Larry Jayasekara: Top tips on how to win National Chef of the Year

The  Staff Canteen

The Staff Canteen

Editor 17th September 2017

Larry Jayasekara is head chef at Gordon Ramsay’s Pétrus restaurant in London, which holds a star in the Michelin Guide UK 2017, after winning National Chef of the Year 2016

Larry Jayasakara is head chef at Gordon Ramsay’s Pétrus restaurant in London, which holds a star in the Michelin Guide UK, after winning National Chef of the Year 2016. 

Along with his award achievement, Larry has previously worked at Le Manoir, The Waterside Inn, and under celebrity names including Marcus Wareing.

Larry Jayasekara's top tips on how to win National Chef of the Year 2018

1 - Dedicate time to your application and ensure you have clear recipes, methods, and that the criteria are met. Make sure your pictures represent how you would present the dishes on the day.

2 - Deliver in flavour. You only get one chance to impress the judges who have a collective of 25 Michelin stars. Their one mouthful must be exquisite.

3 - Cook seasonally. There are plenty of ingredients in season in the mystery basket but there is always a whole host that are not - do your homework.

4 - If you make it to the final, make sure to really listen to the mentor’s advice and adapt your menu accordingly.

5 -. Go for a cold starter which will give you the time to deliver a great main course.

He added: "It’s really beneficial if you can find a mentor to guide you throughout the process. I’ve learnt so much from mine in the past, and now I place the same importance on developing my team to achieve their goals."

By Grace Handley 

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The  Staff Canteen

The Staff Canteen

Editor 17th September 2017

Larry Jayasekara: Top tips on how to win National Chef of the Year