HOTELYMPIA INTERNATIONAL SALON CULINAIRE

Transcription

1 @SalonCulinaire HOTELYMPIA INTERNATIONAL SALON CULINAIRE SCHEDULE OF COMPETITIONS

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3 HOTELYMPIA Welcome to the Hotelympia International Salon Culinaire, taking place at ExCeL, London 5-8 March I am delighted to introduce this year s competition line-up which will have over 100 competitions offering a wide variety of different challenges for chefs of varying levels of skills and experience, so I m sure you will find a class that will appeal to you. In order to maintain your competitive edge in an increasingly challenging market it is important to continually expand your skills, keep up to date with new techniques and trends, plus strive to achieve the highest standards in your cooking. Participating in a competition amongst your peers and being judged by the best in the industry will help you to do this. International Salon Culinaire will comprise four categories Live Theatre with a fast moving series of hot live cooking classes; La Parade des Chefs in which each day two teams will prepare a three course lunch for 100 covers; an inspiring range of Salon Display classes and the Skills Theatre aimed at chefs and Front of House staff at early stages in their career. I am also delighted to confirm that four colleges will be invited to take part in our College Canapé Competition which will be held in La Parade des Chefs on the evenings of Monday 5th March and Wednesday 7th March, and they will be tasked with preparing and serving a selection of street food dishes with matching cocktails to 60 VIP guests a fantastic opportunity for both kitchen and service students to showcase their skills at a real life event. In order to maximise your competing experience please do check out the Competitor Zone on the Hotelympia website there is a huge amount of information that you will need and help which will guide you towards achieving success. Good luck to all competitors, I hope that participating in International Salon Culinaire is both rewarding and enjoyable, plus gives you an experience and challenge that will help you to progress well in your career. On behalf of all of the Fresh Montgomery and International Salon Culinaire teams, I would like to thank all of our sponsors and colleagues for their continued support. I look forward to seeing you at Hotelympia next March. Steve Munkley Chef Director CONTENTS Thank You to Our Sponsors The On-site Culinaire Team SALON DISPLAY Salon Display Senior Classes Senior Display Timetable Salon Display Junior Classes Junior Display Timetable SUGARCRAFT Sugarcraft Senior Classes Sugarcraft Junior Classes Sugarcraft Timetable THE SKILLS THEATRE Skills Theatre Timetable LIVE THEATRE Live Theatre Timetable LA PARADE DES CHEFS AWARDS p3 p5 p6 p6 p8 p8 p12 p12 p12 p15 p16 p17 p19 p19 p24 p24 p25 1

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5 THANK YOU TO OUR SPONSORS SALON DISPLAY Headline Sponsors Compass Group UK LA PARADE DES CHEFS The Bonnet Kitchen supplied by Hobart Cooking Solutions, supported by Foster Refrigerator Warewashing from Hobart The Blue Seal Kitchen supplied by Blue Seal Restaurant Design by ABDA Creative Design & Build College Canape Competition sponsored by Worshipful Company of Cooks Tableware supplied by RAK SKILLS THEATRE Headline Sponsors Le Cordon Bleu London Equipment supplied by PKL LIVE THEATRE Cooking Equipment supplied by Lincat Judges Chef Jackets supplied by Continental Chef Supplies Commemorative Plates supplied by RAK Exhibition and International Salon Culinaire Opening Hours 1000hrs 1730hrs Monday 5th March, Tuesday 6th March and Wednesday 7th March 1000hrs 1630hrs Thursday 8th March. Worshipful Company of Cooks For further information on International Salon Culinaire please contact Cora Strachan, 9 Manchester Square, London W1U 3PL. Telephone: Cora.strachan@freshmontgomery.co.uk Or visit the International Salon Culinaire pages in the Hotelympia website /salonculinaire Hotelympia is organised by Fresh Montgomery. 3

6 P Spon roud so Salon rs Of The Culin aire The Craft of Culinary Excellence À Passionate about your profession? À Want to keep updated with what s going on? À Like to network at industry and social events? Interested in culinary competitions, training À and masterclasses? À Looking for great deals from suppliers? Simply call , visit or on Twitter

7 THE ON-SITE SALON CULINAIRE TEAM The Team will be on hand throughout Hotelympia 2018 to welcome, assist, advise and support competitors throughout their competing experience, whilst ensuring that all the classes run smoothly and on time. Thank you to all of our team, your help and support is very much appreciated. SKILLS THEATRE CHEF DIRECTOR PROJECT DIRECTOR LA PARADE DES CHEFS Chairman of Judges Steve Scuffell Steve Munkley Cora Strachan Chairman of Judges David Mulcahy Vice Chairman of Judges Jose Souto LIVE THEATRE SALON DISPLAY Lead Judge Terry Woolcock Chairman of Judges Steve Scuffell Vice Chairman of Judges Geoff Acott Chairman of Judges Larder / Pastry Mark Hill Vice Chairman of Judges Larder / Pastry Alan Shipman SUGARCRAFT Lead Judge Neil Rippington Theatre Manager/Compere Kevin Byrne Lead Judge Harry Lomas Chairman of Judges, Lesley Herbert Vice Chairman of Judges Jane Hatton Theatre Manager/ Back of House Dom Owens REGISTRATION AND ADMINISTRATION Lead Judge Graham Crump Theatre Manager / Back of House Steve Love Manager Pauline Tucker Assistant Maria Drury Awards Administrator Mark Codgebrook 5

8 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. If you are interested in submitting an entry please visit where you will find full entry information. Deadline for entries is 24th November The date of display plus delivery and collection times* are stated under each competition name, plus a full timetable for Senior Classes is on page 8. A timetable for Junior and Student Classes can be viewed on page 12. Please note that the Sugarcraft classes are listed separately and a timetable can be viewed on page 16. *If you are going to struggle with bringing in your entry at the allotted time, we will have a limited number of spaces each day for entries into all classes (except the Cold Buffet) and will be happy to accept your exhibit, but please note this does need to be arranged prior to the show, so that we can ensure we can organise the display area and have judges in place. Please contact Cora Strachan cora.strachan@freshmontgomery.co.uk SENIOR DISPLAY CLASSES KITCHEN / LARDER SECTION K1 Works in Fat Sunday 4th March 1500hrs hrs or Monday 5th March 0730hrs hrs to Thursday 8th March 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. select K1 Works in Fat. K2 Restaurant Platter for Two Monday 5th March 0730hrs hrs to 1700hrs One restaurant platter of meat, poultry, fish or shellfish for two people (prepared hot and served cold). Dish to competitor s choice and platter should be practical for hot food service. A further plated portion should be served to show portion size and balance of the dish. A suitable glaze should be used to enhance the presentation. select K2 Restaurant Platter for Two. K3 Show or Presentation Platter Tuesday 6th March 0730hrs hrs to 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. select K3 Show or Presentation Platter. RESTAURANT PLATES SECTION R1 Starter Plates Thursday 8th March 0730hrs hrs to 1530hrs 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. select R1 Starter Plates. R2 Restaurant Fish Course Tuesday 6th March 0730hrs hrs to 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. select R2 Restaurant Fish Course. R3 Main Course Plates Wednesday 7th March 0730hrs hrs to 1700hrs 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 hot served cold and a suitable gel should be used to enhance the presentation. select R3 Main Course Plates. R4 Innovative 4 Course Vegetarian Tasting Menu Wednesday 7th March 0730hrs hrs to 1700hrs To present four individual vegetarian courses as part of a running vegetarian menu. Competitors should look to balance each course in term in size and composition to deliver an innovative and exciting vegetarian offer. Competitors should be mindful not to replicate ingredients and styles of cooking. A suitable gel should be used to enhance the presentation. select R4 Innovative 4 Course Vegetarian Tasting Menu.

