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Chef Pack 2016/17
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Introduction FutureChef is an exciting industry backed programme of resources matched directly to the food-
related curriculum in the UK. FutureChef is aimed at young people aged 12-16 years, it supports them
learn how to cook and is supported by chefs & other hospitality professionals.
FutureChef needs the industry support to deliver the next generation of talented young chefs: To be
involved we require chefs as well as other industry professionals to become mentors, support
students, INSPIRE them through activities and judge their progress in the competition and student
awards.
For a full overview please look at the website: http://futurechef.uk.net/
How it works
Look and learn, Learning Bites, Career presentations, INSPIRE taster days
FutureChef has a range of activities that young people, schools and youth groups can benefit from
throughout the year. There are student awards drawn three times a year, lesson resources, career
presentations and industry demos available throughout the year and a competition with stages that
take place from July – March.
Autumn
Student
Award
Spring
Student
Award
Summer
Student
Award
National Final
Regional
Finals
Local Finals
School Heats
Look and learn, Learning Bites, Career presentations, INSPIRE taster days
Sep - Oct Dec Jan - Feb March April - May June - July
Sep - Oct Dec Jan - Feb March April - May June - July
School Heats
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Mentor Chefs FutureChef Needs You! The professionals from the Industry to support and inspire the next
generation of talent.
Being a mentor chef can vary, depending on your availability and support of your workplace. You
could be involved in offering skills demos to small groups of student in schools or at your work place,
judging in the competition or mentoring students from a local final to the national competition.
FutureChef Mentors FutureChef Mentors can support through giving students the chance to watch a Look and
Learn demo, or be part of a student challenge in school therefore confidence in speaking
and demonstrating a range of skills is essential.
FutureChef mentors can also work with HR colleagues and other people across their business to set
up and offer students the chance to experience a taste of work through workplace visits and career
presentations.
Being a FutureChef mentor means you could judge regional student awards and select the best
entries in the different categories submitted.
Competition Mentor Chefs Mentor Chefs in the competition should ideally have been in the industry for at least 5 years. They
enjoy training and working with young people, are patient and must be willing to devote sufficient
time to their student.
Competition Judges Judges support the competition and work from the Local Final stage. Judges cannot be mentors at
the same time. However if you are a mentor and your participant does not progress, you can
continue to be involved as a Judge for the remaining stages of the competition.
A full list of programme and judging rules and guidelines will be provided to all competition judges
prior to the Local Final.
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Look and Learn Look and learn activities are set up and delivered by chefs and industry professionals to help
develop young people’s cooking skills. They can take the form of a chef demonstration, or be
delivered as student challenges, where groups of students can look, learn and then practice new
skills and techniques.
Teachers request a look and learn session through Springboard regional managers, who then set up
dates and times for the sessions with Chefs and Industry suppliers. There are support materials
available for Mentors working in the classroom and these can be accessed from
http://industry.springboard.uk.net/getting-involved/springboard-futurechef/facilitators-toolkit
Chef demonstrations through webinars are planned for 2017 so contact
[email protected] if you would like to be involved.
Learning Bites Learning bites are rich resources which can be used in the classroom or by students at home to
support the development of their technical skills. There is a range of learning resources matched to
the curriculum and these include video demonstrations, skill sheets, research tasks and quizzes.
If you would like to appear in a FutureChef video learning bite let us know at
INSPIRE Taster sessions
INSPIRE taster sessions offer young people the opportunity to benefit from an industry visit and get a
taste of life in the workplace. INSPIRE sessions adhere to a quality standard ensuring that young
people participating get the best experience possible. Sessions normally last for full or half days and
involve visits to different departments, demonstrations of skilled work, Job demos and have a go
activities and the opportunity to speak to people working within the industry.
Springboard staff can support set up and deliver this activity. To offer a taster session
contact your regional manager with a range of dates you can offer schools.
Career presentations
Career presentations are delivered by Springboard Ambassadors across the country to INSPIRE
young people about the varied and exciting careers available in Hospitality.
