Competitions

COMPETITIONS

SAPUTO Junior Culinary Challenge

Do you have what it takes to compete with Canada’s up and coming culinary leaders to earn your place as one of our country’s top aspiring chefs?

If the answer is YES, then join the Canadian Culinary Federation to compete with your peers at the 2017 SAPUTO National Junior Culinary Challenge.

The SAPUTO National Junior Culinary Challenge returns to the annual CCFCC Convention this year.  Come and watch junior chefs from across the country as they compete in a head-to-head heated competition. Competitors will be judged by culinary professionals, on composition, creativity, correct preparations, service practicality, taste, proper utilization of ingredients, presentation and consistency. Distinguished members of the World Chef Association will act as the official judges during the competition.

To participate you must first be selected to compete at one of ten provincial culinary challenges. If you win your provincial competition, you will move on to the national championships where the 1st place winner will automatically win a spot, all expenses paid, in the 2017 CCFCC/Saputo Junior Culinary Exchange as well as a prize from Friedr. Dick and books from Pearson Canada. The 2nd and 3rd place winners will receive a prize from Friedr. Dick and books from Pearson Canada. No substitutions or cash redemptions allowed by winner. Except as specifically provided herein, prize packages do not include any other items not specifically described in these official rules. All prizes will be delivered to confirmed winners.

Participants consent to use of their name, recipes, photographs, likeness, biographical information and address (city & province only) and submitted photo entries in any form for advertising or publicity purposes without further compensation, payment or credit for use of recipes/photos.

Please watch for the provincial rules and selection process from your provincial CCFCC Coordinators.

The national final competition will take place:
SAIT Polytechnic
1301 – 16th Avenue NW, Calgary, Alberta
Saturday May 27, 2017


STEP ONE

Provincial Culinary Challenge

All entrants must satisfy the following criteria set by the Canadian Culinary Federation (CCFCC).

  • Be a Junior Chef registered in a culinary program at a recognized college or have not attained a Certificate of Qualification or TQ5 for more than one year prior to the date of the National Challenge.
  • Be a Canadian resident over the age of majority in your province of residence.
  • Note – there is no age limit.

Each province will have a coordinator and selection committee that will select up to ten (10) competitors from their respective province to compete in their Provincial Culinary Challenge. Please contact your local CCFCC Branch for details on your provincial competition.

Applicants chosen to participate in the provincial challenge will be responsible for their own accommodation and transportation to the event.

The winner from each province will then get the chance to compete at the national competition. Provincial challenges will take place in British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, Quebec, Prince Edward Island, New Brunswick, Nova Scotia and Newfoundland.


STEP TWO

National Culinary Challenge

All entrants must satisfy the following criteria set by the Canadian Culinary Federation (CCFCC).

  • Have won your provincial competition and notified the Culinary Committee Director and their respective CCFCC Branch Executive on or before April 14, 2017.
  • No competitor may compete if they have won their provincial competition the previous year. Meaning, if you won the 2016 provincial competition, you will not be able to compete in the 2017 National Junior Culinary Challenge.

All provincial champions will be provided with transportation to the national final coordinated and paid for by their provincial branches of the Canadian Culinary Federation. All provincial champions will be provided accommodation and registration for the national final paid by the National Office.

If you have any further questions please contact:

Peter Dewar
Culinary Committee Director – Junior Competition


REGISTRATION:

All provincial finalists must be identified no later than April 14, 2017. They must provide all contact information and menus electronically (scanned and emailed) to the Culinary Competition Director on or before the above date to qualify for the national final.

Please Note – Provincial finalists who are chosen to compete in the provincial challenges and are not active members of the Canadian Culinary Federation will be required to pay a CCFCC Registration Fee to their local branch.


REQUIREMENTS:

Each competitor must plan a three (3) course menu (starter, soup, main course – no dessert required) using chicken for six (6) persons including the following:

  • 1 starter using the chicken leg (cold or hot or combination of both) + Saputo Ricotta cheese.
  • 1 soup using chicken stock made in competition (free choice)
  • 1 main course using chicken breast (hot) + Saputo Provolone cheese

Each competitor must fully bone the supplied chicken demonstrating proper knife, sanitation and storage techniques.

The menu must be prepared using two (2) whole chickens (roasters, 5lbs) and the supplied Saputo cheese. Mandatory ingredients will be provided by the CCFCC for the national final only. All other ingredients required for the preparation and presentation of the candidate’s menu are the responsibility of the candidate.

Each competitor must prepare 100% of the menu in the kitchen – no advanced preparations will be allowed other than what is outlined below. Each competitor may bring the following items into the kitchen:

  • Salads – cleaned, washed, not mixed or cut.
  • Vegetables – cleaned, peeled, washed, not cut or shaped and must be raw, no vegetable purées. Tomatoes may be blanched and peeled and broad beans may be shelled.
  • Stock – basic vegetable, not reduced, not seasoned. Sample must be available for the judges to taste prior to the competition.

