1. The dish must be inspired by the theme: Innovation on Tradition.
2. The deadline for submitting an application is 30 September 2017.
3. EUHTStPol and IGCAT reserve the right to select 10 finalists that will compete in the European final 2017. By 15 October finalists will have their participation confirmed and be sent details to organise their travel and hotel.
4. The dish presented in the competition must use seasonal and local products, found in the markets of the region being represented. Plates should demonstrate innovation on a traditional recipe. The students will be asked to explain or demonstrate the innovative element(s) of their dish.
5. The day before the competition, the European finalists will be asked to make 5 plates of the traditional dish selected (as it would be presented in local homes/restaurants). They will be given 10-15 minutes to present their plates and the local ingredients to their fellow competitors.
6. Each plate will be divided into 6 small tastes so that all finalists will be able to taste one another’s dishes and learn about the local products used. This is an opportunity for networking and learning about the importance of the diversity of local food products.
7. On the day of the competition, the European finalist will make 4 portions of an innovation on the dish selected.
8. All recipes will be made within an affordable budget. Raw materials and ingredients should not exceed 16€ for four people. In the case of using liquid nitrogen, the cost will also be 16€ included in the cost of the dish.
9. In no event can the preparation of the dish exceed 2 hours and 30 minutes from start to completion (between 9:30h and 12:00h).
10. The jury will observe the preparation and outcome of the plate.
11. Participants must present the dish prepared and selected by the regional institution that sent them.
12. The jury will consider the presentation an essential part of the competition and participants are asked to prepare a story that links the dish to the region that it comes from. The presentation should be given in English. Therefore, the chef may be assisted by one person from the region that can act as ‘front of house’ and support the chef in introducing and presenting the dish.
13. Each team will have a maximum of 3 minutes to present the dish and be expected to answer questions from the jury.
14. Each region should prepare a 2-3 minute video that will be shown after the presentation and that should give emphasis to the agricultural landscape, heritage and cultural characteristics of the region. Preferably it will also introduce the story of the finalist, how he/she was selected and refer to the local products being used for the dish. The video either needs to be in English and/or have subtitles in English.
15. The finalists will wear uniform throughout the competition process using the following suits: jacket kitchen, trousers and hat cooking kitchen. An apron will be provided by EUHTStPOL.
16. The jury’s verdict is final.
The European Young Chef Award 2018 is organised by IGCAT and