This Wednesday, the five finalists in the Scottish Student Chef of the Year Competition 2025 will gather at City of Glasgow College to decide who will take this year’s title – and the prize of an all-expenses paid educational food trip to Italy.
The finalists of this Knorr Professional-sponsored competition, which is now in its second year, have been selected via heats involving Scotland’s top catering colleges.
The top five are – Nahui Keiss, 38, of Forth Valley College; Ross Gourlay, 20, of City of Glasgow; Graham Watson, 35, of Ayrshire College; Louise Smith, 40, also of Ayrshire College; and Lewis MacLeod, 26, of UHI Argyll.
Competition ambassador and judge, Glaswegian chef Gary Maclean, said: “The strength and creativity of this year’s entries has been truly impressive and a significant marker of the calibre of talent Scottish catering colleges are nurturing.
“And now the challenge is mounting, as the five shortlisted students fire up the stoves to bring their dishes to life at the live final.”
For the judging, Maclean will be joined by head judge James Brown, who is executive chef at Unilever Food Solutions, and Martin Ross, Bidfood Scotland’s food development chef.
The students will compete in teams of two – each consisting of a head chef and an assistant – to complete a skills test and deliver a two-course meal, based on this year’s competition theme of wellbeing.
The judges will be looking for menus that highlight the ‘powerful connection’ between nutrition and health, showcasing the use of high-quality, locally sourced, and seasonal ingredients.
A commitment to reducing food waste is also integral to the competition criteria, which encourages the creative use of by-products so that every ingredient is maximised.
Another stipulation is that the main course must use Knorr Professional Bouillon as a key ingredient.
