Today, the Craft Guild of Chefs has announced a deadline extension for those chefs entering The National Chef of the Year. Chefs now have until Friday, 12th April, 2019 to submit their completed entries to the judges.
Each menu must consist of the ‘Perfect Egg Dish’ starter served hot, of the competitor’s choice. This must be suitable for a spring/summer menu and be perfectly balanced. Judges are looking for a beef main course to include two cuts and two cooking methods. The beef must be sourced from the UK and competitors should indicate the breed of beef, farm sourced from and maturation period.
For the dessert, chefs must create a delicious chocolate tart incorporating or garnished with seasonal fruits. Chefs are advised to focus on skills, creating the perfect pastry, filling, texture and overall execution of dessert.