Young Seafood Chef of the Year
The Young Seafood Chef of the Year competition is open to all full-time and college based modern apprentice chefs. Highly regarded across the seafood industry for the valuable experience it gives to contestants, the competition provides young chefs with a platform to demonstrate their flair, understanding, skill and ability using seafood from sustainable sources.
Teams of two are tasked with creating a three-course menu using specially selected seafood species.
Regional heats will take place across the UK in May 2018 where the young chefs will need to cook their menu, with the three highest scoring teams from each heat going on to compete at the Grand Final on Tuesday 15 June 2018.
The prize for the winning team includes a study trip courtesy of Koppert Cress (Cressperience), discovering the movement of Dutch Cuisine, £500 for each team member, a £1,000 voucher for their college to spend on Russums catering equipment, Cookbook, Competition Trophy, Seafood Competition Medal, Prize Certificates awarded to the college and team members and winning recipes will feature on Seafood Week 2018 website.
The deadline for entries is Thursday 30th March 2018.