SBJCC 2013 Entry form To enter the Scottish Borders Junior Chef Challenge 2013, please fill in this application form. Deadline for entry is 26th August 2013. • The form must be signed off by your employer/line manager/tutor whom you must make aware of the requirements and commitment in time, travel and food production your entry will require. • To qualify for entry you will most likely be working on a junior/lower level in the kitchen, be inspired to develop and progress further and be seen by your peers as an up-and-coming chef. You must be working in – or have access to a professional kitchen and commercial dining room. • You need to submit a 2 course menu and detailed costing of recipes for a main course and a starter or dessert. The main ingredients need to be based on Scottish Borders local, seasonal produce. Your menu should be written up in the way you would like to present it to potential guests. You therefore need to consider how to communicate to guests in a way that makes them want to buy your dishes. • Your whole menu cannot exceed £4.50 in total cost. You need to calculate a price for each of your dishes that give you a 70 % gross profit. You need to show your calculations, as the judges will assess your understanding of cost, profit and waste reduction. • Your dishes should be put on the menu at your place of work and be sold to real customers. Your line manager can set a sales price for the dishes that they find suitable. The customers will be part of voting for your dish. You will be issued with a voting form. The voting will take place over a set period of time. You will be informed about this period by the judges. • The competition includes two further assessment stages in addition to the submission of the initial menu. These will require you to travel to attend cook-off sessions in Hawick and Melrose. You need to commit availability on these events. The dates are still to be confirmed, but will be in September 2013. • Your employer/line manager/ tutor need to commit to make you available for the judgement steps and also to carry the costs of the food you produce at your place of work as part of the judging process. They will also need to accept that your menu can be for sale at your place of work throughout the competition. We will provide feed-back cards for guests. The guest scores will be part of the assessment of your dishes. • Southern Reporter is supporting the competition. You will also be video filmed and get your profile and menu in the Southern Reporter. Your place of work will also receive cover in the Southern Reporter. PLEASE CONTACT US THROUGH FACEBOOK OR ON: borderschefchallenge@gmail for a copy of the entry form
Posted on: Sun, 28 Jul 2013 17:19:43 +0000