Details of purchases, including receipts, (see form below) should also be handed in before the start.
RIBI Young Chef 2012 In association with Filippo Berio Olive Oil Guidance for entrants Rules, entry form and organisational guidelines for competitions leading to and including the regional and RIBI finals Club competitions to be completed by14/02/2012 District competitions to be completed by 01/03/2012 Regional competitions to be completed by 31/03/2012 RIBI final Saturday 21st April 2012 WI Cookery School, Denman College, Marcham, Abingdon, Oxfordshire OX13 6NW.
Entrants will be asked to prepare: A 3-course healthy meal for 2 people (starter, main course and dessert) costing no more than £15.00, (or Euro equivalent).
If club and district events comprise of a 2 course meal, a lower price of £10 (or Euro equivalent) for ingredients is recommended.
Entrants may wish to use recipes used in previous events. Use of nut based ingredients: If a dish contains nuts of any type then this must be made clear in the submitted recipes.
The judges and other contestants must be made aware of this before the commencement of preparation and cooking so that appropriate separation can be arranged.
All utensils and surfaces must be thoroughly cleaned to avoid residue contamination. Timing is vital and judges will deduct marks for meals not finished within the allocated time. Procedure Arrival and briefing On arrival, a separate room will be allocated for entrants and supporters to bring equipment, ingredients etc.
All entrants and supporters will gather together for a welcome and initial briefing.
Entrants will be briefed by the judges prior to commencement of the event There will be a draw for cooking areas to be used.
A serving area, (which may not be a stand-alone table) will be allocated near to the cooking area.