UCB chefs in the running for Young Seafood Chef of the Year 2015

Professional Cookery students Timothy Jones and Bozhidar Ivanov are perfecting their cookery skills in preparation for the grand final of Young Seafood Chef of the Year 2015 after winning a regional heat at City College, Norwich. 

In order to get to the grand final, the students had to plan, cook and present a three-course meal for six people using specific types of sea food for each course: salmon or haddock fillets for the starter, whole seabass or mackerel for the intermediate course and cod or pollock fillets for the main. 

They were given three hours to prepare and serve the food to judges and VIP guests. When looking for the winning menus, judges were particularly interested in seeing creativity and imagination through culinary skills and an awareness of seafood sustainability within the catering industry. 

The UCB chefs are one of nine teams from the three regional heats to make it through to the final in June at the Grimsby Institute University Centre in Lincolnshire. 

Glyn Jacklin, chef lecturer at the College of Food at UCB, said: “Tim and Bozhidar performed above and beyond their experience, competing against much higher-levelled students than themselves. 

“They showed no nerves, considering it was their first competition. They are both now going to be practising hard ready for the final and they have a great chance of success.” 

The winners of the grand final will be awarded a trophy, £500 of Russums vouchers, a Thermomix TM31 food processor and an invite to the World Seafood Congress Gala Dinner Brigade of Chefs, where they will present their skills and serve their winning menu to 200 guests.