World Young Chef Young Waiter and Young Mixologist Winners 2023
The World Young Chef Young Waiter and World Young Mixologist 2023 finals were held at the iconic Lycée Rainier lll in Monaco. The winners of the competition were announced at the Salle Empire of Hotel de Paris in Monaco, during a special awards dinner on the 24th November 2023. Each of the three winners received a share of the $15,000 grand prize.
We are delighted to announce that the winners of the World Young Chef Young Waiter and Young Mixologist competition are:
Team Singapore
The winning Chef is Ian Tan from Bottega Di Carne Singapore (right)
The winning Waiter is Belle Torres from Restaurant Zen Singapore (left)
The winning Mixologist is Zana Mohlmann from Manhattan Singapore (middle)
Ian Tan from Bottega Di Carne Singapore said: “This experience gave me the platform to be able to put Southeast Asian cuisine on the map. Not only did it get me to the world stage, but I also won it. I’d like to share with the rest of the world, that no matter where you come from, all of the food you love, be it from the street or at home all have a place in this world. I’d like to encourage everyone to be proud of their ethnicity, their culture, their food and most importantly their friends and family, may all ALWAYS dine with an open heart and an empty stomach.”
Belle Torres from Restaurant Zen Singapore said: “The WorldYCYW finals 2023 didn’t come easy for me before flying to Monaco. My visa got rejected on the first try and the second try. It was a nerve-racking waiting game, and I was losing hope to represent Singapore in the World Finals. Few days before flying to Monaco, the consulate contacted me about my visa, and voila! Visa Approved!! Fast forward to the Airport scene, there was another hiccup! Our flight was getting transferred to different airlines and so on. It was once in a lifetime experience! Lots of fun experience and learning throughout the competition, meeting unfamiliar faces but little did we know we are all connected with mutual connections. I still feel ecstatic whenever I look back on what happened. It was such an honour and humbling opportunity to bring back the trophy home as World YCYW Champion Waiter 2023, I hope we can inspire more young people to ignite their passion for hospitality.
“GO BIG or GO HOME!”
Zana Mohlmann from Manhattan Singapore said: “WYM gave me new friends around the world and in Singapore! This competition is going to be one of the best platforms for young professionals to expand their careers globally.”
The world champions were chosen from nine chefs, nine waiters and four mixologists from England, Wales, Singapore, Ireland, the Cayman Islands, Hong Kong, Monaco, USA and Scotland. Finalists were judged by a panel of esteemed culinary experts, food critics, and industry leaders. Among the esteemed chef judges were Adam Handling, Mario Perera, Michael Kwan, Emanuele Del Signore, Paul Walsh, and Adam Thomason. The waiter judges included Simon King, Andy Downton, George Heresy, and Daniele Giovinazzo. Meanwhile, the mixologist judges were Anna Sebastian, Yann Bouvignies, Paul Robinson, and Jerome Schrotz.
Second place: Team USA
Chef Marcus Youn from Knife Pleat (right)
Waiter Regina Gutierrez from The French Laundry (left)
Third place: Team England and Team Wales
Chef Benjamin Mabley from Hartwell House Hotel & Spa England (left)
Waiter Jade Walker from the Frog England (right)
Chef Sam Everton from Coleg Ceredigion Wales (second left)
Waiter Carys Webster from Grove of Narbeth (second right)
Congratulations to all the contestants who competed in the 2023 WorldYYY finals. Their achievements not only brought glory to their respective countries but also provided a unique opportunity to connect with and learn from talented individuals in the hospitality industry.
Throughout the competition, chefs faced three challenging tasks. Task 1 required them to craft a Tarte Tatin and custard dish. Task 2 involved creating a three-course menu and preparing six plates for judges and VIP lunch guests. Waiters navigated five tasks, including section set-up, interviews and scenarios, wine pairing, a quiz, and a champagne pour. Mixologists, on the other hand, undertook three tasks: creating a cocktail from ingredients sourced from Monaco’s local market, presenting their signature serve infused with NEFT Vodka, and crafting a classic cocktail.
