Age limit rule is an old injustice

Mature trainees don't get a fair chance in competitions, says James Grimes.

As the new season of culinary competitions starts to take shape, I feel that a collective appeal should now be made to organisers of such events.

I believe that the rulebook as it stands is outdated and biased towards beginners and the inexperienced. Granted, you could say that the same applies throughout all forms of competition, not only the culinary type, but I'm not interested in other passions, only my own.

A significant bone of contention is the rule that states that competitors over the age of 23 must be classed as seniors. A senior class is one that should be regarded as a collective grouping of experienced competitors who are of a specific standard.

The standards that have to be met at this level will make a mature competitor quiver before a session - and they make mincemeat out of the inexperienced.

Just because a trainee has decided to enter the catering profession at a more mature age does not mean they are mature in culinary training terms.

Why should our commis chefs over the age of 23 be subjected to the same pressure that a seasoned competitor has to bear when their training is infinitely less advanced?

The psychological pressure because of the experience disadvantage is tremendous, let alone the mental torture of being subjected to working under pressure and under the scrutiny of a group of judges.

And if that's not enough, the bigger competitions will have TV cameras and a few hundred spectators for good measure.

I have no problems with the junior level high achievers who want to take on the big boys and beat them at their own game. Let them have their fun!

I want to be able to say to a mature commis chef in my kitchen or training class that they too can take part in the adrenalin-packed experience that is live competition, that they are going to have an equal chance of claiming a prize, and that their experience will not be hampered just because an ancient ruling states that they are too old for the correct classification.

We all know that there are tricks of the trade that the consistent winners apply to their entries. Their masterpieces are almost too perfect, and the techniques used are kept among an inner circle of celebrated individuals from each country.

Our chefs would jump at the chance to learn a few well-kept secrets from the best in the business. We need one highly organised, active culinary umbrella organisation to empower, educate and evolve every person from the grass roots of our profession.

Who knows, maybe in a relatively short while we may see our chefs competing equally, and not simply being the steps that the great and the good walk across in order to add yet another medal to their collections.

James Grimes is executive head chef at Clancys of Cork and director of Premier Event Catering, Ireland