9 SENIOR DISPLAY CLASSES CONTINUED R5 Innovative Dessert Plates Thursday 8th March 0730hrs hrs to 1530hrs 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 a dessert. select R5 Innovative Dessert Plates. TEAM SECTION T1 Contract Caterers Challenge Monday 5th March 0730hrs hrs to 1700hrs 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 for 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 portions to be individually plated (not necessarily heathy eating) for a directors dining service meeting a criteria of enhanced creativity based around a business dining experience. The main ingredient for both services should be from poultry and both styles of service to competitor s choice. A modest uplift in garnish etc. is allowed for the directors dining plates as the selling cost will be greater. Food intended hot served cold and a suitable setting gel is needed to enhance the presentation. select T1 Contract Caterers Challenge. T2 Cold Buffet Table Teams will be advised of their day of display plus delivery/collection facilities. Team of 6 chefs to compete in a cold buffet platter challenge in each of the following categories: A platter of 8 different tasting finger food dishes, 6 of each, four cold intended cold, 4 cold intended hot (48 in total). 4 different starters, the dishes should show variation and balance of your chosen ingredients. 2 prepared cold and 2 prepared hot, presented cold. 4 different main courses, using on trend cooking techniques, display methods or ingredients to create 4 individual main course dishes, cooked hot and presented cold. 4 different desserts, choose your ingredients, portion size and flavour balance with care and present 4 show stopping desserts. Prepared as you wish and displayed cold. A 3 course vegetarian meal, teams are advised to push the boundaries in delivering a nutritious, inspiring vegetarian menu fit for a modern customer dining environment. A show platter using meat, poultry, game or fish for a minimum of 6 portions, a further portion should be served plated to show portion size and balance. This dish is prepared cold, served cold; a suitable glaze should be used to enhance the presentation. A mixed petits fours and chocolate selection show piece for 6 persons, a real wow factor to complete a gastronomic experience. Individual bite size petits fours and chocolates for 6 people of at least 4 different varieties, 24 in total, each piece to weigh 6-14g, presented around a central edible show piece with a height of at least 60cm. Show piece can be made of any edible material; the use of non-edible supports may be used, but should not dominate the exhibit. A separate plate containing a sample of each petit four variety to be presented for judging. Note for team buffet event, all works can be enhanced with a suitable setting gel. Descriptions of all dishes to be displayed, marks to be awarded in all sections of this class, and the results will be combined to achieve an overall result for the team. A purpose-built finished buffet table needing no enhancement or dressing will be provided for all teams, an image of this can be viewed in the competitor zone. select T2 Cold Buffet Table. T3 Event Catering Wednesday 7th March 0730hrs hrs to 1700hrs A team of three chefs working together to deliver food for a lunch time (stand up) catering event. The event should consist of: 2 different finger food or snack items for four people (1 hot /1 cold). 4 individual different varieties of bowl food (3 hot/1 cold variety) 2 bowls of each. 4 individual different dessert varieties (2 cold/1 hand held cone or similar/ 1 hot/warm) 2 bowls of each. Marks will be awarded for innovation, balance and overall appeal, a modest selection of serving dishes and props will be permitted. All dishes to be served cold. A suitable gel may be used to enhance presentation. select T3 Event Catering. RESTRICTED CLASSES SR1 School Caterers / Social Services Thursday 8th March 0730hrs hrs to 1530hrs Class only open to staff employed in school catering/social services. The challenge is to present two portions of a starter and two portions of dessert (one course to contain English apples) based on healthy nutrition. Displayed with a description and menu card, please note the dishes will be tasted by the judges. select SR1 School Caterers / Social Services. PASTRY SECTION P1 Tea Pastries Tuesday 6th March 0730hrs hrs to 1700hrs A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties, 4 pieces of each variety. Contrast in variety and methods is important and care should be taken over size. Repetition of flavours and decorative mediums should be avoided. One tea pastry will be tasted at random. The use of an afternoon tea stand is permitted. Full information on then select P1 Tea Pastries. P2 Petits Fours Wednesday 7th March 0730hrs hrs to 1700hrs A display of mixed petits 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. select P2 Petits Fours. 7

10 SENIOR DISPLAY CLASSES TIMETABLE Class Description Period of Display Tasted Deliver Exhibits Collect Exhibits KITCHEN/LARDER SECTION K1 Works in Fat 4 Days No Sunday 4th March to 1500hrs hrs or Monday 5th March 0730hrs hrs Thursday 8th March 1530hrs K2 Restaurant Platter for Two 1 Day No Monday 5th March 0730hrs hrs Monday 5th March 1700hrs K3 Show or Presentation Platter 1 Day No Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs RESTAURANT PLATES R1 Starter Plates 1 Day No Thursday 8th March 0730hrs hrs Thursday 8th March 1530hrs R2 Restaurant Fish Course 1 Day No Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs R3 Main Course Plates 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs R4 Innovative 4 Course Vegetarian Tasting Menu 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs R5 Innovative Dessert Plates 1 Day No Thursday 8th March 0730hrs hrs Thursday 8th March 1530hrs TEAM SECTION T1 Contract Caterers Challenge 1 Day No Monday 5th March 0730hrs hrs Monday 5th March 1700hrs T2 Cold Buffet Table 1 Day No Teams to be advised of day of display and timings T3 Event Catering 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs RESTRICTED CLASS SR1 School Caterers/Social Services 1 Day Yes Thursday 8th March 0730hrs hrs Thursday 8th March 1530hrs PASTRY SECTION P1 Tea Pastries 1 Day Yes Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs P2 Petits Fours 1 Day Yes Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs JUNIOR DISPLAY CLASSES KITCHEN / LARDER SECTION Worshipful Company of Cooks JK1 Works in Fat Sunday 4th March 1500hrs hrs or Monday 5th March 0730hrs hrs to Thursday 8th March 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. select JK1 Works in Fat. JK2 Vegetarian or Vegan Platter Worshipful Company of Cooks Thursday 8th March 0730hrs hrs to 1530hrs To present two portions of a main course on a suitable large plate or platter for two persons (hot served cold). Competitors to note that the main course needs to be silver served by a waiter at the table. A further portion to be plated to show overall balance and portion size, a suitable glaze should be used to enhance the presentation. select JK2 Vegetarian or Vegan Platter. JK3 Innovative Plated Terrines Worshipful Company of Cooks Wednesday 7th March 0730hrs hrs to 1700hrs To present 3 different individually plated terrines as a starter course within a three course menu. These must comprise of 1 meat / 1 fish/ 1 vegetarian to competitor s choice and be accompanied by the appropriate garnishes/salad/sauces etc. to complete a starter course. Please note traditionally a terrine would be served from the vessel it was made in. However we are looking for only one slice to be presented on each plate. These can be made by either cooking or cold compressing. A suitable gel should be used to enhance the presentation. select JK3 Innovative Plated Terrines. RESTAURANT PLATES SECTION JR1 Starter Plates Tuesday 6th March 0730hrs hrs to 1700hrs Three different individual plated starters, prepared to competitor s 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. select JR1 Starter Plates. JR2 Restaurant Fish Course Monday 5th March 0730hrs hrs to 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. select JR2 Restaurant Fish Course. JR3 Main Course Plates Thursday 8th March 0730hrs hrs to 1530hrs To present three different individual main course plates to competitor s choice. Competitors should consider balance, composition and appropriate cuts, plus cooking methods when presenting each dish. Plates to be hot served cold. A suitable glaze should be used to enhance the presentation. select JR3 Main Course Plates. 8

