Good luck to all candidates! Nouhad Dammous

Transcription

1

2 CONTENTS Introduction by Nouhad Dammous P.3 Introduction by Joumana Dammous Salamé..P.4 Contact Details.P.5 Organizing Committee P.9 Jury Members..P Categories..P.12 General Information P.13 Competition Rules and Regulations...P.15 Awards..P.30 2 HOSPITALITY SALON CULINAIRE 2018

3 With a new setting and a new challenge, the goal for the candidates is simple. Returning for its 19 th edition, the Hospitality Salon Culinaire comes to HORECA Hospitality Salon Culinaire provides a platform for the best talents in the industry to showcase their know-how and flair. As true ambassadors of taste, participants will demonstrate the progress accomplished in a trade dedicated to passion, innovation and creativity. Our main target is to focus on the Mediterranean and Lebanese cuisine. Good luck to all candidates! Nouhad Dammous 3 HOSPITALITY SALON CULINAIRE 2018

4 Dear participant, We are delighted to welcome you to the 19 th edition of the Hospitality Salon Culinaire! This manual will provide you with all the information regarding the event Wishing you the very best of luck, Joumana Dammous-Salame Managing Director Hospitality Services 4 HOSPITALITY SALON CULINAIRE 2018

5 Contact Details Sponsorship and Events Manager: Nancy Zaarour Saab E. Sponsorship and Events Coordinator: Riwa Saliba E. T ext. 114 Hospitality Services Dekwaneh, Main Road Borghol bldg. 2nd Floor. P.O.Box Jdeideh El Metn Beirut Lebanon T F hospitalityservices.com.lb 5 HOSPITALITY SALON CULINAIRE 2018

6 SPONSORS GOLD Nestle Professional strives to be an inspiring growth partner for chefs and operators in the OOH Industry by creating complete, customized food and beverage solutions that delight consumers around the region, by sharing the experience of their trusted brands as NESCAFE, MAGGI, CHEF, DOCELLO, NESTEA, and more. Founded in Paris in 1895 and with more than 120 years of teaching experience, Le Cordon Bleu is the leading network of Culinary Arts and Hotel Management institutes in the world, training more than students of 90 nationalities every year. Le Cordon Bleu offers a range of widely renowned training programs in the fields of gastronomy, wine, hotel and tourism, from initiation level through to MBA. cordonbleu.edu Founded in 1995, Bano has placed itself on the market of supplying innovative products of raw materials, utensils and machinery for the industries of Chocolate, Bakery, Pastry, Ice cream and Horeca with the vision of supplying only under the name of quality. The priority for delivering exceptional raw materials, utensils and machinery that excels in value expectations with high authenticity is our border line, as we continue to more and more attach to the quality of the products to convey to the Chef s hands.banotrading.com Meat & Livestock Australia (MLA) is a producer-owned company whose mission is to deliver world-class services and solutions in partnership with industry and government. Promoting the quality, safety and nutritional value of Australian red meat both domestically and internationally, on behalf of the meat and livestock industry, MLA manages and operates a portfolio of marketing activities aimed at maintaining and increasing demand for Australian meat and livestock. MLA in the Middle East North African region works with retailers, Foodservice operators, importers, manufacturers and Australian Exporters to maintain and increase the demand for halal red meat and livestock to the region The Australian meat and livestock industry is proud to be a key supplier of safe, nutritious, delicious halal certified meat to MENA and assisting in ensuring food security of the region. 6 HOSPITALITY SALON CULINAIRE 2018

