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2010 BC JUNIOR CHEF COMPETITION |
2010 BC JUNIOR CHEF COMPETITION
DATE & TIME:
SUNDAY APRIL 11, 2010
10:00 AM
PLACE:
OKANAGAN COLLEGE CULINARY ARTS DEPARTMENT
1000 KLO ROAD – KELOWNA, BC
FORMAT:
BLACK BOX COMPETITION
PROUDLY HOSTED BY:
THE OKANAGAN CHEFS’ ASSOCIATION
GENEROUSLY SPONSORED BY:
OKANAGAN COLLEGE & INTERCITY PACKERS
The Okanagan Chefs’ Association welcomes the best of BC junior chefs. This package outlines general guidelines for the competition. A detailed competition package will be sent only to the chosen competitors. The winner of the BC Junior Chef competition will represent BC at the CCFCC National Convention in Windsor, Ontario May 29 – June 3 competing in the National Junior Culinary Challenge.
CONTACTS:
Rod Butters - Okanagan Chefs Association Chairman
Email:
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Geoffrey Couper - Okanagan College Apprentice Instructor
Email:
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AWARDS:
1st Place – Prize Money & Award
- Will represent BC at the CCFCC National Convention in Windsor, Ontario May 29 – June 3 competing in the National Junior Culinary Challenge.
2nd Place – Prize Money & Award
- Will replace 1st place winner at National Competition if 1st place winner can’t attend National Conference.
3rd Place – Prize Money & Award
COMPETITORS:
This competition will feature 8 of the best junior chefs in the province. Competitors will be chosen from all BC CCFCC branches. This allows representation from all regions. Competitors will be chosen from their own branch’s requirements. The following breakdown of numbers will be adhered to:
- North Vancouver Island – 1 competitor
- Victoria – 2 competitors
- Vancouver – 3 competitors
- Okanagan – 2 competitors
Total will be 8 competitors only.
Competitor Requirements:
- Must be a junior chef member of the CCFCC in good standing. Proof will be required.
- A registered student in a culinary program at a recognized institution, or have not attained a Certificate of Qualification for more than one year prior to the date of the upcoming National Junior Challenge in Windsor, Ontario.
- Be a Canadian Resident.
- Note- there is no age limit for this year’s competition.
- Have not won the Provincial Challenge in the past.
- Responsible for own travel & accommodation in Kelowna during competition.
DRESS CODE:
All competitors are required to dress professionally. Each must wear a white chef’s jacket, white apron, black pants, white neck tie, and black shoes. Hats will be provided at the competition.
*THE NAME OF THE COMPETITOR, EMPLOYER OR PLACE OF EMPLOYMENT MUST NOT APPEAR ANYWHERE ON THE UNIFORM.
*THE DRESS CODE WILL BE STRICTLY ENFORCED.
NO EXCEPTIONS WILL BE ALLOWED.
COMPETITION OUTLINE:
This will be a ‘Black Box’ style competition.
Competitors will prepare the following for 4 people:
*Appetizer
*Main Course
*Dessert
Competitors will have 3 ½ hours to prepare the above menu. The time between presenting courses will be 15 minutes. Presentation times will be determined the day of the competition.
A common table of ingredients will be available to all competitors. A list of common table ingredients will be made available to all competitors in their competition package.
The ‘Black Box’ will contain mystery ingredients that MUST be utilized within the menu. Competitors must use some of each mystery ingredient but not the product in its entirety.
TIMING GUIDELINES:
The following is a general outline of timing for the competition. A detailed package will be sent to competing juniors by March 22, 2010.
8:30 am – 9:30 am
Kitchen Orientation & Station Set Up
9:30 am
Inspection of Black Box ingredients
Gathering of common table ingredients
Menu to be presented
10:00 am
Cooking begins
1:30 pm
Presentation of appetizer
*there will be 15 minute intervals between courses.
2:15 – 2:45 pm
Kitchen clean up
3:00 pm
Awards Ceremony
EQUIPMENT:
All competitors will have the use of:
1 four burner stove
1 conventional oven
1 sink
refrigeration
freezer
pots & pans etc.
*A detailed list of acceptable and non-acceptable tools will be supplied to finalists.
PLATES:
Plates will be supplied to all competitors.
No outside chinaware will be allowed.
ASSISTANTS:
One assistant will be provided to each competitor. The assistant will not be permitted to help with any food preparation. Gathering of ingredients will be allowed.
Help will be provided for service of courses.
JUDGING:
Professional judges of the CCFCC will be provided. There will be 3 Kitchen judges and 3 Tasting judges.
All efforts will be made to ensure a fair competition. Scores from kitchen and tasting judges will be tabulated by competition committee to establish the top three winners.
The judges will be made available to all competitors for a brief critique immediately after the awards ceremony. The competitors will receive feedback on their performance as part of their professional growth process.
The decisions of the competition committee will be final. All inquiries must be made in writing by a BC CCFCC Branch President to the competition committee.
Judging outlines will be provided in competition package.
COMPETITION PACKAGE:
This will be forwarded to the 8 competitors by March 22, 2010.
It will include all details regarding the competition.
- Judging Guidelines
- Common Table Ingredients
- Time Line
- Equipment
- Plate sizes, etc.
- Location map
GOOD LUCK TO ALL COMPETITORS!
Thank you to all sponsors and volunteers.
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