Young Highland Chef 2010 is an open culinary contest that will have the world famous guru of high cuisine Albert Roux OBE and Legion d’Honneur judging the finals on Saturday 25th September 2010.
Very successful and well known top chefs Glen Watson, Martin Wishart, Andrew Fairlie, Steven Docherty and Derek Johnstone, trained by Mr Roux will also adjudicate at different stages of the competition.
Applicants will be invited to submit a 3-course dinner menu for two people that must contain pike in the starter, game in the main course and raspberry in the sweet with a budget cost of £15per cover. These will be paper judged and successful applicants will be chosen to attend the heats on Monday, 2nd August 2010. 12 chefs will then be picked to go forward to the final. Both events will take place at the North Highland College's Burghfield House in Dornoch.
Mr Roux has generously offered to give the winner an opportunity to work for one week in his renowned and exclusive London restaurant Le Gavroche . Le Gavroche was started by Albert and Michel Roux in 1967 and became Britain's first Michelin rated restaurant. In 2003 the two Roux brothers were voted in a poll of UK chefs to be the most influential of all chefs in the country.
Albert Roux is supportive in the quest for new talent.
'My life's work has always included education in the culinary world. I am delighted the Highlands of Scotland has such a strong conviction to educating their young and to hosting such competitions. I have been made to feel very much at home in Scotland by the warm welcome and hospitality shown to me. I look forward to spending a lot of time in this marvellous country.'
On what promises to be a glittering occasion the well known and talented Selina Scott will host the awards dinner which will be held at the four star Kincraig Castle Hotel on the evening of the finals -Saturday, 25th September 2010. Selina is delighted to be returning to the Highlands for what promises to be a remarkable event says:-
'This competition will offer the chance of a lifetime to a talented young Scot prepared to cook the best the country has to offer. The glittering prize - working for the internationally acclaimed Albert Roux, - is, to say the least, thrilling for any young chef.'
Carole Herd, the organizer of the Young Highland Chef 2010 Competition is understandably very excited by it all.
'I am over the moon by the interest shown in the highlands by such famous chefs who are willing to give their time to find and promote new talent. This is a once in a lifetime chance for aspiring chefs to compete at the highest levels of cooking possible in Britain today.
There can be no finer a judge with such extraordinary skills in the kitchen as Albert Roux. I am delighted that the spotlight will be focussed on the Highlands, highlighting its capacity to offer the most wonderful produce including beef, lamb, venison, seafood and the freshest of vegetables to grace any table, complimented by superb local cheeses and award winning malt whisky.
Burghfield House which was opened recently by First Minister Alex Salmond is run as a training hotel by the North Highland College, and makes the ideal venue for such events. Section leader for hospitality Anne Frew, John Simpson Hotel Manager and Head Chef Alexander Kidd are full of enthusiasm for the competition and their help and advice has been invaluable.'
Anne MacDonald General Manager of the Kincraig Castle Hotel is equally enthusiastic.
'I'm absolutely delighted that Kincraig has been chosen as the venue for the awards dinner. Any event which helps to encourage young local chefs can only be good for the Highlands and indeed for Highland hospitality. I'm looking forward to welcoming Mr Roux to Ross-shire.'
The event is being run by the Taste of Tain Events team who held the first Young Highland Chef in 2006. As a measure of its success, Taste of Tain received numerous requests to repeat the contest but hampered by a lack of funds was unable to do so until Tesco's recent generous donation.
Doug Wilson, Corporate Affairs Manager for Tesco commented:
'We are pleased to be supporting Taste of Tain Events with their competition. The event is an excellent opportunity for aspiring chefs.'
Prizes of £500, £250 and £100 will be awarded for first, second and third.
All finalists will receive a certificate and small trophy.
Visit the Taste of Tain website for full details and an application form.
Please note that all entries must be received by Monday 31st May.