Contact your regional manager to offer a career presentation.
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Student Awards Student Awards have been introduced to recognise and reward the achievement of
young people as they learn and develop their cooking skills. All nominees will receive a certificate
and pin badge and regional winners drawn at the end of each academic term, will receive prizes
and experiences.
Award categories
Most improved
Time management
Confidence
Presentation
Technical skills and cooking techniques
Best workmanship
Knife skills and use of equipment
Meat and fish preparation
Cooking techniques
Cleanliness, tidiness & time management
Most creative
Innovations with flavour, menus, dishes and recipes
Design of healthy and nutritious dish
Presentation and food styling
Sourcing and seasonality with ingredients
Submission & Judging
Submissions are made three times a year through supporting pictures and teacher statements. Let
us know if you want to judge the entries and email [email protected]
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The Mentor Chef
Competition Role & Commitment FutureChef is a four stage programme, which progresses from School Heats in the summer term
through to Local Finals, Regional Finals and then the National Final in London in March each year.
The Mentor Chef’s involvement begins with judging at a Local Final (usually local to the Mentor Chef)
and they then are matched and support a winning student through the remainder of their
competition journey. If a match cannot be made a chef may then continue as a Judge in regional
finals.
Mentor Chefs assist their assigned student in planning and preparing their menus, budgeting and
practising their dishes (preparation, cooking and presentation). They should meet a minimum of
three times in between each stage and a mentor should pass on the benefit of their experience in
the form of advice, hints and tips. They should also visit the students’ school and arrange for the
student to visit their workplace – this should include supervision from the student’s side.
Dishes prepared with student should reflect a good basic skill level in cooking and understanding of
nutrition as well as presentation, good taste, seasoning and working ethic. This will replicate the
judging criteria set and distributed before.
The Mentor Chef should also ideally take their student to their place of work to give them an idea of
what a working kitchen is like. However a guardian or teacher should be present with the student.
If the student reaches the National Final, the Mentor Chef should accompany them.
Mentor Chefs should…
Get to know their student’s capabilities – their learning strengths and weaknesses
Let their student choose their dishes and give advice or hints
Plan with their student how and when they will be practising
Help their student understand and adhere to the FutureChef rules
Give constructive and positive feedback
Cover Hygiene and Health & Safety issues with their student
Keep school or parents informed
Support their student in producing a full menu, recipe and method of work, including
equipment requirements
Ensure that a budget for food cost and equipment is agreed including the cost for practice
sessions
Ensure that between each stage of the programme, two mentoring sessions take place,
arranged at the convenience of the school, chef and student either at the Mentor Chef’s
place of work or at the school
Chef Mentors as Competition Judges
All Mentor Chefs begin as Judges at the Local Final stage. From this point on most Mentor Chefs will
be assigned a student and will therefore not act in a judging capacity for future stages. However,
Mentor Chefs are matched to their students but if a match cannot be made a chef may then
continue as a Judge only for the remaining stages of the programme.
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The National Competition Overview
Stage 1 School Heats –Summer to late October
Organised, hosted and judged by schools.
Participants cook a one course meal.
Budget: Up to £5
This is a flexible stage of the competition, the heats can be set up to fit within a normal
teaching timetable, assessment, after school club or other school timetabled session.
Up to 2 winners progress to stage 2 - Regional managers can advise
Stage 2 Local Finals - November 2016- January 2017
Organised by Springboard, hosted by a local school or college, judged by industry chefs
Participants cook a two course meal for two people (hot main course and a hot/cold dessert)
Budget: Up to £7
Participants marked against specified judging criteria
1 winner progresses to stage 3 receives an industry mentor and cookbook
Stage 3 Regional Finals – February 2017
Organised by Springboard, hosted by a regional college and judged by industry chefs
Participants cook a two course meal for two people (hot main course and a hot/cold dessert)
Budget: Up to £10
Participants marked against specified judging criteria
1 winner progresses to stage 4
Stage 4 The National Final –Monday 27 March 2017
Organised by Springboard, hosted by Westminster Kingsway College and judged by industry
and celebrity chefs
Finalists cook three portions each of a two course meal. (hot main course and a hot/cold
dessert)
Ingredients basket provided.
