Chef Competition Information

Closing date Friday 31st July 2009

Who can enter?

The Welsh Chefs Conference is the most important date in the competition diary in Wales and incorporates Skills Competition Wales, which is a feeder competition to WorldSkills UK. This competition provides an opportunity for trainee chefs to demonstrate their cooking skills.

The winner will represent the best Wales has to offer from it’s up and coming young chefs and could potentially go forward to represent their country at WorldSkills.

The Intermediate competition is open to all chefs who are under 25 on 1st January 2009 and work or study in Wales. The Advanced competition is an all age competition, where judges are seeking to identify highly skilled chefs that are capable of representing Wales in future WACS competitions.

About the competition:

The Intermediate competition allows ninety (90) minutes. Each competitor is to prepare, cook and present a Main Course and Dessert for 2 covers. The proteins for this competition will be announced 1 week prior to the competition date.

The Advanced competition allows two (2) hours. This is an all age open competition where each competitor will prepare, cook and present a 3 Course Meal. The proteins for this competition will be announced 1 week prior to the competition date.

Competitors will be assessed on the following criteria:

Competitors will be expected to prepare a range of dishes using specific ingredients set out in the competition brief whilst also using their creative flair.

How to enter?

Please download the WorldSkills UK 2009 Entry Form and return it to
Karen Smith by Friday 31st July 2009:

WorldSkills UK 2009 Entry Form

Competition Entry Information

Fax: 029 2049 0291
Post to: Welsh Chefs Conference, c/o Tourism Training for Wales,
Unit 16 Frazer Buildings, 126 Bute Street, Cardiff Bay, CF10 5LE.

Competition partners:

This competition in Wales is organised by Cambrian Training in partnership with the NTFW, Fforwm, TTFW, People 1st and The Hospitality Provider Network.