1 Entries
All competitors must complete an entry form for EACH ENTRY. All entries must be made on the forms provided. Additional forms are available on request, from our website or they can be photocopied.

Entries will be accepted through the website. Completed entry forms should be sent to: CHEFSKILL 2008, Expo Events, Elmwood House, 46 Elmwood Avenue, Belfast, BT9 6AZ with admin fee.

2 Entry Fees
Each completed entry form must be accompanied by the correct entry fee. Ablock ofcorrectly filled entry forms with total fees is acceptable

3 Closing Date
There is no closing date for entries.

Entries will be processed and date stamped on a first come basis with appropriate fee, until our quota of 6 Stations and 2 Reserves have been allocated and should therefore be submitted as soon as possible.

4 Practical Classes
All entries for practical classes must be accompanied by a brief brief typed menu description of the dish. This menu description must also be presented to the theatre manager and placed on each competitors work station for all classes.

A copy of this menu description with competitor number and competition class number must also be presented to the Theatre Manager immediately prior to the event. Al lcompetitors must report to the live theatre at least one hour before commencement of the competition.

Competitors must supply all food items and equipment necessary to prepare, cook and serve, unless otherwise stated.

Competitors are asked to show as many craft skills as possible in front of the judges as time allows.

Competitors will be judged on professional working methods, flavours, textures, hygiene, timing and presentation, unless otherwise stated.

Where mis-en-place is not specifically stated in the class details, it will be at the competitors discretion but must be commensurate with the finished dish. Excessive amounts of mis-en-place / wastage, in the opinion of the judges with incur penalty points.

The time allowed for each competition will be strictly adhered to. At the completion of the time competitors will be requested to stand back from their work stations.

Time penalties will be as follows:

1 point for every minute over, up to 5 mins
2 points per minute over after 5 mins.

Competitors and establishments are permitted one entry only per class.

5 Team Competitions
Teams may only enter under the name of their establishment. Only one team may enter from one establishment per class.

6 Professional Honesty
Competitors should assure the judges that their work is unaided and is completed within the spirit of fair competition.

7 Security of Dishes
Whilst all reasonable care will be taken for the security of dishes and equipment, the organisers will not be responsible for any loss or damage to competitors’ dishes, equipment or personal effects. Competitors are advised to insure dishes and equipment. It is the individual’s responsibility to cover the personal risk.

8 Judging
Canvassing of judges, organisers or members of the Advisory Panel will disqualify a competitor.

Judges will be permitted to enter all kitchen areas during competition time.

9 Results
Results will be exhibited as soon as possible after the judging is completed. Competitors are then encouraged to seek the advice of the judges. Any dish deemed not to schedule will still be marked but no awards made.

10 Award of Prizes
Awards will be made at the discretion of the judges subject to a satisfactory standard being reached. Where a standard is not reached no awards will be made.

Judging Guidelines for Awards
Instead of a straight points system based on the overall impression, we have devised five categories which the judges will evaluate. This method will provide an objective assessment and allow the judges to give a constructive feedback to the competitor. These categories are:

Creativity
Workmanship
Composition and Flavour
Timing
Presentation and Hygiene

Presentation of Awards

Medals, Trophies, and Certificates

Prize giving ceremonies will take place at the end of each day when the competitions have ended. Winning competitors must be dressed in clean chefs’ whites or uniforms when they collect their awards. Winners are reminded that if they are unable to attend the prize giving, they should inform the judges and arrange for a colleague to deputise for them. Failure to claim an award on the day will result in the winner having to apply in writing to the Organisers.

11 Challenge Trophies
Challenge trophies must be given to the employer or college by prize winners. The employer or college will be responsible for their safekeeping and for their return when they are recalled for the next competition.

12 Special Notes
The Organisers reserve the right to rescind, modify or add to any of the Rules & Regulations and their interpretation is final. They also reserve the right to limit the number of entries per class or cancel any class at their discretion.

In the event of an objection being made to any award, the objector must lodge their objection in writing with the Chairman of the Judges Mr Peter Griffiths within 1 hour of the award.

Objections must be accompanied by a £30 deposit which will be returned if your process is successful. Chairman of Judges decision is final.

13 Entry to Exhibition
Anyone under 16 years old will not be allowed into the exhibition. The exhibition organisers reserve the right to exclude anyone from the exhibition halls.

14 Entry to Exhibition
Arrival times must be adhered to at all times.