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12 JUNIOR DISPLAY CLASSES CONTINUED JR4 Innovative Dessert Plates Wednesday 7th March 0730hrs hrs to 1700hrs To present four 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. select JR4 Innovative Dessert Plates. PASTRY SECTION JP1 Tea Pastries Monday 5th March 0730hrs hrs to 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). select JP1 Tea Pastries. JP2 Petits Fours Tuesday 6th March 0730hrs hrs to 1700hrs A display of petits fours, 6 x 6 varieties, 36 pieces in total. Attention should be given to contrast in variety and mixtures of ingredient s including chocolate. A further one piece of each variety should be presented plated for tasting by the judges. select JP2 Petits Fours. STUDENT RESTRICTED CLASSES OPEN TO FULL/PART TIME COLLEGE STUDENTS ONLY S1 Bread Rolls and Loaf Monday 5th March 0730hrs hrs to 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. select S1 Bread Rolls and Loaf. S2 Canapé Challenge Wednesday 7th March 0730hrs hrs to 1700hrs Competitors to display 6 varieties of canapés, 4 of each (24 in total) for a cocktail reception. Canapés 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. select S2 Canapé Challenge. S3 Terrine Display Tuesday 6th March 0730hrs hrs to 1700hrs To display one whole terrine to competitor s 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. The whole terrine displayed must be enough for a further 4 portions (uncut) 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. select S3 Terrine Display. S4 Amuse Bouche, Snacks Thursday 8th March 0730hrs hrs to 1530hrs Compose and create 3 individual amuse bouche, snacks or pre starter dishes. These should consist of one meat/fish/vegetable offer. These can be either hot or cold to competitor s choice and be intended as a small offering to start a meal, or part of a selection of small appetisers. A suitable glaze may be used to enhance the presentation. select S4 Amuse Bouche, Snacks. S5 4 Course Fine Dining Meal Monday 5th March 0730hrs hrs to 1700hrs The challenge is for a team of two chefs to compose and create a 4 course fine dining meal fit for a fine dining experience. Menu to consist of 4 courses and the fourth course can be either a pre-starter/snack or a pre dessert, or palette cleanser to competitor s choice. Dishes to be prepared hot served cold. A menu is to be provided for judging. Judges will be looking for balance and composition a suitable glaze can be used to enhance the presentation. select S5 4 Course Fine Dining Meal. S6 Dessert Challenge Tuesday 6th March 0730hrs hrs to 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. select S6 Dessert Challenge. 10

13 In Partnership with British Culinary Federation National member of the World Association of Chefs Societies Chef of theyear 2018 CALL FOR ENTRIES The British Culinary Federation and sponsors invite entries for the BCF Chef of the Year 2018 Are you up for the challenge? As well as receiving a cash Prize of 2,500 the winner will also have the opportunity to join the squad of England s National Culinary Team who will be representing the country at the Culinary World Cup in Luxembourg in November KEY DATES Closing date for entries: Monday 19th February 2018 Please get your entry in as early as possible. Semi final cook-off: Monday 26th March University College Birmingham. Butchery Masterclass: Monday 9th April Aubrey Allen Coventry. Final cook-off and Awards Dinner: Monday 23rd April University College Birmingham. Judges to include: Ashley Palmer-Watts, Dinner at Heston Blumenthal; Sat Bains, Restaurant Sat Bains; Pierre Koffmann; Brian Turner CBE; Roger Narbett MCA. In Partnership with I have been involved with this competition since 2012, BCF Chef of the Year 2016 attracted a very strong line up of chefs. Standards set were exceptional and showcased the excellent talent within our industry. I am delighted to be involved once again and look forward to what I am sure will be another challenging and very rewarding experience for the finalists ASHLEY PALMER-WATTS >> ENTER NOW << For further details, please contact Peter Griffiths MBE, President, British Culinary Federation. Competition Organiser. peter@salonculinaire.co.uk or download entry form from BCF website.

