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League of Club Chefs 2017

The League of Club Chefs Challenge Cup 2017                                                                                            view next page

LEAGUE OF CLUB CHEFS CHALLENGE CUP

TIMETABLE AND DETAILS 2017


 Competition Open To:

Any chef permanently and solely employed at the qualifying Clubs/ Livery Halls with a minimum of three years of kitchen experience.  There are only 10 FINALISTS possible, an eliminating heat may be necessary if the entry is over subscribed.  This will be decided by the Judges from the written entries.

ONLY ONE ENTRANT PER CLUB WILL BE PERMITTED.

The following constitutes the specification for The League of Club Chefs Challenge Cup:


Stage 1 - Paper Entry

You are required to write a recipe for a main course for two portions using Quail and the (list of) ingredients listed below. You are not required to use all the ingredients

2 x 280g Whole Quail

Potatoes (large)

Potatoes (new)

Fresh Peas

Broad Beans

White Wine

Red Wine

Muscat Grapes

Pasta Flour

Asparagus

Girolles

Honey

Soy

Garlic

Chicken Stock (brown & White)

Heritage Beetroot

Carrots

Chicken Breast

Pancetta

Plum Tomatoes

Puff Pastry

Panko Bread Crumbs

Double Cream

Shallots

Ginger

Lime

Eggs

Herb Box

Selection of Ingredients

from the store cupboard

NOTES


Please provide a photograph of your dish along with the recipe and costing.


You should also enclose a copy of your current CV with your completed entry form.




Pastery

Pastery Challenge

Cookery