The British Culinary Federation's Chef of the Year 2023 final will consist of a two-hour competition, where chefs will each be asked to prepare, cook and present a 3-course meal for two covers in two hours.
The winning chef will be announced on Monday June 12 after the final, which will take place in the competition kitchen at University College Birmingham.
Competitors must incorporate fish into their starter and the main course must include Grass Fed Irish Beef - the cut of the beef, flat iron, was announced at a butchery masterclass on Monday May 15 by sponsors and suppliers Aubrey Allen and Bord Bia.
The dessert must include pure Canadian maple syrup, supplied by sponsors Maple from Canada UK.
Judges for the final are: Tom Phillips, Gary Jones, Sally Abe, Brad Carter, Ashley Palmer-Watts, and Leo Kattou, last year’s winner.
Recipe development chef from Maple from Canada UK, Olivier Briault, also provided a masterclass on the Monday on how to incorporate the four different grades of maple syrup into dishes, as well as a tasting session and explaining how Maple is produced and how best to incorporate Maple products, such as sugar and flakes, into dessert dishes.
Peter Griffiths MBE, President of BCF says, “Final preparations are all in place ahead of the cook-off. Every year we are blown away with the level of talent that enters the competition, and every year the bar is set higher. Each chef has a unique approach to their culinary skills and we’re excited to see what the final result is.”
All finalists will receive a framed certificate, a commemorative plate, a personalised chef's jacket and two tickets to the awards evening on Monday June 12.
The first-place prize, courtesy of Quebec Maple Syrup Producers, will allow the winner to attend a “discovery trip” to Quebec, Canada, as well as an “inspired Irish beef chefs trip” to Ireland with Aubrey Allen and Bord Bia and a cash prize of £2,000.
The trip to Canada will take place in March 2024 during tapping season where chefs will learn about maple harvesting, visit maple forests and sugar shacks, meet local producer and chefs and explore Montreal.
The winner will also be heading to Ireland to see for themselves the sustainable generational farming practises that produce quality Irish beef, and sample some of the exciting produce Ireland has to offer.
Second place prize will receive £500 and third place prize will reward the chef with £250.
The final will be followed by a dinner and Awards evening at UCB where the winner will be announced.
