Federation of Chefs Scotland Launch The 28th Scottish Culinary Championships at Scothot 2011

EDINBURGH, SCOTLAND, December 17, 2010

ScotHot 2011 and the Federation of Chefs Scotland are launching the 28th Scottish Culinary Championships, inviting hundreds of chefs from all over Scotland to display their skills and be celebrated as masters of their profession.

The chefs will converge on the SECC, Glasgow during ScotHot 2011, which runs from 28 February - 2 March, competing in a wide range of classes and competitions including pasta, duck, lamb and shellfish dishes in the Live Competition Theatre. Individual and team challenges such as Brakes Student Chef Team Challenge, Caterer.com Scottish Chef of the Year and School Chef of the Year. Categories in the Cold Display Area include floral sugar craft, works in chocolate and petit fours.

The challenges see both existing and the emerging talents of the industry compete for the senior (age 24 and over) and junior culinary classes (aged 23 and below). Nurturing young talent is a major focus for ScotHot 2011, which will include the introduction of the Future Talent Restaurant where six colleges will be invited to run every aspect of live restaurants from cooking to front of house, showcasing their skills to the industry.

Within the Scottish Culinary Championships three new competitions will be introduced to recognise the importance of the young chefs in industry and celebrate the stars of the future. Alongside The Future Talent Restaurant will be the Villeroy and Boch Young Scottish Chef of the Year, seeing the stars of tomorrow compete for the ultimate title, and the Modern Apprentice Chef Competition will see the talent of those starting out in the industry.

Over the years, the Scottish Culinary Championships have established themselves amongst the most prestigious, and renowned platforms for chefs to present their skills to peers.

Neil Thomson, Salon Director said: "The Culinary Championships at ScotHot 2011 will illustrate the skill and talent of all those engaged in our great hospitality industry. This celebration of the Scottish hospitality industry would not be possible without the remarkable talent and dedication of the competitors, whose skills make this a world class event."

The winners will be announced throughout the three day show and prize winners are invited to be presented with their awards at the ScotHot Awards Lunch a month after the show.

ScotHot 2011 takes place at the SECC from 28 February - 3 March. Scotland's hospitality trade show will see over 8,000 key decision makers and buyers from the hospitality industry visit 250 exhibitors as well as competitions, seminars and featured areas such as Sustainability Live the On-Trade@ScotHot and the BCFA Interiors and Design Pavilion

For further information and to enter please see: http://www.scothot.co.uk

For further media information and high res images please contact:
Alison Liddy / Laura Campbell
Profile Plus
0131 554 6111
al@profileplus.co.uk; lc@profileplus.co.uk

Notes to Editors:
The Scottish Culinary Championships are organised by the Federation of Chefs, Scotland, Scottish Industrial and Trade Exhibitions and in association with the World Association of Chefs Societies.

Organising Committee
Kevin MacGillivray - President, Federation of Chefs Scotland Culinary Committee
Ian MacDonald - Vice President, Federation of Chefs Scotland Culinary Committee
Joe Queen - Past President, Federation of Chefs Scotland Culinary Committee
Stewart Cameron - Chairman of Judging Panel
George McIvor - Senior Judge
Neil Thomson - Salon Director
Hazel Mulberry - Competition Finance Director
John Spencer - Competition Kitchen Manager
Bill Kendrew - Salon Office manager
Norman Bendex - Marking Adjudicator

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