The British Culinary Federation and sponsors invite entries for the BCF Chef of the Year 2023

The Staff Canteen

Editor

Courtesy of Quebec Maple Syrup Producers, the winner will attend a “Discovery Trip” to Quebec, Canada, as well as an “Inspired Irish Beef Chefs Trip” to Ireland with Aubrey Allen and Bord Bia and a cash prize of £2,000.

The trip to Canada will take place in March 2024 during tapping season to learn about maple harvesting, visit maple forests and sugar shacks, meet local producers and chefs and explore Montreal.

The winner will also be heading to Ireland in 2024 to see for themselves the sustainable generational farming practises that produce top quality Irish beef and sample some of the exciting produce Ireland has to offer.

Closing date for entries: Friday 21st April 2023 Butchery & Maple Masterclass: Monday 15th May Aubrey Allen Final: Monday 12th June University College Birmingham followed by dinner and prize-giving.

Competitors are asked to prepare, cook and present a 3-course meal for two covers in 2 hours.

Starter of competitor’s choice (to include fish and/or shellfish), with the main course using grass fed Irish beef. The cut for the Main Course will be announced at the butchery masterclass on Monday 15th May.

The Beef will be supplied by Aubrey Allen and Bord Bia on the day of the competition.

Dessert of competitor’s choice. (Please note pure Canadian Maple Syrup must be used in the dessert).

Mise-en-place allowed: vegetables/fruit washed and peeled but not cut, stocks but not totally reduced, ingredients weighed, uncooked pastry.

Pre-cooked food not allowed.

Entry to include chosen menu for starter and dessert along with brief method. Entries will be paper judged by members of the organising committee.

HOW TO ENTER

Closing date for entries, Friday 21st April 2023; all entries must include Name, Age, Address, Place of Work, email address and jacket size.

Please send entry to [email protected]

Successful candidates will need to attend the butchery masterclass on Monday 15th May at Aubrey Allen to learn the cut of beef for their chosen main course.

Final will take place on 12 June in the competition kitchen at University College Birmingham followed by dinner and prize-giving.

Competitors to provide all ingredients except the beef and maple syrup. Commis Chefs will be provided on the day to help fetch, carry and wash up but not assist in cooking.

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