CELTIC DUO SHOW ESSENTIAL SKILLS

Turning out top-class food under pressure is an absolute must for all chefs and the winners of the Skills for Chefs competitions at this year’s conference certainly didn’t disappoint the judges…

Although the hospitality industry employs more than two million people, a figure which is expected to reach 2.5 million by the end of this year, there is still a skills shortage.

It’s therefore vital that new and existing talent is showcased to its utmost, which is why Essential Cuisine was proud sponsor of the cook-offs at the 11th Annual Skills for Chefs Conference at the University of Sheffield.

Whilst competition was stiff, two chefs with Celtic connections wowed the judges with their handiwork - which had to incorporate Essential Cuisine’s newly-launched Signature Beef Jus and a duck breast – prepared in just 40 minutes. 

   

Winner of the senior heat (over-21) was Gareth Evans, senior chef at the Cwtch Restaurant, St. David’s, Pembrokeshire, while winner of the junior chef heat (18-21) was Gordon MacGregor, sous chef at the Murrayshall Hotel, Perth.

Gareth Evans’ entry was:
Duck breast rolled in a celeriac mousse and Carmarthen ham, accompanied by a crispy roll of confit duck leg, fondant potato, baby vegetables and a date sauce.

Gareth said: “While it was my first senior competition, which was nerve wracking in front of a live audience, it was a great experience and I believe chefs learn so much from working alongside each another in this environment. Skills for Chefs definitely inspired me and, on the back of it, I have been offered a job at Gordon Ramsay’s Michelin-starred Maze Restaurant, starting at the end of the year.”

Gordon MacGregor’s entry was:
Roast duck breast on a bed of braised red cabbage and sweet potato puree, followed by apricot tarte tatin with five spice foam.

Gordon said: “It’s a tough industry but winning big competitions can open up so many doors. I have big ambitions and would love to have my own Michelin starred restaurant one day, but for now I aim to work hard, continue to develop and learn new skills and hopefully make a name for myself as an up and coming chef along the way.”

Judges were Andrew Bennett, executive chef from The Park Lane Hotel and Nigel Crane, managing director of Essential Cuisine, who said of the standard: “It was certainly a tough decision, but these two chefs stood out. “It’s vital that Essential, as a leading supplier to the industry, supports and nurtures such exceptional talent.”

08/08/2008|