Professional Chef v Chef 2019 Finalists

  • Andrew Jenkinson (Lucknam Park Hotel & Spa)
  • Christian Ørner (Salt Co, private chef)
  • Declan Ashcroft (Dyson)
  • James Morris (Woolley Grange Hotel)
  • Jethro Lawrence (Woolley Grange Hotel)
  • Fraser Jones (Best Western Plus Centurion Hotel)
  • Thomas Everard-Fairburn (Thornbury Castle Hotel)
  • Tomas Redding (Thornbury Castle Hotel)

The above will enter the cook off final, where they will have 2½ hours to prepare their menu which will include two portions of each dish (one for judging/tasting and one for display purposes).  

Please remember your whites, knives and any specialist equipment and service plates required!

Prizes

1st:        £250.00 - Chef V Chef trophy - Estage at 1 Michelin starred The Latymer restaurant at Pennyhill Park, Surrey  - Champagne

2nd:       £50.00 - Dinner for two at 1 Michelin starred Olive Tree restaurant at the Queensberry Hotel, Bath - Champagne - Certificate

3rd:        £25.00 - Champagne - Certificate

 

Rules

  1. Entrants should be working in a commercial kitchen whether it be full-time or part-time within a 50 mile radius of Bath or attending a full or part time hospitality course at Bath college.
  2. Restaurants may submit up to a maximum of two individual entries per venue.
  3. Entries must be returned to Chef v Chef, Bath College, Hospitality Dept, Avon Street, Bath BA1 1UP or by email to Fabrice.Monperrus@bathcollege.ac.uk by the closing date.
  4. Judges decision is final at any stage of the competition and will be adhered to.
  5. Prize winners and recipes including photos will feature on this web site and may be used for publicity purposes.

For the final cook-off, the following ingredients will be provided.  Should you require alternative ingredients, you will be required to provide them:

Fruit & Vegetables   Meat & Fish  
Comice Pear 4 Guinea fowl o/r 1.2kg 1
Maris pipers 1kg Pancetta 100g
Celeriac 1 Cooking chorizo 100g
Onion 500g    
Red onion 300g Dry Goods/ Frozen foods  
Shallot purple 150g Brown sugar 250g
Garlic 1 head Caster sugar 250g
Carrots 2kg White chocolate pistols 120g
Leeks 1kg Dark chocolate pistols 120g
Celery 1 bunch Red wine 1/2btle
Tomato 300g White wine 1/2btle
Baby carrots ½ punnet Hazelnut 100g
Thyme ¼ bunch    
Parsley ¼ bunch Dairy   
Tarragon ¼ bunch Unsalted butter 250g
White grapes 100g Double cream 1litre
Chestnut mushrooms 300g Milk 1litre
Eggs 10    

 

Student Chef v Chef 2019

Open to Bath College catering and hospitality students.  There are several categories to enter:

level 1 student

30min to produce 4 vegetables cuts, precise cutting skills

  •          Macédoine of swede and turnip
  •          Paysanne of celery
  •          Brunoise of carrot
  •          Julienne of leek

 

Level tech 2 student: in pairs, starter and main dish produced in 90 mn

Produce 1 portion; Poached egg Florentine and chicken forestière

 

Level NVQ 2 student

Produce 3 choices of canapés

Canapés should be served during the ceremony awards

 

Level 3 student: in team of 3; 2 kitchen, 1 FOH:

Black box competition, Main and dessert

 

Level 3 FOH individual challenge

Design menu recipes and time plan

Produce 5 portions, I for judging, 4 to serve at the shrubbery restaurant

First course must be served at 11.45, finish at 12.30pm

 

Student Prizes

Kitchen skills   Certificate and medal 

Restaurant skills individual challenge   Certificate and medal

Team Challenge   Certificate, medal, Bath aqua glass trophy, dinner for 3 at Timbrell's Yard, Bradford on Avon.

 

Event date: Friday 15 February 2019

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