Registration form
The Cook well Be well challenge
Company name(s):
Company address:
Your name:
Your tel:
Your email:
Team name:
Names of team
members
Please note:
· If there is more than one team per company please fill out separate forms.
· Please supply menus for each team to the address below by 15 April 2012.
· Companies will be informed if they have got through by 27 April 2012.
· There will be a small fee per team if you are selected, to cover overheads.
Preferred method of payment for £20 entry fee:
Please note entry fees will only be taken on team selection
To secure your place, please complete and return the form(s) with your menu(s)
by 15 April 2012, to:
Rachel Faulkner
Workplace Health Coordinator
NHS Cornwall & Isles of Scilly
Health Promotion Service
Kernow Building
Wilson Way
Pool
Redruth TR15 3QE
01209 313419 /
www.behealthyatwork.org
Instructions for team members for the
The Cook Well Be Well Challenge
Introduction
The Cook Well Be Well Challenge first came about when Rodda’s discussed with the NHS Cornwall College and Simon Burt Photography, the possibility of an annual contest for businesses around Cornwall, to compete against each other in creating fun, healthy menus.
This competition is open to all who do not cook professionally but who enjoy cookingor would like to have a go at cooking. If you are keen to find out more about eating healthy food and have fun doing so, then this competition is for you! We hope that by getting involved in the Cook Well Be Well competition you will encourage friends, family and colleagues to eat healthy meals at home.
The aim for the teams competing is firstly to have fun! and whilst having fun to learn more about the use of different ingredients, creation of meals and how flavours work together.
We hope those participating in The Challenge achieve all of this!
Instructions
1. Teams to be no larger than 4 people and to not include professional cooks/chefs
2. If more than one team is being submitted, separate registration forms are required for each team
3. There will be a fee per team (if you go through) of £20 to cover costs (deducted on selection)
4. There will be cupboard basics supplied in the kitchens (see list overleaf)
5. Team menus are to be based on ‘The Eatwell Plate’
6. Each team will need to design a 2 course menu to feed 4, costing no more than £10
7. Each menu should consist of starter and main or main and dessert
8. Each team needs to supply a laid out menu and a separate costing of that menu
9. Those who are successful and go through to the cook off heats and final, the food items from the supplied template, are free of charge
10. Each team is allowed 2 ‘special’ items to help with their menu(s) the cost and supply of which the team is responsible for and to be included within the £10 budget
11. Each team will cook for 4 people, consisting of a photographer and 3 judges
12. Each team will be judged on:
a. Producing healthy balanced dishes
b. Are the dishes overall value for money
c. Use of local produce
d. Preparing something which is creative and inspiring for a family meal
13. The kitchens are based in Camborne and St Austell Colleges
14. Each team can have a practice session at either St Austell or Camborne College with help from a chef mentor (please note, any food required for practise heats must be supplied by the team)
15. Selected menus from the cook off will be published in a recipe booklet
16. All successful entries will receive a recipe booklet
17. A prize will be given to each member of the winning team.
Schedule of events
Please note below the timetable of events and ensure these dates are in each team member’s diary, going forward:
Current timetable of events
2nd March 2012 / Launch (sign up at awards ceremony)By 15th April / Deadline for Registration and menu entries
Mon 23rd April / Judging takes place / Stage 1
By 27th April / Notification to contestants going through to the
‘Cook off’ challenge / Stage 2
Mon14th May / Camborne 1 practice session (4pm to 7pm)
Tues 15 May / St Austell 1 free practice (4.30pm to 7pm)
Mon 21st May / First ‘Cook off’ Camborne – Prep and cook time 1½ hrs (6pm to 8pm)
Tues 22nd May / First ‘Cook off’ St Austell – Prep and cook time 1 ½ hrs (6pm to 8pm)
Mon 11th June / Finals at Camborne / Stage 3
Example Menu for £10
Starter
Pea Soup
Main
Char- grilled Rump Steak & Garlic butter
Potato Salad
Starter - Ingredients / Cost10g butter / Free
1 large leek, trimmed and thinly sliced (250g) / 0:50
750ml vegetable stock / Free
500g garden peas / 0:68
pinch of sugar / Free
salt and freshly ground black pepper / Free
4 tbsp whipping cream to serve / 0:11
Cost for starter / £1:29
Main – Ingredients / Cost
4 x 100g rump steaks / 5:60
Potato salad
- 800 g small potatoes, washed / 1:00
2 tsp olive oil / Free
1 red pepper, thickly sliced lengthways / 0:68
150g asparagus, ends trimmed / 1:00
10g parsley / 0:10
2 tbsp lemon juice / 0:14
Extra 2 tbsp olive oil / Free
Garlic Butter
100g Butter
2 cloves garlic, crushed
10g parsley / Free
0:08
0:10
Cost for main / £8:70
Grand total for meal / £9:99
Food template and guide
Store Cupboard Basics
Salt / 1kg large bag
Pepper / 25g (small pot)
Butter / 250g
Milk / 2 pints
Curry powder / 100g (large pot)
Chilli powder / 100g (large pot)
Selection of stock cubes / 86g (12 cubes)
Mixed herbs / 14g (small pot)
Flour (plain, corn, self –rising) / 500g (small bag)
Cooking Oil (olive and ground nut) / 1 Litre (standard size)
Sugar / 750g (standard bag)
Mustard / 100g (standard jar)
Vinegar / standard size
MENU
Suggested menu for Team:
Name / Ingredients / CostStarter
Main
Dessert
Total / £
Overall cost no more than £10
Two special ingredients:
Disclaimer Form
There will be a photographer at the events and pictures will be taken along with video footage, which will be hosted on the Health & Wellbeing website after the events.
By signing below you are giving your permission to allow us to use the imagery and video for the promotion of Health & Wellbeing and the Cook well be well challenge.
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