Young Chefs Competition 2012
The winners of our Young Professionals competitions were revealed at a glittering ceremony at the prestigious Dorchester Hotel in London in June. This was an occasion for us all to celebrate the talents, enthusiasm and desire for learning of the up and coming young people in our member establishments.
Taking the top accolade of Young Chef of the Year was Daniel Marshall of the Imperial hotel, Great Yarmouth (Anglia).
The event was attended by members from every Bailliage, together with people representing our partners, plus guests from both the industry and the press. It was opened by some remarks by Lord Thurso highlighting the importance of attention to detail and of service standards. On the night, the menu designed by Executive Chef, Henry Brosi, and the service were everything that Lord Thurso could have wished for.
The Young Chef finals were held the week before in the Food Services Wing at Worthy Down in Hampshire with 10 finalists under the direction of Conseiller Culinaire Vic Laws assisted by VCC Rosie Stewart. As always this involved creating a three course menu for four people out of a previously undisclosed box of ingredients, in just three hours.
The judging team was lead by Maître Rôtisseur Daniel Galmiche, Exec Chef of the Vineyard at Stockcross, assisted by Cyrille Pannier, Exec chef of the Four Seasons, Hampshire and Hadyn Davis, Development Chef for Carnival UK. The three top-placed contestants from the cook-off were invited to the Awards Dinner where they would learn their final placing.
Each menu was judged on presentation, originality and taste, with Marshall’s ambitious menu of pan-fried bream, glazed samphire and tomato, red onion and chilli salsa to start, followed by loin of lamb, red wine reduction, fondant potatoes, glazed asparagus and roasted beetroot and black pudding, and finishing with orange and thyme pannacotta, pistachio brittle, orange caramel cream and honey ice cream, taking the top spot for creativity and exceptional execution. Chairman of judges, Daniel Galmiche praised the ‘quality and creativity’ of the contestants and emphasised how important it is to give young talent a competitive forum, from which they can grow and develop.
Narrowly missing out in the extremely close competition was runner up Lee Warren from Charwells at Haileybury (Thames Valley), with Neil Bell from Turnberry (Scotland) taking third place.
On the night, the awards were presented by Jonathan Raggett, Managing Director of the Red Carnation Group of Hotels. Prizes for the Young Chef of the Year included pans, knives and a month’s residency at the two-starred Michelin hotel and restaurant at the enchanting Schlosshotel Lerbach at Bergisch Gladbach, one of the best luxury hotels in Germany, under chef Maître Rôtisseur Nils Henkel. This wonderful learning experience has been arranged by Michael Steinle, CEO BSH and is the gift of Gaggenau. Prior to the international competition in Berlin in early September both Red Carnation Hotels and Mosimanns offered training days in their kitchens to help Daniel hone his skills in the competition format.
The evening concluded with our traditional Santé du Chef et du Service proposed by Vice President Marie Jones.
For more information about the Young Chefs Competition, please contact Vic Laws, Conseiller Culinaire: email@example.com