IFEX Schedule of Competitions. International Salon Culinaire MARCH I TITANIC EXHIBITION CENTRE I BELFAST

Transcription

1 IFEX 2018 International Salon Culinaire Schedule of Competitions MARCH I TITANIC EXHIBITION CENTRE I BELFAST

2 IFEX is Northern Ireland s PREMIER showcase of the latest food & drink products, equipment, technology and services for the food, retail and hospitality industries. FREE FREE TO TO ATTEND A TTEND NEW! NEW! Don t Don t m miss iss Me Meat@IFEX at@ifex ab brand rand new new show, show, co-located co-located w with ith IFEX IFEX putting putting meat meat and and b butchery utcher y at the the heart hear t of of the the food, food, and hospitality rretail etail a nd h ospitalit y iindustries. ndustries. F Find ind o out ut m more ore and and register register today today at at iifexexhibition.co.uk fexexhibition.co.uk O ORGANISED RG A N I S ED B BY Y

3 HELLO FROM BELFAST It s great to be back in IFEX territory again and I relish the opportunities, hard work and leadership decisions necessary to make this great Northern Ireland Hospitality and Tourism Skills Showcase happen. We all have a hard act to follow, as last time out IFEX16 was in fact voted the overall winner AEO UK of Best Event Show of the Year. So after our usual IFEX18 strategic appraisal and event stocktake, we can now announce the great decision to build an additional hall of 2500m 2. to strengthen the position of IFEX as the leader in exhibitions and events across Britain and Ireland. As well as Salon Culinaire, this time around, in-conjunction with Butchery Excellence International (Ireland), we are the proud hosts of the greatest skills & retail butchery event on the globe, World Butchers Challenge 2018 in which 14 countries are now coming to IFEX18 Belfast to compete on the global stage for the biggest prize in butchery. We now launch the IFEX18 Salon Culinaire Belfast competition schedule with great excitement. We have finalised the competitions with the help and knowledge of our Salon Culinaire Strategy Group consisting of leading industry professionals & college representatives. IFEX 18 takes its rightful place as one of the top Salon Culinaires on these islands and we all should celebrate the skills within our industry. Over the past number of years it has undoubtedly been a testing time for our industry and education, but with IFEX 18 now being the sounding board for future endeavours, we are confident that our industry is strong and resilient and we relish the prospects for growth and development throughout our sector. Training of young chefs and cooks and other industry professionals are key to our strategic growth and we at IFEX18 have great, global standard competitions to test the mettle of our very best talent. Our Salon Culinaire in Belfast is built on the solid foundation of work laid down by our culinary predecessors and at IFEX18 we are once again delighted to be able to deliver the Cook - Serve Competition in Live Theatre in memory of one of our most talented and skilled culinarians and founder member and past president of NI Association of Chefs and Cooks, Tony Hughes. It is great to see so many of our previous IFEX competitors out in the big bad world and blazing a trail for Northern Ireland, with Michelin Stars, Bibs, Rosettes, Best in Europe and Best in the World etc. etc. We congratulate you all for the work and effort in bringing Northern Ireland to the pinnacle of culinary and service success on a world wide footing. Our college network here in Northern Ireland is strong and the quality of provision is top notch, resulting in highly skilled individuals ready for the modern workplace, we would like to commend all the college lecturers and mentors for their consistent and focused commitment to our sector, particular in light of recent budgetary pressures and we commend them all for their loyalty to IFEX over the years. Thank you. It would be remiss not to mention our sponsors of IFEX18 (without which, there would be no Salon Culinaire), in particular the government department s and industry leading companies & agencies who have supported the event over many years, Department for the Economy (DfE), Department for Agriculture, Environment and Rural Affairs (DAERA), Food Standards Agency Northern Ireland (FSANI) - Stephens Catering Equipment, Flo Gas, Keenan Seafood, Andrew Ingredients and we welcome our new sponsors to be announced shortly. It is also important that it is put on record the hard work and dedication of all the team from Fresh Montgomery, who platform and support the event and work on the important logistics that make IFEX such a fantastic Salon Culinaire. It only remains to state that we are ready for a great event at IFEX18 and we wish all our competitors, teams and mentors the very best and we will see you all in March Yours sincerely Sean Owens MCGC LCGI MIH Salon Culinaire Director IFEX18 WBC Event Co-ordinator World Butchers Challenge Belfast Contents Page ChefSkills Live Theatre 5 ChefSkills Live Theatre Senior Classes 5 ChefSkills Live Theatre Open Classes 7 ChefSkills Live Theatre Student & Junior Classes 8 ChefSkills Live Theatre Timetable of Classes 9 Larder Knife Skills 10 IFEX Street Food International 11 Edible Art 13