14 JUNIOR DISPLAY CLASSES TIMETABLE Class Description Period of Display Tasted Deliver Exhibits Collect Exhibits KITCHEN/LARDER SECTION JK1 Works in Fat 4 Days No Sunday 4th March to 1500hrs hrs or Monday 5th March 0730hrs hrs Thursday 8th March 1530hrs JK2 Vegetarian or Vegan Platter 1 Day No Thursday 8th March 0730hrs hrs Thursday 8th March 1530hrs JK3 Innovative Plated Terrines 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs RESTAURANT PLATES JR1 Starter Plates 1 Day No Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs JR2 Restaurant Fish Course 1 Day No Monday 5th March 0730hrs hrs Monday 5th March 1700hrs JR3 Main Course Plates 1 Day No Thursday 8th March 0730hrs hrs Thursday 8th March 1530hrs JR4 Innovative Dessert Plates 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs PASTRY SECTION JP1 Tea Pastries 1 Day Yes Monday 5th March 0730hrs hrs Monday 5th March 1700hrs JP2 Petits Fours 1 Day Yes Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hr STUDENT RESTRICTED CLASSES S1 Bread Rolls and Loaf 1 Day Yes Monday 5th March 0730hrs hrs Monday 5th March 1700hrs S2 Canape Challenge 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs S3 Terrine Display 1 Day No Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs S4 Amuse Bouche, Snacks 1 Day No Thursday 8th March 0730hrs hrs Thursday 8th March 1530hrs S5 4 Course Fine Dining Meal 1 Day No Monday 5th March 0730hrs hrs Monday 5th March 1700hrs S6 Dessert Challenge 1 Day No Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs SUGARCRAFT CLASSES The sugarcraft section will have a range of different competitions involving the use of different mediums, in a wide variety of styles and themes. Classes include show pieces, floral arrangements, wedding cakes, novelty cakes, a team collaboration and much more. To help competitors we are offering flexibility with delivery times, you can deliver your exhibit on Sunday 4th March between 1500hrs and 1700hrs, or on Monday 5th March 0730hrs 0845hrs. You will collect your exhibit on Thursday 8th March at 1530hrs. And we are introducing some daily competitions, where you deliver your entry between 0730hrs and 0845hrs on the day specified, and then collect your exhibit the same day at 1700hrs. Plus we will be crowning one sugarcraft competitor Professional Cake Decorator of the Year 2018 please see below for details. If you are interested in submitting an entry please visit where you will find full entry information. Deadline for entries is 24th 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 Professional Cake Decorator of the Year 2018 We are pleased to introduce an award that will recognise the most successful competitor in the sugarcraft classes at Hotelympia 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 sugarcraft competitor with the highest number of points will be crowned Professional Cake Decorator of the Year. The winner will be announced at the final awards ceremony at 1430hrs on Thursday 8th March and will receive a KitchenAid mixer and a place on a course at their Academy donated by Renshaw s, as well as a commemorative trophy. SENIOR SUGARCRAFT CLASSES SC1 Table Centre Piece Sunday 4th March 1500hrs hrs or Monday 5th March 0730hrs hrs to Thursday 8th March 1530hrs A decorative exhibit to competitor s choice using any of the following: chocolate, cooked sugar or salt dough. Minimum size 40cm x 40cm. Small amount of royal icing or pastillage may be used to enhance exhibit. No visible external supports or non-edible decoration permitted. select SC1 Table Centre Piece.

15 PROUD DESIGN P PARTNER ARTNER OF LA P PARADE ARAD DE DES CHEFS, FS A H LY T HO TEL AT HOTELYMPIA 2018 IInterior nterior D Design esign Commercial Commercial Kitchens B Build uild & IInterior nterior F Fit-out it-out

16 SENIOR SUGARCRAFT CLASSES CONTINUED 14 SC2 Sugarcraft Showpiece A decorative exhibit to competitor s choice using any of the following edible mediums: cake, sugar paste, pastillage, marzipan, royal icing etc. Minimum size of exhibit 40 cm x 40 cm. Small amounts of chocolate or cooked sugar may be used to enhance exhibit. No visible external supports or non-edible decoration permitted. select SC2 Sugarcraft Showpiece. SC3 A Small Decorative Exhibit hrs to Thursday 8th March 1530hrs A small 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. Maximum display area 40cm x 40cm. select SC3 A Small Decorative Exhibit. SC4 Miniature Exhibit A miniature decorative exhibit of your choice. The exhibit may be made from any edible medium. Internal supports permitted no visible external supports or artificial decoration. Maximum display area including base 152mm cube. select SC4 Miniature Exhibit. SC5 Decorated Celebration Cake A celebration cake any shape, coated with sugar paste or royal icing. 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. select SC5 Decorated Celebration Cake. SC6 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 was an edible cake. Stands and pillars permitted. Maximum display area 60cm x 60cm. select SC6 Wedding Cake. SC7 Novelty or Themed Cake (not carved) A regular shaped cake, decorated to a novelty theme. The cake can be coated and decorated using any suitable edible medium. Dummy cakes are permitted. Exhibit must be displayed as if it was an edible cake. Include a short written description indicating the theme/story. Decorative work to competitor s choice/theme. Maximum display area 40cm x 40cm. select SC7 Novelty or Themed Cake (not carved). SC8 Sculpted Novelty Cake 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. select SC8 Sculpted Novelty Cake. SC9 Decorated Easter Egg Display a decorated egg shaped exhibit. The egg maybe made from any edible material. Decoration/theme to competitor s choice. Artificial decoration, supports or display stands permitted. Maximum display area 40cm x 40cm. select SC9 Decorated Easter Egg. SC10 Decorated Cup Cakes 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 40cm x 40cm. select SC10 Decorated Cup Cakes. SC11 Plant or Arrangement A sugar floral arrangement, plant or planted display, 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. select SC11 Plant or Arrangement. SC12 Floral Bouquet A bridal bouquet or posy of sugar flowers, suitable for a bride/ bridesmaid to hold. Exhibit to include sugar flowers and foliage. Wires stamens and artificial decoration or stands may be used to present exhibit. Maximum display area 40cm. select SC12 Floral Bouquet. SC13 Floral Sugarcraft on a Hat A hat decorated with a sugar floral spray, corsage or garland. Wires and artificial decoration permitted. Hat must be made from any edible medium. Display stands /heads permitted. Maximum display area 40cm x 40cm. select SC13 Floral Sugarcraft on a Hat.

17 SENIOR SUGARCRAFT CLASSES CONTINUED SCD1 A Cake for a Special Occasion Monday 5th March 0730hrs 0845hrs to 1700hrs A celebration cake any shape, coated with sugar paste or royal icing. 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. select SCD1 A Cake for a Special Occasion. SCD2 Novelty Cake Tuesday 6th March 0730hrs 0845hrs to 1700hrs A novelty cake, shape/theme of competitor s choice. The cake can be coated and decorated using any suitable edible medium. The cake will be cut and marks awarded on portioning and serving of the cake. Avoid over decoration of the board. Maximum display area 40cm x 40cm. select SCD2 Novelty Cake. SCD3 Floral Sugarcraft Wednesday 7th March 0730hrs 0845hrs to 1700hrs A bridal bouquet, plant, or arrangement of sugar flowers. Exhibit to include sugar flowers and foliage. Wires stamens and artificial decoration or stands may be used to present exhibit. Maximum display area 40cm x 40 cm. select SCD3 Floral Sugarcraft. SCD4 A Small Decorative Exhibit Thursday 8th March 0730hrs 0845hrs to 1530hrs A small 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. Maximum display area 40cm x 40cm. select SCD4 A Small Decorative Exhibit. JUNIOR SUGARCRAFT CLASSES JSC1 Table Centre Piece A decorative exhibit to competitor s choice using any of the following mediums: pastillage, chocolate, marzipan, cooked sugar, salt paste. Minimum size 40cm x 40cm. Small amount of royal icing permitted may be used to enhance exhibit. select JSC1 Table Centre Piece. JSC2 Special Occasion Cake A celebration cake 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. select JSC2 Special Occasion Cake. JSC3 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 was an edible cake. Maximum display area 60cm x 60cm. select JSC3 Wedding Cake. JSC4 Novelty Cake A cake, decorated to a novelty theme. The cake can be any shape coated and decorated using any suitable edible medium. 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. select JSC4 Novelty Cake. JSC5 Floral Sugarcraft (sugar flowers) A display of sugar flowers, which may be a corsage, plant, arrangement or bouquet. Maximum display area 40cm x 40cm. select JSC5 Floral Sugarcraft (sugar flowers). JUNIOR SUGARCRAFT DAILY CLASSES JSCD1 Table Centre Piece Wednesday 7th March 0730hrs hrs to 1700hrs A decorative exhibit to competitor s choice using any of the following mediums: pastillage, chocolate, marzipan, cooked sugar, salt paste. Minimum size 40cm x 40cm. Small amount of royal icing permitted may be used to enhance exhibit. select JSCD1 Table Centre Piece. JSCD2 Special Occasion Cake Tuesday 6th March 0730hrs hrs to 1700hrs A celebration cake any shape coated with sugar paste or royal icing. Decorative work to competitor s 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. select JSCD2 Special Occasion Cake. 15