7 SILVER Perfectly brilliant, it distinguishes itself in its fine bubbles and subtle mineral aromas. Its structure is a masterpiece of elegant gustative harmony where one is greeted by an intense yet pleasing sensation of fragrant freshness. S.Pellegrino mineral water gushes out from a thermal spring, right in the heart of the Italian Alpes, it is the result of an extraordinary combination of exceptionally pure water and minerals. Since 1899, S.Pellegrino can be found on the tables of the world s leading restaurants. S.Pellegrino sparkles with the very essence of the Italian spirit: of casual elegant and effortless style. «Whatever language you speak live in Italian.» Acqua Panna, from the hills of Tuscany, is the still mineral water that caresses the palate and best enhances the subtle flavors of the most delicate food and wine. Brilliant and crystal-clear to the eye, on the palate it is pleasingly soft and balanced, with tonic, refreshing and a persistently smooth taste sensation. It is excellent with light foods that have subtle yet intense olfactory-gustative qualities. Along with S.Pellegrino, it is the perfect addition to a fine dining experience. nestle-waters.com SANDWICH COMPETITION Eating well has always been a major concern for a healthier lifestyle. Eating better is just about making the right choice where to eat in the hectic society where we live today, especially that the Lebanese are more health conscious than ever. For this purpose Prunelle s concept was developed with the ultimate worry of offering a unique range of fresh baked quality bread with the highest quality ingredients, always at a fair price and with an outstanding service. Prunelle was founded in the year 1984 to bring the finest bread to the Lebanese market, especially for the hotels, restaurants and catering sectors. 7 HOSPITALITY SALON CULINAIRE 2018

8 CHEFS LOUNGE SPONSORS Enjoy Cooking with MKN! Maschinenfabrik Kurt Neubauer is a German specialist for the development, manufacture and worldwide sales of premium professional thermal cooking technology. MKN looks back on more than 70 years of special expertise which has given rise to a comprehensive product range covering all thermal processes applied in professional kitchens as well as being geared towards user-friendly optimization of kitchen workflows. In recent years exportable equipment innovations have resulted in a strong level of internationalization. With around 500 employees and worldwide business, MKN is now one of the industry s global players. HYGIENE CONSULTANT Boecker is the Middle East largest public health company providing a holistic range of products and services across Lebanon, UAE, Kuwait, Qatar, KSA and Jordan. What started in 1994 as a one-man service unit providing pest control services to homes and businesses has become the leading reference in integrated pest management services with the highest international standards for business and residential clients, as well as in food safety consultancy, trainings, food tools and in biosecurity services. Boecker services are ISO9001:2008 certified and use products that are approved and licensed by local authorities. boecker.com FRIENDS OF THE EVENT IN PARTNERSHIP WITH SUPPORTED BY AUDITED BY 8 HOSPITALITY SALON CULINAIRE 2018

9 ORGANIZING COMMITTEE CHARLES AZAR Master Consultant Chef President of the International Delegation Academie Nationale de Cuisine Middle East sand Gulf countries LEBANON JOE BARZA The Lebanese Terroir Culinary Artist LEBANON MAROUN CHEDID Owner of Maroun Chedid S.A.L. LEBANON 9 HOSPITALITY SALON CULINAIRE 2018

10 JURY MEMBERS ERIC BRIFFARD Executive Chef & Director of Culinary Arts at Le Cordon Bleu (Paris). M.O.F. FRANCE JACQUES CHARETTE Vice President of L Académie Nationale de Cuisine FRANCE GEORGE DAMIANOU President of the Cyprus Chefs Association CYPRUS KHALID ABU EID President of the Jordanian Chefs Association JORDAN MEHMET GOK Culinary Director of Dogus Group Hotels TURKEY GUILLAUME GOMEZ President of the French Republic of Chefs, M.O.F. FRANCE THOMAS GUGLER President of Worldchefs KSA SAMAAN HILAL Head of the Hospitality Salon Culinaire Kuwait KUWAIT TAREK IBRAHIM Certified Master Chef of MLA UAE YASSER JAD President of Saudi Arabian Chefs Association KSA 10 HOSPITALITY SALON CULINAIRE 2018

11 TONY KITOUS Founder of Comptoir Libanais Group UK DOMENICO MAGGI Continental Director for South Europe of Worldchefs ITALY ZYAD HILAL Active member in Kuwait Chef Club, Chaîne des Rôtisseurs KUWAIT PASCAL MOLINES World Pastry Champion, M.O.F. FRANCE HENRI POCH President of «Maîtres du Pain des Pyrénées-Orientales», M.O.F. FRANCE FRANCOIS POZZOLI Founder of the World Bread Contest, M.O.F. FRANCE LUCIEN VEILLET President of L Académie Nationale de Cuisine FRANCE 11 HOSPITALITY SALON CULINAIRE 2018

