BCF announces Young Chef of the Year 2008
The British Culinary Federation has announced its Young Chef of the Year for 2008 as Michael Dipple from The Forest Hotel, Solihull.
After a paper judging round, Dipple went through to beat off competition from 15 other young chefs in a live cook-off at University College Birmingham, which saw them produce a three-curse meal for two, including a starter of sea bass, a main using any cut of British beef, and a dessert consisting of apples.
A panel of experienced chefs, including L’Autre Pied’s Marcus Eaves, judged the contestants on their professional techniques, culinary skills, hygiene practices, timing, quality and balance of textures and flavours, as well as the presentation of the finished dishes.
Dipple was announced the winner of the competition and receiver of the David Bache trophy, a cheque and an industry stage to Luxembourg for his menu of Line Caught Sea Bass Fennel Barigoule, Colchester Oysters Basil Oil & Chorizo Foam; Poached Fillet of Scottish Beef, Anna Potato, Glazed Sweet Breads Ceps & Jerusalem Artichokes; and Bramley Crumble, Braeburn Charlotte & Calvados & Panna Cotta.
Second and third places went to Chris Johns from Simpson’s Restaurant, Edgebaston, and Matthew Leivers from Limes Restaurant, Derby respectively.
