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Green Chef Challenge 2024 – Monday 22nd January 2024

Complete the application online below

Green Chef Challenge 2024 Competition Rules & Conditions

1. Age Limit
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This is an open competition for any UK based chefs to enter as a team of 2 One Senior Chef and a commi chef under the age of 25 on the day of the competition.

2. Entries
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All entries must be submitted on the official entry form found on this page and a £30.00 entry fee should be paid to  “The Culinary Association of Wales”.
Payment Information: Account Number: 81734059 | Sort Code: 40-37-13

Complete your menu on the form or email the details of your menu to: The Culinary Association of Wales Office Email: office@welshculinaryassociation.com

Last day of acceptance is Thursday 18th January 2024

3. Menu
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Create a THREE course menu for SIX guests in THREE hours.

The 3 courses must be predominately vegetable-based.
All ingredients must be provided by the competitors. Ingredients that MUST be used are highlighted below, any other vegetarian ingredients can be used to supplement the ‘must use’ ingredients

Starter in “taco style”-definition is a wrapped item, take away style.
Ingredients that must be used are pointed cabbage, chickpeas, and thyme.

Main course
Ingredients that must be used are potatoes, wild mushrooms, and leek

Dessert
Ingredients that must be used are pears, lemon verbena and white chocolate.

4. Time Allowed
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The time allowed for the completion of the menu is 3 hours. Only the following mise-en-place will be allowed:

  • Vegetable stock, not reduced or seasoned
  • Peeled and washed vegetables – not prepared in any other way.
  • Fruit and vegetable purees are permitted but must not be seasoned or finished item
  • No glaze or concentrated juices
  • Dried fruit / or vegetable powder permitted
  • Dehydrated fruit or sheets permitted
  • Vegetable ash and home-made spice mixture are permitted.
  • Pastry, sponge, biscuit, – can be brought in, but not cut.
  • Meringue can be in a piping bag pre-made but not cooked.
  • Basic pastry recipes can be brought in weighed out but no further processing.
  • Fruit pulps – fruit purees may be brought in but not as a finished sauce.
  • Decor elements – 100% must be made in the kitchen. Food colors, titanium dioxide, glitters, gold dust are not allowed.
  • Teams violating these rules will be penalized up to 10% from the maximum potential score.

Dishes are to be presented in course order, service will begin at a time to be confirmed by the organisers and competitors will have a staggered start, which in turn will result in a staggered service time of 10-minute intervals. This is to give the judges ample time to assess the plate, you will be prompted by the judges at your designated service time, a schedule of which will be published before the competition so your work plan can be accurately compiled, taking the intervals into consideration. 2 plates for the judges, 1 plate for photographs, and the remaining 3 plates will be served to invited guests/sponsors. At the end of the competition, when time is called, competitors are judged only on what has already been presented. The service should be seamless in the style of a high-end restaurant.

5. Provision of food & equipment
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The provision of all commodities and small kitchen equipment is the responsibility of the competitor throughout the contest, please note that this year’s competition will be held using induction technology for cooking. The organisers accept no responsibility for loss or damage to your equipment. Only fresh food will be  accepted, seasonal factors should be taken into account.

6. Selection of finalists
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On the basis of the entry form and menu, the judges will select the best entrants who will qualify for the final.

7. presentation
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Competitors will be asked to present their menu in the following manner:

  • All courses to be plated in front of their
  • Two plates for judges, one plate for photographs, three plates for service to invited guests and sponsors.
  • Competitors will be asked to leave the service areas whilst judges complete their
  • Competitors must produce a presentation menu in
  • Excessive use of decorative silverware, napkins, flowers, wine/glasses and menus will not be taken into consideration by the judging

8. Judging
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The prizes will be awarded in order of merit to those entrants who show the following:

  • Best meal produced
  • Balance of menu and use of Welsh products
  • Blends of texture, colour, taste and flavour
  • Range of technical and knife skills shown
  • Presentation of food
  • Personal and practical hygiene
  • Self-organisation

9. Winner
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The final will consist of the EIGHT highest scorers from the paper judging.
The final will take place at The International Conference Centre, Celtic Manor Resort, Newport on Monday, 22nd January 2024, followed by an Awards Dinner in the evening of Wednesday 24th January 2024, of which each finalist will be allocated 2 tickets.

10. General
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a) Failure to comply with these rules will lead to disqualification.
b) Any point can be verified with the Chairman of Judges before the final by letter, the reply will be brought to the notice of the judges prior to the commencement of the competition.
c) The decision of the judges is final and binding. No correspondence will be entered into concerning the judge’s decision.
d) Submission of a menu will constitute an agreement to abide by these rules and conditions.
e) Ingredients and instruction recipes must be provided in English – menu titles may be in Welsh but translations must be provided.
f) Recipes become the property of the Culinary Association of Wales and Sponsors.
g) Competitors are allowed a commis to assist, in line with World Chefs rules this person CAN assist in the creation, preparation or presentation of the food.

Notes of Guidance for competitors and mentors:
a) Competitors are reminded that the eating quality of the food they produce is as important as the visual appeal and marks can be lost in this very valuable area.
b) Competitors should plan their hot dishes and method of work so that their food is served HOT.
c) A few minute’s notice, given by the competitor to the chairman of the judges, will ensure that the Competitor’s food is judged in the best possible condition.

PLEASE NOTE YOUR JACKET SIZE ON YOUR APPLICATION PLEASE PROVIDE YOUR COMMI’S T-SHIRT SIZE ON THE APPLICATION
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