Now in its 14th year, the Care Cook of the Year competition raises the profile of the care catering sector and champions those working within it. Competitors are challenged to devise new and exciting recipes appropriate for a care environment, highlighting the true culinary flair and particular skill sets required to ensure continued excellence and success within care catering.
Open to all chefs and cooks in the care sector (both NACC members and non-members), the NACC Care Cook of the Year Competition requires entrants to create a nutritionally balanced two-course menu, main and dessert, suitable for service users in a care setting. The combined food cost for both courses is also to be no more than £1.50 per head based on four portions.
All entrants will have the opportunity to show off their culinary skills at one of the six regional cook-offs held in March/April 2014, where they will have just 90 minutes to produce their dishes. Innovation, costing, suitability for the environment, adherence to nutrition guidelines, and taste and overall menu balance will be also required.
The two highest scoring competitors from each regional heat will secure a place in the grand final on Wednesday 11 June 2014 and be in with a chance of claiming the coveted title Care Cook of the Year 2014.
Neel Radia, national chair, NACC, commented: “Catering within the care sector requires very specific knowledge and skills. There are a number of factors that care caterers need to fully understand and consider when planning menus for the elderly and vulnerable entrusted to their care. These include, for example, nutrition, budget, specific dietary needs and individual demands,variety and creativity, presentation, and of course great taste.”
As well as the esteemed title of NACC Care Cook of the Year 2014, the overall winner will claim a prize package including £600, a trophy, a delegate place at the NACC National Training & Development Forum 2014, a full set of Chef Knives, and a Blixer 2.
Download the entry brochure at www.thenacc.co.uk.