Chefs, you have an extra week to enter National Chef of the Year 2014

The  Staff Canteen

The Craft Guild of Chefs has extended the paper entry deadline for its National Chef of the Year 2014.

Chefs now have until Friday April 18th to download and submit their entry for paper judging. Entry forms can be downloaded from http://craftguildofchefs.org/national-chef-year-2014-open-entries-1 This year’s brief is to produce a creative lunch menu for four guests within two hours. 

The menu must reflect one of the following three categories: Asian / Oriental, Modern British / Modern European Rest of the World/Other   In addition, the menu must consist of: A vegetable focused starter A main course using locally sourced fresh white fish, with appropriate accompaniments A dessert using summer fruits, served hot or cold.  

>>> Read more about National Chef of the Year here

David Mulcahy, the competition’s organiser and Vice President of the Craft Guild of Chefs says, “We’ve already received some strong entries but we know that there are chefs out there who should be in the running. Taking part in National Chef of the Year is a rewarding challenge for any chef and for those who reach the finals it can provide a huge career boost - just ask the previous winners!”  

Key dates for the National Chef of the Year 2014 are as follows:  

Monday May 12th - Paper judging

Friday May 16th - Semi-finalists announced

Tuesday June 10th - Semi-final heats at Sheffield College

Wednesday June 25th - Semi-final heats at Le Cordon Bleu, London

Tuesday October 7th - National Chef of the Year final at The Restaurant Show, London  

For more information visit http://craftguildofchefs.org

*See Simon Hulstone's top five tips on how to win the competition here

*See Alyn Williams' top five tips on how to win the competition here

*See Hayden Groves' top five tips on how to win the competition here

*See Mark Sargeant's top five tips on how to win the competition here

 

In these challenging times…

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.

The  Staff Canteen

The Staff Canteen

Editor 4th April 2014

Chefs, you have an extra week to enter National Chef of the Year 2014