Diary November 2010

MasterChef Live

12th - 14th November 2010, Olympia, London

MasterChef Live is a three day event with celebrity chef demonstrations, expert advice, the chance to master new skills and techniques, and your chance to see MasterChef Judges John Torode, Gregg Wallace, Michel Roux Jr and Monica Galetti.

Details: www.londonbbcgoodfoodshow.com/

NZ-UK Link Foundation Culinary Challenge 2010 - Cook-off

15th November 2010, Westminster Kingsway College, London

Eight successful finalists will compete at this cook-off for a chance to win a unique all expenses paid three-week tour of New Zealand, working in the country's best restaurants and lodges and visiting food producers and wineries.

Details: www.craftguildofchefs.org/competitions/n…

The 11th Culinary World Cup

20th - 24th November 2010, Luxembourg

The Craft Guild of Chef’s award-winning Culinary Academy is calling for competition hungry chefs to put themselves forward for this year’s global showdown.

The battle takes place in Luxembourg and will star teams from 28 countries in both the northern and southern hemispheres.

For more information on how to join the Culinary Academy and to express an interest in the Culinary World Cup team, call 020 8948 3870 or click below.

Details: www.craftguildofchefs.org/culinary-acade…

The Heinz Tomato Ketchup Cook-Off

30th November 2010

Catering students who have the bottle are invited to enter a nationwide challenge to create a red hot menu for a professional kitchen using Heinz tomato ketchup as a key ingredient.

From paper entries submitted, 10 finalists will be chosen and invited to a cook-off on Wednesday 13th January 2011 at The Sheffield College.

Closing date for entries - 30th November 2010

Details: www.craftguildofchefs.org/competitions/t…

The Student Chef Mutton Renaissance Challenge 2010 - Entry Deadline

30th November 2010

Renaissance Mutton is produced from a traceable, farm assured sheep that is at least two years of age, has been finished on a forage based diet and matured for at least two weeks after slaughter. Despite this, there are still many people who need to be convinced that mutton should be on menus today — and that’s where you come in!

To enter this competition, all you need to do is design a main course dish for four covers using Renaissance Mutton as the main course ingredient. Your dish should be accompanied by at least one carbohydrate based garnish and at least two vegetable based dishes.

Details: www.muttonrenaissance.org.uk/newsDetails…

Forthcoming Events