All Junior Chefs will be given a list of identical ingredients from which they will have 3 hours to produce a two course menu comprising of Main Course and Dessert.
The list of ingredients will be provided to the competitors four weeks prior to the competition. The use of the Waitrose ingredients will be compulsory and provided for you on the day. There will also be
a dry store larder of ingredients which competitors may choose from; a list will be made available in advance.
The competitors must, by email or by post, provide their 2course
menu to the organisers no later than Friday, February 10th, 2017.
Each junior chef will have a bench preparation area inside the venue.
The main ingredients will be provided FREE OF CHARGE for each competitor on their work station prior to commencing the
competition. Each junior chef must bring their own knives, an
apron, and suitable clothes for a hot environment. Sturdy nonslip
shoes are advisable. All cooking tools and equipment will be readily available throughout the morning any specialist equipment
should be brought in by the competitor. All service plates will be provided by the college NO external serving equipment to be used.
JUDGING CRITERIA
• Menu composition innovation utilisation of ingredients
• Food hygiene and cleanliness
• Correct preparation
• Arrangement and presentation
• Taste
Places will be limited to six contestants per age group and if oversubscribed, competitors will be selected based on the
menu submitted. There will be three judges, led by renowned head chef Andrew Turner.
COMPETITION DETAILS:
8.30am 1.00pm
(Cooking Time: 09.00am 12.00noon)
North Herts College (NHC),
Cambridge Road, Hitchin SG4 0JD
AGE CATEGORIES
12-14 (Years 7, 8, 9)
15- 17 (Years 10, 11, 12)
Winner for each category wins £25 and Runners Up win £10
For entry forms and/or further
information, please contact: Susie Taylor: 07961 392039, email: susie@utilisebc.co.uk
