RULES for 2009For chefs and trainee chefs aged between 18 and 23 years (by 1st December 2009) working in the hospitality or food industry or training at an accredited college, holding a British passport.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 starter, main course and dessert for two covers to be cooked in two hours.The starter should use seafood.The main course should use either loin of New Zealand venison or rack of New Zealand lamb.The dessert should use New Zealand manuka honey.Please specify ingredients, quantities and your methods of preparation and cooking.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: 11 September 2009These 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 sponsors may use the winner’s recipe.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 11 September whether you are one of the eight short listed candidates or not.All applicants will be notified. Successful applicants will receive further detailed instructions about the cook off at this point.The Cook Off – Monday 9 November 2009If 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 9 November where, after introductions and instructions, you will be asked to produce the menu you created at the first stage, over a two hour period.NOTE: We will supply loins of New Zealand venison and racks of New Zealand lamb for use during the final. Competitors must provide all other ingredients.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• 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.After the interviews there will an opportunity to learn from experts about some of NZ’s famous ingredients as well as a guided wine taste.Awards Ceremony 9 November 2009The eight short-listed candidates and two nominated guests will be invited to an official awards ceremony,hosted by the NZ High Commissioner in the beautiful Penthouse Suite of New Zealand House. This venue has breathtaking 360º views of London, and directly overlooks Trafalgar Square.Guests will enjoy the culinary delights of Peter Gordon of The Providores, and some fine NZ wines supplied by Craggy Range. The Guest of Honour will present the winners with certificates and prizes.Prizes:All eight 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 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 2010The runner-up will be offered work experience at a top London restaurant including accommodation.