SCOTLAND'S STUDENT CHEF CHALLENGE

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 31st May at the City of Glasgow College, Scholars Restaurant.

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 - chefchallenge@brake.co.uk

All you need to know!

The Challenge

THE CHALLENGE

New for this year, Brakes Scotland has introduced 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. This is an opportunity for you to develop ‘real life’ catering and hospitality skills such as accurate costing and the sourcing of local ingredients as well as providing a platform to showcase your culinary and hospitality skills.

 

Teams must first submit

FOR CHEFS: a three course - six 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 six guests using Scottish ingredients, wine pairings to complement the three course menu above and a coffee of your choice. There should be emphasis on the provenance of the ingredients being used to compile the food menu and aperitif. Hospitality students should note their reasoning for choosing the wine menu in the methodology section. Following a paper judging stage, the top 6 successful teams will be invited to attend the finals held on Thursday 31st May 2018 at City of Glasgow College to cook their 3 course menu and serve customers in the Scholars restaurant.

Theme

For the 2018 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 overcomplicate! Menus should be balanced, with the three courses working well together. Teams are encouraged to use local ingredients so that our judges get a real flavour of the country’s quality larder. For further details on timings please read the Terms and conditions below

Budget

Everyone is aware of the necessity to keep costs to a minimum, teams need to develop a three course, six 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.

Prizes

Students from the winning team will receive some fantastic prizes!

Hospitality students will receive a scholarship from the Hospitality Industry Trust that includes a three day work experience placement at a top resort hotel, just outside London to experience first class service.

Chefs will receive a once in a lifetime opportunity to be part of the support team for Scotland at The Culinary World Cup, EXPOGAST, Luxembourg from 23 - 29 November 2018 sponsored by the Scottish Chefs Federation. The winning team will also receive framed certificates and the coveted winners plaque! The winning lecture will receive a Brakes Scotland food hamper and second and third prizes will also be awarded on the 31st May. Embroidered chefs jackets will be awarded to all competition finalists.

Deadline

The closing date for entries is Friday 24th March 2018.

All entries to be emailed to - chefchallenge@brake.co.uk

 

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 24th March 2018. 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 2018. 8. The finals will take place on 31st May 2018 at the City of Glasgow College, Scholars Restaurant. Teams will have 3 hours in which to prepare, cook and serve their 3 course, 6 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.

Related downloads

Please remember to submit the menu, methodology and list of costed ingredients with your application.

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