League of Club Chefs
Friends of the league
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 -
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
Chicken Stock (brown & White)
Panko Bread Crumbs
Selection of Ingredients
from the store cupboard
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.
FINALISTS WILL BE NOTIFIED BY POST BY Monday 19th June
Stage 2 – Practical Final
If you have been successful in your application you will report to Westminster College at
2pm on Monday 10th July.
3 weeks prior to the final you will receive a classical recipe for a starter that you will be required to cook on the day of the final.
In addition to this you will also be required to produce for two people your quail recipe main course.
Competitors will be supplied with all ingredients for their Classical first course, (and) also the ingredients for the Quail Main Course.
Competitors are to supply any specialist equipment that they require
Timetable for the Competition
2pm Competitors to arrive at Westminster College
2.30pm Competitors given box of ingredients with 15 minutes planning time
2.45pm Competition to ‘start cooking’
4.15 – 4.30pm Serve Classical first course
5pm Serve Main Course
Competitors will be judged on working methods, professional techniques, skills, hygiene, timing, and balance, quality of flavours, textures and preparation.
1. Taste 40% of marks
2. Technical skills 30% of marks
3. Presentation 15% of marks
4. Hygiene practices 15% of marks
The Organisers will provide:
2 x starter plates
Ingredients for both dishes
The results of the competition will be announced on the same day at Westminster Kingsway College. Finalists can bring one guest. Dress for the prize giving is lounge suit and tie for men; smart casual for the ladies’ refreshments will be served.
1st Prize will be £1000 Culinary Bursary which may be spent on an experience which will educate and enhance your development within the industry.
2nd Prize will be £200 Voucher for dinner at Any Galvin Brothers Restaurant
3rd Prize will be £150 Voucher for Lunch at Restaurant Helen Derozze at The Connaught
To enter the Competition please complete the enclosed Application Form
and return it as instructed by the due date.
PLEASE REMEMBER TO ENCLOSE YOUR CV AND A PHOTOGRAPH OF YOUR DISH?
FINALISTS WILL BE NOTIFIED
By 24th June (2009) 2017
Westminster Kingsway College, Monday 10th July 2017
PLEASE COMPLETE AND RETURN THIS FORM AS SOON AS POSSIBLE to
Mr. Clive Howe
15 Garrick Street
London WC2E 9AY
TO ARRIVE NOT LATER THAN
Monday 12th June 2017
(Entry’s arriving after this date will not qualify)
LEAGUE OF CLUB CHEFS CHALLENGE CUP
I wish to enter the above competition.
(Please complete details in capital letters)
Club / Livery Hall ___________________________________________________
Secretary / Clerk ___________________________________________________
Note: Entries arriving later than
Monday 12th June will not qualify