 Rotary Young Chef Competition
Mid Herts Rotary Heat
Organiser: John
Walton
Welwyn GC Rotary
Club
or 01707 890790
|
What’s it
all about?
It’s a competiton for
budding chefs between 11 and 17. It starts local and goes through 2 more rounds
before the national final. It’s been
going for over 20 years and is sponsored nationally by Philippo Berio and
locally by Waitrose WGC.
Who can
take part?
Anyone between 11 and
17 (on 31st Aug 2016) in full-time
education and living or at school or college in the Welwyn, Hatfield, Brookmans
Park and Potters Bar areas can enter through their school, college or youth organisation.
What do
you have to do?
Submit a menu for a
three course healthy meal comprising starter,
main course and dessert for two people costing less than £15. If your menu is
selected by the judges for the local cook-off, you then have to prepare it in
two hours on Saturday 4th Feb at Monk’s Walk School. You will need to prepare a time plan and
costing list beforehand for this.
There it will be
tasted and assessed by a panel of local judges from the food and hospitality
industry. They will also assess you on
your skills and hygiene and will give you feedback if you want it..
Prizes
All competitors in
the local cook-off will receive a prize and certificate. The National finalists will be given an apron
to be worn at the final and the winner, second and third in will receive
trophies and prizes.
How to
enter
Complete the Entry
Form at the end and provide a detailed
menu. Send it to the organiser, John Walton via midhertsrotary@ymail.com. The
closing date is 20th Jan.
For the Mid Herts
heat, finalists will be notified by Monday 30th Jan at the latest and other competitors shortly
afterwards.
Interested? Read on below for all the details and an entry form that can be copied and pasted into a word processor. If
you have any questions, please contact John Walton on the email address above
or on 01707 890790
Rotary Youth Competitions
The Young Chef competition is one of five
competitions organised by Rotary International in Great Britain and Ireland.
The others are Young Musician, Young Photographer, Young Writer, Youth Speaks
and the Technology Tournament. To find out more about these competitions and
other opportunities, please visit midhertrotary.blogspot.com or www.rotarygbi.org/what-we-do/youth-competitions/
Information
Pack for 2016/17
Introduction
The Rotary Young Chef
Competition is a well established and successful competition organised and promoted
by Rotary International in Great Britain & Ireland and sponsored by Filippo
Berio. The local heat is sponsored by
Waitrose WGC.
It is a four stage national
competition to support and encourage development of cookery skills.
Aims
This
competition aims to encourage young people to:
· Learn how to cook a healthy meal
·
Develop food
presentation skills
·
Consider food hygiene
issues
·
Develop organisational
and planning skills
·
Develop an ability to
cope in a demanding situation
Who can
take part?
This competition is
open to all students in full time education between ages 11 and 17 on 31 August
2016.
Students who live or
are at school or college in the Welwyn, Hatfield, Brookmans Park and Potters
Bar areas can enter the heat of the competition organised by Mid Herts Rotary
through their school, college or youth organisation.
Prospective
entrants should complete the entry form with this Information Pack
The Four
Stages of the Competition
Local Heats These are organised
by local Rotary clubs and hosted by schools or colleges between September
and December. The winner of each local heat is entered into the district
finals.
The Mid Herts Rotary
Heat will be held in January/February 2017.
The closing date for entries is Friday 20th January 2017 and the
cook-off for the selected finalists will be on Saturday 3rd February 10.30-2.00
at Monks Walk School, Welwyn GC.
District Final Organised by Rotary District 1260 at North Herts College, Hitchin on 4th
March. The winner and runner up from the district final will be
entered into the regional final.
National Final The 2017 national
final will take place on Saturday 13th May in Lincoln.Regional Finals In Ipswich
on 11th March. The winner of the regional
final is entered into the national final.
Competition
Guidelines
Task To prepare in two
hours a three course healthy meal comprising
starter, main course and dessert for two people costing less than £15.
Judges Judges with appropriate
skills appointed by Rotary will apply the judging criteria and provide
feedback to all competitors with particular advice to the winners for the next round.
The judges will not discuss marks and their decision will be final.
Judging Criteria The judges will allocate
marks as follows:
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 starter
|
20 points
|
|
Taste and presentation of dessert
|
20 points
|
|
Taste and presentation of main course
|
30 points
|
Total 150 points
The
judges will deduct marks for courses presented outside the allotted time.
Only in exceptional
circumstances, at the sole discretion of the competition organiser, will
correspondence or discussions be entered into following the event.
At all stages of the
competition finalists will receive a certificate of participation.
After
the judges have determined the result of the competition one or more judges
will comment on their observations of
the competition before announcing the result.
In the Mid Herts competition, all finalists will receive feedback from a
judge if they wish.
Prizes
National finalists will be given an apron to be worn at the final. The winner, second and third in will receive
trophies and prizes.
