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the Le Cordon Bleu farm to table challenge 2009

The Le Cordon Bleu Farm To Table Challenge asks your school to grow, produce, package, market and sell "Regional", "International" or "Cultural" food using traditional artisan growing or production methods.

the tasks:

There are a number of required tasks (download competition materials at the bottom of this page). It will be up to you, and your teachers to determine the exact details of your Challenge entry. These are the essential ingredients as far as we are concerned:

• Students lead any decision-making processes and are responsible for all outcomes.
• Students are "hands-on" growing or farming one of the raw ingredients.
• Students are “hands-on” using the artisan methods employed.
• Students engage in direct marketing, promotion and sales.
• Students shoot the video, take the pictures and write the reports.
• The challenge team will need access to a digital camera, a video camera, a computer and the Internet (and someone who is technically savvy).

All the other jobs can be shared by anyone associated with your school or members of the community. Food production happens everywhere so try and make good use of your local experts!

the judging:

The judges will assess the Challenge entries based on the required tasks and following criteria:

• The food or methods used to grow or produce the food are authoritatively linked to the region / cuisine / culture either historically, culturally, symbolically, politically or economically.
• The food is grown or prepared in a sustainable manner, according to specific traditional or artisan techniques or an innovative interpretation of these methods.
• The food is produced with a minimal carbon footprint – offsets are permitted.
• The food represents excellent quality, value for money and has a distinctive or enticing authentic appearance.
• Innovation, creativity, aesthetics, technicality, communicability and environmental footprint of branding, marketing, packaging and point of sale displays or other promotions.
• Originality, creativity, and authenticity of the process as documented by each required task report.
• Clear demonstration of your school ethos and its commitment to the challenge.
• Clear demonstration of the level of community inclusion and teamwork.
• Communication of problem solving methods and disaster recovery ideas.
• Communication of enthusiasm, dedication, civic mindedness and team loyalty.

the prizes:

As well as receiving national recognition, the winning schools (1st, 2nd and 3rd) will be given some spectacular equipment and resources for their teaching kitchens or canteen. All student participants will get a Le Cordon Bleu cap (for the outside work) and an apron (for the kitchen). All supporting teachers get the chance to apply for a scholarship to study the Professional Certificate of Gastronomy - an online course provided by Le Cordon Bleu and Adelaide University. These marvellous prizes will be awarded in Adelaide at Australia's premier food festival, Tasting Australia!

the rules:

are available here and should be read in conjunction with this information. We will assume you have taken careful note of them BEFORE you email any questions to farm@younggourmet.com

the deadlines:

the video pitch:Midnight on the last day of Term 1 2009 (11 April for Tasmania)
the final report:Midnight on the last day of Term 3 2009 (Term 2 for Tasmania)
the winners announced:Midday Friday 30 October 2009
the ceremony:Early May 2010 in Adelaide during Tasting Australia