Young Chef

Young Chef Competition (2025/26) – District 1285 – New Leader

I am excited and pleased to be able to write to you all about this years District Young Chef Competition.
Clubs of District 1285 have a strong tradition in working in their communities, particularly with Young People. Such competitions have significant impacts on the lives of Young People, and you must look no further than one of the recent winners of MasterChef, who recalls entering a Rotary Young Chef competition when he was younger.

This year’s competition is a District Event only.

Below are the timelines and deadlines for this event.

1. Registration from clubs to be sent in by Friday 19th December 2025 (Please register by sending an email to markbailey3@sky.com)

2. Club heats to be completed by Friday 13th February 2025

3. Dependent on the number of clubs who register, a further heat in between Club and Final will take place on Saturday 21st March 2026. (If needed we would have 2 of these heats, one in the North of the District and one in the South).

4. The final would take place on Saturday 25th April 2026


Once clubs have registered their interest, they will be sent the Young Chef Competition packs, with further guidelines and instructions.
Included in those guidelines will be details that each club will be responsible for their own heats (including arranging and covering associated costs. Support and guidance can be sort from the Young Chef Team if needed).
For the finals, District will be responsible for reimbursing the entrants ingredient costs up to a maximum of £18.00
Sponsoring clubs will be responsible for assisting with food and/or travel costs to heats or the final.
The task will be to prepare and serve, in two hours, a two-course healthy and nutritious meal comprising a main course and dessert for two people and costing up to £18.00

The judges will be people with appropriate skills, preferably non-Rotarians (but not essential).

There will be the usual scoring criteria out of 60 points, with a maximum of 5-poimts for each area, these areas been:
 
Costing
 
Planning
 
Healthy Choice of Dishes
 
Correct use of Knives and Equipment.
 
Meal served on time and at correct temperature
 
Neatness and organisation of work area and hygiene
 
Range of skills used
 
Presentation of display table.
 
Presentation of Main Course
 
Taste of Main Course
 
Presentation of Dessert
 
Taste of Dessert

The points allocation to be considered by the judges is:
 
5 Points (Outstanding)

4 Points (Distinction)

3 Points (Commendable)

2 Points (Reasonable)

1 Point (Passable (ok))
 
Once clubs have registered, and we know the number of entries, we will work out where the final and any in-between rounds will take place.

Thanks in advance, I look forward to hearing from you. Any further questions, please don’t hesitate to contact me.

Mark Bailey
District 1285 Young Chef Lead 2025/26