With the search on to find the UK’s next young culinary stars following the launch the of the prestigious Country Range Student Chef Challenge, which is celebrating its 25th anniversary, Thomas Ridley Foodservice is urging aspiring chefs and colleges to enter to make it a year to remember.
Run in collaboration with the Craft Guild of Chefs, the challenge has played a huge role in developing young chefs and talent around the UK for a quarter of a century, and requires teams of three students to plan, prepare and execute a three-course, four-cover menu in 90 minutes around a designated theme.
For 2018/2019 the Challenge criteria is focusing on the essential core skills and techniques studied on a second-year professional cookery course and will test the student’s knowledge of both classical cooking and the more modern methods of the last 25 years.
As part of the prize for this special anniversary year, the winning team will be offered a day work experience placement at a Michelin-starred restaurant, as well as being taken on foodie tour of London which includes a guided tour of the capital’s famous Billingsgate Market where they will be taught fish filleting skills by the resident master fishmonger.
Last year’s title was scooped by a talented trio of chefs from the City of Glasgow College, with this year’s final taking place on the 13th March 2019 in the Live Theatre of ScotHot - Scotland’s largest hospitality and tourism show.
Steve Lyons, our Sales Director comments:
“This is an incredible opportunity for both student chefs and college lecturers to be involved in the 25th Student Chef Challenge. This contest is a fantastic way to gain invaluable experience in the competition arena and participate in a prestigious challenge which provides many benefits for the individuals and their colleges. We are looking forward to the creations the student chefs will be presenting in 2019.”
Think you are up for the challenge?
Click here for more information and the entry form.
All applications must be submitted by 18 December 2018.