Closing date for entries: Friday 29 January 2010

Simply complete an Entry Form and submit your chosen menu by Friday 29 January 2010

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 committee will select the six best entries for the cook-off to be held on 16 February 2010 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 cook-off on 16 February 2010. 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 cook-off to be held on 16 February 2010

Competitors will be notified 10 days before the cook-off date.

Click here to print an Entry Form

Rules:
1. Entrants should be working full or part time in a commercial kitchen within a twenty-five mile radius of Cheltenham or attending a hospitality course at Gloscol.
2. Establishments may submit a maximum of two entries per venue.
3. Entries must be returned to: Mandy Cotton, Gloscol, Gloucester Campus, Llanthony Road, Gloucester GL5 2JQ.
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 Jackets and will need to provide any specialist small pieces of equipment. All ingreiants will be provided by GLOSCAT. 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