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Spotlight: Young Chefs Competition Judge – Shona
Since joining the Chaîne des Rôtisseurs Great Britain, Shona has become one of the organisation’s most passionate advocates for young culinary talent. Her experience with the Chaîne, she says, has been “inspiring, interesting and exciting,” driven by the organisation’s spirit of mentorship and its dedication to raising standards within the profession. For Shona, judging the Young Chefs Competition is not simply about scoring dishes, it is about giving young chefs the confidence and guidance they need to grow.
Shona believes that competitions play a vital role in the development of emerging chefs. They encourage discipline, creativity, and the courage to step beyond one’s comfort zone. “Through the Chaîne, doors open, opportunities arise, and careers are elevated,” she explains. “Chefs develop under distinguished mentorship, and that exposure can shape their future.” She views the competition space as a rare environment where young professionals can refine their craft, gain self‑assurance, and push their boundaries in a supportive but demanding setting.
In the judging room, Shona looks for chefs who are driven, focused, organised, creative, and resilient. But above all, she looks for “an air of grace and quiet confidence.” Technical precision matters, but so does attitude. Creativity, she insists, must serve the brief and complement the fundamentals rather than overshadow them. “Creativity is wonderful,” she says, “but it must never mask or damage the foundations of thoughtful cooking.”
She notes that common challenges for young competitors often come from overlooking the small but crucial details, like reading the brief carefully, planning effectively, and practising consistently. Seasoning, she adds, remains the defining difference between a good dish and a memorable one. “Season, taste, season, taste; repeat until the balance is right,” she says.
Of this year’s winner, Shona was impressed by the calm confidence and finesse demonstrated in both technique and presentation. “There was a real respect for the ingredients and a deep understanding of the dish.”
Fairness in judging, she explains, emerges naturally when the panel brings together diverse backgrounds and culinary traditions. “The fundamentals of good cooking are universal,” she says. “Recognising them keeps the process fair.”
Her advice to future competitors is simple: stay curious, practise widely, seek mentorship, and be adaptable. “Keeping emotions under control allows you to stay clear‑headed,” she notes.
For Shona, judging is as much about tradition as it is about innovation. “The Chaîne reminds us that our role is not only to uphold classical foundations, but also to recognise growth, ambition and originality.”
You can find Shona on her Instagram @shona.taystful and her website http://www.taystful.co.uk
