November 2014 — Brittany
The Scottish Budding Chefs 2014 Brigade is composed of: Emma Mills from Carina and Victor Contini’s new restaurant Cannonball; Lucy Evans from Le Bon Vivant; Miquel Salom Guasp who works at Ondine; Tom Kitchin’s young chef Kacper Krawczyk at Scran & Scallie; and Rafal Neda and James Hendry, both part of Tom Lewis’ team at Monachyle Mhor Hotel.
March 2014 – Scotland
Cooking tutors Fabrice Le Bret and Antoine Davy return to Scotland with a new group of 12 budding chefs from the Lycée Hotelier de Dinard (Brittany).
They are Benoit Besnard, Lélio Brosset, Amélie Chanas, Luc-Tien Chapon, Florian Cordat-Piconet, Corentin Dagorne, Sandrine Delaroche, Dylan Flageul, Julien Haurogne, Sonia Langlais, Dorian Neveu and Amandine Porchet.
The budding chefs are joined this year by 4 budding waiters also from the Lycée Hotelier: Grégoire Depoux, Maïlys Desrondiers, Agathe Le Marre and Erwan Pors.