The National Association of Care Catering (NACC) has announced the 12 talented care chefs that will compete in the National Final of the Care Cook of the Year 2014 competition and have their sights firmly on the prize of being declared the Best Care Cook in the UK.
Two chefs from each of the six NACC regions triumphed during the exciting regional cook-offs, impressing the judges with their culinary skills and their particular knowledge and understanding of catering within a care setting, and earning their deserved places in the National Final.
On Wednesday 11 June the 12 finalists will compete in a live and thrilling cook-off for the coveted title of Care Cook of the Year 2014.
The Finalists:
Scottish Region:
- Alan Innes, Appin House, Kirkcaldy, Fife
- Margaret Stewart, Methilhaven Care Home, Methil, Fife
Northern Region:
- Luke Slaughter, Loxley Park Care Home, Sheffield
- Giles Conroy, Sunrise Senior Living of Bramhall, Stockport
Midlands Region:
- Sam Wicks, Peaker Park Care Village, Market Harborough
- Jennie-May Smith, Berkeley House Care Home, Hull
Welsh Region:
- Laszlo Kovacs, Burges House Care Centre, Cardiff
- Gareth O’Hara, Sunrise Senior Living of Cardiff
South West Region:
- Anthony Proffitt, Kimberley Court Care Home, Newquay
- Chris Hill, The Rosary Nursing Home, Bridgwater
South East Region:
- Alan Simpson, Sunrise Senior Living of Guildford
- Becky Allcorn, Rotary Lodge, Worthing
NACC Care Cook of the Year competition
One of the longest-standing, independent recipe competitions in the UK, the prestigious NACC Care Cook of the Year competition successfully raises the profile of the care catering sector and champions those working within it. It challenges competitors to devise new and exciting recipes appropriate for a care environment, highlighting the true culinary flair and particular skill sets required to ensure continued excellence and success within the important sector of care catering.
Open to all chefs and cooks in the care sector (both NACC members and non-members), entrants are required to create a delicious and nutritionally balanced two-course menu, main and dessert, suitable for service users in a care setting and with a total food cost of no more than £1.50 per head based on four portions.
In just 90 minutes they are expected to produce a first-class menu that demonstrates innovation, costing ability, suitability for the environment, adherence to nutrition guidelines, great taste, and overall menu balance.
As well as the esteemed title of NACC Care Cook of the Year 2014, the overall winner will claim a superb prize package and trophy.
For more information on the NACC Care Cook of the Year 2014 competition click here