Competition
The Federation of Chefs Scotland is a national member of the World Association of Chefs Societies (WACS). WACS have currently over seventy member countries and are involved in culinary competitions all over the world.
We believe that competitions play a fundamental role in raising the standards within the industry and in
encouraging new innovative styles of service and presentation, and fostering the development of nutritionally and economically sound presentations.
All of the competitions that we are involved with are judged using WAC’s criteria ensuring the highest and most consistent judging standards.
On this page you will find information on current competitions and some hints and tips on competing.
Edinburgh chef wins Young Scottish Seafood Chef title
An exciting cook off in the Young Scottish Seafood Chef of the Year Competition, saw Nico Simeone (20) from Number One at the Balmoral Hotel, Edinburgh, beat five other finalists to claim the title. The competition took place at the Edinburgh School of Food and Wine, Newliston.
Nico’s winning dishes were: ( insert photo)
Ceviche of mackerel, avocado puree and langoustine beignet
Gigha halibut with soft parmesan polenta, fricassee of asparagus, peas and morel, soft boiled quail’s egg and crisp Serrano ham
Nico received a specially commissioned trophy, a trip to Lyon in January 2011 to see the world’s top chefs in action at the Bocuse d’Or competition, a week’s work experience at Ondine with seafood chef Roy Brett, and the opportunity to cook a meal for the First Minister and guests at a seafood celebration dinner. He was also presented with a Federation of Chefs Scotland Gold Medal, which is only awarded to competitors in international competition scoring more than 90 marks.
First runner up Adam Newth, from The Seafood Restaurant, St Andrews and second runner up Stuart Ritchie, Marine Hotel, Troon, were presented with silver medals from the Federation.
The panel of judges, headed by Ian MacDonald, St Andrew’s Links, and Vice President of the Federation of Chefs Scotland, also included Roy Brett and David Murray, Houston House. They judged finalists on their imagination in choice of recipe ingredients, use of seasonal Scottish produce, and skill in preparation, cooking and presentation.
“The quality of the entries was very high and it is great to see such enthusiasm for seafood cookery. We had a difficult job today, but there was a worthy winner and I wish him luck in his career,” said Ian MacDonald.
The six chefs cooked a seafood starter and main course dish using species chosen from a list of Scottish seafood that included salmon, Gigha halibut and mussels for one course, and mackerel, haddock and langoustine for another.
Sarah Holmyard, Seafood Scotland Marketing Executive, said the competition had generated considerable interest from chefs in colleges, hotels and restaurants throughout the country. “It is part of a wider package of measures designed to encourage greater consumption of Scottish seafood, and working with young chefs is an effective way to do that,” she said. “We are delighted to welcome Nico Simeone as our new Seafood Chef of the Year and look forward to working with him over the coming months to promote sustainable Scottish seafood,” she said.
Winners Announced - Grampian Chef of the Year 2010
The final of this year’s competition took place on the 24th of May at Aberdeen College. Thirty one of Aberdeen’s top chefs took part in a cook off to identify the winners from the 4 competition categories, Grampian Chef of the Year, Grampian Young Chef of the Year, Grampian Contract Chef of the Year, and Grampian Seafood Chef of the Year.
The panel of judges were George McIvor – The Full Range Ltd, Kevin MacGillivray President of the Federation of Chefs Scotland, Joe Queen, former President of the Federation of Chefs Scotland, Stephen McLaughlin, Head Chef, Andrew Fairlie at Gleneagles, Martin Hollis, Head Chef, The Gleneagles Hotel.
The competition is organised by Hospitality Training, Karen Black, General Manager said, “The competition provides our sector with an opportunity to showcase the talent of chefs in Grampian. The competitors have been preparing for months for today’s cook off and we were most impressed with standard of dishes using locally sourced ingredients that were presented”.
The winner of the Grampian Chef of the Year Category was Michael Watt, Buchan Braes Hotel, Boddam. Michael’s winning menu consisted of :
Steamed halibut fillet with Boddam crab and asparagus risotto
Duo of lamb loin, and shepherds pie with beetroot relish, savoy cabbage, mashed neeps, port and redcurrant jus
Glen Garioch parfait with spiced strawberries and oranges, lacy tuille biscuit
Grampian Chef of the Year 2010
1st Michael Watt – Buchan Braes Hotel
2nd Addy Daggert – Glenfiddich Distillery
3rd Alexandria Hay – The Milton Restaurant, Crathes
Grampian Contract Chef of the Year 2010
1st Yoram Odentz – Sodexo Remote Sites
2nd Dougie Mitchell – Sodexo Remote Sites
3rd Bruce Lawrence – ESS Offshore
Grampian Young Chef of the Year 2010
1st Kevin Johnston – Restaurant 21
2nd Rebecca McCulloch – Jaffs Bar and Bistro, Dunecht
3rd Kyle McKenna – Eat On The Green
Grampian Seafood Chef of the Year
1st Bob Miller – The Milton Restaurant, Crathes
2nd Orry Shand – Eat On The Green
3rd Andrew Clark – Jaffs Bar and Bistro, Dunecht
The Gluten-free Chef of the Year Competition
The Gluten-free Chef of the Year Competition is back for the third year judged by Phil Vickery. The competition is in association with the Institute of Hospitality and the Craft Guild of Chefs with support and prizes from Sodexo and 3663.