4 THANK YOU TO OUR PARTNERS & SPONSORS EXHIBITION OPENING HOURS 10am 6pm Tuesday 20th March 10am 6pm Wednesday 21st March 10am 4pm Thursday 22nd March For further information on the International Salon Culinaire, please contact Nadine Close, 9 Manchester Square, London, W1U 3PL. Telephone: nadine.close@montex.co.uk Or visit the International Salon Culinaire pages on the IFEX website IFEX 2018 is organised by Fresh Montgomery 4

5 ChefSkills - Live Theatre ChefSkills Live Theatre will host an exciting series of back-to-back live hot classes each day in 6 adjacent state-of-the-art workstations. There will be a variety of junior, student, senior and open classes available to enter. We would encourage all chefs, junior & senior, based in education and industry to enter a ChefSkills Live Theatre class. Please visit where you will find an entry form, rules and judging criteria. There is limited availability so we recommend that you apply early. Deadline for entries is 9th February SENIOR CLASSES Sponsored by SCS1: Senior Fish Culinary Freestyle 35 minute competition 35 minutes will be allowed to prepare, cook and present two same plated portions of a fish / shellfish dish of the competitor s choice. The mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Stock must be made and used if required. No shells on plate. All equipment and ingredients must be provided by the competitor. Judging will favour competitors who use sustainable Irish sea/river or lough fish. A brief restaurant style typed menu must be displayed on the workstation. SCS2: Senior Duck Culinary Freestyle 40 minute competition 40 minutes will be allowed to prepare, cook and present two same plated portions of a duck dish of the competitor s choice. A 1.5kg duck must be used and must be supplied by the competitor. The only mise-en-place permitted will be prewashed and peeled vegetables, not cut. Pre-prepared stocks may be used. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu must be displayed on the workstation. Competitors must use leg and breast. SCS3: Senior Lamb Culinary Freestyle 45 minute competition 45 minutes will be allowed to prepare, cook and present two same plated portions of a lamb dish of the competitor s choice, using a suitable cut of the competitor s choice. The only miseen-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stock may be used. Competitors should show as many skills as possible. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu must be displayed on the workstation. Sponsored by SCS4: DAERA Northern Ireland Chef of the Year hours 30 minutes competition This competition is open to chefs worldwide. All entries for Chef of the Year 2018 must submit a C.V. or describe their career path to date in no more than 200 words. This must be submitted to the Salon Director. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges. Competitors will be selected from these menus. Competitors are required to devise a menu for a three course meal consisting of a starter, main course and dessert for 2 covers. In addition, all competitors will produce an Amuse Bouche for the judges within 30 minutes of the start of the competition. All dishes must be served in course order, and all ingredients to be supplied by the competitor, with the exception of 3 ingredients provided by the organiser which all competitors must include in their menu. These ingredients are: Lough Neagh Eel, Comber Potatoes, Armagh Bramley Apples. Chefs may be assisted by a commis chef (who must be 23 years or under on 19th March 2018) for cleaning and organisational purposes and menu compilation only. No cooking will be permitted by the commis chef but they will receive a certificate of participation. No mise-en-place will be permitted. Stocks and glazes are permitted. No other prior preparation will be permitted. Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene. Total Time: 2 hours 30 minutes 30 minutes for menu engineering and preparation 2 hours for all courses to be served All equipment must be supplied by the competitor. This is NOT a mystery box competition. Fridge space and freezer space is available. 5

