NCOTY and YNCOTY finalists gain invaluable insight at mentor day

Hosted by Waitrose & Partners at the Food Innovation Studio at its Head Office in Bracknell, the day brought finalists, judges, sponsors and previous winners together. The purpose of the day was to provide a unique opportunity to gain insight and build valuable industry connections ahead of the finals at Le Cordon Bleu London.

Learning from the best

The day began with a welcome from competition director, David Mulcahy and Waitrose senior development chef, Will Torrent, before finalists were treated to an inspiring pastry masterclass from renowned pastry chef, Cherish Finden. Sharing her approach to pastry, Cherish encouraged the chefs to make sure they are always learning when it comes to the pastry side of their competition menus and gave them ideas to develop their skills. The chefs were fascinated by this session, all keen to ask questions and learn from Cherish as much as possible before they create their desserts in the final. Some of the chefs even had a practise whilst Cherish was watching, grabbing the opportunity to develop their skills on the spot.

One of the highlights of the day was the opportunity for the chefs to step inside the minds of the judges. National Chef of the Year finalists joined competition chair, Mark Birchall, while Young National Chef of the Year competitors spent time with Tom Shepherd. Both chefs demonstrated their own dishes while providing plenty of insight into what judges look for when assessing dishes with practical advice to help competitors refine their final menus.

Time with the competition sponsors

Throughout the day, finalists spent time with the sponsors whose continued support helps make both competitions possible. Through a series of small-group sessions, the chefs explored products, ingredients and techniques, while learning more about the brands supporting the competitions. National Chef of the Year competitors met teams from Essential Cuisine, Angus Pure, Valrhona, St Ewe, Allan Reeder, Hallgarten & Novum Wines and Bragard while Young National Chef of the Year finalists spent time with Bonemasters Global, IMS of Smithfield, Sodiaal, Lee Kum Kee, Les Vergers Boiron, Allan Reeder, Churchill, Chef Works and HIT Training.

Both groups also received dedicated sessions exploring how their dishes would be presented in the final with support from the Churchill team. They also learnt more about Evolve who helped ensure the day ran smoothly with a team of staff.

Masterclasses and inspiration

Dedicated masterclasses provided further inspiration for the chefs to take away. Young National Chef of the Year finalists joined an immersive session delivered by Bonemasters Global and IMS of Smithfield, following the journey of Blackstone Beef from farm to plate and exploring provenance, responsible farming and making the most of every cut of meat.

National Chef of the Year finalists took part in a dedicated masterclass from Essential Cuisine and Angus Pure which focused on ingredients and techniques that could help elevate the competition dishes.

Building connections before the final

The mentor day concluded with a thought-provoking session from reigning National Chef of the Year winner Danny Young and Dishpatch, who shared how taking this title can create opportunities for chefs well beyond their day jobs. Finalists heard first-hand how Danny’s winning prize with Dishpatch led to the creation of a meal kit that quickly became a sell-out success.

David Mulcahy, competition director for National Chef of the Year and Young National Chef of the Year, said: “The mentor day is one of the most important parts of the competitions because it brings everyone together before the cook-off. Not only does it give finalists access to some of the best chefs, judges and suppliers in the industry, but it also helps them build relationships with their fellow competitors. Many of these chefs will go on to support each other throughout their careers, so creating those connections and strengthening their professional networks is just as valuable as the technical insight they gain during the day. Thank you to everyone at Waitrose & Partners for helping us to create such a valuable experience and to all our sponsors who not only make sure this competition happens but also hosted some truly inspiring masterclasses to help the chefs learn.”

Will Torrent, senior development chef added “It’s a real privilege for the team and me at Waitrose to host the National Chef of the Year Mentor Day at the Food Innovation Studio. Exceptional food always starts with exceptional people, and bringing these brilliant finalists together with our passionate Partners is a true highlight for us. As the Home of Food Lovers, we share the exact same values of craftsmanship, curiosity, and quality and we’re proud to support the next generation of culinary talent as they bridge the gap between professional kitchens and family tables across Britain.”

As the chefs left for the day with their goody bags and plenty of new ideas, they had a clearer understanding of what it takes to succeed in the finals and a stronger network of industry contacts to support them on the journey ahead. With just days to go until they step into the kitchens at Le Cordon Bleu London, the mentor day provided the perfect combination of inspiration and practical advice.