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.