Forms can only be submitted by a college lecturer.
A college can enter as many teams as it wishes.
Competition judges are from organisations and associations including our official partner the Craft Guild of Chefs, the Welsh Culinary Association, the Federation of Chefs Scotland and Brakes Development Chefs.
Judges are independent and all work to a standardised judging format.
Stage 1 – Entry
Teams must submit a paper or online entry form, which will include details of their three-course menu, the ingredients and methodology used for each course and the associated costs of each element.
The deadline for entry forms to be received is Friday 26th October 2012.
Stage 2 – Paper Judging
Entries will be ‘Paper Judged’ by a panel of judges who will be looking to see whether a team’s menu is balanced and achievable to cook within the 1 hour 45 minute time limit. Teams will also be judged on their interpretation of ‘World Cuisine’, use of ingredients, processes, techniques, culinary skills and ability to cost a menu. We will announce by Friday 23rd November a shortlist of teams who will be invited to attend one of six Regional Heats.
Stage 3 – Regional Heats
The short listed teams will compete in live cook offs at each Regional Heat (Scotland, North, Midlands & East Anglia, London, South West & Wales and South East). Teams will be marked by a panel of judges against a number of criteria including taste, presentation, teamwork, seasoning, culinary skills, working method, timing and the overall balance of the menu. The winning team from each of the six Regional Heats along with a ‘Best Runner Up’ from across all the heats will then be invited to take part in the live competition final. The ‘Best Runner Up’ will be announced on completion of all the Regional Heats.
Stage 4 – Competition Final
The seven qualifying teams will compete in a live cook off at the Competition Final, which will be held at ScotHot 2013. As in the Regional Heats, teams will be marked by a panel of judges against the same set of criteria. The team with the best mark will be crowned the 2012/13 Brakes Student Chef Team Challenge winner. The winning team members will receive prizes including a five-day work experience placement, the details of which will be confirmed post Competition Final.
Heats will be held at a college that has the appropriate facilities and is closest, where possible, to the majority of the other regional heat participants. Exact venues, dates and times are still to be confirmed.
For the 2012/13 competition the final will be held at ScotHot 2013 at the SECC Glasgow, 4th – 6th March 2013. Exact date and time are still to be confirmed.
ALL ingredients and specialist equipment will need to be supplied by the college for both the Regional Heats and Competition Final. Unlike previous years Brakes will NOT supply any ‘store-cupboard essentials’ ingredients.
All mise-en-place will be checked during the 1 hour 45 minutes cooking time.
Stocks, glazes, puff and filo pastry and peeled (not cut) vegetables are allowed. Competition judges will be looking for students to demonstrate their skills so wherever possible all butchery and filleting should be undertaken during the cooking time.
Competition Final - First Prize:
- Five-day work experience week hosted by Christopher Basten.
- 6-piece Global Knife set.
- Winner’s plaque
- Award plate, gold medals and certificates courtesy of ScotHot.
Competition Final - Second and Third Prizes:
- 3-piece Global Knife set.
- Medals and certificates courtesy of ScotHot.
- Competition chefs jacket.
- Years free student/trainee membership to the Craft Guild of Chefs.
Regional Heat - Winners and Two Runners Up
- Wild Harvest food hampers.
All Regional Heat Teams:
- 25% discount on student/trainee memberships to the Craft Guild of Chefs.
Lecturers of each team that qualifies for the competition final will receive a college certificate, bottle of champagne and a competition chef’s jacket.
Brakes will reimburse a maximum of £600 towards travelling expenses to all teams that qualify for the Competition Final. Brakes do not cover any expenses for the Regional Heats.
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