All entrants to the competition, which is sponsored by BD Foods and ABP Food Group and supported by the Craft Guild of Chefs, now have to wait to see if they will progress through the paper judging stage to the regional heats, which will take place in February and March.
The theme for the competition is ‘back to basics’, with Brakes asking teams to present a menu that embraces the modern trend for clean, well portioned and precisely executed cuisine. Dishes should be stylishly presented and demonstrate great technique as well as being full of clearly defined aromas, textures and flavours.
If shortlisted from the first round of paper judging, teams will be invited to compete in a live cook-off at one of seven regional heats. The winning team from each heat along with the overall best runner up will progress to the live final at Hotelympia 2014 on April 28.
Mark Irish, competition judge and head of development chefs at Brakes, said: “The level of interest has been fantastic and we’re delighted to receive a record number of entries for the fourth year running. The calibre of entrants is always high and it looks like this year is no exception. Agreeing on the shortlist for the regional heats is never easy and is bound to stir up a lot of debate among the judges.”
The winning team will receive a top prize of a five-day work experience week and an invitation to join and assist the Craft Guild of Chefs’ culinary team at the Culinary World Cup in Luxembourg. Christopher Basten, Craft Guild chairman and competition judge, will host both prizes. Additional prizes for the winning students include a six-piece Global knife set, a competition jacket and a year’s free membership to the Craft Guild.
For full details on the Student Chef Team Challenge visit www.brakesstudentchef.co.uk