British Culinary Federation Young Chef of the Year crowned

8th November 2010, 11:48am

Rositsa Nikolova from the House of Commons has been crowned British Culinary Federation Young Chef of the Year 2010.

A total of 14 finalists aged 23 years or under took part in a cook off at University College Birmingham's Molteni kitchens last week (Monday 1st November).  

The competitors' brief was to create a three course meal for two persons, incorporating a starter using gurnard, main course using corn-fed chicken and a sweet to competitor's choice, excluding chocolate. 

The winning menu consisted of pan-fried fillet of gurnard, aubergine risotto, red pepper sauce followed by seared, stuffed corn-fed chicken breast, potato and girolle mushroom terrine, crispy offal bonbon, buttered kale, baby carrots, natural jus. Dessert was roast pear and financier tart, salted caramel ice-cream.

Nikolova said she couldn't believe it when her name was called: "I listened as they announced third and then second place, and thought at that point I had no chance. I was shocked but ecstatic to win such a prestigious award."

In second place was Chris Emery of The Wheatsheaf, Bath, and third was Gurpreet Singh Chana of University College Birmingham.

Judges included Eric Bruce, chef patron, Restaurant Severn in Ironbridge, Shropshire, Jerry Toth, operations director, Sundial Group and Luke Tipping, executive chef, Michelin starred restaurant Simpsons in Birmingham.

As well as receiving The David Bache Trophy, Nikolova was also presented with a cheque for £150, a trip to Luxembourg, a visit to the Electrolux Innovation Centre in Italy, personalised chef's jacket, framed certificate, commemorative plate from Villeroy & Boch and a set of chef's knives from Electrolux.

The winner was announced at a dinner and ceremony attended by 100 industry guests at University College Birmingham.

Related Articles:

• 18 Nov 2009 - Birmingham chef crowned BCF Young Chef of the Year
• 11 Nov 2009 - Young chefs gear up for BCF challenge

Click here to submit a comment!

Have your say!

To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@costsectorcatering.co.uk.