18 TEAM SUGARCRAFT CLASS TSC1 Sugarcraft Collaboration A team of up to four chefs or cake decorators working together. The challenge to produce a spectacular sugarcraft display. Theme and materials selected of teams choice. Back drops, and display material permitted. Marks will be awarded for innovation, visual impact. None tasted display class. Table size 200cm x 100cm select TSC1 Sugarcraft Collaboration. RESTRICTED SUGARCRAFT CLASS FOR FULL/PART TIME STUDENTS ONLY SCR1 Decorated Birthday Cake A celebration cake for a birthday any shape, coated with sugar paste or royal icing. 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. select SCR1 Decorated Birthday Cake. SUGARCRAFT CLASSES TIMETABLE Class KITCHEN/LARDER SECTION SC1 Table Centre Piece 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC2 Sugarcraft Showpiece 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC3 A Small Decorative Exhibit 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC4 Miniature Exhibit 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC5 Decorated Celebration Cake 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC6 Wedding Cake 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC7 Description Period of Display Tasted Deliver Exhibits Collect Exhibits Novelty or Themed Cake (not carved) 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC8 Sculpted Novelty Cake 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC9 Decorated Easter Egg 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC10 Decorated Cup Cakes 4 Days Yes Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC11 Plant or Arrangement 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC12 Floral Bouquet 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SC13 Floral Sugarcraft on a Hat 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs SENIOR DAILY CLASSES SCD1 A Cake for a Special Occasion 1 Day No Monday 5th March 0730hrs hrs Monday 5th March 1700hrs SCD2 Novelty Cake 1 Day No Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs SCD3 Floral Sugarcraft 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs SCD4 A Small Decorative Exhibit 1 Day No Thursday 8th March 0730hrs hrs Thursday 8th March 1530hrs JUNIOR CLASSES JSC1 Table Centre Piece 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs JSC2 Special Occasion Cake 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs JSC3 Wedding Cake 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs JSC4 Novelty Cake 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs JSC5 Floral Sugarcraft (sugar flowers) 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs JUNIOR DAILY CLASSES JSCD1 Table Centre Piece 1 Day No Wednesday 7th March 0730hrs hrs Wednesday 7th March 1700hrs JSCD2 Special Occasion Cake 1 Day No Tuesday 6th March 0730hrs hrs Tuesday 6th March 1700hrs TEAM CLASS TSC1 Sugarcraft Collaboration 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs STUDENT RESTRICTED CLASS SCR1 Decorated Birthday Cake 4 Days No Sunday 4th March 1500hrs hrs or Monday 0730hrs hrs Thursday 8th March 1530hrs 16

19 THE SKILLS THEATRE The Skills Theatre will comprise a programme of cold live competitions that will enable chefs and service staff to practise some of the essential skills that are key to their role as their career progresses, and offers (for many) an entry point to the competition arena. If you would like to enter a class, visit where you will find full entry information. Please note that some classes have more than one heat, and they may be on different days. This timetable is for guidance only and we will endeavour to follow it as closely as possible, but in order to accommodate as many entries as possible it might be amended in the future. For this reason all places and heats will be confirmed after the deadline for entries has passed on 24th November BUTCHERY CLASSES ST1 Prepare a Best End of Lamb 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. select ST1 Prepare a Best End of Lamb. ST2 Butcher a Whole Chicken for Sauté Butcher a fresh chicken 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 can be found in the competitors area on the website. select ST2 Butcher a Whole Chicken for Sauté. FISHMONGERY CLASSES ST3 Lemon Sole Filleting 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. select ST3 Lemon Sole Filleting. ST4 Sea bass/trout Preparation 1 whole gutted sea bass 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. select ST4 Sea bass/trout Preparation. KNIFE SKILLS ST5 Knife Skills 20 minute competition 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 jardinière of swede, carrot and celeriac combined 50gms julienne, leek and celery combined. select ST5 Knife Skills. COLD STARTERS ST6 Avocado Starter Preparation of 2 different plated starter portions (one portion of each) using avocado as the main part of the dish, description of dish required. select ST6 Avocado Starter. ST7 Shrimp Starter Preparation of 2 different plated starter portions (one portion of each) using cold water shrimps as the main part of the dish, description of dish required. Cold dishes only to be prepared and presented. select ST7 Shrimp Starter. ST8 Complex Salad Starter Preparation of 2 complex starter salads, (one portion of each) using any ingredients you feel suitable dish description required. Cold dishes only to be prepared and presented. select ST8 Complex Salad Starter. AMUSE BOUCHE ST9 Amuse Bouche Preparation of 2 different amuse bouche for the 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. select ST9 Amuse Bouche. 17

