The hunt for our 2017 North West Young Chef of the Year has begun in earnest, with the first of 6 finalists being announced. Cyril Gabriel, 22 from Carden Park, won the cook off on 5th April at Warrington Collegiate in a tense and competitive semi-final.
In a new competition format, all entrants had to submit an online entry form detailing their chosen menus and demonstrating evidence of using local and seasonal produce.
Our panel of Judges led by Chairman Brian Mellor then had the onerous task of whittling them down to just 12 chefs based on their online entries, with 6 competing in each of two semi-final’s.
The first semi-final cook off saw the following chefs compete; Kieran Gill (The Art School,) James Williams (Mr Coopers/Liverpool College Academy,) Alexander Hulin (Alderley Edge Hotel,) Jack Huxley (Sticky Walnut,) Daniela Tucci (The Art School,) and Cyril Gabriel (Carden Park.)
Following his win of the two and a half hour cook off, Cyril said “I’m really happy that I’ve won the semi-final. I entered the competition as I saw it as a challenge. I was nervous at first as it was cooking in a different kitchen with different equipment, but I soon relaxed into it and enjoyed the pressure.”
“I looked at what produce was in season, and then built my menu around that. I had good support and encouragement from my team at Carden Park.”
Cyril’s winning menu began with Cheshire confit rainbow trout with salt baked beetroots, main course of Rhug Estate roasted chicken with purple sprouting brocolli, and finished with Willington Farm rhubarb and vanilla ice cream.
The new format will see both the winner and the runner up from each semi-final to progress through to the final which will takes place on 25th May at Manchester College.
The runner up on the day, and also progressing through to the final to defend her title is previous winner Daniela Tucci from The Art School.
Speaking of her achievement, Daniela said “I’m happy with the result, and can’t wait to get to the final. Even though I won the whole competition last year, I wanted another chance to get to the Nationals to prove what I can do.”
Judging on the day were Robin Dudley (Business Development Chef from sponsors Essential Cuisine,) Brian Mellor (Chairman of Judges) and Allan Jones (Head Chef at Keele University.)
Initial first impressions were good, with judge Robin stating “It’s the first competition I’ve judged where all the chefs look incredibly smart and presentable, all had clean jackets and were wearing hats – it’s a pleasure to see.”
Chairman of Judges Brian spoke about how tight the cook off had been and how high the standard was across the board. “We adapted the competition this year to find the best in the North West. And with the first semi-final taken place, it looks like we’re achieving that. The quality and intensity of the cook off could have easily been a final, with the passion and dedication really shining through.”
Speaking about the winner, Brian commented “Cyril is a talented young chef, who produced great consistency and flavour across all the 3 dishes. A very worthy finalist.”
For the unsuccessful chefs, there are still two wildcards available, which will see the best two runners up from across the 2 semi-finals progress through to the final, so all is not lost.
The competition, sponsored by CHR and Essential Cuisine, now gives Cyril and Daniela the opportunity to attend a master class with an acclaimed chef to hone skills with the industry’s best, before the final on 25th May.
Also supporting the competition and the young chefs are industry supporters Staff Canteen, Lancashire Life, Robinsons, Robert Welch, Oliver Harvey and Villeroy and Boch.
For more information or photography from the North West Young Chef Competition, please contact Lucy from Essential Cuisine on 01606 541490 or email [email protected]