Jean-Christophe Novelli is announced as a finals judge

Jean-Christophe Novelli is announced as a finals judge for The UK Young Seafood Chef of the Year Competition 2014

The Grimsby Institute is thrilled to announce that TV chef; Jean Christophe Novelli will be judging the final of the UK Young Seafood Chef of the Year Competition on the 13th June 2014.

Jean-Christophe Novelli is a 5 out of 5 AA rosette and Michelin Star award-winning chef; he has appeared on a number of prime time TV shows including Hell’s Kitchen and has been dubbed “the nations favorite French Chef.”

The competition, which is in its 15th year, was founded in 1996 by the Grimsby Institute’s Hospitality Department who recognised that on the national competition circuit there was no existing seafood competitions, aimed at colleges to showcase the skills of their students.

Local and national companies such as Young’s and Seafish initially stepped in to support the competition and since then it has gone from strength-to-strength, each year increasing in entries and gaining more and more support from industry.

Paul Robinson, Hospitality Curriculum Leader and organiser of the competition said: “To have Jean-Christophe Novelli come to the Grimsby Institute and be part of our long running competition is going to give the competition a real edge as he is one of the best chefs to work with in the UK.His passion for the trade is phenomenal and he will be such an inspiration to the young chefs competing in the final.”

The competition is open to full-time and college-based modern Apprenticeship chefs and is supported and sponsored by some of the best Chefs in the UK today who recognize and promote the use of sustainable seafood which include Tom Aitken, Franck Pontais, Valentina Harris, Atul Kochhar and most recently Jean Christophe Novelli.

Colleges can enter as many teams as they wish but each team must consist of two student chefs, their challenge is to prepare, cook and present a three course menu for six covers, one of which will be presented to the judging panel for tasting, while four will be served to invited to VIP guests.

The teams have to use the following species to create their menu:
Starter-Salmon fillets and/or Coley fillets
Intermediate-Whole Plaice and or Whole Herring
Main Course-Whole Turbot and/or Whole Sea bass
Regional heats will take place across the UK in March, April and May 2014 where two teams will be chosen from each heat with the remaining teams going head-to-head at the Grand Final in June 2014.
This years winning team will win:
Thermomix TM31
£1000 Russums Voucher for their College
£500 per team member
Cookbook
Competition Trophy
Seafood Competition Medal and certificate

2nd Prize
£400 Russums Voucher for the College
£200 per team member
Cookbook?
Seafood Competition Medal and certificate

3rd Prize
£300 Russums voucher for the College
£150 per team member
Cookbook?
Seafood Competition Medal and certificate

4th Prize
£200 Russums voucher for the College
£100 per team member
Cookbook?
Seafood Competition Medal and certificate

All entries are to be submitted to Paul Robinson at the Grimsby Institute by Friday 7th March 2014.
For further information on the heats, rules and entry forms visit www.ukseafood.co.uk