Culinary competition aims to celebrate aspiring chefs
Young chefs are being encouraged to show off their culinary expertise for the chance to win a once-in-a-lifetime trip to France and work experience at a two-Michelin-starred restaurant.
The Delifresh Young Chef of the Year competition is open to all professional chefs under the age of 23.
Prizes include a luxury three-day trip to France and a visit to The Rungis International Market in Paris. Covering an area of 234 hectares it is the largest fresh produce market in the world.
The trip includes a visit to France’s premier supplier and exporter of apples, Blue Whale, which is supporting the competition.
The winner will also spend a week working alongside culinary expert Gareth Ward, chef patron at the two-Michelin-starred Ynyshir Restaurant and Rooms in rural Wales.
To enter, aspiring chefs simply need to submit a photo or video of a seasonal dish they have produced and a brief description by 12 September.
Eighteen finalists will be selected by an expert judging panel comprising industry legends including Gareth Ward, Andrew Pern and Simon Crannage.
The 18 finalists will be invited to cook-offs in Leeds, Liverpool, or Newcastle. They will use seasonal produce from a larder provided by Delifresh in advance so they can prepare.
A finalist from each regional cook-off will go through to the awards ceremony at the Delifresh 20th Year Anniversary Gala Dinner in Bradford on 28 October, where the winner will be announced.
The competition is organised by specialist food service supplier Delifresh, which supplies hospitality establishments across the UK including Michelin restaurants, hotels, conferencing and events facilities with an extensive range of fresh produce and speciality ingredients six days a week.
Gareth Ward, competition judge and chef patron at Ynyshir Restaurant and Rooms, said: “I am delighted to support this fantastic competition which will add excitement back into the trade after such a terrible time. Delifresh are a brilliant team who are always looking to support the younger chef. This is an amazing opportunity for young chefs to display their talents and creativity and gain industry exposure.”
Robert Ramsden, marketing director at Delifresh, said: “It is great to do something to celebrate and support our up-and-coming culinary talent, especially after the last few years.
“At Delifresh, we pride ourselves on inspiring and developing the chefs of tomorrow. One of the ways we do this is by giving chefs not just what they want today but helping them discover exciting new produce so they can build their knowledge and create amazing dishes in future. We are excited to see the delicious delights our young chefs will produce and encourage any chef under 23 with a passion for food to get involved.”