The Country Range Student Chef Challenge, run in conjunction with the Craft Guild of Chefs, enables students to showcase their ’culinary prowess’ and creativity under competition conditions.
The challenge requires teams of three full-time catering students to plan, prepare and cook a three-course four-cover menu in 90 minutes. The theme for this year’s competition is to maximise the use of ingredients in order to reduce food waste.
Vasita Jantabutara, Country Range brand manager, said: “The first few months of the college year can be a really busy and stressful time for students and lecturers so we felt it was the right decision to extend the deadline for the challenge.
“Hopefully this will ease the pressure on them and give absolutely everyone the opportunity to be involved. The challenge is already shaping up to be our best yet so we’d urge anyone thinking about entering to do so before the deadline passes.”
The cost per cover is £8 and the menu must include:
- Starter – A flat fish, filleted and a sauce made from the bones. The dish must be served with appropriate garnish and must include one turned mushroom per portion
- Main - Three bone loin of pork, the eye of the meat must be used. The trim is to be used for a separate element e.g. faggot, kebab or pie. The dish must be served with appropriate garnish including starch, vegetable and sauce
- Dessert – A lemon tart with a modern twist
Student teams will compete in regional heats in January and February 2020. The grand final will take place at the Hospitality, Catering and Restaurant (HRC) Show on 3 March 2020.
The 2018/19 Country Range Student Chef Challenge saw Alan Coats, Ance Kristone and Andreau Talla from City of Glasgow College win the title for the second consecutive year.
To enter visit: http://www.countryrangestudentchef.co.uk/