Bill Kennedy National Chair, ASSIST FM

Transcription

1 ParticiPation Pack

2 assist FM is once again DELiGHtED to announce the FoUrtH YEar of the ScottiSH ScHooL cook of the YEar competition. WE are VErY GratEFUL to our SPonSor, MüLLEr WiSEMan For their SUPPort of our organisation and For their continued SPonSorSHiP of this competition. Scottish School Cook of the Year has grown in stature and has become a very popular and permanent fixture within the ASSIST FM Calendar of events. The Scottish School Cook of the Year Working Group has aimed to keep the mechanics of the competition as straightforward as possible and have enlisted the help of relevant experts when refining the judging criteria. We would urge you to read all of the competition rules and judging criteria carefully as some changes have been made to ensure a consistent approach throughout every stage of the competition. New: This year, due to the high standard of dishes in previous years, we have introduced recognition for Best Main Course and Best Dessert. New for 2015 only: As 2015 is the Year of Food and Drink, the Scottish government and ASSIST are working together on a calendar of Scottish food related events to be held throughout 2015 by local authorities. As a result of this, a decision has been taken for SSCOTY 2015, that all entrants must include an item of Scottish produce in both the main course and dessert. Please Note: We have set strict deadlines for each stage of the competition which must be adhered to otherwise your entry will not be able to proceed to the next stage of the competition. REMEMBER: In the first instance, all you need to do is indicate if your authority will be participating. This information is critical for the Organisers in establishing how many venues are required to be booked etc.., As the competition grows in scale and status, we are continuing to refine and improve its format. Our aim is to continue to raise the Competition to greater levels of prominence and to illustrate to others the professionalism and skills within our sector. Joe Queen the main Chef Judge of our national final said, I have judged many competitions but the standard of this competition remains absolutely fantastic. Not only did all the competitors display superb working practices but their skills for creating such great tasting food on such a tight budget is testament to the skill set that exists throughout many Scottish schools. It is something we should be very proud of. New: Since 1994, Hospitality Industry Trust (HIT) Scotland has endeavoured to identify and reward future leaders of the hospitality industry by providing invaluable scholarships to leverage their career. By recognising the need to continually update skills within the industry, enhance personal development and bring fresh ideas back to Scottish businesses; HIT provides scholars with the opportunity to learn locally, nationally and internationally. ASSIST is delighted to announce that a HIT scholarship will be provided for the winner of the ASSIST Scottish School Cook of The Year contest each year. As a scholar, the winner will spend time working in an operational area or on a structured programme, allowing them to gain valuable knowledge, insight and confidence to get to the next level in their career. Please note that the winner must be willing to take up the scholarship. It is most important is that ASSIST FM s Scottish School Cook of the Year continually challenges people who work within the School Meals Sector to devise new and exciting recipes that meet Scotland s Nutritional Standards, and that can be produced for large scale catering (en masse) whilst allowing participants the opportunity to showcase their finesse and presentation skills to competition standard and do all this whilst adhering to a strict budget! Certainly not for the faint hearted. The competition culminates with the National Finals being staged at the Prestigious `Cook School Scotland in Crosshouse, near Kilmarnock on 17 August 2015 with finalists being invited to attend the ASSIST FM National Conference and Gala Dinner on 27th August where the Scottish School Cook of the Year for 2015 will be announced! The overall aim of the competition is to raise the profile of the School Meals Sector in Scotland and to highlight the skills of those who are working hard on the front line of service delivery on a daily basis can your authority afford not to be a part of this fantastic competition? We aim to give participating authorities as much support as possible and as National Chair I would like to take this opportunity to wish you all the very best of luck and look forward to receiving all of your entries. Bill Kennedy National Chair, ASSIST FM 02

