Fiji Barista of the Year
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- Blaise Watkins
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1 FIJI CHEFS ASSOCIATION Presents NATIONAL SALON CULINAIRE 2016 & Fiji Barista of the Year proudly supported by BAKERY INGREDIENTS SINCE th 11th November, 2016 Sheraton Fiji Resort Fiji Chefs Culinary Passion for the Pacific
2 ILS Entry Fees All entry Fees are non- refundable Student classes- $20.00 Junior classes- $55.00 Open classes- $65.00 Year Classes- $ Junior Status A Junior Chef is classified as someone born on or after 01 st January; A copy of your birth certificate has to be submitted with your entry form for verification. Failure to submit will result in your entry been null and void. General Information - All Classes All entries must be on official entry form and received no later than 25 th OCTOBER PLEASE NOTE: Late entries will NOT be accepted. An entry fee must accompany each entry form. A copy of your birth certificate has to be submitted with your entry forms for verification. Student /apprentice category is only for the bona fide students of tertiary, catering and vocational students. Competitor numbers and confirmations will be sent out prior to competition and the competitors have to know their number on the day of the competition. The organizers reserve the right to change and modify any of the rules and conditions, and their interpretation of rules is final. The organizers also reserve the right to limit numbers and entries in any one class, or cancel a class should there a need be. All equipment and produce to be provided by competitors unless otherwise specified. Competitors to be responsible for their own equipment at all times, the organizers do not accept any responsibility for loss/ damage to any equipment or associated items on display. The decision of the judges in all matters relating to the Salon Culinaire is final and no correspondence will be entered into. Results of each competition will be posted once the Chief Judge has signed them off. Competitors have to be in chef s uniform for medal presentation. This is compulsory. When you provide your menu card and recipe for any class that states, that recipe becomes the property of the Fiji Chefs Association and that particular sponsor and may be reproduced for promotional purposes and also may be involved or used on the Fiji Chefs Association web site. All competitors are to be in sober habits throughout the competition. Any competitor under the influence of alcohol will not be permitted to compete. Any unprofessional behaviour won t be tolerated and this could lead to total dismissal from the Salon Culinaire.
3 Static Classes Static exhibits will be provided with table space appropriately numbered by class. You will be allocated an area to plate up before placing on the presentation tables Entries arriving on the wrong day will not be judged All work must be done by the individual competitor and if required the competitor may be asked to provide evidence to the satisfaction of the judges that the work is bona fide. They need to give a detailed run down on their exhibits if necessary. Competitors must provide their own display silverware, mirrors, platters etc. All display plates must not display any identification ie work logos etc. All entries must be presented on proper, suitable plates, polished silver, crockery without cracks etc Where there is restricted size of entry, points will be deducted for not keeping within the size limit. A description of an entry must accompany each entry. Please make sure this is tidy as it is also on display with the entry. All ingredients used on the plates must be edible. Unless otherwise specified. The Judges shall have the right to test, taste and examine all exhibits, if deemed necessary. All Entries must be glazed where appropriate Live Cooking Classes Competitors to supply all ingredients unless specified. Competitors to supply menu cards and recipes at time of presentation if requested in class criteria. Competitors are advised not to bring additional display materials, this will not be allowed. Competitors are advised to mark the underside of plates for ease of identification in the dishwashing area. Some refrigeration and deep freeze space access will be provided. Competitors must supply their own utensils and ancillary equipment. Basic Stocks and only Mother Sauces can be prepared in advance. Vegetables which are to be used can be washed and peeled but not cut. Competitors are required to clean their stoves and equipment at the end of the competition. Marks will be deducted if this is not carried out. All competitors must be in full chef s uniform. (Jacket, pants, apron, hats & safety shoes. (neckties optional) Competitors to bring in their own extension cords for the use of any electrical appliances. Competitors are to bring their strikers/ lighters to light the stoves. (The technicians are not there to light competitors stoves each time they need to cook) For 2016 classes no repetition of dishes will be allowed for each competitor. All live cooking competitors are to report to registration desk 30 minutes prior to the start time of their class.
4 ALL COMPETITORS KEY MARKING CRITERIA TO CONSIDER: 1. Creativity 2. Colour contrast 3. Modern trends 4. Hygiene 5. Timing 6. Area of difficulty 7. Suitable for restaurant service 8. Portion size 9. Glazing- for static classes 10. Flavour 11. Taste 12. Nutritional balance 13. Appropriateness of dish for category
5 Student & Apprenticeship Category Class 01 Hot Main Course-Static To display 1 plated main course presented cold. Menu description is required with the dish. This Class is only open for students of a recognised Hotel & Catering Institute or Vocational School. Class 02 Cold Dessert-Static To display 1 plated cold dessert. Menu description is required with the dish. This class is only open to students of a recognised Hotel & Catering Institute or Vocational School. Class 03 Classic Local Dish with Modern Twist -live A main course for 2 covers to be individually plated within 60 minutes. In order to promote local ingredients - poultry, meat, seafood and vegetables are included and must accompany this classical local dish with your own modern twist. Vegetables can be washed and peeled, but not cut; basic stock and sauces can also be prepared in advance. Menu description and recipe required with the dish. This class is only open to students of a recognised Hotel & Catering Institute or Vocational School. Class 04 Classic Local Dessert with Modern Twist -Live A dessert of your choice for 2 covers to be individually plated within 60 minutes. We encourage promotion and utilisation of local ingredients to accompany this classic local dessert putting in your own modern twist, however you can use imported ingredients e.g. yeast, gelatine etc if it s required in your dish. Menu description and recipe required with the dish. This class is only open to students of a recognised Hotel & Catering Institute or Vocational School.
