Major Series Finalists in the House

With the “new look” Major Series launched earlier on in the year, and in anticipation of the Live cook-off scheduled to take place at the Great Hospitality Show next month, the 2016 competition finalists were given the chance to come down to Major House for a training day.  As Major Series judge from the Craft Guild of Chefs, Wayne Harris, explained the aim of the new mentor day is ‘not only to give the competitors better knowledge and more hands on experience with the range of Major products which are available to them in the Live finals but to show them the standard of competition expected of them.”
 
Following a live demonstration from our very own Development Chefs, Fergus Martin and Brian Eastment, who imparted advice about menu generation and tips on the competition arena, and a tour of Major’s new manufacturing facility Unit 9, the finalists were then given the opportunity to put what they had learned into practice. Set to task, the trainee chefs were presented with a recipe for a Gold standard dish. The kind of dish they ought to be aiming for in the Lives. Working shoulder to shoulder with the Major Development Chefs, the high caliber of the young chefs was noticed, as was their eagerness to learn. “It is always a pleasure to share knowledge with such a captive and keen audience. The kitchen was buzzing. They are a talented group of individuals and I look forward to seeing what they bring to the table on the day” said Martin.
 
Amongst the five competitors in attendance, a familiar face stood out in the form of Abiie Hookins, the winner of the last Series. Now working in the industry full-time, she sang the Major Series' praises for helping her with her career. “Not only is the Major Series a learning curve in terms of the arena of culinary competitions but was an excellent asset to have on my CV. It helped to demonstrate that I am confident in my own ability and have what it takes to work under pressure in a busy kitchen.”  She now works for the 2 Rosette Standard Thurlestone Hotel.
 
Overall feedback from the day was incredibly positive. “Not only have the students found the day insightful, especially the master class where they were given the opportunity to learn from the Development chefs how best to use the products in application, it served as a great platform for the sharing of practice. Faced with students from different colleges, with an array of different skills and methods, it served as an eye-opener into what the industry itself is like,’ were the words from Mark Provan, Chef Lecturer at South Devon College.
 
“At South Devon, the Major Series is always a big deal for our students. We usually have approximately 120 entrants on the day. It provides them with a great way to familiarize themselves with the competition arena, push themselves but arguably just as importantly, gives potential future employers the possibility to see what our students are capable of,” concluded Provan.
 
Here’s to a GREAT Hospitality Show and some serious #majorecipes in what looks like is going to be an exciting Major Series Final.