Daniela Tucci wins the Merseyside heat of the North West Young Chef Competition

The  Staff Canteen

The Staff Canteen

Editor 20th April 2016
Daniela Tucci from The Art School Restaurant in Liverpool becomes the Merseyside Young Chef of the Year 2016 and the first girl in this year's competition to win after battling it out at Wirral Met College on Tuesday, 19 April. daniela1Daniela, aged 19, wasn't phased by competing with five other men and puts her win down to practicing her menu with mentor and owner of The Art School Restaurant, Paul Askew. Daniela said: "I am so happy to have won, I really didn’t know what to expect but it’s such a great feeling to win. Competing against five other men didn’t bother me as I am one of the only girls in the kitchen at work. Paul was really helpful when preparing for the competition as he assisted me in planning my menu and practicing over and over. For the final I want to push myself to practice further, I think I will produce similar dishes but hopefully make them even in better. I will take into consideration the season in which the final is held for my ingredients too." The competition, sponsored by CHR and Essential Cuisine, was judged on the day by Chairman of Judges - Brian Mellor, Business Development Chef for Essential Cuisine – Jon Harvey-Barnes and Anson Bolton Food Development Manager for J W Lees. Jon Harvey-Barnes said: "It was great to see how Daniela remained so calm under the pressure but still delivered great dishes. Her tartar of lemon sole starter was really delicious."

>>> See the other winners of the North West Young Chef of the Year regional finals here

Daniela fought off competition from five talented male chefs including Patrick McCarthy from Alma De Cuba, Harry Entwistle from the Fuel station, Alexander Prescott from The Lawns at Thornton Hall Hotel, Lewis Roberts from City Wine Bar and Richard Gregory from The Racquet Club. But it was Daniela's 'added precision, presentation and consistency' in her menu that saw her triumph on the day. trio of dessertsHer winning dishes consisted of 'line caught dover sole baked fillet', 'Callums Storeton Village lamb' and her trio of desserts 'Formby rhubarb, hibiscus panna cotta, white chocolate crumb and stem ginger.' On talking about why she entered the competition, Daniela said: "Paul (owner of The Art School Restaurant) encourages one of his young chefs to enter each year and this year it was me! At work I am a pastry chef so I thought the competition would be a fantastic way for me to practice starter and main dishes using fish and meat." Daniela will now go on to attend a master class with an acclaimed chef to hone skills with the industry’s best, before going on to compete against the other regional winners in the final of North West Young Chef of the Year Competition, which will be held at Manchester College on Tuesday, 10 May 2016.

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 20th April 2016

Daniela Tucci wins the Merseyside heat of the North West Young Chef Competition