This week 16 Scottish chefs embark on their journey to the Culinary World Cup seeking to pitch their culinary skills against some of world’s heavy weight culinary nations. These chefs work in our hotels, restaurants and contract-catering companies, with the youngest team members even combining their passion for cooking with school.
The culinary World Cup is held at Expogast exhibition in Luxembourg 20-24 November and teams will be coming from as far afield as Canada and Singapore. The Scottish junior team will be up against 10 other teams of young chefs aged 25 and below, while the senior team competes with 25 other teams from across the globe.
The competition is 2 part: first the teams will cook in specially constructed kitchens serving paying customers a 3 course fine dining menu. The Scottish team menus showcase some of the best Scottish produce. The second part of the competition focuses on showcasing a cold display where the teams will be exhibiting their craft skills and display techniques.
In past years Scotland’s Culinary teams have a great record of success in the global arena with the junior team crowned as World Champions in 2002 and the senior team achieving rankings as high as 5th in the world in 2004.
Former Scottish team members have included, award winning chocolatier William Curley, Craig Sandle from No1 The Balmoral, Bruce Sangster of Sangster’s in Elie who achieved their first Michelin star in 2009, Willie Pike MBE and Willie Deans from Deans @ Lets Eat in Perth.
Kevin MacGillivray President of the Federation of Chefs Scotland says, “Over the last 18 months we have seen an amazing collaboration of individuals and companies who are supporting Scotland’s Culinary Teams in their World Cup aspirations. Our thanks go to the team managers and to the members of the team who have worked incredibly hard to get competition ready. Our gratitude also goes to the sponsors and employers who have show great generosity both financially and by giving people the time off to practice and compete with the teams. The teams show us that there is great commitment and culinary talent in Scotland both now and in the future. “
For More Press Information or interviews contact:
Marie-Clare James, Federation of Chefs Scotland
T: 07968 499990 E: email@example.com
Notes for Editors
The Federation of Chefs Scotland (FCS) manages and finances the Scottish Culinary teams. The FCS was formed in June 1994 in response to the need to have a chefs’ organisation democratically managed by Scottish chefs. The FCS is an organisation run by chefs for chefs and is wholly autonomous with all of the funds that it raises reinvested in the industry in Scotland www.scottishchefs.com
Expogast 2010The Culinary World Cup takes place every 4 years at Expogast in Luxemburg. Over five days, more than 45 national, military, junior and catering teams will be taking part in an extraordinary culinary competition. The international jury is composed of 55 renowned international chefs, who will ensure that the various competitions run smoothly and are judged according to the global criteria set by the World Association of Chefs Societies. http://pro.expogast.com/en