The BCF Young Chef of the Year is now open for entries to all chefs aged 25 years old and under.
The competition takes place on Monday 11 November at University College Birmingham's competition kitchen.
Competitors will be required to produce a three-course meal of your choice for two covers in two hours.
The menu must consist of: a fish starter (no shellfish), the 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, followed by a 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.
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.
Entires will be paper judged and finalists then notified. All entries need to be sent to the competition organiser, Peter Griffiths at peter@salonculinaire.co.uk.
For non-BCF members, entry fee is £25 which includes one year’s free membership. Payment by credit/debit card or bank transfer by emailing the Secretary on secretary@britishculinaryfederation.com or 07859 950858.
The closing date is Monday 7 October.
The winner is awarded a 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.
Second place wins silver medal, cheque for £300, commemorative plate and certificate, while third place wins a bronze medal, cheque for £200, commemorative plate and certificate.
Awards will also be presented for Best Starter, Best Main Course, Best Dessert.
Sponsored in partnership with: Bord Bia Irish Food Board, Major, Lakeland Dairies, Wrapmaster and RAK Porcelain.
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