One of the highlights of the World Finals was the Educational Day, which was designed to enrich the knowledge and skills of young talents. This day included an exclusive tour of some of Monaco’s iconic locations, including the SBM Tour and a visit to the L’Organgerie Distillery.
Chef of the Week: Gita Mistry, Chef Patron of Gita Mistry Food in Bradford
How long have you worked at your current restaurant?
I have a completely different business model. My restaurant is the community. I bring my expertise to patrons’ homes, businesses, auditoriums and broadcasting studios. By working in that way I can share more than tastes and flavours. Ever since I was at school when I began to offer “Gita Mistry Cuisine in the Comfort of Your Home” I have shared my knowledge of the ingredients, customs and traditions of the culture that inspire my cooking.
Where did your passion for cooking come from and where did you learn your skills?
My mother was a great cook. She taught me the art of spicing, how to balance flavours and many other skills. And intuition being precise using her judgement. She never used scales or other measuring devices other than her senses. I also learnt from my father who ate meat and fish, unlike my mother. My parents came from Gujarat, one of the great gastronomic regions of India. Through my travels to India and many other countries and living in Bradford, I came into contact with many other culinary traditions – Punjabi, South Indian, Chinese, African, Italian, Jewish, Polish and of course English.
After I won the BBC Britain’s Best Cook “Eating with the Enemy” award and have cooked for some of Britain’s toughest food critics. I was given the opportunity to work in the kitchens of some of the world’s great chefs. I particularly enjoyed working with Philippe Gaertner Aux Armes de France in Alsace where I found myself in the local papers and television.
What do you enjoy most about being a chef?
I love watching the expressions of delight as my patrons explore my dishes. I also enjoy the process of creating food, that is to say, eating, testing, tasting and fine-tuning my understanding of designing dishes
Name three ingredients you couldn’t cook without.
Salt, mirin and lime leaves.
Which piece of kitchen equipment couldn’t you live without?
There are two:
- A Talitor, a metal thin-edge spatula. The one that I use belonged to my great-grandmother.
- A walon: a trolling pin (walon) which is bulbous in the centre and tapers off towards the extremities which is used for making different types of bread.
What food trends are you spotting at the moment?
I see a lot of African restaurants springing up. Africa has a similar climate to India’s and many of the ingredients that we use are also available there but African chefs seem to use them in a completely different way. Africa is beginning to emerge economically and culturally so why not gastronomically.
What do you think is a common mistake that lets chefs down?
Arrogance and lack of teamwork.
What is your favourite time of year for food, and why?
Autumn because of harvest time. it’s the time of year when you get lots of the best produce that’s been ripening all summer.
Which of your dishes are you most proud of?
All my award-winning dishes a couple them are my chilli honey pistachio lamb chops and potatoes and cashew and lime leaves.
How do you come up with new dishes?
Creative spirit and design pallets.
Who was your greatest influence?
My mother and other women in the UK and in India- women in the villages and towns I observed and learnt from.
Tell us three chefs you admire.
- My mother
- Ferran Adria
- Lena Richards
What is your favourite cookbook?
I don’t have a favourite cookbook but I like cooks who are technically ground-breaking, however, I am very amused by Fanny Cradock’s work.
Chef of the Week: Orsola Muscia, The Tailor Made Chef in Pembrokeshire
How long have you worked at your current private chef business?
I have worked as a private chef for 25 years.
Where did your passion for cooking come from and where did you learn your skills?
I grew up on Lake Garda, Italy. We had a lot of land with olive trees to make our own Extra Virgin Olive Oil. We also had a vineyard and made our own wine. There was an orchard with every possible fruit tree you can name and a vegetable garden so everything was so fresh. We had a fireplace and everything was cooked on it! My dad would make muesli, cheese, charcuterie etc… He was a very precise man, passion for good food is ingrained in our blood. I trained in Italy.
What do you enjoy most about being a chef?
