The South West Chef of the Year competition has now closed for entries.
Professional and student chefs, junior cooks and amateur home enthusiasts looking to win the region’s most prestigious cooking competition entered online and will eagerly await the results.
Since last year’s success the competition has introduced a brand new class for student and apprentice chefs aged between 16 and 19. This new class is being run through the regions catering colleges, who will put forward one student or apprentice chef for a cook off semi final at Exeter College.
Michael Caines, Judge and Co-founder of the competition said:
“We have introduced the new class to encourage the next generation and to help younger chefs make their mark in a competitive industry. South West Chef of the Year has provided a platform from which many chefs have been able to highlight their skills and develop their careers. It also celebrates the quality of produce available at the fingertips of chefs throughout the South West.”
Other classes open for entry included Professional for anyone working as a pastry chef, junior sous chef or above; Young Professional for those aged 19 to 24; Junior Class for budding chefs aged 11 to 16; and South West Best Dish for those who have never worked in the industry.
Last year’s winner of the South West Best Dish class said:
“It was fantastic to win last year, the whole experience has been great and I have enjoyed every minute of it. Preparing dishes for Michelin star chefs was amazing and not as daunting as I had thought – the chef judges are incredibly supportive.”
Entrants of the Professional, Young Professional and Student Chef Classes had to produce a two course menu for three people using locally sourced ingredients; two of which were specified by the judges. Other classes entered a recipe for a main course, again using regionally sourced produce.