The Spanish Young Chef of the Year 2012 competition is open to all students and chefs already working in the catering and restaurant industry, up to and including the age of 25 years. The prize is a trip to Spain, which includes accommodation, travel and several days in the kitchen at a top Spanish restaurant.
Entrants must design a three-course Spanish-inspired menu for four covers, using specified Spanish fruits and other foods in each course, supplying details of ingredients, method, and a colour photograph of each dish.
Each course must feature one ingredient from the following pairs; Strawberries or raspberries; Picota cherries or persimon; and rice or pulses. Entrants are also encouraged to use additional Spanish ingredients.
The competition will be judged by a small panel in two stages, a paper-based first round, followed by a cook-off in London in January 2012 with eight successful finalists.
Foods from Spain launched the first Spanish Young Chef of the Year competition in 2008 to
inspire talented young chefs to explore and experiment with the exciting variety of seasonal Spanish fresh produce and create memorable dishes which reflect the food of Spain.
Last year’s winner, Mandie Kruger, a chef at The Salt Yard in London will take up a training placement at the 3-star Michelin rated restaurant Akelaŕe under renowned chef Pedro Subijana later this year. The two previous winners, David Alun Powell and Selin Kiazim both trained in the kitchen at Feran Adrià’s El Bulli in 2009 and 2010 respectively.