YNCOTY is one of the culinary world’s most illustrious competitions, judged by elite chefs including, Hrishikesh Desai, Alyn Williams, Chantelle Nicholson and Russell Bateman. Competing for the title of Young National Chef of the Year 2020, this year’s finalists have some big names to live up to.
With a few weeks to go, we are counting down the days to the Young National Chef of the Year finals. This year’s event, taking place at The Restaurant Show in October, is set to be one of the most hotly contested yet, with chefs travelling from across the country to put their skills to the test against their peers. YNCOTY is one of the culinary world’s most illustrious competitions, judged by elite chefs including, Hrishikesh Desai, Alyn Williams, Chantelle Nicholson and Russell Bateman.
Competing for the title of Young National Chef of the Year 2020, this year’s finalists have some big names to live up to. Former YNCOTY champions include, Lucas Selby, Ruth Hansom and Mark Sargeant, who have gone on to lead kitchens in London’s top restaurants, as well as representing the UK on the international stage.
We caught up with this year’s top 10 to learn why they entered the competition, and how they are preparing for the finals ahead. 4 of the top 10 were seeded straight into the finals by winning other elite chef competitions hosted across the UK. Matthew Nicholls (Sous Chef at Cheal’s of Henley) won this year’s British Culinary Federation Chef of the Year award, qualifying him for a place in the finals. Leapfrogging from one competition to another presents its own challenges; most prominently coming up with new winning dishes. Each chef has their own approach, creating menus that meet the competition brief whilst reflecting their own cooking style. “I start to look through past dishes and at what is in season at the time of the competition.” Matt explains, taking a step-by-step approach. “I then try 4 or 5 dishes out on my boss, and a few regular customers to get their feedback. I particularly try to create dishes that no other competitors would do whilst focussing on trying to make the main ingredient sing on the plate.”
From there, “practice, feedback, practice” is the most popular mantra, an approach shared by George Harding (Senior Chef de Partie at The Atlantic Hotel). Not only do the dishes have to be perfect in terms of presentation, taste and texture, but they must also be delivered within a strict time limit. “This is why I believe that the YNCOTY competition is really good,” George explains, “Because it’s testing all aspects of being a Chef not just whether you can cook.” Sam Everton (Senior Chef de Partie at Crwst) similarly qualified for the YNCOTY finals, having recently returned from representing the UK at WorldSkills in Kazan, where he was awarded a Medallion for his skills. Aspiring to the likes of Grant Achatz in Chicago, he aims to combine unique techniques and cooking styles to create innovative, modern dishes that will separate him in the field.
The competition is sure to be fierce, and each step reveals new talent, motivating these young chefs to constantly up their game. “Competing in YNCOTY has given me the opportunity to measure myself against other young professionals”, comments Gerclynn Mae Dionio (Demi Chef de Partie, Lucknam Park Hotel & Spa). The chance to directly evaluate your skills at a national level is a rare opportunity for chefs, making it a key attraction of the YNCOTY competition format. Entries for YNCOTY are most often submitted by chefs (or their respective mentors) who are in the early stages of their career and have less exposure to other kitchen environments. YNCOTY therefore provides a platform for these chefs to gain invaluable feedback from world-class chefs. “Every round I have really listened to the judges, and taken all their advice on board” comments Bethan Disley-Jones (Apprentice Pastry Chef, The Art School), who has had to work particularly hard to hone her starter and main course dishes in order to impress the judges.
Entering the YNCOTY competition is not a one-off, winner-takes-all event. It offers an exceptional opportunity for talented chefs to challenge their knowledge and skills, meet some of the UK’s leading producers, and learn from the best. “Within the industry I look up to the guys at the very top, the chefs who have held their accolades for decades,” William Keeble (Demi Chef de Partie at Whatley Manor) says, “It inspires me to think how hard it must be to constantly evolve and stay relevant in an ever-changing industry.” The panel of judges for YNCOTY is composed of the industry’s most respected and discerning chefs, who are able to draw upon a wealth of experience, and most importantly understand the challenges these young chefs face. Each finalist must produce three dishes of the highest standard that show innovation and consistency. Whether their dishes are inspired by childhood memories of cooking with grandparents, or crafted with the guidance of their mentors, it’s set to be an unforgettable day for this year’s finalists.
