In just a few days, fifteen teams will battle it out to discover the winner of this year’s ACE cooking competition. Each team must include two chefs, one of which has to be aged 26 or under as we continue our aims of putting young chefs into the spotlight. Before we say those famous three words to kick-start the kick-off, we’ve been chatting to “Team Bartlett Mitchell” to discover how this duo are preparing for the event.
Will Rose
Will is the sous chef at Invesco, an investment company in Henley on Thames. His role is to not only support his head chef, but everyone else in the kitchen and front of house when needed. He helps push the food offering with seasonality and current trends.
How does it feel to represent your company in ACE Ready, Steady, Cook?
It feels like a great chance to able to showcase skills and techniques I have learnt from the company that allows myself and others.
What’s the best way to prepare for a chef competition?
Practice with a random box of ingredients and try and prepare a wonderful plate of food with what you have in front of you.
What do you think about the work ACE does to put the next generation into the spotlight?
It’s hugely important as entering competitions like this builds chefs’ confidence so they can progress. These events help the next generation to come forward and keep young chefs wanting to push themselves and grab every opportunity to progress.
What would winning the competition mean to you?
It would be a great achievement to be able to tell colleagues the hard work and pressure is worth it all. Win or lose, it’s great just being able to represent myself and the company, showing others that I want to keep pushing and am always challenging myself.
Gareth Ruck
Fellow team member, Gareth is executive chef at a large law firm. They have three kitchens that involve a client lounge, staff restaurant and a hospitality dining area. Gareth’s role is heading up the food offering, making sure that his chefs have all they need to succeed. A large area of his work is also liaising with clients, making sure that their offer is tailor-made for the clients and users.
How does it feel to represent your company in ACE Ready, Steady, Cook?
You always feel a great sense of pride when you are representing your company, especially when you work for a group that has so much emphasis on great food. A large amount of nerves are thrown in there as well, knowing that you are not only representing yourself but a lot of people who have been helping and organising behind the scenes.
What’s the best way to prepare for a chef competition?
Practice, practice and practice.
What do you think about the work ACE does to put the next generation into the spotlight?
Its hugely important to be able to promote the next generation, with the recent shortage of chefs we need to be able to show the industry in a positive light that will encourage people to move into the catering industry. The work that ACE does to expose the next generation is very important in doing that.
What would winning the competition mean to you?
It would be a huge honour to be able to win such a prestigious competition. Obviously a lot of hard work has gone into preparing for it so to go home with a win would be amazing
