Rotary Young Chef 2012

Mid Herts Rotary Young Chef 2012

Ø Plan a meal 4 2 people 4 £10

Ø Enter your menu by Fri 20^th Jan

Ø Cook it (if the judges pick it) on Sat 4^th Feb

Free ingredients!   Prizes!

For info email midhertsrotary@ymail.com

Sponsored by Waitrose

You have to live or study in the Mid Herts area and be born between 01/09/1993 and 31/08/2000 to enter.

Enter by copying the form below into an email, attaching your menu (ingredients and methods) and emailing midhertsrotary@ymail.com

MID HERTS ROTARY

(Rotary Clubs of Welwyn Garden City, Brookmans Park, Hatfield & Potters Bar)

ENTRY FORM

Name                                                     ………………………………………………………….……

Home Address                                      ………………………………………………………….……

                                                                 ………………………………………………………….……

                                                                 …………….………………………………………..……….

                                                                 Phone ………………………………………………….……

                                                                 e-mail ………………………………………………….……

Date of birth                                          ……………....………………………………………..……          

School/Organisation                             ……………………………..............................................

Menu to be prepared           Main course……………………………………………………………

                                            Dessert    …………………………………………………………………

Please attach a copy of all recipes - ingredients and method.  Please highlight any inclusion of nuts of any kind.

If selected you will need to be available for the cook-of on Saturday 4^th February2012 between 10.30am and 2.00pm.  In the event of bad weather this will be re-arranged for Saturday 11^th February at the same time.

Please return this entry form to John Walton at midhertsrotary@ymail.com

by Friday 20th January 2012

Full rules 

Mid Herts Rotary

Young Chef 2012

in association with

Waitrose, Welwyn GC

The rules and entry form for the Mid Herts competition leading to the district, regional and national finals

Entries must be submitted to the organiser, John Walton, at midhertsrotary@ymail.com

by Friday 20th January 2012

RULES

 1.    Objectives

       This competition aims to encourage young people to:

·         Develop cookery skills.

·         Develop food presentation skills.

·         Consider healthy eating options.

·         Prove their organisational and planning skills.

·         Prove their ability to cope in a demanding situation.

2.    Age of Entrants

Students must be aged 11 years to 17 years, on 31^st August 2011 for the 2012 competition.

Having a date of birth between 01/09/1993 – 31/08/2000

 3.    The Mid Herts Competition

Stage 1  Entrants are asked to prepare a menu for a 2-course healthy meal for 2 people (main course and dessert) costing no more than £10.00.  Menus will be judged on nutrition, colour, balance of flavours and textures of the dishes and the range of skills needed to prepare them.  The six entrants with the best menus chosen by the judges will invited to take part in the cook-off at Monk’s Walk School, WGC on Saturday 4^th February 2012 between 10.30am and 2.00pm.

Stage 2  The Cook-Off for the selected competitors.  Competitors chosen for the cook-off will receive a £10 voucher for Waitrose Welwyn GC for the cost of their ingredients.

USE OF NUT BASED INGREDIENTS:- If a dish contains nuts of any type then this must be made clear in the submitted recipes. The judges and other contestants must be made aware of this before the commencement of preparation and cooking so that appropriate separation can be arranged. All utensils and surfaces must be thoroughly cleaned to avoid residue contamination.

 4.    Timing for the Cook-off

Setting up time: 30 minutes

Cooking Time: 2 hours.

Timing is vital and judges will deduct marks for meals not finished on time.

5.  Procedure for the Cook-Off

Arrival and Briefing 10.30

All competitors will gather together for a welcome and initial briefing at 10.30. 

There will be a draw for cooking areas including which type of cooker will be used. 

Supporters may assist in bringing equipment etc. into the cooking area, during setting up time.

Setting up Time 10.30 to 11.00

This is to include organising the cooking area (sole use of one cooker only) and collecting together equipment. 

There is to be no handling or preparation of ingredients in this time.  Any ready or pre-prepared food/ingredients should be declared to the judges e.g. marinated foods etc. 

Standard cooking equipment will be provided, but not frying pans. Competitors must bring their own serving dishes and specialist or electrical equipment (which must have a PAT test certificate) in addition to their own ingredients.

Competitors should display a copy of their menu at their cooking area. 

Small amounts of herbs, spices and seasonings and small quantities of other “stock cupboard” ingredients need not be included in the costings.  Please note you only cost the weight of ingredients used.

Cooking Time 11.00 to 1.00

This is to include preparing, cooking and serving of the meal at the correct temperature.  Entrants have use of fridge and limited freezer space.

The dishes will be served at the end of the cooking time at 1.00pm.  One serving will be displayed in the supporters’ area and used for photographs and sampling by the supporters.  The other serving will be delivered to the judges to taste.

Washing up may be finished off after the cooking time. 

At all times entrants must consider personal hygiene, correct handling of food, food hygiene and neat working conditions.

N.B. A separate room/area will be available for supporters to use while the competition is in progress.  There can be no entrance to the cooking area by anyone, other than officials, while the competition takes place.

6.  Marking

The organising committee will appoint the judges.  Mark allocation will be:

·         Healthy Choice of dishes                                                             5 points

·         Planning                                                                                        5 points

·         Costing                                                                                         5 points

·         Range of skills used                                                                   15 points

·         Neatness of working area and hygiene                                     10 points

·         Wise use of time allowed                                                             5 points

·         Meal served at correct temperature                                            5 points

·         Presentation of table (including flowers, cloth etc.)                     5 points

·         Taste and presentation of starter                                               10 points

·         Taste and presentation of main course                                      10 points

·         Taste and presentation of dessert                                              10 points

After the marking has taken place, the judges will comment on the presentations and announce the result.  The decision of the judges will be final.  They will not discuss marks and no correspondence or discussion will be entered into following the event.

7.  Awards

All cook-off competitors will receive a certificate and a prize.  The winner will go forward to the District Final to be held on 25^th February 2012.  The winner of that will go forward to the Regional Final in March and the winner there will go to the National Final on 21st April in Abingdon.