The Foodservice Show and The Professional Kitchen Show Salon Culinaire

Transcription

1 @SalonCulinaire The Foodservice Show and The Professional Kitchen Show Salon Culinaire SCHEDULE OF COMPETITIONS JANUARY 2019 NEC BIRMINGHAM

2 THE CHEF COMPASS APPRENTICESHIPS Our Chef Academy is a place to be if you have a passion for food to learn from the best. Apprenticeship Standards will provide you with the skills, knowledge and behaviours to become a great chef through a structured careers pathway. Visit to start something big apprenticeships@compass-group.co.uk Tel: , option 2

3 Salon Culinaire Welcome to the Salon Culinaire Birmingham 22nd - 23rd January 2019 I am delighted to welcome you to the new look Foodservice and Professional Kitchen Show at the NEC Birmingham where we will be hosting this year s International Salon Culinaire, with all the regular favourites plus some new exciting events to enter. Though the show runs over two days we have managed to cram nearly as many classes in to the event. CONTENTS Steve Munkley Chef Director page Sponsors 5 Salon Team 6 SALON DISPLAY 8 Salon Display Senior Classes 8 Senior Display Timetable 10 Salon Display Junior Classes 10 Junior Display Timetable 12 SUGARCRAFT 13 Sugarcraft Senior Classes 13 Sugarcraft Junior Classes 15 Sugarcraft Timetable 15 THE SKILLS THEATRE 16 Skills Theatre Masterclasses 16 Skills Theatre Classes 17 Skills Theatre Timetable 18 LIVE THEATRE 20 Live Theatre Open Senior Classes 20 Live Theatre Open Junior Classes 21 Restricted Live Theatre Classes 22 Live Theatre Timetable 23 AWARDS 25 This year there will be 3 separate elements to the Competition Cookery Arena. As the Skills Theatre has become extremely popular with students and young chefs we have enhanced the area with additional viewing, improved working areas and a Master chef demonstration each day with 2 young TV celebrity chefs Ruth Hansom and Leo Kattou. They will not only demonstrate their skills but give advice to hopeful stars of the future on how they have got where they are today. The 2nd element will be Salon Display, where chefs and pastry chefs alike can showcase their talent in displaying master pieces using many different mediums and skills. As always Leslie Herbert and Mark Hill have looked to try out some new classes so read the schedule carefully to find these. The 3rd and final showcase will be Live Theatre, always popular and I believe this year will not disappoint. Look out for the early starts - all the favourites are back, with Lamb, Fish, Pasta and rice classes heading the agenda. We are also really pleased to be hosting competitions for some of our industry colleagues like Sodexo s chef of the year and the Stadium Events and Hospitality Awards Team of the Year. When reading the schedule please share and forward the timetable for this year s exciting competitions to as many of your colleagues as possible. But foremost get your entries in early to reserve your slot. On behalf of Fresh Montgomery I would like to thank our sponsors and colleagues for their continued support of the International Salon Culinaire and look forward to welcoming you to Birmingham in January. 3

4 Thank you to our Sponsors Salon Display Headline Sponsors Compass Group UK Live Theatre Headline Sponsors Compass Group UK Skills Theatre Headline Sponsor Santa Maria Judges Chef Jackets supplied by Continental Chefs Supplies Commemorative Award plates supplied by RAK Class Sponsors Worshipful Company of Cooks Exhibition and Salon Culinaire Opening Hours 10.00am 17.00pm Tuesday 22nd January 10.00am pm Wednesday 23rd January For further information on Salon Culinaire please contact Andrew Pantelli Telephone: Andrew.Pantelli@freshmontgomery.co.uk Or visit the Salon Culinaire pages on the Foodservice Show website The Foodservice Show and The Professional Kitchen Show is organised by Fresh Montgomery. 4

5 The Salon Culinaire Team CHEF DIRECTOR PROJECT DIRECTOR SALON DISPLAY Steve Munkley Andrew Pantelli Chairman of Judges Mark Hill Vice Chairman of Judges Alan Whatley LIVE THEATRE We are privileged to have some of the industry s most respected individuals who give up their time to be part of the Salon Culinaire team. The Team will be on hand throughout the show to welcome, assist, advise and support competitors throughout their experience, whilst ensuring that all the classes run smoothly. Thank you to all of our team, and the wider team of Judges for their help and support, it is very much appreciated. Chairman of Judges Steve Scuffell Lead Judge Graham Crump Lead Judge Harry Lomas SKILLS THEATRE BACK OF HOUSE AND COMPERE SUPPORT Chairman of Judges David Mulcahy Lead Judge Neil Rippington Lead Judge Terry Woolcock Steve Love Kevin Byrne SUGARCRAFT REGISTRATION AND ADMINISTRATION Chairman of Judges, Lesley Herbert Vice Chairman of Judges Jane Hatton Manager Pauline Tucker Assistant Maria Drury Awards Administrator Mark Codgebrook 5

6 TM THE CUTTING EDGE BECOME A MEMBER OF THE UK S LARGEST PROFESSIONAL CHEFS ASSOCIATION The Craft Guild of Chefs is a professional, not for profit organisation, run by chefs for chefs. Membership of the Guild, and its associated designatory letters, proves you are a professional who is committed and passionate towards your profession and shows fellow professionals that you are serious about your career. It gives you the opportunity to increase and hone your skills and, via the Craft Guild, pass on your skills and knowledge to help students and trainees...to become as passionate as you. enquiries@craftguildofchefs.org

