Cornwall Master Chef ‘Support Your Sous’ Competition 2013 – Get Involved!
Delicate Trade Hospitality Consultancy has launched a new type of catering competition in Cornwall this Autumn:
The aim of this competition is to showcase promising new talent and increase the knowledge and skills transfer between great Head Chefs and their junior team members.
Ben Stevens of Delicate Trade stated:
“We see many competitions and events showcasing Head Chefs and I thought it would be interesting to see what happens if we put their other team members through a similar experience. I’ve designed this competition in such a way that it tests and stretches these Sous Chefs and lower ranks in every area of being a chef. It includes menu development, costing, ingredient choices, working practices, teamwork, attitude, presentation, taste and much, much more.
He continued:
“These chefs will only succeed with the support and mentoring of their employer. It forces the Head Chefs to train and prepare these competitors for something that isn’t normally part of their everyday work. Something special.”
16 chefs will be chosen from a paper entry selection process; the deadline for this is 22nd August. These 16 chefs will then compete in a series of cook-off events.
The competition will start with a public appearance and multi-chef demonstration on stage at the famous Falmouth Oyster Festival on 10th October. Heats will be held over the seven weeks that follow and the numbers left in the competition will diminish.
Each four-hour ‘cook-off’ will be in a different venue, with different guest judges. No pre-prepared food is accepted. Everything for their three-course meal must be prepared in the four hour time limit. Competitors will be expected to create a different menu for each round that they win, meaning the four finalists will be presenting their third three-course menu of the competition, to different judges, in a different kitchen.
The Competition will hold each round in a different kitchen, with varying layouts, equipment and judges. This way, the competing chefs will be out of their comfort zone and have to rely on a sense of sharing and teamwork in order to get to service on time. The competition organisers liken the process to attending a first interview for a Head Chef position to a panel of interviewers with varied tastes and expectations.
Quarter-final venues:
Eden Project, Thursday 17th October
Bedruthan Steps Hotel, Thursday 24th October
St Austell College, Thursday 31st October
Venue TBC, Thursday 7th November
Semi-finals venues:
Rosewarne Manor, Thursday 14th November
The Wellington Hotel, Thursday 21st November
Final venue:
Sanara Restaurant, Penwith College, Thursday 28th November
4 chefs, One Cornwall Master Chef 2013
For more details on entry, dates, fees, and rules please go to www.cornwallmasterchef.com or email benstevens@delicatetrade.com
