Closing date for entries: Friday 1 February 2008

Simply complete an Entry Form and submit your chosen menu by Friday 1 February 2008

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 of age
From the list of ingredients (see competitors entry form) you will be required to produce a menu for two covers including a main course and dessert of your choice. The menu will be selected by the panel of judges, and competitors invited to the Final cook off on 20 February 2008 where you will cook your selected menu.

Over 23 years of age
From the list of ingredients (see competitors entry form) you will be required to produce a menu for two covers including a main course and dessert of your choice. The menu will be selected by the panel of judges, and competitors invited to the Final cook off on 20 February 2008. On the day of the cook off you will have a mystery box of ingredients. You will have 35 minutes to compile a menu including a main course and dessert which will be presented to the judges. You will then have two and a half hours to produce your menu.

The judges will select the six best entries for the final cook-off to be held on 20 February 2008

Competitors selected, will be notified by Monday 9 February 2008

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 twelve 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 Friday 25 January 2008.
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