Critical challenge

Are you a young, ambitious commis chef or chef de partie bubbling over with creative menu ideas? Would you jump at an opportunity to learn from super-chefs? Does a day away from the kitchen to rub shoulders with your peers at the 1997 Chef Conference on Monday 3 March, at the Royal Garden Hotel, London, sound good?

If your answers to the above questions are "yes", then read on to find out about a competition in which you could win a free ticket to the conference and banquet prepared by executive chef Steve Munkley at London's Royal Garden Hotel.

There will be masses of things to hear, see and taste. You will have the opportunity to go behind the scenes of some of the capital's top kitchens; put questions to celebrity chefs Raymond Blanc and Gary Rhodes; attend a demonstration by Gordon Ramsay of Aubergine; and watch a masterclass given by Michael Caines of Gidleigh Park.

In a competition organised by Peter Chapman, head of chef recruitment agency PCA, junior chefs are offered a challenge. All you have to do is compile a four-course menu that you can cook and serve to a top food critic. The menus will be judged by Egon Ronay, who has 30 years' experience appraising hotels, restaurants, pubs and bistros.

Ronay recognises the difficulty of the task. "Assembling a four-course menu so it has balance and builds to a crescendo is a true test of a gastronome, not just a good chef," he says.

Chapman, who started out as a chef and went on to become an Egon Ronay's Guides inspector, advises: "Keep your menu simple and let the food speak for itself. We are looking for clear descriptions of the dishes to give some idea of what it will look like. The aim is to produce a novel and interesting menu."

This is the second year Chapman has opted to reward fresh young talent at the annual Chef Conference. Last year, he was joined by eight junior chefs including David Morris from the Phyllis Court Hotel, Henley-on-Thames, Middlesex. Morris found the experience very rewarding.

"I gained confidence and encouragement from the event," said Morris. "It was really good to mix with people I aspire to be." Morris will not be entering this year, as he was promoted to junior sous chef in August 1996 and is no longer eligible.

Morris urges other young chefs to take part. "Win, lose or draw, you gain from sitting down and thinking about putting together an impressive menu." He agrees that entrants should keep menus simple and make good use of fresh produce. More importantly, he recommends chefs stick to what they believe in and trust their own ideas.

Chapman believes that incentives such as a day at the conference are an ideal way to encourage junior employees. "It offers an opportunity to learn, as well as gain inspiration from other chefs. In this way, chefs in the early stages of their career can see the opportunities available to them and feel a part of the industry as a whole."

All entries must be received by 21 February 1996 and winners will be notified by 28 February 1996. Entrants must be commis chefs or chefs de parties earning a salary of less than £15,000 per annum. Mr Ronay's decision is final. If you have a menu fit for a food critic, send full details to: Peter Chapman Appointments, 39 Church Street, Burham, Rochester, Kent ME1 3SB. Fax: 01634 683419.