Country Range focuses on local for chef challenge

The next instalment of the prestigious Country Range Student Chef Challenge is now open for registrations

Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been a key part of developing culinary talent for more than 25 years.

Focusing on the essential core skills and techniques that culinary students are taught in college and carefully designed in line with the NVQ syllabus to assess both classical and modern cooking techniques, this year’s challenge is open to teams of three student chefs studying hospitality or catering courses at college.

The theme for this year’s competition is ‘Love local’ and challenges teams to discover and showcase the best of their local area. With the world becoming more connected and global food trends often taking the headlines, it is easy to forget the wonders on our own doorsteps.

Lead Judge Chris Basten from the Craft Guild of Chefs said: “I’m over the moon to be involved again in the next instalment of the Country Range Student Chef Challenge and am looking forward to seeing how the students approach this year’s exciting ‘Love Local’ brief. I can’t stress how important catering competitions are to young chefs looking to make a name for themselves in the industry so would advise any student with aspirations of reaching the top to get involved. It tests them on so many different levels and I believe the CRSCC is one of the best and most rewarding experiences for college catering students.”

Following the paper judging, regional heats will take place in early 2024 before the live Grand Final at the HRC Show at Excel in March.

Chris Basten Country Range Group Country Range Student Chef Challenge Craft Guild of Chefs