All the ingredients are being prepared for the annual Chef v Chef contest which pits the best local cooks against one another and also gives the next generation a chance to show what they can do.
It was back in 2006 that Catering Services International, Bath College and the Initiative in B&NES dreamt up the idea of a competition to celebrate the talent operating in our restaurants, hotels and bars.
Since then prize-winners have gone on to become Head Chefs in a wide variety of establishments. This year’s competitors will hope to follow in their footsteps by impressing the glittering jury of judges, including Gary Jones, Scott Lucas, Stuart McLeod, Stuart Ash and Damien Wager.
“There’s no doubt that the competition has played a part in encouraging ever higher standards which brings a great boost to the local economy,” said Ian Bell, Executive Director of the Initiative in B&NES.
Andrew Berman, MD of Catering Services International, the UK’s leading specialist in catering and hospitality recruitment is really looking forward to this year’s competition which will be held on February 15th: “We have a phenomenal pool of talented chefs throughout the region and Chef v Chef is the ideal platform to showcase their culinary excellence. Entries are open to all, creating a very diverse competition.”
Bath College hosts the competition, which gives a range of their students the chance to display their skills under the pressure of a contest. Ryan Hanson said: “It’s fantastic to have Chef v Chef back at College this year, previous competitors have found it the launch pad to opportunities at some of the best places in the country.”
The competition is split into two sections, with professionals in one and students in the other. The pros have to produce two courses, this year featuring guinea fowl, whilst the students will be judged on both kitchen and restaurant skills.
There are cash prizes and a chance for work experience in a two Michelin starred restaurant in Cambridge.
All the details are available at www.chefvchef.co.uk and entries close on January 25th.