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.
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.
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.
High Steaks Indeed
Something magical happens when great ingredients meet outstanding cooking methods and that’s what went down at Meat Feast in Manchester on Wednesday.
The special event organised by The Chefs’ Forum saw the best of Aussie Beef put through its paces by Bem Brasil in Manchester’s Northern Quarter.
Rui Rodrigues, Operations Manager at Bem Brasil was delighted to host his industry peers and showcase the restaurant concept, he said
“We were really impressed with the quality of the Aussie beef. As you can imagine, we get through a lot of meat across our three sites – About two tonnes a week. Our meat that we serve in Bem Brasil typically comes from the UK & Ireland, but its great to know that this quality product is now available alongside and it tastes delicious – I especially liked the dry aged version that we aged in the Klima, there was lots of marbling, and the dry aging gave it more of an intense flavour.
Its great that there’s now more choice of sustainable fresh produce for our chefs and the wider UK Market.”
Dry aged and wet aged steaks – sirloin, rib eye and picanha – from Jack’s Creek in New South Wales, Australia were cooked on skewers on a specialist grill with thirty hooks for multiple skewers to be cooked at the same time, to enable a steady flow of meat to be taken to the guests and carved at the table by skilled pasadores (waiters who carve the meat). Typical Brazilian sides including vinaigrette, fejoada (black bean and pork soup), garlic rice, cheese bread, farofa, batata frita and fried banana were also on the menu and everything was washed down with quality Australian wines from Brown Brothers, including Innocent Bystander Pinot Gris, Syrah and a delicious sparkling Moscato.
Talking about the event Catherine Farinha, Director of The Chefs’ Forum, said: “The marriage of Australian meat and Brazilian 
cooking was spot on. We used a mixture of dry ageing and wet ageing and utilised the Klima dry ageing cabinet to perfection. The meat was amazing and the cooking at Bem Brazil really brought out the rich flavours. It was a top event with some really great chefs in attendance.”
Stephen Edwards, UK Business Manager of Meat & Livestock Australia, said: “This was a truly great event for us to be involved with. Not only was it a perfect showcase of Aussie beef but it was thrilling to see it being enjoyed by so many top chefs from the North of England. Aussie beef is world class and Jack’s Creek are the current holders of the World’s Best Ribeye.”
Steve Snow, Managing Director of MCS Technical Products was on hand to present the Klima dry aging unit and tell the chefs about the process of aging the meat in advance of the event.
George Edwards, Category Specialist – Fresh Meat Sales & Marketing from Jack’s Creek London echoed the positive synopsis of the day, he said
“This was a great event with Meat & Livestock Australia and The Chefs’ Forum as we looked at our incredible Jacks Creek Black Angus Range.
A highlight was being able to compare wet and dry aging techniques on the same beef. We would like to thank Stephen Edwards for organising and inviting so many talented and inquisitive chefs.”
Roux Scholarship 2024: Entries Open as Roux Family Celebrate the 40th Anniversary of the Competition
The Roux Family is delighted to reveal the details of The Roux Scholarship 2024, which sees some exciting developments set to mark the 40th anniversary of the competition. Entries open today with UK-resident chefs, aged 22-29, invited to create their own recipe using a delicious range of ingredients.
Emily Roux joins the judging panel and Board of Directors
Chef Emily Roux is chef-patron of Caractère Restaurant in Notting Hill and trained for several years in some of France’s best restaurants before returning to the UK in 2016 and opening Caractère in 2018. She brings her knowledge and talent for cooking French and Italian cuisines to the judging panel, as well as her personal expertise and perspective to the Board of Directors. She said: “I am super excited to be joining the panel of judges. Being alongside some incredible chefs and previous winners is a real honour. The Roux Scholarship is a real trampoline for any young chef’s career.”
National final to take place at the Alain Roux Culinary School at The Waterside Inn
The new Culinary School is set in Michel Roux OBE’s former home at The Waterside Inn and was created as a unique centre of culinary education and training for the restaurant’s own kitchen and front of house staff, as well as guests. The six national finalists will use state-of-the-art equipment on its six kitchen stations and will serve their dish to the judges in the adjoining Michel Roux library, which holds Alain’s late father’s extraordinary collection of books. Its interiors were designed by Laura Roux.
Alain Roux said: “The 2024 final will feel like a homecoming! We are literally bringing The Roux Scholarship home… to my father’s home and I could not be happier. There can be no better tribute, as we look to celebrate 40 years since the founding of The Scholarship by my father and uncle. The legacy of which he was most proud is The Roux Scholarship. Next year, in his own kitchen, we will choose our new Scholar to join the family.”
