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BCF Student Chef of the Year 2023 Competition

In Partnership with:



When: Wednesday 22nd November

Where: University College Birmingham


COMPETITION BRIEF


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


2 hrs will be allowed to prepare, cook and present a 3-course menu for 2 covers:

  • Starter suitable for a vegetarian diet

  • Main course to include Cod

  • Dessert of your choice

Further information for competitors


  • Chosen menu must be included with your entry, together with name, college address, college course, home address and age.

  • A menu must be presented to accompany your dishes on the day.

  • Competitors must provide all their own small and specialist equipment.

  • Competitors will be marked on culinary skills shown, hygiene, working methods, portion size, flavour, temperature, presentation and timing.

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

  • Ingredients may be weighed and measured.

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

  • Please send your entry by email to Andrew Sage, email: amk_sage@outlook.com

Closing date: Friday 27th October 2023 but please try to 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 certificate.

Cash prize of £150

Machine for the College generously donated by Robot Coupe.

Plus a gift from Contacto and Wrapmaster.


2nd PLACE

Silver Medal, certificate

Cash prize of £100

Plus a gift from Contacto and Wrapmaster.


3rd PLACE

Bronze Medal, certificate

Cash prize of £100

Plus a gift from Contacto and Wrapmaster.


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 framed certificate and one year’s free membership of the British Culinary Federation.




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