20 SKILLS THEATRE CONTINUED PASTRY ST10 Tea Pastries Decoration Decorating of 4 different pieces of afternoon tea pastries, 1 piece of each, marks will be considered on amount of work completed on site. select ST10 Tea Pastries Decoration. ST11 Live Gateau Decorate an 8 to 10 inch Gateau starting with a plain sponge base. It can then be filled and/or covered in any way, all garnish must be edible and marks will be awarded for work completed on site. select ST11 Live Gateau. ST12 Roll Shaping 20 minute competition From a 500gm piece of bread dough provided by the candidate shape 6 different varieties of roll, 2 pieces of each, toppings allowed. select ST12 Roll Shaping. ST13 Flan Decoration 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. select ST13 Flan Decoration. FOODSERVICE ST14 Flambé Work Candidate will need to prepare two portions of a flambéed crepe dish of their choice, providing all their own ingredients and equipment required to complete the task. A written recipe will also be required to be displayed for the judges and this will be tasted. select ST14 Flambé Work. ST15 Table Laying 20 minute competition The laying of a Table for 4 covers from a menu presented to the student 5 minutes before start of competition with 4 different Napkin folds. Recommendations for wine will be required and correct glass wear presented on the table. select ST15 Table Laying. ST16 Cocktail Mixology 20 minute competition Competitor needs to make 2 Cocktails of their choice either alcoholic or non-alcoholic, a recipe needs to be provided. Judges will taste these. select ST16 Cocktail Mixology. ST17 Caesar s Salad Challenge 20 minute competition Preparation of a traditional Caesar s salad to the competitor s choice of recipe, dressing and salad to be prepared in front of the judges. This will be a tasted class. select ST17 Caesar s Salad Challenge. SKILLS THEATRE CLASSES TIMETABLE MONDAY 5TH MARCH Prepare a Best End of Lamb Lemon Sole Filleting Shrimp Starter Le Cordon Bleu London Demonstration Live Gateau Amuse Bouche Sponsor Demonstration Sea bass/trout Preparation Complex Salad Starter Butcher a Whole Chicken for Saute TUESDAY 6TH MARCH Roll Shaping Table Laying Amuse Bouche Flambe Work Sponsor Demonstration Caesar's Salad Challenge Le Cordon Bleu London Demonstration Butcher a Whole Chicken for Saute Lemon Sole Filleting Renshaw Demonstration Cocktail Mixology Table Laying WEDNESDAY 7TH MARCH Butcher a Whole Chicken for Saute Flan Decoration Lemon Sole Filleting Tea Pastries Decoration Renshaw Demonstration Sea bass/trout Preparation Amuse Bouche Le Cordon Bleu London Demonstration Prepare a Best End of Lamb Shrimp Starter Sponsor Demonstration THURSDAY 8TH MARCH Avocado Starter Amuse Bouche Knife Skills Sea bass/trout Preparation Lemon Sole Filleting Sponsor Demonstration Prepare a Best End of Lamb Butcher a Whole Chicken for Saute Sponsor Demonstration Roll Shaping 0900hrs hrs 0950hrs hrs 1040hrs hrs 1130hrs hrs 1220hrs hrs 1310hrs hrs 1400hrs hrs 1450hrs hrs 1540hrs hrs 1630hrs hrs 0800hrs hrs 0840hrs hrs 0920hrs hrs 1010hrs hrs 1100hrs hrs 1150hrs hrs 1230hrs hrs 1320hrs hrs 1410hrs hrs 1500hrs hrs 1550hrs hrs 1630hrs hrs 0800hrs hrs 0850hrs -0920hrs 0940hrs hrs 1030hrs hrs 1120hrs -1150hrs 1210hrs hrs 1300hrs hrs 1350hrs hrs 1440hrs hrs 1530hrs hrs 1620hrs hrs 0800hrs hrs 0850hrs hrs 0940hrs hrs 1020hrs hrs 1110hrs hrs 1200hrs hrs 1250hrs hrs 1340hrs hrs 1430hrs hrs 1520hrs hrs 18

21 LIVE THEATRE Live Theatre will host a series of back to back hot live competitions each day in 10 x adjacent workstations. There will be a variety of classes including 20 minute against the clock challenges, themed classes around current food trends, competitions using sponsors ingredients/products to create inspiring and innovative dishes, demonstrating effective teamwork and much more If you would like to enter a class, visit where you will find full entry information. Early entry is recommended as there is limited availability in all classes. Deadline for entries is 24th November JUNIOR LIVE THEATRE CLASSES JLT1 Junior Lamb Worshipful Company of Cooks Tuesday 6th March 0910hrs 0940hrs 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 competitor. select JLT1 Junior Lamb. JLT2 British Culinary Federation Young Chefs Challenge Thursday 8th March 1240hrs 1310hrs 30 minutes will be allowed to prepare, cook and present 2 plated portions of a main course to competitor s choice using any fish. Dish to highlight the Best of British produce. All ingredients to be supplied by the competitor. Realistic minimum amount of mise-en-place allowed and should be commensurate with the finished dish. select JLT2 British Culinary Federation Young Chefs Challenge. JLT3 Perfect Pasta Junior 20 minute competition Wednesday 7th March 0920hrs hrs 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 from RAK Porcelain to enhance your presentation. For details of the china and a picture please visit the competitor zone on Hotelympia s website or call CCS on , sales@chefs.net select JLT3 Perfect Pasta Junior. OPEN LIVE THEATRE CLASSES LT1 Perfect Pasta Open 20 minute competition Thursday 8th March 1200hrs 1220hrs Competitors to bring their chosen fresh pasta dough, rolling equipment and all other ingredients to create two portions of contemporary sweet or savoury pasta dish. Sponsor Continental Chef Supplies to provide pasta bowl from RAK Porcelain to enhance your presentation. For details of the china and a picture please visit the competitor zone on the Hotelympia website or call CCS on , sales@chefs.net select LT1 Perfect Pasta Open. LT2 The Association of Pastry Chefs Dessert of the Year hour 45 minute competition Thursday 8th March 0955hrs 1140hrs 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 10 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 and photograph of the dish, and details of sponsor s products to be used, or will not be considered. select LT2 The Association of Pastry Chefs Dessert of the Year LT3 Quorn Vegan Challenge Wednesday 7th March 1000hrs 1030hrs Competitors will be allowed 30 minutes to produce 2 plated portions of a hot starter or main course using any of the Quorn brand products. Finalists will be sent a set of samples and product will be available at the event on the day of the competition. Judges will be looking for a balance of flavours and tastes and level of skills used in the competition. Competitors will need to provide a typed recipe for the judges to review. All additional ingredients are the responsibility of the competitor. select LT3 Quorn Vegan Challenge. LT4 Open Lamb Monday 5th March 0915hrs 0945hrs and 1420hrs hrs 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 competitor. select LT4 Open Lamb. 19

22 TILDA CHEF TEAM OF THE YEAR 2018 WIN A TWO-DAY TRIP TO ITALY Are you ready for the challenge? Tilda Chef of the Year will be returning for another exciting competition, in association with the Craft Guild of Chefs, as part of Hotelympia s Salon Culinaire. Ten pairs of chefs will battle it out to become Tilda Chef Team of the Year and win a two-day trip to the Po Valley, Italy to experience the Arborio rice harvest for themselves. Last year s winner of Tilda Chef of the Year, Lee Warren: My study trip to Italy was a real eye-opener. The amount of hard work and knowledge for the growth of a product we all take for granted is staggering For more details and to enter, visit

