21st Euro-toques Young Chef of the Year - 2011
2010 Finalists Margarget Roche, Pauli Vantila, Una Donahue, Keelan Higgs, and Mary Ryan.
Are you an ambitious, hard-working and talented chef under the age of 25?
Would you like the opportunity to cook for the top chefs in the industry?
Are you a head chef who is nurturing the Irish culinary stars of the future in your kitchen?
Are they good enough to be crowned the 21st Euro-toques Young Chef of the Year?
The 2011 Euro-toques Young Chef of the Year Competition is
NOW OPEN FOR ENTRIES
Closing Date WEDNESDAY 12th OCTOBER, 3pm
To receive Entry Form direct to your inbox or by post email info@euro-toques.ie with your contact details.
OR CLICK HERE TO DOWNLOAD
2011 Euro-toques Young Chef of the Year - Competition Details & Entry Form
For Entry by Email download word version
2011 Euro-toques Young Chef EMAIL ENTRY FORM
FULL COMPETITION DETAILS BELOW
21st EURO-TOQUES YOUNG CHEF OF THE YEAR
In association with
 
____________________________________________________________________________
No ordinary cookery contest, this prestigious professional culinary award seeks out candidates who of course understand taste and cook at the highest level, but who also respect the long traditions and contemporary developments of their craft and who think about their impact beyond the kitchen; on the farmers, fishermen and artisans who produce the ingredients, and on the diner to whom each dish will be served.
This competition is not about reaching the pinnacle of your career, it is about the very best chefs in the industry recognising that you have huge potential, that they want to invest in you, that you can go a very long way. The competition emphasises training and development, with the role of the mentor being central to the process. Reaching the final provides the opportunity to cook for top industry chefs and the prizes reflect the Euro-toques commitment to nurturing and furthering talent in the industry. The 2011 Euro-toques Young Chef of the Year is supported by BIM and Failte Ireland and their involvement reflects their recognition of the importance of chefs in building Ireland’s national and international food reputation, the pivotal role that ‘local food’ plays in this and, above all, their commitment to education and development in this sector.
Every year the standards are getting higher. As the competition celebrates its 21st year, we are looking for someone really outstanding. Do you have the grit and determination, the creativity, and the drive for perfection that we are looking for in the 21st Euro-toques Young Chef of the Year?
THE COMPETITION
______________________________________________________________________________________________
STAGE 1 COMPETITION ENTRY CLOSING DATE: WEDNESDAY, 12th October 3pm
______________________________________________________________________________________________
In order to enter the competition, you must submit your Entry Form, Full CV, and Written Entry Task by Wednesday, 12th of October 2011 at 3pm.
2011 WRITTEN ENTRY TASK
Devise a main course dish with Regional Character*
incorporating Dublin Bay Prawns (Langoustine) as a central ingredient
PLEASE PROVIDE
- Full Recipe for 4 main course portions to include:
- List of ingredients and quantities
- Method
- Description of Techniques used
- Full Dish costing & Menu price
- Title/Description of Dish, as it would appear on our menu
- A brief note on why DUBLIN BAY PRAWNS should be chosen by Irish chefs, an explanation of other ingredients and/or cooking methods chosen and how they reflect the regional character of the dish (max. 400 words)
GUIDELINES
- *Regional Character may be reflective of the area where you currently work or where you come from (please make the locality clear in your written submission)
- Recipes & ingredients should reflect Euro-toques principles
Candidates will be shortlisted for Interview based on their written entry.
Judges for Stage 1 – The Written Recipe Entry are:
Gerry Galvin, Euro-toques Founding Member, Chef & Writer
Stephen Gibson, Euro-toques Chef/Co-Proprietor of Pichet Restaurant, Dublin
Geraldine Lane, Trade Development Executive, BIM
_____________________________________________________________________________________________
STAGE 2 INTERVIEW & BLIND TASTE TEST Monday 24th October,Failte Ireland, Dublin
______________________________________________________________________________________________
A three person panel will discuss with you your recipe entry, work experience and career ambitions, and perhaps pose some cooking technique and classical culinary questions too. Your palate will be pushed with a blind taste test
.
The combined marks of Stage 1 and Stage 2 will determine the five finalists who will move on to Stage 3 of the competition.
Judges for Stage 2 – The Interview & Blind Taste Test are:
Paul Flynn, Chef/Proprietor of the Tannery Restaurant, Cookery School & Townhouse, Dungarvan
Gearoid Lynch, Euro-toques Commissioner-General and Chef/Proprietor of the Olde Post Inn, Cavan
Helen McDaid, Food & Hospitality Innovation Manager, Failte Ireland
______________________________________________________________________________________________
STAGE 3 THE CULINARY SKILLS TEST FINAL SUNDAY 27th November,Chapter One, Dublin
_______________________________________________________________________________________________
Reaching the final is a huge achievement in itself and will give you the opportunity to cook for some of the top chefs in the industry.
Approximately 4 weeks in advance, the five finalists will be informed of the theme for the Culinary Skills Test and will begin their training with their industry mentor. On November 27th they will come before a 5 chef panel in the kitchen of Chapter One Restaurant to prepare, cook and present the dish they have devised. They will be judged on Taste & Flavour, Skills & Work practices, Sourcing and presentation of the dish.
The mark for Stage 3 (worth 80% of total) will be combined with the candidate’s mark from Stage 1 & 2 (worth 20% combined) to determine the 21st Euro-toques Young Chef of the Year.
