2007 Competition Rules
Open to chefs and trainee chefs between 18 and 23 years (by Saturday 1st December 2007) working in the hospitality or food industry, holding a British passport.
Your application should be submitted by email in Microsoft Word or by post and consist of:
1) Either the written application form which can be printed off from the websites listed below or a page of contact details: Your full name, the name you wish to be known by, your postal address, your email address, your work phone number, your mobile phone number. Your date of birth and current nationality.
2) A typewritten menu for two covers to be cooked in two hours using New Zealand produce and wine. Specify ingredients, quantities and your methods of preparation and cooking. Give your choice of wine.
First course: sea food, to be accompanied by a NZ Chardonnay or Sauvignon blanc
Main course: a meat dish using farmed NZ loin of venison to be accompanied by a NZ Cabernet sauvignon, Pinot Noir or Syrah
Dessert: using Valrhona Chocolate, to be accompanied by a NZ sparkling wine
3) Approximately 100 typed written words on why you would like to visit New Zealand
4) A curriculum vitae (cv) consisting of a list of your qualifications and where you obtained them, if you are still studying, where and what? Your employment history. Also, competitions entered and any prizes won, any distinctions
5) A short letter signed by your employer or mentor on official headed notepaper or from an official email address verifying the details of your CV and sponsoring your application. These papers should be sent to Francis King, 32 Western Rd, Oxford OX1 4LG or emailed to Link@Talktalk.net to arrive by Friday 7th September 2007.
Please note:
• These papers will not be returned to you
• The recipes (duly acknowledged) contained may be reproduced for advertising purposes. The winner’s recipe may be used by the sponsors.
Short listing
The application will be judged on paper by a distinguished panel of judges chosen by the Craft Guild of Chefs. You will be informed by or shortly after Friday 14th September. whether you are one of the eight short listed candidates or not. All applicants will be notified. Successful applicants will receive further detailed instructions about the cook offs at this point.
The Cook Off
If you are one of the short listed candidates, you will be invited to a Cook Off at The Culinary Skills Theatre of The Restaurant Show, Earls Court 2, London at 2pm on Tuesday October 9th. After introductions and instructions, you will be asked to produce the menu you created at the first stage, within a two hour period. NOTE: a standard kitchen, loin of NZ farmed venison and NZ wines will be provided at the cook off.
However you will have to bring with you all other pots, pans, utensils and ingredients. Mis en place permitted includes peeled but not prepared veg and fruit, puff pastry, basic or finished stock and reductions, egg custard and stock syrups, weighed ingredients, marinated fish or meat.
Meat and fish should be prepared during the competition where practical.
The results of your cooking will be judged by a panel of experts who will be looking at your:
• presentation, visual impact and style, creativity and originality
• composition, use of colours, textures, lay out,
• menu balance, protein, carbohydrates, etc. and use of fresh produce
• preservation and enhancement of the taste and texture of the produce through your cooking, professional techniques and hygiene
• how the choice of wine complements the taste of the food
Your name, training institution or place of work will be displayed at the Theatre.
You will also be interviewed at The Restaurant Show for 15 minutes at some point between 11 am and 1 pm on your menu, your ambitions in the industry, why you want to go to NZ and whether you would be a good Ambassador for British cuisine. N.B. the marking system is 80% on cooking, 20% on interview.
Free passes to the Restaurant Show are available on application for your supporters.
You may nominate up to two people, such as your mentor or colleagues who may help you set up and clear up but who may not accompany you on stage during the actual cook off or at the interview.
Award
The eight short listed candidates and two nominated guests will be invited to an official reception in the Penthouse Suite of New Zealand House, Haymarket, London, on the evening of 16th November 2007. The reception will be hosted by the NZ High Commissioner and catered by Peter Gordon of The Providores, Marylebone with some fine NZ wines to drink when the winner will be announced.
Prizes
All eight short listed candidates will be given a year’s membership of the Craft Guild of Chefs and will be presented with certificates, glassware and other gifts.
The winner of the first prize will receive
A return flight provided by Air New Zealand and a grant to cover all expenses for a working visit to New Zealand to work and learn for up to three weeks in top restaurants around the country, with the option of one further week free to explore and enjoy. To be taken in the late NZ summer, i.e. Feb/March 2007.
2nd and 3rd placed contestants will each receive the opportunity of a week’s work experience at Peter Gordon’s Providores and Tapas Room in Marylebone and a grant to cover accommodation and food.
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