3 Contents Introduction 02 Entry Requirements and Procedures 04 Competition Procedure 03 Rules 04 Nutritional Rules 05 Judging Rules 07 Presentation 07 Taste 07 Practical 07 Nutrition 07 Creativity 07 Judging Checklist - Chef & Local Authority Judges 08 Scottish School Cook of the Year 2013 Winners 10 PR and Media Guidance 11 LAST YEARS WINNING DISHES BY KIM WATT, SCoTTISH BoRDERS CouNCIL 03

4 Entry Requirements and procedures 1. The competition is open to all catering staff employed within Scottish Local Authorities (including Contract Catering providers) 2. Competitors must hold a kitchen based post and be involved in the daily preparation of children s school meals. 3. The entry procedure will consist of 8 stages as detailed in the table below. Competition Procedure Stage 1 Competition participation packs to all ASSIST members by Friday 28 November Stage 2 Complete registration form (Form 1) to notify ASSIST via Alan Cunningham of intention to participate by Friday 9 January Stage 3 Local Authority heats All entries must have their menu costed and nutritionally analysed prior to the competition (see competition rules) by Friday 20 March Stage 4 Entrant details (Form 2), recipes, (Forms 3 & 4) and nutritional analysis for all entries to Alan Cunningham by close of business on Tuesday 31 March Late entries will be disqualified. Stage 5 All entries will be independently analysed by Claire Hislop using Saffron. Any entries that require changes after nutritional analysis by Claire Hislop will be returned to the authority by Friday 24 April Stage 6 All amended entries must be returned by Friday 8 May This will be the only opportunity to re-submit once the non-compliances have been rectified. Any recipes that still do not comply with nutritional standards will be disqualified. Stage 7 Authorities notified of semi-final venues and dates, (expected to be held late May/early June 2015), by Friday 15 May. Stage 8 ASSIST SCoTTISH SCHooL CooK of THE YEAR FINAL 17 August

5 Rules Competitor Rules 1. A meal must consist of two courses a main course and a dessert. Four primary sized portions of each course should be produced throughout each stage of the competition one for display purposes and photography and three for tasting. 2. The meal should reflect seasonality and typify a region and/or any cultural differences. 3. The meal must be adaptable for large scale catering. 4. The meal must be produced within 90 minutes and ingredients must be freshly prepared and cooked on the day of the competition. However competitors may have all ingredients weighed up in advance. 5. The Schools (Health promotion and Nutrition Act) (Scotland) 2007 legislation will apply to all recipes and food produced throughout the competition see separate Nutrition Rules. 6. Portion sizes should conform to those shown in the Portion Size Table. 7. A maximum of 1.60 will be allowed for the cost of a single meal for one child. 8. All Entry forms must be fully completed which must include detailed recipes with full methodology, accurate food costs and a nutritional analysis for each stage of the competition. 9. Scotland Excel/Supplier prices should be used when costing the recipes, where possible. Ingredients must also be available through current suppliers. 10. Meals will be judged on presentation, suitability, taste and nutritional value. The winner will be judged on having the best overall meal. (see Judging Rules). 11. An item of Scottish produce must be used in both the main course and dessert. Additional Rules & Information 12. Competitors must ensure that the amount of ingredients used when cooking is consistent with those shown in the recipe. 13. Entrants must bring their own knives, light equipment and clean uniform to all stages of the competition. 14. Judges decision is final and no correspondence will be entered into during the competition. Nutritional Rules 1. All recipes must comply with the primary based nutrient standards in The Schools (Health promotion and Nutrition Act) (Scotland) 2007 legislation. 2. All entries will be independently analysed prior to the heats, and any Local Authorities who have recipes that do not comply with nutritional standards will be given one opportunity to rectify them. Any recipes that still do not comply with nutritional standards will be disqualified. 3. A tolerance of 20% will be allowed on the nutrient standards as the current nutrient standards are based on the daily average over a week of a menu rather than one set meal. Only calories, fat, saturated fat, sugar and sodium levels will be judged (See table below). All competitors must conform to these rules, to ensure that judging is based on the same criteria for all competitors. 4. For ease of judging all competitors should use the same portion sizes as shown in the Portion size table below. 5. The menu should include at least one portion of fruit and one portion of vegetable between the main course and/or dessert. 05

