A talented and ambitious local chef has reached the semi-finals of the National Chef of the Year competition after creating a stunning three course menu which impressed Michelin-starred chef, Kenny Atkinson, who leads the judging panel. Kacper Walor, Development Chef at Bubble Food is one of 40 chefs still in the running to take the most sought-after title in the British culinary scene.
This year marks the 50th anniversary of the competition and the judges are looking for the next person to follow in the footsteps of recent champions Thomas Swaby, Nick Smith and Steve Groves. National Chef of the Year was first run in 1972 and winners in the last fifty years have also included Gordon Ramsay, Simon Hulstone and Alyn Williams.
Carrot tartare - (VG)
Now in a bid to take one of the top ten spots, Kacper must create a short video, to present an amuse bouche style signature dish that reflects his own favourite style of cooking or cuisine. The videos should explain what the dish is, why it is important to the chef and how it links to the theme.
Chefs will also answer some questions posed by chair of judges, Kenny Atkinson who wants to know more about their original entry and what winning would mean to them. Once all the entries have been received a new panel of judges will whittle them down to ten finalists to compete in the cook-off at Le Cordon Bleu in September.
Smoked potato, beef tartare blini
Kacper said: “The competition is a great opportunity to showcase your skills, your determination and your personality through the plates you create. I love the excitement of the challenge – it makes you want to excel even more and prove to yourself and the judges what you are capable of. It is also a great way to meet chefs, exchange ideas and learn from one another.”
The winner will not only receive the most sought-after chef title in the UK, but they will take home a host of impressive prizes including culinary experiences, equipment and trips of a lifetime.