Eat Wild Craft Guild of Chef’s Competition Entry Requirements

Entrants

• Must be enrolled at a catering college
• They must submit 2 dishes using wild meat only  – one bar snack and one street food
• The competition launches on 12th August 2024 and the closing date for paper submissions is 1st October 2024
• Paper submissions must be submitted to competition@eatwild.co
• Entrants must be available to attend the final on 7th November 2024 at  Ground Up Cookery School
• There will be a maximum of 8 finalists

Submissions Must Include:

• A brief description of each dish must be included
• A photograph of each dish must accompany entry
• A description of the working methods must be included for each course and the use of the specified ingredients must be highlighted.
• It is in the interest of competitors to show as much skill as possible on the day
• Decisions around menu content, portion size and how much to do on the day need to be carefully considered over all
• Balance of the whole menu
• Focus on Seasonality and Sourcing – competitors should remember that the season they are competing for at the final may be different to the one they originally entered their menu
• Considerations to be given to materials used to serve food
• Allergens

Final Entrants Terms

• 120 minutes to cook the two dishes
• Mis en place allowed
• Wherever practical, competitors are encouraged to show as many skills as possible within the given time constraints.
• Weighed ingredients
• Peeled, but not prepared, vegetables and fruit
• Marinated/pickled items of vegetables or fruits
• Dehydrated, smoked ingredients for garnish
• Basic pastries – puff, filo, short, sweet
• Pre-made doughs (e.g. proved but not baked / ready to cook)
• Pre-cooked breads where used as an ingredient (breadcrumbs and croutons also allowed)
• Basic or finished stocks and reductions
• Egg custards and stock syrups (e.g. to cook or finish and for ice-creams on the day)

Hints and Tips

• Read and re-read the schedule and rules.
• Ensure the dishes are practical for production in a real working environment.
• Ensure the dishes are practical for service to the customer and can be eaten easily.
• A clearly typed description should accompany all dishes.
• Recipes and methods should be submitted clearly typed.
• Practice the dish and taste the end product before the event.
• Draw up a checklist of equipment and ingredients and use as a guide.
• Allow plenty of time for travel, allowing for delays, parking, access and unloading.
• Check in at least one hour before your masterclass and register correctly.
• Let the judges know if you are having a problem. They are there to help.
• Do your best and enjoy the experience.
• Always ask the judges for feedback, no matter what the result.