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Regional
Finals: TUESDAY 15 MAY 2007
(Except
Northern Ireland, which will be held on Monday 21st May)
National
Final: FRIDAY 19 OCTOBER 2007 - HOSTED BY LEEDS THOMAS DANBY
Charity
Awards Dinner: FRIDAY 19 OCTOBER 2007 (location to be confirmed)
PRIZES:
Regional
Finals (May 2007)
- All finalists will receive a certificate and £25 as a
contribution to the cost of their ingredients. The winner of each
regional final will receive £100
National
Final (October 2007) -
Each finalist will receive a trophy, a certificate and £25 as a
contribution to the cost of their ingredients. The Winner will
receive £1000, Second place will receive £500 and third
place will receive £250.
RULES &
REGULATIONS: SACC Competition Rules 2007
Each
competitor should complete an application form as per the attached
document. This should include their personal details and the name of
their restaurant or business in order to ensure maximum recognition
and media exposure for both the competitor and the sponsoring business.
The competitor
must identify the regional final they wish to enter. Applications and
recipes must reach the organisers by Sunday 15th April 2007, at the
following address:
SACC
Competition Office:
2007 APPLICATIONS
SOUTH ASIAN
CHEF COMPETITION (UK) LTD
4 SALTAIRE ROAD,
SHIPLEY,
WEST YORKSHIRE
BD18 3HN
DOWNLOAD AN
APPLICATION FORM - CLICK
HERE...
Each
competition entry must be received in a professional manner including
Chef's brief resume, typed menu, recipes with quantities and method;
addressing the following:
1. The menu
should consist of four separate main course dishes utilising Seafood,
Vegetables, Poultry and Meat as the main ingredients each dish served
together with one suitable Rice dish
2. All dishes
must be imaginative and one dish must be classified as a healthy option
3. Dishes
should display skills in the handling and preparation of Meat,
Poultry, Seafood and Vegetables together will their associated
cooking methods.
4. Dishes will
all work together offering choice and interest and be presented in
the following order Seafood, Vegetables, Poultry and Meat.
5. Commodity
mix whilst remaining classic and in keeping with Asian cuisine,
should also be innovative
6. Information
must arrive by the stated closing date, late entries will not be
considered under any circumstances
7. Information
should be provided in the requested format.
8. All
Marinades, Wet Sauces or Masalas must be prepared during the
competition (no pre-prepared mixes accepted).
9. Regional
and national finalists will provide all their own ingredients, pots
pans and service dishes. The organisers will give £25 to each
contestant towards the cost of ingredients.
10. Entries
that do not comply with all 'Rules of the Competition' will be deemed
null and void The judge's decision is final.
JUDGING PANELS:
The judging
process is managed under the guidance of Michael Quinn MBE as Chair
of the Judging Panel, supported by regional and nationally acclaimed chefs.
The UK is made
up of six regions - England - South Midlands, Northern, Scotland,
Northern Ireland and Wales. Each regional finalist will be selected
by the regional panels through an agreed desk top judging process.
Regional
Judging Panel - nominated locally by the six colleges
Each
regional panel will consist of:
1 x Chair of Judges
2 x Specialist
South Asian Chef
1 x
influential regional food critic
National
Judging Panel
Chair of
Judges M. Quinn MBE
2 x Specialist
South Asian Chefs
1 x
Main-stream Chef
1 x National
acclaimed food critic and writer Robert Cockcroft
THE JUDGING
PROCESS 2007
Market all
UK SACC for Regional & National competitions
Regional
Competitors applications received at SACC HQ.
Desk top
judging takes place
Regional
Finalists Participate in their Live Finals
All taking
place throughout the UK May 2007
England,
Northern Ireland, Scotland and Wales
National Final
19 October
2007, Leeds Thomas Danby
UK Asian
Chef of the Year
Award Ceremony
- Location TBA
DOWNLOAD AN
APPLICATION FORM - CLICK
HERE...
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