In the second part of these guides I’ll be offering up my suggestions on how to make sure you score highly in the field of ‘Skills’.
1 - The judges don’t see you working - you present a final dish - you have to be able to communicate what happens in your dish. Describe your dish in the written stage when you’re applying, you’ll have your dish and you’ll have you’re ingredients, but when you’re describing it, it’s your chance to paint a picture of the dish. Imagine what you would say if you were standing up in front of the judges in the final three.
2 - Don’t take a lot of flavours and put them on a plate because it will get confused… You’re more likely to be successful in any cooking if you can take two or three ingredients and do them a few different ways and hit every flavour profile of acidity, or salt or sweetness.
3 - Time management - you’re going to be under a lot of pressure if you make it through, make sure you can actually execute the plate you have entered again and again.
4 – Don’t overcomplicate your dish. Remember less can be more when it comes to your dish showcasing your techniques.
5 – “What do I want to eat” and - when I eat a dish - “Do I want to constantly eat more of it”? That’s what you should ask yourself when creating your dish.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.