The 2017 final will be held on Monday, October 2nd, in the Billingsgate Seafood Training School, Office 30, Trafalgar Way, London E14 5ST. The judging process will start at Billingsgate Seafood School, London. Final tasting by the judges will follow later the same day on the Virgin train.
Entries must be received before Monday September 18th. Each finalist will have two and a half hours to cook the four-dish menu entered. They must cook the exact menu entered with the addition of a dessert if desired. The dessert will only be taken into account by judges in the event of a tie for first place. Finalists are not allowed to have any helpers in cooking or preparation, though they are allowed assistance in setting up their cooking station and presenting the meal to table for judging.
There is no entry fee for the competition. Each entry form must be accompanied by menus for the four dishes entered. These menus must be in English. They must be submitted on A4 sized paper, double –spaced, with separate pages for each dish. Either fill out the entry form online or download the entry form for submission by post.
Applicants must be over 18 but there is no upper age limit. Entrants from outside the UK must ensure that they have a correct visa if visas are required to enter Britain. The organisers will certify that an applicant has been selected for the final if necessary. An expert panel of judges will scrutinise the cooking and sample all the dishes to find the winner and also the best dish.
The International Indian Chef of the Year Competition will conclude with an awards ceremony on Monday, October 9th 2017 at the ILEC Conference Centre, Lillie Road, London.