7 Salon Display Salon Display will incorporate a wide range of static classes to showcase an array of skills in different mediums, for both seniors, juniors and for some team classes. KITCHEN/LARDER K1 Senior Works in Fat If you are interested in submitting an entry for Salon Display, please visit where you will find full entry information. DEADLINE FOR ENTRIES IS 30TH NOVEMBER The date of display plus delivery and collection times are stated under each competition name, plus a full time table for Senior Classes on page 10, Junior and Student on page 12 and Sugarcraft on page 15. Monday 21st January 1500hrs Wednesday 23rd January 1530hrs A decorative work in fat with a max area of 80cm x 80cm. No external supports. The use of some colouring is permitted though this should be subtle and be added to enhance the overall decorative piece. - then select K1 Senior Works in Fat K2 Senior Restaurant Platter for Two Wednesday 23rd January 0730hrs 1700hrs One complete restaurant platter depicting one of the following, meat, poultry, fish, shellfish, or vegetarian choice. For two people (prepared hot and served cold). Dish to competitors choice and platter should be practical for hot food service. A further plated portion should be served to show. - then select K2 Senior Restaurant Platter for Two K3 Senior Show or Presentation Platter Tuesday 22nd January 0730hrs 1700hrs A cold show platter using meat, poultry, game or fish for a maximum of 6 portions on the platter. A further portion to be served plated to show portion size and balance The Platter should consist of 3 main items with one garnish for each main item, the end pieces to be placed on the platter close to the representing slices. The platter should be served with a salad and at least two sauces or chutneys on the side. Salad is not a main garnish and should be served separately in a suitable serving dish or vessel to enhance the overall presentation. No bowls small plates or vessels are permitted on the platter. A suitable glaze should be used to enhance the presentation. - then select K3 Senior Show or Presentation Platter TEAM SECTION T1 Contract Caterers Challenge Wednesday 23rd January 0730hrs 1600hrs Open to a team of two chefs who are employed in contract catering services only. The challenge is to create six portions of a main course, but in two individual styles, one for a Staff Restaurant and one for Directors Dining. Four portions should be presented individually on a single suitable platter on a hot food counter for an everyday staff restaurant. These portions should meet a criteria of Healthier Eating plus demonstrate ease of service. A further two individually plated portions (not necessarily Healthier Eating) for Directors Dining/client Restaurant Dining meeting enhanced creativity based around a business dining experience. The main ingredient used for both dishes should be from poultry, and both styles of service to competitors choice. A modest uplift in garnish etc. is allowed for the business dining plates as the selling costs will be more than the staff dining offer. Judges will be looking at the way competitors use the identical ingredients in separate service styles. Food intended hot served cold and a suitable setting gel is needed to enhance the presentation. - then select T1 Contract Caterers Challenge 7

8 Salon Display CONTINUED RESTAURANT PLATES R1 Senior Starter Plates Tuesday 22nd January 0730hrs 1700hrs Three different individual plated starters, prepared to competitors choice one starter to contain a hot or warm element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the presentation. - then select R1 Senior Starter Plates R2 Senior Restaurant Fish Course Wednesday 23rd January 0730hrs 1700hrs To present three different individual fish plates as part of a fish course within a menu to competitor s choice. Prepared hot served cold, a suitable gel to be used to enhance the presentation. - then select R2 Senior Restaurant Fish Course R3 Senior Main Course plates Tuesday 22nd January 0730hrs 1700hrs To present three different individual main course plates to competitors choice. Competitors should consider balance composition and appropriate cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable gel should be used to enhance the presentation. - then select R3 Senior Main Course plates R4 Senior Innovative Dessert plates Wednesday 23rd January 0730hrs 1700hrs To present four individual innovative dessert plates to competitors choice. One plate to be served hot or warm and contain fruit (prepared hot served cold). Marks will be awarded to the overall balance and composition of the desserts these should be pleasing to the eye technical though practical in execution as an individual dessert. A suitable setting gel to be used to enhance the presentation. - then select R4 Senior Innovative Dessert plates PASTRY P1 Senior Tea Pastries Wednesday 23rd January 0730hrs 1700hrs A display of assorted tea pastries, 16 pieces in all. Display to contain 4 different varieties 4 pieces of each variety. Practicality and contrast in variety and methods is important and care should be taken over size. Repetition of flavours and decorative mediums should be avoided. Tea pastries will be tasted at random (the use of a tea stand is permitted). - then select P1 Senior Tea Pastries 8

9 Salon Display CONTINUED PASTRY P2 Senior Petit Fours Tuesday 22nd January 0730hrs 1700hrs A display of petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use of mixed ingredients including chocolate is welcomed. An additional piece of each variety should be presented plated for tasting. - then select P2 Senior Petit Fours Class Description Period of Display Tasted Deliver Exhibits Collect Exhibits KITCHEN/LARDER SECTION K1 Works in Fat 2 Days No Monday 21st January 1500hrs hrs or Tuesday 22nd Jan 0730hrs hrs Wed 23rd January 1530hrs K2 Restaurant Platter for Two 1 Day No Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs K3 Show or Presentation Platter 1 Day No Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs TEAM CLASS T1 Contract Caterers Challenge 1 Day No Wednesday 23rd January 0730hrs Wed 23rd January 1600hrs RESTAURANT PLATES R1 Starter Plates 1 Day No Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs R2 Restaurant Fish Course plates 1 Day No Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs R3 Main Course Plates 1 Day No Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs R4 Innovative Dessert Plates 1 Day No Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs PASTRY SECTION P1 Tea Pastries 1 Day Yes Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs P2 Petits Fours 1 Day Yes Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs Junior Display Classes KITCHEN LARDER SECTION JK1 Junior Works in Fat Monday 21st January 1500hrs Wednesday 23rd January 1530hrs A decorative work in fat with a max area of 80cm x 80cm. No external supports. The use of some colouring is permitted though this should be subtle and be added to enhance the overall decorative piece. - then select JK1 Junior Works in fat JK2 Junior Restaurant Platter for Two Tuesday 22nd January 0730hrs 1700hrs One complete restaurant platter depicting one of the following, meat, poultry, fish, shellfish, or vegetarian /Vegan choice. For two people (prepared hot and served cold). Dish to competitors choice and platter should be practical for hot food service. A further plated portion should be served to show overall balance and portion size a suitable glaze should be used to enhance the presentation. - then select JK2 Junior Restaurant Platter for Two 9

