Blue Arrow Chef of the Year 2014 competition heats up as finalists announcedSix budding chefs battled it out last week in front of a panel of leading industry lights to win a chance to take part in the final of The Blue Arrow Chef of the Year competition during November.
The semi- finals took place at City Road's Underground Cookery School, London on Thursday 7th August. Chefs Andrew Hymes currently Chef de Partie at the Newcastle Marriott, Craig Floate a self employed chef, Rebecca Allen Junior Sous Pastry Chef at the Soho Hotel and Vanderson De Godoy, Hospitality Chef de Partie at Lexington Catering were announced today as the successful finalists.
The four culinary masters will now have to step up to the plate and impress the panel of high profile judges including Sudha Saha, Chef Patron at The Saffron Group, Allister Bishop, Executive Sous Chef at Harrods and Eat Out and Cost Sector Catering food and drink editor Sheila Eggleston on 6th November in London for the coveted title of Blue Arrow Chef of the Year.
The winning chef will become Blue Arrow’s resident chef and company ambassador, giving him or her the opportunity to cook for some of the UK’s top chefs and win a gastro weekend getaway for two when crowned Blue Arrow’s Chef of the Year 2014.
The competition semi finalists showcased their talent by cooking their winning three course menu, which had originally secured them their place in the second round of the competition.
Quotes from the Judges:
"I thought the semi finalists produced dishes that showed a lot of cooking skills and innovative twists, and it was good to see seasonality and provenance included in their menus. We enjoyed some fantastic food and were unanimous in our decision on the finalists, and look forward to seeing some more great dishes at the final in November." Sheila Eggleston Eat Out and Cost Sector Catering food and drink editor.
Sudha Saha, Chef Patron, Saffron Group said: “The standard of cookery on display at this years’ semi-final was once again of an exceptionally high standard. It was an extremely difficult decision to choose the finalists, but their dishes exceeded on the balance of flavour, seasonality, creativity, visual appearance and the technical skills involved. I look forward to seeing them all cook again in the final showcase in November.”
Charlotte Rush, Founder of the Blue Arrow Chef of the Year competition said: “The standard of cooking and presentation was outstanding on Thursday. We were inundated with entries this year for the competition demonstrating how vibrant the market place is, there is a wealth of creative talent out there and the industry is once again appealing as a great sector to get into. We are very much looking forward to the finals and know it will be a tough competition.