Final Version 02.06.2015
HOSPITAL CATERERS ASSOCIATION
HOT COOKERY COMPETITION
HOTELYMPIA 2016
Hospital Chefs’ Team Event
Kindly sponsored by
Hobart Cooking Solutions
&
The Worshipful Company of Cooks
We are once again searching for the people who can claim to be the best
NHS team chefs in the UK. Can members of your staff achieve this accolade
and join the exclusive club of title holders?
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Final Version 02.06.2015
COMPETITION OVERVIEW
The team competition is open to teams of two Chefs who work in Healthcare
or National Health Services premises and will be judged on the team’s ability
to devise, prepare and present a two course meal with appropriate
accompaniments for four covers within one hour.
With the on-going challenges year-on-year to produce and successfully
deliver new dishes i.e. “chef’s specials” to our clients, it is now your
opportunity to “have a go” and produce new recipes that will be tried and
tested for inclusion on our own Association website.
Criteria for two-chef team
- A two-course meal (main and dessert) suitable for a National Health
Service client
- Food cost must not exceed £2.10 per head
- At least the main course must be hot
- 60 minutes allowed to prepare, cook and present two-course, plated
meal for 4 covers
- Both courses must be suitable to produce 50 portions
-
In light of the above two points, 2 portions must be presented high end
restaurant style and 2 portions presented as if served from a bulkservice ward trolley.
-
N.B. This change to rules will ensure that recipes/dishes ARE
suitable for larger scale production.
-
Meal must be suitable for generic NHS patient with emphasis on
reduced saturated fats, sugars and salts and be nutritionally sound
Detailed costs to be included with menu
Main course must include vegetables and beef as protein item
To show our continued support for Love British Food Fortnight –
http://www.lovebritishfood.co.uk/ - at least 65% of all ingredients must
be farmed or produced within the UK
Competitors to provide all ingredients and must be taken into the
theatre in their raw, unprepared state.
The meal must be served using standard NHS crockery (blue flashes
and motif), cutlery and tableware provided by the competitors.
-
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HOW TO ENTER
All recipes from the Regional branch heats which the Cookery Competition
organisers feel worthy of being considered for use nationally will be tested for
inclusion in the NHS Recipe File.
HCA branches may organise regional heats
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OUTLINE OF RULES FOR TEAM COMPETITIONS
Prior to competition
1. Up to a maximum of 10 teams will be put forward to attend the finals at Hotelympia
2016. We are the final class at Hotelympia - taking place in the Live Theatre on the
final day - Thursday 3rd March 2016, between 1315 and 1415.
2. The winner of each local heat will be eligible to go forward to Hotelympia. In the
event, however, of more or less than 10 local heats, entries will be selected on the
basis of the highest scores from these heats using the 40 point marking sheet (copy
attached - page 7).
3. In the event of places still being available hospitals/branches may nominate teams, as
per section 6, for possible selection.
4. Branches holding competitions are asked to send the marking sheets for all
competitors to Chris Lay.
5. Closing date for entries using the attached forms will be 8th January 2016.
6. Branches, which are unable to hold a competition due to the lack of numbers must
seek the help of a Cookery Lecturer at a Local College in their area or a Member of
The Chef’s Guild who has knowledge of Hot Cookery competition work and judging,
preferably to National Competition Standards who can assess the capabilities of
competing using the 40 point marking sheet. A letter confirming this from the
‘Expert’ together with a completed marking sheet is to be attached to the nomination
and sent to Chris Lay.
7. Competitors must provide a breakdown of the recipe cost. Maximum food cost of
£2.10 per head at time of entry for both courses (invoices and nutritional analysis may
be requested.
8. Entrants must be nominated by a member holding current full membership of the
HCA.
On day of competition
9. Competitors will be judged using the Judging Criteria identified on Pages 5 and 6 (it is
advisable that this is read thoroughly).
10. All competitors are required to bring their own ingredients, crockery, preparation,
cooking, serving and cleaning equipment as detailed in their list submitted with the
application.
11. Each competitor will have the use of an oven, 6-ring burner, sink and grill. Deep
frying facilities are not available and will not be permitted.
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12. The schedule for the event must be adhered to in particular the times for finishing and
judging. These times will be circulated before the event but class times are currently
to be advised.
13. No prior preparation or manufactured foods are acceptable, except for stocks –
ingredients will be inspected before the competition commences
14. Marks will be deducted by the judges for wastage of ingredients.
.
15. The use of a Commis chef or kitchen assistant is not allowed – the competition is for
a team of two chefs only.
16. Four individual portions of each course are required to be presented – 2 will be high
end restaurant style and 2 will be as if served from a bulk-service ward trolley. This
change to rules will ensure that recipes/dishes ARE suitable for larger scale production.
17. Competitors may bring their own electrical gadgets, they are reminded, however, that
power points are limited.
18. Edible decorative material will only be allowed to garnish the plate and must be
included in the overall cost.
19. All competitors must provide a menu suitable for presentation with their work.
20.




