Grampian Chef of the Year 2009
Competition Serves up a Treat
Talented chefs from across the region converged at Aberdeen College on Monday 25th of May to take part in Grampian Chef of the Year 2009.
The 32 finalists competed in four categories, Grampian Chef of the Year, Grampian Contract Chef of the Year, Grampian Young Chef of the Year and Grampian Seafood Chef of the Year.
All the competitors were required to use local produce, in season, to produce a 3 course meal which was judged on a number factors including working methods, skill, hygiene and balance of flavours.
The awards ceremony was held at the Mercure Ardoe House Hotel, Aberdeen, where around 250 guests gathered to see Ryan Paterson of the Cock and Bull, presented with the title of Grampian Chef of the Year 2009.
His winning menu consisted of Pan-fried North Sea mackerel, marinated beetroot, horseradish cream and nettle velouté Duo of Newburgh-reared pork; roast fillet wrapped in dry cure bacon & braised cheek, Pan Haggerty, spring cabbage and Granny Smith purée Set free range egg custard, green ginger wine and sweet Cicely poached rhubarb with porridge crisps
Other winners were Yoram Odentz who was named Contract Chef of the Year, Orry Shand, Young Chef of the Year, and Rosemary Armitage, Seafood Chef of the Year.
Karen Black from Hospitality Training, the event organiser said “ we created Grampian Chef of the Year in 1994 to encourage and recognise chefs. With the the continued support of our sponsors, we have been able to use the competition as a platform to promote our local chefs, their skills, and commitment to using the best local produce”.
Stewart Spence, owner of the Marcliffe Hotel and Spa, and Chairman of Hospitality Training said “The use of quality ingredients, cooked and presented to a very high standard in our local hotels and restaurants is vital to the customers experience of culinary arts in our region”,
The Grampian Food Forum is a key supporter of Grampian Chef of the Year, and it comprises of senior members of the Food and Drink industry in the North East. Elizabeth Mathie Grampian Food Forum Co-ordinator, said “The Forum is delighted to support Grampian Chef of the Year because, as well as showing their excellent skills, the chefs are asked to focus on using local and seasonal produce in their competition menus. There have been some outstanding dishes produced, and I know that the judges found it very hard to come to a decision”
The judging panel was provided by the Federation of Chefs Scotland, well known throughout the industry. The judges were; Joe Queen, President of the Federation of Chefs Scotland; George McIvor, The Full Range Ltd, Ian MacDonald, St Andrews Links, Stephen McLaughlin, Andrew Fairlie at Gleneagles, and Alan Gibb, The Gleneagles Hotel.
George McIvor, Chairman of the judging panel presented the awards he said “each year the calibre of the finalists who compete becomes more impressive, but that it was essential that there was a strong focus on the development of young chefs, to ensure Grampian retained it’s global reputation as a food destination”.
In addition to the title Ryan Paterson also receives a cash prize, dinner and accommodation at the Darroch Learg Hotel, Ballater, and the opportunity to take part in The Taste of Grampian Event on Saturday the 6th of June 2009.
Winners
Grampian Chef of the Year –
1st – Ryan Paterson, The Cock and Bull Restaurant, Balmedie
2nd - Mark Pollock, Malmaison, Aberdeen
3rd - Paula McEwen, Clubhouse Restaurant, Aberdeen.
Grampian Contract Chef of the Year –
1st – Yoram Ordentz, Sodexho
2nd - Bruce Lawrence, Compass Group
3rd - Dougie Mitchell, Sodexo Remote
Grampian Young Chef of the Year –
1st – Orry Shand, Eat on the Green, Udny Green
2nd - Alan Robertson, Glenfiddich Distillery, Dufftown
3rd - Alexandria Hay, Milton Restaurant, Crathes.
Grampian Seafood Chef of the Year –
1st - Rosemary Armitage, The Albyn Bar and Restaurant, Aberdeen
Runner-up - Andrew Clark, Jaffs Bar and Restaurant, Dunecht
Sponsors
Grampian Food Forum, G.McWilliam Catering Butchers, Wild Tastes,
UniLever Food Solutions, Mercure Ardoe House, Sodexo, The Press and
Journal, Marcliffe Hotel and Spa, Cock and Bull, The Ice Cream Cabin,
Aberdeen College, Braehead Foods, Mackies of Scotland,
The Lairhillock Inn, The Full Range Ltd