It has always felt very natural and instinctive for me to cook. I’m in my element, it feels that this is what I was supposed to give to the world.
Name three ingredients you couldn’t cook without.
There aren’t three ingredients, but I definitely wouldn’t want to cook without vegetables and good quality fresh ingredients.
Which piece of kitchen equipment couldn’t you live without?
A good food processor.
What food trends are you spotting at the moment?
More vegan/free from food/gluten free/less waste and more eco-friendly.
What do you think is a common mistake that lets chefs down?
When they don’t talk enough or are uptight and scared of judgement. Also, not taking time off to refill their inspiration/creativity.
What is your favourite time of year for food, and why?
It must be Christmas! 100%! Why?? You must come for lunch on Christmas day and you’ll understand! Joking aside, it’s because I totally go mental with delicious ingredients and amazing dishes that I rarely have the time to cook, but it’s also the vibe with all the family around and wanting to make everyone feel happy and loved.
Which of your dishes are you most proud of?
All of my crazy combos, for example: Salmon loin with Bottarga crust, pink grapefruit, liquorice sauce, avocado, pearl tomatoes and Greek basil.
How do you come up with new dishes?
I have never really understood, I have always felt that they were just coming to me.
Who was your greatest influence?
My brother.
Tell us three chefs you admire.
Any chef who has passion and knowledge.
What is your favourite cookbook?
Conrad Gallagher.
What’s been your favourite new restaurant opening of the last year?
“Seasonality” in Maidenhead.
World Young Chef Young Waiter and Young Mixologist 2023 Competition Final
The 2023 world finals competition of both World Young Chef Young Waiter and Young Mixologist will take place at the Lycée Rainer lll Monaco on the 23rd-24th November.
- The culinary competition will bring together 22 world finalists, including nine Young Chefs, nine Young Waiters, and four Young Mixologists.
- The chefs and waiters will team up together to design a winning menu and serve their national dishes to an internationally acclaimed judging panel.
- The winning Chef and Waiter will win a cash prize of $10,000.
- World Young Mixologist elevated by NEFT Vodka will host a special cocktail challenge and the winning mixologist will win a cash prize of $5,000.
On the 23rd-24th November 2023, Monaco will host the world’s most esteemed culinary competition, the Young Chef Young Waiter, and Young Mixologist World Finals. The competition will take place at the iconic Lycée Rainier III, where these exceptional young talents will compete for the title of World Young Chef Young Waiter and Young Mixologist 2023.
The WYCYW finals will start with a grand Opening Ceremony, which will take place at the Lycée Rainer lll, involving a Flag Waving Ceremony in what we call the hospitality Olympics. One of the highlights of the World Finals is the Educational Day, which is designed to enrich the knowledge and skills of young talents. This day will include an exclusive tour of some of Monaco’s iconic locations, including the SBM Tour and a visit to the L’Organgerie Distillery. The evening awards ceremony will unfold, at The Salle Empire of Hôtel de Paris, where the World Young Chef Young Waiter and Young Mixologist winners will be crowned.
Meet the WYCYW Finalists
England winners: The winning chef Benjamin Mabley from Hartwell House Hotel & Spa and the winning waiter Jade Walker from The Frog London.
USA California winners: The winning chef Marcus Youn from Knife Pleat and the winning waiter Regina Gutierre from The French Laundry.
Monaco winners: The winning chef Jordan Callen from Trinity Monte-Carlo and the winning waiter Daryl Danican from Monte Carlo Bay Hotel.
Singapore winners: The winning chef Ian Tan from Bottega Di Carne Singapore and the winning waiter Belle Torres from Restaurant Zen.
Scotland winners: The winning chef Iain Tennant from Gleneagles Hotel and the winning waiter Anna Wither from Gleneagles Hotel.
Wales winner: The winning chef Sam Everton from Coleg Ceredigion and the winning waiter Carys Webster from Grove of Narberth.
