BCF Young Chef of the Year competition open for entrants

The  Staff Canteen

The Staff Canteen

Editor 2nd September 2016

The British Culinary Federation (BCF) is now accepting entries for its Young Chef of the Year contest 2016.

Paper entries for the competition must be submitted by Monday, October 5, 2016 with the competition taking place at Bonnet Kitchen, University of Birmingham on Monday, November 7, 2016.

Now in its nineteenth year the competition is aimed at individuals aged 23 years of age or younger to encourage and support them within the industry.

In a statement, Peters Griffiths MBE, Competition Orgnaiser and President of the British Culinary Federation, said: “Over the past eighteen years we have seen the standard and individual styles and culinary skills continue to improve, and expect this year to be no exception.”

For the first round of applications entrants must submit their paper entries either by post or email and include their chosen dishes, ingredients and provide a brief method. Forms can be downloaded from the BCF website: www.britishculinaryfederation.co.uk

Candidates shortlisted to compete at Bonnet Kitchen will be required to produce a three course meal of their choice for two covers within two hours. The starter should include fish/shellfish with the main course focusing on duck and finally a sweet of their choice.

The winner will receive the David Bache Trophy, a £250 cheque, an invitation to the winner’s lunch with Villeroy & Boch, a commemorative plate and a framed certificate. Second place will receive a cheque for £150, a commemorative plate and a framed certificate. Third place receives a cheque for £100, a commemorative plate and a framed certificate. Awards will also be presented for best starter, best main course and best sweet.

All finalists will also receive a personalised chef’s jacket, a framed certificate, a commemorative plate sponsored by Villeroy & Boch, and two tickets to the awards dinner.

Last year’s winner was 20 year old Jonathan Ferguson from Restaurant Andrew Fairlie, Gleneagles who also picked up the award for best starter.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 2nd September 2016

BCF Young Chef of the Year competition open for entrants