Candidates must ensure that all ingredients used reflect a nutritionally balanced meal. Combination and/or contrast of color, texture and shapes, as well as repetition of ingredients (except chicken) must be taken into consideration.

Provincial winners must provide the Culinary Committee Director with the following typewritten or computer generated documents:

  • Menu – five (5) copies.
  • Work plan – one (1) copy
  • Recipes – five (5) copies

Each competitor will receive $75.00 as reimbursement for their ingredients.

SYSCO Great Canadian Cook Off

Competitions
sysco-logoThe Great Canadian Cook-Off Returns for 2017

Two (2) Hour Hot Competition

The CCFCC/Sysco Great Canadian Cook-Off is a competition that takes place during the Trade Show on Friday May 26. Each province may select one (1) candidate to compete as a provincial finalist. CCFCC provincial branches sending competitors will bear the cost of participating including flights, accommodation, meals and other travel expenses.

The CCFCC/Sysco Great Canadian Cook-Off 1st place winner will receive $4,000 CAD, the 2nd place winner will receive $2,000 CAD and the 3rd place winner will receive $1,000 CAD at the President’s Gala.

The national final competition will take place:

Hyatt Regency Calgary
700 Centre Street SE, Calgary, Alberta
Friday May 26, 2017


REGISTRATION:
All provincial finalists must be a CCFCC member in good standing at the time of application, be identified no later than April 14th, 2017 and must provide the completed application (form below) electronically (scanned and emailed) to the Culinary Competition Director on or before the above date to qualify for the national final. If you have any further questions please contact:

Geoffrey Couper
Culinary Committee Director – Senior Competition


REQUIREMENTS:

  1. Main Course – Fish/Seafood (either alone or as a combination). To prepare and present one (1) main course dish for four (4) persons with appropriate garnish.

  2. Main Course – Meat/Poultry/Game (either alone or as a combination). To prepare and present one (1) main course dish for four (4) persons with appropriate garnish.

    Please read the new competition rules:
    sysco-hot-chef-national-cook-2017-calgary-final-en


GROOMING/DRESS CODE:
All competitors are required to dress professionally including a white chef jacket, necktie, black trousers, closed slip-resistant kitchen shoes, apron and chef hat.


HOT KITCHEN SET UP:
Competitors will be given a basic set up of the following equipment:

  • 1 x 6 rack or higher combi oven
  • 1 shared salamander between two competitors
  • 1 stove
  • 1 power outlet to use their own plug in equipment, food processors, stick blender, etc.
  • Refrigeration/chiller with at least 2 shelves
  • Shared deep freezer facilities
  • 1 x 1500cm work bench
  • 1 sink
  • Small selection of kitchen pots, pans and small wares (example; whisks, bowls, cutting boards, etc.)

There will be a choice of plates available for use, however, competitors are encouraged to bring or arrange their own service vessels.


MANDATORY ITEMS:
The competition will begin by revealing the mandatory meat/fowl + fish/seafood + featured spices to all Chefs. Mandatory ingredients must be used and reflect predominantly in the main course. Once the mandatory ingredients are revealed, each Chef has twenty (20) minutes to write their menu descriptions and organize their work space and then two (2) hours to complete the requirements.

All other ingredients required for the preparation and presentation of the candidate’s menu are the responsibility of the candidate. Each competitor may bring the following items into the kitchen:

  • Salads – cleaned, washed, not mixed or cut.
  • Vegetables – cleaned, peeled, washed, not cut or shaped and must be raw, no vegetable purées. Tomatoes may be blanched and peeled and broad beans may be shelled.
  • Stock – basic vegetable, not reduced, not seasoned. Sample must be available for the judges to taste prior to the competition.
  • Fruit purées may be brought in but not as a finished sauce.

Candidates must ensure that all ingredients used reflect a nutritionally balanced meal. Combination and/or contrast of color, texture and shapes, as well as repetition of ingredients must be taken into consideration.

Each competitor will receive $75.00 as reimbursement for their ingredients.


ASSISTANTS:
This competition is an individual competition, no assistants are permitted.


JUDGING/MARKING CRITERIA:
WACS and/or CCFCC approved judges will judge the competition.

  • The judges reserve the right to identify and if necessary confiscate any food being prepared with unsafe cooking methods.
  • Candidates violating any guidelines pertaining to foods brought into the kitchen will be penalized.
  • Each candidate is required to finish and present their menu; however, there will be point deductions for exceeding the time limits.

As this is a time-limited competition, you are expected to show cooking skills. Your entry must not be completed with more than 10 minutes left on the clock of your allowed time.


POINTS:
10 points – Mise en place
25 points – Correct professional preparation (Hygiene, Working skill/techniques, Kitchen organization)
  5 points – Service
10 points – Presentation
50 points – Taste

TOTAL 100 points