Participants marked against specified judging criteria
1 winner is announced from 12 finalists
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Judging Criteria The judging criteria requires the participants to demonstrate practical skills and produce a selection
of dishes, work in a methodical manner, produce a menu costing form and show awareness of
nutritional balance.
*highlights where a submission form is required prior to the local/ regional /national final
Clean and pleasing plate
presentation
Good sense of colour
Ease of serving and eating
Practical portion size
Freshness of presentation
with natural and appetising
look
Creativity & Presentation
(20)
Texture combination
Overall taste of dish &
Flavour combination
Use of seasoning, spices, and
garnishes
Harmony between main
ingredient items and other
ingredients
Composition, Taste &
Flavour (40)
Workmanship
Skills and techniques (20)
Keeping work surfaces clear
& demonstrating clean and
hygienic practices
Working in a methodical
manner*
Use of knife skills in the
preparation of meat/ fish
and vegetables.
Diversity and range of
cooking techniques
Cost menus to ensure waste
is minimised*
Balance on the plate - based
on starchy carbohydrates
(wholegrain where possible),
plenty of fruit and vegetables
and a source of protein
Demonstrates a clear
understanding of the Eatwell
Guide recommendations’
submission statements*
Good use of fresh ingredients
Balance between courses
(not two heavy courses
together or two light courses
together)
Menu &
Nutritional Balance (20)
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Judging Form – Local/ Regional Final
Name & address of location:
Date of final:
NOTE FOR JUDGES: Please award the appropriate marks for each of the categories and total the
score in the end column
No
Full Name Age
Wo
rkm
an
ship
- 2
0
Pre
sen
tati
on
-
20
Co
mp
osi
tio
n,
tast
e
an
d f
lavo
ur
- 4
0
Me
nu
Ba
lan
ce
-2
0
Tota
l sc
ore
Fro
m 1
00
1
2
3
4
5
6
7
8
9
10
11
12
Name of Judge: Signature:
Name of Judge: Signature:
Name of Judge: Signature:
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Main Dish Costing Form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
List of Ingredients - costs to be provided based on current retail prices:
Name of main dish
Food item Unit /weight Price per unit Total price
Total
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Dessert Menu Costing Form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
Name of dessert
dish
Food item Unit /weight Price per unit Total price
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Time plan form
Competitor name
School name
School address and postcode
Teacher name
Regional final date
Name of competitor
Please supply an approximate time plan for the preparation and cooking of your entire menu.
Time Action
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Nutritional Statement Form
Use the Eatwell Guide as a reference and indicate
how you have planned your dishes to ensure there is a
balance with the main food groups.
http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20§ionId=129&contentId=800
Name of main dish
Explain how the dish meets the recommendations of the Eatwell Guide
Name of dessert dish
Explain how the dish meets the recommendations of the Eatwell Guide
Explain how the combined meal meets the recommendations of the Eatwell Guide considering portion sizes and the meal occasion
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Competition guidelines & checklist
Practical Preparation
Put thought into the design of the dish(es) and the combination of ingredients
Consider how The Eatwell Guide can help you plan your dishes
http://www.foodafactoflife.org.uk/Sheet.aspx?siteId=20§ionId=129&contentId=800
Practice thoroughly, and encourage someone else to taste your dish(es).