10 Junior Display CONTINUED RESTAURANT PLATES JR1 Junior Starter Plates Wednesday 23rd January 0730hrs 1700hrs Three different individual plated starters, prepared to competitors choice one starter to contain a hot or warm element and the other two to be cold. All plates to be severed cold and a suitable setting gel can be used to enhance the presentation. - then select JR1 Junior Starter Plates JR3 Junior Main Course Plates Wednesday 23rd January 0730hrs 1700hrs To present three different individual main course plates to competitors choice. One plate of which should be for a vegetarian. Competitors should consider balance composition and appropriate cuts and cooking methods when presenting each dish. Plates to be hot served cold and a suitable glaze should be used to enhance the presentation. - then select JR3 Junior Main Course Plates JR4 Junior innovative Dessert Plates Tuesday 22nd January 0730hrs 1700hrs To present 3 individual innovative dessert plates to competitors choice. One plate to be served hot or warm and contain fruit. Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to the eye technical though practical in execution as an individual dessert. - then select JR4 Junior innovative Dessert Plates PASTRY SECTION JP1 Junior Tea Pastries Tuesday 22nd January 0730hrs 1700hrs A display of assorted tea pastries, 16 pieces in all. Display to contain 4 different varieties 4 pieces of each variety. Practicality and contrast in variety and methods is important and care should be taken over size. Repetition of flavours and decorative mediums should be avoided. Tea pastries will be tasted at random (the use of a tea stand is permitted). - then select JP1 Junior Tea Pastries JP2 Junior Petit Fours Wednesday 23rd January 0730hrs 1700hrs A display of petit fours 6 x 6 varieties, 36 pieces in total. Attention should be given to contrast in variety and mixtures of ingredients including chocolate. A further one piece of each variety should be presented plated for tasting by the judges. - then select JP2 Junior Petit Fours 10

11 Junior Display CONTINUED STUDENT RESTRICTED CLASSES Open to full/part time college students only. No age restriction. S1 Bread Rolls and Loaf Wednesday 23rd January 0730hrs 1700hrs To present a bread display of 10 rolls 5 different varieties 2 of each (one variety to contain a British cheese of competitor s choice) plus one loaf of your choice, exhibit will be tasted and competitors are required to provide a menu card depicting the breads on display. - then select S1 Bread Rolls and Loaf S2 Student Canapé Challenge Tuesday 22nd January 0730hrs 1700hrs Competitors to display 6 varieties of canapés 4 of each (24 in total) for a cocktail reception. Canapé s must be no more than 2 bite size and easily hand held. A suitable glaze may be used to enhance the presentation a modest selection of props and serving vessels will be allowed. - then select S2 Student Canapé Challenge S3 Student Terrine Display Tuesday 22nd January 0730hrs 1700hrs To display one whole terrine to competitors choice. Competitors to create and present a whole terrine (layered, Presse, Pate, HOT/Cold set mousse etc.) Terrine to be displayed on a suitable presentation dish of competitor s choice with three slices cut from the terrine for presentation. A further plated portion to be presented accompanied with a salad garnish and dressing, chutney or relish with a baked/crisp toasted element. A description card to be provided. A suitable glaze should be used to enhance the presentation. - then select S3 Student Terrine Display S6 Dessert Challenge Wednesday 23rd January 0730hrs 1700hrs Present 3 individual plated desserts (one to be with chocolate) to competitor s choice displayed cold. A suitable glaze may be used to enhance the presentation. - then select S6 Dessert Challenge Class Description Period of Display Tasted Deliver Exhibits Collect Exhibits KITCHEN/LARDER SECTION JK1 Works in Fat 3 Days No Monday 21st January 1500hrs hrs or Tuesday 22nd Jan 0730hrs hrs Wed 23rd January 1530hrs JK2 Restaurant Platter for Two 1 Day No Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs RESTAURANT PLATES JR1 Starter Plates 1 Day No Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs JR3 Main Course Plates 1 Day No Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs JR4 Innovative Dessert Plates 1 Day No Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs PASTRY SECTION JP1 Tea Pastries 1 Day Yes Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs JP2 Petits Fours 1 Day Yes Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs STUDENT RESTRICTED CLASSES S1 Bread Rolls & Loaf 1 Day Yes Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs S2 Canape Challenge 1 Day No Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs S3 Student Terrine Display 1 Day No Tuesday 22nd January 0730hrs Tuesday 22nd January 1700hrs S6 Dessert Challenge 1 day No Wednesday 23rd January 0730hrs Wed 23rd January 1700hrs 11

