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Competition Rules

Entries will be taken from 1st February 2017

North East of Scotland Chef of the Year 2017, 12th June

The competition is open to chefs working in the North East of Scotland. In the first instance you are asked to submit a menu and recipes online, consisting of three courses that must include North East of Scotland produce, in season, and wherever possible sourced from local suppliers. The entry and entry fee must be submitted and paid before the closing date of the 8th of May 2017. Consideration should be given to visitors to our area who want to experience Scottish food. The details of the suppliers that you will use are to be included in your entry.

Your menu must be composed of dishes that are available on the menus of your establishment. You must prepare and cook the recipes submitted in your entry on the day of the competition. The judges will also be taking into account the best use of resources and minimising of food waste.

The competition is open to chefs working in hotel or restaurant kitchens who are 23 years and over on the 12th of June 2017.

Schedule

  • 0700 Access to kitchen
  • 0745 Competition starts with Skills Test
  • 0945 Starter served
  • 1000 Main course served
  • 1015 Dessert served

All competitors must provide their own equipment and ingredients (equipment and ingredients will be provided for the skills test). All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Four plates of each course must be presented, three for tasting and one for photographs.

The only advance preparation allowed:

  • All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.
  • Potatoes may be peeled but not cut or shaped.
  • Onions may be peeled but not cut up.
  • Basic stocks, fish or a meat glaze is permitted, but no finished sauces.
  • Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Assistance may be given to the competitor to transport equipment/ingredients to the kitchen, however the allocated bay must be set up by the competitor only.

Awards will be made to the standard achieved. When standard is not reached no award will be made.

  • 90-100% Gold Medal
  • 75-89% Silver Medal
  • 65-74% Bronze Medal
  • 55-64% Merit Certificate

Marking Hot Classes

  • 40 marks Professional Techniques & Skills
  • 20 marks Presentation & Artistry
  • 40 marks Quality & Flavour

 

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries or to cancel at their discretion.

The entry and entry fee (£30) must be submitted and paid before the closing date of the 8th of May 2017

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email info@hospitality-training.org.uk

 

North East of Scotland Young Chef of the Year 2017, 12th June

The competition is open to chefs working in the North East of Scotland. In the first instance you are asked to submit a menu and recipes online, consisting of three courses that must include North East of Scotland produce in season from local suppliers, wherever possible, with consideration being given to visitors to the area who want to experience Scottish food. The entry and entry fee must be submitted and paid before the closing date of the 8th of May 2017. The details of the suppliers that you will use are to be included in your entry.

Your menu must be composed of dishes that are available on the menus of your establishment. You must prepare and cook the recipes submitted in your entry on the day of the competition. The judges will also be taking into account the best use of resources and minimising of food waste.

Junior Age Range: The competition is open to working chefs who are 22 years and under on the 12th June 2017.

All competitors must provide their own equipment and ingredients. All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Four plates of each course to be presented, three for tasting and one for photographs.

The only advance preparation allowed:

  • All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.
  • Potatoes may be peeled but not cut or shaped.
  • Onions may be peeled but not cut up.
  • Basic stocks, fish or a meat glaze is permitted, but no finished sauces.
  • Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 Minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Assistance may be given to carry equipment and food to the kitchen, however the competitor must set up their work bay on the own.

Schedule

  • 1100 Access to kitchen
  • 1145 Competition starts
  • 1345 Starter served
  • 1400 Main course served
  • 1415 Dessert served

Awards will be made to the standard achieved. If standard is not reached no award will be made.

  • 90-100% Gold Medal
  • 75-89% Silver Medal
  • 65-74% Bronze Medal
  • 55-64% Merit Certificate

Marking Hot Classes

  • 40 marks Professional Techniques & Skills
  • 20 marks Presentation & Artistry
  • 40 marks Quality & Flavour

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries or to cancel at their discretion.

Also reserve the right to limit the number of entries or to cancel at their discretion. The entry and entry fee (£25) must be submitted and paid before the closing date of the 8th of May 2017.

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email info@hospitality-training.org.uk

 

North East of Scotland Pastry Chef of the Year 2017, 11th June

The competition is open to chefs working in the North East of Scotland Area working in a restaurant, hotel or catering establishment. In the first instance you are asked to submit the entry and recipe online, consisting of a typed cold dessert and a typed hot dessert, using seasonal produce, locally sourced, wherever possible. The entry and entry fee must be submitted and paid before the closing date of the 8th of May 2017. The details of the suppliers that you will use are to be included in your entry.

Your submission should be of a one cold dessert and one hot dessert that is available on the menus of your establishment. You must prepare and cook the recipes submitted on the day of the competition. The judges will also be taking into account the best use of resources and minimising of food waste.

