8 lucky finalists from across the UK have made it through to the final of the UK South Asian Chef Competition 2013. The competition will be held at the International Food & Travel Studio (part of the Bradford College family), on October 7th 2013. With an every increasing high standard of entries , it was particularly difficult for the judges to shortlist the final 8 chefs. They are:
Since graduating in Hotel Management at the institute of Hotel Management in Patna India Saurav has worked in many countries including Australia, Dubai, Abu Dhabi, Singapore, Borneo, and Bangkok working with many of the worlds top master Chefs including Pierre Koffman , Eric Chavot and Atul Kochhar Saurav has over twenty years extensive experience working in senior and Executive Chef positions in high profile establishments throughout the world including Taj palace Hotel New Delhi, Benares Michelin Restaurant London.
He is also the a three times winner of the prestigious Hero Chef Competition at the Hyatt Regency Hotel New Delhi as well as a silver medallist in the national Mango Culinary competition New Delhi
Kevin started his career at the Famous Shangri-La 5 Star Hotel Kota- Kinabalau Malaysia at the age of 16 following on from his apprenticeship; he then travelled throughout the world working in key establishments in Thailand, Indonesia and Australia, before travelling to the UK to work at Andrew Nutter’s award winning restaurant in Manchester.
Kevin then decided to work and further develop his academic studies at the Food Academy Flannels, Leeds part of the International Academy Culinary Arts, Leeds City College where currently he holds the position of Head Chef.
Amardeep Singh Anand
Amardeep a graduate holding a BA Hon’s degree in Hospitality Management
He was the Winner 2012 and also the 2009 winner of the Healthy Heart award in the United Kingdom South Asian Chef of the year competition he was also a quarter finalist in the BBC Professional Master Chef competition 2010.Amardeep has twelve years extensive experience working in senior and Executive Chef positions in high profile establishments throughout the UK including his current position at the Taj Indian Restaurant Leicester. Amardeep is back to try and defend his crown as the current UK South Asian Chef 2012
The Executive Chef and Chef Patron of The King and Thai Restaurant at the Forester Arms Broseley, Shropshire. Suree commenced her career in the family business in rural Thailand, from there she progressed her natural skills and gained her formal culinary qualifications whilst at the same time providing an exclusive home events dinning service in mainland Thailand.
Suree moved to the United Kingdom and has held key positions in high quality establishments.
Over the last ten years Suree has achieved major accreditation becoming a member of the Federation of Bangladeshi Caterers UK (FoBC) , published her new book “Cook Thai with Suree Coates as well as achieving the Crown of Thai Curry Chef of the year 2011
Shire Yu has an impressive International culinary repertoire specialising in Far Eastern Cuisines including Japanese.
Shire commenced his career in Hong Kong and has worked in many influential establishments through out her career as a chef in senior positions her specialist areas include Sushi, Japanese Fusion, culinary design and food sculpture. Some of her recent position includes the Novikov Restaurant, Kyashii Japanese and the Zuma Restaurant.
Colin is currently working as a Chef Manager for the Sodexo group having extensive experience working at all levels including “High End” dining with major Hospitality and catering organisations including Avenance and Eurest.
Some of Collins achievements include runner up in the Sodexo National Chef of the year competition, finalist Vegetarian Chef 2012 and Colin was the CIEH National Food Safety Champion 2011
As the Chef Director of the New Delhi 6 fine Dine Restaurant, Little Ashton, Sutton Colfield specialising in exclusive, exquisite dishes from northern India and Bengali.
Mushfiqur’s restaurant was opened in February 2011 and since the opening he become runner up in the United Kingdom South Asian Chef of the year competition 2012.Mushfiqur also achieved finalist in the coveted Culinary chef of the year competition and his new venture The Delhi 6 Restaurant was also a finalist in the new comer category of the British curry Awards January 2012.
Sam has enjoyed a very influential and successful career As a Chef Patron winning numerous awards running his famous Café Rickshaw Restaurant in Wolverhampton.
Sam’s influence on Indian Fine Dining together with his approach to European Traditional Indian fusion cuisine has resulted in the achievement of a wide range of accolade these awards include Best South Asian Restaurant West Midlands, National curry week 2012, Silver medallist UK Curry Capitol 2010, 2011 and 2012 as well as BCCABA Best small business and numerous visiting Radio guest appearances.
The ultimate national winner will receive a first prize of £2,000 with the runner up receiving £1,000 and the third place receiving £750, and two special prizes will be awarded for Innovative and Healthy dishes.
The competitor’s skills will be measured by a panel of influential chef judges representing the Craft Guild of Chefs, the Catering Industry and Education. Chair of Judges Andrew Green, supported by Stephen Gomes and Richard Jones who will have the very challenging responsibility in defining the winners at the finals.
The South Asian Chef competition (SACC), is the vision of Aagrah’s Managing Director Mohammed Aslam MBE, set up 8 years ago, the competition is also hosted and organised by Aagrah. Mr Aslam also spearheads the Aagrah Group of Restaurants, UK’s largest chain of Kashmiri restaurants. The competition is, supported by Kingfisher, LWC, Cobra and Pepsi, Heineken, Apple yard Jaguar and Bradford College. SACC aims to encourage chefs to be creative and adventurous with their own recipes, it is open to all professional chefs able to create South Asian Cuisine from all culinary and cultural backgrounds currently working in restaurants, hotels and for food manufacturers.
The high-profile SACC awards recognise outstanding achievement in all areas of culinary skills. It also helps to raise the profile of the chefs and restaurants participating, and brings highly skilled chefs and the establishments they represent to the attention of UK’s leading businesses attending the awards ceremony. The lucky winners will be awarded their trophies at a glittering Aagrah’s 31st Annual Charity Business Dinner, hosted by TV Personality, Broadcaster and News reader Gyles Brandreth to a distinguished business audience of 400 guests at the magnificent Aagrah Midpoint Suite.