Rules

1. The competition is run by Brake Bros Limited (‘Brakes’) of Enterprise House, Eureka Business Park, Ashford, Kent, TN25 4AG.
2. All entrants must be full time students at the college they are representing and be undertaking a hospitality or catering college course between September 2012 and March 2013.
3. All entries should be received by no later than Friday 2nd November 2012.
4. Proof of postage is not proof of receipt. No liability can be accepted for entries lost or damaged.
5. Submission of an entry shall constitute acceptance of all Terms and Conditions.
6. To constitute a complete entry, teams must submit a menu, costed ingredients and methodology. Incomplete entries will not be submitted into the Paper Judging stage of the competition. All entries will be checked on submission.
7. All copyright existing on the entries and any promotional activities undertaken by colleges will remain with the individual team. However, by entering the competition entrants agree that Brakes reserves the right to use any materials submitted including but not limited to photographs, for any purpose connected to the competition.
8. Entrants will be Paper Judged by a panel of chefs and representatives from Brakes and the Craft Guild of Chefs. Entry into the Regional Heats will be at the sole discretion of the judging panel.
9. All Regional Heats will take place in January and February 2013. Teams will have 1 hour 45 minutes in which to prepare, cook and serve their 3-course, 4-cover menu. A panel of judges from Brakes, the Craft Guild of Chefs, the Welsh Culinary Association and the Federation of Chefs Scotland will score each menu and the winner of each Regional Heat along with the overall ‘Best Runner Up’ from across all the heats will be invited to take part in the Competition Final.
10. The Competition Final will take place in March 2013 at ScotHot. Teams will have 1 hour 45 minutes in which to prepare, cook and serve their 3-course, 4-cover menu. A panel of judges from Brakes, the Craft Guild of Chefs, the Welsh Culinary Association and the Federation of Chefs Scotland will score each menu and the team with the best mark will be crowned the 2012/13 Brakes Student Chef Team Challenge winner.
11. During the competition chef lecturers of the competing college teams are not permitted within the kitchen areas once the competition begins. They are permitted to assist students at their workstations prior to the start of the heat/final and help clear up once the heat/final has finished. Once the competition has begun no coaching of students from chef lecturers is permitted.
12. Teams must provide all their own equipment and ingredients for both the Regional Heats and Competition Final.
13. Mise-en-place allowed; stocks, glazes, puff and filo pastry, peeled (not cut) vegetables.
14. Courses must be served in the right order i.e. starter, main and dessert.
15. The first course should not be served within the first hour and the subsequent courses should be at regular intervals.
16. Only judges and other selected individuals (such as sponsors, journalists and Brakes representatives) are permitted to taste the food presented.
17. All competition entrants may be required to participate in PR activity during the competition.
18. The judges decision is final.