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Essential Cuisine

North West
Young Chef of the Year

North West Young Chef
Competition Rules & Regulations

  1. The competition is open to all chefs who will be 25 or younger on 29th September 2020. Therefore date of birth should be 30th September 1994 or later. Open to chefs who are currently working in hotels, pubs, restaurants and other hospitality establishments throughout the North West.
  2. The competition is aimed at recognising your ability to plan, prepare and present a menu based on your knowledge of local produce grown and reared in the North West.
  3. Our definition of North West produce is “goods that are grown, reared, caught, brewed, pickled, baked, smoked or processed in the North West region” (which encompasses Cumbria, Cheshire, Lancashire, Greater Manchester, Merseyside and Shropshire).
  4. All entrants must prepare a 3 course meal for 2 people at a total cost of £25.
  5. All entrants must work in one of the listed counties.
  6. Water baths are permitted to be used for the competition.
  7. The total cook off time is 2.5 hours, and you’ll be expected to serve all three courses in order (starter, main, dessert) within the final 45 minutes of the allowed time.
  8. All entries will be paper judged and the entries with the highest paper scores will be invited to one of the semi-finals.
  9. Judging at the paper stage will give highest marks to those of you who show excellent knowledge and understanding of regional produce including variation of cooking methods, balance of menu and terminology.
  10. All semi-finalists must be prepared to take part in the final on 15th May 2019 if so required.
  11. The winner must be prepared to take part in a demonstration if the company deems this appropriate.
  12. Finalists should bring all necessary food ingredients with them. Prior preparation is discouraged, as marks will be awarded for the ability to work methodically & demonstrate technical skill.
  13. All entries are presumed to be the work of the competitor and the judges expect professional honesty at all stages of the competition.
  14. All fixed equipment will be supplied by the venues. You are required to bring your own light equipment such as pans, utensils, knives, trays and bowls. Crockery will be available, however, it is strongly recommended that you bring your own so that you can achieve the overall presentation you desire.
  15. A maximum of 2.5 hours will be allowed for cooking at the final, although unpacking and setting up time will be given beforehand.
  16. You should be properly attired and dressed in chef whites when attending the events.
  17. Judging of the final will incorporate hygiene and preparation methods as well as cooking and presentation skills, therefore as much of the preparation and cooking as possible should be done on the day.
  18. You should prepare and present 2 portions of each dish – one for presentation and one for tasting. Consistency of presentation is expected.
  19. Dishes for tasting need to be presented in menu sequence. These times will be advised on the day.
  20. Prizes are as stated. There will be no cash alternative.
  21. The judges’ decision is final.
  22. Essential Cuisine reserves the right to publish all recipes.

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