Want some professional insight into your current ability? Enter a competition and pick up some new skills along the way!
Entering a competition in your field of interest can help you to identify if this is really for you or, if you’ve made up your mind, if this is definitely something you’re going to make a career out of. Entering a cookery competition might offer the challenge you need for many reasons…
new techniques and sometimes cash prizes. You may even pick up an award that could lead to an even greater life-changing experience.
Judges should be very fair
ABOVE: Julie Stock picks up her prize at the the Teflon™ DSA competition 2018-19
Pitting yourself against others while the clock is ticking, with a bunch of professionals looking over your shoulder, might sound a bit daunting to those who have never tried it. And yes, it’s bound to be a bit nerve-racking, but the experience of competing against likeminded individuals can offer a number of rewards – certainly a good insight into the industry, great experience,
A big thanks to Sponsors & Partners:
and offer you the opportunity to watch cookery demonstrations, set achievable skill tests with a one-to-one session to help you understand where you might improve and coach you through your next steps as a professional cook. The Teflon™ Diamond Standards Awards competition was set up a number of years ago to provide just that. It’s motto has always been ‘Recognising a passion for excellence’ and, true to this claim, it has recruited a number of industry-recognised judges that have the same values and are committed to the future of the catering industry for years to come. These judges have been carefully selected, along with the ultimate prize of a three year Specialised Chefs Scholarship at the Bournemouth and Poole college, supported by the Royal Academy of Culinary Arts which displays this commitment. The B&P College has a global
reputation of the ‘Specialised Chefs scholarship’. This is
You may even pick up an award that could lead to an even greater life-changing experience...
headed up by Paul Dayman and is the first of the Royal Academy of the Culinary Arts appren- ticeship courses in the UK. This course leads to the opportunity to work at The Ritz, Claridge’s and The Langham in London and more. The chefs that are judging this event, including James Golding, Chef Director of The Pig Group, and Simon Boyle, Founder of the charity Beyond Food and Brigade, are recipients of
many esteemed awards. They assist head judge,
Lesley Waters. Both James and Simon
are former students of the Bournemouth & Poole Spec Chef course and support the competition in the belief that they are offering the opportu- nity for up-and-coming chefs to follow in their footsteps. Lesley herself, now running the highly successful Lesley Waters Cookery School, embarked upon her career entering competitions. Signing up to these inspired her to host the highly successful Ready Steady Cook series on the BBC. Why not give it a go? You never know where it might take you!
“
Paul Dayman - Chef Lecturer, Bournemouth & Poole College.
I always see creativity, new ideas, originality, some of which I would
never have seen or thought possible – it’s a well run competition that puts chefs of the future at ease so they can compete but enjoy the experience of the day. I entered Salon Culinare whilst on the Specialised Chef Course, having been put forward by my course tutor. Whilst I was happy with my entry and put many hours into preparation, my crockery did not match. The following year I won gold medals but the lesson was learnt and now I ensure that everyone receives the proper feedback so they can build upon
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