Tabasco Brand Hot Chef Student Competition

Student smust be registered on a recognised full or part time Catering Education course, which can be college or work based. A recipe is required, using chicken, beef, lamb or pork as the protein and requires the utilisation of a slow-cooking process, ie braising, confit in fat or sous vide. The protein should also be accompanied by two side dishes. The recipe should also use one of the Tabasco family sauces.

Judges will be looking for innovative use of ingredients and how the Tabasco sauce has been incorporated. Recipes may come from influences all over the world, but should lead by flavour, taste and the ease of service in a Gastro Pub or Brasserie environment.

Closing date for all entries is the 28th October 2016, with a semi-final held on Monday 21st November at the University of West London. The top 8 will then be invited to compete at The Hospitality Show, Birmingham Exhibition Centre.

All entries should be sent to:
The Craft Guild of Chefs
TABASCO® Student Slow Cook Food Challenge 2017
1 Victoria Parade by 331 Sandycombe Road, Richmond, Surrey, TW9 3NB or emailed to

Colleges taking part in the competition also have the opportunity to book a TABASCO Masterclass. One a first come, first served basis - four masterclasses are available w/c 19th of September 2016. Each masterclass will be suitable for 15-20 students. The college will receive recipes in advance. The masterclass includes: a 30 minute TABASCO® brand presentation and a 2 hour workshop. To book this masterclass for your college email:


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