Country Range launches its 2023 Student Chef Challenge

The 2023 Country Range Student Chef Challenge has been launched.

College lecturers across the UK and Ireland are being urged to enter a team of three full-time hospitality or catering students into the competition, which has been running for more than 25 years.

The Challenge is run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process.

The contest focuses on the essential core skills and techniques that culinary students are taught in college and has been carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques.

The theme for the 2023 event is ‘Around the World’, with the aim of encouraging students to research and be inspired by various food formats, flavours and cooking techniques from different cultures and cuisines.

The winners of the Country Range Student Chef Challenge will be given a set of special Flint & Flame knives, an overnight stay and meal at a Michelin star restaurant, and a stage working with at the same restaurant.  The winning lecturer and the two runner-up teams will also receive Flint & Flame knives.

Lead judge Chris Basten from the Craft Guild of Chefs said: “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. 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.”

Emma Holden, Country Range Group head of marketing, added: “It’s always a special time of the year when we launch the Country Range Student Chef Challenge and these types of student competitions have become even more important, considering the staff and skill shortages we’re seeing across catering.

“The Challenge provides a fantastic platform for students to showcase their skills and talent and is the perfect opportunity for them to improve, test themselves against the best, and experience what life in a fast-paced kitchen is all about. It can also add huge value to their CVs and career prospects as a number of our previous entrants have gone on to work in top catering establishments.

“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.”

The deadline for entries is 30 November. A paper judging stage will take place in December, with regional heats beginning in January, and the final will be held at the Hotel, Restaurant & Catering Show at ExCel, London, on 21 March.