ChefvChef 2020 WINNERS!
Professional Chef Category 2020:
- GOLD Dean Toon – Blunsdon House Hotel
- SILVER Frazer Carroll – No 15 Great Pulteney Street
- BRONZE Henry Scott – Henry’s Restaurant
Student Chef v Chef 2020
Knife skills challenge:
- GOLD Joseph Rowe
- SILVER Jack Goult
- BRONZE Rebekah Paisley
Levels 2&3 Team challenge:
- GOLD team Marcus Wareing - Lucy Knight (level3), Emily Hunt (level3), Eryn Beales (level2)
- SILVER Team- Angela Hartnett - Vikki Pearcey (level3), Ciara Lambert (level2), Esme Tozer (level2)
- BRONZE Team Paul Bocuse - Ollie Russell (level3), Daniel Shemilt (level3), Sophie Strong (level2)
Front Of House challenge
- GOLD Daniel Shemilt
- SILVER Destiny Smith
- BRONZE Emily Hunt
Competition Details
Professional Chef v Chef 2020
Professional Chef Challenge
Open to all chefs working in the industry within a 50-mile radius of Bath city (no age restriction).
Competitors will be required to compile a 2-course signature menu (main course and dessert) using venison loin for the main and Solkiki dark chocolate (70%+ Peruvian with mid berry notes and citrus) with williams pear for dessert. Seasonal produce should be reflected in your menu. You must include a full description of the main course and dessert, complete with recipes, cooking methods and diagrams outlining the proposed presentation of both dishes.
It is important that you are able to provide a good visual impression of your dishes, as the finalists will be selected from this process.
Successful competitors shall be invited to the cook off final, where you will have 2½ hours to prepare your menu which will include two portions of each dish (one for judging/tasting and one for display purposes). We will provide the main ingredients, seasoning, oils and a small selection of dry goods such as flour, sugar, etc. Please remember your whites, knives and any specialist equipment and service plates required.
Prizes
1st: £250.00 - Chef V Chef trophy - Estage at Michelin starred Whatley Manor Hotel & Spa - Champagne
2nd: £50.00 - Afternoon tea for two at renowned Royal Crescent Hotel - Champagne - Certificate
3rd: £25.00 - Champagne - Certificate
The following ingredients will be provided for the cook-off. Any additional ingredients would need to be provided by the competitor themselves:
|
Fruit & Vegetables |
|
Meat & Fish |
|
|
Williams Pear |
4 |
Venison loin |
300g |
|
Maris pipers |
500g |
Black pudding |
75g |
|
Hispi cabbage |
1 each |
|
|
|
Red onion |
150g |
Venison stock |
1 litre |
|
Shallot purple |
100g |
|
|
|
Parsnip |
400g |
Dry Goods/ Frozen foods |
|
|
Black trumpet mushrooms |
100g |
Solkiki Chocolate dark % |
150g |
|
Thyme |
¼ bunch |
Hazelnut |
75g |
|
Parsley |
¼ bunch |
Raspberry vinegar |
60ml |
|
Heritage beetroot |
100g |
Port |
60ml |
|
Blood orange |
1 each |
Raspberry dried freeze |
5g |
|
Carrots |
2kg |
Agar agar |
5g |
|
Garlic |
1 head |
Caster sugar |
150g |
|
Onion |
500g |
Icing Sugar |
75g |
|
Leeks |
1kg |
Demerara sugar |
75g |
|
Celery |
1 bunch |
Juniper berries |
5g |
|
|
|
White peppercorns |
1 tub |
|
Dairy |
|
Black peppercorns |
1 tub |
|
Unsalted butter |
250g |
Sea salt |
1 tub |
|
Double cream |
0.5litre |
Table salt |
1 tub |
|
Milk |
0.25litre |
Tomato puree |
1 tin |
|
Eggs |
6 |
|
|
|
Crème fraiche |
200g |
|
|
Student Level 1 Challenge
Produce 6 different cuts using precise cutting skills; macédoine of swede, paysanne of celery, brunoise of carrot, julienne of leek, chiffonade of mint, diced shallot
Student Level 2 & 3 Team Challenge kitchen and front of house
150 mins to prepare and serve a paupiette of plaice served with an appropriate sauce and potato garnish. Dark milk Chocolate tart with a suitable accompaniment (coulis, anglaise…). 1 dish for judging, one for display
Student FOH Challenge
Cocktail demonstration; napkin fold, role play scenarios, with description of the dishes and wine pairing
