Chef competitions: Can you rise to the challenge?

Modesty is not an attribute normally associated with publicans, but too many pub kitchens are keeping the talent that lurks within a secret.

That's the view of the Craft Guild of Chefs, which believes that the pub trade needs to do more to showcase its skills - both to help develop the pool of talent in the industry, and to enthuse potential customers.

Honours such as the Chef of the Year title at The Publican Food & Drink Awards​, as well as the Craft Guild's own annual search for the best pub chef allow the pub trade's best to benchmark themselves.

Whether a chef is formally-trained, self taught or having learnt their craft under the watchful eye of a pub food veteran, competitions are an important part of career development.

"Competing gives you a whole new string to your bow," said Craft Guild chairman Nick Vadis. "Not only do you get to showcase your own ideas, be recognised by your peers and build up your CV, you have an excellent way of keeping in touch with what's happening in the marketplace, measuring skills you posses and want to hone, and experiencing diverse food styles and presentations."

The trade also benefits, believes Vadis. "Pubs will find themselves with more motivated, inspired staff with a competitive edge, a lower labour turnover as chefs feel invested in, paving the way for a host of PR opportunities, while all round skills improve, an important factor in an industry where there is still a real skills shortage."

The Craft Guild's Culinary Academy mentor and Westminster Kingsway College lecturer Vince Cottam - himself a competition veteran - says than when competing in live cooking contests, the process should be broken down into its individual parts. "Remember to take your time and ensure each and every element is a work of art. The sum of its parts will then be something extra special

The hardest part is regaining if something goes wrong, whether it's running out of time or struggling to get on with unfamiliar equipment. "It can be a heart pounding experience with immense pressure to get everything right, but a huge thrill all the same. If you make the right impression on the judging panel, even better."

Ultimately, competing can make a huge difference to a chef's perspective back in the pub. "These days, provenance and regionality are the buzzwords and where do we find these in abundance? In the pub sector. Competitions play a part in this, giving you the opportunity to really know and understand your ingredients.

"These days, we all want that new customer at the table to become a regular. They are there for a well cooked meal in an enjoyable atmosphere, so let them leave feeling that they have had a wonderful, value for money experience and wanting to come back for more."

The Craft Guild of Chefs is the largest UK chefs association with 2,000 chef members worldwide in foodservice and hospitality. Levels of membership to The Craft Guild of Chefs vary from students and trainees through to Master Craftsman. Qualifying readers of The Publican ​who wish to join can take advantage of a 15 per cent discount. Contact the membership office on 0800 195 2433.