Vegan Chef of the Year 2025

Complete the application online below

Green Chef Challenge 2025 Competition Rules & Conditions

1. AGE LIMIT
Open to all chefs who are minimum age 17 on 1st February 2025. All entrants must be of Welsh descent or working/studying for a catering qualification in a college or establishment in Wales.
2. ENTRIES
All entries must be submitted on the official entry form accompanying these rules and conditions,
together with an administration fee of £15.00 made payable to “The Culinary Association of Wales”.
Payment Information: Account Number: 81734059 | Sort Code: 40-37-13
An A4 page for each course with a full recipe for SIX 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 via email: office@culinaryassociation.wales.
Last day of acceptance for application forms: 15th November 2024.
3. MENU
To prepare a 3 course menu for 6 pax (3 for guests, 2 for judges and 1 for photographs) and the menu must be served in order and on your time allocation – as penalties will apply.
A vegan’s meal is free of all animal products, not only meat, but also eggs, dairy products and other
animal-derived substances including honey. A typical vegan diet can include all plant-derived foods like
cereal, vegetables, fruits, salad vegetable, pulses, nuts, seeds, dried fruits, yeast extract, soy sauce, tofu and tempeh. For vegans it’s important that iron, zinc, protein and omega 3 is taken in on a daily basis. It is highly recommended, that each team do extensive research into the ingredients for vegans. No processed protein is allowed. No prefabricated plant-based ingredients are permitted to be used, unless written as part of sponsorship.
1st course: An appetiser with 50% warm components and must feature as a main component of the dish.
2nd course: A main course with a minimum of 3 components of which one must be Microgreens. The main course should be well balanced.
3rd course: A dessert featuring Chocolate, Tea and 2 Fruit Puree products.
Please note: a component means something substantial and not just a garnish
Tea selection for the events are:
1. English Breakfast

2. Early Grey

3. Pure Green Tea

4. Green Tea with Jasmine Petals

5. Pure Peppermint Leaves

6. Pure Camomile Flowers

Microgreens selection for the events are:
1. Mexican Marigolds – Citrus marigold flowers offer up zestful and citrusy flavours, reminiscent of orange soda and bright tangerine
2. Cinnamon Basil – Cinnamon basil, also known as Mexican spice basil, has a spicy, fragrant aroma and flavor. It contains methyl cinnamate, giving it a flavour reminiscent of cinnamon, very similar to Chinese 5 spice.
3. Bi Colour Shiso – Leaves and flowers of all shiso plants are edible and bi-colour leaves, along with green, have the strongest flavour that is likened to mint with an earthy depth and hints of basil, cumin, cinnamon, and anise.
4. Nasturtiams – Pepe Blue – The leaves have a slightly peppery taste, reminiscent of watercress
5. Popcorn – Popcorn Microgreens are a sweet, grassy treat for your taste buds! Bursting with natural vitamins, minerals, and nutrients, the Dakota Black Popcorn is a powerhouse. Surprise your palate and enjoy the extra crunch of nutrition-packed Popcorn Microgreens
6. Orach – Scarlet Emperor – Vibrant purple red, spade shaped leaves with mild spinach flavour. Ideal for summer baby leaf crops
Frozen Fruit purees selection for the events are:
1. Acai
2. Mango
3. Coconut Cream
The following ingredients will be on a share table, this is optional for the competitor to use them or not:
1. Sosa: Potatowhip
2. Sosa: Sojawhip
3. Sosa: Agar Agar
4. Sosa: Xantham Gum
Explanation of what foods are permitted to be brought into the kitchen:
Salads – cleaned, washed, not mixed or cut. Vegetables – cleaned, peeled (tomatoes, broad beans, peas), washed, not cut, must be raw
No glaze or concentrated juices. Dried fruit or vegetable powder permitted. Dehydrated fruit permitted but jelled leathers are not permitted. Vegetable ash and homemade spice mixture are permitted. Stocks – basic vegetable or herb stock, not seasoned, no additional items (garlic, wines etc) cold sample must be available for judges. 2 flavoured oils are permitted. Vegan pastry sponge / biscuit – can be brought in but not cut. Basic pastry recipes can be brought in weighed out and but not 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 colourings, titanium dioxide, glitters, gold dust are not allowed. Teams violating these rules will be penalized up to 10% from the maximum potential score.
Teams bringing in similar items to the sponsored items will be disqualified.

4. TIME ALLOWED
The time allowed for the completion of the menu is 2.5 hours.

5. PROVISION OF FOOD & EQUIPMENT
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
On the basis of the entry form and menu, the judges will select the best entrants who will qualify for the final. The winner will be expected to potentially represent Wales in World Chefs competition(s).
7. PRESENTATION
Competitors will be asked to present their menu in the following manner:

• All courses to be plated in front of their workstation.

• TWO plates for judges, ONE plate for photographs, FIVE plate for customers.

• Competitors will be asked to leave their work 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.8. JUDGING
The prizes will be awarded in order of merit to those entrants who show the following:

• Best meal produced

• Blends of texture, colour, taste & flavour

• Presentation of food

• Self-organisation

• Best meal produced

• Blends of texture, colour, taste & flavour

• Presentation of food

• Self-organisation

9. WINNER
The final will consist of the EIGHT highest scorers from the paper judging. The final will take place on Wednesday 22nd January 2025, followed by an Awards Dinner in the evening of Wednesday 22nd January 2025, of which each finalist will be allocated 2 tickets – one for themselves and one for their Commi chef. Additional tickets can be purchased.
The winner for the Wales National final will get an automatic seeding into the UK National semi-final of the Young National Chef of the Year.
10. COMMIS CHEF
Commis is not allowed to assist in food preparation, cooking and presentation table.
11. GENERAL
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 judges decision.
d) Submission of a menu will constitute an agreement to abide by these rules and conditions.
e) Ingredients and instruct ion 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.
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. 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
PLEASE PRINT OR TYPE YOUR ENTRY AND CHECK ALL SPELLINGS