Your application should be submitted by e-mail in Microsoft Word or by post and consist of:1) A typed application form that you can print off from the websites listed below or a page of contact details:· Full name · Postal address· Email address· Work phone number· Mobile phone number· Date of birth and nationality2) A typewritten menu of a main course and dessert for two covers to be cooked in ninety (90) minutes using New Zealand Venison loin. Specify ingredients, quantities and your methods of preparation and cooking. A dessert of the competitors choice using Braeburn Apples and Manuka Honey. (Competitors to supply all ingredients)3) Approximately 100 type written words on why you would like to visit New Zealand.4) A typed, up to date curriculum vitae (CV) to include:· Details of colleges attended/attending and qualifications · Your employment history. · Competitions entered and any prizes won, any distinctions.5) A short letter signed by your employer or mentor on official headed notepaper or from an official email address verifying the details of your CV and supporting your application.Deadline for entries: 15th October 2008These papers should be posted to Craft Guild of Chefs/NZ-UK Culinary Challenge, Meadow Court, Faygate Lane, Faygate, West Sussex RH12 4SJ or emailed to [email protected] note:· These papers will not be returned to you. · The recipes (duly acknowledged) contained may be reproduced for advertising purposes. The winner’s recipe may be used by the sponsors.Short listing:This application will be judged on paper by a distinguished panel of judges chosen by the Craft Guild of Chefs. You will be informed shortly after 15th October whether you are one of the ten (10) short listed candidates or not. All applicants will be notified. Successful applicants will receive further detailed instructions about the cook offs at this point.The Cook Off – Monday November 10th 2008If you are one of the short listed candidates, you will be invited to a Cook Off at Westminster Kingsway College in Vincent Square London on Monday November 10th where, after introductions and instructions, you will be asked to produce the menu you created at the first stage, over a ninety (90) minute period. NOTE: A loin of NZ farmed venison and NZ wines will be provided at the Cook Off. All other ingredients must be provided by competitors.Basic kitchen equipment will be available (pots, pans, utensils) but competitors should bring own knives, specialist equipment and crockery for service.Mis en place permitted includes:· Peeled but not prepared veg and fruit· Puff pastry· Basic or finished stock and reductions· Egg custards · Stock syrups, · Weighed ingredients· Anything that needs marinating.The results of your cooking will be judged by a panel of experts who will be looking at your:· Presentation, visual impact and style, creativity and originality,· Composition, use of colours, textures, lay out, · Menu balance, protein, carbohydrates etc and use of fresh produce,· Preservation and enhancement of the taste and texture of the produce though your cooking, professional techniques and hygiene· How the choice of wine complements the taste of the food. · Professional techniques and hygieneYour name, training institution or place of work will be displayed at the Theatre.You will also be interviewed at Westminster Kingsway College for 15 minutes on your menu, your ambitions in the industry, why you want to go to NZ and whether you would be a good Ambassador for British cuisine. NB the marking system is 80% on Cooking, 20% on interview. You may nominate up to two people, such as your mentor or colleagues who may help you set up and clear up but who may not accompany you during the actual Cook Off or at the interview. Awards Ceremony 11th November 2008: In the Presence of HRH, The Princess RoyalThe ten short listed candidates and two nominated guests will be invited to an official reception in the Penthouse suite of New Zealand House, Haymarket, London, on 11th November. The reception will be hosted by the NZ High Commissioner, catered by Peter Gordon of The Providores, Marylebone with some fine NZ wines to drink when the winner will be announced by the Guest of Honour, expected to be HRH The Princess Royal, patron of the NZ-UK Link Foundation.Prizes: All ten short listed candidates will be given a year’s membership of the Craft Guild of Chefs and will be presented with certificates and other gifts. The winner of the first prize will receive:A return flight provided by Air New Zealand and a grant to cover all expenses for a working visit to New Zealand to work and learn for three weeks in top restaurants around the country, with the option of one further week free to explore and enjoy. To be taken in the late NZ summer, i.e. February/March 20092nd and 3rd placed contestants will each receive the opportunity of a week’s work experience at Peter Gordon’s Providores and Tapa Room in Marylebone, London.For the downloadable application form and further information on The Craft Guild of Chefs and The NZ-UK Link Foundation, please visit the following websites www.craftguildofchefs.org and www.nzuklinkfoundation.org