears!  It was a real hotch potch of ingredients and the finalists had two hours to create two identical dishes.  Of course, we had to include a few special MSK ingredients in the mix just to throw them a little bit of a curve ball!  We chose:

Gellan Gum – for heat-resistant gels

Ultratex – a corn-based, gluten-free instant thickening starch

Abzorbit  - a maltodextrin which turns fats into powders

We were, of course, on hand to offer support on how to use them to best effect.

See these young stars in action:

It was such a privilege to work with three really talented young chefs and they all did fantastically.  These three young guys put their heart and soul into this final. The judging was tough but ultimately myself and fellow judges Rupert Rowley, Head Chef at Fischers Baslow Hall, and Norman Dinsdale, Senior Lecturer at Sheffield Business School, ultimately agreed there was one outstanding candidate: 

Drew Snaith of Fancie.  Our congratulations to Drew, who we are sure will be in great demand!

The competition is a great celebration of the food industry in South Yorkshire and North East Derbyshire and is run in conjunction with Eat Sheffield and the Sheffield Telegraph.

Tags: Abzorbit, Ultratex, Gellan Gum Last update: September 29, 2014


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