Young National Chef of the year 2016 launches

yncoy_logo_master_2016
The Craft Guild of Chefs is seeking the next generation of talent with the launch of its annual Young National Chef of the Year competition.

 
Young National Chef of the Year represents the most talented pool of young chefs in the UK, taking in the winners of young chef competitions from the British Culinary Federation, the Academy of Culinary Arts Awards of Excellence, World Skills UK and the Craft Guild of Chefs Graduate Awards.

These winners are automatically seeded a place in the final. The remaining four finalists will be revealed following the semi-finals, to which 20 young chefs from recognised, industry competitions will be invited to compete. The semi-finals will be held at Sheffield College on Thursday June 11 and at Le Cordon Bleu in London on Wednesday June 24 to coincide with The National Chef of the Year semi-finals.

David Mulcahy, the competition organiser and vice president of the Craft Guild of Chefs, says, “Young National Chef of the Year supersedes all other young chef contests as it brings together those identified as the best young chefs in the industry and gives them a platform on which to build their future careers. Not only does it celebrate young talent but it ensures that the young chefs are mentored and supported throughout, enabling them to achieve their best in the final. Winning Young National Chef of the Year firmly establishes a chef as a rising star of the culinary world both in the UK and beyond.”

Luke Selby from Belmond Le Manoir aux Quat’ Saisons collected the prestigious Young National Chef of the Year 2015 title along with the winner’s plate, £250 of branded Churchill products and a study trip to Lyon, which included dinner at the three Michelin starred restaurant Régis at Jacques Marcon.  He recalls his experience, “Taking part in the competition was both challenging and rewarding and winning Young National Chef of the Year was the icing on the cake. I learnt a lot and it certainly helped me grow in confidence as a chef. I’d definitely encourage my peers to take part.”

Luke was mentored throughout the competition by Gary Jones, executive chef at Belmond Le Manoir aux Quat’ Saisons, a strong supporter of Young National Chef of the Year as a platform to launch the careers of young chefs.

Mark Sargeant, Young National Chef of the Year 1996 will continue in his role as Young National Chef of the Year Ambassador and has high expectations.

Stefan Horsnell, category marketing director, Unilever Food Solutions, the company behind KNORR®, said: “Without great chefs we wouldn’t be able to satisfy the nation’s love affair with food.

“We need young chefs coming up through the ranks to bring with them new techniques, flavours and experiences. Competitions like this attract the best out there, helping them connect with colleagues and develop their careers, so wherever they work they can fulfil their potential and be the best they can.

“Without them, we wouldn’t be able to provide the best culinary experiences in the world. It’s only right we recognise how talented they are.”

This year’s winner will be revealed along with The National Chef of the Year at an awards ceremony following The Restaurant Show on Tuesday, October 6th.

For more information visit: www.craftguildofchefs.org

http://www.craftguildofchefs.org, or follow @TNCOTY #YNCOTY on Twitter.

Published by: The Craft Guild of Chefs