The South Asian Chef competition (SACC), spearheaded by the Aagrah Restaurant Group, is open to all chefs who will be tasked to create adventurous, innovative dishes using their own original recipes, in a bid to win the title, a first prize of £2,000 and recognition in a mass media campaign. Runners up will win £1,000 for second place and £750 for third place.
In addition, there are two special trophies to be won – one for the chef producing the most innovative dish and one for the chef with the most health-conscious dish.
Competitors will need to produce a starter and three main courses comprising a healthy seafood dish, an innovative chicken dish, and a lamb or vegetable dish of their own choice.
A panel of influential chef judges from the Craft Guild of Chefs, the catering industry and the catering education sector will evaluate their cooking skills and dishes.
The closing date for entries is September 13. The national final will be held at the International Food & Travel Studio in Bradford on October 7. For further information, email info@aagrah.net and for entry forms visit www.saccuk.com