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Main sponsor
CARE
COOK
2014
The Worshipful Company of Cooks
NACC
Care Cook
of the Year
entry form
www.thenacc.co.uk
@NACCCaterCare
The time has come where the NACC is searching for the best Care Cook in the UK.
The competition provides an excellent opportunity where a member of your team or care
chef in your area could achieve this accolade and join the exclusive club of title holders
and crowned Care Cook of the Year 2014. The competition is not only for those working
in Care Homes but also extends to local authorities and other care organisations.
NACC Care Cook of the Year 2014 has become bigger and more exciting this year. For
the first time the NACC have increased the number of finalists from six to twelve giving
the opportunity of showcasing even more talent which we know is out there.
Neel Radia, National Chair
We are proud to say that the NACC Care Cook of the Year Competition is one of the
longest standing, independent recipe competitions in the UK. It continually challenges
people who operate in the care sector to devise new and exciting recipes whilst adhering
to a strict budget and to excel in their day to day catering environments.
This competition aims to raise the profile of the sector and those working in it locally and
nationally – can you afford not to be part of this fantastic opportunity?
We wish you best of luck and look forward to receiving your entries.
Roll of Honour
Our 2013 winner...
I first entered the NACC Care Cook of the year competition in 2011 and was
thrilled to be invited to Harrogate to the regional finals. The experience was
fantastic, and the level of competition extremely high. I received a highly
commended award for my efforts and hoped I would get the chance to return
the following year.
In 2012 I was invited back and came away with second overall and the best dessert
award. I lost to Ellie Cook the eventual NACC Care Cook of the Year 2012 winner, whose
dishes were simply outstanding.
Taking part in the competition had made me rethink dishes and become much more
involved with presentation, nutrition and hydration in my every day job.
As a result I found my career had started to progress and my profile was growing and
I landed my dream job with Hadrian Healthcare. I was employed as their Group Executive
Chef and with their support I entered the NACC Care Cook of the Year competition 2013
where I won the regionals with first place, best main course and best dessert!
Simon Lawrence – 2013 winner
The national final was an amazing day, and the competition was unbelievable, with so
many great cooks and amazing dishes. I felt very proud to be in the same kitchen as all
of them. The day went really well for me and I won the competition. I have to say I still
can’t quite believe it.
Since winning, I have even more drive and enthusiasm to make a difference in how we
create our menus and dining experiences at Hadrian Healthcare.
The involvement with NACC has been inspiring and since becoming NACC Care Cook
2013 I have demonstrated at Elland Road Stadium in Leeds, been invited to the NACC’s
Training & Development Forum in Blackpool and the Community Meals Week launch at
Westminster Hall, London.
The competition has made a big impact on my career and I hope to be involved with the
NACC for many more years to come. I would recommend any cook/chef involved in the care
sector to enter as you just don’t know what kind of cooking adventure it will take you on.
Previous winners...
2000 Cliff Hamilton
2001 Paula McAllister
2002 Amanda Steel
2003 Barbara Walker
2004 Judy Reynolds
2005 Gary Brailsford
2006 Garry Maundrill
2007 Patrick Moore
2008 Gareth Cartledge
2009 Mark Wilkinson
2010 Craig Dewhurst
2011 Malcolm Shipton
2012 Ellie Cook
2013 Simon Lawrence
Competition overview
The competition is open to all chefs/cooks in the care sector, but 2014 will
see the outcome of the regional cook offs produce 2 finalists to go forward
to the final on 11th June 2014.
Entries continue to be sought from all sectors of the care market and both NACC
members and non-members are welcome to take part throughout the UK.
For non-members an entry fee of £65 applies which includes 1 year’s
membership to the NACC.
Competition schedule
Care Cook 2014
Nov
2013
e Cook 2014
Nov
2013
Cook 2014
4 Feb
014
Care Cook 2014
14 Feb
2014
Care Cook 2014
Mar/Apr
2014
Cook 2014
Care Cook 2014
ar/Apr
11 June
014
Launch
of2014Care Cook
competition
Care Cook
Care 2014
Cook 2014
Care Cook 2014
Competition
All entries to be
14 Feb now open.
Mar/Apr
11forwarded
June
to NACC
Administration
office
with
fee
if
appropriate.