If you enter as an up and coming chef you could win a stage at Pennyhill Park working alongside Michelin starred chef Michael Wignall. If you are a professional chef you could win a stage at Gleneagles with twice Michelin starred chef Andrew Fairlie. Both categories could also win a set of knives, 12 months membershipof the Craft Guild of Chefs or the chance to develop a signature dish with Sodexo.
What do you have to do to enter
Simply design recipes for a three course gluten-free menu. If you are shortlisted then you will need to recreate the menu in a 90 minute live cook off to serve to four people. For more information go to or to complete the online entry form go to http://www.coeliac.org.uk/get-involved/campaigns/gluten-free-chef-of-the-year-competition-2010
Dates for your diary
- all written entries must be received by Friday 15 October 2010
- entrants will be notified by 29 October 2010 for attendance of the live cook off
- the cook off will be on 9 November 2010.
The World Culinary Grand Prix
The World Culinary Grand Prix is one of just 6 global competitions accredited by the World Association of Chefs Societies. Organised by the Federation of Chefs Scotland in conjunction with ScotHot Show organisers Montgomery Exhibitions, the competition will take place during Scotland’s premier catering and Hospitality exhibition ScotHot on 28 February – 2 March 2011.
Nine international teams of young chefs aged 25 years and younger will compete in a two part competition consisting of the hot kitchen element serving 85 covers in the Restaurant of Nations. The second Part of the competition is a cold table.
Accommodation
All teams will be provided with 3 twin rooms for 4 nights, additional nights can be booked by teams at preferential rate.
All hotels within 15 mins of the Scottish Exhibition and Conference Centre, the exhibition venue.
Kitchen Prep Facilities will be available to visiting teams
There will be a Chef Mentor for each Team
Competition Teams
The competition is open to National Teams with team members of a maximum age 25 years by 31 January 2011.
Teams should consist of:
Team Manager
4 Chefs
1 Reserve (may act as KP)
Competition Elements
Restaurant of Nations - Hot Kitchen
Three course meal for 85 covers (includes judging panel).
Each team will be supplied with €550 to assist towards food costs.
Cold Display
Finger Foods or tapas
Festive Platter
Festive Menu 5 Plates
Pastry
3 Different Dessert
Showpiece
For more information or an application form please contact Marie-Clare James at the Federation of Chefs Scotland at scottishchefs@yahoo.co.uk.
Entry is subject to a €250 application fee
THE SEARCH IS ON FOR THE YOUNG SEAFOOD CHEF OF THE YEAR 2010
Launched a search to find the Young Scottish Seafood Chef of the Year, with a competition aimed at chefs under 23. The final will take place on 30th June 2010.
Prizes for the winner include a specially commissioned trophy; a visit to Lyons in January 2011 to attend the final of the Bocuse d'Or competition - a cook-off between the world's greatest chefs, which is featuring Scottish crab, monkfish and langoustine; a week's work experience at Ondine under the tutelage of top seafood chef Roy Brett; plus the opportunity to cook the winning dishes at a Ministerial dinner.
"This is a fantastic set of prizes and we are sure it will attract a high calibre of entrants from colleges and top catering establishments across Scotland," said Sarah Holmyard, SFS marketing executive.
The competition is in its second year and has been organised as part of a wider package of measures designed to encourage greater domestic consumption of Scottish seafood.
Chefs must submit recipes for two portions of a starter and a main dish, using aquaculture species for one course (salmon, Gigha halibut and mussels) and wild caught for the other course (mackerel, haddock, langoustine).
Judges will be looking for competitors to show imagination in their choice of recipe ingredients, for use of seasonal Scottish produce, and for skill in preparation, cooking and presentation.
The recipes will be paper judged by a panel from the Federation of Chefs Scotland, who will choose six finalists to take part in a cook-off at the end of June.
To give finalists a greater understanding of the seafood industry, they will be invited to join a trip to the northeast of Scotland, to experience markets, vessels and processors in action.
The deadline for submission of entries is Friday 30th April, and full details and an entry form can be downloaded from the SFS website, from the Federation of Chefs Scotland website.
Rural Affairs and Environment Secretary Richard Lochhead said: "Last year's Young Seafood Chef of the Year attracted significant interest from all over Scotland. The competition forms part of our campaign to get more people eating fish as part of a balanced diet - it's tasty, sustainable and delivers major health benefits.
"The competition also recognises and encourages the skill, talent and innovation which we have in our hospitality sector. Our restaurants, hotels and cafes are an integral part of our drive to further improve our international reputation as a land of food and drink."
Competitors must complete an entry form, and send it by post or e-mail to the address shown below, by the closing date. (Friday 30th April 2010)
Rules and Conditions
Entry Form
Sarah Holmyard
Seafood Scotland
18 Logie Mill
Logie Green Road
Edinburgh,
EH7 4HS
Tel: 0131 557 9344
Mob: 07779 291364
sarah@seafoodscotland.org |
