Brakes has issued a final call to teams of young chefs to enter its annual Student Chef Team Challenge before the closing date of Friday 2 November.
This year's theme is "Going Global with World Cuisine", offering entrants the opportunity to celebrate multicultural influences within Britain and embrace the international food that inspires them.
The UK-wide competition provides an opportunity for all full-time hospitality and catering college students to showcase their culinary skills whilst developing "real life" catering skills.
This year's competition is supported by a dedicated website www.brakesstudentchef.co.uk where contestants can enter online.
Other interactive online features include a Twitter page, a Facebook page and a YouTube channel featuring an interview with head judge Christopher Basten, along with interviews and information on last year's winning team from Manchester College.
The winning team will receive a five-day work placement hosted by Christopher Basten, vice-chairman of the Craft of Guild Chefs, a six-piece Global knife set and the coveted winners plaque as well as a commemorative award plate, medals and certificates.
James Armitage, Brakes group marketing director, said: "For young chefs there is no substitute for experience and this competition is specifically designed to deliver that by recreating the exciting, high pressure environment of a typical professional kitchen.
"In addition to serving fantastic, inspired food celebrating the multi-cultural influences within Britain, competitors will need to get to grips with the requirements of sourcing and costing produce effectively, skills that are absolutely vital to any successful chef.
"We are proud to support the Student Chef Team Challenge, it has been running since 1993 and remains as relevant as ever by tapping into the latest culinary trends and providing vital experience and exposure for the next generation of young chefs."
For full details on the Student Chef Team Challenge and how to enter please visit www.brakesstudentchef.co.uk
By Lisa Jenkins
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