Part-time courses

Bath Chef v Chef 2012 competition

Venue: City of Bath College

Date: Thursday 9 February 2012

Competition entries to be returned by Wednesday 30 January 2012

Please click below for entry form:

Entry form for over 23 & under 23 years
or
Entry form under 16

Please click for flyer

  

Over and Under 23 Competitors should:

From the ingredients list, design and submit a menu for a main course and dessert using the majority of the ingredients. You can add two additional ingredients to complement the list which you will bring with you if selected.
Include a diagram of both dishes indicating how they will be cooked and presented. You will be required to produce a crème caramel using the recipe supplied as part of your chosen dessert.

Competitors will be judged on their creative use of the ingredients and will be selected by the panel of judges to the cook off on 9 February.
You will have 2 ½ hours to cook and serve your menu. All ingredients will be supplied. Service plates and specialist cooking equipment must be provided by the competitor.

Under 23 ingredients:
1 whole duck, Soy sauce, 250 mls cider, Sesame oil, 250g rice noodles, 2 Cooking apples, 1 Onions, 200g Brussel sprouts, 250g Carrots, 50g Pine nuts, 25g Coriander, 250g Champagne rhubarb, 1 bulb Fennel, 250g Unsalted butter, 4 Cardamom pods, 150g Icing sugar, 250 mls Double cream, 200g White couverture, 6 Eggs
Creme caramel: 250mls ½ milk and ½ single cream, 2 Eggs, 1 Vanilla pod, 25 g caster sugar
Caramel: 125g granulated sugar, 100mls water

Over 23 ingredients:
Sea bream approx 800g, 200mls White wine, Olive oil, 250g 00 flour, Saffron, 250g Spinach, 1 Red chilli, 1 Garlic, 1 Onions, 1 Bulb Fennel, Sprig Rosemary, 1 Lemon, 250g Unsalted butter, 200g Icing sugar, 250ml Double cream, 6 Eggs, 2 Pears, 2 Oranges
Creme caramel: 250mls ½ milk and ½ single cream, 2 Eggs, 1 Vanilla pod, 25 g caster sugar
Caramel: 125g granulated sugar, 100mls water

Under 16 Competitors should:

Prepare 2 portions of a chicken main course dish that can be accompanied with vegetables, potato, pasta or rice
Prepare 2 portions of a chilled dessert of your choice.
You will have 2 hours to create your menu and present them to the judges. The choice of your dishes should include the method of cooking and ingredients used. You will supply your own ingredients and presentation dishes. Include a diagram of both dishes (separate sheet) indicating how they will be cooked and presented.

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