Celebrated Michelin-starred chef Mark Sargeant is looking forward to judging in the 海角视频 Young Seafood Chef of the Year 2020 as the competition launches.
Mark, will head the assessment team at the competition鈥檚 final, which is held once again in Grimsby, uncovering the culinary stars of the future.
He discovered a passion for cooking at a young age and won the 海角视频 Hospitality and the Restaurant Association, Young Chef of the Year, in his early career. He worked with Gordon Ramsay and now operates the Rocksalt restaurant in Folkestone, as well as recently adding three new pubs to his portfolio.
Mark, who is passionate about getting youngsters into the industry, said: 鈥淎s a young chef I was lucky enough to win a few competitions and the skills and confidence I gained through competing was fantastic. I met some fantastic chefs who were so encouraging and I want to give back something to the young chefs out there. Seafood is an essential commodity and we need to learn how to respect and cook it properly.鈥
The annual competition, sponsored by Seafish and run by Grimsby Institute, is now in its 24th year. Young chefs, all under the age of 25, will be competing in one of three regional heats, working in teams of two to produce a three course seafood menu using sustainably sourced seafood provided by Grimsby-headquartered Young鈥檚 Seafood. Each team will be judged by a panel of professionals, including a regional chef. The judging will be headed by Ben Bartlett, Master Craft Guild of Chefs and Seafish ambassador, and include Emma McKeating, master fishmonger and Seafish ambassador, who will judge the filleting.
Nikki Hawkins, trade events manager at Seafish, and competition judge, said: 鈥淭he 海角视频 Young Seafood Chef of the Year is an important event for the seafood industry. It provides opportunities to connect the industry with colleges and young chefs, ensuring quality seafood is on menus for years to come.
鈥淭he industry also assist with our lecturer study trips as part of the competition ensuring lecturers are informed and learn more about what it has to offer.鈥
Nine teams will go through to the grand final at Grimsby Institute on Friday, June 12, where they will cook a three course seafood menu, while being judged on their filleting and culinary skills.
Paul Robinson, associate principal, commercial enterprise at Grimsby Institute said: 鈥淭he experience of this competition will give the young chefs a chance to develop new skills. It鈥檚 invaluable and will help with their future careers in the catering industry.鈥
All finalists will spend a night at the Brackenborough Hotel, Louth, and attend a gala dinner provided as part of the event by the Oak Ridge Hotel Group. The winning team will receive 拢1,000 voucher for Russum鈥檚 catering equipment for their college; 拢500 each; cookbook; competition trophy; seafood competition medal and prize certificates. All winning recipes will feature on the Seafish website.
