Executive Chef of the Year 2016

Executive Chef's Club


1.Simply log onto www.executivechefsclub.com.au to enter on entry form. All you need is your great story and a photo (optional).

2.Entry is open to only Australian residents who are over 18 years of age except employees and their immediate families of the Promoter and its Sponsors associated with this promotion.
a. An Executive Chef is in charge of large kitchens and demonstrates the skills, attitude, knowledge and expertise to manage the commercial operation successfully.
b.The competition is also open to a Chef de Cuisine.
c. A chef can either nominate himself/herself or be nominated by an outside party or another individual.

3. Promotion commences 22/02/16. Entries close 12 am midnight AEST 05/04/16, 2016. Only entries completed on the website will be accepted. This is a game of skill and chance plays no part in determining the winner. Each entry will be individually judged based on literary and creative merit. Judges' decision is final and no further correspondence will be entered into.

4. A limit of 1 entry per person permitted.

5. The winning (Gold) entry, plus two Highly Commended entries, will be determined by the judges. The first placed entry (Gold) will win a Professional ‘Priceless’ Food Tour for four days in Spain. Visiting the world-famous Barcelona Markets, traditional and modern restaurants, jamon factories, traditional smallgoods factories, cheese factories. Including; flights (Economy Class), accommodation, domestic travel and personal guide. The winner is responsible for his/her own travel insurance. Travel dates are in September 2016. The 2 Highly Commended runners-up, as determined by judges, will win a return trip to Port Lincoln, South Australia for two days and one night. Winners will fly economy to Port Lincoln, via Adelaide. Accommodation at the Port Lincoln Hotel for 1 night is included along with meals, transportation and tour guiding. Time in Port Lincoln will include a visit to Cleanseas hatchery, pens, other local producers and dinner. Travel dates are contingent on runners-up visiting Port Lincoln simultaneously and the runners-up are responsible for their own travel insurance.

6. The top 20 finalists will be announced on 26/04/16 and will be asked to prepare one 8 course tapas-style 'Evolution Menu’ along with your story and description showcasing ingredients in a raw through to a cooked format on one plate. Photos will be required of the finished menu. The ingredients will be provided by sponsors.

7. The judging will take place between 16/05/16 and 22/05/16. Winners will be notified by telephone and details published on the website executivechefsclub.com.au executivechefsclub.com.au

8.Prizes are not transferable or exchangeable and cannot be taken as cash. No responsibility is accepted for any variation in the value of the prize.

9. No responsibility is accepted for late, lost or misdirected entries.

10. The Promoter and Sponsors are not liable for any loss or damage whatsoever which is suffered (including but not limited to indirect or consequential loss) or for personal injury which is suffered or sustained, as a result of taking the prize, except for any liability which cannot be excluded by law. It is a condition of taking the prize that winner may be required to sign a legal release in a form determined by the Promoter and Sponsors in its absolute discretion.

11. The Promoter and Sponsors are not responsible for any incorrect or inaccurate information, either caused by website users or by any of the equipment or programming associated with or utilised in this competition, or by any technical error that may occur in the course of the administration of this promotion. The Promoter and Sponsors assumes no responsibility for any error, omission, interruption, deletion, defect, delay in operation or transmission, communications line failure, theft or destruction or unauthorised access to or alteration of entries.

12.Any costs associated with accessing the Executive Chefs Club website is the entrant’s responsibility and is dependent on the Internet service provider used.

13. All contact details entered incorrectly on the website shall be deemed invalid

14. The use of any automated entry software or any other mechanical or electronic means that allows an entrant to automatically enter repeatedly is prohibited and will render all entries submitted by that entrant invalid.

15. The Promoter and Sponsors reserves the right to conduct a security verification check at their absolute discretion. Prize winners may be required to sign a declaration confirming their eligibility to accept the prize.

16.All submissions become the property of the Promoter and Sponsors. As a condition of entering into this promotion, each entrant agrees to assign all of their rights, title and interest (including copyright) with their story, recipes and photos to the Promoter and Sponsors. Each entrant warrants to the Promoter and the Sponsors that the work submitted is an original name/work of the entrant which does not infringe the rights of any third party. The entrant agrees to indemnify the Promoter and Sponsors against all claims and costs by third parties arising from a breach of the warranty set out in this condition. The Promoter and Sponsors are entitled to use any of the entrant’s submission including any photos for any purposes at its discretion, including using the recipes for future promotional, marketing and publicity purposes.

17. The Promoter and Sponsors collects entrants’ personal information in order to conduct the promotion. If the information requested is not provided, the entrant may not participate in the promotion. By entering the promotion, unless otherwise advised, each entrant also agrees that the Promoter and Sponsors may use this information, including recipes and photographs in any media for future promotional, marketing and publicity purposes without any further reference, payment or other compensation to the entrant. A request to access, update or correct any information should be directed to the Promoter and Sponsors at their address set out below.

18. The Promoter is Food Companion International Pty Limited A.B.N. 78 094 717 914

Your entry not more than 350 words