12 SALON CULINAIRE 2018 CATEGORIES A - DISPLAY COMPETITIONS Pastry Competitions A-1 Best Chocolate Egg A-2 Open Showpiece Theme: Mother Nature A-3 Three Plated Dessert Presentation A-4 Best Macaron A-5 Best Éclair A-6 Wedding Cake A-7 Themed Celebration Cake Theme: Mother s day Bakery Competitions A-8 Bread Creation (Best Baguette) A-9 Best Croissant (Cheese) Cooking Competitions A-10 Cold Platter of Fish (Terrine) A-11 Six-course Set Dinner Menu B - LIVE COMPETITIONS Lebanese Cuisine B-1 Two course Lebanese Menu B-2 Manouche Saj challenge (Salty Manouche or Sweet Manouche) NEW! B-3 Lebanese Sandwich B-4 Revised Plated Lebanese Dessert NEW! International Cuisine B-5 Jacks Creek Perfect Steak Challenge NEW! B-6 Mystery Basket B-7 Burger Challenge B-8 Hot and Cold Tapas B-9 Prunelle Senior Sandwich Challenge B-10 Fruits and/or Vegetable Carving 12 HOSPITALITY SALON CULINAIRE 2018

13 General information The organizer reserves the right to remove, change or add to the rules and regulations. The organizer reserves all rights to the recipes used and the photographs taken during the event. The organizer is not responsible for any damage to or loss of competitors exhibited items, equipment, utensils or personal belongings. If an award is won, the competitor must be present or send a representative from his/her establishment to receive the award from the information booth. All participants should wear their chef s uniform at the awards ceremony. Participants must show their personal ID and badge in order to enter the Hospitality Salon Culinaire area. Every establishment will receive a helper s badge depending on the categories participation number. Helpers must go outside the competition area once the competition begins. All participants must be present at the competition in their chef s uniform with no establishment logos visible. Only one entry per chef is allowed in each category. However, he/she may participate different categories. Competitors who are not present at the appointed time and place of the competition will be considered as no-shows. Competitors who bring their exhibits on the wrong day will not have them judged. Please refer to the final schedule for your competition date. For any queries regarding the above, do not hesitate to contact the organizers. A barcode reader will save each participant s arrival and timing. On the competition day, all participants should enter from the Hospitality Salon Culinaire entrance door, otherwise they will be considered as no show. Competition schedule To be sent to all participants at least ten days prior the competition. Your staff, delegations, supporters are welcome at the exhibition In order to attend, all supporters must be from the hospitality field and will need to register online. How does the pre-registration system work for HORECA 2018? We invite you to log on to horecashow.com and get your online badge. Products and ingredients It is a must to use the sponsors products in your recipe when needed. It is forbidden to promote competitors products during the competition. Submission of the products/ingredients required from the sponsors must take place during the Hospitality Salon Culinaire live chat only. Any request sent after the live chat will not be taken into consideration. 13 HOSPITALITY SALON CULINAIRE 2018

14 Kitchens Small kitchen equipment must be provided by the participant (e.g. pans/tins/ladles/cutlery/scales). The following are available on site: Deep fryer 1/2 ridged and 1/2 flat grill Gas burner with four units Tabletop refrigerator Stainless steel worktables Microwave Convection oven Sink unit Electricity A 10 amp connection (covering three electric outlets, tri-phase) will be provided in each kitchen for the team s equipment. All equipment must be distributed over these three sockets. You are not authorized under any circumstance to move, modify or remove equipment and/or electric sockets outside the limits set by the contest rules. Preparation area A preparation area is available and equipped with the below: Four stainless steel tables Two fridges for ingredients Two freezers Make sure to keep all of your ingredients in the fridges and freezers in the back area before the start of the competition. N.B. The back area can only be accessed up to one hour before the competition commences. It is forbidden for anyone to use the kitchens before their preparation time mentioned on the schedule. 14 HOSPITALITY SALON CULINAIRE 2018

