Time Out Abu Dhabi is on the hunt for the city’s finest young culinary talent as it announces the return of its Young Chef of the Year event.
Hotels and restaurants from across the city are being urged to put chefs under 30 forward to compete in the contest.
The Young Chef of the Year event, supported by the Emirates Culinary Guild, will take place at The Westin Abu Dhabi Golf Resort and Spa on June 11 2013 when four finalists from across Abu Dhabi will each cook a four-course meal for an expert panel of judges and a collection of Time Out readers.
Each course will be scored against set criteria before the winner is announced on the night. The judging panel will include chief judge Uwe Micheel, president of the Emirates Culinary Guild and director of kitchens at Radisson Hotel Dubai Deira Creek; Scott Price, executive chef at table 9; David Contreras, executive chef at The Westin Abu Dhabi Golf Resort and Spa and Andrew Sherwood, editor of Time Out Abu Dhabi.
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“Last year’s event was a huge success and we’re excited to be back promoting the city’s young culinary talent,” says Time Out Abu Dhabi editor Andrew Sherwood.
“With continued high-profile openings and competition for table covers increasing, we see this as an event that will only get bigger and better.”
Invitation letters will be sent to the city’s hotels and restaurants to invite applications from professional chefs in the Abu Dhabi Emirate throughout April. The successful candidates will then be asked to create a four-course menu and submit this along with images and the recipe to the judging panel. These menus will be reviewed by the panel to determine the final four chefs, who will be announced on May 9 2013.
“This event is competitive, but it also pulls the industry together as we dig deep into the kitchens to find a star,” says Emirates Culinary Guild president Uwe Micheel.
“We’re proud to endorse the event once again, and we will continue to support and promote the unsung, young talent through events of this nature.”
Last year’s winner, Mohammad Raees, junior sous chef at the St. Regis Saadiyat Island Resort commented on his winner’s trophy, “It’s in my room with me... It is really a great feeling to see it and this encourages me to always work towards achieving more. I want to be a good chef.”
For chef applications please contact reem.rahman@itp.com
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