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7 ChefSkills - Live Theatre OPEN CLASSES OCS1: Modern Trend - World Cuisine 45 minute competition 45 minutes will be allowed to prepare, cook and present a two course genuine ethnic / international meal for two covers with accompaniments. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu in original language with English translation must be displayed on the workstation. OCS2: Restaurant Innovation - Contemporary Dessert 1 hour competition 1 hour will be allowed to prepare, cook and present 2 same plated portions of a sweet dish of the competitor s choice. The dessert may be served hot or cold. No prior preparation will be allowed. OCS3: The Northern Ireland Calorie Wise Award 45 minute competition 45 minutes will be allowed to prepare, cook and present 2 same plated portions of a nutritionally balanced main course not to exceed 600 calories. Consideration must be given to reduction in calorific content when devising this menu and allergens must be listed. Competitors should note that once the menu has been submitted, it may not be changed. OCS4: Vegan Challenge 30 minute competition Competitors will be allowed 30 minutes to prepare cook and present, 2 same plated portions of a Vegan dish, hot or cold, starter or main course predominantly consisting of fresh fruit and/or vegetables. Judges will be looking for a balance of flavours and tastes and the level of skills used in the competition. A brief typed menu description must be displayed on the workstation. Sponsored by OCS5: Northern Ireland Culinary Ability Awards 40 minute competition THIS COMPETITION IS OPEN TO CHEFS AND COOKS WITH A LEARNING DIFFICULTY OR PHYSICAL DISABILITY CURRENTLY WORKING IN THE HOSPITALITY INDUSTRY OR STUDYING WITH A RECOGNISED TRAINING PROVIDER. 40 minutes will be allowed to prepare, cook and present 2 same plated portions of a chosen main course showcasing local ingredients. A brief restaurant style typed menu must be displayed on the workstation. Realistic amounts of mise-en-place will be permitted e.g. pre-washed and peeled vegetables and potatoes, not cut. Pre-prepared stock may be used. Competitors should show as many skills as possible. All equipment and ingredients must be provided by the competitors. Each individual competitor must be accompanied by a qualified mentor who may assist. A printed recipe and description of your dish must be submitted with your application and must include a brief background of yourself, your establishment and mentor details. (Max 150 words). All NI Culinary Ability Award applications must be submitted to Nadine Close at nadine.close@montex.co.uk no later than the 9th February OCS6: Northern Ireland Cook & Serve Championship Tony Hughes Memorial Trophy 2 hours and 30 minutes competition This event is open to all food service establishments, including colleges. Teams must submit a three course menu consisting of starter, main course and sweet (appropriate wine and cheese should also be served) which will best display the skills and versatility of both those in the kitchen and front of house working as a team. All entries will be scrutinised by an independent panel of judges. The teams submitting the most original, imaginative and interesting menus, using as much Northern Irish produce as possible, will be invited to prepare, cook and serve their menus for three covers (2 plated for seated guests and 1 plated for judging). Competitor to provide own diners. Coffee should be served. A team will consist of 3 people: kitchen: 1 x chef + 1 x commis and service: 1 x chef de rang. Competitors will be judged on skills, flavour, taste, butchery techniques, service and kitchen skills, and use of Northern Irish produce. All equipment and ingredients must be provided by the competitors. A brief typed menu description must be displayed on the workstation. Sponsored by OCS7: Great Northern Ireland Bake Off 90 minute competition 1 hour 30 minutes will be allowed to prepare, bake/cook and present a selection of 5 different Artisan Ulster breads, 3 of which must be cooked on a griddle: mini soda, mini pancake, mini potato bread. To complete the 5, competitors must prepare bake/cook 1 x traditional wheaten bread and one special oven bread of the competitor s choice. Competitors must show as many bakery skills as possible. No weighing up whatsoever will be allowed. All equipment and ingredients must be displayed on the workstation. 7