Ireland winners: The winning chef Stiofan Feeney from Aroma, Rome and the winning waiter Francesca Motta from Chapter One
Cayman Island winners: The winning chef Sebastian Amaya from The Ritz Carlton, Grand Cayman and the winning waiter Rosie Mckitrick from Agua Restaurant.
Hong Kong winners: The winning chef Ardy Ferguson from Belon and the winning waiter Teddy Tso from The Ritz-Carlton, Hong Kong.
Meet the WYM Finalist:
England winner:
Niamh Preedy from Northcote Hotel
USA California winner:
Mitchell Corriell from Little Beach House, Malibu
Monaco winner:
Luigi Giannini from COYA Monte-Carlo
Singapore winner:
Zana Mohlmann from Manhattan Singapore
Finalists will be judged by a panel of esteemed culinary experts, food critics, and industry leaders including chef judges Adam Handling, Mario Perera, Michael Kwan, Mark Sargeant, Emanuele, Paul Walsh, Simon Ganache and Christian Garcia. our respected waiter judges are Simon King, Andy Downton, Jayne Griffith-parry, George Heresy and Daniele Giovinazzo. The honoured mixologist judges are Anna Sebastian and Yann Bouvignies.
The competition promises a thrilling display of culinary expertise, creativity, and professionalism. The World Young Chef Young Waiter and World Young Mixologist finals celebrate the talent and dedication of young professionals but also serve as a platform to inspire future generations to pursue careers in the culinary arts and hospitality.
Out with a Bang at Bovey
Photo credit: Carlos Farinha
Award-winning chefs at Bovey Castle teamed up with cooks of the future from two Devon colleges for a special event providing students with a taste of the hospitality industry.
Bovey Castle, on Dartmoor, welcomed more than 30 students from South Devon College and Exeter College to produce a four-course lunch served to 80 lucky guests.
Students cooked alongside Bovey Castle Executive Head Chef Mark Budd as well as four head chefs from the hotel’s sister restaurants within The Eden Hotel Collection, which included Tim Jenkins from Brockencote Hall Hotel, Keiron Stevens from Mallory Court Hotel and Spa, Sai Nathan from The Arden and Abhijeet Dasalkar from The Greenway Hotel and Spa.
The event was hosted by The Chefs’ Forum which connects some of the UK’s finest culinary artists with colleges across the country to inspire the next generation, and celebrated the launch of The Chefs’ Knowledge in Devon – a new book of advice and dishes that are necessary for young chefs to learn at the beginning of their career.
While some students formed part of the front of house team, others helped to cook a menu which consisted of…
Welcome Drink
Brown Brothers Innocent Bystander Moscato and a selection of Frobishers drinks
Canapés by Saucery
Asian infused salmon, stir fried vegetables and Saucery katsu curry sauce
Rocket, chicken, celeriac and Saucery creamy mushroom sauce
Starter – Tim Jenkins (Brockencote Hall)
Aussie lamb cutlet, sorrel, Bovey Castle foraged greens, wild nettle vinaigrette and The Peach fermented tomato salsa
Photo credit: Carlos Farinha
Fish course – Keiron Stevens (Mallory Court)
Roasted fillet of seabream, braised salsify and white bean truffle broth
Photo credit: Carlos Farinha
Main course – Mark Budd (Bovey Castle)
Fillet of Aussie beef, wild mushroom, fondant potatoes, Armagnac sauce, Jerusalem artichoke and The Peach sunchoke and horseradish ferment
Served on Wedgwood Gio
Photo credit: Carlos Farinha
Dessert – Abhijeet Dasalkar (The Greenway) & Sai Nathan (The Arden)
Crown Prince pumpkin cheesecake, muesli biscuit and maple ice cream
Photo credit: Carlos Farinha
Ingredients sponsored by Aussie Beef & Lamb, Dole Foodservice, Saucery and The Peach
Wines Sponsored by Brown Brothers
Innocent Bystander Pinot Gris and Innocent Bystander Syrah
Photo credit: Eden Hotel Collection
The menu also utilised flora from the hotel’s 275-acre estate, drafting in a team of expert foragers from nutritionists The Peach to harvest seasonal produce.
