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David
Kennedy, Chef Proprietor of Black Door Restaurant in Newcastle,
cooked up a storm at the fifth and final regional semi-final of the
KNORR National Chef of the Year 2008, securing him a place in the
grand final of the UK's premier chef competition.
The three highest scorers Steve
Allen, Head Chef of London's Gordon Ramsay at Claridges, Frederick
Forster, Head Chef at The Ritz Hotel, London and Clark Crawley, Sous
Chef at Barclays Wealth, London will also be competing in the final
after impressing the judges during the semi-final heats with their
culinary skills and interpretations of the entry criteria.
The biennial competition, run by
the Craft Guild of Chefs and sponsored by KNORR, is one of the most
highly respected culinary challenges in the industry today with past
winners including Eyck Zimmer, Steve Love, Mark Sargeant and Gordon Ramsay.
They will now take part in an
exciting live cook-off at the grand final being held on 7th October
2008 at the Restaurant Show in London with the other four finalists
Simon Hulstone, chef proprietor of The Elephant Restaurant in
Torquay; Ian Boden, head chef at Limes Restaurant, Derby; Andreas
Wingert, senior sous chef at Lucknam Park Hotel in Colerne, Wiltshire
and Brian Canale, head chef at Heritage Portfolio, Edinburgh.
The eight finalists will compete
over four hours to create a four-course meal from a selection of
ingredients provided in a mystery basket. The chef deemed to be the
best will secure the coveted title of KNORR National Chef of the Year
2008. To enter the challenge, each chef had to 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 winner will receive a cheque
for £10,000 and a selection of career enhancing prizes including
a trip to Italy courtesy of equipment sponsors, Electrolux and a
study trip to the Champagne region of France with Pommery.
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