Region’schefsto cook up a storm

Mar 5 2008 by Sue Scott, Evening Gazette

A REGION-wide competition has been launched to find the next Gordon Ramsey - someone with a certain ‘je ne sais quoi’ who can stand the heat of the Hell’s Kitchen.

The Chef Factor is just one of a range of competitions, displays and demonstrations being organised by the North East Culinary and Trade Association over two days in May – the biggest ever event of its kind, which is open to the profession and public.

Chefs selected to take part in the Chef Factor will compete during a Masterchef-type contest to judge not just their skills, but their passion.

Tom Cummings, chairman of NECTA, said: “The Chef Factor is not just about ability. It’s about personality and passion and that is at the heart at what we hope will be our most successful regional food event.

“The culinary profession is about people and it’s about having pride in our regional products and personnel. We have some of the best chefs and restaurants in the country and those people care deeply about the North-east and its food image.

“This event will give us the chance to show off their excellent skills and give people a flavour of everything that is good about North-east food.”

The event is aimed at attracting “foodies” – amateur and professional - and raising the standards and profile of the food and drink industry and at encouraging those in the business to take pride in their profession.

The best chefs in the region will gather at the Gosforth Park Hotel in Newcastle, on May 21 and 22 to compete. They will also act as role models and judges for a host of contests to put regional food, restaurants and chefs on the culinary map.

This year’s competitors will be hoping to emulate David Kennedy’s performance in 2007, when the head chef of the Black Door Restaurant and Brasserie in Newcastle was crowned North East Chef of the Year.

Judges for this year include 2006’s North East Chef of the Year winner, Jamie Walsh, head chef at the Fisherman’s Lodge in Jesmond Dene, Newcastle, and Steve Smith, head chef of the White Room Restaurant at Seaham Hall. The judges are chaired by Douglas Jordan of Jordans Restaurant in Ryton and also include top chefs from around the UK from the Craft Guild of Chefs and The Lanesbrough Hotel in London.

Also on the menu will be the North East Chef of the Year, the semi final of the Knorr National Chef of the Year and the North East Hospital Chef of the Year.

Young talent will have a chance to shine with the 30th annual regional inter-college competition and the Future Chef of the Year contest. Trainees will be placed in local restaurants for two weeks before competing at a public final at the May event.

Mr Cummings said: “It’s vital to see young talent nurtured and celebrated. We have some excellent young chefs at colleges all over the region and we’d like the 30th annual college competition to be a bumper year.”

People wanting to watch the contest can turn up between 9am and 5pm each day. The programme and details of all the competitions, and how to enter, can be found on the NECTA website at www.nectachef.org