All competitors are required to wear chef’s uniforms: Check Trousers
White Jacket
Chef’s hat
White Apron
21. The Judges’ decision will be final.
22. Only those who achieve at least Certificate of Merit standard will receive a certificate
and/or medal as appropriate.
23. All recipes become the property of the Hospital Caterers Association and can be
reproduced in publicity materials without prior consent.
24. Entry fees will be met from National funds along with a contribution towards expenses
up to a maximum of £125 (including VAT) per team. Expenses will be reimbursed by
the National Treasurer on receiving official VAT receipts. It is hoped that branches will
also contribute as may be required.
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HOSPITAL CHEFS TEAM EVENT
The following scoring criteria apply:
36-40
Gold
30-35
Silver
26-29
Bronze
22-25
Cert of Merit
Class Criteria: All relevant class criteria must be noted here for guidance to judges
Points to note for competitors:
Marks will be deducted for lateness of dish.
Marks will be deducted for excessive preparation, dependant upon competition criteria.
Hygiene awards and marks will normally be conducted by sponsored hygiene company but
dirty or untidy work practices will be picked up by salon judges and marked accordingly.
All decisions to be directed by Chairman of Judges.
Highest mark irrespective of award given will be deemed ‘Best in Class’.
Flavour, taste and temperature of both plates and food is an important aspect of the Judges
criteria. This can be communicated to competitors prior to commencing competition.
Sauces and accompaniments to be balanced and appropriate for the dish.
Table decorations do not attract additional points, keep it simple and neat.
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JUDGING CRITERIA FOR TEAMS OF CHEFS
PRACTICAL COOKERY COMPETITION
JUDGING CRITERIA, MARKING AND AWARD GUIDELINES
The judges use very strict guidelines for marking. They are based on the four categories
shown on the attached marking sheet and cover the following:

Equipment is clean and good condition

Mis en place and utensils well laid out

Good practice and methods

Knife and tool skills

Timings correct

Food cooked

Good housekeeping and hygiene practice

Correct balance of flavours and seasoning

Correct balance of flavours

Correct texture of finished products

Correct use and blend of commodities

Originality shown

Innovation shown

Commodity combinations satisfactory

Portion sizes correct and uniform

“Eye” appeal

Clean serviced equipment

Practical for serving

Display original with minimum use of objects

Menu cards, if used, correctly spelt and well presented
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Final Version 02.06.2015
Le Salon Culinaire International de Londres 2016
Judges’ Marking Sheet – Live Theatre
Class_________________________________________
Comp
No
Judge’s Remarks
Judge__________________________
Criteria
Guidelines
Guide
Marks
Workmanship/
Culinary Skills
Presentation/
Portion Size
Taste/Flavours
Timing/Temperature/
Balance
10
Total
Marks
10
10
10
TOTAL
PREFERRED
AWARD
Workmanship/
Culinary Skills
Presentation/
Portion Size
Taste/Flavours
Timing/Temperature/
Balance
10
10
10
10
TOTAL
PREFERRED
AWARD
Workmanship/
Culinary Skills
Presentation/
Portion Size
Taste/Flavours
Timing/Temperature/
Balance
10
10
10
10
TOTAL
PREFERRED
AWARD
Workmanship/
Culinary Skills
Presentation/
Portion Size
Taste/Flavours
Timing/Temperature/
Balance
10
10
10
10
TOTAL
PREFERRED
AWARD
Workmanship/
Culinary Skills
Presentation/
Portion Size
Taste/Flavours
Timing/Temperature/
Balance
10
10
10
10
TOTAL
PREFERRED
AWARD
CLASS CRITERIA
Awards
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36 – 40
30 – 35
26 – 29
22 – 25
Gold
Silver
Bronze
Merit
Final Version 02.06.2015
HOSPITAL CATERERS ASSOCIATION
TEAM OF CHEFS – HOT COOKERY COMPETITION
HOTELYMPIA 2016
Application forms for Hospital Catering Team of the Year 2016
(Please complete all section in block capitals)
HCA Nominating Member:
Competitor 1
Entrant’s name
Establishment name &
Trust/Health Board
Correspondence address
Post code
Telephone Number
Competitor’s signature
Competitor 2
Entrant’s name
Establishment name &
Trust/Health Board
Correspondence address
Post code
Telephone Number
Competitor’s signature
Please return to: Chris Lay & Phil Shelley (along with pages 8 & 9)
c/o St. Ann’s Hospital,
Haven Road,
Canford Cliffs,
Poole,
Dorset,
BH13 7LN.
By November 30th 2015
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Final Version 02.06.2015
Menu / Title of Dishes
List of Ingredients: Main Course
Item
Weight
Cost
Weight
Cost
List of Ingredients: Dessert Course
Item
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