Closing date for entries: 30 January 2012

Simply complete an Entry Form and submit your chosen menu by 30 January 2012

You will need to include:
• Your name / telephone number / email address
• The name of your college / workplace / telephone number
• Typed description of your menu, using the ingredients listed on the competitor’s entry form

Under 23 years AND 23 years and over
Design and submit a menu for a main course and dessert using the list of ingredients. Include a diagram of both dishes indicating how they will be presented. Describe how each will be prepared and served.

Competitors will be judged on their creative use of the ingredients and will be selected by the panel of judges to the cook off on 9th February. You will be notified if you are successful. You will have 2.5 hours to cook and serve your menu. All ingredients will be supplied. Service plates and specialist cooking equipment must be provided by the competitor.

Click here to print an Entry Form

Rules:
1. Entrants should be working in a commercial kitchen whether it be full-time or part-time within a 50 mile radius of Bath or attending a full or part time hospitality course at City of Bath College.
2. Restaurants may submit up to a maximum of two individual entries per venue.
3. Entries must be returned to Chef v Chef, City of Bath College, Hospitality, Avon Street, Bath BA1 1UP by 30 January 2012.
4. Judges decision is final at any stage of the competition and will be adhered to.
5. Prize winners and recipes will feature on this web site: www.chefvchef.co.uk

Guidelines:
Particular emphasis should be given to the preparation and complementary flavours of the chosen dishes showing a range of skills with flair and innovation. Competitors will be provided with chef's whites and hats. Competitors will need to provide any specialist small pieces of equipment and presentation plates that may be required. A commis chef will be provided to assist you prior to and after the cook off.

Click here to print an Entry Form