TABASCO® Student Slow-Cook Food Challenge 2017

In Association with the Craft Guild of Chefs and sponsored by Flagship Europe (www.flagshipeurope.eu)

Application Form

TITLE (MR/ MS/ MRS/…)
NAME
ADDRESS
POSTCODE
HOME PHONE
MOBILE PHONE
EMAIL ADDRESS
TWITTER ADDRESS
FACEBOOK ADDRESS
INSTRAGRAM ADDRESS
NAME OF TRAINING ESTABLISHMENT
NAME OF COURSE REGISTERED ON

Terms and Conditions

1.  Entrants must be registered on a recognised full or part time Catering Educational course, which can be college or work based. There is no age restriction on this competition.

2.  For the competition a recipe is required, using chicken, beef, lamb or pork as the protein. The recipe requires the utilization of a slow cooking process, ie braising, confit in fat or sous vide. The protein needs to be accompanied by two side dishes

3.  Both the slow-cook recipe and the side dishes need to be produced for the judges and must include the creative use of at least one of the TABASCO® family of flavours sauces. [Original Red, Green Jalapeno, Chipotle and Habanero sauce].

4.  You will be allowed 1 hour maximum to prepare and serve 2 portions of the slow-cooked dish and two side dishes of your own chosen service. The slow-cooked protein item in your recipe can be totally pre-cooked and brought with you, then regenerated on the day of the competition in a fashion of your choosing.

5.  On the day of the competition a full and through recipe needs to be presented with your dish including pictures, time and temperature of the preparation stages of your slow cooked protein for the judges to mark.

6.  Recipes may come from influences from all over the world, but should be lead by flavour, taste and the ease of service in a Gastro Pub or Brasserie environment.

7.  Judges will be looking for innovative use of ingredients and how you have incorporated TABASCO® sauce in to the dish.

8.  The recipe supplied needs to have no more than 10 bullet points of how it is prepared, colour pictures of the slow-cooked dish and two side dishes showing your recommendation of what it would be served on/in.

9.  Entries should be typewritten

10. We will be hosting a semi-final where as many entries as possible will be allowed to cook for a team of judges, then the top 8 will be invited to compete at The Hospitality Show Birmingham Exhibition Centre.

11. The semi-final will be held at The University of West London on Monday 21st Nov 2016.

12. Candidates will be allowed to only bring basic mise en place like peeled vegetables and stocks.

13. All ingredients should be brought to the final by the competitor, along with any special equipment needs.

14. All recipes submitted become the property of the Flagship Europe Company and may be used in future marketing programmes. As well as in social media and for online marketing purposes

15. Closing date for all entries is 28th October 2016.

16. Semi-finalists will be notified on or around 7th November 2016

17. No responsibility will be accepted for any entries lost or damaged in the post. Proof of posting is not accepted as proof of delivery.

18. The judges’ decision is final and no correspondence will be entered into.

19. Finalists will be notified of all details of the final competition by 28th November.

20. Colleges taking part in the competition, have the opportunity to book a TABASCO® Masterclass. On a first come, first serve basis, four masterclasses are available w/c 19th of September 2016. Each masterclass will be suitable for 15-20 students. The college will receive recipes in advance. The masterclass includes: a 30 minute TABASCO® brand presentation and a 2 hour workshop. To book this masterclass for your college email: .

21. In the event of non-availability of the first prize, a prize of equivalent value and quality will be provided. No cash alternative to first prize is available.

22. This competition is only open to chefs either studying in the UK or Channel Islands.

23. All entries should be sent to:
The Craft Guild of Chefs
TABASCO® Student Slow Cook Food Challenge 2017
1 Victoria Parade by 331 Sandycombe Road, Richmond, Surrey, TW9 3NB or emailed to

24. First prize: a trip to Avery Island, Louisiana – the home of TABASCO® sauce. The prize includes a trip for the contestant and their mentor.

2016/17
Competitor No: / Result: / TABASCO® Student Slow-Cook
Food Challenge
Entry Notes
Mis en Place:
One Hour will be allowed for cooking time; the following mis en place will be allowed.
Wherever practical competitors are encouraged to show as many skills as possible within the given time constraints. The entry should reflect a dish that is suitable to be presented to serve in a gastro pub or Brasserie
·  Peeled, but not prepared, vegetables and fruit.
·  Puff pastry.
·  Basic or finished stocks and reductions.
·  Egg custards and stock syrups.
·  Weighed ingredients.
·  Marinated items of meat or fish.
·  Fresh shellfish removed from shells.
·  Meat and fish should be prepared during the competition where practical.
·  Slow-cooked/ protein element of the dish, supported with photographic evidence of the preparation process.

Hints and Tips

·  Read and re-read the schedule and rules.
·  Ensure the dish is practical for production in a real working environment.
·  Ensure the dish is practical for service to the customer and can be eaten with ease.
·  A clearly typed description should accompany all dishes.
·  Recipes, methods should be submitted clearly typed.
·  Practice the dish and taste the end product before the event.
·  Draw up a checklist of equipment and ingredients and use as a guide.
·  Allow plenty of time for travel, allowing for delays, parking, access and unloading.
·  Check in at least one hour before your class and register correctly.
·  Let judges know if you are having a problem. They are there to help.
·  Do your best and enjoy the experience.
·  Always ask the judges for feedback, no matter what the result.
For official use only / 2016/17
TABASCO® Slow-Cook
Student Challenge
Competitor No: / Result:
ENTRY FORM –
This form MUST be typed
DISH NAME AND DESCRIPTION:
RECIPE
WEIGHT / INGREDIENTS / NOTES
METHOD (not to be more than 10 points)
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10.
Please tell us in no more than 50 words
Why you chose this dish &
how you would serve your dish