Eat Wild Craft Guild of Chef’s Competition Entry Requirements

 

Entrants

  • Must be enrolled at a catering college
  • They must submit 2 dishes using wild meat only  – one bar snack and one street food
  • The competition launches on 12th August 2024 and the closing date for paper submissions is 1st October 2024
  • Paper submissions must be submitted to [email protected]
  • Entrants must be available to attend the final on 7th November 2024 at  Ground Up Cookery School
  • There will be a maximum of 8 finalists

 

Submissions Must Include:

  • A brief description of each dish must be included
  • A photograph of each dish must accompany entry
  • A description of the working methods must be included for each course and the use of the specified ingredients must be highlighted.
  • It is in the interest of competitors to show as much skill as possible on the day
  • Decisions around menu content, portion size and how much to do on the day need to be carefully considered over all
  • Balance of the whole menu
  • Focus on Seasonality and Sourcing – competitors should remember that the season they are competing for at the final may be different to the one they originally entered their menu
  • Considerations to be given to materials used to serve food
  • Allergens

 

 

Final Entrants Terms

  • 120 minutes to cook the two dishes
  • Mis en place allowed
  • Wherever practical, competitors are encouraged to show as many skills as possible within the given time constraints.
  • Weighed ingredients
  • Peeled, but not prepared, vegetables and fruit
  • Marinated/pickled items of vegetables or fruits
  • Dehydrated, smoked ingredients for garnish
  • Basic pastries – puff, filo, short, sweet
  • Pre-made doughs (e.g. proved but not baked / ready to cook)
  • Pre-cooked breads where used as an ingredient (breadcrumbs and croutons also allowed)
  • Basic or finished stocks and reductions
  • Egg custards and stock syrups (e.g. to cook or finish and for ice-creams on the day)

 

Hints and Tips

  • Read and re-read the schedule and rules.
  • Ensure the dishes are practical for production in a real working environment.
  • Ensure the dishes are practical for service to the customer and can be eaten easily.
  • A clearly typed description should accompany all dishes.
  • Recipes and methods should be submitted clearly typed.
  • Practice the dish and taste the end product before the event.
  • Draw up a checklist of equipment and ingredients and use as a guide.
  • Allow plenty of time for travel, allowing for delays, parking, access and unloading.
  • Check in at least one hour before your masterclass and register correctly.
  • Let the judges know if you are having a problem. They are there to help.
  • Do your best and enjoy the experience.
  • Always ask the judges for feedback, no matter what the result.

Competition Prizes