1st Mar 2011 - 00:00
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Abstract
The teams that have made it through to the regional heats of the Young Seafood Chef of the Year have been revealed.
They are as follows:
City Norwich College - 14th March 2011 - Eastern Heat City of Bristol College - 21st March 2011 - Southern Heat Yorkshire Coast College - 28th March 2011 - Northern Heat Blackpool and The Fylde College - 4th April 2011 - Western Heat
From each of the heats two teams will be chosen and then they go through to the final (Grand Final - Grimsby Institute of Further & Higher Education - 20th May) at each event.
The final each team produces a three course seafood lunch using different (which is stipulated by the competition rules) species for each course.
The judging panel includes Tom Aikens, Mitch Tonks, Franck Pontais, Kenny Atkinson, James McKenzie & Dan Savage. There are four judges at each heat.
The two teams who gain the most points at each of the regionals will go head to head in the grand final. These eight teams will battle it out to win one of the following prizes;
Grand Final 2011 - Prizes 1st prize - £500 per person • Seafood Championship Trophy (to be returned to the Grimsby Institute) • A placement of either a week at Youngs Development Kitchens or award winning Mitch Tonks Restaurant • A day cooking at Jean-Christophe Novelli''s Academy in Luton. • £1000 Russums Voucher for the College • Individual and College Seafood Competition Trophy • Certificate
2nd prize - £250 per person • Seafood Competition Medal • Day Fish Filleting Course • £500 Russums Voucher for the College • Certificate
3rd prize - £125 per person • Seafood Competition Medal • £250 Russums voucher for the College • Certificates of Merit • £10 Russum Vouchers will be awarded to all remaining competitors
Sponsors of the competition are; Young's (Findus Group) Goodcatch Sealord Coldwater F.M.A (Fish Merchants Association) Russums Seachill Clearwater The Seafood Company H.S.I (Humber Seafood Institute) Mitch Tonks commented: "Finding new talent in the world of seafood cooking can be a challenge but the Seafood Championships is one place that brings together so much of that talent and with its expansion to 4 regional heats instead of the previous 2 there are now even more opportunities for any serious wannabe seafood chef to showcase their ability. "We have a great chef, Jordan, who I recruited to RockFish in Bristol having seen his skills at the championships, so this really is a competition which can lead the next step on a career in food."
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