Wing Yip Young Chef 2019 Application Form
Use this form to submit your entry for the Wing Yip Young Chef of the Year competition 2019.
Email address *
Criteria for entry
All chef entrants must be employed in the hospitality industry or be in training at college or university and must be between the ages of 18 and 25 on Thursday 4th April 2019.

Finalists must be available to compete on Thursday 4th April in one of two heats. The winner will be announced on the same evening in an awards ceremony and dinner.

Entry Details
All entries will open on Friday 11th January 2019.

Final submission date for entries is Monday 18th February 2019.

Finalists will be notified on Monday 4th March 2019.

Competition date and venue
Thursday 4th April 2019

University College Birmingham,

Summer Row, Birmingham, B3 1JB

The Competition
Finalists will be required to prepare, cook and present in 1 3/4 hours, two different authentic Oriental dishes of their choice.

FIRST COURSE: based on popular Oriental street food and must be serve in an appropriate container.

SECOND COURSE: authentic main course suitable for restaurant dining and must be served in a bowl.

Rules
* The recipe you submit will be the dishes you cook if you are in the final

* Ingredients can be pre-weighed

* Fruit and vegetables can be washed and peeled but not cut

* Basic stocks only but not totally reduced

* No finished broths

* Uncooked pastry only

* Food marinated but not cooked

* Butchered meat is allowed

* You will be required to cook two portions of a street food starter and authentic main course recipe

Judging
The competition will be judged in two stages.

STAGE 1: All submitted written entries will be assessed after the closing date of <INSERT DATE>

The assessment for stage 1 is:
* Quality of written entry
* Clarity
* Method
* Authenticity


STAGE 2: A shortlist of finalists will be notified and invited to compete in a cook off at University College Birmingham on Thursday 4th April.

The assessment for stage 2 is:
* Culinary skills and professional techniques
* Presentation/portion size of dishes
* Hygiene
* Timing
* Quality and balance of flavours and textures

Additional Information
Finalists will be required to provide their own ingredients for both courses - a street food starter and an authentic main dish - as well as all small and specialist equipment and presentation items.

The competition kitchen will include: work station with fridge, solid top, gas rings and conventional oven, salamander grill, fryer/combi oven, deep freeze and blast chiller facility.

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