Organised by David Mulcahy, innovation & sustainability director at Sodexo UK & Ireland and vice-president of the Craft Guild of Chefs, the YNCOTY competition showcases some of the finest emerging talent in the country.
The finalist mentor day, held on 3rd September 2024, was a key event designed to support and nurture YNCOTY and NCOTY finalists as they prepare for the competition finals, bringing mentors and sponsors together to provide guidance and expertise.
The finalists gained valuable insights from mentor chefs Simon Hulstone and Russell Bateman, chair of judges for YNCOTY 2024, in an environment charged with creativity and passion, helping them refine their skills ahead of the big day.
In the competition final, the chefs will be tasked with creating a main course dish using fresh Norwegian halibut.
Reflecting on the mentor day Victoria Braathen, UK director for the Norwegian Seafood Council, said: "The Craft Guild of Chefs Young National Chef of the Year competition is a defining moment in these chefs' careers, propelling them to new heights of aspiration. As part of our work in the UK, Seafood from Norway is proud to collaborate with the nation's culinary community in various ways, with a highlight being the sponsorship of this competition.
“At SfN, a significant part of our mission is dedicated to engaging, nurturing, and inspiring emerging UK talent, encouraging the culinary stars of tomorrow to experiment with and incorporate Norwegian seafood into modern cuisine. We wish all those taking part in this year’s competition our heartfelt best wishes."
The day included masterclasses, and panel discussions, featuring a recipe showcase and filleting demonstration by chef Hulstone, who delved into the ins and outs of creating winning dishes using sustainably sourced Norwegian seafood.
Hulstone commented: “Renowned for their sustainability practices and craftsmanship, Norway offers an array of world-class seafood. As a chef, understanding the journey from ocean to plate is essential. I’m committed to inspiring young chefs to think beyond the dish, considering the long-term impact of their sourcing choices and celebrating the origin and provenance of their ingredients.”