HOSPITAL CATERERS ASSOCIATION Food is the Best Form of Medicine

Hospital Chefs’ Team Eventat the

Hotel, Restaurant and Catering Show;Excel, London, on Thursday 5th March 2020

We are once again searching for thepeople who can claim to be the best

NHS team chefs in the UK.Can members of your staff achievethis accolade and join the exclusive

club of title holders?

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.

Details of Live Theatre Class

Hospital Chefs’ Team Event Thursday 5th March 2020 Up to a maximum of 10 teams will be put forward to attend the finals at the

Hotel, Restaurant and Catering Show 2020. We are the first class on the Thursday morning taking place in the Live Theatre.

Criteria Two-chef team A two-course meal (main and dessert) suitable for a National Health Service

client Food cost must not exceed £2.60 per head At least the main course must be hot 60 minutes allowed to prepare, cook and present two-course, plated meal for

2 covers Both courses must be suitable to produce 50 portions

Meal content Main course to include sustainable fish with a strong British influence Dessert to be classic fruit based pudding made containing less than 10g of

added sugar per portionAdditional Information for this class

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 The meal will be served using the new blue coloured NHS crockery from

Steelite; cutlery and tableware will be provided by Alliance on the day of the competition.

Sponsors Hobart Cooking Solutions The Worshipful Company of Cooks

Equipment Provided

All competitors are required to bring their own ingredients, preparation, cooking, serving and cleaning equipment

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.

Competitors may bring their own electrical gadgets, they are reminded, however, that power points are limited.

Hygiene ProductsDisposables

Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided.

Products Provided

Competitors to provide all ingredients and must be taken into the theatre in their raw, unprepared state.

No prior preparation or manufactured foods are acceptable, except for stocks ingredients will be inspected before the competition commences

Other information

All competitors must provide a menu suitable for presentation with their work. All competitors are required to wear chef’s uniforms: - Check Trousers White Jacket Chef’s hat White Apron

Marketing materials

By entering you are agreeing to photograph’s being used for marketing / promotional materials

Entry into the All recipes from the Regional branch heats which the Cookery Competition

show 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 with 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).

Branches holding competitions are asked to send the marking sheets for all competitors to Phil Shelley at. Philip.Shelley@tst.nhs.uk

Closing date for entries using the attached forms will be 30th December 2019.

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 Phil Shelley

Entrants must be nominated by a member holding current full membership of the HCA.

Entry fees Entry fees will be met from National funds along with a contribution towards expenses up to a maximum of £150 (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.

Arriving at the show and accessing the hall

Hotel, Restaurant and Catering Show is held at Excel, London. All confirmed teams will be registered and given parking and reporting details

Other information

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.

Sauces and accompaniments to be balanced and appropriate for the dish. Table decorations do not attract additional points, keep it simple and neat. The use of a Commis chef or kitchen assistant is not allowed – the

competition is for a team of two chefs only. Edible decorative material will only be allowed to garnish the plate and must

be included in the overall cost. All recipes become the property of the Hospital Caterers Association and can

be reproduced in publicity materials without prior consent

Judging Competitors will be judged using the Judging Criteria Marks will be deducted by the judges for wastage of ingredients The Judges’ decision will be final Marks will be deducted for lateness of dish. Marks will be deducted for excessive preparation, dependent 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.Awards Only those who achieve at least Certificate of Merit standard will receive a

certificate and/or medal as appropriate. Highest mark irrespective of award given will be deemed ‘Best in Class’ and

be awarded the Silver salver and deemed the Winning team. The winning team will also be required to attend other events e.g. HCA

National Leadership & Development Forum and be invited to attend the President Dinner.

JUDGING CRITERIA FOR TEAMS OF CHEFS

PRACTICAL COOKERY COMPETITION

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

Hotel, Restaurant and Catering Show 2020

Judges’ Marking Sheet – Live Theatre

Class_________________________________________ Judge__________________________Comp

No Judge’s RemarksCriteria

GuidelinesGuideMarks

TotalMarks

Workmanship/Culinary SkillsPresentation/Portion SizeTaste/FlavoursTiming/Temperature/Balance

PREFERREDAWARD

10

10

10

10

TOTAL

Workmanship/Culinary SkillsPresentation/Portion SizeTaste/FlavoursTiming/Temperature/Balance

PREFERREDAWARD

10

10

10

10

TOTAL

TOTAL

Workmanship/Culinary SkillsPresentation/Portion SizeTaste/FlavoursTiming/Temperature/Balance

PREFERREDAWARD

10

10

10

10

TOTAL

The following scoring criteria apply:

36-40 Gold30-35 Silver26-29 Bronze22-25 Cert of Merit

HOSPITAL CATERERS ASSOCIATIONTEAM OF CHEFS – HOT COOKERY COMPETITION

HOTELYMPIA 2020

Application forms for Hospital Chef Team of the Year 2020

(Please complete all section in block capitals)

Item Detail

NominatorHCA Member NameMembership NumberBranch

:Competitor 1

Entrant’s nameEstablishment name & Trust/Health BoardCorrespondence addressPost codeTelephone Number

Competitor 2

Entrant’s nameEstablishment name & Trust/Health BoardCorrespondence addressPost codeTelephone Number

Menu Title of Course 1Title of Course 2

Please return to: Phil Shelley (along with pages 8 & 9)

c/o Facilities Manager Musgrove Park Hospital

Taunton, Somerset TA1 5DA

By 30th December 2019

Course 1 Name

Ingredient Total Weight (2 covers) Cost Supplier

Total Cost (2 covers)

Method

Nutritional Reasons behind using certain elements

in your dish

Nutritional Analysis(per portion)

Energy KcalProtein GCarbohydrate GFat GFibre gSodium g

Course 2 NameIngredient Total Weight (2 covers) Cost Supplier

Total Cost (2 covers)

Method

Nutritional Reasons behind using certain elements

in your dish

Nutritional Analysis(per portion)

Energy KcalProtein GCarbohydrate GFat GFibre gSodium g