Knorr aims to make the Young National Chef of the Year competition bigger and better

The Craft Guild of Chefs has teamed up with Knorr to widen the reach of the prestigious Young National Chef of the Year competition.

For the first time both the Welsh Culinary Federation and the Federation of Chefs Scotland have the chance to put forward their most talented regional chef, and Wales has already confirmed Chris Tull, ‘Junior Chef of Wales 2013’ and junior sous chef at the Castle Hotel in Conwy, as its entrant ready to battle it out at the semi-final heats taking place this summer.

Kevin Williams, caretaker president and national secretary of the Welsh Culinary Association commented: “We were delighted to put someone forward for the new semi-final heats for the competition. It’s an amazing opportunity for Chris to demonstrate his creative flair and genius, while competing against the best of the best in this prestigious setting. We’ll be there every step of the way to fly the flag for Wales and support Chris at his semi-final and hopefully the final at the Restaurant Show in October.”

Chris will cook against other seeded entrants at the first ever semi-finals for the competition on either Tuesday 18 June at Sheffield College or Tuesday 2 July at the University of West London before Knorr’s first Chef Knowledge Exchange workshops, in association with the Craft Guild of Chefs.

David Mulcahy, vice president of the Craft Guild of Chefs and organiser of the competition, added: “We’re delighted that Knorr is continuing its support of this prestigious competition. It’s so important that we offer young chefs the opportunity to shine and provide them with a competition platform that competes with some of the best in the world.”

Stefan Horsnell, category marketing director at Unilever Food Solutions, says: “Knorr has injected a huge investment into this year’s competition to really set it apart from any other in the industry. By working closely with the Craft Guild of Chefs, we’re helping to make its aspiration – to position the Young National Chef of the Year competition as the young chef competition to win – a reality. To do this, we need to ensure everyone is fairly represented, which is why we’re extremely proud that these inspiring young chefs have been invited to participate and help raise the bar.”

Knorr and the Craft Guild of Chefs are set to host workshops up and down the country to help chefs enhance their culinary skills hosted by Steve Munkley, vice president of the Craft Guild of Chefs and executive head chef at The Royal Garden. From tricks of the trade to advice on how to strengthen your business, there’s something for everyone.

For more information on Knorr’s involvement in the Young National Chef of the Year competition, visit: www.unileverfoodsolutions.co.uk/yncoty