• Competition Rules - Grampian Contract Chef of the Year 2008

The competition is open to chefs working in a contract catering unit for a company or educational institution in the Aberdeen/Aberdeenshire/Moray Area. In the first instance you are asked to submit a menu and recipes online, consisting of three courses that must include North East of Scotland produce, in season from local suppliers. The main ingredients on your menu must be as follows:

• Starter: Duck or mackarel
• Main: Lamb or Sea Trout
• Dessert: Rhubarb and Cherries or Raspberries

Your submission should be well presented, particular care being given to spelling and accuracy of dish descriptions. The details of the suppliers that you will use are to be included in your entry.

Your menu must be composed of dishes that will be available to customers at your establishment. You must prepare and cook the recipes submitted in your entry on the day of the competition.

All competitors must provide their own equipment and ingredients. All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Three plates of each course to be presented, two for tasting and one for photographs.

The only advance preparation allowed:

• All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.
• Potatoes may be peeled but not cut or shaped.
• Onions may be peeled but not cut up.
• Basic stocks, fish or a meat glaze is permitted, but no finished sauces.
• Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Competitors may only be assisted in the transportation of their food and equipment to the kitchen. They must set up their bay without further help.

Schedule

• 0745 Registration and entry to work station
• 0830 Competition starts
• 1000 Starter presented
• 1015 Main Course presented
• 1030 Dessert presented

Awards will be made to the standard achieved. If the standard is not reached no award will be made.

• 90-100% Gold Medal
• 75-89% Silver Medal
• 65-74% Bronze Medal
• 55-64% Merit Certificate

Marking Hot Classes

• 40 marks Professional Techniques & Skills
• 20 marks Presentation & Artistry
• 40 marks Quality & Flavour

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries, or to cancel at their discretion.

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email kblack@hospitality-training.org.uk

• Competition Rules - Grampian Young Chef of the Year 2008

The competition is open to chefs working in the Aberdeen/Aberdeenshire/Moray Area. In the first instance you are asked to submit a menu and recipes online, consisting of three courses that must include North East of Scotland produce in season from local suppliers, with consideration being given to visitors to the area who want to experience Scottish food. The details of the suppliers that you will use are to be included in your entry.

Your menu must be composed of dishes that are available on the menus of your establishment. You must prepare and cook the recipes submitted in your entry on the day of the competition.

Junior Age Range: The competition is open to working chefs who are 22 years and under on the 26th of May 2008.

All competitors must provide their own equipment and ingredients. All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Three plates of each course to be presented, two for tasting and one for photographs.

The only advance preparation allowed:

• All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.
• Potatoes may be peeled but not cut or shaped.
• Onions may be peeled but not cut up.
• Basic stocks, fish or a meat glaze is permitted, but no finished sauces.
• Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 Minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Assistance may be given to carry equipment and food to the kitchen, however the competitor must set up their work bay on the own.

Schedule

• 0800 Registration and access to kitchen
• 0845 Competition starts
• 1015 Starter presented
• 1030 Main Course presented
• 1045 Dessert presented

Awards will be made to the standard achieved. If standard is not reached no award will be made.

• 90-100% Gold Medal
• 75-89% Silver Medal
• 65-74% Bronze Medal
• 55-64% Merit Certificate

Marking Hot Classes

• 40 marks Professional Techniques & Skills
• 20 marks Presentation & Artistry
• 40 marks Quality & Flavour

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries or to cancel at their discretion.

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email kblack@hospitality-training.org.uk

• Competition Rules - Seafood Chef of the Year 2008

The competition is open to chefs working in the Aberdeen/Aberdeenshire/Moray Area working in a restaurant or small hotel/catering establishment. In the first instance you are asked to submit a menu and recipe online, consisting of a typed main course dish, using seafood available in Grampian, excluding freshwater fish, and migratory species. The details of the suppliers that you will use are to be included in your entry.

Your submission should be of a dish that is available on the menus of your establishment. You must prepare and cook the recipe submitted on the day of the competition.

Schedule

• 1130 Access to kitchen and work station
• 1215 Competition Commences
• 1315 Main course served

All competitors must provide their own equipment and ingredients. All mis-en-place should be kept to a minimum or marks will be deducted for over preparation. Three plates of each course to be presented, two for tasting and one for photographs.

The only advance preparation allowed:

• All vegetables, fungi and fruit may be washed but not peeled, cut up or shaped.
• Potatoes may be peeled but not cut or shaped.
• Onions may be peeled but not cut up.
• Basic stocks, fish or a meat glaze is permitted, but no finished sauces.
• Puff paste (raw) and pre-cooked sponge.

Menus and recipes to be displayed on the workbench for judge's perusal.

All competitors must report and register 30 Minutes before the start of each competition and must be in the allocated bay as soon as advised and cleared when instructed. Assistance may be given to transport equipment/ingredients to kitchen, however the competitor must set up the allocated bay on their own.

Awards will be made to the standard achieved. If the standard is not reached no award will be made.

• 90-100% Gold Medal
• 75-89% Silver Medal
• 65-74% Bronze Medal
• 55-64% Merit Certificate

Marking Hot Classes

• 40 marks Professional Techniques & Skills
• 20 marks Presentation & Artistry
• 40 marks Quality & Flavour

Hospitality Training reserves the right to rescind or modify any of the rules and their interpretation is final. They also reserve the right to limit the number of entries or to cancel at their discretion.

Queries should be directed to Karen Black, Hospitality Training 01224 749100 email kblack@hospitality-training.org.uk