Top chefs do battle
The first heat was held at Motherwell College, Scotland. Each team of two young chefs prepared and presented a starter course using salmon and/or haddock fillets, an intermediate course using whole seabass and/or mackerel and a main course using cod and/or pollack fillets. The judges for the Scottish heat included Seafish representative, Nikki Hawkins, Ben Bartlett, President of the British BBQ Association and Valentina Harris, a well-known chef.
Ben Bartlett said he was delighted to be judging the competition again. "I am looking for these young apprentice chefs to demonstrate flair, culinary skill and their ability to use seafood from sustainable sources." Nikki Hawkins, Seafish Events Manager, said:"The competition gets tougher each year with new cookery techniques using sustainable seafood being applied to showcase the skills of these talented young chefs."
Multiple prizes are available for the top four teams, with the 1st prize receiving a Thermomix TM31, £1000 Russums voucher for the college, £500 per team member, competition trophy, seafood competition medal, certificate and the team to join the World Seafood Congress Gala Dinner Brigade of Chefs.
