Professional Chef

Sponsored by Ritter Courivaud and Ritter Fresh.
 

Entry Criteria: Working as a sous chef/pastry chef or above. Any age.

Brief for entry stage of competition

Menu:
Two courses – starter and main course

Quantity:
To serve three

Time allowed:
90 minutes

Ingredients:
To include judges’ specified ingredients in any course accompanied by seasonal and regionally sourced ingredients wherever possible.  The compulsory ingredients are:

No pre-prepared elements permitted, with the exception of homemade stocks

N.B. When selecting your seasonal menu, please don’t forget that the semi-finals will be held at the end of September!

Entry

Please send us your recipes (including method) and photographs for each course.

Important notes

  • The ingredients selected by the judges must be included in all menus submitted by entrants.  These ingredients may be used in either the starter or the main course.
  • Selected entrants will be provided with the required quantity of each of these ingredients for the semi-final.  All other ingredients must be provided by competitors.
  • Competitors must only include elements in their dishes that can be prepared from scratch during the allotted competition time.
  • With the exception of home-made stocks, no pre-prepared elements will be permitted and if present, will be confiscated or discounted from the judging process.

See below for further notes about the compulsory ingredients and the rules of the competition.

Professional Category Entries Currently Closed

The semi-final

Selected entrants will be invited to attend the semi-finals on Saturday 29th September at Exeter College, where they will be asked to prepare their proposed menus for the judges in one and a half hours.  The judges will then select a number of finalists who will be invited to return for the final on Wednesday 24th October.

The final

Those selected for the final will be asked to prepare a three-course meal for three people in three hours, using compulsory protein elements announced one week before the final.  All other ingredients will be provided in a mystery box on the day.

Upon receiving their mystery boxes, finalists will have 30 minutes to draw up their three-course menu and will be asked to provide the judges with the name of their three chosen dishes before cooking begins.  Basic reference recipes can be referred to during the 30 minutes of preparation time.

Competitors will not need to bring any ingredients with them to the final, with the exception of pre-prepared stocks.  The judges will specify the types of stocks that will be permitted prior to the final.

The winner will be announced at the awards presentation dinner on the evening of Wednesday 24th October, to which each finalist will be invited.

Important notes about the compulsory ingredients

  • Where the compulsory ingredient you are given is a whole bird or fish, you may use the whole bird or fish or any part of it in your dish.
  • At the competition, you will receive the ingredients whole and must prepare them as you wish within the competition time, including all butchery/filleting.
  • Once the judges have selected the entrants to invite to the next round, we will contact you to obtain your orders for your compulsory ingredients.  You are asked not to order more than required.
  • Seasonality – if you are unable to obtain the specific ingredients for photography at the time of entry, it is suggested that you use a similar ingredient for the photographs, for the purposes of demonstrating your presentation style. The judges will take this into consideration when judging all entries.

Rules of the competition

  • Entrants must be living or working in the six counties of the South West: Cornwall, Devon, Dorset, Somerset, Wiltshire or Gloucestershire
  • Competitors must only include elements in their dishes that can be prepared from scratch during the allotted competition time.  With the exception of home-made stocks, no pre-prepared elements will be permitted and if present, will be confiscated or discounted from the judging process.
  • Photographs of all dishes entered must be sent when entering, along with full recipes including the method.
  • Selected semi-finalists will be asked to bring all of their own ingredients to the semi-final, with the exception of the compulsory ingredients nominated by the judges that must be included in all menus
  • Selected semi-finalists are advised to bring all of their own equipment and presentation dishes to the competition to ensure that all required equipment is available. Competition sponsor, Churchill, will supply all presentation dishes for the final.
  • Professional final – finalists will be given 30 minutes to devise their three-course menu before the competition begins.  Basic reference recipes can be referred to during the 30 minutes but these must be available for the judges to look through too. Detailed recipe collections will not be permitted.
  • The judging panel will be divided among the professional, young professional and student classes during both the semi-finals and finals, since these take place on the same day.
  • If any of the judges knows of any of the competitors, they will not be included in the panel judging that particular competitor’s class.
  • Only the names of those selected for the semi-finals and finals will be publicised.  We do not make public the names of any entrants not selected for the semi-finals and finals.
  • Entries must be received by no later than midnight on Tuesday 31st July 2018.  There will be no extension to this closing date.
  • The judges’ decision is final and no correspondence will be entered into.