Young Chef of Tomorrow Competition

You will be required to produce a three course menu for 2 covers which consists of:

- a starter using filleted Sea Bass (Sea Bass supplied by FISHCO)

- a main course using Duck Breast, with a vegetable and potato dish of your choice to garnish. (Duck supplied by Andrew Woolley Meats Ltd)

- a sweet course of your choice.

Recipes, quantities, costings and method must be included in your entry. 10% of the final marks will be given to your written presentation.

All food is to be cooked from a raw state within the 2 hour time allowance and suitably plated and presented for 2 covers. Butchery skills will be taken into account.

All Judges will be members of the British Culinary Federation

Young Chef of Tomorrow Prizes

FIRST PLACE 

- Title of Young Chef of Tomorrow

- A week's placement at a Michelin Star restaurant, including accommodation

- Free membership of the British Culinary Federation for one year

- 1st Prize Trophy plus a cash prize of £250 and a further £250 from 3663

SECOND PLACE

- A week's placement at the Lewis Partnership.

- Cash prize of £150

THIRD PLACE

- Cash prize of £100

All finalists receive a presentation jacket from Ritchies Catering Equipment

Master Chef 2012 Competition

You will be required to produce a three course menu for 2 covers which consists of:-

- a starter using one whole Sea Bass. (Sea Bass supplied by FISHCO)

- a main course using one whole Duck with vegetables and garnish of your choice (Duck supplied by Andrew Woolley Meats Ltd)

- A sweet of your choice.

Recipes, quantities, costings and method must be included in your entry.  10% of the final marks will be given to your written presentation.

All food is to be cooked from a raw state within the 2 hour time allowance and suitably plated and presented for 2 covers. Butchery skills will be taken into account.

All Judges will be members of the British Culinary Federation

Master Chef 2012 Prizes

FIRST PLACE

- Title of Master Chef 2012

- Free membership of the British Culinary Federation for one year

- 1st Prize trophy plus a cash prize of £1000 and a further £250 from 3663

SECOND PLACE

 - Cash prize of £600

THIRD PLACE

- Cash prize of £400

All finalists receive a presentation jacket from Ritchies Catering Equipment.

Food Hygiene Practice Award

Sponsored by the Chumley-Roberts Partnership and Chemex.

This is a competition with a competition and carries a seperate cash prize of £100 for the most hygienic chef from within each category.

Mise en Place

Mise en Place will be restricted to peeled and washed vegetables (Not cut)
Basic Stock (but not glaces) and demi-glace are permitted
Ingredients may be weighed in advance
Uncooked pastry (not rolled) is permissible
All ingredients will be inspected

Judging

Judging will mark on the following criteria

• Presentation and content of your submitted entry
• working methods
• professional techniques, culinary skills shown
• hygiene practices (as this is an award from Chumley-Roberts Partnership and Chemex a hygiene report will be provided for each finalist)
• timings
• quality and balance of texture and flavours
• presentation of finished dishes

You should consider local produce where appropriate.

Criteria for entry

All entrants must be employed in the hospitality industry on in training at a college/university within Staffordshire.

• Young Chefs must be aged between 16 and 21 years old on Sunday 1st January 2012
• Master Chefs must be aged 22 years old and above on Sunday 1st January 2012
• All ingredients (other than those provided by sponsors) to be supplied by competitors and should not exceed £20 with a maximum of 3 pieces of specialist equipment being allowed for the cook off.

Equipment

Equipment available as follows:

• Own Hobart solid top gas oven
• Own shelf in a full sized fridge and one full sized freezer between the six chefs
• Blast chiller between the six chefs

Other equipment available on request:

• Table top fryer
• Microwave
• Robot coupe
• Stainless steel pots and pans of various sizes
• Baking trays, non-stick fry pans and most items of small equiment necessary for cooking.

We strongly advise that competitors bring their own specialist equipment if they are unsure of what may be available.

Conditions of Entry

Both competitions are restricted to chefs that either :-

• live and train at college / university within Staffordshire, or are
• currently employed by a hospitality establishment paying business rates to Staffordshire.

Young Chef entrants must be aged between 16 and 21 years old on Sunday 1st January 2012

Master Chef entrants must be aged 22 years and above

Only hard copies of entry forms accepted.  Entries must be submitted in typed format where possible.  Recipes, quantities, costings and method must be included in your entry.

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10% of the final markswill be given to your written presentation incorporating local produce where possible.

All entries must include an up-to-date CV stating your date of birth. Accompanying the Young Chef written entry should be an endorsement from your Head Chef or Tutor.

All submitted entries myst be your own work and the organisers reserve the right to publish any submitted entry material.

The Judges' decision is final

Winners of the competition will be required to act as ambassadors and to attend events. e.g. Stone Food and Drink Festival and demonstrations when possible throughout the year.