15 Competitions Rules and regulations A-DISPLAY COMPETITIONS General information Every exhibit must be the actual work of the participant registered on the application form. No company name or logo should be visible to the judges during the judging process. It may be included or placed once the judging is complete. Competitors must respect the space limit of each category. Judges have the right to test and examine all exhibits and extract samples where necessary. During the exhibition period, participants are permitted to refresh their creations after the judging process has ended. Judging criteria Taste/Flavor Competitors must ensure that the item presented reflects maximum taste and flavor. The typical taste of the cake should be preserved; it must have appropriate quality, flavors and colors. Presentation/Innovation The pieces must be appetizing, appealing and attractive. Innovation in both taste and appearance will be valued highly. The finished exhibits should provide a good impression based on balanced proportions and aesthetically pleasing principles. Serving arrangement Serving must be simple, practical and clean. There should be no excessive or unnecessary garnish. The plate and platter arrangement needs to be convenient for serving, while maintaining elegance. Composition The composition of the desserts must be nutritionally well balanced, easily digestible and light. The taste and colors of the creation need to be in line and must complement each other. Correct professional preparation Preparations must be accurate and display mastery of basic skills and application of correct cooking methods. The degree of difficulty involved in the creation of the exhibit will be assessed in terms of individual artistic skills, competence and expertise involved in the execution and preparation. 15 HOSPITALITY SALON CULINAIRE 2018

16 PASTRY COMPETITIONS The judging criteria for category A-1 to A-2 Presentation & Design Creativity & Originality Correct Professional Preparation Representation of the theme 25 points 25 points 25 points 25 points Category A-1 Best Chocolate Egg Freestyle Theme The height of the egg must be max 40 cm Decoration must be entirely edible. Colors can be used No tasting in this category The egg can be molded or carved The egg should be made from chocolate as for the decoration it can be a combination of chocolate and marzipan Table space allocated per contestant is 40 x 40cm Category A-2 Open Showpiece All participants are bound to this year s theme: Mother Nature Only showpieces made of edible food material will be accepted To display a showpiece either from one product or a combination of chocolate, sugar, pastillage, marzipan and all techniques of sugar or baked bread dough without yeast) Plexi covers are not allowed when judging takes place The list of ingredients is required and must be displayed Showpiece dimensions for sugar and chocolates: maximum height 125 cm /base 40x60 cm Table space allocated per contestant 90x75 cm 16 HOSPITALITY SALON CULINAIRE 2018

17 The judging criteria for category A-3 Presentation & Innovation Composition Correct Professional Preparation Serving Arrangement 25 points 25 points 25 points 25 points The judging criteria for category A-4 to A-7 Category A-3 Three Plated Dessert Presentation Preparation of three different desserts. First one made from fruits, the second from chocolate and the third from a regional specialty (e.g. dates, sahlab or similar) Each dessert is to be presented on a single, appropriate plate. All three desserts must be in harmony and based on a theme Presentation must include a minimum of one hot dessert, to be presented cold All items must be edible The key is simplicity with a high degree of technical skill The name of dishes and a list of ingredients, including precise measures, are required No tasting in this category Table space allocated per contestant is 80x80 cm Taste/Flavor Presentation/Innovation Composition Correct Professional Preparation Serving Arrangement 40 points 20 points 15 points 15 points 10 points Category A-4 Best Macaron One kind of sweet macaron must be prepared ahead of time Every participant should present ten pieces The size of each macaron should be 3-5 cm diameter The 10 pieces should be presented on a single platter The jury will carry out tasting. Samples to be served fresh separately (three pieces) The list of ingredients is required and must be displayed Table space allocated per contestant is 30x30 cm 17 HOSPITALITY SALON CULINAIRE 2018

18 Category A-5 Best Éclair One kind of éclair must be prepared ahead of time Every participant must present six pieces The size of each éclair should be 15 cm The identity of the éclair should be respected The 6 pieces should be presented on a single platter The jury will carry out tasting. Samples to be served fresh separately (two pieces) The list of ingredients is required and must be displayed Table space allocated per contestant is 30x30 cm Category A-6 Wedding Cake The cake should be made up of three layers All decorations must be edible and entirely handmade Cake should be appetizing, appealing and attractive. Innovation in both taste and appearance will be valued highly Pillars or stands may be inedible, however must be plain and unadorned, unless decorated by hand Royal icing, pastillage etc., may be used in the production The bottom layer of the cake must be edible Inedible blanks may be used for the two top layers Decoration and construction must fit together with the cake s true baked weight The cake should be elaborate, garnished and not a plain sponge All decorations should be around the cake and not on top of the cake to better facilitate its cutting The cake should comprise 80% edible ingredients and 20% decoration The bottom layer will be tasted as part of the judging process A list of ingredients is required and must be displayed Table space allocated per contestant is 60x60 cm Category A-7 Themed Celebration Cake Free style shape and decoration for persons All participants are bound to this year s theme: Mother s Day The whole cake must reflect the theme, not just the side decoration The weight per piece must be g Decoration must be entirely edible and handmade Inedible blanks can be used as a base The cake will be tasted as part of the judging process The list of ingredients is required and should be displayed Table space allocated per contestant is 70x80 cm 18 HOSPITALITY SALON CULINAIRE 2018