2014
2014
2014
2014
Care Cook 2014
Care Cook 2014
Closing
date of competition
Mar/Apr
11 June
2014
2014
Regional
cookoffs held and finalists announced
Care Cook 2014
Wales Region – 5th March
11 June
South East Region – 13th March
North2014
Region – 19th March
Scotland Region – 19th March
South West Region – 19th March
Midlands Region – 8th April
Care Cook Final
Barking & Dagenham Technical Skills Academy
for the 12 finalists
CARE
COOK
2014
Prizes
1st Prize
2nd Prize
3rd Prize
• £600 plus trophy
• £400
• £200
• Delegate place at the
NACC Forum 2014
• Full set of Chef Knives
sponsored by Rational UK
• Full set of Chef Knives
sponsored by Rational UK
• Full set of Chef Knives
sponsored by Rational UK
• MMP 190 Combi
sponsored by Robot Coupe
• MMP 190 Combi
sponsored by Robot Coupe
• Blixer 2 sponsored by
Robot Coupe
Finalists
£75
Highly Commended Entrée
£75
Highly Commended Dessert
£75
Sponsors and Supporters
CARE
COOK
2014
Thank you to our sponsors without whom we would
not be able to have such a prestigious competition.
Our main sponsor for the fifth year is The Worshipful Company of Cooks. The smallest of London's Livery Companies, the
Worshipful Company of Cooks can trace their origins back to the 12th Century. Thirty-fifth in order of seniority in the City Livery
Companies. It was founded from two guilds of cooks in medieval London – the Cooks of Eastcheap and the Cooks of Bread Street.
Receiving its first charter in 1482, the Cooks' Company is as vital today – actively supporting the modern day craft and catering
industry, as well as funding a range of charitable activities – as it was when it controlled all the catering trade within the ‘Square Mile’.
The Company is no longer an association of tradesmen in its original sense of control: yet its membership today still includes craft tradesmen as well as active
engagement with a broad range of organisations associated with cooking. www.cookslivery.org.uk
Brakes are delighted to be a sponsor for the NACC Care Cook of the Year 2014. Brakes are a dedicated food service business
offering a one stop shop for the caterer. We deliver an extensive range of fresh, frozen, ambient and non food products all designed for
foodservice and all offering excellent value for money. Brakes are very excited to work with innovative care cooks who look to excel in their work place on a daily
basis, whilst being able to achieve recognition and showcase their work at events such as this.
Brakes have developed a care home food guide to support care caterers in creating meals and snacks for residents which are nutritious and appealing.
The guide outlines menu planning and cycles – creating nutritious and appealing menus for all residents; Catering for care –special dietary requirements;
Planning for success – ideas and suggestions to help make your catering even more successful.
Brakes, Enterprise House, Eureka Business Park, Ashford, Kent TN25 4AG Email:[email protected]
Premier Foods is one of Britain’s largest food producers boasting a range of trusted British brands across its portfolio. With a number
of key lines and specialist pack formats for caterers and foodservice operators across the Sharwood’s, Bisto, Bird’s, Batchelors,
Homepride, McDougalls, Ambrosia and Angel Delight brands, Premier Foods understands the challenges that many caterers face.
To provide accessible solutions, Premier Foods work closely with its customers, offering tailored product information, training, category
management advice and recipe ideas. Next month, Premier Foods is launching its Dysphagia Solutions Programme across the country to aid and train those catering
for patients and care home residents suffering from the condition. Dysphagia sufferers experience great difficulty in swallowing and it is reported to affect
approximately 60 – 70% of people in care homes.
For more information on recipes ideas & to view the full product range, please visit www.premierfoodservice.co.uk or follow Premier Foods on Twitter @PremierFoods_FS
Rational are the World’s leading manufacturer of the Self Cooking Center ‘WhiteEfficiency’, producing more than half of all
combination ovens used worldwide.