23 OPEN LIVE THEATRE CLASSES CONTINUED LT5 Cheese Starter Tuesday 6th March 1635hrs 1705hrs Competitors will have 30 minutes to produce 2 plated portions of a goats cheese based starter, using the sponsors cheese served either hot or cold. Finalists will be sent a set of samples and product will be available at the event on the day of the competition. Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. A balance of flavours and tastes with a good level of skills shown will also be looked for. Competitors will be required to provide a typed recipe for the judges to review. All additional ingredients are the responsibility of the competitor. select LT5 Cheese Starter. LT6 Master Chefs of Great Britain Challenge Monday 5th March 1630hrs 1700hrs 30 minutes to prepare cook and present two portions of a seafood dish to competitor s choice using sustainable seafood. The dish to be matched with a British table wine. Competitors to list chosen wine with entry and provide all ingredients. The prize will be a twoday trip to Peterhead to visit the fish market, a English wine vineyard tour and a bespoke chef's knife case. The Peterhead trip will be the MCGB in conjunction with Seafood Scotland and Peter Bruce who owns the fishing vessel Budding Rose, the vineyard trip in conjunction with Enotria and the chef's knife case from Chefi. select LT6 Master Chefs of Great Britain Challenge. LT7 Duo of Duck Dishes 45 minute competition Tuesday 6th March 1530hrs 1615hrs Competitors to prepare 2 duck breast main courses in two different ways. One fit for a local quality pub menu, and one in the style of Asian Cuisine, two portions of each dish to be presented. Duck breasts to be provided by Silver Hill Foods all remaining ingredients to be provided by the competitor. select LT7 Duo of Duck Dishes. LT8 Pan Artisan Street Food Dough Ball Challenge 45 minute competition Tuesday 6th March 1305hrs 1350hrs Competitors to create 2 portions of an innovative street food dish, possibly taking influences from around the world. The dish must include either a sour dough or pizza dough product supplied by the sponsor. The dish needs to be served up as if being delivered from a street food van or take away shop. The successful 10 finalists will be provided with both frozen 210gm balls of raw pizza and sour dough product from the sponsor in advance to the competition for practicing. Product will also be available on the day of the competition. Judges will be looking for the creative use of the product and ease of service to a transient market. select LT8 Pan Artisan Street Food Dough Ball Challenge. TEAM LIVE THEATRE CLASSES LT9 Tilda Chef Team of the Year 45 minute team competition Tuesday 6th March 1200hrs 1245hrs Ten pairs of chefs will battle it out to become Tilda Chef Team of the Year and win a two-day trip to the Po Valley, Italy to experience the Arborio rice harvest for themselves. Run in conjunction with the Craft Guild of Chefs, this competition is for teams of two chefs, who will be given 45 minutes to prepare, cook and present four portions of a main course dish and dessert using Tilda s speciality rice as the base ingredient in both recipes. Teams can choose between Tilda Basmati & Wild or Fragrant Jasmine for the main course and Arborio for the dessert. A brief description of the chosen dishes listing the Tilda rice being used must be provided along with the entry. Tilda rice will be supplied to each team prior to the event and also provided on the day with competitors to supply all other ingredients. In addition to the fantastic culinary trip to Italy the winning pair will also receive the Tilda Chef Team of the Year trophy, plus the top three teams will get a glimpse into the stringent standards which are taken to remove any broken grains at Tilda s rice mill in Rainham. Salon Culinaire medals, commemorative plates and framed certificates will also be awarded. select LT9 Tilda Chef Team of the Year. LT10 TUCO Cook and Serve Challenge 90 minute competition Monday 5th March 1230hrs 1400hrs Prepare, cook and serve a three-course meal for 4 covers, 2 covers presented to the judges and 2 covers served to diners at a laid table. Team to consist of 1 chef, 1 commis and 1 waiter. First course is to be presented and served within 25 minutes, main course within 60 minutes and sweet within 75 minutes. Water and one wine to be served. A table (70cm x 70cm) and two chairs will be provided. Teams to provide own ingredients and equipment. Descriptive menu, including the wines to be provided. Open to teams from any industry Sector. Please note all diners will be provided by TUCO. select LT10 TUCO Cook and Serve Challenge. LT1 1 Churchill Chef & Potter Grand Prix 45 minute competition Monday 5th March 1125hrs 1210hrs Teams of 2 chefs to create 2 portions of a plated main course and dessert of their choice using Churchill China chosen from the range supplied. The chefs not only need to produce exceptional food to win a gold medal but also take in to consideration the presentation of the food on the Churchill china to win a further prize. The menu is the responsibility of the team and initial selection will be judged on the creativity of the 2 dishes, balance and consideration of food and china. The china range to be used can be found on the Hotelympia web page below for initial planning stages. Successful teams who go through to the live final will be sent a set of china to practice with. Judges will be looking for an innovative use of the ingredients and the best presentation on the china. select LT11 Churchill Chef & Potter Grand Prix. 21

24 The final showdown! We are proud to host the final of our Sodexo Chef of the Year 2018 at Hotelympia on 6 March. Come and see our top chefs compete against each other, judged by some of the industry s leading figures. #sodexocoty

25 TEAM LIVE THEATRE CLASSES CONTINUED LT12 Craft Guild of Chefs National Team of the Year minute competition Wednesday 7th March 1420hrs 1550hrs Entries are sought for a 3 person team consisting of head chef, pastry chef and commis chef [commis must be 20 years or under in age on 1st March 2018]. The team will be expected to produce 4 portions of a three course meal to include a vegan starter, venison main course and dessert designed around a twist on a British Classic. 90 minutes will be allowed for the competition and the first course can be presented after 45 minutes. Please provide with your entry a short menu description from which the finalists will be chosen. select LT14 Craft Guild of Chefs National Team of the Year RESTRICTED LIVE THEATRE CLASSES No entries are sought for these classes as sponsors will identify competitors from their own internal selection process. RLT1 Hospital Caterers Association Worshipful Company of Cooks Chef Team of the Year 60 minute competition Thursday 8th March 1330hrs 1430hrs Open to teams of two chefs who work in Healthcare or National Health Service premises. One hour will be allowed to prepare, cook and present a two course plated meal (main and dessert) with appropriate accompaniments for two covers. At least the main course must be hot. The meal must be suitable for a generic NHS patient with emphasis on reduced saturated fats, sugars and salts and be nutritionally sound. Food cost must not exceed 2.10 per head. Detailed costs to be included with the menu. Main course must include sustainable chicken and have a strong British influence. Dessert to be a classic fruit based pudding made containing less than 10g of added sugar per portion. Both courses must be suitable to produce 50 portions. Competitors to provide all ingredients. The meal will be served using the new blue coloured NHS crockery from Steelite. Cutlery and tableware will be provided by Alliance on the day of the competition. RLT2 Sodexo Chef of the Year minute competition Tuesday 6th March 1000hrs 1130hrs Competitors are allowed 90 minutes to produce two plated portions of a three course meal. A vegetarian starter to the competitor s choice using seasonal vegetables and competitors must incorporate a Knorr product within the dish, main course using locally sourced Fresh Hake, garnished, dessert using citrus fruits served warm or cold. Each ingredient should be used with consideration for balance of the dish and the overall menu. KINDLY SUPPORTED BY RLT3 Stadium Events and Hospitality Awards Chef Team of the Year 60 minute competition Wednesday 7th March 1610hrs 1710hrs Teams (comprising two chefs) working within UK Football and Rugby Stadia have one hour to prepare, cook and present a threecourse menu suitable for their Club Chairman to entertain the Head of the FA or RFU to dinner. Teams should showcase their culinary skills and create a memorable, imaginative and tasty well-presented meal which will deliver an overall superb impression of the club based around the dining experience. Competitors to provide all the ingredients. All competitors will be invited to attend the annual Stadium Events and Hospitality Awards (subject to a ticket charge) where the winner will be announced. For further details and an entry form please contact Debbie Rigney. Office@stadiumexperience.com. Category open to Stadium Experience members only. RLT4 Major Series Final minute competition Monday 5th March 1510hrs 1610hrs SUPPORTED BY One hour 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. RLT5 The DOLMIO & UNCLE BEN S Foodservice Student Catering Challenge 60 minute competition Monday 5th March 1005hrs 1105hrs Competitors are allowed 1 hour to present two portions of either a Street Food Sharing Platter containing two of your five a day and a Healthy Street Food Lunch or a Healthy Street Food Lunch and a Street Food Dessert. Both dishes must be made using the UNCLE BEN S and DOLMIO ready-to-use Foodservice sauces and rice range. Each dish must be suitable for a Street Food Menu and use the products in a creative and innovative way, perhaps reflecting global food trends and the rise in healthy on the go dishes. Food cost must not exceed the following limits Street Food Sharing Platter: 4.50; Healthy Street Food Lunch: 4.00; Street Food Dessert: 2.50 (excluding the cost of the UNCLE BEN S and DOLMIO products). For an information pack plus an entry form please contact cateringchallenge@rlpltd.co.uk RLT6 Tabasco Pub Menu Challenge minute competition Tuesday 6th March 1410hrs 1510hrs Entrants must be registered on a recognised full or part time catering course, which can be college or work based. There is no age restriction on this competition. For the competition, a recipe is required for both a starter and main course to fit a mainstream pub menu, it can be a gastro pub but not using high cost items. You may use chicken, beef, lamb or pork as the protein in the main course, but vegetarian dishes will also be accepted. You will be allowed one hour to prepare 2 portions of each dish. Entrants must research pub menus and out of home trends, the dishes should fit with current menu trends. Included with recipe submission should be detailed costing for the dishes with a cost per portion and recommended selling price. 23

