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Closing date for entries: 30 January
2010
Simply complete an Entry
Form and submit your chosen menu by 29 January 2010
You will need to include:
• Your name / telephone number / email address
• The name of your college or workplace
• A description of your menu with an ingredients list
The judges will select the six best entries for the cook-off to
be held on 16 February 2010
Competitors will be notified by Friday 3 February 2010.
Please ensure contact details are correct and clear to read!
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 Bristol
or attending a full or part time course at City of Bristol College.
2. Organisations may submit up to a maximum of two individual entries
per venue.
3. Entries must be returned to Chef v Chef, City of Bristol College
- Ashley Down Centre, Ashley Down Road, Ashley Down, Bristol BS7
9BU by 29 January 2010.
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. Using a range of quality fresh products from the
South West supplied by various sponsors, you will be required to
produce 2 covers of a main course and dessert of your choice. Competitors
will be provided with chef's whites and hats supplied by Kitchens.
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.
Under 23 years:
You will have two and a half hours to prepare and cook your selected
menu with no prior preparation of ingredients except base stock.
Competitors to supply all ingredients except basic larder as listed
on entry form.
23 years and over:
You will be provided with a mystery basket of ingredients supplied
by various local sponsors.
Click
here to print an Entry Form
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