Judges for Stage 3 – The Culinary Skills Test Final are:
Paul Flynn, Chef/Proprietor of the Tannery Restaurant, Cookery School & Townhouse, Dungarvan
Kevin Thornton, Chef/Proprietor of Thornton’s Restaurant, Dublin
Ross Lewis, Chef/Proprietor Chapter One Restaurant, Dublin
Lorcan Cribbin, Head Chef at Il Segreto Restaurant, Dublin
Marc Amand, Managing Director, La Rousse Foods
The judging committee is chaired by Euro-toques Chef Neil McFadden
_______________________________________________________________________________________________
THE PRESENTATION LUNCH Monday 28th November, Merrion Hotel, Dublin
_______________________________________________________________________________________________
This is the unique twist to the Euro-toques Young Chef of the Year and the showpiece event for the five talented chefs who have reached the final. The five finalists will each prepare one course, which they have devised and which reflects their region, in a 5 course Tasting menu for state, industry and media guests at the 5 star Merrion Hotel. The menu will be guided by Merrion Hotel Executive Chef Ed Cooney and finalists will be assisted by their industry mentors. Each finalist will be interviewed before their course is served. This is an opportunity for the five young chefs to showcase their skills and be presented to the wider industry and media, but it does not form part of the competition judging.
Following the Presentation Lunch, the 21st Euro-toques Young Chef of the Year will be announced.
THE PRIZES
___________________________________________________________________________________________________
ALL FIVE FINALISTS WILL RECEIVE:
UNDERSTANDING THE IRISH SEAFOOD INDUSTRY in Association with BIM
A one day practical on-site introduction to the complex world of the seafood industry, visiting a seafood facility and discussing how fish is caught or harvested, bought, and sold, and what this all means to a chef. Including meetings with key industry personnel, processors and industry chef.
‘FOOD TOURISM’ ROAD TRIP in Association with Fáilte Ireland
An educational 4 day food focused road trip taking in ‘hands-on’ cooking time in top professional kitchens, visits to artisan food producers; tastings, demos, unique meal experiences and overnight stays with exemplary Irish food and hospitality operators.
BRAGARD ‘GRAND CHEF’ JACKET worth €120
€500 CASH PRIZE
THE 21st EURO-TOQUES YOUNG CHEF OF THE YEAR WINNER WILL RECEIVE:
INTERNATIONAL STAGE THE IVY, LONDON Spring 2012
An all-expenses paid 2 week stage at the famous Ivy Restaurant in London under Executive Chef Gary Lee. The opportunity to work at one of London’s most famous restaurants, experiencing a varied menu of classical, international and British cuisine, all prepared with ingredient quality and seasonality to the forefront. The Caprice Group, of which the Ivy is part, is renowned for its commitment to industry development and training and Gary Lee has been active in encouraging young talent into the profession. For more info see our website and www.the-ivy.co.uk
Flights, Accommodation and Subsistence will be provided by Euro-toques.
HOME STAGE CHAPTER ONE RESTAURANT, DUBLIN
A one week stage in the state-of-the-art modern kitchen at the award winning Michelin star Chapter One restaurant in Dublin city centre under the tutelage of Euro-toques head chef Ross Lewis
TOTAL CASH PRIZE OF €1,000 (€500 finalist prize + €500 additional Winner Prize)
COMPETITION TERMS & CONDITIONS
_____________________________________________________________________________
ELIGIBILITY
To enter the Euro-toques Young Chef of the Year 2011 you must:
• Be Under the age of 25 throughout the competition stages (up to and including 27/11/2011)
• Have industry experience
• Have excellent knowledge of the culinary arts
• Have an appreciation of the objectives and philosophy of Euro-toques
• Be available on all required dates and be willing fulfil all responsibilities and obligations required of candidates (see below)
• Have the support of your Head chef or another senior industry chef you have worked for
Candidates who reach the final will require their head chef or a senior chef to assist/mentor them in their training for the competition and also in the preparation of their course Presentation Lunch tasting menu.
This chef must give their agreement by signing your Entry Form (postal entries) or a confirmation email (email entries).
By submitting an entry form to the competition, you confirm your eligibility and your acceptance of all competition criteria and conditions as listed on our below ________________________________________________________________________________________________
AVAILABILITY
Candidate must be available and able to travel to Dublin on the following dates:
If shortlisted: Mon 24 October for Interview
Upon reaching the final: Tues 8 November for Photo call & Media Lunch
(Mentor Chefs will also be invited to attend)
Sun 27 November for Culinary Skills Test Cook-off
Monday 28 November for Presentation Lunch
(Mentor Chefs will be asked to attend)
Finalists and overall winner must be available and fit to travel/work in spring 2012 for study trips & stages (see Prizes)
Dates may be subject to change and additional dates may be added.
_________________________________________________________________________________________________
RESPONSIBILITIES & OBLIGATIONS
Candidates must be willing and able to:
• Contribute in a meaningful way to all competition events and activities and to behave professionally at all times
• Carry out any activities requested of you in relation to the competition and related publicity to a high standard and in accordance with any deadlines given; this may include participating in photo shoots, carrying out interviews, submitting and/or preparing dishes, recipes etc.
• Winner and Finalists: complete the stage and other prize elements to the highest standards of professionalism at the venues and for the entire period set out.
• Represent Euro-toques and our partners well and act as a suitable ambassador for the Irish industry
• You must inform Euro-toques immediately of any issues which may affect your ability to fulfil the above responsibilities and obligations.
• Euro-toques reserves the right to publish recipes (and related photos) used in the competition, in which case the candidate will be acknowledged.
WITH THANKS ALSO TO:
 
|
