Care chefs have been challenged to create a two-course menu that is suitable for care home residents. The combined cost of both courses must be no more than £2.25 per head based on three portions and both dishes must be nutritionally balanced.
Successful entrants will have 90 minutes to impress the judges at the regional heats. The judges will be looking for menu balance, presentation and ‘culinary flair’. The two highest scoring chefs from the heats will advance to the national final, which will take place on 3 June 2020 at Stratford-upon-Avon College.
Sue Cawthray, national chair of the NACC, said: “There are many highly skilled, talented and knowledgeable chefs working in the care sector so we are really looking forward to seeing what the 2020 competition entrants create.
“One of the NACC’s objectives is to raise awareness of care catering and promote it as an exciting and rewarding career that nurtures and develops chefs.”
Entry forms can be downloaded at www.thenacc.co.uk.