Mid Herts Rotary
Young Chef 2014
Can you plan and cook a meal for two?
Do you
have interesting and creative ideas about food?
If so,
read on ...............
The
competition has two rounds.
For Round 1 you plan a healthy meal consisting of a main course and dessert.
This should be a meal for two and should not cost more than £12. You list the
ingredients and the methods that you would use to prepare it.
Entries
should be emailed to midhertsrotary@ymail.com by Friday 24th January. Don’t forget
to include your name, email address and phone number.
Six entries will be selected
for Round 2, the Cook-Off, on the
basis of quality of the menu, including the colour and balance of ingredients,
nutritional content, visual appeal and originality.
For the Cook-Off, you will
be asked to prepare, cook and serve your chosen meal. You will be provided with a £12 voucher for Waitrose
WGC to purchase the ingredients for the recipe you have submitted. If you are selected we will inform you by Monday
3rd February.
Whilst you
are preparing and cooking your meal, you will be watched, guided and assessed
on your cooking skills by the judges. Once all
the meals have been cooked the judges will taste the meals and make their final
decision on the winner and award the prizes.
The Cook-Off will be at Monk’s
Walk School on Saturday 8th February 2014 from 10.30am to 2.00pm (cooking from11 am to 1 pm). There will be prizes for
the winners and the overall winner will go on to the district final on 22nd
February and, if successful, to regional and national finals.
Let’s
get cooking!
Below are 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 24th January 2014
1. Objectives
This
competition aims to encourage young people to:
·
To cook a healthy meal
·
Develop food presentation skills
·
Consider food hygiene issues
·
Develop their organisational and planning skills
·
Develop their ability to cope in a demanding situation
2.
Age of Entrants
Students must be aged 11 years to 17
years, on 31st August 2013 for the 2014 competition.
Having a date of birth between
01/09/1995 – 31/08/2002
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 £12.00. 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 8th February 2014 between
10.30am and 2.00pm.
Stage 2 The
Cook-Off for the selected competitors.
Competitors chosen for the cook-off will receive a £12 voucher, from
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, in addition to
their own ingredients. Any specialist or electrical equipment must have a PAT
test certificate.
Competitors should display a copy of
their menu and costings 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 and adjudicate.
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:
·
Costing
5 points
·
Planning
10
points
·
Healthy
choice of dishes 10
points
·
Presentation
of table including flowers, cloth etc 10
points
·
Meal
served at correct temperature 10
points
·
Neatness
of working area and hygiene 15
points
·
Range
of skills used 20
points
·
Taste
and presentation of dessert 20
points
·
Taste
and presentation of main course 30
points
·
Total
130
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 Saturday 22nd February in Hitchin. The winner of that will go forward to the
Regional Final in March and the winner there will go to the National Final organised by Rotary to be held on Saturday
26th April 2014 at Dundee College, Kingsway Campus, Dundee DD38LE
MID HERTS
ROTARY
(Rotary
Clubs of Welwyn Garden City, Brookmans Park, Hatfield & Potters Bar)
Young Chef 2014
ENTRY FORM
(Copy and paste the text into Word or another word processor or direct into an email)
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 8th
February 2014 between 10.30am and 2.00pm.
School/organisation
contact name …………………………………………………………..……
phone …………………………………………………………..……
email …………………………………………………………..……
Please return this entry
form by email to John Walton at midhertsrotary@ymail.com
by Friday 24th January 2014
