SACC Competition Rules 2010

Each competitor should complete the enclosed application form. This should include their personal details and the competitors name and business in order to ensure maximum recognition and media exposure for both the competitor and the sponsoring business.

RULES & REGULATIONS RELATING TO THE JUDGING OF THE FINAL COMPETITION

Each entry must be received in a professional manner including menu, recipes with quantities and method; addressing the following list of courses:

• Your dishes should be imaginative and the menu should consist of the following:

One Starter

One Fish Dish

Two Main Course Dishes
(Using either chicken or lamb or vegetables)

One suitable Rice Dish

• One of the main course dishes should be classified as a healthy option and the other one to be an innovative dish.

• Dishes should display skills in the choice of ingredients, their handling and preparation, together with the selection of cooking methods

• Dishes should offer balance and variety of ingredients and be presented to the judges in the order of courses listed above.

• Commodity mix whilst remaining classic and in keeping with Asian cuisine, should also demonstrate creativity.

• Information should be provided in the requested format.

• All Marinades, Wet Sauces or Masalas must be prepared during the competition. Please note no pre prepared mixes are allowed.

• All national finalists will provide all their own ingredients, pots pans and service dishes. The organisers will give £35 to each contestant towards the cost of ingredients.

• Entries that do not comply with all ‘Rules of the Competition’ will be deemed null and void.

• The judge’s decision is final.

The competitor’s skills will be measured by a panel of influential chef judges representing the Craft Guild of Chefs, the Catering Industry and Education.

©2010