ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
WightRotary.org.uk Good Cooks Challenge – Red Category Monday 26 April 2010 05.30pm start The Isle of Wight College Restaurant, Medina Way, Newport, Isle of Wight, PO30 5TA All enquires regarding the District Competition Round should be addressed to: Gary Cheeseman, Junior Vice President of Vectis Sunrise Rotary, Tel. 01273 906866 (mobile: 07912 893121) email: ycoy@wightrotary.org.uk Website: www.wightrotary.org.uk
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ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
1) Objectives: This competition aims to encourage the cooks to: • Develop cookery skills. • Develop food presentation skills. • Consider healthy eating options. • Prove their organisational and planning skills. • Prove their ability to cope in a demanding situation. Entrants: i) The competition is planned for those aged 17 years, or over. ii) Entrants for this District Round must complete and submit an entry form (Form 1) to Rotarian Gary Cheeseman, Vectis Sunrise Rotary, ‘Pippins’ 8a St. Johns Road, Shanklin, Isle of Wight, PO37 7NR by Monday 19th April 2010. ( Alternatively an online entry for is available at www.wightrotary.org.uk )
2) Supporters: An area (in the Restaurant) will be available for supporters to use while the competition is in progress. ( A video feed of the cooks will be available. ) Coffee/tea and bar facilities will be available for the supporters. Only entrants, judges and officials will be allowed in the kitchens or the presentation area while the competition takes place. The judges will decide when the supporters can be invited in to view the finished presentations. 3) Competition Menu & Presentation: Entrants are required to prepare a 3-course healthy meal for 2 people (starter, main course and dessert) costing no more than £14.00. A table place setting for one will be required including any decoration that the entrant feels is necessary. 4) Competition Timing: Timing is vital and judges will deduct marks for meals not finished on time. i) Arrive from 05:30 and start setting up. Be ready for briefing at 06:15 and to start cooking at 06:30pm. ii) 06:30pm – 08:00pm: Cooking Time. Page 2 of 8
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ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
iii) Courses are served as they are finished. iv) 8:00pm – 8:15pm: Judging v) 8:15pm – 8:30pm: Judge summing up/Presentation of Prizes & Certificates. vi) 8:30pm onwards: Clean-up and clear site by 9:00pm. 5) Procedure: a) Arrival and Briefing i) All entrants and supporters will gather together for a welcome and initial briefing. ii) There will be a draw for cooking areas. iii) A table will be allocated to each contestant in the Restaurant area. You may use a serving area of approximately 120 x 60 cm on this table. iv) Supporters may only assist in bringing equipment etc. into the cooking area, during setting up time. b) Setting up Time: i) This is to include table setting, organising cooking area and collecting together the required equipment. ii) There is to be no handling or preparation of ingredients in this time. Any ready or pre-prepared food/ingredients should be declared to the judges e.g. marinated foods etc. iii) Entrants should bring their own ingredients and any specialist equipment, table linen etc. However, while entrants can bring their own serving crockery, cutlery and kitchen equipment, the college has full range of standard kitchen utensils, crockery and cutlery available for use by the entrants. (Special arrangements will be made for those attending outside the mainland). iv) If any entrant is planning to bring electrical equipment – please contact organisers ahead of time. v) Entrants must bring two copies of the following documents (one to be handed in on arrival for use by the judges). Failure to do this will result in loss of points: (a) Menu (also place one at their serving area). (b) Completed Time-plan sheet (Form 2). (c) Completed details of purchases, including receipts (Form 3).
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ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
vi) Homegrown produce may be used in the meal and should be valued at retail cost. Small amounts of herbs, spices and seasonings need not be included in the costing. vii) All competitors must wear suitable clothing – non-slip shoes and hats (or other head covering). c) Cooking Time i) This is to include preparing, cooking and serving of the meal at the correct temperature. ii) Entrants will have use of a fridge and temporary freezer facilities that are available at the venue. iii) The dishes will be served in course order within the last half-hour of the competition. The judges will taste only one serving of the food, leaving the other serving for table presentation and photographs etc. iv) Washing up may be finished off after the cooking time. v) At all times entrants must consider personal hygiene, correct handling of food, food hygiene and neat working conditions. 6) Marking The organising committee will appoint the judges. It will be suggested that they consider the following mark allocation: • Choice of dishes 5 points • Planning 5 points • Costing 5 points • Range of skills used 15 points • Neatness of working area and hygiene 10 points • Wise use of time allowed 5 points • Presentation of table (including flowers, cloth etc.) 5 points • Presentation of dishes 5 points • Meal served at correct temperature 5 points • Taste of starter 5 points • Taste of main course 5 points • Taste of dessert 5 points After the marking has taken place, the judges will comment on the presentations and announce the result. The decision of the judges will be final. They will not discuss marks and no correspondence or discussion will be entered into following the event. Page 4 of 8
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ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
7) Awards a) The winner and runner up will be presented with a prize, and all entrants will receive a certificate. 8) Finance / Travel / etc. a) Vectis Sunrise Rotary Club will reimburse the entrants for the cost of their ingredients, if the produce recipts. b) The entrant is responsible for arranging transport, and if required accommodation, for the Entrants/Parents/Guardian and teacher as appropriate.
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ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
FORM1 - Entry Form Entrant Details: Entrant’s Name ………………………………………………………….…… Home Address ………………………………………………………….……. ………………………………………………………….…… ………………………………………………………..………. Phone ………………………………………………….…… Email ………………………………………………….…… Date of Birth ……………………………………………………..……. Menu to be prepared: Starter ………………………………………………………………………. Main Course ………………………………………………………………… Dessert ………………………………………………………………………. I consent to any photographs taken during the competition to be used to further promote the competition. Signed ………………………………………………………… Date …………………… _________________________________________________________________ Please return this entry form to Gary Cheeseman, Vectis Sunrise Rotary, ‘Pippins’ 8a St. Johns Road, Shanklin, Isle of Wight, PO37 7NR 7NR by Monday 19th April 2010.
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ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
Entrant:
Please bring a completed Time plan to competition (copy or extend as necessary) TIME PLAN
TIME
ACTIVITY
FORM 2 – Time Plan
REMINDER
ORGANISATION & RULES FOR ROTARY GOOD COOKS CHALLENGE COMPETITION RED CATEGORY Monday 26th APRIL 2010
Entrant:
Please bring a completed Menu and Ingredients to competition (copy or extend as necessary) STARTER
MAIN
Name: Description:
DESSERT
Name: Description:
Ingredient & Quantity
TOTAL:
Cost
Ingredient & Quantity
Name: Description: Cost
TOTAL: TOTAL ALL COURSES:…………… Form 3 – Menu and Ingredients
Ingredient & Quantity
TOTAL:
Cost