Wannabe chefs compete for tickets to charity dinner...
On Wednesday 15 May, six teams met to compete in a cookery competition with a difference. The challenge was to prepare a three-course meal based upon the contents of a food-bank parcel. The winning menu items will be served at a charity dinner to be held in the Eric Morecambe suite at Luton Town Football Club.
- All food used must be from the food-bank items, apart from the chicken supplied and the one other ingredient you have chosen.
- You are free to use any store-cupboard staples from the table provided.
- The starter must be served after 1 hour – 1 hour 15 minutes.
- The main course must be served after 1½ hours – 1 hour 45 minutes. This must include a vegetarian option.
- The dessert must be served from 2 hours 15 minutes – 2 hours 30 minutes.
- Judging will be on: full clean uniform, including safety shoes, food safety, health and safety, clean-up of your station after cooking has finished
- NO prior preparation will be allowed, apart from peeling of vegetables.
- A written menu must be supplied, along with an allergen sheet.
- A plan of your work with a timeline must be made available.
- Authenticity and religious beliefs must be taken into account.
- NO Gelatine may be used; alternatives will be provided.
- Dishes produced must be easily achievable for the 120 guests at the charity dinner.
Overall judging criteria
Taste, flavour, appearance, portion size, temperature and the initiative shown in the production of the dishes. Clean as you go - marks will be deducted for poor practice.
Steve is Head Chef of his own restaurant, and shot to prominence in 2011 by finishing runner-up on the BBC’s Masterchef: The Professionals.
Steve is a consultant chef restaurateur, a college lecturer, and Vice President and Chair of the Craft Guild of Chefs.
Cris is General Catering Manager at Luton Town Football Club.