Meet the National Chef of the Year semi-finalists: Matt Ramsdale
Today, the first National Chef of the Year semi-final will take place at Sheffield College. We’ve been chatting to some of the chefs in this part of the NCOTY competition and next in the spotlight is Matt Ramsdale, sous chef, from The Chester Grosvenor.
Tell us how you first heard about the competition and what attracted you to enter?
I’ve always kept my eye on competitions as I’ve grown through my career and this has been the one that’s interested me the most. Making the semi-finals last year has pushed me to enter again this year.
Where were you when you first discovered you had made it into the National Chef of the Year semi-finals?
I was at work when I got the email saying I’d made the semis for a second time and went straight to my executive chef to tell him the good news. My partner and I were actually going away to Manchester the next day, so we were able to celebrate.
How are you preparing for the next stage of the competition?
Practice, practice, practice - that’s what this competition needs!
Who has been your biggest inspiration in your career so far?
Working with Michael Caines and my current chef, Simon Radley have been two huge building blocks in my career.
Which part of the menu are you most looking forward to serving up and what was your inspiration for this dish?
I love my main course most as I believe it’s interesting visually, texturally and flavour-wise. Hopefully the judges will think the same!
How will you feel if your name is called out as a finalist?
If I make the National Chef of the Year final I’ll be so grateful, but even the chance to cook in the semis is a huge opportunity.
Tell us something that followers of the competition may not already know about you.
Something you may not know is I spent five months working for Matt Moran in his 2 hat, harbourside restaurant Aria, in Sydney.
You can follow all the action from the heats of National Chef of the Year on Twitter using #NCOTY and @Craft_Guild.