Celebrating its silver anniversary, the prestigious Country Range Student Chef Challenge has officially launched for 2019 with lecturers and college students being urged to be enter and make history in the kitchen.
Run in collaboration with the Craft Guild of Chefs, the challenge has played a huge role in developing young chefs and talent around the UK for a quarter of century. To win the much-sought after title, teams
of three students will be required to plan, prepare and execute a three-course, four cover menu in 90 minutes.
The 2018/2019 Challenge will focus on the essential core skills and techniques studied by students on a second year Professional Cookery, Catering and Hospitality course, and will test students’ knowledge of both classical cooking and the more modern methods of the last 25 years.
Robbie Phillips, lecturer of the 2018 winning City of Glasgow College team, said: “The Challenge is fantastic for students as it nurtures creativity and teaches them precision, organisational skills, discipline, speed and teamwork, which reinforces what they learn at college and need in the industry. They also get to travel and meet people from other parts of the country, visit shows and events so it’s a great opportunity to build their CV, as well as being a tremendous source of personal achievement and pride.”
The entries will first be judged by Craft Guild of Chefs before winning teams are selected to compete in regional heats at the end of January 2019. The victorious teams from these heats will then compete at the grand final, which will take place on March 13, 2019 in the Live Theatre of ScotHot – Scotland’s largest hospitality and tourism show.
The Criteria The cost per cover is £8 and the menus must include:
• An Asian-themed seabass starter – this must be made using a whole seabass, which must be filleted and presented to judges with bones and trim displayed.
• A classically creative dessert with a modern twist that contains a minimum of 30% Country Range Chocolate Drops
• A main duck dish cooked any way – demonstrating butchery skills students must remove both legs by tunnel boning before removing the breasts and presenting the whole carcass to the judges. Portion size for the dish is to be half a breast per person and some of the leg meat.
“It’s been 25 years since the launch of the Country Range Student Chef Challenge and the competition has become an important platform for student chefs to demonstrate their culinary skills to key influencers and employers in the sector. I’d urge as many colleges and students as possible to get involved as the benefits really are endless.” – Chris Basten, chairman of judges at the Craft Guild of Chefs
For full details of the challenge, rules, criteria and to register your interest, visit www.countryrangestudentchef.co.uk to receive an entry pack. The deadline for submissions is November 30, 2018.