Eight Aramark Chefs are competing for the honour of being crowned Aramark UK’s Chef of the Year 2018. The talented chefs have been shortlisted to compete at national Aramark UK Chef of the Year competition which will take place on Thursday 15th February at the UNILEVER development kitchens in Leatherhead, Surrey.
Aramark is one of the UK’s premier food companies working in business and industry, defence, public sector, offshore, health and education. The company’s mission is dedicated to nourishing and enhancing people’s lives and this is reflected in its innovative food concepts, locally sourced nutritious ingredients, impressive quality service and dining experiences made to remember.
Eight of Aramark finest chefs will compete aiming to win their chance to represent the UK at the European Chef’s Cup. The winner will be Aramark’s culinary ambassador for the year and will represent the UK at the European Chef’s Cup in Barcelona in April.
The Chefs will have their work judged by some of the country’s best known culinary masters including Paul Gayler MBE, Andrew Bennett MBE and Martyn Nail, Executive Chef, Claridges London as well as award-winning chef and Culinary Director of Aramark Ireland Derek Reilly and Lee Martin, Aramark’s Culinary Director Lifeworks.
The eight competing Chefs will be aiming to impress by producing cuisine worthy of being served in Michelin standard restaurants. This is a challenging and tough live competition. Using only a limited number of ingredients, each chef will be required to prepare, cook and present a main course and dessert within two hours.
Speaking ahead of the competition Lawrence Shirazian, Managing Director Aramark Food Services UK said “The Chef’s Cup is one of the most exciting food events of the year. It’s a fast-paced, live competition where the best of the best go head-to-head. The level of commitment, skill, practice and nerve necessary to perform well at these live competitions is incredible. Competitions like this play a vital role in culinary arts as they continually raise the standards of culinary excellence. There is no better way for a chef to hone their craft than by putting their skills and knowledge to the test in a competitive format. Congratulations to each chef for getting this far in what is a very tough competition.”