With many college tutors and students struggling with heavy workloads in the lead up to Christmas, the Craft Guild of Chef’s Chris Basten has announced that the deadline for the Country Range Student Chef Challenge is to be extended until the 15 December.
A change has also been made to the competition’s criteria with the maximum ingredient budget being increased to £10.00 per cover (£30.00 total ingredient cost for all three covers).
Chris Basten, who is lead judge of the Country Range Student Chef Challenge, explained: “After speaking to various tutors around the UK, the consensus was that an extension to the deadline was needed to give as many colleges as possible the best chance of entering teams. We understand that the workload for both students and tutors has increased so hopefully the extra two weeks will help alleviate some additional stress and help them perfect their applications.”
“As for the ingredient budget, it was set at £15 to make it as realistic to industry standards as possible but after some consideration we believe that it may stifle some creativity, so we have increased the maximum cap to £30. There has already been tremendous interest in the competition, so we hope these changes will help teams improve their applications without causing too much inconvenience.
“The Student Chef Challenge is the pinnacle when it comes to improving and testing key skills and techniques but most importantly in helping students to find work post college. Competition cooking is as close as it gets to working in a fast-paced quality restaurant kitchen. If you have the desire and ambition to be the next Tom Kerridge, Marcus Wareing or Michael O’Hare, the Student Chef Challenge can be an incredible launch pad.”
For full details on the competition visit: www.countryrange.co.uk
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