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National Chef of Wales 2023 – Tuesday 21st & Wednesday 22nd February 2023

Download the application form HERE

Or complete the application online below

 

National chef of Wales Competition Rules & Conditions

1. Age Limit
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Open to all chefs, 23 and over on 1st January 2023.
Chefs can be working and/or studying for a catering qualification in a college or establishment in Wales or be Welsh  working and/or studying for a catering qualification in a college or establishment anywhere in the World.

2. Entries
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All entries must be submitted on the official entry form or online through our website accompanying these rules and conditions, together with an entry fee of £30.00 (payable via bank transfer or paypal).

Payment Information:
Bank – Account Number: 81734059 | Sort Code: 40-37-13
Paypal – office@culinaryassociation.wales

If downloading the form and emailing / posting back to us, an A4 page for each course with a full recipe for TWELVE persons to be affixed to the entry form, which should be sent to: Culinary Association of Wales Office, Ty Cambrian, Unit 10, Offas Dyke Business Park, Fisher Rd, Welshpool SY21 8JF, or email Ceri Nicholl at office@culinaryassociation.wales.
Last day of acceptance is 31st January 2022.

3. Menu
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The entry must be the competitor’s own creative menu for a THREE – course dinner for TWELVE persons, [Soup is not to be used for the first course].The starter must be suitable for vegans, the main course must use 2 different cuts of Welsh Lamb, and the dessert must feature seasonal fruits, an ice cream, chocolate and biscuit or tuille. Competitors must use a majority of Welsh products and this will form part of the marking schedule.
Chosen finalists will be expected to compete for the title on Tuesday 21st February or Wednesday 22nd February 2023.

4. Time Allowed
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The time allowed for the completion of the menu is FIVE hours.

Dishes are to be presented in course order, service will begin at 1.30 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 workplan can be accurately compiled, taking the intervals into consideration. 3 plates for the judges, 1 plate for photographs and the remaining 8 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 main protein element of your chosen menu will be provided by the organisers, your Welsh Lamb requirements must be sent to the organisers at least 10 days before the competition. We cannot be responsible for the lack of provisions if no list has been received.
The following is a list of permitted mise-en-place
• Salads – cleaned, washed, not mixed or cut.
• Vegetables – cleaned, peeled, washed, not cut, must be raw.
• 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.
• Shellfish should be raw in their shells but cleaned. Crustaceans should be raw or boiled, but not peeled.
• Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, wines, etc.) and hot and cold samples must be available for the judges.
• 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. The provision of all
remaining commodities and small kitchen equipment is the responsibility of the competitor throughout the contest. 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.
• 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.

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. Team
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Your team must consist of a chef and a commis chef. The commis chef will be permitted to assist on the whole menu.

8. 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 workstation.
• Three plates for judges, one plate for photographs, eight plates for service to invited guests and sponsors.
• Competitors will be asked to leave the service areas whilst judges complete their marking.
• Competitors must produce a bilingual presentation menu in Welsh and English.
• Excessive use of decorative silverware, napkins, flowers, wine/glasses and menus will not be taken into
consideration by the judging panel.

9. 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

10. Winner
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The final will consist of the 8 highest scorers from the paper judging. The final will take place on Tuesday 21st
February or Wednesday 22nd February at Coleg Llandrillo, Rhos on Sea, followed by an Awards Dinner on the evening of Thursday 24th February at The Imperial Hotel, Llandudno, of which each finalist will be allocated 2 tickets.

11. General
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al Failure to comply with these rules will lead to disqualification.
bl 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.
cl 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
al 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.
bl Competitors should plan their hot dishes and method of work so that their food is served HOT
cl A few minutes 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.

If DOWNLOADING THE PDF FORM PLEASE TYPE YOUR ENTRY AND EMAIL / POST BACK
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