Student Cook and Serve Challenge 2022
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
Kindly sponsored by
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: firstname.lastname@example.org
Closing 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.
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.