North West Young Chef Competition Rules & Regulations

(The boring stuff…………….. )

1. The competition is open to all chefs under 25 who are currently working in hotels, pubs, restaurants and other hospitality establishments throughout the North West.

2. The competition is aimed at recognising your ability to plan, prepare and present a menu based on your knowledge of local produce grown and reared in the North West.

3. Our definition of North West produce is “goods that are grown, reared, caught, brewed, pickled, baked, smoked or processed in the North West region” (which encompasses Cumbria, Cheshire, Lancashire, Greater Manchester and Merseyside).

4. All entrants must prepare a 3 course meal for 2 people at a total cost of £25. 

5. All entrants must work in one of the listed counties, and enter in that county – Cheshire, Cumbria, Greater Manchester, Lancashire and Merseyside.

6. All entries will be paper judged and the entries with the highest paper score in each county will be invited to the county heats.

7. Judging at the paper stage will give highest marks to those of you who show excellent knowledge and understanding of regional produce including variation of cooking methods, balance of menu and terminology.

8. All county heat winners must be prepared to take part in the final in June 2010.

9. Finalists should bring all necessary food ingredients with them. Prior preparation is discouraged, as marks will be awarded for the ability to work methodically & demonstrate technical skill.

10. All entries are presumed to be the work of the competitor and the judges expect professional honesty at all stages of the competition.

11. All fixed equipment will be supplied by the county venues. You are required to bring your own light equipment such as pans, utensils, knives, trays and bowls. Crockery will be available, however, it is strongly recommended that you bring your own so that you can achieve the overall presentation you desire.

12. A maximum of 2.5 hours will be allowed for cooking at the final, although unpacking and setting up time will be given beforehand.

13. You should be properly attired and dressed in chef whites when attending the final.

14. Judging of the final will incorporate hygiene and preparation methods as well as cooking and presentation skills.

15. You should prepare and present 2 portions of each dish – one for presentation and one for tasting. Consistency of presentation is expected.

16. Dishes for tasting need to be presented in menu sequence. These times will be advised on the day.

17. Prizes are as stated. There will be no cash alternative.

18. The judges’ decision is final.

19. Essential Cuisine reserves the right to publish all recipes.