The chair of judges for the Country Range Student Chef Challenge has announced the criteria for the 2019/2020 competition. Considered as one of the premier competitions on the catering student calendar, the Challenge will target essential skills that chef lecturers feel are lacking focus from students when they come to sit their professional cookery course exams. Christopher Basten, the Challenge chair of judges and representative of the Craft Guild of Chefs, has created the criteria based upon feedback from chef lecturers within the industry. For full details of the criteria, click here. The Country Range Student Chef Challenge is seen by many as the pinnacle for catering students looking to showcase their culinary skills under competition conditions. It is open to teams of three full-time catering students who are required to plan, prepare and present a three-course, four-cover meal in just 90 minutes. Teams will compete in regional heats in the last week of January to the first week of February 2020 before the victorious students face off in the grand final, which will take place this year at the Hospitality, Catering and Restaurant (HRC) Show at London’s ExCel.