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First awarded in 1995, the fund that administers the prize was founded in memory of Sophie Coe, the eminent food historian who died in 1994. The Sophie Coe Prize is the longest-running and most generous prize for writing in food history in the English language, given once a year for an essay or article of up to 10,000 words on any aspect of the history of food. Learn more about it here.Īwards & prizes available The Sophie Coe Prize in Food History Please address submissions and any questions to: The Young Chefs CollectiveĪll past Young Chefs become members of the Young Chefs Collective, founded in 2021 on the initiative of Elaine Mahon, one of the first recipients. Decisions will be taken by a committee of Symposium Trustees headed by Harold McGee and Máirtín Mac Con Iomaire, with the assistance of St Catz Head Chef Tim Kelsey. The application deadline for the 2022 Symposium is March 1, 2022. *the name and contact details of one person to act as a reference *links to any of your social media that relate to food, such as a Twitter or Instagram feed or Facebook page *a brief summary of your educational background and your cooking experience. Be as specific and personal as you can! This is the most important part of your application.

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Use the statement as an opportunity to think about how you want to develop as a chef, and how attending the Symposium would contribute to your professional growth.

*a statement introducing yourself and explaining why you would like to attend the Symposium.

#Trine 2 complete story bouncy bouncy trophies pdf#

To apply for a grant, please submit a one-page pdf document that includes the following: Young Chef Grants are awarded to culinary professionals with not more than ten years in the industry. In 2021, recipients as a group, and in cooperation with last year’s Young Chefs, were given the opportunity to develop Sunday lunch, mentored and inspired by artists and symposiasts. Guest chefs at the Symposium have included Raymond Blanc, Fergus Henderson, Allegra McEvedy, Henry Harris, Shaun Hill, Aglaia Kremezi, Rowley Leigh, Trine Hahnemann, Jacob Kenedy, Jeremy Lee and Olia Hercules. The three days of the meeting are informal and convivial, with ideas and information exchanged over great food prepared especially for the occasion.

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The grant includes full attendance of the Symposium, some help with travel costs as well as the opportunity to work alongside our guests chefs and St Catz Head Chef Tim Kelsey. In the past recipients have come from India, Germany, Kenya, Turkey, Ukraine, Canada, Argentina, South Africa, the US as well the UK. In order to make the Symposium experience more accessible to food professionals early in their careers, the Friends of the Oxford Symposium sponsor a program of Young Chef Grants.