The National Association of Care Catering (NACC) has launched the NACC Care Chef of the Year 2020 competition.
Entry is open to chefs and cooks working across the care sector. The entry brochure is available online and the deadline for entries is 31 January 2020.
Entrants are challenged to create a two-course menu (main and dessert) that is suitable for people in a care setting. The combined food cost for both courses should be no more than £2.25 per head based on three portions and it must be nutritionally balanced. The menu must also incorporate one of the Premier Foods products listed in the competition entry brochure.
The competition includes regional heats in March 2020. Judges will be looking for clear nutritional understanding of the foods being used and how they benefit their clientele, plus culinary flair through flavours, menu balance, execution and presentation.
The two highest-scoring competitors from each regional heat will secure a place in the national final on Wednesday 3 June 2020 at Stratford-upon-Avon College.