12 Sugarcraft The sugarcraft section will host a range of different competitions involving the use of different mediums, in a wide variety of styles and themes. Classes include showpieces, floral arrangements, wedding cakes, novelty cakes and much more. We are offering competitors flexibility with delivery times, you can deliver your exhibit on Monday 21st January between 1500hrs and 1700hrs, or on Tuesday 22nd January 0730hrs 0900hrs. You will collect your exhibit on Wednesday 23rd March at 1530hrs. If you are interested in submitting an entry please visit where you will find full entry information. DEADLINE FOR ENTRIES IS 30TH NOVEMBER The date of display plus delivery and collection times are stated under each competition name, plus a full time table for the sugarcraft classes can be viewed on page 15. PROFESSIONAL CAKE DECORATOR OF THE YEAR We are pleased to award the most successful competitor in the sugarcraft classes at The Foodservice Show and The Professional Kitchen Show The winner of the award will be identified by converting the awards that sugarcraft competitors have achieved into points as follows: Gold Medal = 4 Points Silver Medal = 3 points Bronze Medal = 2 points Certificate of Merit =1 point All the points will be added together and the sugar craft competitor with the highest number of points will be Professional Cake Decorator of the Year. The winner will be announced at the final awards ceremony. SENIOR SUGARCRAFT CLASSES SC1 Table Centre/ Show Piece Monday 21st January 1500hrs 1700hrs or Tuesday 22nd Jan 0730hrs hrs to Weds 23rd January 1530hrs A decorative exhibit of your choice. The exhibit may be made from any edible medium. Internal supports permitted but no visible external supports or non-edible decoration. Minimum size 40cm x 40cm. No height restriction. - then select SC1 Table Centre/Show Piece SC2 A Small Decorative Exhibit Monday 21st January 1500hrs 1700hrs or Tuesday 22nd Jan 0730hrs hrs to Weds 23rd January 1530hrs A small decorative exhibit of your choice. Internal supports permitted but no visible external supports or artificial decoration. The exhibit may be made from any edible medium. Maximum display area 40cm x 40cm. No height restriction. Full information on /competitorzone - then select SC2 A Small Decorative Exhibit 12

13 Sugarcraft CONTINUED SENIOR SUGARCRAFT CLASSES SC3 Decorated Celebration Cake Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A celebration cake any shape (one tier, a single cake only not stacked), coated with sugar paste or royal icing. Dummy cake permitted, exhibit must be displayed as if it was an edible cake. Decorative work to competitor s choice/theme. Maximum display area 40cm x 40cm. - then select SC3 Decorated Celebration Cake SC4 Wedding Cake Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A wedding cake of two or more tiers. Decorative work to competitor s choice/theme. Dummy cakes are permitted, exhibit must be displayed as if it was an edible cake. Maximum display area 60cm x 60cm - then select SC4 Wedding Cake SC5 Sculpted Novelty Cake Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A sculpted or carved cake coated and decorated using edible medium. No dummy cakes or visible artificial decoration. The cake may be cut to ensure it complies with the criteria. Maximum display area 60cm x 60cm. - then select SC5 Sculpted Novelty Cake SC6 Decorated Easter Egg Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs Display a decorated egg shaped exhibit. The egg made from any edible material. Decoration/theme to competitor s choice. Artificial decoration, supports or display stands permitted. Maximum display area 40cm x 40cm. - then select SC6 Decorated Easter Egg SC7 Decorated Cup Cakes Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs Display twelve decorated cupcakes in total. Design and decoration of competitor s choice, decoration must be edible, marks will be awarded on eating quality of the cake, coating and decoration. One cupcake will be tasted at random. Maximum display area 40cmx40cm. - then select SC7 Decorated Cup Cakes SC8 Floral Sugarcraft Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A sugar floral arrangement, plant or planted display, Bouquet or Posy. Including flowers and foliage. The exhibit should be presented on a suitable background which may be a container, board or vase, stamens, wires and artificial display material permitted. Maximum display area 40cm x 40cm. - then select SC8 Floral Sugarcraft 13

14 Junior Sugarcraft JUNIOR SUGARCRAFT CLASSES JSC1 Table Centre/ Show Piece Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A decorative exhibit of your choice The exhibit may be made from any edible medium. Internal supports permitted but no visible external supports or non-edible decoration. Minimum size 40cm x 40cm. No height restriction. - then select JSC1 Table Centre/ Show Piece JSC2 Special Occasion Cake Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A celebration cake one or more tiers, any shape coated with sugar paste or royal icing Decorative work to competitors choice. Dummy cakes are permitted, exhibit must be displayed as if it was an edible cake. Decorative work to competitor s choice/theme. Maximum display area 40cm x 40cm. - then select JSC2 Special occasion Cake JSC3 Novelty Cake Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A cake, decorated to a novelty theme (One tier, single cake only not stacked). The cake can be any shape coated and decorated using any suitable edible medium. Dummy cake permitted, exhibit must be displayed as if it was an edible cake. Decorative work to competitor s choice/theme. Maximum display area 40cm x 40cm. - then select JSC3 Novelty Cake JSC4 Floral Sugarcraft (sugar flowers) Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A display of sugar flowers, which may be a corsage, plant, arrangement or bouquet. Maximum display area 40cm x 40cm. Full information on /competitorzone - then select JSC4 Floral Sugarcraft (sugar flowers) RESTRICTED SUGARCRAFT CLASSES Open to full/part time college students only. No age restriction. SCR1 Students Decorated Birthday Cake Mon 21st January 1500hrs 1700hrs or Tues 22nd Jan 0730hrs 0900hrs to Weds 23rd January 1530hrs A Celebration cake for a birthday any shape, coated with sugar paste or royal icing. Dummy cake permitted, exhibit must be displayed as if it was an edible cake. Decorative work to competitor s choice/theme. Maximum display area 40cm x 40cm. - then select SCR1 Students Decorated Birthday Cake Class Description Period of Display Tasted Deliver Exhibits Collect Exhibits SENIOR CLASSES SC1 Table Centre/ Show Piece 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs SC2 A Small Decorative Exhibit 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs SC3 Decorated Celebration Cake 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs SC4 Wedding Cake 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs SC5 Sculpted Novelty Cake 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs SC6 Decorated Easter Egg 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs SC7 Decorated Cup Cakes 2 Days Yes Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs SC8 Floral Sugarcraft 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs JUNIOR CLASSES JSC1 Table Centre/ Show Piece 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs JSC2 Special Occasion Cake 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs JSC3 Novelty Cake 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs JSC4 Floral Sugarcraft (sugar flowers) 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs STUDENT RESTRICTED CLASSES SCR1 Decorated Birthday Cake 2 Days No Mon 21st Jan 1500hrs hrs or Tues 22nd Jan 0730hrs hrs Wed 23rd Jan 1530hrs 14