26 RESTRICTED LIVE THEATRE CLASSES CONTINUED RLT7 Country Range Student Chef Team Challenge 90 minute competition Wednesday 7th March 1100hrs 1230hrs Run in conjunction with Craft Guild of Chefs, the competition targets teams of three full time student chefs studying hospitality or catering college courses. This year s theme is Take Three Spices and requires the preparation, cooking and presentation of a three course menu for three covers. Each course should incorporate the use of a spice to demonstrate round the world flavours. Each dish should be subtle in flavour and complement the other two courses. Judges will also be looking for practical skills such as boning and filleting, good clear flavours, precise cooking and modern style in plating. Teams have a budget of 15 for total food cost. For further competition details and updates please visit the Craft Guild of Chefs website or please contact the Guild s head office on , or enquiries@craftguildofchefs.org RLT8 The Autograph Street Food Culinary Competition Final 60 minute competition Wednesday 7th March 1300hrs 1400hrs Autograph, Interserve's food brand, will be holding an exciting live cook off to crown their first ever Autograph Street Food Chef of the Year. Autograph offers an array of inspiring food offers to its customers such as authentic street food - with a range of pop-up concepts designed to bring a global influence. To enter the competition, Autograph chef's will create a dish that fits into one of the pop-up concepts. 10 finalists will be chosen to compete head-tohead at the live finals at Hotelympia. MONDAY 5TH MARCH Open Lamb Heat The DOLMIO & UNCLE BEN'S Foodservice Student Catering Challenge Churchill Chef & Potter Grand Prix TUCO Cook & Serve Challenge Awards Open Lamb Heat Major Series Final Master Chefs of Great Britain Challenge Awards 1700 TUESDAY 6TH MARCH Junior Lamb Sodexo Chef of the Year Tilda Chef Team of the Year Pan Artisan Street Food Dough Ball Challenge Awards Tabasco Pub Menu Challenge Duo of Duck Dishes Cheese Starter Awards 1705 WEDNESDAY 7TH MARCH Perfect Pasta -Junior Quorn Vegan Challenge Country Range Student Chef Team Challenge The Autograph Street Food Culinary Competition Final Awards Craft Guild of Chefs National Team of the Year Stadium Events and Hospitality Awards Chef Team of the Year Awards 1720 THURSDAY 8TH MARCH Association of Pastry Chefs Dessert of the Year Perfect Pasta -Open British Culinary Federation Young Chefs' Challenge Hospital Caterers Association Chef Team of the Year Awards 1430 LA PARADE DES CHEFS The competition will be to serve 100 diners in a staggered restaurant service over a two hour service period, delivering exceptional, consistent food. Each day two teams of 6 chefs have to deliver a 3 course menu to show judges, diners and industry peers a true scenario of a realistic restaurant service. Two additional plates of each course need to be served to the judges, which will be taken at random with no prior notice. Entry is by invitation only. Worshipful Company of Cooks COLLEGE CANAPÉ COMPETITION On the evenings of Monday 5th March and Wednesday 7th March, the La Parade des Chefs restaurant will host the College Canapé Competition. Each evening a college will prepare and serve both food plus beverages to an invited VIP audience of 60 guests. Teams will comprise 10 students plus one team manager, and can include a college lecturer (although this is not compulsory). Entry is by invitation only. 24

27 AWARDS There will be eight sections within International Salon Culinaire, and awards to individuals and teams will be allocated as in 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 5 Chairman of Judges awards, where each Chairman will recognise an individual s achievements within their International Salon Culinaire competition category (Live Theatre, Salon Display, Skills Theatre, Sugarcraft and La Parade des Chefs) these awards are very special as will acknowledge an individual s bespoke performance, so any one competitor could win this. All awards will be presented at around 1400hrs, or 1700hrs (Monday, Tuesday, Wednesday) or 1430hrs on Thursday at the stage on Live Theatre. Section Kitchen/Larder Restaurant Plates Pastry Sugarcraft La Parade des Chefs Lunchtime Service La Parade des Chefs College Canapé Competition Live Theatre Skills Theatre Participant Individual Entries Individual Entries Individual Entries Individual or Team Entries Team Entries Team Entries Individual or Team Entries Individual Entries Award Gold 90% Gold 90% 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% Silver 78% Silver 78% Award Bronze 65% Bronze 65% 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% Merit 51% Merit 51% Special Awards Best in Category Best in Category 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. Association of Pastry Chefs INTERESTED IN JOINING THE UK'S LARGEST PASTRY ASSOCIATION? Visit our website to apply online. 25

28 ELEANOR HAS COMPLETED HER APPRENTICESHIP... A STAR IS BORN. THE CHEF ACADEMY COMPASS APPRENTICESHIPS The hallowed Chef Academy. Where men and women with a passion for food come to learn from the best. In just two years, she rubbed shoulders with Michelin starred chefs, cooked everywhere from restaurants to racecourses, and did it all whilst earning a wage. At the end of it all, she had qualifications, she had knowledge, and she had a calling. Visit to start something big Twitter linkedin.com - compass-group-uk-ireland