New Improved Major Series Kicks Off In Style At Bournemouth & Poole

Always looking to move with the times and keep abreast of what is on-trend and new in terms of cuisine and flavours, the longstanding Major Series competition has had a makeover. Slimming down its categories and tweaking some of its rules, including changes to that all important chance to cook off in the Live Finale in 2018, it is now set to be the best Series to date.
Anticipating the 2016-2017 edition, the official judges of the Major Series came together to discuss how they could revamp and modernise the well-known and celebrated competition. Prior to the first heat in Bournemouth and Poole on Wednesday 26th, Major’s own Executive Head Chef, Brian Eastment, Wayne Harris, representative from the Craft Guild of Chefs, Fergus Martin Major’s New Development Chef and former Head Chef of Darwin College Cambridge and Major’s MD David Bryant, had a meeting and made the decision to revise the rules and tweak the classes of the Series. A competition which has historically served as a platform for aspiring young catering college chefs, junior to senior, to showcase their talent.
Keen to keep the spirit of the competition alive, MD David Bryant explained the importance of these changes and keeping the Series up to date. “Over the years, we have seen the competition go from strength to strength. Today is it recognised as one the UK’s premier competitions, at the forefront of promoting up and coming talent. This is why it is so vital to modernise. These modifications to the Series will not only ensure the future nurturing of this talent but will provide these new chefs with the opportunity to hone their skills in context, with what is actual and current in the industry now.”
So what is different? Most noticeably the number of classes has slimmed right down to a magnificent seven. Three live classes, three statics and one dedicated to restaurant skills. Class one, where the winners have historically gone on to compete in a live final, must now prepare a Two Course Meal incorporating at least one of a set list of exciting Major products, for their chance to reach the Grand final and win £500 pounds in vouchers, 1 years free membership to the Craft Guild of Chefs and £250 vouchers for their college. Also new to the competition, is Class Three, Cold Skills. The final class, Restaurant skills, now encompasses all three elements of skill in one.
The first to get their culinary hands onto the new format were Bournemouth and Poole College, who got the series off to a winning start. “Not only was presentation of the highest order, the flavours created with the Major Products used were outstanding, especially in the Live Street Food Class where the competitors cooked up a storm using Major Thai, Bombay and Oriental Mari Bases. Chef Brian had a hard task deciding the top two to go through to the Final in 2018’ was the feedback from Wayne Harris, Judge from the Craft Guild of Chefs.
Standards were also exceptionally high in the Statics and Restaurant skills. With 17 entrants for the Static Plated Main, where Major’s Veal Jus added a touch of class and was the favoured product, competitors’ dishes were “sharp, clean and colourful in places.” Moreover, superb cocktails and a James Bond theme put Major’s fruit bases to best use in the Restaurant class.
“It was wonderful to see how the students embraced the new, fresh looking Major Series competition” continued Harris. “Moving with the times is key to keeping the high calibre of young talent coming through and with Major’s increasing product range I see no reason why the competition will not continue to flourish and grow.”

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