To compete with others, to know how one is ranked and to present oneself as a talented young chef on the market. An important step for the career!

Also in 2012 the organisators of the CHEF-SACHE announce together with partner like Port Culinaire and Bauknecht a competition for cuisine apprentices. Interested people can apply for one of two advertized categories, till the 31th of July 2012.

They can choose between:

• The Bauknecht price for regional cuisine - Our wild herbs

• The Port Culinaire Avantgarde price - Sous vide

The application:

• correspondence including your address, the address of the training company and of the vocational school

• curriciulum vitae with a photograph

• recipe (for 4 persons) plus a photo of the dish

• has to be sent by e-mail till the 31th of July 2012 to: wettbewerb@chefsache.eu

Trainees who are now in the third year of their apprenticeship and who will be finishing before the day of the event can apply as well.

Preselection and competition:
A top-class jury, consisting the last year for example of personalities like Hans Horberth, Christian Scharrer, Heiko Antoniewicz and Eric Menchon will preselect and invite the best three candidates of each category to take part in the final selection on the 16th September 2012 in line with the CHEF-SACHE. Hanjo Wimmeroth will moderate the final round of the competition in the center of location while the participants cook with the aim to reach the first, the second or the third placement, maintaining the time target of two hours to prepare and cook their dish. Of course the organisers will compensate the costs for the journey and the accomodation. Components with a longer preparation durability (Sous-vide-refined ingredients, stocks ...) can be brought.

Criteria of appreciation:

• originality and mesure of innovation of the recipe

• taste and the necessary harmony

• appaerance and the way of presentation of the dish

• precision and structure of the recipe

• manual competence, cleanness, order and the maintaining of the time target

The participants provide of two hours of time: one hour for the prearrangement, one hour for the cooking.
Prepared and served will be four plates, which will be tried by the jury.

After the tasting by the jury the arward ceremony will take place the same evening at the CHEF-SACHE. Attractive prices awarded by the hosts like electrical equipment, seminar vouchers and the possiblity of presenting their recipes in the culinary magazine Port Culinaire are waiting.

And for every cuisine chef or training employer is valid: the Young Chefs Award significates advancement for the following generations. Motivate your trainees to take part! A placement honors your establishment too!