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The bi-annual
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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