Ten years ago Major International and the Craft Guild of Chefs began their collaboration on a competition that would promote culinary skills among trainee chefs, and the Major Culinary Hot Chicken Challenge along with its series of classes was born.

Today it’s one of the leading UK competitions, open to catering college students – seniors and juniors, covering three key areas: display and static classes, plus restaurant skills, with entrants having the chance of gaining merit, bronze, silver and the much sought after gold award. Heats are held all over the UK.

With so many different classes such as static restaurant plat du jour, plated three course gourmet meal, dessert, bread rolls and live classes, the Major series has also been a great way for students to take their first step on to the competition circuit.

The demanding live Major Culinary Challenge requires chefs to produce and present two hot dishes from a whole chicken using Major stocks and/or marinades, plus accompaniments, in 50 minutes – one suitable for fine dining and the other for a brasserie service.

The top two chefs from each heat are then invited to compete in the grand final at one of the UK’s premier national catering exhibitions to get the opportunity to bag the first prize of £500 in CCS vouchers. In addition, there is £250 of CCS vouchers for their college, and a year’s free membership to the Craft Guild of Chefs.

Major International’s managing director David Bryant says he can’t believe it’s been a decade since he sat down with the Craft Guild to formalise the event, which over the years has grown from strength to strength.

“Today it is seen as one of the UK’s premier competitions,” he says. “We at Major see this event as key to the development of the students and thus to the catering industry as a whole.

The aim is not only to promote culinary excellence but also to nurture talent. It’s also a great way to encourage creativity and showcase the students’ skills.”

Major’s executive development chef Brian Eastment is proud of the way the competition has encouraged young chefs with lots of talent. “If I could give the students just one tip, I would suggest they always ask the judges for feedback on their dishes whether they receive a gold medal or not. We are there to help with suggestions on how to improve their dish and maybe turn a silver medal into a gold medal. Many of the winners have contacted me over the years to say that on finishing college it has been a great help to secure employment by having on their CV that they are winners of the Major series.”

The 2011/12 challenge has already proved to be one of the best with the latest heat at South Devon College attracting a record number of entries. Winners of the Major live chicken culinary challenge going through to the grand final at the NEC in 2013 are Oliver Williamson and Jay Thompson, both from South Devon College.

Craft Guild’s Bristol and West Country representative Scott Lucas, who is chef trainer and lecturer at South Bristol Skills Academy, says the college pulled out all the stops to make the day a great success and, with so many entries from Cornwall, Devon, Dorset and Somerset for static, live and front of house classes, extra judges were called in from the surrounding area.

Judges on the day were: Eastment; Lucas; Chris Tanner of Tanners Restaurant in Plymouth; Craft Guild vice chairman Christopher Basten; Tony Rios, food and beverage manager at Cary Arms; as well as chefs Wayne Harris from Appleford School, Richard Hunt from the Grand Hotel in Torquay, Dez and Rachel Turland from Brend Hotels, Chris Scantlebury from Tanners Brasserie and Charles Russell from Edgemoor Hotel.

There was a host of displays of fat carving, boiled sugar works and front of house skills such as an array of napkin folds, cocktail making and speciality coffee.

“There were some exceptional pieces of work which wouldn’t have been out of place in any Michelin starred restaurant and the enthusiasm from the competitors was very special indeed,” says Lucas. “With more than 150 awards of merits, bronze, silver and gold medals and some best in class, it was a highly successful event.

“It just goes to show what can be achieved by students and staff when they work as a co-ordinated team. Many of the students will be going to Hotelympia and the Wessex Salon Culinaire and the schedule for the Major series allows them to practise the required skills for other competitions.

“With so many colleges facing financial cuts and core hours being slashed for staff, it was a tremendous effort put in by South Devon College to give us such an exceptional competition and we look forward to returning in the future.”

Rios, who was the front of house judge, adds: “It’s my third year judging competitions at South Devon College and the quality of the candidates excels each year. The live competition heats really test the skills and confidence of the young professionals on show.”

• New College Durham will be hosting the third round of the Major series on Tuesday, March 27. Colleges in the north east and Lake District, University College Birmingham and Liverpool Community College have been invited to compete, and entrants are also accepted from the industry. Entry forms can be downloaded from www.majorint.com or www.craftguildofchefs.org