For the Blue Arrow Chef of the Year 2014, competitors will have to develop a three-course menu for four using seasonal summer ingredients, which needs to be prepared in two hours. The deadline for this stage of the competition is May 30.
The judging panel this year includes Jim Norris from catering specialist Gather & Gather, Harrods’ executive sous chef Allister Bishop, and chef Sudha Shankar Saha from the Saffron Group, who will select up to 10 semi-finalists in June that will go forward to a Masterchef-style cook-off in August, at a regional venue determined by the location of the contestants.
The grand final takes place on November 6 when the winner will become Blue Arrow’s resident chef, providing regular contributions to the Blue Arrow Chef World website, and act as company ambassador, as well as win a gourmet weekend for two.
Charlotte Rush, head of marketing and communications at Blue Arrow, commented: “We know there is some fantastic talent out there; we are keen to recognise and reward it. The competition provides an excellent platform for chefs to show off their skills and ultimately raise their profile in the high-end catering sector.
“We are looking forward to receiving the entries and are confident the competition will again be tough, underpinning the level of talent and passion in the market.”
Last year’s winner, Richard Skinner, said: “It is a great feeling to be recognised for my achievement. I am now really enjoying my role as resident chef at Blue Arrow.”
For further information about the competition and entry guidelines, visit www.bluearrowchefworld.com