Spotlight on Apprentice Chef of the Year
Our Compass Apprentice Chef of the Year competition is taking place at Xcelerate with Edgbaston on 26th September. This is the final round of the competition, which sees chefs from across our business compete for the coveted title. To celebrate our fantastic apprentices who have made it to the final we caught up with them to hear more about what the experience means, what they’ve learnt so far and how the feel about the upcoming final.
Restaurant Associates
Chloe Mathews
I feel really honoured to be selected for the final - all the apprentices created incredible dishes and I am very excited to cook alongside them again.
During the heats I learned that you need to remain calm and organised under pressure, and to not be afraid to add your own twist on a dish as that is what makes every chef unique.
I am really excited and looking forward to learning new skills and demonstrating everything I have learnt to the judges.
ESS
Mo Elhrabi
To be selected for the Apprentice Chef of the Year competition, means a lot to me, as it is really a big opportunity to show the skills that I have developed from my studying and training. I was happy with how I demonstrated my knowledge and skills with food.
Learning how to work under pressure, keeping our stations clean and tidy and also understanding the time management. Being a team player was important as well as having this amazing experience and having great fun.
For me to keep calm under pressure, I'm always try to remember that this competition is about the experience, enjoying and learning new skills - not about winning or losing.
I am really looking forward to the final although a little nervous. I am excited to showcase my skills.
Roselle Wu
Being selected feels incredibly exciting and validates all my hard work. I was a landscape architect before changing my career to become a chef, because I find genuine joy in cooking. Being selected confirms that I chose the right path to utilise my ability. It means that my efforts, creativity, and talent have been recognised.
The biggest learning from the heats was don't be afraid to ask questions. During Chef Mark Belford's demo on chicken chasseur, I asked quite a few questions because I needed to understand the deliverables and quality standards in detail to deliver and score well in the competition. Since English is not my first language, I always want to ensure I understand everything thoroughly.
I feel nervous about the final as I am aiming for the top three. Even though I won the semi-final, I am focusing on improving the areas where I didn't do well. I will try my best. Despite having only one year of experience, I am confident that with the help of my Lead chefs, I should achieve good results.
Preparation is key. Before the competition, I practiced the dish at least three times a day for two weeks. My head chef also sent me to different kitchens to train my adaptability in various environments. Adequate preparation gives me confidence and builds my resilience during the competition. I was calm because I was already familiar with the dish.
Levy UK + Ireland and Compass Cymru
Marissa Jones
Getting through meant a lot to me as it was my first competition that I had done, and it was an amazing experience. To have only just turned 17 and go into a competition with people much older and with more experience was tough, but to get through was the best news ever.
The things I have learnt from this competition are managing my time properly and if it doesn’t go the way you want it to, there’s always a way to change it and fix it.
Levy UK & Ireland
Harvey Syrett
It is a real honour to be selected and I am very, very proud of myself to have made the final.
My biggest learning from the heats has been about time management. It is so important to get that right. Keeping your workspace clean and tidy ensures you can focus on each task and ensuring you remain calm, as you are managing lots of moving parts to get the dishes out on time.
Throughout the competition, I asked lots of questions to ensure I knew what was required and then to remain calm took deep breaths and focussed.
The final excites me, but I am a little nervous. I am really looking forward to seeing my final dishes on the plate.
Jeavan Irish
Being selected for the Apprentice Chef of the Year final means a great deal to me. It is a massive achievement, and I am proud of the progress I have made already.
The heats have allowed me to manage the pressure of someone watching, step by step as I go through the cooking stages. It was challenging being asked questions on the spot, so I had to do a lot of thinking on my feet. I also don’t think about the pressure.
I am approaching the final with a level head, ensuring I am fully prepared and ready for the challenge.
Connor Thomas
To be selected for the final means a lot to me - showing that the time effort and practice I put in pays off. I can also see how much I have improved since starting my apprenticeship.
The heats taught me how to become better at time management and working under pressure, meaning for the final, I will focus on planning my time correctly to produce my best result.
I do sometimes struggle to keep calm under pressure, but by taking a step back and planning for these situations, as well as competing in competitions, helps me to improve each time.
I’m very excited for the final, especially getting the chance to surround myself with the other brilliant apprentices and developing new workplace relationships. I will absolutely give it my all but also learn from the others there.
Michael Wallbank
To be selected for the finals is a very proud moment. I’m looking forward to competing against all the other great talent within the competition. For me, the biggest learning curve from the heats is how much attention to detail matters in regard to plating and seasoning.
I keep calm under pressure by not overthinking the situation, look around and soak up everything and focus on the task in hand. The final isn’t something I am nervous about, as long as I do my best then there’s no more that can be done on the day and if beaten by another contestant then you do so with dignity.
Chartwells
Steven Wilson
I really didn’t expect to make it through the preliminary round, so to make it all the way to the final feels like an incredible achievement which I am super proud of.
For the final I need to remain calm and just recreate the dishes that I have planned and practiced. I’ve found stepping back and having 10 seconds to breathe before getting back to it to be really helpful in keeping calm. I am really looking forward to it and am very eager to just give it my best shot and enjoy it.
Huda Al Aqel
Being selected pushes me to stay focused and constant improvement it motivates me to work even harder and keep refining my skills.
The heats have taught me how to manage my time, energy and effort. Lots of preparation focusing on the small task help me to keep calm.
Roll on the final – of course there are some nerves and I know the final will be tough with the competition being fierce but I will be the best I can be.
