Scotlands Toughest Chef Competition - Semi- finalists announced
FOLLOWING a stringent paper judging process, the semi-finalists for the Scottish Chef of the Year competition, run by the Federation of Chefs Scotland, have been chosen.They are now preparing for a 'cook-off' at West Lothian College on Tuesday 3rd February 2015.The semi-finalists represent a breadth of talent from education, the Armed Forces and some of Scotland’s most prestigious venues and companies.
The semi-finalists are:* Andrew Laycock, Wilde Thyme,* Christopher Curtis, RAF Leuchars, * Craig Gibb, Orde Food Co. * Jamie Scott, Rocca Restaurant, * Paul O’Malley, Culcreuch Castle, * Robbie Penman, Houston House Hotel, * Alex Thain, Cromlix House, * Zoltan Szabo, Cameron House Hotel, * Dougal McPherson, New College Lanarkshire, * Adam Handling, Restaurant Adam Handling at The Caxton
Adding to the excitement this year, the semi-finalists include Jamie Scott, recent winner of Masterchef: The Professionals, on BBC. He is joined by another Master Chefs the professionals finalist, Adam Handling. 2013 Semi Final photos
Entiér to be the Headquarters for Scottish Culinary Team
At the beginning of a new year that celebrates the Food and Drink of Scotland the Federation of Chefs Scotland (FCS) is delighted to announce that Entiér Limited will now provide the new headquarters and training facilities for the Scottish Culinary Team.
Entiér was chosen as the Scottish Culinary Team Partner due to a unique combination of key factors. It was important to the FCS to work with a Scottish Company who had an outstanding commitment to staff development and training. Their impressive in-house training facilities will provide a fantastic HQ, meeting the training requirements of the team and the industry expertise of the Entiér personnel will ensure the smooth delivery of the work needed to get the Scottish Culinary Team to the Olympics.
Ian MacDonald President of the Federation of Chefs Scotland said “We are delighted to be working with Entiér to deliver a competition ready Scottish Culinary Team for the Culinary Olympics in Erfurt in 2016. Although our new Team HQ will be in Aberdeen we would encourage chefs from all sectors of the industry and regions of Scotland to think about competing for a place to represent their country on the world’s culinary stage.”
GAME CHEF OF THE YEAR WINNER 2015 ANNOUNCED
Martin Zahumensky, Head Chef at Playboy Club London was today crowned Game Chef of the Year following a cook off with nine other chefs from across the UK.
The competition organised by Scottish game processor Braehead Foods has been running for the last four years with a record number of entries again this year. The nationwide search to find the UK’s best professional game chef began in August and concluded today at The Cook School Scotland in Ayrshire.
Stephen Waters of Loch Lomond Golf Club finished second with Jonathan Cook from One Square Restaurant, Sheraton Edinburgh finishing third.
Competition Deadline update - Scottish Culinary Championships 2015
COMPETITION DEADLINE UPDATE
We are pleased to announce that the deadline for Scottish chef of the Year and the Young Scottish CHef of the Year is now THursday 15th January. All other competitions are the 6 February 2015
With ScotHot 2015 now being part of the exciting new Signature Programme we had develop the competitions to make the most of our new 2 day format. We have now included 3 areas within the competitions, the Live Theatre - showcasing your skills live infront of an audience of your peers. THe second area is Culinary Art, displaying fine technique and artistry in the cold display section, and finally the all new Skills Arena- giving you the opportunity to compete live in a non cooking environment with competitions including vegetable preparation, sushi, crab dressing and many more.
The new competition formats are being enhance by a new easy to use online entry system which will go live in the week commencing the 8th December 2014.
New Business Partner
ResDiary is an online reservation system, built by experts, to help you manage your restaurant effectively and efficiently. Not only will it deliver full service, yield and table management, but it will also help build your customer database and online profile.
There are now over 3,500 restaurants around the world using ResDiary. ResDiary serves clients throughout the UK and Ireland, in Norway, Denmark, The Netherlands, Portugal, UAE, Malaysia, Australia and New Zealand.
Founded in 2004 by experienced restaurateur Mike Conyers, the ResDiary team have a unique understanding of the needs of restaurant operators, an understanding that is reflected in the powerful facilities to manage reservations and table capacity that are built into the ResDiary system.
Notable ResDiary customers include Company of Cooks at the Royal Opera House in London, the Houses of Parliament, Mosimann’s, Bibendum, National Portrait Gallery, Restaurant Martin Wishart and IceBar.