the finals provide the contestants with a basket in advance so you can practice as much as possible.
Get people to criticise and pull the dishes apart then build them back together. Being told that ‘it's wonderful’ and ‘amazing’ the first time you put the dish up doesn't help you.
Why do you think so many chefs have development kitchens and a separate chef to run them? So their dishes are tried, tested, tasted and analyzed before going on the menu. Go through the same process and get the dishes on the menu so you know them inside out
3 - Make sure each course is nailed to where you want it before doing run throughs.
Taste the dishes as a complete menu to make sure it works and it's harmonious.
4 - Do a lot of practice run throughs and make notes of all the equipment you’re using and time it takes to do jobs. Do lists of the order of work as you can look back and do multiple jobs at the same time, you don't have a lot of time and it will run away from you very quickly.
When you do complete timed run throughs you can see where you can make up time.
5 - Believe in yourself, you’re there to win it, don't worry about what anyone else is doing. The only outcome you have control over is your own. Push yourself.
After winning the National Chef of the Year, one question I was asked was what was the prize for second and third. My answer was, I don't know, I didn't look. Self-belief
By Sian Bennett
