Curry chef of the year competition 2010

All Indian, Bangladeshi, Balti and similar restaurants and takeaways in the Shropshire Council area are invited to enter the first Shropshire Council ‘Curry Chef of the Year’ competition.

The winner of the award will be the restaurant or takeaway recognised as producing the best curry with side dish and bread or rice, as well as achieving high standards of food hygiene in their premises.

Similar competitions have been held in other parts of the country for many years, but this is the first time such a contest has been run in the Shropshire Council area.

The closing date for entries is Monday 8 February, and the winner will be announced following a ‘cook-off’ in front of a panel of judges on 29 March.

All restaurants or takeaways entering the competition will be visited by an Environmental Health Officer who will check that good food safety practices are being met. The highest scoring premises will then enter the second round - a tasting of the chef’s chosen dish consisting of main course, side dish, bread or rice.

The best curry chefs will then be invited to enter a ‘cook-off’ in front of a panel of judges, at Radbrook Catering College in Shrewsbury, where they will have 45 minutes to cook and display their chosen menu.

The competing curries will be tasted by the judges and the best curry chef will be awarded a trophy as well as the title of Shropshire Council curry chef of the year 2010.

Councillor David Roberts, Shropshire Council’s Cabinet member for local environment and economy, said: “This competition is a great way to highlight and promote the very many excellent curry houses that we have across the county. Shropshire Council is committed to helping local businesses and this is a great way to help us do so.

“The competition also aims to highlight the important work carried out by our environmental health officers to ensure that our restaurants and takeaways are safe, hygienic places. A key part of the competition is to ensure that safe food hygiene practices and good management are being undertaken in the kitchen to ensure safe food is being produced in the best premises.”

It is hoped that the competition will become an annual event.

How to enter

Invitations to enter the competition have been sent to all the curry restaurants and takeaways known to Shropshire Council’s environmental health officers. If you haven’t received an invite you are still welcome to enter and can request an application form by calling 01746 713152.

The closing date for entries is Monday 8 February

It is estimated that there are around 70 such businesses in the Shropshire Council area.

Summary of competition rules

1) Rounds one and two

To enter Shropshire Council’s Curry Chef of the Year 2010 each chef must complete an entry form and be prepared to allow a food safety and hygiene assessment at the chef’s own place of work.

If the establishment passes the assessment, the chef will then be allowed to prepare in the kitchen of their restaurant/take away the following dishes to be judged at a future appointed date and time:

- one curry dish consisting of vegetables, meat, chicken, fish or any combination either from your existing menu or specially created;
- one complementary side dish either vegetarian or non-vegetarian;
- one bread, OR one rice dish

The chefs will also need to demonstrate:

- a good understanding and practical application of food and workplace hygiene and food safety practice including hazard awareness throughout the preparation of the competition dishes. They will also be assessed on the appearance, aroma, texture and taste of each dish.

In take-aways the chef should present the food on plates.

2) The final ‘cook off’

If successful in the tasting round, the top 4-5 entrants will be invited to compete in the final by preparing at Radbrook Catering College, Shrewsbury on 29th March 2010, the same or another dish as set out above under the following conditions:

Within the 45 minute period allowed for cooking, the food must be cooked and displayed for presentation to the judges. A table with a cloth will be provided; other aspects of presentation will be up to the entrants. Competitors are reminded that points are not awarded for table dressing or decorative features. Overly elaborate displays are positively discouraged. The judges will not assess appearance and presentation of the table on which dishes are placed.

- Competitors will be allowed 45 minutes to prepare their chosen dishes as set out above.
- Helpers can assist in carrying equipment and ingredients only. Helpers will not be allowed in the cooking area during the 45 minute cooking period.
- Competitors and their helpers must display good standards of personal hygiene and must wear clean protective over-clothing and head covering at all times in the preparation and cooking areas.
- Competitors must only bring raw ingredients to the cooking area.
- Competitors must provide a menu for the meal they will be cooking including a list of all ingredients.
- The panel of judges will assess the curry dish, side dish and rice or bread for their taste, texture, aroma, appearance and presentation as well as marking the chef’s culinary skills, originality and practical hygiene skills. In order to allow for creativity, dishes need not be drawn from a standard menu.
- Artificial colouring that exceeds legally permitted limits is not to be used in any food ingredients.

1 February 2010

Note: Photograph of prawn and kale madras supplied by www.discoverkale.co.uk

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