WHO WILL BE NORTH WEST YOUNG CHEF 2011?

Organisers of North West Young Chef of the Year are urging head chefs and colleges to enter their most promising protégés in one of the fastest growing regional competitions in the UK.

The annual challenge, sponsored by Essential Cuisine, is not only the chance for under 25 year old stars to shine, but a fantastic opportunity for mentors to develop staff and students through the thrill and intensity of a competition judged by top industry chefs.

The 2010 showdown, which attracted a record number of entries since its 2002 debut, culminated in a nail-biting final in June, with 24-year-old Tom Lee, sous chef at the London Carriage Works in Liverpool, stealing the crown from four other talented young chefs.

Competition chairman and judge, British Masterchef Brian Mellor, said the competition was open to everyone from college trainees and pub hotel chefs to restaurant apprentices and canteen cooks. “You just need to work in the region and show potential, some real promise,” he said.

“The standard of entries has been phenomenal over recent years, but we know there are many more young chefs out there who relish the chance to demonstrate their creative and technical flair on a competitive stage, especially on home turf. They just don’t know how to go about it.

“This year, we are particularly keen to hear from more head chefs and colleges who feel they have someone extremely special under their wing, someone who could benefit from the invaluable learning curve of this growing competition and the wonderful opportunities it brings.”

To enter Essential Cuisine North West Young Chef 2011, with the chance to win a week long bursary in a top European restaurant, you must be under 25, have both drive and brilliance and work in Greater Manchester, Lancashire, Merseyside, Cumbria or Cheshire.

Crucially, chefs need to be able to cook a three course meal for two using local North West produce costing up to £25, a challenge that has produced some spectacular results and given young chefs the chance to get their teeth into local provenance.

Tom Lee’s winning menu is the perfect example, comprising tortellini of Anglesey mussels and consommé with pancetta crisp and leeks, followed by a pan roast rump of Barnston Longhorn beef with miniature cottage pie, carrot puree, field mushrooms, spinach and natural jus.

To finish, he dished up a Claremont Farm strawberry cheesecake using fresh fruit picked hours before the competition, with elderflower sorbet and Champagne jelly.

Tom, who has received a few “impressive” job offers since his victory, encouraged other young chefs to enter. “When I came second last year, I thought to myself, I’m not going to go down in grade, I’m going to improve, give it one more go. So I did, and took the judges’ advice; slowed down a little, and kept it simple. Winning was a dream come true.

“The competition itself is really hotting up, becoming one of the best out there. I couldn’t believe the quality of the chefs taking part this year and did think to myself at one stage, “oh my God”. You just have to take everything in your stride and not take too much personally.”

Nigel Crane from Cheshire-based Essential Cuisine, which provides both practical and financial support for the growing competition, said the whole ethos was about nurturing young chefs.



“Bringing on the region’s young talent is our key objective. You might think you know it all, but competing is a different kettle of fish and, even if you make it through the heats, you will more than likely have to go back to the drawing board to get it right. When you do, as Tom will verify, it not only opens doors, but leaves you standing on top of the world.”

This year’s scrupulous judging panel included Brian Mellor, a highly-respected Craft Guild of Chefs member who also runs Chef ‘n’ Farmer in the Wirral, Steven Doherty, chairman of the Gordon Ramsay Scholarship, and Nigel Crane from Essential Cuisine.

If you would to know more about the competition, which gives chefs the opportunity to increase their chances of achieving long term goals, demonstrate skills to a professional audience and get invaluable feedback, call 0870 050 1133. 

There is also a Facebook group for the North West Young Chef of the Year competition.

09/08/2010|