September 22 2006
Two talented employees of Jesmond Dene House restaurant are celebrating being named the best young chef and waiter in the North East.
Two talented employees of Jesmond Dene House restaurant are celebrating being named the best young chef and waiter in the North East.
Junior sous chef Chris Eagle, (24), and chef de rang Daniel Stasiewicz, (24), have beaten off stiff competition to be named amongst northern regional winners of a prestigious industry contest.
The Jesmond Dene House duo scooped two of the four places at the northern final of the 2006 Young Chef Young Waiter awards. They are the only North East based competitors to make it through to the final of the scheme, which is organised by the Restaurant Association to recognise the culinary stars of the future.
Chris and Daniel’s talents were put to the test at Darlington College, where judges scored competitors on their skills and theoretical knowledge. Chris impressed a panel of six Michelin starred chefs with his butchery skills and ability to create a dish from surprise ingredients. Meanwhile Daniel was commended by leading food service professionals for his excellent standard of service and manner with guests.
The pair will now join the 14 other national finalists on a special study trip to Champagne house Louis Roederer. They will then compete in the final in London on October 3, with the winners announced at a glittering awards ceremony at the House of Commons.
The achievement is particularly special for Polish-born Daniel, who moved to the region in August 2005. Daniel said:
“I’m really pleased to have got through to the final. Although the competition has been tough so far, it has been a fantastic learning experience.
“I work with some excellent and very experienced restaurant professionals at Jesmond Dene House and they’ve really helped inspire and motivate me to make the best of my talents.”
Eric Kortenbach, general manager of Jesmond Dene House said:
“This recognition is fantastic news for Chris and Daniel - both have very promising careers ahead of them.
“Our employees are key to the high standards we offer our guests and it’s good to know we count some of the best in the industry amongst our team.”