Young Chef 2024 – Stage Two

Euro-Toques Young Chef of the Year 2024

STAGE TWO: WRITTEN TASK – THE DEADLINE FOR SUBMISSION IS SATURDAY 27TH APRIL 2024 AT 17:00

THE TASK: WRITE A RECIPE that reflects this year focus on INSPIRING REGENERATION (Food waste, food awareness, food miles, local producers, farming, fishing etc). Focus on using local produce or a no-waste approach to a product or on using less noble cuts of meat of fish.  

 

 WHAT YOU NEED TO DO:

  • Fill out this form and make sure you complete ALL FIELDS
  • Attach a photo of your dish
  • Attach a current version of your CV

THE TASK 

  • The purpose of this test is to determine whether you are able to write a coherent recipe and whether you have a sense of costs and portions. 
  • Originality will be rewarded. 
  • You are required to cook the dish in advance of the interview and send a picture so that you are prepared to answer any question during the interview. 
  • Should you go through to the next stage, you will NOT be asked to cook this recipe, so preparation time is irrelevant for the purpose of this test while its execution and methodology are relevant in terms of the discussion at the interview. 
  • When you have written the recipe, read it back and think of yourself as somebody who has never cooked it before. Does it read well? Is it logical? KEEP IT SIMPLE 
  • When you read back your recipe title / description think of yourself as a customer in a restaurant? If you saw that description on a menu, and knew nothing else about the dish, would it be enough to entice you to order it? 

  • Please note you cannot save the online form to go back to it at a later stage. We suggest you fill out the online form once you have ALL details ready.

    We recommend you write your recipe and costing separately on a word document or excel document and copy and paste into the online form, once you are ready. 

THE JUDGING

  • Candidates will be further shortlisted based on STAGE 2 – WRITTEN TASK
  • Written entries will be blind marked by a panel of minimum 2 judges. This means the judges will not know who wrote the recipe or what restaurant the candidates represent.
  • The results and shortlist of candidates who go through to STAGE 3 – THE INTERVIEW will be announced on Friday 3rd May 2024 and candidates will be notified by e-mail.
  • Please note, the written entry stage of judging is done anonymously. Entry forms are submitted to the panel of judges with a NUMBER ID only. No other information is provided to the judges, to ensure equal treatment of all contestants.
  • Your entry is being marked on three aspects:
    • SECTION 1          General recipe presentation
    • SECTION 2          Method description
    • SECTION 3          Costing
  • Each section will be marked out of 10 and averaged to give a total result out of 10
  • The marks for the written entry will NOT be carried forward to the next stages of the competition and will be taken into consideration only IF candidates are on equal scores in any of the following stages, namely the interview, the semi-finals and the finals.
  • A minimum of 24 candidates will be brought forward to the interview stage.
  • Interviews will be held via Zoom on Monday 13th May 2024.

THE DEADLINE FOR SUBMISSION IS SATURDAY 27TH APRIL 2024 AT 17:00

Young Chef 2024 Stage Two Written entry form

  • ABOUT YOU

  • MM slash DD slash YYYY
  • Focus on using local produce or a no-waste approach to a product or on using less noble cuts of meat of fish.

  • THE DISH

  • Title of dish as you would write it on a menu
  • Starter, Main Course, Dessert
  • Casual or Fine-dining, Gastro pub, Bistro etc

  • THE RECIPE

    The purpose of this test is to determine whether you are able to write a coherent recipe and whether you have a sense of costs and portions. Please note you can write the ingredients and recipe on a word document and copy and paste into the appropriate windows below.
  • Ingredients list and quantities for 4 portions.
  • Please describe the method for preparing, cooking & serving the dish step by step

  • COSTING & PRICE

    Please present an accurate costing of your dish. We suggest you cost all individual ingredients in order to get a sense of the cost per portion. You may do your costing on word or excel tables and copy and paste into the field below or simply list.
  • Please indicate detailed costing per ingredient
  • Please indicate the cost of each portion
  • At what price would you sell the dish in a restaurant

  • ALLERGENS

    Please indicate allergens in the dish
  • Education & Training, Work Experience, Other Skills & Interests, Any other achievements /information relevant to your entry
    Max. file size: 16 MB.
  • Please upload a picture of the dish
    Max. file size: 16 MB.
  • I am a professional chef I wish to be contacted about further stages of the competition I would like to be added to the Euro-Toques mailing list and receive details of other events & activities for chefs organised by Euro-Toques Ireland. (Your contact details will not be shared with anyone else)*