Young Scottish Seafood Chef - entry deadline 28 April

Young Scottish Seafood Chef - entry deadline 28 April
Federation of Chefs Scotland

Federation of Chefs Scotland

Standard Supplier 26th April 2011

Young Scottish Seafood Chef - entry deadline 28 April

In association with Seafood Scotland we are looking for Scotland's best young seafood chef, the winner will have the opportunity to cook for Seafood Scotland at events during the year. 
First Prize is a weeks work experience at the award winning Captain's Galley in Scrabster. At this award winning Seafood Restaurant you will have the opportunity to be on the fish markets and aboard local boats buying their fish and shellfish, on the beaches collecting shells and different varieties of seaweed, so along with the cooking, you will gain experience, in all the aspects of the fishing industry from fishermen to plate.The aim is to encourage young chefs working in Scotland to make greater use of fresh, local, Scottish seafood.
The 6 finalists will be invited to spend a day in the northeast of Scotland, with overnight stay and seafood supper in the company of fishermen.  This will be followed by an early morning tour of Peterhead fish market, visits onboard fishing vessels, and a tour of seafood processing factories.
  
The  competition is open to young chefs aged 23 and younger studying or working in Scotland. You must submit recipes for two portions of a starter and a main dish.
  

One course must use at least two of the following species: Hake, Herring, Haddock, Megrim, Squid, and one course must use at least one of  the following species: Crab, Scallops.
 Judges will be looking for competitors to show imagination in their choice of recipe ingredients, for use of seasonal Scottish produce, and for skill in preparation, cooking and presentation.
  
For more information and to down load the entry forms please click here

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you