Sorrel leaves, nettle leaves and hogweed seeds were then dehydrated in an Excalibur dehydrator provided by Chefs’ Forum sponsor Mitchell & Cooper and turned into a powder to create a tomato salsa with sorrel and nettle fermentation for Mark Budd and Tim Jenkins to showcase to chefs in their ingenious dishes.
Mark said: “We were delighted to support and coach these young chefs and were thoroughly impressed by their skills and enthusiasm.
“We look forward to following their careers and maybe one day have the opportunity to welcome them to The Eden Hotel Collection.”
Photo credit: Eden Hotel Collection
Jayne O’Malley, Group Operations Director at the award-winning Eden Hotel Collection, added: “Events like this are a fantastic opportunity to provide young people with valuable insights into the hospitality sector and what life is like in a working kitchen and front of house.
“We want to inspire the next generation and give them confidence, and the feedback we have received has shown this event has done just that.”
Catherine Farinha, Director of The Chefs’ Forum, said. “What an event! Over the years we’ve put on some amazing events but this has to be up there with the best of them and as our last Chefs’ Lunch of 2023, we’re really seeing the year out with a bang.
Photo credit: Carlos Farinha
“The four courses really showcased the talent within The Eden Hotel Collection and all of the guests were impressed with the quality on show. For the local students, it was an incredible opportunity to work alongside these brilliant chefs.”
Aleesah Moulton, level 2 student at Exeter College who won back of house star of the day and a copy of The Chefs’ Knowledge, said: “This was my second time working at a Chefs’ Forum event, it was a great opportunity to work a top kitchen with some of the best chefs in the industry.
“I gained a great deal of experience and advice from all the chefs. It was an honour to win back of house star of the day, I look forward to reading and using The Chefs’ Knowledge throughout my career.”
Freda Francis, level 2 student at South Devon College who won front of house star of the day and a copy of The Chefs’ Knowledge, said: “We felt good about today, and not nervous anymore.
“It’s been nice to work in a professional environment. The atmosphere was warm and welcoming, not pressured, and the afternoon just flowed. We learnt new skills and were made to feel at ease.”
Thank you to all our sponsors: Off to Work, Somerset Charcuterie, Dole Foodservice, MCS Technical Products, Chef Works, Wedgwood, Aussie Beef & Lamb, Saucery, The Peach, Mitchell & Cooper, Brown Brothers, Frobishers, Adande and TTW Recruitment.
Birmingham Chefs’ Aussie Beef & Lamb Menu Development Day at SCCB
Take eight top chefs across various sectors and thirty enthusiastic students from South and City College Birmingham and you have a brilliant focus group and a recipe for a massively productive day of menu development.
Not only was this a fantastic opportunity for the chefs and students to learn about the provenance of Australian Beef & Lamb, but it was also a brilliant day of creating wonderful dishes showcasing the quality of various cuts of Aussie Beef & Lamb.
It was so rewarding to see how the chefs wholeheartedly embraced the challenge, each paired with a student, to create their signature beef or lamb dish.
Adam Porter, Head of School: Hairdressing, Barbering and Hospitality & Catering was delighted to host the industry experts and showcase the students and world class facility, he said
“We were delighted to welcome the guest chefs to our training kitchens and restaurant and it was amazing to see how engaged the students were and how much they enjoyed the day.
We were also very impressed with the quality of the Aussie beef and lamb and the wonderful range of dishes created. We have a high proportion of staff and students at the college who follow the Islamic faith, myself included, so it was fantastic that all the beef and lamb is Halal-slaughtered, so everyone could join in and taste all of the finished plates in an excellent buffet-style lunch, accompanied with delicious fresh juices kindly sponsored by Frobishers Juices.”
