Exhibitors

The Event

YOUNG chefs across Lancashire will again be cooking up a storm next year when they battle it out in the return for its second year chef competition.

The Lancashire Young Student Chef of the Year competition will feature students from several colleges across the county and is open to 16-18 year-olds at all stages of their course.

The event will be one of the highlights of the Lancashire Catering and Hospitality Expo at Blackpool's Norbreck Castle Feb 29th & March 1st. Heats will be held in the Ballroom on the first day and the final the following day.

Family and friends will be able to support the contestants and judging will be by established chefs.

The organisers are now looking for partners for the event and interest has been promising so far. Any businesses which would like to be involved should call 01253 808033.

The Rules

1. The competition is open to one student from each college in Lancashire studying at Level 1 or 2 and age between 16 – 18 years of age.
2. The competition is aimed at recognising your ability to plan, prepare and present a menu based on your knowledge of local produce grown and reared in Lancashire.
3. Our definition of Lancashire produce is "goods that are grown, reared, caught, brewed, pickled, baked, smoked or processed in Lancashire.
4. At both heat & final all entrants must prepare a 2 course meal for 2 people at a total cost of £20.00. This must be a starter & main course.
5. All entries will be paper judged and the entries with the highest paper score from each heat going through to the final with highest scoring runner up also going through to the final.
6. Judging at the paper stage will give highest marks to those of you who show excellent knowledge and understanding of regional produce including variation of cooking methods, balance of menu and terminology.
7. Students are to source their own ingredients and payment for these items will be made once the organisers have received the receipt/s for competition food only maximum £40 per college/competitor. Prior preparation is discouraged, as marks will be awarded for the ability to work methodically & demonstrate technical skill.
8. All entries are presumed to be the work of the competitor and the judges expect professional honesty at all stages of the competition.
9. All fixed equipment will be supplied by the Organisers along with crockery & plates which will be Villeroy & Boch. At no time can any other crockery or plates be utilised. You are required to bring your own light equipment such as pans, utensils, knives, trays etc.
10. A maximum of 1hrs 30mins will be allowed for cooking at the heats and the final, although unpacking and setting up time will be given beforehand.
11. You should be properly attired and dressed in chef whites when attending.
12. Judging of the final will incorporate hygiene and preparation methods as well as cooking and presentation skills.
13. Each college may provide a team of support students for cleaning purposes. This must be a maximum of 3 students.
14. At both the heats & final you should prepare and present 2 portions of each dish – one for presentation and one for tasting. Consistency of presentation is expected. Students who reach the final are permitted to prepare the same dishes as the heat.
15. Dishes for tasting at both heats & final need to be presented in menu sequence. These times will be advised on the day.
16. Students to submit details prior to the heat and final with dish selection, method, recipe, ingredients & why you have selected these dishes.
17. The judges’ decision is final.

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