Coup de pates Launches Young Chef Competition Offering the Development Day of a Lifetime

Coup de pates

Coup de pates

Standard Supplier 13th October 2015
Coup de pates

Coup de pates

Standard Supplier

Coup de pates Launches Young Chef Competition Offering the Development Day of a Lifetime

Launched on the 9th October 2015, Chefs at Play is open to working and aspiring chefs aged between 16 and 25.

To enter, all you need to do is go to before midnight on November 16th, select one of nine Coup de pates semi-prepared products as a base, before adding your choice of ingredients to create a new sweet/savoury canape or reception product.

If your entry is deemed strong enough, Coup de pates will send them the semi-prepared product for real, asking them to make and photograph the dish, proving they have the presentation skills as well as the talent to innovate.

Five finalists will then be chosen, with their dishes being recreated and judged by a panel of leading lights including Coup de pates’ Chef Ambassador, James Tanner and Coup de Pates’ Young Chef Ambassador, Thomas Leatherbarrow. From there, only one young chef will get to accompany the pair to Paris for the development session of a lifetime.

Head of Marketing and Product Development for Coup de pates, Mariam French, comments:
“We’re all about seeing young talent given the opportunities to flourish which is why we’re so excited to launch Chefs at Play. From the perspective of a chef, the prize doesn’t get much better – create, innovate, and not only will you get to learn from some of the very best in the business – both French and English – but you’ll have a hand in developing a brand new product for the UK. I urge young chefs, working or aspiring, that think they have what it takes, to enter now!”

Thomas Leatherbarrow, himself an award-winning young pastry chef and someone who has felt the bright spotlight of competition many times, features in the Chefs at Play launch video, which can be viewed at He comments:

“I’m delighted to be a part of this competition which will help inspire young chefs to get their thinking caps on, do something a bit different and show us just how creative they can be. From my own perspective, I look forward to seeing, tasting and judging the creations. Young chefs! I know you won’t let us down!”

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