With two weeks of the Young Chef Young Waiter entry window gone, the response has been what can only be described as extremely healthy.

“I’m still getting a steady stream of calls and emails which is hugely encouraging,” says Tricia Ninian, competition manager.

“Many are from ‘old friends’ of the competition, but I had one call from a chef aged 17 – that should keep us all on our toes,” she concludes.

Now in its 23rd year, the competition is recognised as one of the leading forums for identifying the rising stars of the industry.

The four regional heats – at Adam Smith College, Fife; Darlington College; Birmingham College of Food, Tourism and Creative Studies; and Thames Valley University – ensure that entrants from all over the country have an opportunity to compete.

This year’s competition sees some new features. The first of these is the appointment of Bruce Poole as chair of chef judges, taking over from Phil Howard. He is seriously impressed by the courage of entrants: “I have great respect for any competitor attempting to win this title and I’m excited by the prospect of working with these talented individuals,” he enthuses.

Three new sponsors join the competition – Eblex (the English Beef and Lamb Executive), Sodexho and Restaurant Magazine, all adding a well matched new dimension to sit alongside the sponsors of previous years – American Express, Savoy Educational Trust, Louis Roederer, HSBC and CMA.

This year the prizes get better than ever. At the regional heats the Savoy Educational Trust offers a prize to the value of £500 each for the winning chef and waiter. Louis Roederer continues to support the competition with the immensely popular study trip to Reims for the 16 finalists.

The two first prize winners will each receive a cash prize of £2,000, plus a week-long study trip to Berlin, courtesy of the Hotel Adlon, Restaurant VAU and CMA.

Second prize winners receive a cheque for £1,000, plus a long weekend study trip to Piedmont, courtesy of Albergo La Spiga and Marrone Wines, and third prize winners win £500, plus work experience in the UK at a Michelin star establishment.

All cash prizes are courtesy of the Savoy Educational Trust.

An establishment prize is also new to this year’s competition in recognition of the commitment and support that chefs and managers give their entrants for the duration of the competition. The establishments of the first prize winners will each receive £500 of catering equipment from Hansens.

Entrants to the Young Chef Young Waiter competition must be aged 24 or under, and currently working full time in the UK as a chef or a waiter.

Entry forms can be downloaded from the official Young Chef Young Waiter website, www.ycyw.co.uk and the bha website www.bha.org.uk or requested from Tricia Ninian at the Restaurant Association on +44 (0)7774 689709 or email [email protected]