19 BAKERY COMPETITION The judging criteria for category A-8 to A-9 Taste/Flavor 40 points Presentation/Innovation 20 points Composition 15 points Correct Professional Preparation 15 points Serving Arrangement 10 points Category A-8 Bread Creation (Best Baguette) Participants must prepare two types of family baguette (one white and one multicereal) with yeast and sourdough Participants must prepare 3 pieces of each (6 pieces in total) The jury will carry out tasting. Samples to be served fresh separately (1 piece of each kind) Each baguette must be cm after baking Each baguette must weigh g after baking Table space allocated per contestant is 40x40 cm Bread Creation (Gluten Free) The size of the baguette must be a maximum 40cm after baking The weight of the baguette must be 250g after baking Category A-9 Best Croissant (Cheese) Participants must prepare 1 kind of croissant with cheese filling 10 pieces must be prepared Each piece must weigh 40 g after baking, including toppings, fillings, garnishes, icings or glazes The jury will carry out tasting. Samples to be served fresh separately (3 pieces for tasting) Table space allocated per contestant is 30x30 cm 19 HOSPITALITY SALON CULINAIRE 2018

20 COOKING COMPETITIONS The judging criteria for category A-10 to A-11 Presentation & Innovation 25 points Composition 25 points Correct Professional Preparation 25 points Serving Arrangement 25 points Category A-10 Cold Platter of Fish (Terrine) Participants are required to prepare a single platter of fish for eight persons It is a must to use garnishes in your platter. Up to four appropriate garnishes can be used A separate plate of a single portion of the dish with its garnish must be displayed to view the actual portion No tasting in this category The list of ingredients is required and must be displayed Table space allocated per contestant is 80x80 cm Category A-11 Six-course Set Dinner Menu Participants must prepare a plated six-course gourmet meal for one person The meal must consist of a cold appetizer, a hot appetizer, soup, sorbet, a main course with its garnish and a dessert Hot food must be presented cold on appropriate plates The same ingredients must not be used in more than one dish The sorbet must only be mentioned in writing on the submitted menu, which must be printed on white paper No tasting in this category The list of ingredients is required and must be displayed Table space allocated per contestant is 100x100 cm 20 HOSPITALITY SALON CULINAIRE 2018

21 B- LIVE COMPETITIONS General Rules Participants who arrive before the scheduled time cannot enter the kitchens or use the fridges and other equipment. Participants must clean the kitchens after they finish the competition. Participants must refer to the hygiene rules and regulations of Boecker. Participants are not allowed to promote any competitive product to the competition s sponsors. Typed recipes without any name or establishment logo must be distributed to the judges before the competition commences. All food items must be brought in hygienic, chilled containers (thermo boxes or equivalent). Ready-made products are not allowed and may result in disqualification for the team. In case your recipes include pork or alcohol and some judges are unable to conduct tasting for religious reasons, the judges will be divided as sensory and technical. Thus, this will not affect the grading of the competition. Allowed The following items may be prefabricated or pre-arranged: Vegetables/fungi/fruits washed and peeled but not cut up/shaped Potatoes - peeled but not cut up/shaped Onions peeled but not cut up Basic stocks - taste neutral Basic dough can be pre-prepared Basic ingredients may be pre-weighed or measured out ready for use Fish can be scaled, filleted and the bones cut up Meat may be de-boned and the bones cut up Lebanese section Chickpeas can be brought as puree (mashed), ready to use during the competition Meat can be minced ahead of time but should be assembled on-site Scale of penalties Up to 5 points will be deducted from the final grade in case of: Impractical portion size (cost control, product waste and nutrition) Imbalance between meat and garnish Vegetables cutting and cooking Use of inedible materials Portion weight must be kept within the norms of accepted practice Excessive seasoning Not respecting time Not wearing official chefs uniform and hat Revealing contestant name on uniform Bringing pre-cooked food into the competition 21 HOSPITALITY SALON CULINAIRE 2018

