Grant Sous Vide, a leading provider of professional sous vide equipment, are thrilled to announce their sponsorship of the British Culinary Federation Chef of the Year 2016 competition.
The annual competition, which is now in its 15th year, will run from October 2015 to April 2016 and will see an array of talented chef’s battle it out to secure the BCF Chef of the Year crown. The theme of this year’s competition will be best of British.
Chefs interested in entering the competition are asked to firstly complete an application form, detailing their contact information along with details of their three course menu, list of ingredients and a brief method. 16 successful semi finalists will be chosen to cook at a live semi final in front of a panel of judges. These will then be whittled down to just 8 who will be asked to return to prepare a three course menu including one dish cooked using the sous vide method and Grant equipment.
Both semi final and final will be held at University College Birmingham, with entrants judged by highly renowned chefs including Alain Roux, Raymond Blanc and Ashley Palmer-Watts.
The winner will receive the coveted title of BCF Chef of the Year 2016, £2500 and the opportunity to join the national team in the Culinary World Cup in Erfurt, Germany.
Chefs interested in entering the competition can do by completing the initial application form which can be downloaded here and sending it to peter@salonculinaire.co.uk by 22nd January 2016. Successful applicants will then need to available for the semi final on 22nd February 2016 and the live final on the 11th April 2016.
For more information on the competition click here
For our website click here
View testimonials from top chef’s using Grant Sous Vide equipment here
Marcus Wareing, Mark Poynton and Angela Hartnett