The competition, which seeks to encourage young chefs to showcase their skills, will be held in two stages. The first is through a paper entry. Applicants must submit their entries by 10 October 2016 in order to be judged.
The second stage will take place at Bonnet Kitchen, University of Birmingham on 7 November where chefs will be required to produce a three-course menu for two covers, with the first course, including fish or shellfish, the second to include duck, however the chefs are given free reign with their choice of dessert.
Judges will mark: the presentation and content of submitted entry; working methods; professional techniques and culinary skills; hygiene practices; timing; quality and balance of textures and flavours and presentation of finished dishes.
The winner will receive the David Bache Trophy, a cheque for £250, a winner’s commemorative plate and framed certificate. The winner will also be invited to the winners lunch with Villeroy and Boch.
Competition organiser, Peter Griffiths, said: “Over the past 18 years we have seen the standard and individual styles and culinary skills continue to improve, and expect this year’s competition to be no exception. It is important to take time and care over your written presentation, as it could ultimately increase your chances of success.”
The competition is open to any chef under the age of 23. Non-members of the BCF must pay a £20 fee, which includes one year’s membership.
Entry form can also be downloaded from the BCF website: http://www.britishculinaryfederation.co.uk/bcf/wp-content/uploads/2016/09/BCF-youngchefoftheyear-6p-2016-final.pdf