Welcome to the Brakes Scotland Student Hospitality Challenge!
The competition is targeted at teams of two student chefs and two hospitality students who will compete as one team. Students must be studying hospitality or catering college courses and is an opportunity for them to develop ‘real life’ catering skills such as accurate costings and the sourcing of local ingredients as well as providing a platform to showcase their culinary and hospitality skills.
Following a paper judging stage, the top 6 successful teams will be invited to attend the final on Thursday 30th May at South Lanarkshire College, East Kilbride.
Please find an application form in the documents download section at the bottom of the page as well as all you need to know below!
All entries to be emailed to - firstname.lastname@example.org
In our second year, and on the back of the success from last year, Brakes Scotland will continuue this year with a front of house/hospitality element to the well know Scottish chef challenge. This year, the competition is targeted at teams of two student chefs and two hospitality students who will compete as one team and must be studying hospitality or catering college courses.
Teams must first submit
FOR CHEFS: a three course - four cover menu, based around the theme of ‘Scottish Food and Drink’ and must include a breakdown of the ingredients and methodology used for each course and the associated costs of each element.
FRONT OF HOUSE: aperitif for four guests using Scottish ingredients, wine pairings to complement the three course menu above and a coffee of your choice.
For the 2019 challenge we are asking teams to think Scottish by presenting drinks and the menu that embraces the modern trend for clean, well portioned and precisely executed Scottish cuisine. Dishes should be stylish, well presented and demonstrate great technique as well as being packed full of clearly defined aromas, textures and flavours designed to complement rather than over complicate! This year as an added twist we are asking chefs to create mini plates for their starter OR dessert (but not both!) (minimum 2 plates to maximum 4 plates)
Menus should demonstrate a case study of a supplier you may have visited or product you have researched - this supplier must be within a 100 mile radius from your college.
Everyone is aware of the necessity to keep costs to a minimum, teams need to develop a three course, four cover menu using a maximum of £15 worth of ingredients per cover. Hospitality students can spend up to £15 worth of ingredients per cover to include wines, aperitif and coffee.
There will be two prizes up for grabs this year!
Top hospitality duo will win a prize and top chef duo will win a prize.
Hospitality students will receive a scholarship from the Hospitality Industry Trust that includes a three day work experience placement at a top resort hotel.
Chefs will receive a once in a lifetime opportunity to be part of the team that represent Scotland at the Culinary Olympics from 14-15th February 2020 in Stuttgart, Germany sponsored by the Scottish Chefs.
The closing date for entries is Friday 29th March 2019.
All entries to be emailed to - email@example.com
Terms & Conditions
The competition is run by Brakes Scotland Limited (‘Brakes’) from 403 Edinburgh Road, Newhouse, Motherwell, ML1 5GH.
1. All entrances must be full time students at the college they are representing and be undertaking hospitality or catering college course. 2. All entries should be received no later than Friday 29th March 2019. 3. Submission of an entry shall constitute acceptance of all terms and conditions. 4. To constitute a complete entry, teams must submit a menu, methodology and cost ingredients. Incomplete entries will not be submitted into the paper judging stage of the competition. All entries will be checked on submission. 5. 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 Scotland reserves the right to use any materials submitted including but not limited to photographs for any purpose connected to the competition. 6. Entrants will be paper judged by a panel of chefs and competition representatives. Entry into the finals will be at the sold discretion of the judging panel. 7. Teams that qualify for the finals will be contacted no later than Tuesday 3rd April 2019. 8. The finals will take place on 30th May 2019 at South Lanarkshire College. Teams will have 3 hours in which to prepare, cook and serve their 3 course, 4 cover menu followed by a further hour for the hospitality team to serve and clean down the tables and serve coffee. 9. During the competition, at the competition final, 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 and help clear up once finished. Once the competition has begun no coaching of students from chef lecturers is permitted. 10.Teams must provide all their own equipment and ingredients for the competition final. 11.Mise-en-place allowed; stocks, glazes, puff and filo pastry, peeled (not cut) vegetables. 12. Courses must be served in the right order ie. starter, main and dessert. 13. The first course should not be served within the first hour and subsequent courses should be at regular intervals. 14. Only judges and other selected competition representatives (such as sponsors, journalists and Brakes representatives) are permitted to taste the food presented. 15. All competition entrants may be required to participate in PR activity during the competition. 16. The judging panels decision is final. 17. The judging criteria for the competition will use the World Association of Chefs Societies (WACS) guidelines.
Please remember to submit the menu, methodology and list of costed ingredients with your application.