8 ChefSkills - Live Theatre STUDENT & JUNIOR CLASSES Any competitor will be deemed a student if studying for a part time or full time qualification and studying with a recognised college or training provider. (No age limit) Junior classes are open to all students in part time or full time education or junior competitors working in industry. Junior competitors must be aged 23 or under as of the 19th March SJCS1: Classical Junior Chicken 40 minute competition 40 minutes will be allowed to prepare, cook and present two plated portions of a chicken dish of the competitor s choice. A whole (giblet free chicken 1.5kg) must be provided by all competitors. Competitors are encouraged to use white and dark meat in their final dish. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Stock will be allowed no glazes. Competitors should show as many skills as possible. All equipment and ingredients must be provided by competitor. A brief restaurant style typed menu must be displayed on the workstation. Judges are NOT be expected to try any chicken that is not cooked through. Raw chicken is not safe to eat and it could lead to food poisoning. All raw chicken is unsafe to eat, regardless of the conditions that the birds have been kept in. SJCS2: Classical Junior Duck 40 minute competition 40 minutes will be allowed to prepare, cook and present two same plated portions of a duck dish of the competitor s choice using crown of duck (double breast of duck on the bone no legs). The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stocks may be used. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu must be displayed on the workstation. Sponsored by SJCS3: Northern Ireland Young Seafood Chef of the Year 60 minute competition 60 mins will be allowed to prepare, cook and present two same plated portions of a modern restaurant style started using shellfish, plus two plated portions of a main course using sustainable white fish which must be on the bone. The mise-enplace permitted will be pre-washed and peeled vegetables, not cut. Stock must be made and used if required. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu description must be displayed on the workstation and you must use classical menu terminology. SJCS4: Student Culinarian of the Year hour competition Sponsored by THIS COMPETITION IS OPEN TO ALL STUDENTS STUDYING FOR A RECOGNISED COOKERY QUALIFICATION UP TO LEVEL 3 OR EQUIVALENT. Competitors are required to submit a menu for a three course meal for 2 covers and forward to the organisers. Recipes and method for each course must be provided. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges. Competitors will be selected from these menus. Two hours will be allowed to prepare, cook and present a three course meal for 2 covers highlighting the use of Northern Ireland produce. Chefs may be assisted by a commis chef (who must be 23 years or under on 19th March 2018) for cleaning and organisational purposes and menu compilation only. No cooking will be permitted by the commis chef but they will receive a certificate of participation. All competitors must incorporate a minimum of one product from Major International s Mari Base Marinades range into their menu. For samples please contact Clare Robinson; crobinson@majorint.com Stocks and glazes may be used. No prior preparation will be permitted. Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene. Duration: 2 hours Requirements: starter, main course and sweet for 2 covers to be served in course order. It is recommended that the starter be served after 60 minutes. All equipment and ingredients must be supplied by the competitor. A brief restaurant style typed menu must be displayed on the workstation at all times. Competitors are asked to show as many craft skills as possible in front of the judges. If no menu is supplied, the entry will not be considered/judged. SJCS5: NORTHERN IRELAND YOUNG CHEF OF THE YEAR 2018 THIS COMPETITION IS OPEN TO ANY CHEF BASED EITHER IN EDUCATION OR INDUSTRY AND WHO WILL BE 23 OR UNDER ON 19th MARCH Competitors are required to submit a menu for a 3 course meal for 2 covers comprising starter, main course and dessert and forward to the organisers. Recipes and method for each course must be provided. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges. Competitors will be selected from these menus. 2 hours will be allowed to prepare, cook and present a 3 course meal for two covers. Chefs may be assisted by a commis chef (who must be 23 years or under on 19th March 2018) for cleaning and organisational purposes and menu compilation only. No cooking will be permitted by the commis chef but they will receive a certificate of participation. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Stocks and glazes may be used. Competitors will be judged on skills, flavour, taste, butchery techniques, preparation and technical skills, menu balance, presentation and hygiene. All equipment to be supplied by the competitor. Duration: 2 hours Requirements: starter, main course and sweet for 2 covers, to be served in course order. It is recommended that the starter course be served after 45 minutes. 8