Schedule

  • 0800 Access to kitchen
  • 0830 Competition begins
  • 1000 Dessert served

All competitors must provide their own equipment and ingredients. All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Three plates of a hot dessert and three plates of a cold dessert course to be presented, two of each dessert for tasting and one of each dessert for photographs.

The only advance preparation allowed:

  • Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 Minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Assistance may be given to transport equipment/ingredients to kitchen, however the competitor must set up the allocated bay on their own.

Awards will be made to the standard achieved. If the standard is not reached no award will be made.

  • 90-100% Gold Medal
  • 75-89% Silver Medal
  • 65-74% Bronze Medal
  • 55-64% Merit Certificate

Marking Hot Classes

  • 40 marks Professional Techniques & Skills
  • 20 marks Presentation & Artistry
  • 40 marks Quality & Flavour

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries, or to cancel at their discretion.

The entry and entry fee (£20) must be submitted and paid before the closing date of the 8th of May 2017

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email info@hospitality-training.org.uk

 

North East of Scotland Seafood Chef of the Year 2017, 11th June

The competition is open to chefs working in North East of Scotland Area working in a restaurant, hotel or catering establishment. In the first instance you are asked to submit a menu and recipe online, consisting of a typed main course dish, using sustainable species available in Grampian, excluding freshwater fish. The entry and entry fee must be submitted and paid before the closing date of the 8th of May 2017. The details of the suppliers that you will use are to be included in your entry.

Your submission should be of a dish that is available on the menus of your establishment. You must prepare and cook the recipe submitted on the day of the competition. The judges will also be taking into account the best use of resources and minimising of food waste.

Schedule

  • 1045 Access to kitchen
  • 1115 Competition begins
  • 1215 Main course served

All competitors must provide their own equipment and ingredients. All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Three plates of each course to be presented, two for tasting and one for photographs.

The only advance preparation allowed:

  • All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.
  • Potatoes may be peeled but not cut or shaped.
  • Onions may be peeled but not cut up.
  • Basic stocks, fish or a meat glaze is permitted, but no finished sauces.
  • Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 Minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Assistance may be given to transport equipment/ingredients to kitchen, however the competitor must set up the allocated bay on their own.

Awards will be made to the standard achieved. If the standard is not reached no award will be made.

  • 90-100% Gold Medal
  • 75-89% Silver Medal
  • 65-74% Bronze Medal
  • 55-64% Merit Certificate

Marking Hot Classes

  • 40 marks Professional Techniques & Skills
  • 20 marks Presentation & Artistry
  • 40 marks Quality & Flavour

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries or to cancel at their discretion.

The entry and entry fee (£20) must be submitted and paid before the closing date of the 8th of May 2017

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email info@hospitality-training.org.uk

 

North East of Scotland Lamb Chef of the Year 2017, 11th June

The competition is open to chefs working in the North East of Scotland Area working in a restaurant, hotel or catering establishment. In the first instance you are asked to submit the entry and recipe online, consisting of a typed Lamb dish, using seasonal produce, locally sourced, wherever possible. The entry and entry fee must be submitted and paid before the closing date of the 8th of May 2017. The details of the suppliers that you will use are to be included in your entry.

Your submission should be of a Lamb dish that is available on the menus of your establishment. You must prepare and cook the recipes submitted on the day of the competition. The judges will also be taking into account the best use of resources and minimising of food waste.

Schedule

  • 1300 Access to kitchen
  • 1345 Competition begins
  • 1500 Main course served

All competitors must provide their own equipment and ingredients. All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Three plates of a must be presented. One for the photographer, one for blind judging and two for tasting by the judges.

The only advance preparation allowed:

  • All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.
  • Potatoes may be peeled but not cut or shaped.
  • Onions may be peeled but not cut up.
  • Basic stocks, fish or a meat glaze is permitted, but no finished sauces.
  • Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 Minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Assistance may be given to transport equipment/ingredients to kitchen, however the competitor must set up the allocated bay on their own.

Awards will be made to the standard achieved. If the standard is not reached no award will be made.

  • 90-100% Gold Medal
  • 75-89% Silver Medal
  • 65-74% Bronze Medal
  • 55-64% Merit Certificate

Marking Hot Classes

  • 40 marks Professional Techniques & Skills
  • 20 marks Presentation & Artistry
  • 40 marks Quality & Flavour

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries, or to cancel at their discretion.

The entry and entry fee (£20) must be submitted and paid before the closing date of the 8th of May 2017

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email info@hospitality-training.org.uk