15 Skills Theatre Dedicated specifically to chefs at the very beginning of the their career, the Skills Theatre offers a wide range of cold live competitions that will enable chefs to practise some of the essential skills that will form a crucial part of their role as their career progresses, and (in many cases) introduce them to the competition arena. The Skills Theatre is open to Students, Trainees or apprentice chefs undergoing a recognized catering qualification. Ruth Hansom Leo Kattou New to the Skills Theatre for 2019 is our Masterclasses that will take place each day lead by Ruth Hansom (Winner of TV s Million Pound Menu and the first female winner of young National Chef of the Year) and also Leo Kattou (from Simpson s Restaurant and of Masterchef fame). MASTERCLASSES STM1 Masterclass by Ruth Hansom 30 minute skills demonstration by the Master Chef to be replicated by students in a. Tuesday 22nd January 1130hrs 1245hrs Our Master Chef Ruth Hansom will demonstrate the preparation of a whole 2-3kg farmed Halibut in the first 30 minutes of this competition, you will then be required to replicate this yourself in the next 30 minutes in the style that has been shown by Ruth. The object of the competition is to show your knife skills and to be able to follow instruction. The Halibut is supplied by the sponsor for all competitors. then select STM1 Masterclass by Ruth Hansom If you would like to enter a class then please visit where you will find full entry information. Due to the high level of entries, in some classes there will be a cut off once a class becomes oversubscribed. However, every effort will be made to allocate a suitable alternative. Please note that in many cases there are more than one heat, so all competitors should indicate their preference when completing their entry PLEASE NOTE THAT YOUR PLACE AND HEAT WILL BE CONFIRMED AFTER THE DEADLINE FOR ENTRIES HAS PASSED ON 30th NOVEMBER A Q&A Session with our Master Chefs will take place each day at 1345hrs. STM2 - Masterclass by Leo Kattou 30 minute skills demonstration by the Master Chef to be replicated by students in a. Wednesday 23rd January 1130hrs 1245hrs Our Master Chef Leo Kattou will demonstrate the preparation of a 5 bone Rack of English Pork in the first 30 minutes of this competition, you will then be required to replicate this yourself in the next 30 minutes in the style that has been shown by Leo. The object of the competition is to show your knife skills and to be able to follow instruction. The pork is supplied by the sponsor for all competitors. then select STM2 Masterclass by Leo Kattou 15

16 Skills Theatre CONTINUED BUTCHERY CLASSES KNIFE SKILLS ST1 Prepare a best end of Lamb Heat 1 - Tuesday 22nd January 1415hrs 1445hrs Heat 2 - Wednesday 23rd January 1300hrs 1330hrs Butcher a pair of Best ends of lamb which will be provided by the sponsor on the bone. The skills test will be to remove the lamb racks cleanly from the chime bone using a saw not a cleaver, 1 best end to be French trimmed to a six bone rack, the other to be presented as removed from chime bone. then select ST1 Prepare a best end of Lamb ST2 Butcher a Whole Chicken for Saute Heat 1 - Tuesday 22nd January 1000hrs 1030hrs Heat 2 - Wednesday 23rd January hrs Butcher a fresh chicken for saute which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available cab be found in the competitors area on the website. then select ST2 Butcher a Whole Chicken for Saute FISHMONGERY CLASSES ST3 Lemon Sole Filleting Heat 1 - Tuesday 22nd January 1300hrs 1330hrs Heat 2 - Wednesday 23rd January hrs Prepare 2 each lemon soles to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole, 2 as delice, 2 as paupiette, 2 cut to Goujons then select ST3 Lemon Sole Filleting ST4 Seabass/Trout Preparation Heat 1 - Tuesday 22nd January 1500hrs 1530hrs Heat 2 - Wednesday 23rd January hrs 1 whole gutted seabass will be provided by the sponsor this is to be filleted, trimmed, pin boned and Ciseler. 1 whole gutted trout will be provided by the sponsor this is to be filleted, skinned, trimmed and pin boned. then select ST4 Seabass/Trout Preparation ST5 Knife Skills 20 minute competition Heat 1 - Tuesday 22nd January 0830hrs 0900hrs Heat 2 - Wednesday 23rd January hrs Using pre peeled vegetables where applicable for preparation of the following: > 2 fondant potatoes with flat top and bottom oval ends approx. 80gms each > 2 chateau potatoes 8 sides approx. 80gms each > 4 turned carrots approx. 25 gms each > 50gms Jardiniere of swede, carrot and celeriac combined > 50gms julienne, leek and celery combined. All ingredients to be supplied by the competitor. then select ST5 Knife Skills 16 COLD STARTERS ST6 Avocado Starter Worshipful Company of Cooks Heat 1 - Tuesday 22nd January 1045hrs 1115hrs Heat 2 - Wednesday 23rd January hrs Preparation of 2 different plated starter portions (one portion of each) using avocado as the main part of the dish, description of dish required. Cold dishes only to be prepared. All ingredients to be supplied by the competitor. then select ST6 Avocado Starter Worshipful Company of Cooks

