stay updated

Young chef

all about who can enter.....check here to see if you can!

the-rules-stretched

The (basic) Rules –  For the full t&c’s head to link at the bottom of the page - Young Chefs who;

  • are aged 30 years or under on Tuesday 08-Aug-17 and are over 18 years old
  • have completed and hold the nationally recognised certificate III in hospitality – commercial cookery
  • if you do not have a cert III and have worked for 2 years full time as a chef you can still apply – all we need is a written and signed reference from your current employer stating your position and length of employment
  • for young chefs who are the owner or part owner of restaurant/venue with a liquor license should consider applying for young restaurateur of the year
  • place of employment must hold a liquor licence
  • are an Australian citizen or a permanent resident – working holiday & bridging visas are not accepted.
  • are not the owner, or part owner of a restaurant/hospitality business or who are employed as a hospitality trainer (full/part time or casual) are not eligible to enter
  • are able to participate in all program dates (except workshop dates)

The Rules – Application

 

  • all application questions must be answered unless stated as ‘optional’ for it to be valid for judging and must be submitted by 11:59 pm Monday 03 April 2017 AEST
  • a one off application fee of $49.20 is paid by 11:59 pm Monday 03 April 2017 AEST
  • with your application you’ll need the following official documents (images only not originals)
      • portrait image
      • certificate III or reference from current employer
      • Australian passport or drivers licence with name, birthdate clearly visible
      • if you are born overseas & don’t have an Australian passport, proof of residency or citizenship
  • a 3 x course original and seasonal menu – one page with your name; title & brief description of each of your 3 courses (1 x entree + 1 x main + 1 x dessert course)
  • two recipes: 1 x main course recipe and 1 x dessert course recipe. they must reflect your cooking style, food philosophy and include the following in each recipe – see examples in templates & docs;
      • be prepared, cooked & plated within 90 minutes (for each recipe)
      • serve 4pax
      • title
      • ingredients & metric quantities (unless it’s herbs)
      • methodology for each stage
      • plating instructions
      • equipment list required to produce your dish
      • cost of each recipe in total – including all offcuts/parts i.e. cost of 2 x chickens if 4 x breasts will be used
      • an image of each dish (uploaded separately)
  • your main recipe must include all of the following ingredients and can also include other ingredients of your choice*** and must be an original recipe created by you;
      • chicken – any cut (pls include size. the whole chicken will be provided for you to break down)
      • chicken liver
      • pumpkin
      • raddichio
      • seasonal green vegetable(s) of your choice
      • NB: only brown chicken stock will be provided (but is not required to be used)
  • your dessert recipe is to be created by you using ingredients* of your choice in accordance with your style and food philosophy

 

***Ingredients: The following cannot be used in your main or dessert recipes / dishes caviar, foie gras, truffle, pearl meat, abalone, lobster, crab, crayfish, gold leaf

Please note: You may be asked to prepare & present 1 or both of your application recipes at the state cook off so make sure that they can be cooked within the 90 minutes. Successful applicants will be advised before either cook off what the requirements for the first cook-off will be. You will be cooking from a mystery ingredients after the state cook off.

Help us help you: We share application recipes with media to publish & advise testing each recipe for cooking time, quantities, and cooking temperatures carefully with a clear step by step process. Photos and recipes will be used by Appetite for Excellence and their partners for publicity/media marketing purposes will be credited to your name in publication.

 

The Rules Young Chefhere you will find the full set of terms & conditions of entry…

 

Select a year

see our previous years finalists below