Winner of Merseyside Young Chef of the Year 2013 is announced

Winner of Merseyside Young Chef of the Year 2013 is announced
North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 26th April 2013
North West Young Chef of the Year

Winner of Merseyside Young Chef of the Year 2013 is announced

A young chef from Bistrot Verite is celebrating after winning the title of Merseyside Young Chef of the Year 2013, sponsored by Essential Cuisine.
 Jacques Verite who works full time at his Dad’s family run restaurant in Southport, took part in the cook off at Southport College on 24th April.
 At just 16 years old, Jacques wasn’t expecting to win, and said he was made up and overwhelmed to have been crowned the victor.
 He cooked his way to the final with a starter of Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche.
 His main course consisted of Morecambe Bay Turbot, Southport Shrimp Fritter, Carrot Puree and Perigueux sauce. He finished his winning menu with Ann Forshaw’s Yoghurt & Stem Ginger Panna Cotta, Yorkshire Rhubarb and Grasmere Gingerbread Crumbs.
 Shortly after the cooking had finished, Jacques’ Dad Marc arrived and was overwhelmed that his son had won. “I’m a very proud dad! Very emotional too.”
 When asked which chefs inspire him, Jacques replied “my dad, he’s always been supportive of me, and I look up to him.”
 Jacques faced tough competition on the day from Kevin Reader and Steven Southern, both from Radisson Blu Liverpool, Sam Wilson from Thornton Hall Hotel, Pete Brandrick from Hard Days Night Hotel, and Owen West from London Carriageworks.
 Judges on the day were Chairman of Judges Brian Mellor, Managing Director of Essential Cuisine Nigel Crane, and Head Chef Adam Townsley from Malmaison Liverpool.
 Jacques will now go on to compete against the other regional winners in the final of North West Young Chef Competition, which will be held at Manchester College on 13th June 2013.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.