Organisers of North West Young Chef of the Year are urging head chefs and colleges to enter their most promising protégés in one of the fastest growing regional competitions in the UK.
The annual challenge, sponsored by Essential Cuisine, is not only the chance for under 25 year old stars to shine, but a fantastic opportunity for mentors to develop staff and students through the thrill and intensity of a competition judged by top industry chefs.
For an idea of where it can take a young chef, you only have to look at this year’s winner Tom Lee, who was chosen to take part in National Young Chef of the Year 2010 because of his North West Young Chef victory and was hailed runner-up at the esteemed Restaurant Show challenge.
The competition has also discovered rising stars such as Simon Salt, North West Young Chef 2008, who appeared as a contestant in the latest series of BBC Masterchef: The Professionals.
Competition chairman and judge, British Masterchef Brian Mellor, said the challenge was open to everyone from college trainees and pub hotel chefs to restaurant apprentices and canteen cooks. “You just need to work in the region and show potential, some real promise,” he said.
“The standard of entries has been phenomenal over recent years, but we know there are many more young chefs out there who relish the chance to demonstrate their creative and technical flair on a competitive stage, especially on home turf. They just don’t know how to go about it.
“This year, we are particularly keen to hear from more head chefs and colleges who feel they have someone extremely special under their wing, someone who could benefit from the invaluable learning curve of this growing competition and the wonderful opportunities it brings. They also have the chance to win a week long bursary in a top European restaurant.”
If anyone understands the importance of using North West Young Chef as part of the mentoring process, it’s executive head chef Steve Williams, who runs Cassis at award-winning Lancashire hotel Stanley House. Making this year’s finals, his senior chef de partie Martin Hargreaves not only got to compete on home turf, but has become an all round better chef.
“Industry awards such as North West Young Chef allow young chefs to work alongside their peers and build future professional relationships while increasing their self confidence,” he said. “Competition on any level promotes the ability to cook to extremely high standards under immense pressure while showcasing a chef’s skills.”
The Cheshire heat of North West Young Chef 2011 has already taken place (November 1), but organisers still want to her from chefs under 25 who have both drive and brilliance, and work in Greater Manchester, Lancashire, Merseyside and Cumbria.
Crucially, they need to be able to cook a three course meal for two using local North West, seasonal produce costing up to £25, a challenge that has produced some spectacular results and given young chefs the chance to get their teeth into local provenance.
The 2010 showdown, which attracted a record number of entries since its 2002 debut, culminated in a nail-biting final in June, with 24-year-old Tom Lee, sous chef at the London Carriage Works in Liverpool, stealing the crown from four other promising chefs.
Tom’s menu was the perfect homage to local sourcing, comprising tortellini of Anglesey mussels and consommé with pancetta crisp and leeks, followed by pan roast rump of Barnston Longhorn beef with miniature cottage pie, carrot puree, field mushrooms, spinach and natural jus.
To finish, he dished up a Claremont Farm strawberry cheesecake using fresh fruit picked hours before the competition, with elderflower sorbet and Champagne jelly.
Nigel Crane from Cheshire-based Essential Cuisine, which provides both practical and financial support for the growing competition, said: “Bringing on the region’s young talent is our key objective. You might think you know it all, but competing is a different kettle of fish and, even if you make it through the heats, you will more than likely have to go back to the drawing board to get it right. When you do, it not only opens doors, but leaves you on top of the world.”
This year’s scrupulous judging panel included Brian Mellor, a highly-respected Craft Guild of Chefs member who also runs Chef ‘n’ Farmer in the Wirral, Steven Doherty, chairman of the Gordon Ramsay Scholarship, and Nigel Crane from Essential Cuisine.
To enter North West Young Chef 2011, call 0870 050 1133 or visit the Essential Cuisine website. There is also a Facebook group set up for the competition.
Regional heats:
- Cheshire: 1st November 2010 – COMPLETE
Venue: South Cheshire College, Crewe
- Merseyside: Spring 2011
Venue: TBC
- Cumbria – 4th March 2011
Venue: Kendal College
- Greater Manchester – 27th April 2011
Venue: Manchester College, Fielden Campus, Didsbury
- Lancashire – Spring 2011
Venue: TBC