Live Theatre

Wednesday   13th March 2019

OC4

Sustainable Fish Dish - 7:30 - 8:10

40 Mins will be allowed to prepare, cook and present an original fish dish using sustainable Scottish species, for four covers. Shellfish may only be used as a garnish and not as a main item and should therefore not predominate. Advanced preparation should be kept to a minimum. All ingredients and equipment to be supplied by the competitor. Competitors to explain about the reason they think the chosen fish is sustainable. Sustainability will be judged on seasonality, availability and catch methods.

All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Competition Theatre at ScotHot.

 

 

 

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RC1

Country Range Student Team Challenge - 8:40 - 10:10

Run in conjunction with craft Guild of chefs, the competition aims to recognise the skills of student chefs, lecturers and colleges across the regions and celebrate the exceptional culinary talents of the future of the uK hospitality industry. For 2018/2019, the challenge is focusing on essential core skills and techniques that will test the student’s knowledge of both classical cooking and the more modern methods of the last 25 years. Teams of three full time hospitality and catering college students must work together to create a delicious three course, four cover menu that showcases a different skill such as boning and filleting within each course as well as their understanding of flavours across the overall menu. Teams have a budget of £8 per cover. For further competition details and updates please visit the country Range Student chef challenge website at www.countryrangestudentchef.co.uk

In Partnership with:

Country Range.jpgCraft Guild of Chefs

 

 

 

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OC2

Healthy Living Challenge - 10:40 - 11:20Healthy Living Award positive

40 minutes will be allowed to prepare, cook and present 4 plated portions of a modern interpretation of a classical dish. The ingredients and mis-en-place should be kept to a minimum and in keeping with the healthyliving award criteria.

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OC3

Live Gateau (Competitors own choice) - 11:40 - 12:25

45 minutes will be given to competitors to produce 1 finished and decorated gateau 8-10 inch starting with a plain sponge base, un-cut.  It can then be filled with the competitors on choice of filling and/or covered in any way.  All garnishes must me edible.  A cut slice must be served to the judges for tasting

 

 

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RC2

Street Food (Team of 2 Competition) - 12:45 - 13:45

Each team will devise a menu around the following concept.  This is for a high quality street food environment to be served “al fresco” in lunch time portions.  The judges are looking for modern Scottish bowl food.  Your menu must include, 1x meat based, 1x noodle based, 1x vegetarian, 1 x dessert.  This is to be 4 portions of each and presentation plays a key role in the marks

 

 

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OC5

Amuse Bouche - 14:05 - 14:45

Preparation of 2 different amuses bouche for the service in a modern style fine dining restaurant.

Choice of ingredients is up to the competitor but the judges will be looking for a balance in flavours, textures, techniques and cooking methods.  Cold dishes only to be prepared and presented in a modern way

 

 

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JC4

Larder Knife skills Heat 1 - 15:05 - 15:55

Competitors will prepare the following in 3 distinct areas, vegetable cuts, fish filleting, chicken cut for sauté.Vegetable cuts.  100g Macedoine diced carrot, 100g julienne of leek, 100g Brunoise carrot, 100 g baton carrot. Fish filleting.  Competitors will be asked to prepare and present 4 fillets from a 1kg lemon sole, supplied by the competitor Chicken cut for sauté, Competitors will be asked to prepare and present from a 1.5kg chicken cut for sauté in the classical way. Judges will be looking for cutting accuracy, good basic knife skills, safety, waste and hygiene will also be taken into consideration.  Peeled and washed vegetables may be used, but the vegetables MUST NOT be pre-cut in any way.  Use of correct boards for all knife skills preparation should be adhered to.

 

 

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JC4

 Larder Knife skills Heat 2 - 16:15 - 17:00

Competitors will prepare the following in 3 distinct areas, vegetable cuts, fish filleting, chicken cut for sauté.Vegetable cuts.  100g Macedoine diced carrot, 100g julienne of leek, 100g Brunoise carrot, 100 g baton carrot. Fish filleting.  Competitors will be asked to prepare and present 4 fillets from a 1kg lemon sole, supplied by the competitor Chicken cut for sauté, Competitors will be asked to prepare and present from a 1.5kg chicken cut for sauté in the classical way. Judges will be looking for cutting accuracy, good basic knife skills, safety, waste and hygiene will also be taken into consideration.  Peeled and washed vegetables may be used, but the vegetables MUST NOT be pre-cut in any way.  Use of correct boards for all knife skills preparation should be adhered to.

 

 

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 Thursday 14th March

OC6

Open Lamb Challenge - 8:00 - 8:40

The competitor has 40 minutes to create a main course for 2 covers taken from a 7/8 bone French trimmed rack of Scotch lamb.  It can either cooked on the bone or removed and cooked as cutlets.  Suitable garnish to be served with the lamb. 

 

 

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RC3

Scottish Young Chef of The Year - 9:10 - 12:10

Scottish Junior Chef of the Year 2-1/2 Hours total cooking time

Competitors will be required to produce a 3-course meal of their choice for 4 covers. One course must include fish.  In addition, all competitors will produce an Amuse Bouche for the judges within 30 minutes of the start of the competition. Competitors are permitted a Commis chef to help, carry and assist, but not cook. (The Commis chef must not be older than the competitor).

Competitors to supply all ingredients and light equipment.

Judges will mark on the following criteria:

  • Presentation and content of your submitted entry
  • Seasonality
  • Provenance
  • Working methods
  • Professional techniques and culinary skills
  • Wastage
  • Hygiene practices
  • Timing
  • Quality and balance of textures and flavour’s
  • Presentation of finished dishes

Mis-en-Place allowed

  • Washed and peeled vegetables and fruit, but not cut
  • Stocks
  • No finished sauces. Judges will ask to taste your stock
  • Weighed ingredients
  • Uncooked pastry
  • All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Theatre at ScotHot.

Deadline for entries 7th January 2019.

 

 

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RC4

Scottish  Chef of The Year Sponsored by Brakes Scotland - 12:40 - 15:40Brakes Scotland Logo RGB Blue

2 hours 30 minutes, plus 30 minutes set up time

Scottish Chef of the Year Total cooking time 2 hours 30 minutes, plus 30 minutes set up time

Competitors will be required to produce a 3-course meal of their choice for 4 covers. One course must include fish.  In addition, all competitors will produce an Amuse Bouche for the judges within 30 minutes of the start of the competition. Competitors are permitted a Commis chef to help, carry and assist, but not cook. (The Commis chef must not be older than the competitor).

Competitors to supply all ingredients and light equipment.

Judges will mark on the following criteria:

  • Presentation and content of your submitted entry
  • Seasonality
  • Provenance
  • Working methods
  • Professional techniques and culinary skills
  • Wastage
  • Hygiene practices
  • Timing
  • Quality and balance of textures and flavour’s
  • Presentation of finished dishes

Mis-en-Place allowed

  • Washed and peeled vegetables and fruit, but not cut
  • Stocks
  • No finished sauces. Judges will ask to taste your stock
  • Weighed ingredients
  • Uncooked pastry
  • All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Theatre at ScotHot.

Deadline for entries 7th January 2019.

 

 

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