After an initial paper judging, the chefs who successfully negotiate this initial hurdle will be invited to take part in regional heats in March.
From there the two highest-scoring contestants from each regional heat will compete in the final on June 3rd at Stratford-upon-Avon College.
Contestants are required to produce a main course and dessert, suitable for service users in a care provision, to a food cost of no more than £2.25 per head.
The two courses should be nutritionally balanced and have to include one of the Premier Food brands as listed in the nomination brochure.
Premier and the Company of Cooks jointly sponsor the competition.
The winner will receive £600, a trophy, a residential delegate place at the NACC Training and Development Forum 2020 and an opportunity to participate in a cooking demo to recreate their winning dishes at the NACC Training and Development Forum.
Entry forms can be downloaded from https://www.thenacc.co.uk.