The UK competition took place earlier this month, when competitors gathered for an intense skills showcase. Each competitor was given previously unidentified, identical baskets containing a range of ingredients. They were then challenged to put together a winning three-course menu, worthy of winning the coveted title. Dishes were judged by a panel of experienced professionals, who are also members of the Chaîne des Rôtisseurs, on taste, presentation and originality.
Joe was crowned the winner after demonstrating a vast array of knowledge, skill and superb execution that impressed the judges.
Head of Judges, Daniel Galmiche of The Vineyard Stockcross, commented on the finalists’ menus: “Judging the finalists’ entries was no easy task, each contestant had something exciting and admirable to offer, but Joe stood out to be our winner and it was a pleasure to award him with the title.“
The Chaîne des Rôtisseurs Young Chef of the Year Competition is an ideal springboard for these young professionals, they have the exclusive chance to compete in high-pressure situations, which teaches them worthwhile lessons and gives them valuable experience.
Joe will head out to Budapest, Hungary for the international Chaîne des Rôtisseurs Young Chef of the Year Competition, on 11th September.
Industry partners Gaggenau, Winterhalter Group, 3663 and Ferns Coffee sponsor the Chaîne des Rôtisseurs Annual Young Professionals awards – Young Chef and Young Sommelier. Now in its 22nd year the contest is seen as a key component in the annual calendar for skills development within hospitality, as members train their top talent and grow their experience and application. 
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
