Kirkham Rotary young chef award 2016

Fri, Nov 20th 2015 at 12:00 pm - 4:00 pm

The venue will be The Blackpool and the Fylde College, Ashfield Road, Bispham, FY2 0HB.


Information Pack for 2015 - 2016

 The results were as follows:

1.       Precious Hall  -  Leyland

2.       Jane Rooke – South Ribble

3.       Marcelina Solarska - Lytham

4.       Molly Jelley – Kirkham R Fylde

5.       Paul Jones - Lunesdale

6.       David Moran - Carnforth

7.       Cameron Walker – Ossie

Introduction

The Rotary Young Chef Competition is a well established and successful competition organised and promoted by Rotary International in Great Britain & Ireland and sponsored by Filippo Berio.

 

It is a four stage national competition to support and encourage development of cookery skills. Some stages may have more than one round.


Aims

This competition aims to encourage young people to:

·       Learn how to cook a healthy meal

·       Develop food presentation skills

·       Consider food hygiene issues

·       Develop organisational and planning skills

·       Develop an ability to cope in a demanding situation

 

Who can take part?

This competition is open to all students in full time education between ages 11 and 17 on 31 August 2015.

 

Competitors, schools, colleges and organisations can participate in a Rotary district that is outside of their boundary but can only compete in one club/district event.

 

Students should enter the competition organised by the local Rotary club through their school, college or organisation.

Prospective entrants should complete the entry form at the end of this Information Pack

The Four Stages of the Competition

Local Heats                   These are organised by local Rotary clubs and hosted by schools or colleges between September and December. The winner of each local heat is entered into the district finals.

                                             Local Rotary Clubs can be found by using the club finder facility in the bottom left hand corner of the Rotary International in Britain and Ireland (Rotary GB&I) home webpage – www.rotarygbi.org.

District Finals              Organised by Rotary at schools or colleges between January and mid-February. When there is a high numbers of entrants, it may be necessary to hold preliminary rounds prior to a district final. The winner and runner up from each district final will be entered into a regional final.

Regional Finals           Organised by Rotary at schools or colleges between mid-February and March. The winner of each regional final is entered into the national final.

National Final              The 2016 national final will take place on Saturday 23 April at the Samworth Enterprise Academy, Trenant Road, Leicester, LE2 6UA


The dates for local heats, district finals and regional finals may have local variations. Interested parties should check dates with their local Rotary club.

 

Rotary GB&I do not fund any expenses of the regional winners to attend the national final.

 

Competition Guidelines

Task                                    To prepare in two hours a three course healthy meal comprising starter, main course and dessert for two people costing less than £15 or euro equivalent

The task for local heats and district finals may have local variations. Interested parties should check the task with their local Rotary club.

Judges                              Judges with appropriate skills appointed by Rotary will apply the judging criteria and provide feedback to all competitors with particular advice to the winners for the next round. The judges will not discuss marks and their decision will be final.

A Rotarian will not be appointed as a judge for regional or national finals

Judging Criteria         Judges will allocate marks as follows: -

Costing

5 points

Planning

10 points

Healthy choice of dishes

10 points

Presentation of table including flowers, cloth etc

10 points

Meal served at correct temperature

10 points

Neatness of working area and hygiene

15 points

Range of skills used

20 points

Taste and presentation of starter

20 points

Taste and presentation of dessert

20 points

Taste and presentation of main course

30 points

 

Total 150 points

 

Judges will deduct marks for courses presented outside the allotted time.

 

Marking criteria for the national final will be determined by the judges and advised to the competitors in advance

 

Only in exceptional circumstances, at the sole discretion of the competition organiser, will correspondence or discussions be entered into following the event.

 

At all stages of the competition competitors will receive a certificate of participation.

 

After the judges have determined the result of the competition one or more judges will comment on their observations of the competition before announcing the result.

 

Prizes                                National finalists will be given an apron to be worn at the final.

 

                                             The winner, second and third in will receive trophies and prizes

 


How to enter

To enter a local heat interested parties should contact their local Rotary club which can be found using the club finder at the top right hand side of the Rotary website ribi.org. In case of difficulty, please contact the national organiser William Harmsworth at young-chef@rotarygbi.org.

Entrants need to complete the entry form at the end of this information pack and submit to the stage organiser at the time specified him or her.

 

Entrants need to complete the Entry Form at the end of this Information Pack and submit it and other information required to the stage organiser at the time specified.

Competition Procedure:                                       

Arrival                                       On arrival competitors will be shown where to deposit their equipment, ingredients, table settings and decorations.

