Young Chef of the Year
Sponsored by Feast Publishing
This category recognises the talents of a growing number of young people forging careers in the hospitality industry, and seeks to encourage excellence and ambition.
The category will be judged much as the adult chef category is judged – young chefs are invited to submit a menu for a two-course meal for four people for a special occasion, working to a strict budget of £9.00 per person.
This year the judges have requested that the chefs incorporate smoked sea salt into their menu.
“Salt is an integral ingredient in our cooking and using the smoked sea salt will give the chefs an opportunity to implement it in many ways,” says Lee Bye, head chef at Tuddenham Mill and one of the category judges. “We will be looking at how the salt complements the dish and creates substance as well as style. Of course it can be used as a simple seasoning for lamb or fish, but we use it in so many other ways at Tuddenham Mill too, such as in smoked salt ice cream to go with a bitter chocolate marquise, or in chocolate and praline truffles, or to cure duck eggs. Smoked salt is a really versatile ingredient and gives a lovely subtle flavour – and it’ll be a great challenge for the young chefs!
“We’re looking forward to seeing what they come up with!”
A selection of entrants will be shortlisted to take part in a cook-off in the presence of the judges.
The judges will be looking for a high degree of knowledge of techniques and ingredients, imagination, excellence in execution of the task and ability to work under pressure.
The Young Chef of the Year cook off will take place at Suffolk New College on Tuesday 21 March. Further details will be provided upon shortlisting.
To enter this category Chefs must be aged 18 to 28 and must submit a two course menu. Please download this form and submit your two course menu attaching the document to the entry form. If you are nominating a chef, the events team will contact them directly and ask them to complete and submit this form.