Talking about the menu development day Catherine Farinha, Director of The Chefs’ Forum, said:
“We love introducing top quality produce to chefs and students, educating them on provenance and traceability, while teaching students new cooking styles and techniques. We also had the FlashGRILL and Cooktek double induction hobs from MCS Technical Products to ensure the meat was cooked to perfection. The training kitchens were buzzing with a brigade of brilliant chefs and keen students helping out – Now Meat & Livestock have a brilliant set of recipes with stunning food photography for their website and the students have an excellent day of curriculum enrichment and some excellent work experience offers as a result.”
Stephen Edwards, UK Business Manager of Meat & Livestock Australia, said:
“This was a truly great event for us to orchestrate in partnership with The Chefs’ Forum Academy. Not only was it a perfect showcase of Aussie beef and lamb but it was thrilling to see it being enjoyed by so many top chefs and culinary students from the Midlands. Aussie beef and lamb is world class and Jack’s Creek have just won the World’s Best Sirloin Steak in the World Steak Challenge 2023.”
The cuts on offer:
- Jack’s Creek 180-day grain fed Angus Rump Cap
- Westholme Wagyu Ribeye
- Jack’s Creek Sirloin (World’s Best Steak 2023)
- Aussie Lamb Racks and Chumps from JBS
What was on the menu?
Mark Walsh – Executive Chef – Hogarth’s
Wagyu sirloin, celeriac fondant, carrot, oyster mushroom and red wine jus
Exose Grant – Executive Chef – Ikaro
Terriyaki glazed Aussie lamb rack
Dirk De Cuyper – Chef Consultant/Owner – Saucery
Australian wagyu ribeye steak, infused ginger and lime sea salt, Asian fused basmati pilaf rice, Shiitake mushroom, green asparagus points and Saucery katsu curry sauce
Richard Wainman – Chef Patron at Dick’s Smokehouse
Texas grilled Aussie rib-eye steak, truffle & stilton croquette, celeriac remoulade, black cabbage and sauce bordelaise
Simon Bishop – Group Executive Chef at Lexington Catering
Pan-roast tandoori Aussie lamb rack, split pea dhal, onion bhaji, puri and carrot brinjal
Dan Hadland – Head Chef at Highbury Hall
Aussie lamb chump, green freekah and Romaine heart
Jon Larden – Sous Chef at Highbury Hall
Aussie sirloin de Paris
Chris Alexander – Executive Chef, Restaurant Associates, Compass
Aussie lamb chump tartare & pickles
Bienvenue to Beaujolais Nouveau at West London College
The Chefs’ Forum headed over to West London College for a formidable evening of all things French.
The students prepared a wonderful selection of rillettes or paté as an appetiser with deliciously crunchy slices of toasted baguette, wash down with yes, you’ve guessed it, Beaujolais Nouveau.
But where did it get it’s name?
Beaujolais is a vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. Distributors famously race to get the first bottles to different markets around the globe, and it was great to celebrate this tradition at West London College last evening.
Beaujolais Day celebrates the first wine of the season from the Beaujolais region of France and is an annual event at West London College as part of a series of brilliant, themed evenings staged by the teaching team and students at the college.
Level 1 Front of House students were taught how to correctly open, hold and pour bottle after bottle of ruby red Beaujolais for the guests, while Level 2 culinary students created a stunning menu of French classics, served to 50 parents, staff, employers and stakeholders.
The college have recently been gifted 10 banqueting tables from award-winning luxury hotel Andaz London Liverpool Street.
Executive Chef, Hameed Farook kindly organised the generous gift that will enable the college to hold large functions and increase revenue for the college restaurant.
Chris Bend of Wedgwood also attended the dinner, having also donated a 600-piece bone china dinner service to the college, he said
“The food and service has been wonderful this evening. It is really important that Wedgwood as a brand supports the next generation of hospitality professionals, and it was excellent to dine with industry peers all at the college to show their support for the excellent work done by the staff and students – I can’t wait for the next one!”
