ChefvChef 2020 WINNERS! 

Professional Chef Category 2020:

  • GOLD Dean Toon – Blunsdon House Hotel
  • SILVER Frazer Carroll – No 15 Great Pulteney Street
  • BRONZE Henry Scott – Henry’s Restaurant

Student Chef v Chef 2020

Knife skills challenge:

  • GOLD Joseph Rowe
  • SILVER Jack Goult
  • BRONZE Rebekah Paisley

 

Levels 2&3 Team challenge: 

150 mins to prepare and serve a paupiette of plaice served with an appropriate sauce and potato garnish. Dark milk Chocolate tart with a suitable accompaniment (coulis, anglaise…). 1 dish for judging, one for display

  • GOLD team Marcus Wareing - Lucy Knight (level3), Emily Hunt (level3), Eryn Beales (level2)
  • SILVER Team- Angela Hartnett - Vikki Pearcey (level3), Ciara Lambert (level2), Esme Tozer (level2)
  • BRONZE  Team Paul Bocuse - Ollie Russell (level3), Daniel Shemilt (level3), Sophie Strong (level2)

Front Of House challenge

Cocktail demonstration; napkin fold, role play scenarios, with description of the dishes and wine pairing

  • GOLD Daniel Shemilt
  • SILVER Destiny Smith
  • BRONZE Emily Hunt

Competition Details

Professional Chef v Chef 2020

Professional Chef Challenge

Open to all chefs working in the industry within a 50-mile radius of Bath city (no age restriction).

Competitors will be required to compile a 2-course signature menu (main course and dessert) using venison loin for the main and Solkiki dark chocolate (70%+ Peruvian with mid berry notes and citrus) with williams pear for dessert. Seasonal produce should be reflected in your menu. You must include a full description of the main course and dessert, complete with recipes, cooking methods and diagrams outlining the proposed presentation of both dishes.

It is important that you are able to provide a good visual impression of your dishes, as the finalists will be selected from this process.

Successful competitors shall be invited to the cook off final, where you will have 2½ hours to prepare your menu which will include two portions of each dish (one for judging/tasting and one for display purposes). We will provide the main ingredients, seasoning, oils and a small selection of dry goods such as flour, sugar, etc.  Please remember your whites, knives and any specialist equipment and service plates required.

Prizes

1st:        £250.00 - Chef V Chef trophy - Estage at Michelin starred Whatley Manor Hotel & Spa - Champagne

2nd:       £50.00 - Afternoon tea for two at renowned Royal Crescent Hotel - Champagne - Certificate

3rd:        £25.00 - Champagne - Certificate

The following ingredients will be provided for the cook-off.  Any additional ingredients would need to be provided by the competitor themselves:

Fruit & Vegetables

 

Meat & Fish

 

Williams Pear

4

Venison loin

300g

Maris pipers

500g

Black pudding

75g

Hispi cabbage

1 each

 

 

Red onion

150g

Venison stock

1 litre

Shallot purple

100g

 

 

Parsnip

400g

Dry Goods/ Frozen foods

 

Black trumpet mushrooms

100g

Solkiki Chocolate dark %

150g

Thyme

¼ bunch

Hazelnut

75g

Parsley

¼ bunch

Raspberry vinegar

60ml

Heritage beetroot

100g

Port

60ml

Blood orange

1 each

Raspberry dried freeze

5g

Carrots

2kg

Agar agar

5g

Garlic

1 head

Caster sugar

150g

Onion

500g

Icing Sugar

75g

Leeks

1kg

Demerara sugar

75g

Celery

1 bunch

Juniper berries

5g

 

 

White peppercorns

1 tub

Dairy

 

Black peppercorns

1 tub

Unsalted butter

250g

Sea salt

1 tub

Double cream

0.5litre

Table salt

1 tub

Milk

0.25litre

Tomato puree

1 tin

Eggs

6

 

 

Crème fraiche

200g

 

 

 

Student Level 1 Challenge

Produce 6 different cuts using precise cutting skills; macédoine of swede, paysanne of celery, brunoise of carrot, julienne of leek, chiffonade of mint, diced shallot

 

Student Level 2 & 3 Team Challenge kitchen and front of house

150 mins to prepare and serve a paupiette of plaice served with an appropriate sauce and potato garnish. Dark milk Chocolate tart with a suitable accompaniment (coulis, anglaise…). 1 dish for judging, one for display

 

Student FOH Challenge

Cocktail demonstration; napkin fold, role play scenarios, with description of the dishes and wine pairing

 

Chef v Chef map of eligibility showing a 50-mile radius around Bath.