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Rules of A Passion To Inspire 2014 Competition

A Taste of Donegal Food Festival

22nd, 23rd, 24th, August 2014

 

“A Passion to Inspire”

The Creative Challenge Competition

 This prestigious Competition is now in its 6th year and continues to grow in stature.

 

THE CHALLENGE

This is an opportunity for chefs to demonstrate their Culinary Skills. There is NO age restriction. 45mins will be allowed to prepare, cook and present two different dishes, a starter and a main course, each for two covers, showcasing the best of Irish produce. One course must include fish and/or shellfish. Menu to competitor’s choice. Realistic amount of mise-en-place allowed.

 

RULES AND GUIDELINES

Competitors will be judged on working methods, culinary skills shown, balance and quality of flavours and textures, hygiene, timing, portion size, presentation and the best use of Irish produce.

 

Competitors must complete an entry form and send it to the Director at the address shown, by the closing date: Anthony Armstrong, Cranny, Inver, Co. Donegal. For any questions or further information, Tel: 086 0619999.

 

PROFESSIONAL INTEGRITY

It is the responsibility of competitors to assure the judges that their work is unaided and is completed within the spirit of fair competitions.

 

 

JUDGING

Competitors will be judged as last year with the judges travelling to the chefs’ own establishment/kitchen. Chefs will be allocated a pre-arranged slot for their cooking time. As the judges leave each establishment, the next competitor will be telephoned and informed of their time of arrival.

 

CLOSING DATE

The closing date will be Monday 11th August 2014. Competitors will be notified immediately after the closing date if they have been successful, together with confirmed day and cooking time for their competition.

 

AWARDS CEREMONY

Awards Ceremony takes place on Friday 22nd August at Donegal Food Festival. Competitors attending to collect their awards should ensure they are in Chefs’ whites. It is Important for presentation purposes for the sake of the sponsor and photographs.

 

JUDGES FOR THIS BLUE RIBBON EVENT:

 Peter Griffiths MBE, President, British Culinary Federation

 Bob MacDonald, C-G Master Chefs of Great Britain

 Gerard M Molloy, American Culinary Federation.

 Culinary Director Anthony Armstrong C-G WACS (World Association Chefs’ Societies) Judge.