Ruston Toms, Chairman of The PM Trust also attended and was very impressed by the enthusiasm of the students, he added,
“When I see you all here, I remember what it was like for me at your age. The Hospitality Industry is a fantastic industry and one that can really take 
you anywhere in life. I believe everyone should have a mentor, I’ve still got a mentor and its really important to get the right industry experience and focus and you will have and successful and enjoyable career.”
Robert Persson, Managing Director of Off to Work also attended with Alan Manni, Chef Manager, he concluded,
“It’s so lovely to be here supporting young people in our industry. I have had an excellent evening and it was lovely to meet Denise Charles and Bob Carruthers who are doing a great job in staging these wonderful themed evenings to give the students work experience of working functions, perfect preparation for the world of work. I’m looking forward to working with the college going forward and giving their students a world of opportunities in high end event catering and the wider hospitality industry.”
What was on the menu?
Starters
Soupe à l’oignon (French Onion Soup)
Potage St Germaine (Green Pea Soup) (v)
Mains
Slow Cooked Ox Cheek Bourguignon served with Roast Garlic Mash Potato and Glazed Baby Vegetables
Cheese, Potato, Leek and Watercress Pithivier served with Glazed Baby Vegetables & Watercress Cream
Dessert
Tarte Tatin with Vanilla Ice-cream
Ile flottante (Floating Island)
Photography by Carlos Farinha
International Salon Culinaire 2024 Opens for Entries
Historic chef competition International Salon Culinaire, taking place on 25-27 March 2024 at ExCeL London, has opened for entries with more than 100 live and static competitions taking place over three days.
New for 2024 is the Australian Wagyu Beef competition in partnership with Meat & Livestock Australia, Junior and Senior pasta competitions in partnership with Dell’Ugo Foods and an evolution of Tilda Chef Team of the Year which will challenge competing chefs to focus on using ‘waste’ or by-products to create delicious dishes. The competition has also welcomed Oatly as a partner for an all-new plant-based challenge.
Returning challenge Pub Chef of the Year will be partnering with Essential Cuisine to ask chefs to create an outstanding pie dish, while Craft Guild of Chefs Team of the Year in conjunction with Waitrose & Partners will be asking chefs to develop a delicious bowl food menu.
The Skills Theatre will allow aspiring and student chefs to demonstrate their skills in live competition and provide the perfect platform to showcase their talents and refine their skills essential for their career growth. In Salon Display, chefs will be challenged to construct a visually beautiful plate and put their creativity to the test.
Salon Chef Director Steve Munkley comments: “Chefs are in more demand than ever, with the industry crying out for new recruits. HRC and Salon Culinaire give us, the ‘cheffing’ industry, the opportunity to shine and show off our talents, encouraging others to join and make us stronger in the long term.”
Judges for the 2024 edition of Salon Culinaire include John Williams MBE, Executive Chef at The Ritz London, Will Torrent, Senior Brand Development Chef at Waitrose & Partners, Michelin-starred chef and consultant Daniel Galmiche and Cherish Finden, acclaimed pastry chef and judge on Bake Off: The Professionals.
Finden says: “I am honoured to be a part of the 2024 International Salon Culinaire judging panel. Live competitions provide chefs with a remarkable opportunity to test their skills, showcase their culinary creativity, and expand their professional network. I wholeheartedly encourage chefs, regardless of their skill level, to participate and elevate their careers.”
The competition is once again supported by Compass Group UK & Ireland as headline partner.
Nick Vadis, Culinary Director and Compass Group comments: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers. The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”
To find out more about all the competitions at International Salon Culinaire 2024, and for more information on entering, visit internationalsalonculinaire.co.uk. Salon Culinaire takes on 25-27 March 2024 at ExCeL London alongside HRC, Hotel, Restaurant & Catering, The Pub Show, IFE, International Food & Drink Event and IFE Manufacturing.
Next Level Foraging
Sophia Goard and Jo Webster from Somerset-based The Peach love to forage, but that’s just the start of their preparations. Once gathered, the ingredients can be used fresh, fermented and even dried. Lucky guests, who have been invited to the Chefs’ Knowledge Launch lunch at Devon’s Bovey Castle on November 20th will get a taste of what Sophia and Jo are so excited about.
