New Forest Chef of the Year 2013
- By Christian Orner
- •
- 01 Jun, 2013
- •
2nd Place
- Braised Baby Gem Lettuce,
- Charlotte Potatoes,
- Salt Baked Beetroot Brunoise,
- Glazed Chanternay Carrots,
- Saffron and Shellfish Consommé Jelly.
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Chef v Chef is open to all talented local chefs within a 50 mile radius of central Bath. The annual competition is a joint 'not for profit' venture organised by Bath College, The Initiative in B&NES and Catering Services International, the UK’s leading specialist in catering and hospitality recruitment.
The well-established competition is hosted by Bath College and is specifically designed to promote culinary excellence throughout the region.
Chef v Chef is open to all talented local chefs within a 50 mile radius of central Bath. The annual competition is a joint 'not for profit' venture organised by Bath College, The Initiative in B&NES and Catering Services International, the UK’s leading specialist in catering and hospitality recruitment.
The well-established competition is hosted by Bath College and is specifically designed to promote culinary excellence throughout the region.
Chef v Chef is open to all talented local chefs within a 50 mile radius of central Bath. The annual competition is a joint 'not for profit' venture organised by Bath College, The Initiative in B&NES and Catering Services International, the UK’s leading specialist in catering and hospitality recruitment.
The well-established competition is hosted by Bath College and is specifically designed to promote culinary excellence throughout the region.
Established in 1965 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members worldwide.
Our members come from all aspects of the foodservice and hospitality sectors working in a wide variety of positions from students and trainees to top management. No other association boasts such a broad and experienced membership.
Our aims and objectives
- As an association representing the interest of chefs, our aims are clear:
- To increase standards of professional cooking through greater awareness, education and training
- To develop careers and prospects of our members
- To help members develop and maintain their knowledge, skills and ability
- To promote and participate in all levels of craft skills competitions in the UK and internationally
- To work with industry, education and the media to win greater recognition for chefs and their profession
- To endorse and promote the use of British and European produce, working with suppliers and manufacturers to create innovative menus and recipe ideas
Established in 1965 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members worldwide.
Our members come from all aspects of the foodservice and hospitality sectors working in a wide variety of positions from students and trainees to top management. No other association boasts such a broad and experienced membership.
Our aims and objectives
As an association representing the interest of chefs, our aims are clear:
- To increase standards of professional cooking through greater awareness, education and training
- To develop careers and prospects of our members
- To help members develop and maintain their knowledge, skills and ability
- To promote and participate in all levels of craft skills competitions in the UK and internationally
- To work with industry, education and the media to win greater recognition for chefs and their profession
- To endorse and promote the use of British and European produce, working with suppliers and manufacturers to create innovative menus and recipe ideas
- Pommes Anna,
- Broccoli Puree and Blanched Floret,
- Carrot Fondant and Foam,
- Pork and Cider Reduction Jus.
- Salt Baked Beetroot Disc,
- Raw Peas,
- Asparagus Tips,
- Purée and White Chocolate Foam.
- Mini Fondant Potatoes,
- Beetroot Purée,
- Buttered Sweet Heart Cabbage,
- Cidre Jus.
