The British Culinary Federation (BCF) has announced details for this year’s BCF Young Chef of the Year competition.
The competition is structured in two parts. First is through a paper entries which need to be submitted for judging by 14 October.
The second part will take place at Bonnet Kitchen, University of Birmingham on 11 November where chefs will be required to produce a three-course menu for two covers in two hours.
The first course must be suitable for a vegetarian, while the main course must be created using rib eye of Irish beef which will be supplied by Bord Bia, the Irish food board. Dessert will be of the chef’s choice.
Judges will mark: the presentation and content of the submitted entry; working methods; professional techniques and culinary skills; hygiene practices; timing; quality and balance of textures and flavours and presentation of finished dishes.
Permitted mise-en-place includes: washed and peeled vegetables and fruit, but not cut; stocks; weighed ingredients and uncooked pastry. However, excessive amounts of mise-en-place will incur penalty points.
The winner will receive the David Bache trophy, £500, a winner’s commemorative plate and framed certificate. The successful entrant will also be invited to the winner’s lunch with Villeroy and Boch and seeded entry into the National Young Chef of the Year final.
Sponsors include Major International, Contacto, Bidfood and Wrapmaster, supported by Villeroy & Boch.
Competition organiser, Peter Griffiths, said: “Over the past 21 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.”
Last year, Matthew Nicholls (pictured) of Cheal’s of Henley-in-Arden, Warwickshire, was named winner of the competition. Millie Tibbins of University College Birmingham was runner-up, while Ben Cowley of Michelin-starred Simpson’s restaurant, Edgbaston, Birmingham, came third.
The competition is open to any chef under the age of 23. Non-members of the BCF must pay a £20 fee, which includes one year’s membership.
Entry form can also be downloaded from the BCF website: www.britishculinaryfederation.co.uk