Star judge for culinary award – Fishupdate.com

Star judge for culinary award Published:  13 February, 2014

JEAN-CHRISTOPHE Novelli has been announced as a finals judge for The UK Young Seafood Chef of the Year Competition 2014.

The final of the competition takes place on 13 June 2014 at the Grimsby Institute, who organise the event, which is aimed at colleges to showcase the skills of their students.

Jean-Christophe Novelli is a 5 out of 5 AA rosette and Michelin-star award-winning chef and has appeared on a number of prime time TV shows and has been dubbed ‘the nation’s favourite French chef.’

The competition, now in its 15th year, was founded in 1996 by the Grimsby Institute’s Hospitality Department, which recognised that there were no existing competitions dedicated to seafood.

Local and national companies such as Young’s and Seafish initially stepped in to support the competition, since when it has gone from strength-to-strength, with entry numbers and industry support increasing year-by-year.

The competition is open to full-time and college-based modern apprenticeship chefs and is supported and sponsored by some of the best UK-based chefs who recognise and promote the use of sustainable seafood.

Colleges can enter as many teams as they wish but each team must consist of two student chefs. The challenge is to prepare, cook and present a three-course menu for six covers, one of which will be presented to the judging panel for tasting, with four being served to invited VIP guests.

The teams have to use the following species to create their menu:

Starter – salmon fillets and/or coley fillets

Intermediate – whole plaice and/or whole herring

Main Course – whole turbot and/or whole sea bass

Regional heats will take place across the UK in March, April and May 2014. Two teams will be chosen from each heat and will go head-to-head at the Grand Final in June 2014.

The winning team will receive a Thermomix TM31; £1000 Russums voucher for their college; £500 per team member; a cookbook; competition trophy; and a seafood competition medal and certificate.

There are also prizes for 2nd, 3rd and 4th place. All entries are to be submitted to Paul Robinson at the Grimsby Institute by Friday 7 March 2014. For further information on the heats, rules and entry forms visit www.ukseafood.co.uk

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