22 Judging criteria Taste/Flavor Competitors must ensure that the item presented reflects the maximum taste and flavor. The composition must be nutritionally well balanced, easily digestible and light. The taste and colors of the creation need to be in line and must complement each other. Hygiene Refer to Boecker s hygiene rules. Participants will be graded on their hygiene by a Boecker representative, who will judge all participants according to the hygiene rules and regulations. Service Serving must be simple, practical and clean. There should be no excessive or unnecessary garnish. The plate and platter arrangement needs to be convenient for serving, while maintaining elegance. Team spirit The manner in which work is delegated and the cooperation in the kitchen will be judged. Correct professional preparation Preparations must be accurate and display mastery of basic skills and application of correct cooking methods. The degree of difficulty involved in the creation of the exhibit will be assessed in terms of individual artistic skills, competence and expertise involved in the execution and preparation. Presentation The dish must be appetizing, appealing, attractive and tastefully displayed. 22 HOSPITALITY SALON CULINAIRE 2018

23 Very Important: Bring all needed small equipment and kitchen utensils such as cutting boards, knives, pots, pans, bowls, plates as well as other materials needed to cook and serve. A typed recipe and detailed list of ingredients in English must be displayed on site before the start of the competition LEBANSESE CUISINE N.B. Chickpeas can be brought as puree (mashed), ready to use during the competition The judging criteria for category B-1 Taste/Flavor Correct Professional Preparation Hygiene Presentation Service Team spirit 50 points 20 points 10 points 10 points 5 points 5 points Category B-1 2-course Lebanese Menu Team participation: Two chefs Duration: 50 minutes Each team will have to prepare 2 Lebanese dishes made of: - One cold appetizer - One main course Each team must prepare two portions of each for tasting All ingredients will be checked for suitability by the judges before the competition starts 23 HOSPITALITY SALON CULINAIRE 2018

24 The judging criteria for category B-2 to B-4 Taste/Flavor Correct Professional Preparation Hygiene Presentation Service 50 points 25 points 10 points 10 points 5 points Category B-2 Manouche Saj Challenge NEW! Participants can select to participate either in Salty or Sweet Manouche, separate awards will be given accordingly Individual participation Duration: 15 minutes Participants must prepare 1 type of Saj Manouche (Salty or Sweet) Each participant should prepare 2 Manouche for Tasting Each Manouche should be served on a separate plate with its side garnish All ingredients must be edible and used in various typical Lebanese cuisine preparations Participants should use resting dough ready to use during the competition The Manouche can be done as bites or normal open Manouche Salty Saj examples: vegetables, cheese, Zaatar, spices, herbs, meat, eggs, kechek, Kawarma Sweet Saj examples: Halawe, Debes, Tehine, Loukoum, Jams, Sesame, Sfarjal A list of ingredients is required including the bread ingredients and preparation method Saj oven is available 24 HOSPITALITY SALON CULINAIRE 2018

25 Category B- 3 Lebanese Sandwich Individual participation Duration: 15 minutes The sandwich must be edible by hand, without the use of a knife or fork and consumable while standing Participants must prepare 2 sandwiches to be tasted by the jury Each sandwich to be served on a separate plate with its side garnish One side garnish is required on the portion to be displayed All ingredients must be edible and used in various typical Lebanese cuisine preparations Ingredients can be hot or cold and the sandwich can be prepared either hot or cold The bread used must be Lebanese such as pita, tanour, kaake, talmie, saj etc. which can be brought ready-made the day of the competition. Participants can also make their own bread based on traditional recipes with a unique twist, while preserving its identity and traditional characteristics The cost must not exceed $2 USD per sandwich A maximum of five ingredients are permitted in the sandwich The weight of the sandwich must not exceed 250 g Category B-4 Revised Plated Lebanese Dessert NEW! Individual participation Duration: 45 minutes The dessert should be a Lebanese specialty with a twist. The dessert can be cold or hot The dessert can be served with ice cream. The ice cream can be brought readymade the day of the competition. Osmalieh, Baklawa, Ferek dough can be brought raw to the competition, however must be cooked onsite Participants must prepare 2 portions to be tasted by the jury 25 HOSPITALITY SALON CULINAIRE 2018

