The contest aims to showcase the company’s best-in-class culinary talent with an opportunity for learning, development and networking. Finalists in the Senior Chef of the Year category prepared three dishes in just over two hours. Senior Chef of the Year:
- Gold – Alex Milligan, Restaurant Associates
- Silver – Max Faulkner, Chartwells Independent
- Bronze – Michael Sharp, Foodbuy UK
Milligan, senior sous chef for Restaurant Associates, created a starter of glazed carrot, pickled heritage carrot, maple gel, autumn herbs, silken tofu and vadouvan carrot sauce. His main was pan fried South Coast Sea Bass, with cauliflower and pink grapefruit, followed by a dessert of sticky toffee pudding, Kent pears, verjus curd and clotted cream ice cream.
He said: “What an amazing day. It’s been brilliant to be here and learn from other chefs, as well as get the opportunity to demonstrate my ability. I can’t believe I have won, this really does mean so much.”
For participants to make it into the final, they have either been selected or have taken part in heats. The process is judged on several factors including the sustainability of menus, including seasonality and keeping waste to a minimum.
The Young Chef of the Year competitors (chefs to the level of chef de partie), were required to prepare two dishes in two hours, reflecting seasonality and creativity. Young Chef of the Year:
- Gold – Euan Moss, Chartwells Independent
- Silver – Bruno Chavis, Levy UK and Compass Scotland
- Bronze – Jess Miller, Restaurant Associates
Moss, chef de partie at Chartwells Independent, made a ‘mouthwatering’ menu. His main course was hogget served with seasonal vegetables and a vegan poached pear dessert, with blackberry ginger autumn cheesecake.
He commented: “This was a great experience, thanks to my mentors, especially my exec chef Kevin Whitlock and all the judges and organisers. I’m embracing every opportunity and want to continue to learn and develop.”
The chefs were judged by Bob Brown, head of ingredients and workplace managed menus, Foodbuy UK; Nick Vadis, culinary director, Compass Group UK & Ireland and chef ambassador to the NHS Supply Chain; and Mark Belford, chef academy principal, HIT Training.
Vadis added: “I love to see our chefs competing like this, they learn and grow - it’s great to see them flourish even more as they show off their skills and talent. Thanks to everyone who takes part in these events, you were all phenomenal and huge congratulations to our winners and runners up. It was a tough competition, but I am very proud of everyone – our culinary talent really is amazing.”