Unlike a traditional chef competition, the Chef Stagiaire Award focuses on the abilities, techniques and attitude of chefs over a 1 week stage [work experience].
Chef Stagiaire team up with 10 of the country’s finest restaurants and most respected chefs in arranging stages for 10 participants. The 10 young chefs will be handpicked by our expert judges from an initial application process.
The chef competition will feature the following rounds:
Paper Submission:
Submission of a menu for two covers, with a written recipe, pictures and method for an Amuse Bouche and a Main Course which this year will be British Lamb.
Semi Final Stages:
10 entrants will be selected by the judging panel to take part in a 1 week stage at a number of Michelin quality restaurants in the UK. These stages will take place during the Spring or Summer usually. These are the seasons your paper submission should focus on as you will be required to prepare and present your menu.
See the 2018 participating restaurants here.
The Final Stage:
Two finalists will then be selected by the Judges along with the Semi Final kitchen Head Chefs to attend a further 1 week stage at
a Final location which for 2018 will be at 2 Michelin Starred/4AA Rosette The Hand and Flowers in Marlow with Tom Kerridge and Head Chef Aaron Mulliss.
The Prize:
The winner of the award will attend a series of incredible international stages, including 4 weeks at 3 Michelin Star Benu in San Francisco with Corey Lee and then a further 2 weeks at the astonishing Six Senses Zil Pasyon luxury resort in the Seychelles.
