Frederick Forster: Top five tips of how to win the National Chef of the Year

The  Staff Canteen

The Staff Canteen

Editor 19th September 2017

Frederick Forster won National Chef of the Year 2011 and has worked with the likes of Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire.

Now working in the Don, London, Frederick has also won the Roux Scholarship in 2000 and the Master of Culinary Arts (MCA) Award 2013.

His love of food began with his late mother's African cuisine. Frederick then went to London’s Westminster College to study Hospitality and Catering.

Frederick’s top five tips on how to win National Chef of the Year 2018

1- Keep all three dishes consistent in way of quality. 

2- Have a seasonal ingredient led menu, displaying some innovative skills. 

3- Taste and flavour are paramount.

4- Practice and fine tune your dishes before the big day.

5- Do at least four run through’s within the allocated time with your commis.

By Sian Bennett

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 19th September 2017

Frederick Forster: Top five tips of how to win the National Chef of the Year