The award winning Self Cooking Center ‘WhiteEfficiency’ is easy to use and delivers perfect results every time. Its unique cooking processes are ideally
suited to care catering as all food is cooked in a way that ensures all natural juices, vitamins and minerals are retained whilst retaining flavours and
reducing shrinkage. Rational’s radical Self-cleaning and Care Control features save space, reduces running costs and are environmentally friendly.
Email: [email protected] Telephone: 01582 480388 Website: www.rational-uk.co.uk
Robot Coupe UK Ltd the world leaders in food preparation machines and the inventors of the world’s first food processor.
Robot Coupe now supply over 120 different machines all dedicated to food preparation, including bowl cutters, food Processors, stick blenders, vegetable
preparation machines, automatic sieves, juicers and the Blixer a machine dedicated to processing modified textured food.
Robot Coupe have a team of development chefs/area sales managers that can demonstrate all the machines on your premises or in our own kitchen, to help
make sure the customer gets the right machine for the right job, and gives the greatest cost savings in producing and preparing food.
Email: [email protected] Telephone: 020 8232 1800 Website: www.robot-coupe.com
Care home chefs across the UK rely on Millac Gold to help them fortify their menus. With 328Kcal per 100ml it’s a simple
way to increase the calorific value of your dishes. It’s also incredibly versatile and can be used in any recipe where you
would usually use cream – sweet or savoury, hot or cold.
Better than fresh cream however, it has a long shelf life, the ability to whip up to 3 times its volume, won’t over-whip, can be re-whipped and won’t split!
Go online to view our video case studies with care home chefs and try it for yourself by requesting a FREE TRIAL PACK at www.pritchitts.com
Email: [email protected] Telephone: 020 8290 7020 Website: www.pritchitts.com
Key to Nutrients (K2N) is a web based, easy to use tool that monitors and evaluates the nutritional value of the meals you are serving.
With K2N, care cooks can evaluate precisely what they are planning to serve — whether it is a single recipe or a range of meals —
over one sitting, a whole day, a week, a month or any other period. By being immediately presented with the nutritional balance of
meals, care cooks can adjust or substitute ingredients with confidence, catering for specific requirements or individual tastes.
K2N is pre-populated with over 6,000 ingredients, hundreds of set recipes, including those for special diets, and menu plans to create your own personal
‘cookbook’ to use at any time. So much more than nutritional software, K2N also provides a full stock control system, keeping recipe costings up to date to
better manage financial targets and track and eliminate wastage. K2N is exclusively available from Country Range Group wholesalers.
For further information Take the Tour at www.k2n.co.uk or e-mail [email protected]
Competition & Rules
1.On the day of the final all competitors to be correctly dressed for the kitchen taking
into account removal of jewellery and the wearing of the correct head attire.
2.Competitors to provide their own ingredients for production of four (4) servings of their
main course and four (4) servings of dessert.
3.Competitors to provide their own plates and dishes for presentation, although the
kitchen is partially equipped the organisers recommend that each competitor provide
their own pans, sieves, knives, cutting boards, cloths etc. Plates for the main course
must be round with a maximum diameter of 10". No plate liners are to be used.
4.Meal presentation – 3 servings can be presented in a competition style, however one
must be presented as it would be served in the workplace.
5.The schedule for the event must be adhered to in particular the times for finishing and
judging. These times will be circulated before the event.
6.At the final, 90 minutes preparation and cooking time will be allocated. If any
amendment to the submitted recipe is to be made, the competition cost parameters
must be followed and approval of the amendment must be given. Inform the organisers
in writing of any amendment as soon as possible.
7.Competitor entries should take into account a healthy balance of ingredients in line
with NACC nutritional guidelines.
8.Some preparation is allowed prior to the cook-off. If competitors are producing their
own marinades and subsequently marinating products, this may be done before the
event. This being the case samples of marinades must be brought to the event.
9.Similarly with stocks, stocks can be made and brought along to the event.
10.Maximum food cost of £1.50 net for both courses per head must not be exceeded.
All competitors should provide a breakdown of the recipe cost together with the
supplier it was sourced from.
11.Competitors will be allocated a workstation upon arrival.
12.The use of a commis chef or kitchen assistant is not allowed.
