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Local Care Provider Launches Search For Chef of the Year 2014

Chef of the Year 2013 shortlisted chefs

9:36am 22nd January 2014

Chefs at Care South care homes in Weymouth and Dorchester are busy honing their favourite teatime recipes, in preparation for the company’s Chef of the Year competition that launched last week.

The annual competition celebrates the hard work and creativity of Care South’s in-house chefs and rewards talent and skill in the preparation of meals for residents.

This year, chefs have been asked to design an afternoon tea menu, which will be served as part of a series of 1950s-style tea-themed activities that are planned for residents in the spring. The menus must show imagination and a flair for flavour, whilst keeping within budget.  

Chefs attended a workshop at Athelhampton House in Dorchester last week to give them a few tips for the competition ahead. Sessions focused on subtly incorporating stronger flavours when catering for elderly residents and reinforcing the role of activities in making mealtimes a sociable, pleasurable part of residents’ days.

Up to six chefs will be shortlisted for the Chef of the Year award and will be invited to attend a ‘cook-off’ at Unilever’s development kitchens in Leatherhead, Surrey. The award will be presented to the winning chef at Care South’s Stars Awards ceremony in June, where individuals from across Care South’s residential and home care staff will be recognised for their outstanding contribution to care. 

Director of Care Services at Care South, Richard Hawes, said: “We’re delighted to have launched the Chef of the Year Competition for 2014. At Care South, we’re incredibly proud of the commitment and creativity of our talented in-house chefs who work so hard to prepare meals that residents will enjoy. Our chefs go out of their way to incorporate residents’ favourite dishes into their menus and to meet individual requests. The Chef of the Year competition is a great way to recognise their dedication and skill and we’re really looking forward to seeing what the chefs come up with.”

 

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