BCF Young Chef of the Year 2019 confirms judge-line up will include Glynn Purnell and Paul Foster

British Culinary Federation (BCF)

British Culinary Federation (BCF)

Standard Supplier 13th August 2019

BCF Young Chef of the Year 2019 confirms judge-line up will include Glynn Purnell and Paul Foster

The BCF Young Chef of the Year competition has confirmed its line-up for judges for 2019.

They will be as follows:
Michelin-starred chefs Glynn Purnell and Paul Foster
Peter Joyner Development Chef Director Elior
Stuart Mcleod , Chairman BCF and Chef Director Zuidam
David Colcombe, Visiting Professor Culinary Arts UCB
Idris Caldora MCA Academy of Culinary Arts, Chef Adopt a School
One of the main aims of the British Culinary Federation is to encourage and support young chefs to strive for excellence within their chosen profession. This prestigious competition is an opportunity for young chefs to demonstrate their culinary skills and talent.

Now in its 22nd year, the British Culinary Federation is delighted that Major International, Contacto, Bidfood, Wrapmaster and Bord Bia - The Irish Food Board have joined us as competition sponsors, supported by Villeroy & Boch.

Over the past twenty one years we have seen the standard and individual styles and culinary skills continue to improve, and expect this year’s competition to be no exception. It is important to take time and care over your written presentation, as it could ultimately increase your chances of success.

The final is your opportunity to represent your establishment and gain recognition within our industry. The winner will be presented with the David Bache Trophy together with a cheque for £500 and a framed certificate, commemorative plate and an invitation to the Winners Lunch with Villeroy & Boch as well as a seeded entry into the National Young Chef of the Year final.

We look forward to receiving your entry.

The event details are as follows:

Venue: Bonnet Kitchen, University College Birmingham, Summer Row, Birmingham B3 1JB

The Bonnet kitchen has the facility for an audience to allow competitors to bring colleagues along to watch the competition.

Date: Monday, 11th November. Followed by dinner and prize giving.

Prizes 1ST: David Bache Trophy, cheque for £500, invitation to winners lunch with Villeroy & Boch, winner’s commemorative plate, framed certifi cate. Seeded entry into National Young Chef of the Year fi nal. 2ND: Cheque for £250, commemorative plate, framed certifi cate. 3RD: Cheque for £100, commemorative plate, framed certifi cate. Awards will also be presented for Best Starter, Best Main Course and Best Sweet.

• All fi nalists will receive a personalised chef’s jacket, framed certifi cate and a commemorative plate sponsored by Villeroy & Boch, a Wrapmaster dispenser and two tickets to the Awards Dinner at University College Birmingham.
The competition is structured into two parts. Firstly, the written entry which will be paper judged. The second part of the competition will last 2 hours.

You will be required to produce a 3-course meal of your choice for two covers in 2 hours. Menu to include a starter which must be suitable for a vegetarian. Main course using Rib Eye of Irish Beef which will be provided by Bord Bia The Irish Food Board on the day. Sweet of your choice.

Competitors will be provided with a commis chef from the University College Birmingham to help, carry and assist, but not cook. Competitors to supply all ingredients and light equipment. China will be provided by Villeroy & Boch and must be used on the day.

Judges will mark on the following criteria:

• Presentation and content of your submitted entry
• Working methods
• Professional techniques and culinary skills
• Hygiene practices
• Timing
• Quality and balance of textures and fl avours
• Presentation of finished dishes
Mise-en-Place allowed
• Washed and peeled vegetables and fruit, but not cut
• Stocks (not manufactured other than Major).
• No finished sauces.
• Weighed ingredients
• Uncooked pastry
• Competitors must use at least one Major product in their chosen menu. Wrapmaster will provide dispensers and product. All products will be available for use on the day.

For free samples or information on Major products prior to the competition, please contact:
Clare Robinson [email protected] Tel: 01933 352826
Excessive amounts of mise-en-place will incur penalty points. Please show as many skills as possible in front of the judges as time allows.

Conditions of entry

The British Culinary Federation Young Chef of the Year 2019 competition is open to any young chef who is 23 years of age or under. For non members, entry fee is £20.00 which includes one year’s membership of the BCF. Cheques should be made payable to the British Culinary Federation or you can pay by credit/debit card with the Secretary.

• Entry can be submitted on the official form or can be emailed to include entry form details.
• Additional sheets to be used.
• Entry form can also be downloaded from the BCF website: www.britishculinaryfederation.co.uk
• Chosen dishes, listed ingredients and brief method must be included with your entry.
• The closing date for entries is: Monday 14th October.
• Successful finalists will be notified after this date.

All entries should be sent by post or email to: Secretary BCF Young Chef of the Year PO BOX 10532 Alcester B50 4ZY

Email: [email protected]

To pay by card or for further details on the British Culinary Federation and application for membership, contact:
Mandy Bennett Tel: 01789 491218 Email: [email protected] or visit the website: www.britishculinaryfederation.co.uk

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