YOUNG RISOTTO CHEF 2020 IS NOW OPEN FOR BUSINESS!
Our fantastic Young Risotto Chef 2020 competition, now in it’s third year and proudly sponsored by Riso Gallo – The Italian Grain Experts, is open once again for business and we’ve made some exciting changes to our format so even more talented Young Chefs will have the opportunity to take part.
We’re lowering the age band for entries, so YRCOTY 2020 will now be open to Young Chefs between the ages of 18-23. We appreciate there’s a difference in standard between a young Chef just starting at catering college and a sous Chef perhaps in their 2nd year of service – so this will level the playing field a little for our contestants.
We’ve decided to hold 4 regional preliminaries this time, at Braehead Foods for our Scottish and NI contestants, Middlesborough College for the North of England, Loughborough College for the Midlands and Milton Keynes College for the South. Once our competition closes at the end of October we’ll be inviting 8 of the best from each region to compete in front of a ‘local’ judging panel where the top two contestants from each will earn their place in the Grand Final at Westminster Kingsway followed, as usual by the Awards Ceremony and a sparkly dinner to finish.
So – watch this space! We’ll be ready to receive those great recipes from now until October 31st, so tell your friends, your lecturers and your Head Chefs about this fabulous opportunity. Be sure to check our social platforms for updates – and we can’t wait to see what you produce! Good luck everyone.FIND OUT MORE ABOUT THE COMPETITION
Risotto is a classic Italian dish, often using simple ingredients. It is not a difficult dish to cook, however there are some simple but key steps to follow to make it ‘Perfetto’. To help inspire you, our friend Danilo Cortellini, Executive Chef at the Italian Embassy has prepared a video to demonstrate the steps required to make a great risotto…
We think it is important to support and reward the next generation
Each year Riso Gallo, Europe’s premier grain specialists searches for young chefs who can inject personality, passion and creativity into their own vibrant, exciting risotto dish to wow our judges…
The top 8 chefs from our regional heats will be invited to cook-off at the training kitchens of the City of Westminster College in Central London. We want to see how you work in the kitchen, how you plan your time and of course how your risotto tastes.
Why not see if you can become our next UK Young Risotto Chef of the Year – Enter now…
WATCH THE ENTRANTS IN ACTION
Take a look at our video of the 2019 final below to see what it’s like to take part.. exciting, exhilarating, great fun and so much concentration – and you’ll be supported by some outstanding Chefs who are keen to see your passion and your joy in cooking. You can watch the full version on our YouTube channel…
Our winner for 2019
We’re delighted to announce 20 year old Andrew Williams, from Salthouse Bacaro in Liverpool as our Young Risotto Chef of the Year for 2019
Starting his culinary career as a kitchen porter just a few years ago, Andrew works at Bacaro at the weekends creating a mixed menu of fine small Italian plates.
Andrew worked alongside the team at Angela Hartnett’s Murano in London for a 3 day service as part of his prize and his dish was featured on the menu at Gordon Ramsay’s Union Street Cafe for a week.See all the competitors
We are Riso Gallo, Europe’s premier grain specialists. We have been supplying chefs around the world with the finest Italian grains for over six generations. During that time we have seen amazing, culinary genius transform the humble grain into a vibrant and exciting risotto dish…
- Fab day today picking up the decorations and banner for the #YRCOTY regional heats. So looking forward to meeting y… https://twitter.com/i/web/status/1195361273258622981