17 Skills Theatre CONTINUED AMUSE BOUCHE PASTRY ST9 Amuse Bouche Worshipful Company of Cooks Heat 1 - Tuesday 22nd January 0915hrs 0945hrs Heat 2 - Wednesday 23rd January hrs Preparation of 2 different amuse bouche for service in a fine dining restaurant, two portions of each. Choice of ingredients is entirely at the discretion of the competitor but judges will look for a balance in flavours, textures, preparation/cooking methods and presentation. Cold dishes only to be prepared and presented. All ingredients to be supplied by the competitor. then select ST9 Amuse Bouche ST13 Flan Decoration Heat 1 - Tuesday 22nd January 1545hrs 1615hrs Filling of a pre-baked fluted flan base, with pastry cream, fresh fruit and then glazed. Marks will be awarded to work completed on site with consideration taken on seasonal produce used. All ingredients to be supplied by the competitor. then select ST13 Flan Decoration Tuesday 22nd January ST5 Knife Skills mins ST9 Amuse Bouche mins ST2 Butcher whole chicken for saute mins ST6 Avocado Starter mins Master Chef skill demonstration Students repeat demonstration mins ST3 Lemon sole filleting mins Master Chef Q&A session mins ST1 Preparation of a best end of Lamb mins ST4 Seabass/trout preparation mins ST13 Flan decoration Day 1 only mins Wednesday 23rd January ST5/ST9 Knife Skills & Amuse Bouche mins ST2 Butcher whole chicken for saute mins ST6 Avocado Starter mins ST3 Lemon sole filleting mins Master Chef skill demonstration Students repeat demonstration mins ST1 Preparation of a best end of Lamb mins Master Chef Q&A session mins ST4 Seabass/trout preparation mins 17

18 Tilda Young Chef of the Year 2019 Are you ready for the challenge? Tilda Young Chef of the Year will be returning for another exciting competition in 2019, in association with the Craft Guild of Chefs, as part of The Foodservice Show s Salon Culinaire. For more details and how to enter, visit

19 Live Theatre Our new contemporary designed Live Theatre will comprise 8 x adjacent work-stations which will incorporate a series of back to back hot live classes each day. There is a wide variety of classes to choose from for chefs of all levels, however, places are limited so please apply early, and your place will be confirmed after the deadline for entries has passed. If you are interested in entering a class then please visit where you will find full entry information. DEADLINE FOR ENTRIES NOVEMBER 30TH 2018 OPEN CLASSES LT1 Perfect Pasta Open Wednesday 23rd January 0800hrs 0830hrs The competitor is required to create a pasta dish for 2 covers using either fresh or dried pasta and can be aimed at either a sweet or savoury dish. Please note it will need to be served in a bowl and as a pasta class the judges will be looking for at least 50% of the dish to be pasta. Competitors may bring their chosen pasta at any stage of preparation but work load and skill element of their chosen dish will be taken in to consideration by the judges. Sponsor Continental Chef Supplies to provide a pasta bowl to enhance your presentation. For details of the china and a picture please visit the competitor zone on the Foodservice Show website or call CCS on , sales@chefs.net then select LT1 Perfect Pasta - Open LT2 The Association of Pastry Chefs Dessert of the Year hour 45 minute competition Tuesday 22nd January 1450hrs 1635hrs Competitors will be allowed 1hr 45 minutes to prepare, cook and present 2 plates of an original dessert suitable for fine dining to the competitor s choice. All entries will be paper judged to determine 8 finalists. Candidates to incorporate at least one raw material from the Barry Callebaut range. Please refer to the APC website ( for more information on prizes, obtaining product samples and the full list of rules (including allowable mise-en-place). All applications must be accompanied by a description & photograph of the dish, and details of sponsors products to be used, or will not be considered. then select LT2 The Association of Pastry Chefs Dessert of the Year 2019 LT3 Vegan Challenge Wednesday 23rd January 0930hrs 1000hrs Competitors will be allowed 30 minutes to produce 2 plated portions of a Vegan dish, hot or cold, starter or main course. Judges will be looking for a balance of flavours and tastes and the level of skills used in the competition. Competitors will need to provide a typed recipe for the judges to review. then select LT3 Vegan Challenge LT4 Open Lamb Tuesday 22nd January 0930hrs 1000hrs Worshipful Company of Cooks The competitor has 30 minutes to create a main course dish for 2 covers taken from a 7/8 bone French trimmed rack of lamb which can be cooked as either a full rack, cutlets or as a loin. Suitable garnish will need to be served with the protein element of the dish. All ingredients to be provided by the competitor. then select LT4 Open Lamb LT5 Breakfast Competition Tuesday 22nd January am Competitors are required to produce 1 portion each of 2 different dishes, suitable to be served for breakfast in an A La Carte restaurant operation. Please design one of these to be classed as a healthy option and the second of your own choice. Judges will be looking for innovative use of ingredients along with the delivery of creative dishes. then select LT5 Breakfast Competition 19

