CHEF MICHAEL MAKES MANCHESTER PROUD!!

A YOUNG Manchester chef who dreams of running his own venture in Cornwall has made it over the first hurdle in the race to become the most promising culinary property in the North West.

Michael Tate, chef at Harvey Nichols’ Second Floor Restaurant in New Cathedral Street, won the Manchester heat of the Essential Cuisine-sponsored North West Young Chef of the Year 2010.

Alongside five other 18-25 year old finalists, the talented chef was challenged with cooking up a winning three course meal for two using local North West produce costing up to £25.

With passion, he impressed judges at Manchester College, Openshaw, with hand dived scallops, quince puree and apple salad, Ribble Valley mallard, savoy cabbage, roast shallot, smoked egg yolk and open ravioli, and roast pumpkin tart, cumin caramel, pecans, and cinnamon.



Michael entered the Manchester heat of North West Young Chef last year, but never made it through to the final. He learnt a lot about organisation and timing last year and used that knowledge to secure a place in the June 2010 final, where he will be up against county winners from Cumbria, Cheshire, Merseyside and Lancashire.

As for his performance in the heat, he couldn’t be happier. “I chose the menu because of the seasonal flavours and locally sourced produce,” said Michael. “My biggest challenge was getting my pumpkin tart to set, but I overcame this by practising the dish before the competition and getting my ingredient mix right to ensure the tart set on the day.

“I was shocked but thrilled to win the Manchester heat and my advice to other chefs entering competitions is to make sure you are prepared and practice, practice, practice.”

Having the support of his head chef Stuart Thomson was key to Michael’s success. “Competitions like North West Young Chef help build up chefs’ self esteem and confidence, and give them a great platform for self expression,” said Stuart.

Michael’s industry role model is Grant Achatz, chef proprietor of Alinea in Chicago, while Grant’s book packed with “amazing food” was a real inspiration. In five years, Michael would like to be chef proprietor of his own restaurant in Cornwall.

At yesterday’s nerve wracking cook off, run by Visit Manchester as part of the Manchester Food Festival, Michael had to impress a scrupulous judging panel, made up of chairman of judges and British Masterchef Brian Mellor (Chef ‘n’ Farmer, Wirral), Andrew Nutter (Nutters Restaurant, Norden, near Rochdale), Howard Wallace (Manchester College chef trainer) and Nigel Crane, chef and managing director of competition sponsor, Essential Cuisine, based in Cheshire.

Brian Mellor said the standard in Manchester was very high and the final result went right down to the wire. “The chefs all cooked well on the day, gave great flavours and made the judges’ decision a difficult one,” he said.

“The chefs produced a high standard of contempory dishes and all showed good technical skills and ability,” added judge Howard Wallace.

Managing director of Visit Manchester Paul Simpson said it was a very closely fought heat and the judges had a difficult job. “We are delighted to support this event and showcase the talents of Manchester’s young chefs,” he said.

If Michael goes on to win North West Young Chef of the Year at the final in front of regional producers, food writers, media and top chefs, he will receive a week long bursary in a top European restaurant with mentoring from an accomplished chef. He will also win a weekend for two at a luxury hotel and a set of Global chefs’ knives.

North West Young Chef aims to give chefs the opportunity to increase their chances of achieving long term goals, demonstrate skills to a professional audience and get invaluable feedback.

Nigel Crane, managing director of sponsor Essential Cuisine, said: “North West Young Chef is a great platform for young chefs. The thrill of competing, the chance to learn from peers and give potential employers something to think about when they look at a CV, it’s a golden ticket to bigger and better things. You also learn discipline and how to take constructive criticism, which helps no end in this competitive industry. We wish Michael all the luck in the final.”





14/10/2009|