Michel Roux Jr said: “In life, there are ‘pinch me’ moments and to be able to hold the 40th anniversary Roux Scholarship final in what was my uncle’s house is definitely one of them. Both brothers would be so proud to see the school and that we are holding the final there.”
Recipe challenge 2024
The Roux Scholarship 2024 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
- One short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg maximum, untrimmed with four bones in.
- In addition, use two fresh pork kidneys, together plated with crackling and two simple or composed garnishes/accompaniments. One of them must include sweet potatoes and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred.
- A sauce must accompany the dish.
Entrants have until midnight on Monday 22nd January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/
Chairman Alain Roux said: “The short loin of gilt pork is one of my favourite cuts and, like the kidneys, offers great value and inspiration to create a fantastic dish. The loin is super versatile with the juiciest, most succulent meat and exceptional subtle flavours. The Roux family loves offal and we will be looking for careful preparation and technique to best preserve texture and flavour. There’s so much scope here to use different styles, flavour combinations and techniques, it should prove a fascinating challenge for our would-be scholars.”
Chairman Michel Roux said: “Short loin of pork, especially from the shoulder end, is a tremendous cut; lots of marbling, skin and the kidneys to regale the palate. This recipe challenge has so much potential for creativity and different styles of cuisine.”
What else is new for 2024?
- The Roux Scholarship is delighted to welcome two new sponsors: The Macallan, renowned worldwide for its extraordinary single malt whiskies; Showerings Cider, a family-owned business that has making award-winning cider for 180 years.
- This will be the second year that the winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps.
- As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form.
- For the two years after the pandemic, the age limit was increased to 31. However, the upper age limit for the 2024 competition will be exactly 30 years old. Therefore, if a chef turns 30 on or before 1st February 2024 they qualify for entry.
- The Roux Scholarship continues to be dedicated to encouraging chefs of all genders and ethnicities to enter the competition, with diversity and ethnicity monitoring included in the application form. To read the White Paper produced in 2022 following the Round Table discussion, visit the website at: rouxscholarship.co.uk/diversity-and-the-roux-scholarship/
- The 2024 competition will be the fourth time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
- The Honorary President of Judges will be announced in due course.
The Judges
In addition to Emily Roux The judging panel will remain the same for the 2024 competition and is as follows: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE.
Important dates:
22nd January 2024: Deadline for applications.
7th March 2024: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
8th April 2023: National Final at The Waterside Inn Culinary School. Award ceremony venue TBC.
Prizes
In addition to the two options for the star prize, the winner receives up to £12,000, to support their career development as well as a host of fabulous prizes from our sponsors.
Ace Charity Dinner Raises Roof for PM Trust
On the 27th October 2023, The Association of Catering Excellence held a wonderful charity dinner at House of Lords within the iconic Houses of Parliament.
The event started with reception drinks, then guests were led to the Peers’ Dining Room for dinner.
Catherine Farinha attended the event, representing The Chefs’ Forum, she said
‘It was an honour to attend such a prestigious event as a guest of our recruitment and staffing sponsor, OFF TO WORK. I have since spoken to Ruston Toms, Chairman of The PM Trust and have invited him to see first-hand the work we’re doing to support West London College with The Chefs’ Forum Academy. I’m really excited about the opportunities that The PM Trust could give students at our London Colleges, helping them to aim for the sky and finish their education and training, without having to leave due to financial reasons.’
Robert Persson, Managing Director, London & Southeast, OFF TO WORK was delighted to host the table, he said
‘Networking and the meeting of senior hospitality minds is very important and I’m sure there were many great conversations at the table and in the room at this brilliant event. It was a great opportunity for me to show my appreciation to my clients and peers and bring them together with a common goal of supporting the next generation – Huge thanks to the organisers and to all those who attended and made it a wonderful evening.’
House of Lords was a wonderful venue and it was clear that the charity dinner was a sell-out event. All proceeds from the raffle and auction on the night went to The PM Trust and there was a generous donation of £10,000 from The Association of Catering Excellence.
Ruston Toms said
‘On behalf of myself and my fellow trustees, we are enormously grateful to the ACE committee for choosing The PM Trust as their nominated charity. We are a small charity that has been supporting young hospitality workers in Greater London for over 70 years. The main purpose of the Trust is to help make hospitality the career of choice for young people and assist them with furthering their training and development by way of providing bursaries and grants.’
It was a great opportunity for The Chefs’ Forum to meet hospitality professionals across all sectors; From the NHS, to high-end contract and events caterers, as well as senior chefs and F&B managers, all of the wonderful people who make our industry truly amazing – Here’s to a well-connected future!