20 Live Theatre CONTINUED LT6 Open Chicken Dish Tuesday 22nd January 1405hrs 1435hrs The object of this competition is to showcase the skills of a chef in creatively designing 2 portions of a chicken main course dish with appropriate garnishes. Any joint or joints of a chicken may be used in producing the dish and as long as preparation skills are shown on site; (if slow cooking or marination is required a finished product can be brought along.) In the service of the dish one of Essential Cuisine s Premier Jus range of products must be used (Veal, Chicken, Red Wine, Lamb or Rich Vegetable Jus.) Competitors to provide all ingredients and each dish must contain a product from Essential Cuisine s Premier Jus range, which will be provided by the sponsor. Chosen products to be listed with your entry. For information and product samples, please contact Essential Cuisine on and state your request for samples is for the Salon Culinaire Competition. then select LT5 Breakfast Competition LT7 Nutella Chef Challenge Tuesday 23rd January 1015hrs 1045hrs Competitors will be allowed 30 minutes to produce 2 portions of a sweet or savoury dish that includes Nutella in the recipe. A level of pre preparation will be accepted if the judges feel that it could not have been completed on site and is critical to the dish. Entries should be accompanied by a menu description and Judges will be looking for creative use of the product. The recipe must be under 500 calories and use no more than 17g of Nutella per portion. Taste and texture of Nutella should be instantly recognisable Nutella should not be mixed with another ingredient. Nutella can be provided for the 8 finalists to practice with if required, and on the day. To request a sample product to practice with please foodserviceenquiries.uk@ferrero.com then select - LT7 Nutella Challenge LT8 Open Fish Wednesday 23rd January am Competitors are required to produce 2 portions of a fish dish suitable to be served as a fish course incorporating one of the Koppert Cress s as a part of the dish not just sprinkled on top. Any species of fish can be used that is on the Sustainable fish list at the date of the competition. Judges will be looking to see some fishmongery skills shown in this competition along with an innovative use of the cress to enhance the flavours of the dish. The selection of cress available can be found on the competitor zone page for this competition. then select LT8 Open Fish JUNIOR CLASSES JLT1 Junior Lamb 20 Wednesday 23rd January 0845hrs-0915hrs Worshipful Company of Cooks The competitor has 30 minutes to create a main course dish for 2 covers taken from a 7/8 bone French trimmed rack of lamb which can be cooked as either a full rack, cutlets or as a loin. Suitable garnish will need to be served with the protein element of the dish. All ingredients to be provided by the competitor. then select JLT1 Junior Lamb JLT2 Oriental Dish Wednesday 23rd January 1015hrs 1045hrs 30 minutes will be allowed to prepare, cook and present 2 main course portions of an Oriental dish of your choice. All ingredients to be supplied by the competitor. Realistic amount of mise-en-place allowed and should be commensurate with the finished dish. Winner of this class will have automatic seeding into the final of the Wing Yip Young Chef of the Year 2019 taking place at University College Birmingham on April 4th Competitors must be between years of age at the time of the final. then select JLT2 Oriental Dish

21 Live Theatre CONTINUED JLT3 Perfect Pasta Junior Tuesday 22nd January 0845hrs 0915hrs The competitor is required to create a pasta dish for 2 covers using either fresh or dried pasta and can be aimed at either a sweet or savoury dish. Please note it will need to be served in a bowl and as a pasta class the judges will be looking for at least 50% of the dish to be pasta. Competitors may bring their chosen pasta at any stage of preparation but work load and skill element of their chosen dish will be taken in to consideration by the judges. Sponsor Continental Chef Supplies to provide a pasta bowl to enhance your presentation. For details of the china and a picture please visit the competitor zone on the Foodservice Show website or call CCS on , sales@chefs.net then select JLT3 Perfect Pasta Junior JLT4 Tilda Young Chef of the Year 2019 Wednesday 23rd January 1145hrs 1215hrs Competitors will be allowed 30 minutes to prepare, cook and present two portions of a main course Tilda rice needs to make up over 50% of the main dish and not as a side. Competitors can choose from any of the following Tilda range: Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild. Rice products will be provided by the sponsor, Tilda, competitors to supply all other ingredients. Competitors must supply (with entry form) a brief description of the chosen dish listing the Tilda products. Additional points will be awarded for creative use of rice and for dishes that draw upon key food trends i.e. vegan, street food etc. then select JLT4 Tilda Young Chef of the Year 2019 RESTRICTED CLASSES RLT1 The DOLMIO & UNCLE BEN S Foodservice Student Catering Challenge 60 minute competition Tuesday 22nd January 1100hrs 1200hrs Aimed exclusively at catering students in either full or part time education. The Challenge this year invites you to design two dishes suitable for a Casual Dining Summer Family Menu. These dishes must use products from the UNCLE BEN S Foodservice sauce and rice range and/or the DOLMIO Foodservice sauce range. The dishes should comprise of one Adult s Dish which must be suitable for the parents of the family; and a Children s Dish which must be suitable for the kids! Both dishes must contain 2 of your 5 a day, be gluten-free and comply with national guidelines on salt. Dishes should be inventive, fun and exciting, and presentation should be taken into consideration when serving the both menu items so please be as creative as you like when developing your entries! Please ensure that both your dishes can be prepared, cooked and served within 1 hour and students will also need to cost each dish. Each dish s ingredients should cost (maximum): Adult s Dish: 4.50 Children s Dish: 4.00 Winners of the Best Adult s Dish and Best Children s Dish categories will each receive 200 of Amazon vouchers. The Winner of the Overall Best Casual Dining Summer Family Menu will receive a behind-the-scenes experience at a top restaurant and 400 of Amazon vouchers! For the full information pack plus an entry form please contact cateringchallenge@rlpltd.co.uk RLT2 Stadium Events and Hospitality Awards Chef Team of the Year 60 minute competition Wednesday 23rd January 1505hrs 1605hrs Chefs teams will have one hour to prepare, cook and present a three-course menu suitable for their Club Chairman to entertain the Head of the FA or RFU to dinner. The main course should include lamb and seasonal ingredients. For further details and an entry form please contact Debbie Rigney. office@stadiumexperience.com or call Category is open to Stadium Experience members only. 21