Compile a checklist for your ingredients and equipment
Make sure your work methods and hygiene practices are considered
Ensure you have prepared a description of your dish in case the judges ask you any questions
Prior to the events
Make sure you arrive in good time and check you have everything you need
Ensure any equipment or display dishes are clean and that you have prepare any accessories
Make sure you have completed and sent your submission forms for costings, time and nutrition
and have a hard copy with you
Make sure your uniform is clean and pressed
Ensure your ingredients are the freshest available
Do not over prepare. Judges will be impressed by the techniques you show during the event
Note any special instructions to your Regional Programme Manager
During the events
Listen carefully to any announcements made by the FutureChef Regional Programme
Manager
Ensure you show your technical skills. There is nothing wrong with having a plan of work with you
Bring the menu submission forms with you as the judges will request these before cooking starts
Try to keep your workspace as clean and tidy as possible
Ensure that your plate(s) are warmed for display if your dishes are hot
Check seasoning and taste before you plate up your dish(es) for display
Do not forget to wipe the edges of the plate(s) before you display them
At the Regional Finals and National Final, all food must be presented on the plates provided.
Remember everything on the plate(s) must be edible
Ensure you have enough time to plate up in your work plan
Wear Protective Clothing including apron/whites & shoes with a good grip
If you need help during the event, ask the FutureChef Regional Programme Manager or the
judges - they are there to help you!
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Competition Rules
The competition is open to all persons between the ages of 12 and 16 and who must
be no more than 16 years of age at the date of the National Final 27/03/2017
Participants must be legal residents in the UK (England, Wales, Scotland or Northern
Ireland)
All participants must adhere to the relevant stage task, budget and cooking time.
Participants must complete all paperwork to deadlines and supply full details as
required, and comply with all rules to be eligible for the prizes
All participants must comply with FutureChef’s Health & Safety Guidelines whilst taking
part in the event. Refer to separate Health & Safety Guidelines document
By entering the FutureChef programme, you hereby declare that all information
submitted by you is true, current and complete
By entering this programme, each participant grants Springboard the right to
reproduce, publish or exhibit their recipes and photographs, in whole or in part,
without charge or compensation
All participants consent by their participation in the competition, to have their names,
recipes, photographs and images published on Springboard’s social media channels
including the website https://futurechef.uk.net/
We fully welcome, and indeed encourage, the re-entry of competitors, and recognise
the right to competition entry for any young person that meets the entry criteria
In line with the competition rules and regulations, the decision made by our professional
chef judges will always be final and no correspondence or discussion shall be entered
into
In the event of any dispute regarding the rules, programme notice, conduct, results and
all other matters relating to the competition or programme, the decision of Springboard
shall be final and no correspondence or discussion shall be entered into
Prizes are non-transferable and there is no cash alternative. Springboard reserves the
right to substitute prizes of equal or greater value at any time
Springboard reserves the right to cancel or amend the Competition Programme, the
Competition Programme Notice or these Rules at any time without prior notice. Any
changes will be posted either within the Competition Programme Notice or these Rules
All reasonable travel and subsistence expenses incurred by finalists, their
parent/guardian, mentor chefs or teacher to and from the National Final ONLY, will be
met by Springboard, provided receipts are supplied
Springboard reserves the right to disqualify any participant if it has reasonable grounds
to believe the participant has breached any of these competition rules
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Next Steps
To be involved in Springboard’s FutureChef to meet the future of your business, educate and inspire
young people to enter the industry and support your professional development please register your
interest at:
https://futurechef.uk.net/information/chefs-professionals
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Regional Contacts
Name Region Email Phone
Dee
Smith
National [email protected] 07985 305233
Suzanne
Chilvers
North of England &
Norther Ireland
[email protected] 07584 604262
Joanne
Greenall
North West of England [email protected] 07807 683332
Kerry
Mabbley
North East of England [email protected] 07464 545837
Carina
Jones
London and South
East
[email protected] 0207 9210423
Amanda
McDade
Central & South
Scotland
[email protected] 07530 909394
Graeme
Strachan
North Scotland [email protected] 07745 367351
Sophie
Green
Midlands and East of
England
[email protected] 07875 751534
Maria
D'Aprano
Bristol, Bath and
Somerset
[email protected] 07879 813325
Heidi
Comley
Devon [email protected] 07469 853188
James
Rowberry
Cornwall [email protected] 07798 608333
Gareth
Edwards
Wales [email protected] 07825 776 819