Photo credit: Demir Ozyurt
The Chefs’ Forum Gets a Taste of the Hospital Food of the Future
Team Chefs’ Forum, led by Director Catherine Farinha, spent the day at Lainston House in Hampshire on the 25th October watching day 2 of the NHS Chef 2023. This important competition brings hospital chefs together from across the UK to showcase chef talent and allow different hospital trusts to compete against each other.
Philip Shelley was hosting the event with NHS Chef Ambassador Nick Vadis and Net Zero Programme Manager, Tim Radcliffe. Philip said
“This competition is now in its third year and its great to see how much the finalists, mentors and sponsors are enjoying the day. It is a great opportunity for all of us, with the common purpose of improving hospital food, to get together, celebrating and rewarding the brilliant culinary talent we have within NHS England. The competition hasn’t yet run its course this year, but already we’re seeing the bar being lifted higher and higher for creative menus and innovative culinary concepts, we are really delighted with the dishes being showcased by our chefs.”
The Chefs’ Forum is all about celebrating all chefs throughout all sectors and the NHS is not only a fantastic career option for a chef, but there are also great prospects for career progression, leading to catering department management roles, as well as mentoring and training roles throughout multiple trusts and regions.
“It was great for us to spend the day at the competition,” Catherine Farinha said. “We saw plant-based dishes in the morning and 24/7 meals in the afternoon. We watched as dishes were cooked from scratch as they would be in hospitals. Each one of the dishes we saw is cooked at hospital sites for regeneration later at any time of day for patients, staff and visitors.
“We were thrilled to meet the team from Churchill and hear how colourful bistro-style crockery is being trialled both on the ward and in food retail outlets in hospitals to improve the dining experience.”
The visit to NHS Chef 2023 also gave us a chance to see many of the people we’ve interviewed for our upcoming book in partnership with the NHS Hospital Food Review.
As a sequel to The Chefs’ Knowledge published last year, The NHS Chefs’ Knowledge will be all about hospital chefs, stakeholders from the food review and a celebration of all of the wonderful people and brands who are bringing about positive change in hospital menus, across all food offers, for patients, visitors and staff.
Catherine concluded
“It was such an amazing opportunity to see the mentoring chefs in action, supporting the finalists. Our next visit is to Stepping Hill Hospital in Stockport to see first-hand the whole food journey, from kitchen to ward.”
Any chefs wishing to know more about careers and job opportunities within NHS England should email catherine@redcherry.uk.com
Photo credit: Simon Kearsley, Creative Camera Media.
Compass chefs wow at Culinary Competition
Chefs from across the Compass Group UK & Ireland business joined together for the company’s annual Compass Chef of the Year (CCOTY) competitions, last week. Held at a Cookery School, in Winchester, the contest shows off the company’s best-in-class culinary talent with an opportunity for learning, development and networking.
In the Senior Chef of the Year category Gary Wolfe, from Restaurant Associates received gold, followed by Bruce Morrison from ESS Energy who took home silver and Izabela Ginter, ESS Energy was awarded bronze.
George Charles-Pulfer from Restaurant Associates won the overall Young Chef category, taking gold. Silver went to Aga Bernaciak of Restaurant Associates and bronze to Isabel Cureton, ESS Defence.
Finalists in the Senior Chef of the Year category prepared three dishes in just over two hours. The winning courses that were prepared by Gary, included a delicious Tartlet of artichokes; Dayboat Southcoast Turbot; and Norfolk Royal Russet Apple Pie.
The Young Chef of the Year competitors (chefs to the level of Chef de Partie), were required to prepare two dishes – a starter and a main course in two hours. Judges were wowed by George’s dishes of leek, yeast and cashew starter, followed by Herdwick lamb and carrot.
For participants to make it into the final, they have either been selected or have taken part in heats. The process is judged on several factors including the sustainability of menus, including seasonality and keeping waste to a minimum, with competitors tasked to produce one plant-based course.
The chefs were judged by National Chairman of the Craft Guild of Chefs, Matt Owens; Chef Consultant, Simon Stocker; Head of Ingredients and Workplace Managed menus, Foodbuy UK, Bob Brown; and Culinary Director at Compass Group UK & Ireland, Nick Vadis.
The Senior Chef winner, Gary Wolfe said: “The Compass Chef of the Year competition has been a brilliant process to be involved in and I have learnt a lot on this journey. It’s a huge honour to win this award, thank you so much to the team for their support.”
Nick Vadis, Compass Group UK & Ireland Culinary Director said: “Every year I am bowled over by our amazing chefs. They show dedication, creativity and skill. They are mentored by others within the business and throughout the process I watch them grow and develop. It’s been a great day – a massive well done to everyone involved.”
