![Finished dish in Major Series competition Image of finished dish in Major Series competition](/sites/default/files/styles/single_page/public/images/news/students-finished-dish.jpg?itok=CesMRwdl)
The standard was very high and the number of gold awards presented to competitors was the highest in any Major Series competition to date, which the company says proves the event is growing in popularity year on year and is attracting the best young chefs in the industry.
“The standard of the students is rising every year at the Major Series and we were thrilled with the outcome,” says Major’s executive development chef Brian Eastment. “We witnessed and tasted some fantastic recipes, all using Major products, and the chefs did exceptionally well. We can’t wait to see what the rest of the 2014 heats bring.”
This year’s competition had been enhanced with the addition of a street food class to reflect the new revolution taking the country by storm. Competitors are given 30 minutes to cook and present two portions of a wok or noodle dish based on the Major ‘Simply Taste’ concept.
“We’re interested to see what street food dishes the competitors bring using the Mari Base marinades,” says managing director David Bryant. “The possibilities are endless, so show us what you’ve got.”
The competition, open to junior and senior chefs of varying skill levels, takes place throughout the year at venues around the country and culminates in the live final, which this year will be held at the Restaurant Show in October.
To register interest in the next Major Series heat, to be held on Friday, May 16, at Durham College, contact Franciska Kiraly by email at enquiries@craftguildofchefs.org or call 0208 948 3870.