The TUCO Chefs' Challenge will see a team of two chefs cook a three-course meal of two covers in 2 hours.
Teams are required to submit their menu for fine dining by 28 February 2019 as part of their entry, which they will cook on Wednesday 27 March 2019. The competition is open to all levels and is an opportunity to demonstrate team work, skills and talent.
The menu will consist of:
- A vegetarian starter course of competitors choice.
- A main using short saddle of lamb sponsored by British Premium Meats this will be supplied on the day, details of specification will be provided.
- A dessert based on a classic recipe of Bakewell tart.
- The base recipe to be provided to competitors and all components must be used, competitors can interpret and present in any way they wish and include other components.
All ingredients with the exception of the lamb to be provided by the competitors.
An audience will be able to watch as our eight kitchen stations cook the food in front of them.
Equipment provided in the kitchens include;
- electric four-ring hob and oven
- electric salamander grill
- preparation tables
Teams are to provide their own crockery, carriers, sauce boats etc may be used.
The competition will take place on Wednesday 27th March.
It may be necessary to short list entries to compete in this competition.
The new fee to enter the TUCO Competitions is £275 +VAT. This is paid once per institution for the whole event, not just the Chefs' Challenge competition. i.e. if your institution enters Bar Skills, Barista Challenge and the Chefs' Challenge for example the entrance fee covers the accommodation and dinners for two nights for multiple competitors, this costs a total of £275 + VAT for the institution, not per competitor.
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About the Competition
All equipment must be delivered to the venue on Tuesday 26 March between 10am and 2pm and must be clearly labelled with the team name. Neither the venue, or the organising committee, can be held responsible for any breakages, damage or loss which may occur, although every reasonable precaution will be taken in order to prevent such occurrences.
The venue staff will dispose of any equipment not collected by noon on Thursday 28 March.
The kitchen stations and times will be drawn 16.00 on Tuesday 26th March. Only team members are allowed to be at the draw.
Vegetables may be washed or peeled, pastry prepared, prior to the commencement of the competition, but no other preparation will be allowed.
Shared refrigerators and freezers will be available.
Menus to be submitted by 28th February 2019 itemising any specialist equipment being used, 2 items per team, this excludes: Stick Blenders, Mixers, Food Processors which are classified as standard equipment. Competitors will be notified if they infringe the criteria regarding equipment.
Teams may bring only two items of specialist equipment. This additional equipment must be capable of being set up in the kitchen within five-minutes, and any equipment requiring power must run off a standard 13 amp plug socket, and draw no more than 500 watts of power. All electrical items brought to the competition must have a valid PAT tested sticker on them otherwise they cannot be used.
Deep fat fryers will be available as will a vac pack unit in an adjacent banqueting kitchen. Teams must bring their own vac-pac bags.
Each team will be responsible for washing up and will be supported by the venue.
Teams must vacate their competition kitchen within fifteen-minutes of the end of the competition. On completion, the Hygiene Award judge will inspect each competition kitchen.
No loose kitchen equipment (eg pots and pans etc) will be provided and teams must ensure they provide all their own cooking and other equipment they will be using during the competition. Cleaning equipment and materials will be provided. Don’t forget your pots, pans, sieves, spoons, containers etc
Dishes are to be served in course order.
Points will be deducted for dishes served after the finishing time of two hours.
Both covers should be presented. One will be used for photographic purposes and spectators and one for judging.
No other items of food may be presented.
Chef’s protective clothing should be worn at all times by team members when present in the competition kitchens. Team member’s hair is to be covered at all times when present in the competition kitchens.
Changing facilities are available but no responsibility will be accepted for any losses whatsoever.
Chef's jackets will be sponsored and provided for you. Points will be lost if any other jackets are used.
No responsibility will be accepted for any loss or damage to personal belongings, equipment etc, however caused.
Tips to bear in mind prior to the competition
- Remember – taste, kitchen skills and presentation are of equal importance and that over-garnishing, irrelevant or inedible garnishes will cause the dish to lose points
- Hygiene and safety are of the utmost importance. Teams will lose points for bad practices. Think carefully how you demonstrate good hygiene and kitchen safety practices
- Wastage should be kept to a minimum. Teams creating unnecessary wastage will lose points
- Keep to the time allowed, otherwise you will be penalised
- Consider carefully the balance and portion size of your menu
- Think - hot plates - hot food, cold plates - cold food
Hygiene & Food Safety
- Think about your HACCP - don’t go mad with forms and logs, but think through the critical points and how they are to be controlled
- Equipment - don’t bring along tired old equipment - old cutting boards, cracked spoons, rusting sieves, cracked blenders etc. Watch out for dirty knives and other equipment. Glass is also a no-no!
- Dress - Crisp ironed whites, with clean shoes or clogs are essential. Hair tidy, tied back or hair net if necessary
- Plastic gloves - can be used if competitors have cuts or for final plate up if they wish. They should not be used for raw food. Plastic aprons can be used for raw food work at the start.
- Probe thermometer, probe wipes, disposable cloths, first aid kits (blue plasters) should be carried
- Training in Food Hygiene should be to at least basic level, Intermediate for the team manager. Knowledge of the critical steps is important for all team members
- Sanitiser must be used at appropriate times
- Care with waste is necessary
- Don’t work in a clutter - keep stations tidy, clean as you go! Keep sinks tidy
- Use the wash-hand basins
- Don’t excessively handle food. It looks obvious when seen by judges
- Cloths - only for hot pans, be careful about wiping down and cloths touching the floor. Only use disposables to wipe down. Don’t wipe plates with oven cloths!
- Watch habits - touching hair, picking and scratching, tasting food etc
- Good clean down at the end
- Do monitor with a probe but don’t go mad. It’s a culinary skills competition!
Top tips for success on the day
- Each dish you choose must not only stand alone in its own right, but come together and harmonise as a balanced meal in flavours, colours, textures and portion size
- Show as many culinary skills as possible without over-complicating your food
- Concentrate on flavours and acceptable levels of seasoning. Do not incorporate too many flavours which, in some cases, can work against each other and overpower. Too much going on can take away from the natural flavour of the main ingredient
- Food and plates need to be at the correct temperature
- Presentation needs to be pleasing to the eye and clean. Does it say "eat me"? Do not overcrowd
- Concentrate on ingredients that work together
- Cook food you are comfortable with, do not overstretch yourselves, resulting in a poorly executed dish
- Achieve timings for chosen dishes, cook to sensible levels
- Concentrate on flavour, portion size and presentation without losing sight of all aspects
- Show innovation
- Always adhere to the competition criteria and enjoy your cooking!
The overall winners will be the team who, in the judges' opinion, have produced and presented the ‘best tasting meal’ in the most professional manner on the day.
The judging criteria will include:
- Balance of taste, flavour, seasoning, colour and texture
- Originality and imagination in the menu planning
- Hygiene practices
Written and verbal feedback will be given after the competition.
Please note elements of your entry may be printed in the magazine and other promotional materials.
Please use the form below to make your entry.
Closing date for entries has been extended to Friday 11 January 2019.