BCF Chef of the Year 2018 now open for entries

30 November 2017 by
BCF Chef of the Year 2018 now open for entries

The British Culinary Federation has announced details of next year's BCF Chef of the Year competition.

The winner of the competition will join an elite group of past winners including Simon Hulstone, Luke Tipping, Richard Turner and Adam Bennett.

Paper entries for the competition should be submitted by 19 February 2018 and will be judged by members of the organising committee.

Successful entrants will cook their chosen menu in the semi-finals at the University College Birmingham on 26 March 2018, where the finalists will be selected and invited to a butchery masterclass at Aubrey Allen where the meat element for the final will be announced.

The finalists will be tasked with preparing, cooking and presenting a three-course menu for two covers in two hours. This year the meat will Irish beef of which any cut can been used, excluding fillet, sirloin or rib. The other course will be the competitors choice. Allowed mise-en-place includes vegetables/fruit washed and peeled but not cut, stocks but not totally reduced, ingredients weighed, uncooked pastry.

Competitors will be allowed a commis chef to help fetch, carry and wash up. The commis must be 23 years of age or under.

Judges will include: Ashley Palmer-Watts, Dinner at Heston Blumenthal; Raymond Blanc, Belmond Le Manoir aux Quat' Saisons; Sat Bains, Restaurant Sat Bains; Pierre Koffmann; Brian Turner and Roger Narbett.

The final and an awards dinner will be held at University College Birmingham on 23 April 2018.

The winner will receive £2,500 plus the opportunity to join England's National Culinary Team squad at the Culinary World Cup in Luxembourg, November 2018. Second and third prize is £500 and £250, respectively. All finalists will receive framed certificates and commemorative jackets.

Download an entry form via www.britishculinaryfederation.co.uk/

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