The competition saw ten finalists compete for the overall Apprentice Chef of the Year title on 26th September 2024. The competition aims to give apprentices an opportunity to learn, develop, network and compete.
The event sees each finalist presented with ingredients - this year these included guinea fowl, plaice, mussels and seasonal produce - to create a three-course meal in just two and half hours.
The apprentice chefs had two weeks before the event to plan their menus. They were judged on their culinary skills, presentation, flavours, cleanliness, waste and overall balance across the three courses.
Mo’s menu included:
- Starter: poached plaice, crispy leek nest, potato puree, smoked crispy mussels, finished with a watercress sauce split with chive oil.
- Main course: lightly barbequed guinea fowl, caramelised celeriac puree, pickled wild mushroom and grilled shallots served with Madeira sauce
- Dessert: figs and chocolate Mille-Feuille
Mo will now lead the chef brigade made up of all competitors, to cook his winning dishes at the annual Apprentice Chef of the Year VIP dinner. The event will take place at Xcelerate and is anticipated to be attended by around 100 people.
He commented: “This competition has been an incredible journey, and I can’t believe I have won. Being an apprentice chef is all about learning and development and this platform has given me just that. What a great bunch of talented chefs to compete alongside and a big thank you to my mentors.”
Second place was tied between Roselle Wu, apprentice chef from ESS and Harvey Syrett, apprentice chef from Levy UK. With third place taken home by Chloe Mathews, apprentice chef from Restaurant Associates Group.
Judge Ollie Dabbous added: “I love seeing fresh talent in this kind of environment. It’s such a brilliant opportunity for them to thrive and show off what they can do. The final this year did not disappoint – standards were incredibly high – these people are the future of our industry. Well done to everyone who put themselves forward to take part and develop as individuals, I am very proud to be involved.”