YOUNG CHEF COMPETITION
Saturday January 18th 2014
Competition Programme
The competition is planned for students in full time secondary school education. However, students doing NVQ level 1 (or National equivalent) in catering may enter this competition. Students must be aged 17 years or under, on 31st August 2013 for the 2013/2014 competition.
All entries must be received by Friday 7th December 2013 and sent to the address below. E-mail is preferable but post is acceptable.
Round 1
Write down your recipes for a 3- course healthy meal for 2 people (starter, main course and dessert) costing no more than £15.00. You should list the ingredients and the method that you would use to prepare it. You should also provide costing for the ingredients.
Contestants are asked to avoid the use of nuts in their dishes, in case there are people in the kitchen who have a nut allergy.
You will be required to plate up two servings of each course. One will be used for the judges to taste and the second will be used for photographs and video recording. If you do not wish your photograph to appear in advertising or a video recording please advise us on the application form.
Eight entries will be selected for the final on the basis of quality of menu including colour and balance of ingredients, nutritional content and originality.
Hitchin Final
This will be held at North Herts College in Hitchin on Saturday, 18th January 2013. The competition will start at 10.00 am. You will be provided with a supermarket voucher to purchase the ingredients for the recipe that you have submitted. The voucher will be provided by Waitrose plc. who would like you to purchase the ingredients from one of their stores if possible.
There will be limited equipment available for your use. We suggest that you bring all of your utensils, knives, plates and cutlery and any special equipment you require. Entrants must bring their own serving dishes, cutlery, specialist or electrical equipment (which must have a ‘Portable Appliance Tested’ certificate) and linen, in addition to their own ingredients.
You must provide your own apron, oven gloves and tea towels for use during the competition. You will be given a short period of time after the competition to wash, dry and clear away your cooking area. Please leave the area clean and tidy.
Supporters may only assist in bringing equipment etc. into the cooking area,
Setting up time: 30 minutes Cooking Time: 2 hours.
Timing is vital and judges will deduct marks for meals not finished within the allocated time.
The ingredients must cost no more than £15.00 in total (seasoning and minor ingredients will be available on the College for no additional cost i.e. salt pepper, sugar)
You will be asked to prepare, cook and serve two portions of your chosen meal. Entrants should display a copy of their menu at their serving area.
Whilst you are preparing and cooking your meal you will be watched, guided and judged on your cooking skills by the judges. There will be a member of Rotary and also a member of the College present in the kitchen to assist you.
Once all the meals have been cooked the judges will taste and give their final scores. Timing is vital and judges will deduct marks for meals not finished within the allocated time. They will make their decision on the winner and award the prizes. The judge’s decision will be final.
The winner of the Hitchin Final will be selected to go through to District Final and if successful in that round they will progress to the Regional & National Finals all to be held in the early part of 2014. The National Final will be held in April 2014.
Entries in writing or by e-mail to:
Sue Manning
23 Bearton Green
Hitchin
Herts SG5 1UN
Or constgard@btinternet.com
