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.
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 |