9 ChefSkills - Live Theatre Timetable of Classes TUESDAY 20TH MARCH Competition Time Senior Duck Culinary Freestyle 8:10-8:50 Classical Junior Chicken 9:10-9:50 Northern Ireland Young Seafood Chef of the Year 10:10-11:10 Student Culinarian of the Year 11:30-13:30 Senior Lamb Culinary Freestyle 14:00-14:45 Northern Ireland Culinary Ability Awards 15:05-15:45 Classical Junior Duck 16:05-16:45 Awards 17:15 WEDNESDAY 21ST MARCH Competition Time Restaurant Innovation - Contemporary Dessert 9:00-10:00 DAERA Northern Ireland Chef of the Year 10:20-12:50 Northern Ireland Cook & Serve Championship 13:20-15:50 Senior Fish Culinary Freestyle 16:20-16:55 Awards 17:15 THURSDAY 22ND MARCH Competition Time Modern Trend - World Cuisine 8:00-8:45 Great Northern Ireland Bake Off 9:05-10:35 Vegan Challenge 10:55-11:25 The Northern Ireland Calorie Wise Awards sponsored by Food Standards Agency Northern Ireland 11:45-12:30 Northern Ireland Young Chef of the Year 12:50-14:50 Awards 15:30 Knife Skills will be taking place on Thursday 22nd March at 10:30am in the Meat@IFEX hall. 9

10 Larder Knife Skills OPEN CLASS LKS: Larder Knife Skills Total time allowed: 45 minute competition Competitors will prepare and present the following in 3 distinct areas. Vegetable cuts Fish filleting Chicken cut for saute Vegetable cuts: 100g Macedoine diced carrot 100g Fine julienne of leek 100g Brunoise of carrot 100g Baton carrots See below for recommended vegetable cutting dimensions. Fish filleting: Competitors will also be asked to prepare and present four fish fillets from a 1kg lemon sole. (Fish to be supplied by the competitor). Competitors will be asked to prepare and present from a 1.5kg: chicken cut for classical saute Chicken cut for saute: (Chicken to be supplied by the competitor). Each cut must be identified as such. Judges will be looking for cutting accuracy and basic knife skills, safety, waste and hygiene will be taken into consideration. Peeled and washed vegetables may be used but the vegetables must not be pre-cut in any way. Use of the correct colour coded boards for all knife skill preparation is as follows: Green board for vegetable preparation, blue board for fish preparation and red board for chicken preparation. Description and recommended dimensions of vegetable cuts to be used are as follows: Thin strips / fine julienne: dimensions: 2mm x 2mm x 6cm (1/16in x 1/16in x 2in) Batons / jardinere: dimensions: 6mm x 6mm x 6cm (1/4 in x 1/4 in x 2 in) Fine dice: Brunoise dimensions: 2mm x 2mm x 2mm (1/16 in x 1/16 in X 1/16 in) Dice: Macedoine dimensions: 6mm x 6mm x 6mm (1/4 in x 1/4 in x 1/4 in) Knife Skills will be taking place on Thursday 22nd March at 10:30am in the Meat@IFEX hall. 10

11 IFEX Street Food International RS1 RESTRICTED CLASS - INVITE ONLY IFEX Street Food International NEW COMPETITION. To be held each day for Lunchtime Service. Each team will devise and plan an International Street Food Concept that recognises the full business potential of the students in each team as well as innovative & creative street food preparation and cookery skills. To prepare, cook and serve pre-ticketed diners from a state of the art street food kitchen environment, built and designed to produce high quality international street food to be served al fresco in lunch portions in a street venue, over a two-hour service period, delivering exceptional, consistent food. This competition is invite only and is supported by Department for the Economy (DfE). 11

12 Ireland s largest and longest established catering and food service equipment company OUR BRANDS OUR OFFERING advice & consultation design & drawing product fulfilment project management service Customer Delighted to be the IFEX18 & World Butchers Challenge Platinum Support Sponsor Broughshane Donegal Maynooth Edinburgh Belfast Glasgow Tel:

13 Edible Art Edible Art will incorporate a stunning array of static exhibits in a variety of different mediums that will showcase the skills and talents of the industry. The inspirational exhibits will create an area that truly can be described as an edible art gallery. If you would like to submit an entry for Edible Art please visit where you will find an entry form, rules, judging criteria and prices. Deadline for entries is 9th February EA1: Novelty Cake An imaginative creation in shape and design, but predominantly a cake in appearance within an area of 18 x 18 (46cm x 46cm). The decorations must be edible. Dummies will be permitted. EA2: Floral Sugar Craft A wired sugar floral spray, bouquet or corsage. Flowers should be presented on a suitable background which may be a stand, plaque or board. Artificial decorations will be permitted. Exhibit must fit within a 14 x 14 (36cm x 36cm) square. EA3: Decorative Exhibit A decorative exhibit of the competitor s choice using any of the following mediums: pastillage, marzipan, chocolate or cooked sugar. EA4: Decorated Celebration Cake Sugar Paste or Rolled Fondant A celebration cake of any shape, coated with sugar paste or rolled fondant within a maximum area of display 15 x 15 (38cm x 38cm). Dummies will be permitted. Decorative work of the competitor s choice. EA5: Decorated Celebration Cake Royal Icing A celebration cake of any shape, coated and decorated in royal icing within a maximum area of display 15 x 15 (38cm x 38cm). Dummies will be permitted. Decorative work of the competitor s choice. EA6: Bridal Bouquet A bridal bouquet of handmade sugar flowers. The bouquet to be of contemporary design using both flowers and foliage. Artificial decorations may be used but should enhance rather than dominate the design. Bouquet to fit within a total display area of 13 x 13 (32cm x 32cm) square. There is no restriction on height. EA7: Wedding Cake 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 were an edible cake. Stands and Pillars permitted. Maximum display area 60cm x 60cm. EA8: Open Food Sculpture A decorative exhibit to competitor s choice using a medium of their choice. Minimum size 40cm x 40cm. Small amount of royal icing or pastillage may be used to enhance appropriate exhibits. No visible external supports or non-edible decoration permitted. 13

14 Edible Art EA9: Afternoon Tea (Tasted) Competitors are asked to prepare and present a display for an interpretation of Afternoon Tea. The display must consist of: 3 types of mini sandwiches suitable for Afternoon Tea. 1 fruit scone and 1 savoury scone suitable for Afternoon Tea. 3 types of any mini cake, pastries / tartlet or fondant fancies. Judges will be looking for balance and the use of different techniques, use of ingredients and final presentation. All equipment and ingredients must be provided by the competitor. A finishing area will be provided and all work must be that of the competitor only. A brief restaurant style typed menu must be displayed. EA10: Open Restaurant Cold Plated Sweet (Not tasted) Competitors are asked to prepare and present 2 different plated sweets of the competitor s choice. 1 x chocolate based and 1 x fruit based sweets must be submitted. All equipment and ingredients must be provided by the competitor. A finishing area will be provided. A brief restaurant style typed menu must be displayed. EA11: Finger Food / Small Bites (Tasted) Competitors are asked to prepare and present 6 pieces of 4 types of finger food of the competitor s choice - 24 pieces in total to be presented. Maximum size 2 bites. These may be intended hot served cold (a suitable glaze or gel should be used) and can be savoury or sweet. All equipment and ingredients must be provided by the competitor. A finishing area will be provided. A brief restaurant style typed menu must be displayed. EA12: Restaurant Main Plate To present three different individual main course plates to competitor s choice. Competitors should consider balance, composition and appropriate cuts and cooking methods when presenting each dish. Plates to be intended hot served cold and a suitable gel should be used to enhance the presentation. All equipment and ingredients must be provided by the competitor. A finishing area will be provided. 14

15 To see more information regarding classes and to enter the competitions, please visit WITH THANKS TO OUR SPONSORS 15