A new generation of talented Welsh chefs is set to take centre stage when they compete for the coveted Junior Chef of Wales title later this month.
Four chefs from across the nation have been selected for the final at the Welsh International Culinary Champions (WICC) at Coleg Llandrillo, Rhos-on-Sea on Monday, February 15.
James Corbett, 20, commis chef at Llangoed Hotel, Llyswen, near Brecon, Josh Hughes, 20, chef de partie at Deganwy Quay Hotel, Deganwy, Ben Mitchell, 19, demi chef de partie at The Grove, Narberth and Aaron Griffiths, 23, chef de partie at St George’s Hotel, Llandudno will be competing for the Junior Chef of Wales accolade.
They will be given three hours to cook a three course meal for four people and will be keen to impress a stellar panel of judges, which includes Michelin star chefs Hywel Jones from Lucknam Park Hotel and Spa, near Chippenham, Will Holland, from Coast Restaurant, Saundersfoot and Shaun Hill, from The Walnut Tree, near Abergavenny and Culinary Association of Wales secretary John Retallick, .
The winner will qualify for the UK semi-finals of the National Junior Chef of the Year contest, spend a week with head chef Gareth Ward at the Michelin starred Ynyshir Hall, near Machynlleth and receive a set of knives from Dick Knives.
Organised by the Culinary Association of Wales, the WICC has Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry, as its main sponsor.
James, who lives in Carno, will be making his debut in the competition and is looking forward to the challenge. “This is a great opportunity to boost my career and I am very confident with the menu I have chosen for the final,” he said.
“The dishes that I’m cooking are very similar to those that we do in work, so I have cooked them many times.”
In a previous cook and serve competition while a student at NPTC Group’s Newtown Campus, he won a gold medal as part of a team.
Josh, who lives in West Shore, Llandudno, will have former Junior and National Chef of Wales winner Chris Owen as his commis chef for the final. Owen has been his mentor in the lead up to the final.
“I’m over the moon to get through to the final and I can’t wait to show them what I can do,” said Josh, who competed last year but didn’t win a final place. “I’m going to try to control my nerves and remain confident.
“The dishes I have chosen are not too complicated but there are hard elements to each course.”
Ben, who lives in Narberth, will be making is competitive debut in the final and is looking forward to the challenge. He is being mentored by The Grove’s head chef Peter Whaley.
“In the final I will be cooking dishes that I would like to see on the menu and using local ingredients,” he said. “I am really excited and looking forward to the final because it’s something I’ve never done before. I’ve enjoyed writing the menu and practicing the dishes.”
It will also be the first competition for Aaron, who lives in West Shore, Llandudno. “I’m absolutely overwhelmed to be competing in the final and really excited about presenting my dishes for the judges to show them the flavours,” he said.
“I’m also looking forward to seeing what the other chefs bring to the table. I feel confident but anything can happen on the day. I have my head chef Gwyn Roberts to thank for getting me this far and it would be fantastic to win.”
He is going for a starter with Welsh seatrout, a main course of pork tenderloin and a cheesecake dessert made with Llandudno goat’s cheese.
This year, for the first time, both the National Chef of Wales and Junior Chef of Wales contests, which have traditionally been held on alternate years, are being held at the WICC.
The senior contest, on February 18, brings the curtain down on the four day championships, which attracts chefs and waiting staff from across the UK.
Apart from the two national competitions, the Battle for the Dragon contest will be held from February 16-18 with the national culinary teams from Wales, England and Scotland doing battle in the kitchen.
The growing popularity of baking, sugarcraft and cake decorating is also reflected in the Cake Cymru show, with entries expected from across Wales and England.
New and exciting WICC classes include hot soufflés, Spanish inspired dishes, innovative Welsh Lamb and cocktail making, to name but a few. Download the WICC class schedule from www.welshculinaryassociation.com.
There will be a live web stream of the WICC at www.gllm.ac.uk/welshfood and viewers can also follow the action on the CAW’s Facebook page https://www.facebook.com/Culinary-Association-of-Wales-Cymdeithas-Coginiol-Cymru-233215000086016/ on Twitter at https://twitter.com/WELSHCHEFS and http://welshculinarychampionships.tweetwally.com/ and on YouTube at
https://www.youtube.com/channel/UCljjcHbTK-fz2ZdtgsxGNVQ
Picture caption:
James Corbett from Llangoed Hotel, Llyswen, near Brecon.
No comments:
Post a Comment