BCF Young Chef of the Year

Open to all young chefs who are 25 years of age and under on the date of the competition. For non-BCF members, entry fee is £25 which includes one year’s free membership. Payment by credit/debit card through the Secretary, email: secretary@britishculinaryfederation.com Tel: 07859 950858 or through direct bank transfer, bank details through the secretary.

Chosen dishes, listed ingredients and a brief method must be included with your entry, along with name, home address, place of work, mobile number, age and jacket size.

CLOSING DATE FOR ENTRIES IS MONDAY 7TH OCTOBER.

All entries to be sent by email to competition organiser: Peter Griffiths, email peter@salonculinaire.co.uk.

Venue: University College Birmingham with a competition kitchen which has the facility for an audience to allow competitors to bring colleagues along to observe on the day.

Date: Monday 11th November 2024, followed by Dinner and Prizegiving

PRIZES

1st: Gold Medal, Trophy, cheque for £500, winners commemorative plate and certificate, Grass Fed Irish Beef Masterclass with Aubrey Allen. Seeded entry into National Young Chef of the Year 2025.
2nd: Silver Medal Cheque for £300, commemorative plate and certificate.

3rd: Bronze Medal cheque for £200, commemorative plate and certificate.

Awards will also be presented for Best Starter, Best Main Course, Best Dessert.

All finalists will receive a personalised chefs jacket, certificate and a commemorative plate sponsored by RAK PORCELAIN and two tickets to the Awards Dinner at University College Birmingham.

The competition is structured into two parts: Your entry will be paper judged and finalists then notified. You will be required to produce a 3-course meal of your choice for 2 covers in 2 hours.

Menu: A Starter to include fish (no shellfish), Main Course using Rib Eye of Dry Aged Grass Fed Irish Beef provided on the day by Bord Bia the Irish Food Board, supplied by Aubrey Allen. Dessert of your choice to include pastry. Competitors to provide all their own small and specialist equipment.

Please note at least one Major product must be used in your menu as well as Lakeland Dairies Real Dairy Whipping Cream and Salted or Unsalted Butter which will also be provided on the day.

Mise-en-place allowed

Prepared pastry, not cooked.
Washed and peeled vegetables and fruit but not cut.
Fish filleted and portioned.
Stocks not manufactured other than Major.
No finished sauces.
Weighed ingredients.

Wrapmaster will provide dispensers and product. All products will be available for use on the day.

Sponsored in partnership with: Bord Bia Irish Food Board, Major, Lakeland Dairies, Wrapmaster and RAK Porcelain.