ScotHot
The Federation are pleased to announce that we will host the 29th Scottish Culinary Championships at ScotHot 2013 on 4-6 March 2013.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. They also give the individual chef the opportunity to hone their skills and display their talent and to promote their place of work as having the highest culinary standards.
All of the competitions that we are involved with are judged using World Association of Chefs Societies (WACS) criteria ensuring the highest and most consistent judging standards with other countries accross the globe Whether you are a seasoned competitor or completely new to competing with over 50 competitions there is something for everyone in the 2013 Culinary Championships .
As the focus of ScotHot 2013 is the celebration of over 40 years of ScotHot we have an exciting cross section of competitions for 2013
NEW to ScotHot- The Seafood Scotland Young Seafood Chef of the Year - Deadline 8 February 2013
This prestigious junior competition has been run by Seafood Scotland since 2010 and for the first time will take place in front of a live audience at ScotHot. The Competition is open to all male and female chefs aged 23 or under currently engaged in the catering trade.Competitors will be required to submit a well-balanced, 3-course menu for a party of 4 covers, using sustainable, seasonal Scottish produce.The winner will win an amazing opportunity to work at the Captains Galley Restaurant in Scrabster with Jim Cowie the owner.
NEW - The Scottish Restaurant Team Challenge - Deadline 18 January 2013
A new and exciting team cook and serve competition open to all restaurants in Scotland.A team of 3 chefs and 1 server will plan, prepare and serve a 3 course meal for 4 people in 90 minutes. The ingredients will be a mystery basket which will be kept secret until ½ hour before the competition is due to start. For more information see the complete schedule of competitions. Application form
NEW - The ScotHot Classic - Deadline 8 February 2013
Celebrating 40 years of ScotHot we are giving those more experienced and classically trained chefs the opportunity to show the younger generation of chefs that they are still competition sharp.Open to chefs aged over 40 this competition sees chefs competing with a set menu from "Escoffier - the Complete Guide to the Art of Modern Cookery". More details available in the schedule.
FUTURE TALENT - Deadline 18 January 2013
Once again we see Scotlands Colleges compete for the Future Talent Competition. This year to accomodate the Grand Prix we are running the competition in the Restaurant of Nations starting at 6pmon Monday 4 March and Tuesday 5 March.Competition DetailsApplication form
Federation of Chefs Scotland -Scottish Chef of the Year - Deadline 18 January 2013
A new twist for the premier competition in the Scottish Culinary Championships This year the Federation are going to be the main sponsor providing help and assistance for the winner throughout the year of their reign to ensure that they can utlise the global network of chefs that the FCS have access to through their membership of WACS. The FCS will assist the winner in finding a stage and pay a £1000 towards the travel and accomodation fees of the winner. The competition is going to be tough with details of the mystery basket course issued only 30 minutes prior to competition. Competition Details & Entry form
Please click here to download the full competition details
PAY ONLINE ( please note that you can use the link to Pay online however you will still have to submit your entry seperately by post or email)
For any queries regarding your entry please call 0131 553 0048 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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Gourmet Classic are REAL wines specially created for cooking. They are cheaper because we do not pay duty on them. They are of consistently high quality and are used by some of the top chefs in the country (see our endorsement by the Craft Guild of Chef's and others). Professional chefs can choose standard Dry, Red or White, or The Chef's Premier versions (single varietal cooking wines for premier dishes) - Cabernet Sauvignon or Chardonnay. Gourmet Classic products are also available to retail customers at supermarkets and other convenient outlets.To make home cooked dishes even tastier, ready made jus is available in red (beef) and white (chicken) flavours - a perfect complement to Gourmet Classic
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