Introduction                         Competitors and supporters will be welcomed and competitors will be advised of the location of the judging and table display areas. Competitors will then be briefed by the judges.

Supporters will be advised of a rest area for their use during the competition.

Cooking Areas                      Will be determined by ballot.

Equipment                             Standard cooking equipment will be available at the venue. Competitors must bring their own specialist and electrical equipment with an appropriate Portable Appliance Tested (PAT) certificate. Any clarifications on equipment availability should be addressed to the competition stage organiser.

Competitors should bring table settings, including plates and serving dishes, cutlery for two people and table decorations.

Prior to the start of the setting table time, supporters may assist with the unpacking and organisation of the cooking area. Supporters may not assist with any food preparation or table settings. Supporters must leave the cooking area before the competition starts with the setting table time. Food preparation must not start until the preparation time begins.

Setting Table Time            A maximum of ten minutes setting table time is allowed for setting the display table for two people. The display table should include a menu with the name of the competitor.

 

During setting table time competitors must not commence any food preparation but should advise the judges of any ready or pre-prepared food or ingredients e.g. marinated food that they are using.

 

They should also make available their completed time plan (see below) and their completed menu and ingredients form (see below) for the judges to review.

 

The menu and ingredients form should include all ingredients and the purchase cost of the quantity of ingredients to be used.

·                If home grown produce is used the ingredients should be valued at retail cost.

·                Small amounts of herbs, spices and seasonings need not be included on the menu and ingredients form.

·                Receipts with the items clearly marked should be attached to the menu and ingredients form. An electronic version of this form is available from the competition organiser.

If a dish contains nuts of any type then this must be made clear on the menu and ingredients form. The competition organiser must be made aware of this on arrival so that appropriate separation can be arranged. All utensils and surfaces must be thoroughly cleaned to avoid residue contamination.

 

Preparation Time              After the setting table time a preparation time of two hours will commence when competitors prepare, cook and serve their meal.

During the last 45 minutes of preparation time, competitors should stagger serving their courses in the correct order and at the correct temperature. One serving of each course should be placed in the judging area and the other serving on the display table.

Clearing up may be completed after the preparation time.

Results                                    After the judges have decided the result of the competition, one or more judge will comment on their observations of the competition before announcing the result.

 


Youth Competitions

The Young Chef competition is one of five competitions organised by Rotary International in Great Britain and Ireland. The others are Young Musician, Young Photographer, Young Writer, Youth Speaks and the Technology Tournament. To find out more about these competitions and other opportunities please contact your local Rotary club or visit www.rotarygbi.org

 

Working with Children    Rotary International in Great Britain and Ireland has adopted this statement of policy in working with children, the vulnerable and those with disability.

The needs and rights of the child, the elderly, the vulnerable and those with disability take priority. It is the duty of every Rotarian to safeguard the welfare of and prevent the physical, sexual or emotional abuse and neglect of all children, the elderly, persons with disability or otherwise vulnerable persons with whom they come into contact during their Rotarian duties.

 

 



Entry form 2015/16

 

Please read this Information Pack before completing this form clearly.

By signing this form you confirm you have read, understood and agreed to the terms of this Information Pack.

This form to be returned to the competition organiser by the date specified.

 

Entrant’s Name:

Age on 31 Aug 2015:

Home Address:

 

 

 

Post Code

Email:

Tel No:

Mob No.

Allergies (e.g nuts etc.)

Entrant’s signature:

Date:

School/College:

Contact Person:

Email:

Tel No:

Sponsored by Rotary Club of:

District:

Contact Person:

Email:

Tel No:

The parent, guardian or carer of the above entrant has given permission: -

a)          For the named person to take part and be identified in the competition.                                           Yes/ No

b)          any entrant over 18 at the date of the competition should sign this declaration below

c)          for photographic/video records to be taken and used for Rotary International in Great Britain and Ireland (Rotary GB&I) publicity purposes in printed, electronic and online formats.                                                                                                                                                                      Yes/No

d)          In signing this form the parent/guardian/carer allows permission for contact by the Rotary GB&I, District and Club Public Relations Officers for public relations purposes.                                                                                                                                                                                        Yes/No

 

Print name

 

 

 

Entrant

Signature

Date

 

Print name

 

 

 

Parent Guardian Carer Entrant (please print name and tick status)

Signature

Date

Not agreeing to (c) and (d) does not preclude the individual from entering the competition.

 

This form can be used for all stages of the competition. Tick box to indicate the stage for this entry

Club  o

District  o (preliminary round)

District  o

Regional  o

Rotary GB&I  o (National)

 

 


Young Chef Information Pack 2015-16


Young Chef Information Pack 2015-16

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