New Japanese cooking contest launched for UK Chefs

The search is on to find seven talented British Chefs to be given the chance to travel to Japan and learn the country’s culinary secrets.
 
The competition has been launched by the British Hospitality Association (BHA) and All Nippon Airways (ANA) with the lucky Chefs being handed a seven day trip worth more than £5,000.
 
Winners will make sushi, sashimi and tempura with Japan’s top Chefs, as well as being taken on a tour of the country where they will visit the likes of Tokyo and Toba.
 
One Brit will also have the chance to create a meal for ANA’s business class customers.
 
The competition is set to run until 25th November 2015 and is open to anyone who has two years’ experience of working in either a Sous Chef or Chef de Partie job at a hotel or restaurant. Applicants will then be assessed by a judging panel including Hideki Maeda, Head Chef at Nobu, before the seven winning ‘Samurai Chefs’ are announced in early December.
 
Announcing the prize, Ufi Ibrahim, Chief Executive of the BHA, said: “We’re committed to nurturing and growing the best of British culinary talent.
 
“This competition is part of that commitment and offers a unique chance for up-and-coming Chefs to expand their knowledge and skills in one of the world’s greatest culinary arts.”
 
It is hoped that the competition will help to inspire British Chefs to incorporate more Japanese influences into their menu ideas.
 
Elsewhere, Clare Smyth recently announced that she is set to leave the three Michelin-starred Restaurant Gordon Ramsay after 11 years.
 
Smyth is currently looking for a suitable site in London for her own restaurant and plans to launch the new venture by next autumn.
 
However, she already has the backing of Ramsay, who called her “the most prominent female Chef of our generation”.
 
Before she launches her own eatery, Smyth is expected to stay on at the Gordon Ramsay Group as a Consultant Chef, while Matt Abe will continue in his role as Head Chef at Restaurant Gordon Ramsay.
 
By Owen Mckeon
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