North East Chef Factor 2008 Competition Details
Entrants must design a 2 course menu for 2 covers.
The menu must complement seasonal local produce.
Entrants must submit a recipe, method and costing for each course.
The competition is open to any one over the age of 18 who is not working as, has never worked as or has never trained as a professional cook or chef.
Successful entrants will be notified in writing by the Chairman of Judges.
8 finalists will be chosen to compete live on the second day and will be allowed to cook in the same competition kitchens used by the professional chefs.
They will compete in front of a live audience and will be judged by the professional guest chef judges.
Competitors will be expected to prepare, cook and serve their menus to the judges within 1½ hours.
Judging Criteria
Menu Compilation: 15
Originality: 15
Craft Skills: 15
Hygiene: 15
Presentation: 15
Taste: 15
Timing: 10
Competitors will receive feedback from the Chairman of Judges after the event.
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