British Culinary Federation Student Competitions

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BCF Student Cook and Serve

Loughborough College 25th April 2022

COMPETITION BRIEF

This competition is open to all full time and part-time students. No age restriction.
Teams to consist of 2 chefs and 1 Front of House.
2 hrs will be allowed to prepare, cook and serve a 3-course menu. Starter, main course and sweet, for 4 covers (2 covers to be served to customers, 1 cover for judging, 1 cover to be photographed)

*Essential Cuisine Products will be provided on the day, you must use at least one of these in your dishes

MENU
Starter
Of competitors’ choice (Must be suitable for a vegetarian)

Main Course

Of competitors’ choice using Whole Chicken (Can be broken down during competition)

Dessert Course

Of competitors’ choice

Coffee by the cup will be provided by the college but not included in the judges’ marking criteria.

COMPETITORS MUST PROVIDE ALL INGREDIENTS, including water for diners, bread rolls and butter and any other accoutrements they require for their menu.

WINE

Teams to provide their own wines for each course.

Further information for competitors

  •   You must provide enough menus for your customers and the presentation table

  •   Competitors must provide all their own china, cutlery, linen and glassware.

  •   Competitors must provide all their own small and specialist equipment, eg Thermomix, ice cream machine, etc.

  •   Wrapmaster will be providing dispensers of parchment paper, foil and clingfilm for competitors to use on the day.

  •   Chefs will be marked on culinary skills shown, working methods, portion size, taste, flavour, temperature and presentation.

  •   Mise-en-place allowed: peeled and washed vegetables and fruit (not cut), stocks (not totally reduced), uncooked pastry.

  •   Ingredients may be weighed and measured.

  •   Marks will be deducted for excessive amounts of mise-en-place.

  •   Front of House will be marked on table presentation, greeting and communication, serving of meal, water and wine.

  •   When submitted, all entries must be, signed by the Mentor/Lecturer and sent by email to the address below.

  •  

  • Entries to: EMAIL: jason.thacker29@yahoo.comClosing date: Monday 21st March 2022 but please try and return your entry before then. Colleges will be notified immediately after the closing date and final details will be forwarded to the successful entries.

AWARDS

1st PLACE
Trophy, Gold medal and framed certificate
An R2 Food Processor for the college generously donated by Robot Coupe Plus a prize for each team member from Contacto and Wrapmaster

2nd PLACE
Silver medal, framed certificate
A MicroMix Stick Blender for the college generously donated by Robot Coupe Plus a prize for each team member from Contacto and Wrapmaster

3rd PLACE
Bronze medal, framed certificate
A MicroMix Stick Blender for the college generously donated by Robot Coupe Plus a prize for each team member from Contacto and Wrapmaster

ADDITIONAL AWARDS

 There will be an award for the best front-of-house finalist.  There will be an award for the best kitchen team.

Each team’s Mentor/Lecturer will be invited to sit down for lunch and experience the competition as a guest of the BCF.

Each team’s Mentor/Lecturer will also receive a special gift courtesy of the British Culinary Federation.

All finalists will also receive an embroidered apron, which should be worn during the competition and for the presentations.

All finalists in the competition will receive a certificate and one year’s free membership of the British Culinary Federation.

BCF Student of the Year

Loughborough College 23rd May 2022

COMPETITION BRIEF

This competition is open to all full time and part-time students

2 hrs will be allowed to prepare, cook and serve a 3-course menu.
Starter, main course and dessert, for 2 covers (1 for judging, 1 to be photographed)

*Essential Cuisine Products will be provided on the day, you must use at least one of these in your dishes

MENU

Starter

Mystery Basket

Main Course

Your modern interpretation of the classic ‘duck à l'orange’ Served with suitable accompaniments

Dessert Course

Of competitors’ choice

Further information for competitors

  •   A menu/dish description must be presented to accompany the main course and dessert dishes

  •   Competitors must provide all their own crockery/tableware.

  •   Competitors must provide all their own small and specialist equipment, eg Thermomix, ice cream machine, etc.

  •   Wrapmaster will be providing dispensers of parchment paper, foil and clingfilm for competitors to use on the day.

  •   Chefs will be marked on culinary skills shown, working methods, portion size, taste, flavour, temperature and presentation.

  •   Mise-en-place allowed: peeled and washed vegetables and fruit (not cut), stocks (not totally reduced), uncooked pastry.

  •   Ingredients may be weighed and measured.

  •   Marks will be deducted for excessive amounts of mise-en-place.

  •   When submitted, all entries must be, signed by the Mentor/Lecturer and sent by email to the address below.

  •  

    Email Entries to: jason.thacker29@yahoo.com

    Closing date: Monday 28th March 2022 but please try and return your entry before then.

  •  

  • Colleges will be notified immediately after the closing date and final details will be forwarded to the successful entries.

 

AWARDS

1st PLACE

Gold Medal, The John Peart Memorial Trophy and framed certificate.
Seeded entry into the BCF young chef of the year competition (If under 23 years of age) Stage at a Michelin Star Restaurant
A MicroMix Stick Blender for the college generously donated by Robot Coupe.
Plus a prize from Contacto and Wrapmaster.

2nd PLACE

Silver Medal, framed certificate
Plus a prize from Contacto and Wrapmaster.

3rd PLACE

Bronze Medal, framed certificate
Plus a prize from Contacto and Wrapmaster.

ADDITIONAL AWARDS

Award for the best Starter Award for the best Main Course Award for the best Dessert

All finalists will also receive an embroidered apron, which should be worn during the competition and for the presentations.

All finalists in the competition will receive a certificate and one year’s free membership of the British Culinary Federation.