6 Nutrient Standards Table Nutrient Nutrient standard from Act - Primary Tolerance 20% Calories (kcal) Fat (g) Saturated Fat (g) Sugar (g) Sodium salt (mg) Portion Size Table Food Protein Source Raw e.g., chicken, egg, steak Fruits Vegetables Weight (Minimum) Per portion 60g 60g 60g Dairy Cheese Yoghurt/Crème Fraiche Cream Cheese Custard Weight (max) Per portion 30g 30g 30g 70ml Carbohydrates Rice, Pasta, Cous Cous (cooked) Potatoes Chips, Potato Wedges, Roast Potatoes Bread Weight Per portion 80g 100g 80g 50g 06

7 Judging Rules For Stage 3 you can appoint your own judging panel. The panel must consist of: Chef judge Local Authority representative judge Nutrition judge this can be the person who nutritionally analyses your menus 2 x P7 pupils For Stage 5 and 6 the judges will be appointed by ASSIST. The criteria for marking will be based on the following: Presentation Visually appealing, original and creative Well presented Correct Portion Sizes Taste Correct seasoning Good combination of flavours and texture Suitable for children s palate Practical Mass production suitability Basic catering/cooking skills - method followed Good hygiene practices e.g. temperature controls Nutrition Nutritional balance must be in line with the regulations Nutritional analysis of meal must conform to the nutrient standards for schools Seasonality of fruit and vegetables where possible Creativity Originality of menu Pupil and school involvement in menu development 07

8 Judging Checklist - Chef & Local Authority Judges Flavour, Colour & Textures 1. Is the dish suitable for school pupils primary or secondary? 2. Have suitable ingredients been used that will appeal to children? 3. Have readily available ingredients been used that are suitable for school meals? 4. Are the flavours suitable for children? 5. Is there a balance of colour between the two dishes? 6. Are the dishes bright and attractive in colour? 7. Do the vegetables/fruit and carbohydrates complement the main meal? 8. Are the textures suitable for children? 9. Is there enough or too much seasoning? 10. Do the main course and dessert complement each other in flavour and suitability? Food Presentation 1. Are the dishes visually appealing? 2. Are the dishes well presented, showing their skills in food presentation? 3. Are the dishes of a primary portion size (following the portion size rules)? Working Practices & Services 1. Were good kitchen skills displayed during the competition? 2. Were good hygiene practices followed throughout the competition? 3. Were the correct cooking methods used as stated in the recipe? 4. Does the complete dish reflect the original recipe? Practicality to replicate en masse 1. Has the competitor explained any changes that may need to be made for mass replication? 2. Can the menu be easily replicated en masse? 3. Has the competitor trialled the dishes en masse, if so where, when and for how many? Creativity, Composition & Service 1. Is the dish original? 2. Does the dish incorporate Scottish produce? 3. What steps did the competitor take to develop the menu? 4. Were school pupils involved in its development? 5. Has the competitor trialled the dishes on the school menu? 08

9 Judging Checklist - Pupil Judges Flavour, Colour & Textures 1. Do you think the dishes are suitable for school meals primary or secondary? 2. Do you like the ingredients used? 3. Are the dishes bright and attractive in colour? 4. Do you like the texture of the dishes? 5. Do you like the flavour of the dishes? 6. Would you choose the dish if it was on your school menu? Food Presentation 1. Are the dishes visually appealing? 2. Are the dishes well presented, showing skills in food presentation? 3. Do the dishes look similar to the portion sizes you d get at school? Nutrition/Dietitian Judge Flavour, Colour & Textures 1. Is the dish suitable for school pupils primary or secondary? 2. Have suitable ingredients been used that children will like? 3. Have readily available ingredients been used that are suitable for school meals? 4. Are the flavours suitable for children? 5. Is there a balance of colour between the two dishes? 6. Are the dishes bright and attractive in colour? 7. Do the vegetables/fruit and carbohydrates complement the main meal? 8. Are the textures suitable for children? 9. Is there enough or too much seasoning? 10. Do the main course and dessert complement each other in flavour and suitability? Food Presentation 1. Are the dishes visually appealing? 2. Are the dishes well presented, showing their skills in food presentation? 3. Are the dishes of a primary portion size (following the portion size rules)? 09

