EDP Norfolk Food and Drink Awards 2017 - Chef of the Year

The Norfolk Chef of the Year cook off date is not yet confirmed but will take place at City College Norwich between Monday 10th July and Friday 18th August.

Entry Criteria

This prestigious award is open to chefs who are working within the Norfolk food and drink industry. Competitors may come from all areas of the hospitality business, including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors. This will recognise the close link of fine food with using the best of local produce.

Readers and businesses are requested to make nominations; chefs will then be invited to make a formal submission towards a live cook-off in the HotelSchool.

The Challenge

Competitors are required to produce a creative menu that could be used for a special occasion to be held in the county. The menu must reflect local produce and seasonal availability; chefs will be asked to provide a brief reasoning behind the selection of main ingredients and the supplier they use to purchase these. An allowance per cover of £9.50 food cost is set for the menu; please include costs of ingredients as part of your submission. Chefs should also provide the relevant allergen information for their suggested menu.

The menu must consist of starter, main course and dessert.

Competitors will be expected to provide the following as part of their final submission:-

  • a current menu from their place of work
  • relevant dietary information for the menu included
  • a resume of their chef career to date

From this paper entry there will follow a live cooking competition to decide the Norfolk Chef of the Year, the judges will shortlist a selection of the entrants to take part in the cook off. This will take place in the kitchens of the HotelSchool at City College Norwich.

Competitors will provide all of the ingredients on the day, each chef will be allowed 3 hours to prepare cook and serve the menu. The chefs taking part in the cook off will produce two covers of the menu to present to judges.

Competitors are required to bring all relevant equipment needed to complete their menu. There will be access to general equipment in the Hotel School Kitchens though any specialist equipment will have to be shared.

Very little can be prepared in advance, stock can for example, but no mise en place.

Competitors should pay particular attention to:

  • Authenticity
  • Wastage
  • Sourcing
  • Seasonality
  • Balance of menu

Marking will be awarded with the following balance

  • Kitchen management including hygiene 10%
  • Skills and use of products to meet menu descriptions 20%
  • Presentation and taste of dishes including balance of menu 50%
  • Taste panel comments and view of meal experience 20% ( taste panel will be asked to rank the dishes presented at each course)

Menu

Suppliers and ethos of local resourcing in terms of food

Starter

Dish name:
Dish description:

Main Course

Dish name:
Dish description:

Dessert

Dish name:
Dish description:

Starter

Ingredients & Working Methods

Weight / Ingredients / Cost

Method:

Main Course

Ingredients & Working Methods

Weight / Ingredients / Cost

Method:

Dessert

Ingredients & Working Methods

Weight / Ingredients / Cost

Method:

Before sending the entry form please ensure that you have completed the following as well as included the following within your application:

Statement on ethos of using local and regional products

Completed overall menu

Up to date menu and CV