In the Mid Herts
competion, there will be prizes for all the finalists.
How to
enter
To enter the local Mid
Herts Rotary heat, contact the organiser, John Walton, either via midhertsrotary@ymail.com or on
01707 890790. The closing date is 20th Jan.
Entrants
need to complete the Entry Form with this Information Pack and provide a
detailed menu. For the Mid Herts heat, the judges will then select 6 finalists
to compete in the cook-off at Monks Walk School, Welwyn GC on Saturday 4th Feb 2016
from 10.30 to 2.00. Finalists will be
notified by Monday 30th Jan at the latest and other competitors shortly
afterwards.
Competition
Procedure
Arrival On arrival competitors will be shown where to deposit their equipment and
ingredients.
Introduction Competitors and supporters will be welcomed and competitors will be
advised of the
location of the judging and table display areas. Competitors will then be
briefed by the judges. Supporters are not
allowed in the preparation area during the competition.
Cooking Areas Will be allocated on a first come first served basis, by ballot in later
rounds.
Equipment Standard cooking equipment will be available at the venue (no frying
pans for the Mid Herts heat). Competitors must bring
their own specialist equipment and any electrical equipment must have an
appropriate Portable Appliance Tested (PAT) certificate. Any clarifications on
equipment availability should be addressed to the competition stage organiser.
For later rounds
after the local heat, competitors should bring table settings, including plates
and serving dishes, cutlery for two people
and table decorations.
Supporters may assist
with the unpacking and organisation of the cooking area. Supporters may not
assist with any food preparation or table settings. Supporters must leave the
cooking area before the competition starts. Food preparation must not start
until the preparation time begins.
Setting
Table Time
(This
aspect of the competition will not apply in the Mid Herts Rotary heat.)
A maximum of ten minutes
setting table time is allowed for setting the display table for two people. The
display table should include a menu with the name of the competitor. During setting table time competitors must
not commence any food preparation but
should advise the judges of any ready or pre-prepared food or ingredients e.g.
marinated food they are using.
Documentation They should also make
available their completed time plan (see below) and their completed menu and ingredients
form (see below) for the judges to review.
The menu and
ingredients form should include all ingredients and the purchase cost of the
quantity of ingredients to be used.
·
If home grown produce is used the ingredients
should be valued at retail cost.
·
Small amounts of herbs, spices and seasonings
need not be included on the menu and ingredients form.
·
Receipts with the items clearly marked should
be attached to the menu and ingredients form. An electronic version of this
form is available from the competition organiser.
If a dish contains nuts of any type then this must be made clear on the
menu and ingredients form. The competition organiser must be made aware of this
on arrival so that appropriate separation can be arranged. All utensils and
surfaces must be thoroughly cleaned to avoid residue contamination.
Preparation Time A preparation time of two hours will be allowed when competitors
prepare, cook and serve their meal.
In
the Mid Herts heat, all 3 courses should be served at the end of the
preparation time. For later rounds, during the last 45 minutes of preparation
time, competitors should stagger serving their courses in the correct order and
at the correct temperature. One serving of each course should be placed in the
judging area and the other serving on the communal display table in the Mid
Herts heat, on the competitor’s own allocated table in the later rounds.
Clearing
up should be completed after the preparation time while the judging takes place.
Youth Competitions
The Young Chef
competition is one of five competitions organised by Rotary International in
Great Britain and Ireland. The others are Young Musician, Young Photographer,
Young Writer, Youth Speaks and the Technology Tournament. To find out more
about these competitions and other opportunities, please contact Mid Herts Rotary at midhertsrotary.ymail.com
or visit ribi.org.
Working with Children
Rotary International
in Great Britain and Ireland has adopted this statement of policy in working with children, the vulnerable and those with
disability. The needs and rights of the
child, the elderly, the vulnerable and those with disability take priority. It
is the duty of every Rotarian to safeguard the welfare of and prevent the
physical, sexual or emotional abuse and neglect of all children, the elderly,
persons with disability or otherwise vulnerable persons with whom they come
into contact during their Rotarian duties.
|
Rotary Young Chef Competition
Mid Herts Rotary
Heat
|
Entry form 2016/17
Please read this
Information Pack before completing the form clearly.
By returning this
form you confirm you have read, understood and agreed to the Information Pack. Please
return to John Walton at midhertsrotary@ymail.com or
18 Sheepcote, Welwyn
GC AL7 4QD by Friday 20th January 2017.
Entrant’s Name
|
Age on
31 Aug 2016
|
Home Address
|
Email
|
Tel No
|
|
Allergies
e.g. nuts
|
|
Entrant’s signature
|
Date
|
School/college
|
|
Contact person
|
Email
|
Tel No
|
|
Contact
Person
|
Email
|
Tel No
|
|
.
No comments:
Post a Comment