Former Aylesbury College student Nick Edgar in Chef of Year final
PUBLISHED: 12:37 11 August 2014 | UPDATED: 12:37 11 August 2014
Nick Edgar has made the final of the Craft Guild of Chefs ‘National Chef of the Year’ Competition.
Nick studied his NVQ 2 in Catering at Aylesbury College, then took a three year apprenticeship at Raymond Blanc’s 2 Michelin Star hotel Belmond Le Manoir aux Quat’ Saisons in Oxford, where he is now Head Chef.
Nick, who lives in Chinnor, entered the competition by submitting his three course summer lunch menu consisting of a vegetarian starter, a fish main course and summer berry dessert. He was then selected to cook the menu for a panel of esteemed chefs in London against the other semi-finalist in two hours. He is thrilled to have reached the final and recognises the contribution his training at Aylesbury College made to his career. He has visited current students to talk about his career path and offer advice.
Nick commented: “My time at Aylesbury College helped me learn the skills required to gain an Apprenticeship at Raymond Blanc’s Belmond Le Manoir aux Quat’ Saisons. I learned how to condition myself to the industry, whilst making some great friends and meeting inspirational tutors. I always look back at my time at Aylesbury College as a positive stepping stone to where I am now.”
40 entrants were chosen to attend the Semi-Final of the competition and present to judges, and just eight take part in the final at the Restaurant Show, Earls Court, London, on 7 October. Competitors come from all areas of the hospitality business including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors and many working in the UK or overseas.
David Mulcahy, Craft Guild Vice President and competition organiser, who is looking forward to seeing the finalists in action, said: “By becoming a ’National Chef of the Year’, the winner will enter an exclusive club of gifted British Chefs, many of whom have gone on to enjoy fantastic careers. We’re really looking forward to seeing eight talented chefs compete for their place in culinary history.”