13.All recipes become the property of the NACC and can be reproduced in publicity
materials without prior consent.
14.The judges' decision is final and no correspondence will be entered into.
15.Prizes maybe subject to tax payable by the prize winner.
1st Prize – £600 plus trophy
Finalists – £75
2nd Prize – £400
Highly Commended Entrée – £75
3rd Prize – £200
Highly Commended Dessert – £75
16.Non-member entrants must be nominated by a member holding current membership
of the NACC including corporate memberships. Non-members are welcome to enter
for a fee of £65, this will include a 12 month membership to the NACC.
17.Closing date for entries 14th February 2014. No late entries will be accepted.
18.If selected for the regional or final cook off all entrants will be notified in writing.
19.All travel and accommodation expenses are the responsibility of the competitor.
20.By entering the competition you are agreeing for you and your organisation to
participate in public relations activity.
Judges will be looking for innovation, costing, suitability for the environment,
adherence to nutritional guidelines, taste and overall menu balance.
Firstly, I will be looking for a nicely balanced menu costed in line with the budget
allowed. It needs to be appropriate for the target clientele and with good nutrition to
the fore. Our specialist nutrition judge may ask questions to test your understanding of
good nutrition.
Secondly, I’m looking for good accurate cooking, demonstrating an understanding of the
commodities used. Thirdly, a neat and clean presentation showing good texture, colour
and contour balance. Throughout the morning, all judges will be observing good working
practices, hygiene and timing.
Good luck to you all!
Bev Puxley – NACC Head Judge
How to enter
With the 14 previous winners of this illustrious title proudly displaying their award
in their place of work, are you the fourteenth to generate a winning recipe?
Please encourage participation in this competition as it is a very effective means of
raising the profile of care catering, and puts presentation and creativity skills to the test.
It is a very useful tool in the workplace with regard to staff development.
This entry form is available in electronic form via the NACC website
www.thenacc.co.uk
Promoters:
NACC, Admin Office, Meadow Court, Faygate Lane, Faygate, West Sussex, RH12 4SJ
Email: [email protected]
What is required?
We are looking for a two course menu, main course and dessert, suitable for service users
in a care setting. The combined food cost for both courses should be no more than £1.50
per head based on four portions and the meal should be nutritionally balanced.
Each contestant will be given 90 minutes to produce the meal.
Judging
Our panel of experts will view your entries, with the best from each of the six NACC
regions being invited to a cook off in the final on 11th June 2014. The final will be held
at the Technical Skills Academy in Barking, a brand new development which forms part
of the Barking & Dagenham College. All entries must state the client group they are
suitable for, but will be served in a competition style for the final.
Closing date for entries: 14th February 2014
Care Cook of the Year 2014
Entry Form
Please complete the entry form fully as these
details will be used to make contact with you
NACC Nominating Member
The Worshipful Company of Cooks
Non-member
Entrants Name
Correspondence Address
Postcode
Email
Telephone No.
Establishment Name
Local Authority Organisation
Who handles, if anyone, the publicity for your organisation in the event that you are shortlisted as a finalist?
Client group the recipes are suitable for
Recipe Name
Main Course
Ingredient
Total cost for four portions
Main Course Method
Amount
Cost
Supplier
Dessert
Ingredient
Amount
Cost
Total cost for four portions
Dessert Method
Nutritional reasons behind using certain elements in your dish; your answer will form part of the criteria for our judging panels.
(Be prepared to answer any questions while cooking during the final).
Please feel free to use separate sheets as necessary.
The entry form is available in electronic form via the NACC Care Cook 2014 Promoters:
NACC, Admin Office, Meadow Court, Faygate Lane, Faygate, West Sussex, RH12 4SJ
Tel: 0870 748 0180 Fax: 0870 748 0181 Email: [email protected]
Non-members please attach your entry fee of £65.
Please make cheques payable to The National Association of Care Catering
Please return your completed submission to:
NACC Administration Office, Meadow Court, Faygate Lane, Faygate, West Sussex RH12 4SJ
Tel: 0870 748 0180 Fax: 0870 748 0181 Email: [email protected]
Supplier