Tate, a chef at Harvey Nichols' second floor restaurant in New Cathedral Street, in Manchester, has won the Manchester heat of the North West Young Chef of the Year 2010 sponsored by Essential Cuisine. Alongside five other 18-25 year old finalists, he was challenged with cooking a winning three course meal for two using local north west produce costing up to £25. With passion, he impressed judges at Manchester College, Openshaw, with hand dived scallops, quince purée and apple salad, Ribble Valley mallard, Savoy cabbage, roast shallot, smoked egg yolk and open ravioli, and roast pumpkin tart, cumin caramel, pecans and cinnamon. Tate, who entered the competition last year but never made it through to the final, learnt a lot then and used that knowledge to secure a place in the June 2010 final where he will be up against county winners from Cumbria, Cheshire, Merseyside and Lancashire. Tate said: "I chose the menu because of the seasonal flavours and locally sourced produce. My biggest challenge was getting my pumpkin tart to set, but I overcame this by practising the dish before the competition and getting my ingredient mix right to ensure the tart set on the day. I was thrilled to win the heat and my advice to other chefs entering competitions is to make sure you are prepared and practise, practise, practise." Having the support of his head chef Stuart Thomson was key to his success. "Competitions like North West Young Chef help build up chefs' self esteem and confidence and give them a great platform for self expression," said Thomson. Michael's industry role model is Grant Achatz, chef proprietor of Alinea in Chicago, while Grant's book packed with "amazing food" was a real inspiration. In five years, Michael would like to be chef proprietor of his own restaurant in Cornwall." Watch the finalists in action at the North West Young Chef of the Year Manchester heat held on the 12th October 2009. At the cook off on October 12, run by Visit Manchester as part of the Manchester Food Festival, Tate had to impress a judging panel made up of chairman of judges and British Masterchef Brian Mellor from Chef 'n' Farmer, Wirral; Andrew Nutter from Nutters Restaurant in Norden, near Rochdale; Manchester College chef trainer Howard Wallace; and Nigel Crane, chef and managing director of Cheshire based Essential Cuisine. Mellor said the standard in Manchester was very high and the final result went right down to the wire. "The chefs all cooked well on the day, gave great flavours and made the judges' decision a difficult one." "The chefs produced a high standard of contemporary dishes and all showed good technical skills and ability," added Wallace. North West Young Chef of the Year aims to give chefs the opportunity to increase their chances of achieving long term goals, demonstrate skills to a professional audience and get invaluable feedback. The finalists will have to cook in front of regional producers, food writers, media and top chefs, to win the title as well as a week long bursary in a top European restaurant with mentoring from an accomplished chef, a weekend for two at a luxury hotel and a set of Global chefs' knives. For more information, call 0870 050 1133 or visit www.essentialcuisine.com and click on the North West Young Chef of the Year link.