22 Live Theatre CONTINUED RESTRICTED CLASSES RLT3 Sodexo Chef of the Year Grand Final 90 minute competition Tuesday 22nd January 1220hrs 1350hrs Competitors are allowed ninety minutes to produce two (2) plated portions of a three (3) course meal. Where ingredients are specified to be used, they must be used. Quantities are at the competitors discretion. However each ingredient should be used with consideration for balance of the dish and the overall menu. There is no soup choice. Please note the following: Ingredients and recipes MUST BE IN ENGLISH. Starter: Competitors are required to produce a starter dish as a celebration of Winter Vegetables. Competitors should consider balance of menu with main course to follow Main Course: Using British/Irish Lamb to the competitors choice. Competitors should endeavour to source the lamb locally and garnish suitably. onote: Competitors must use a Knorr product within the dish Dessert: A warm or cold dessert to the competitors choice using Blood Oranges CO-SPONSORS RLT4 Major Series Final 2019 RLT5 Public Sector Culinary Showcase 60 minute competition Wednesday 23rd January 1230hrs 1330hrs 60 minutes will be allowed for the following elements: 1. To prepare, cook and present two portions of a chicken dish with a modern style of presentation, using at least one Major Mari Base and any other Major product. 2. To prepare, cook and present two portions of a soup suitable for serving in the ever growing pop-up restaurant environment, using either a Major Stock Base or Major Pan Asian Broth. Two portions of the chicken dish must be presented, with suitable starch and vegetable accompaniments. Competitors are responsible for supplying all food and small equipment. Competitors are required to have a printed menu and description of their dishes on their work stations, stating which of the Major products have been used. Any pre-marinated meats must be marinated with Major Mari Bases only. Acceptable mise-en-place: peeled vegetables only, pre-marinated meats (Major), brioche and raw/uncooked fresh pastry (puff, filo, short). No pre-prepared sauces or stocks are allowed, only Major Bases are to be used. 60 minute competition Wednesday 23rd January 1345hrs 1445hrs Chefs and cook representing a number of different areas of the public sector will have one hour to produce a main course and a dessert using the same key ingredients, but which will reflect both the budgets and nutritional guidelines they work with each day in their own particular sector. Tuesday 22nd January Wednesday 23rd January LT5 Breakfast Dish JLT3 Perfect Pasta - Junior LT4 Open Lamb LT7 Nutella Chef Challenge RLT1 The DOLMIO & UNCLE BEN S Foodservice Student Catering Challenge Awards RLT3 Sodexo Chef of the Year LT6 Essential Cuisine LT2 Association of Pastry Chefs Dessert of the Year Awards LT1 Perfect Pasta - Open JLT1 Junior Lamb LT3 Vegan Challenge JLT2 Oriental Dish LT8 Open Fish JLT4 Tilda Young Chef of the Year RLT4 Major Series Final Public Sector Culinary Showcase Awards RLT2 Stadium Events and Hospitality Awards Chef Team of the Year

23 The final showdown! We are proud to host the final of the Sodexo Chef of the Year 2019 at The Foodservice Show on 22 January. Come and see our top chefs compete against ainst each other, judged by some of the industry s leading figures. #sodexocoty

24 Awards There will be six sections within Salon Culinaire, and awards to individuals and teams will be allocated as per the below table. In addition, for each Live Theatre and Salon Display class ( Kitchen/Larder; Restaurant Plates; Pastry and Sugarcraft) there will be a Best in Class award, where the winner (or winners) will receive a Commemorative Plate in addition to their medal/medals for the standard achieved. Plus, we will have 4 Chairman of Judges awards, where each Chairman will recognise an individual s achievements within their Salon Culinaire competition category (Live Theatre, Salon Display, Skills Theatre and Sugarcraft) these awards are very special as will acknowledge an individual s bespoke performance, so every competitor could win this. All awards will be presented at 1200hrs, or 1635hrs (Tuesday) or 1445hrs on Wednesday at the stage on Live Theatre. Section Kitchen/Larder Restaurant Plates Pastry Sugarcraft Live Theatre Skills Theatre Participant Individual Entries Individual Entries Individual Entries Individual or Team Entries Individual or Team Entries Individual Entries Award Gold 90% Gold 90% Gold 90% Gold 90% Gold 90% Gold 90% Award Silver 78% Silver 78% Silver 78% Silver 78% Silver 78% Silver 78% Award Bronze 65% Bronze 65% Bronze 65% Bronze 65% Bronze 65% Bronze 65% Award Merit 51% Merit 51% Merit 51% Merit 51% Merit 51% Merit 51% Special Awards Best in Category Best in Category Best in Category Best in Category Special Awards Best Junior Display Entry Special Awards Best Senior Display Entry Chairman of Judges Awards THE ASSOCIATION OF PASTRY CHEFS Established 1993 Run by Pastry Chefs, for Pastry Chefs Our Aim is to promote the highest standards of Pastry and Education. The function of the Association of Pastry Chefs is to encourage young people into the Industry, Promote Produce, Share Ideas and Techniques, Public Awareness and Free Forums. Our members benefit from Dessert of The Year and other competitions Annual Dinner Quarterly magazine Direct access to job opportunities Wear our logo Low subscription fee Online members area New product demonstrations We re contacted by media organisations almost every month looking for new pastry chefs for TV. 24 Association of Pastry Chefs INTERESTED IN JOINING THE UK'S LARGEST PASTRY ASSOCIATION? Visit our website to apply online.