The British Culinary Federation (BCF) has announced details for this year's BCF Young Chef of the Year competition.
The competition is structured in two parts. First is through a paper entry which need to be submitted by 8 October in order to be judged.
The second part will take place at Bonnet Kitchen, University of Birmingham on 5 November where chefs will be required to produce a three-course menu for two covers in two hours.
The first course must be suitable for a vegetarian and competitors must use at least one product from Major International in their menu.
Judges will mark: the presentation and content of submitted entry; working methods; professional techniques and culinary skills; hygiene practices; timing; quality and balance of textures and flavours and presentation of finished dishes.
Permitted mise-en-place includes: washed and peeled vegetables and fruit, but not cut; stocks; weighed ingredients and uncooked pastry. However, excessive amounts of mise-en-place will incur penalty points.
The winner will receive the David Bache Trophy, a cheque for £500, a winner's commemorative plate and framed certificate. The winner will also be invited to the winners lunch with Villeroy and Boch and seeded entry into National Young Chef of the Year final.
Sponsors include Major International, Contacto, Bidfood and Wrapmaster, supported by Villeroy & Boch.
Competition organiser, Peter Griffiths, said: "Over the past 20 years we have seen the standard and individual styles and culinary skills continue to improve, and expect this year's competition to be no exception. It is important to take time and care over your written presentation, as it could ultimately increase your chances of success."
Last year, Luke Turner (pictured) of Simpson's restaurant, Edgbaston was named winner of the competition. Joe Payne of Restaurant André Garrett, Cliveden House, Berkshire was runner-up, with Christina Welz from Hambleton Hall, Oakham, Rutland and Chris Mee from L'Enclume, Cartmel, Cumbria tying for third place.
The competition is open to any chef under the age of 23. Non-members of the BCF must pay a £20 fee, which includes one year's membership.
Entry form can also be downloaded from the BCF website: www.britishculinaryfederation.co.uk
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