26 INTERNATIONAL CUISINE The judging criteria for category B-5 Taste/Flavor Correct Doneness Cooking Technique 40 points 40 points 20 points Category B-5 Jacks Creek Perfect Steak Challenge NEW! Individual participation Duration: 20 minutes The chefs will be randomly assigned a cut of steak and a cooking method. The steak will be sourced from the same primal so all competitors have the same steak from same animal. Each participant will be allocated a different cooking method. The cut of steak given to the chefs on the spot will include a selection of one meat cut from the following: Tenderloin, Sirloin, Rib Eye, Rump, Skirt or Oyster Blade Once cut and cooking doneness have been determined each competitor will be presented with their steak. All steaks will be sourced and cut to the same size and weight. Competitors should bring with them their cooking pans and utensils Competitors can only bring with them: salt, pepper, butter or similar and olive oil. N.B. The meat will be distributed to all participants before starting the competition 26 HOSPITALITY SALON CULINAIRE 2018

27 The judging criteria for category B-6 to B-9 Taste/Flavor Correct Professional Preparation Hygiene Presentation Service 50 points 25 points 10 points 10 points 5 points Category B-6 Mystery Basket Individual participation Duration: 45 minutes Each participant will have to prepare one main dish to be produced from items in a basket provided by the organizer at the time of the competition Each participant will be required to prepare two portions for tasting Each participant will have ten minutes to write down a short brief of his recipe and submit it to the jury before the start of the competition It is a must to use a minimum of 5 ingredients from the basket given Category B-7 Burger Challenge Individual participation Duration: 30 minutes Participants must prepare two burgers for tasting Participants must assemble the burger during the competition Burgers may include any combination of condiments such as ketchup, mayo, mustard, spreads such as pesto, sauces such as barbecue and toppings such as onions, tomatoes etc. Pre-minced meat can be brought to the competition but should be flavored onsite All burgers must comprise of a ground beef, chicken, meat, fish, Lebanese twist patty or vegetarian patty served on a bun or other bread to be chosen from Prunelle s bread list All ingredients will be checked for suitability by the judges before the competition starts 27 HOSPITALITY SALON CULINAIRE 2018

28 Category B-8 Hot & Cold Tapas Individual participation Duration: 45 minutes Participants must prepare a variety of 2 different kinds of tapas: 1 hot and 1 cold Participants must prepare two portions of each (a total of four pieces) Each tapas must weigh g Tapas could include Mediterranean ingredients Dishes must be presented on individual plates with appropriate garnishes All ingredients will be checked for suitability by the judges before the competition starts Category B-9 Prunelle Senior Sandwich Challenge Duration: 15 minutes The sandwich must be edible by hand, without the use of a knife or fork and consumable while standing Participants must prepare three sandwiches of the same kind; one to be displayed and two to be tasted by the jury One side garnish is required on the portion to be displayed All ingredients must be edible; participants can use local or international ingredients Ingredients can be cooked ahead of time and heated during the competition The sandwich must not weigh more than 250 g Ingredients must be provided by the participants, except the bread which will be freshly baked by Prunelle The cost must not exceed $5 USD per sandwich Participants must select their bread from Prunelle s list, refer to the order sheet 28 HOSPITALITY SALON CULINAIRE 2018

29 The judging criteria for category B-10 Correct professional preparation / technical skills 50 points Design and composition 30 points Creativity and Originality 20 points Category B-10 Fruits and/or Vegetable Carving Individual Participation Duration: (90 minutes) Vegetables should be brought to the competition not peeled Free style theme Power tools are forbidden Work in plain uniform is required The only Inedible products allowed are items such as frames used to support your display Space allotted per contestant 60cm x 80cm 29 HOSPITALITY SALON CULINAIRE 2018

30 AWARDS 60 to 69 points is merit certificate 70 to 79 points is bronze medal and certificate 80 to 89 points is silver medal and certificate 90 to 100 points is gold medal and certificate The hotel/restaurant with the highest number of gold medals will be rewarded Many gifts will be awarded to the winners by the Hospitality Salon Culinaire sponsors Hygiene Award: A special hygiene shall be commissioned with a trophy from Boecker for the participant showing the highest standard of food safety and hygiene in each live category The gold medalists will be eligible for fast rack audition for TOP CHEF TV program. (NB: applicable only to Arab participants) HORECA network is not responsible for the audition or selection of TOP CHEF 30 HOSPITALITY SALON CULINAIRE 2018