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The
search for the KNORR National Chef of the Year 2008 is officially
underway. Do you have what it takes to join the ranks of Eyck Zimmer,
Steve Love, Mark Sargeant and Gordon Ramsay as the winner of this
coveted title and win the first prize of £10,000?
The biennial competition,
culminating in a live final held at the Restaurant Show, is now in
its 19th year. Run by the Craft Guild of Chefs in partnership with
KNORR, the competition is the most respected culinary challenge in
the industry today. Open to all chefs over the age of 21 working
within any sector of the UK hospitality industry, the KNORR National
Chef of the Year competition acknowledges and rewards the crème
de la crème of today's chef talent.
David Mulcahy, Vice President The
Craft Guild of Chefs, comments: "This culinary competition
remains the premier event for chefs throughout the industry. Once
again, the 2008 competition we will be looking for the nation's most
talented chef - who can demonstrate exceptional technical skill and
create food with flavour, texture, balance and style that is
second-to-none. The crowned winner will also be commercial,
practical, efficient and well organised.
He continued: "The
competition showcases the exemplary talent our industry has to offer,
it is with this in mind, that the KNORR National Chef of the Year is
the most esteemed event in the Craft Guild of Chefs' calendar."
Simon Marshall, Managing Director
of Unilever Foodsolutions, the makers of chefs' masterbrand KNORR,
adds: "KNORR is delighted to announce its continued support
for The Craft Guild of Chefs' National Chef of the Year competition.
This prestigious event epitomises culinary excellence and the
expertise and dedication that chefs have for their profession. It
provides an opportunity for chefs from every sector to pitch their
skills against their peers and we at KNORR are looking forward to a
fantastic response to the 2008 competition."
Criteria
and Competition Format
To enter the 2008 challenge,
contestants must devise a three-course lunch menu for four people;
following the format of one hot and one cold canapé, a main
course created from a regional breed of pork followed by their take
on a traditional British pudding. The initial paper judging stage
will see the top 40 entries put through to five semi-final cook offs
where they will create their menus in front of a live audience and
panel of respected judges. The 2008 semi-finals will be taking place
at:
Semi-final
1, 12th March 2008
Hotel & Catering Show,
11th-12th March 2008, Bournemouth International Centre
Semi-finals
2, 3 & 4, 8th & 9th April 2008
Food & Drink Expo, 6th-9th
April 2008, NEC Birmingham
Semi-final
5, 22nd May 2008
North East Culinary Trade
Association Annual Event (NECTA)
21st-22nd May 2008, Marriott
Hotel, Gosforth Park, Newcastle
The winner of each semi-final
heat, together with the highest scoring five runners-up, will compete
against each other in the intense and exciting Grand Final at The
Restaurant Show on 7th October 2008, where their creativity, skill
and nerve will be tested by the renowned basket of mystery
ingredients. The competition climaxes that very evening when the
overall winner will be crowned KNORR National Chef of the Year 2008
at a gala Awards event and presented with their £10,000 prize
money cheque.
Entry Details
The Craft Guild of Chefs and
KNORR urge all chefs, both men and women, to take up the challenge
and enter this highly-regarded competition to discover whether
they've got what it takes to be a winner!
Entry couldn't be easier - simply
complete the application form in the entry brochure and submit with
your menu and a colour passport photo of yourself in chef whites.
Entry brochures can be requested via the KNORR National Chef of the
Year 2008 hotline on 01293 648 254, by text 07781 480 170 or by
visiting www.unileverfoodsolutions.co.uk.
The
closing date for entries is Monday 31st December 2007.
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