Five teams consisting of two chefs and one server, aged 21 or under, were selected by judge Andrew Bennett, executive chef at the Sheraton Park Lane Hotel in London. They are: East Kent College, Hopwood Hall College, Liverpool Community College, Sheffield City College, and Stoke by Nayland Hotel.
The teams have each designed a three-course menu, with wine, based around core ingredients that will be provided by sponsors of the competition. This will include a starter involving Mr Moydens Wrekin blue cheese, rack of British pork from Dingley Dell in the main course, and Callebaut chocolate in the dessert. The dessert will also feature an element of restaurant theatre.
The finalists and their mentors will have the opportunity to attend the two-day conference at the college, which kicks off on July 10, free of charge and with free accommodation. The winning team will be announced at the gala dinner on July 11 and will receive a trophy and a dining experience at one of the UK’s top restaurants as its prize.
This year’s conference features a stellar line up of presenters including chefs who have achieved two Michelin stars for their restaurants, such as Sat Bains and Eric Chavot. The conference also includes a keynote presentation from Matthew Fort, food critic and judge on BBC’s Great British Menu programme.
For further details, visit www.skillsforchefs.co.uk or www.skillsforservice.co.uk