As the new year dawns, 2020’s hunt for North West Young Chef of the Year has begun in earnest – with the prestigious competition, now in its 20th year, searching out passionate and talented kitchen stars.
Held in association with Essential Cuisine, Sous Vide Tools, CHR Equipment and new sponsor hospitality training provider CPL Online, the competition has, for the first time, moved its age limit up to 25, helping attract an even more diverse pool of chefs from across Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and Shropshire.
The format challenges chefs to produce a three-course meal for two featuring local and seasonal produce, on a budget of £25, against the clock.
Comprising two semi-finals, held at Blackpool and the Fylde College (Wednesday 25th March) and Warrington College (Wednesday 1st April). Two skilled chefs – one winner, one runner-up and two wildcards chosen at judges’ discretion – from each semi will then be sent through to compete in a nail-biting finale, held on Wednesday 13th May at Cheshire College South & West – Ellesmere Port Campus.
From there, one outright winner will receive the coveted title, plus a tantalising seed into the semi-finals of the Young National Chef of the Year, £500 in cash and an Essential Cuisine product bundle worth £150.
Competition founder, Brian Mellor, who also chairs the judging panel, is keen that it continues to uncover hidden gems just waiting for their moment to shine.
Mellor said, “North west England is a hotbed of talent and we have been privileged to witness some of the very brightest young stars come through this competition, only to see them catapulted onto great things in its wake. With every passing year the levels of skill and innovation on show have been something to behold. We can’t wait to see what 2020 has to offer.”
Young chefs can enter today by visiting: www.essentialcuisine.com