“We don’t just forage,” explained Sophia. “We are humbled by nature and see every edible plant and flower as an opportunity to nurture us in ways we have forgotten. Some of the things we forage can be eaten straight away, fresh, but others need to be fermented to bring out their best qualities and even dried to preserve them. It’s an endless cycle and our ancestors knew it intimately. Not everything is edible, but once you start to learn what can be done with nature’s larder, you start to appreciate that modern medicine is based on old-fashioned knowledge of our natural world and we can literally forage and ferment ourselves back to good health.”
“We met recently with Mark Budd, executive chef at Bovey Castle to scope out the forageables and to offer him and his team a taste of a range of ferments for the lunch,” Sophia continued.
“The chefs would like to incorporate a ferment or two with some foraged ingredients and some wild greens into the lunch on the day of the launch. Mark Budd is preparing a beef dish and Jo’s Jerusalem artichoke, fennel, horseradish and chili ferment will go alongside it. Horseradish is a plant that grows in the wild in the UK, and it complements the sweetness of the artichokes beautifully. When Jerusalem chokes are fermented, they don’t create wind because some of the fibre has already been transformed by the bacteria, so that gas is released in the fermenting Kilner jar!
“A fermented tomato salsa with sorrel and nettle is also in design, to preserve the last of our tomato glut and to take advantage of what’s out during the Autumn. Autumn can be like a second Spring for tasty greens (as well as yielding seeds and roots).
“Mitchell & Cooper have kindly lent us another Excalibur food dehydrator and we were very excited to increase our dehydration capacity accordingly. After harvesting the fresh material – sorrel leaves, nettle leaves, hogweed seeds – they were dehydrated to preserve them in a way that retains their flavour and enables easy incorporation into ferments.
“With the Excalibur machine, drying was done at 45°C for about 8 hours. After dehydration, the material can be powdered using a grinder and stored for later use, much like the other spices we commonly turn to in our larders. The sorrel leaves, for example, retain their green-apple-skin-tartness after drying. Drying is also a good way to retain the nutrient content of the plant material. Given it is the end of the growing season and that the days will soon be too short and cold for plants to grow much, drying produce picked now is a great way to preserve the flavours of fresh shoots for the Winter months, known before industrial agriculture as ‘the hungry gap’.
For more information visit www.the-peach.org
Chef of the Week: Jordan Barnes, Head Chef at SakkuSamba in Manchester
How long have you worked at your current restaurant?
I started at SakkuSamba in September 2023.
Where did your passion for cooking come from and where did you learn your skills?
Always watching my mum cook for the family and watching tv programmes showing it can be a great career.
What do you enjoy most about being a chef?
Being a chef I enjoy the feeling of being able to express myself onto a plate of food and hearing happy customers is such an amazing feeling that I can offer customers memories and make there experience as enjoyable as possible.
Name three ingredients you couldn’t cook without.
Salt, pepper and fat (oil or butter).
Which piece of kitchen equipment couldn’t you live without?
My range of utensils.
What food trends are you spotting at the moment?
I have spotted that eco-friendly dining is a huge trend at the moment.
What do you think is a common mistake that lets chefs down?
Overworking and taking everything personally when it does t go right.
What is your favourite time of year for food, and why?
It has to be winter with more homely hearty meals.
Which of your dishes are you most proud of?
Has to be my trio of lamb.
How do you come up with new dishes?
Keeping on top of customer wants and then build from there.
Who was your greatest influence?
My mother.
Tell us three chefs you admire.
- Spencer Burge
- Miho Sato
- Marcus Wareing
What is your favourite cookbook?
It has to be Culinary Artistry by Andrew Dornenburg.
Who do you think are the chefs to watch over the next few months?
- Tom Meyer
- Calvin Eng
- Marcus Clayton
What’s been your favourite new restaurant opening of the last year?
My favourite restaurant opening of last year would be The Portrait by Richard Corrigan.
