Students invited to compete in next chef challenge

College lecturers across the UK and Ireland yearning to put their catering department on the culinary map are being urged to enter teams for Country Range’s 2023 Student Chef Challenge

Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been running for more than 25 years, putting full-time hospitality and catering students to the ultimate test.

The 2023 Challenge will test essential core skills and techniques and has been carefully designed in line with the syllabus to assess both classical and modern cooking techniques. This year’s theme is ‘Around the World’ encouraging the teams of three to research and be inspired by various food formats, flavours and cooking techniques from different cultures and cuisines.

“Having taken part in countless culinary competitions throughout my career, I can’t stress how important they are for young chefs looking to make a name for themselves in the hospitality industry,” said Craft Guild of Chefs Lead Judge, Chris Basten.

“They help make you a better planner, leader and all-round cook, while the competition can also really help to boost a chef’s profile. I’m thrilled to be Lead Judge for the Challenge again and am already getting excited thinking about some of the dishes that could be presented. I would urge any college lecturers to enter teams in to the Challenge as I believe it’s one of the best and most rewarding experiences for college catering students.”

In addition to winning the title, the victorious trio will also win a set of special Flint & Flame knives, an overnight stay and meal at a Michelin star restaurant and the opportunity to work with the talented team and learn what Michelin-level cooking is all about.

Emma Holden, Country Range Group Head of Marketing, added: “With our industry facing a severe skills shortage, it’s vital that the Country Range Group continues to support and nurture the next generation of chefs and help the incredible colleges and lecturers working behind the scenes.”

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