The long-running Country Range Student Chef Challenge provides full time hospitality and catering college students with the perfect platform to show off their cooking skills, knowledge, technique and experience the intense pressure and excitement of live competitive cooking. Lead sponsors Country Range, work closely with the Craft Guild of Chefs Chief Executive Andrew Green and Vice President Chris Basten, to develop a competition that puts a team’s core skills and techniques to the test and is in line with the syllabus to assess both classical and modern cooking techniques. The focus for this year’s Country Range Student Chef competition is “Love Local”. As the world becomes more connected, it’s easy to forget the wonders of local cuisines and the produce that is right on our own doorsteps. Local produce, provenance, seasonality, and sustainability play an increasingly significant role in what consumers are looking for when dining out. Each team of three culinary students’ needs to prepare, cook, and present a three-course, four-cover menu, utilising the produce, history and traditions of their local area following the below criteria: Starter – Vegetarian (can contain dairy and eggs), Main – One whole seabass served with a mollusc or bi-valve garnish, a starch, and seasonal vegetables and Dessert – Chocolate (at least 50% of white or dark Country Range drops must be used or a combination of both). This year’s challenge has an added twist! To celebrate the rebranding of Country Range, each team’s menu needs to include five Country Range kitchen staples