British Culinary Federation
The British Culinary Federation held its annual Young Chef of the Year competition on 17 November, at University College Birmingham. This highly prestigious event, now in its 11th year, was sponsored by Electrolux Professional and supported by Villeroy & Boch, attracting more entries than ever before.
After the paper judging part of the competition, 16 young chefs were selected to compete in a two hour cook off over two heats. Each competitor had to produce a 3-course meal for two persons, which included a starter using sea bass, a main course using any cut of British beef and a dessert using apples.
Competitors were marked by a panel of distinguished judges led by Kevin Viner (Chairman of Judges), Eric Bruce, Lee Corke and Marcus Eaves with kitchen invigilator, John Peart. The criteria for judging included working methods, professional techniques, culinary skills, hygiene practices, timing, quality and balance of textures and flavours, as well as the presentation of the finished dishes.
After much deliberating, the judges were all unanimous on their placing of the top three competitors.
British Culinary Federation Young Chef of the Year
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