Hull College hosts HEYHA semi final

June 8, 2011

The HEYHA Copper Saucepan Award for the Apprentice Chef of the Year is an annual competition which searches to find the best individuals in the restaurant world! Now in its fifth year, the aim is to raise awareness of the expertise of newly qualified chefs, working in the region’s high class restaurants and hotels.

Hopeful chefs have until 20th June 2011 to submit their menus for consideration before a selected group of four will progress to the cook off challenge. Two will make the final to be held on 30th July.

The College is hosting the cook-off and the four selected individuals, all of whom must work in industry while studying an apprenticeship course, will gather at the College on Monday 11th July to compete for two finalist places.

The semi final will comprise of a cooking challenge commencing at 9.30a.m and each competitor will have 2 hours to produce all three dishes on their chosen menu which they designed as part of the previous round. They will use the College state of the art, industry standard facilities to produce their meal.

Three judges, Hull College Curriculum Leader Bernard McCoy, HEYHA Chairman Paul Vinsen MIH and local features editor and food critic Roy Woodcock, will assess the contestants and decide on the finals. They will be looking at the balance of the menu and use of ingredients, colour and texture, presentation, the degree of skill required and of course taste!

Bernard McCoy is looking forward to what the entrants have to offer,

“Hull and the East Riding have many wonderful restaurants and this is a wonderful opportunity to showcase some of the talent out there. In the past there have been entrants from some of the most prestigious restaurants in the area such as The Pipe and Glass, Lazaats, Tickton Grange and the Lairgate Hotel. I am looking forward to seeing what talents are unearthed this year.

Hull College is proud to be associated with this competition and encourages its learners to compete in similar contests.”

The two finalists will go on to cook on the main stage at Princes Dockside Hull on Saturday 30th July 2010 at 1pm.

If you wish to enter there is still time!

How to enter:

Step 1

• Supply a written 3 course menu to the organisers by Monday 20th June 2011. This menu should be solely designed by you.

Step 2

• Send your menu and application form to:

FAO Jennifer Marshall
Hull City Centre BID Ltd
34-38 Beverley Road
Hull
HU3 1YE

Telephone: 01482 611802
Email: jennifer@hullbid.co.uk

Step 3

• The Panel of judges will meet to decide which candidates will make it through to the Cooking Challenge. Menus will be judged on balance, degree of skill and use of local produce. This will take place at Hull College on Monday 11th July. If successful you will be contacted by 24th June. The challenge will then be to cook your selected menu in two hours.

The Final

• Two candidates will take part in a live final on the main stage on Princes Dock Street on Saturday 30th at 1pm. The judging panel is Paul Vinsen – Chairman Heyha, Bernard McCoy – Curriculum Leader of Catering at Hull College, Roy Woodcock – Food writer and editor of the Journal.

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