10 Scottish School Cook of the Year 2015 Winners KIM WATTS, SCoTTISH BoRDERS CouNCIL, WINNER PAMELA JAMIESoN, NoRTH AYRSHIRE CouNCIL, RuNNER-uP JAMIE WATSoN, FIFE CouNCIL, THIRD PLACE 10

11 PR AND MEDIA GUIDANCE ASSIST FM - SCoTTISH SCHooL CooK of THE YEAR (SSCoTY) PRoMoTIoN 2015 ASSIST FM Scottish School Cook of the Year 2015 is once again sponsored by Muller Wiseman and offers Scottish Local Authorities through ASSIST FM an excellent opportunity to promote the highly professional and creative achievements of our school cook participants to the wider public through national, regional and local media promotion. In order to ensure that the Competition achieves the profile we require, we need to ensure that all media communications and promotional materials are conducted with the same brand and message consistency and the correct phraseology when referring to the competition and when promoting your local heat/s or nominated School Cook within your own local authority. ASSIST FM SSCOTY 2015 Organiser Alan Cunningham Totalize Media (contact details below) will manage PR for The Scottish School Cook of the Year National Final. Please also inform Alan of any media interest you receive locally to enable ASSIST FM to compile an overall press portfolio to present to our sponsors and place on the Scottish School Meals website. IMPoRTANT STEPS AND GuIDANCE WHAT You SHouLD Do Please can you read the simple guidelines below and also pass this information to your Local Authority or Organisation s Press Office/Communications Department, if it is their responsibility to prepare and issue press releases about your Contestant taking part in the Competition. ADVISING YOUR CONTESTANT S HEAD TEACHER It is your responsibility to advise the Head Teacher of your Contestant s School so that he/she is aware of the Competition. It is important that the support of the Head Teacher is obtained and that he/she is made aware of the potential for your Contestant to attract media attention or possibly coverage on local press, radio and TV. Any attendance of media to your Contestant s school should be in agreement with you in order to seek the prior approval of the Head Teacher and if appropriate, your organisation s press office/communications department. ADVISING ASSIST FM ORGANISERS OF CONTESTANT CHANGES It is your responsibility to notify the Alan Cunningham SSCOTY Totalize Media as soon as possible of any changes that occur during the course of the Competition to your Contestant s status, for example, changes to job, title or school. The latter is particularly important as it is the location of the Contestant s school which determines the media that will be notified of his/her participation by Totalize Media on behalf of ASSIST FM. We need to ensure that the correct details are provided to the regional media. IMPoRTANT REQuIREMENTS FoR PR/MEDIA CoMMuNICATIoNS CORRECT REFERENCES TO THE ASSIST FM - SCOTTISH SCHOOL COOK OF THE YEAR (SSCOTY) COMPETITION Whilst ASSIST FM School Cook of the Year is often seen to be abbreviated to SSCOTY, this abbreviated version must not be used for either external or internal promotional purposes. The full title of the Competition is given below. The Competition should be referred to as follows in all written communications such as press releases and all verbal communication such as radio interviews CoRRECT FuLL TITLE:- ASSIST FM - SCOTTISH SCHOOL COOK OF THE YEAR Your assistance and co-operation with the above will be greatly appreciated. Thank you. In case of queries please contact: alanc@totalizemedia.co.uk 11

12 CoNTACT: Alan Cunningham, Totalize Media Ltd, Merlin House, Mossland Road, Hillington Industrial Estate, Glasgow, G52 4XZ