6 Junior Category Class 05 Cold Dessert- Static To display 2 covers of same plated dessert to be individually plated. Menu description and recipe required with the dish. Class Tier Theme Cake-Static Sporting, wedding, birthday or anniversary cake. The total base area not to exceed 51 cm square. No height restriction. Pettinice (Ready to Roll), Royal Icing allowed. All decoration is of competitor s choice and must be handmade and edible. Ribbon, stamen, tuille, plastic pick, pillars, skewers, cake stands and taped wire permitted. Entries not meeting the criteria will not be accepted. All entries must be presented on boards with cleats, for ease of handling. Points will be deducted if cleats are not used. As cakes will not be cut a dummy or block may be substituted. Theme description required on the side. Class 07 Vegetarian Entrée-Live A vegetarian entrée of 2 covers, to be individually plated within 45 minutes. The dish can be Ovo Lacto (meaning you may use eggs and dairy product but no direct animal or seafood products). Menu description and recipe required with the dish. Mandatory class for Fiji Junior Chef of the Year Class 08 Brunch Breakfast - Live You cook and present café style hot cooked brunches for 2 covers individually plated within 60 minutes. The brunch must include egg, tomato and a rootcrop cooked in competitor s choice of style. Competitors can use any other ingredients of their choice. Menu description and recipe required with the dish. Mandatory class for Fiji Junior Chef of the Year 2016 Class 09 Main and Dessert- Live A main course and dessert for 2 covers to be individually plated within 90 minutes. The main course must include use of a chicken leg either bone-in or de- boned; for dessert you must use at least one (1) local fresh fruit. Fruit in the garnish will not be accepted as the mandatory local fruit. Menu description and recipe required with the dish. Mandatory class for Fiji Junior Chef of the Year 2016
7 Open Category Class Tiered Celebration Cake-Static Cake to be a celebration theme i.e. wedding, birthday or anniversary. Cake to be 2 tiered with a total base area not to exceed 51 cm square. No height restriction. Pettinice (Ready to Roll), Royal Icing allowed. All decoration is of competitor s choice and must be handmade and edible. Ribbon, stamen, tuille, plastic pick, pillars, skewers, cake stands and taped wire permitted. Entries not meeting the criteria will not be accepted. All entries must be presented on boards with cleats, for ease of handling. Points will be deducted if cleats are not used. As cakes will not be cut a dummy or block may be substituted. A tier is defined as a layer OR level of cake. Tiers may be separated by pillars, stands, or may be stacked one on top of the other. Theme description required on the side. Class 11 Cold Dessert-Static To display 2 different desserts; 2 covers of each to be individually plated of competitor s choice. Menu description and recipe required with the dish. Class 12 Petit Fours-Static To display a selection of Petit Four show pieces consisting of competitor s choice of pastries, petit fours or pralines (chocolates). For your choice you must present a range of 6 items with 6 portions of each. Total number of pieces presented will be 36. Maximum space allocation is 100cm x100cm. Mandatory class for Fiji Pastry Chef of the Year 2016 Class 13 Desserts-Live To serve 2 covers of your choice of a dessert to be individually plated with in 60 minutes. Menu description and recipe required with the dish. Mandatory class for Fiji Pastry Chef of the Year 2016 Class 14 Cake Decoration-Live Decorate and present a cake must be completed within 60 minutes. Cake to be marked in eight portions with only 1 piece cut for tasting. 2 round sponges will be supplied (Chocolate and Vanilla, not necessary to use both) along with masking cream (must be used), turntable and scraper. Bakels products available for competitor use for decorating to include white and dark chocolate, a selection of coloured RTR icings, fruit fillings, colouring pastes. Chocolate and sugar work is recommened as garnish. Competitors must not bring in any pre made garnishes, however competitors are allowed to bring in tuille paste or other ingredients for decorating purposes provided the decorations are made on-site during the live competition. Mandatory class for Fiji Pastry Chef of the Year 2016 Class 15 Salad Creation-Live A salad for 2 covers to be individually plated within 30 minutes. All Salad preparation must be done at the competition, lettuce and vegetables can be washed but not cut. Menu description and recipe required with the dish
8 Class 16 Curry Dish-Live A main course for 2 covers to be individually plated within 60 minutes. Innovative and variety of accompaniment is encouraged but the portion has to be for one person per plate.. Menu description and recipe required with the dish. Class 17 Pasta Dish- Live A main course for 2 covers to be individually plated within 60 minutes featuring any Pasta. Fresh pasta and innovative ideas are encouraged. Menu description and recipe required with the dish. Class 18 Beef Dish- Live A main course for 2 covers to be individually plated within 60 minutes featuring beef tenderloin. Menu description and recipe required with the dish. Class 19 Seafood Dish- Live A main course for 2 covers to be individually plated within 60 minutes featuring seafood as your main ingredient. Menu description and recipe required with the dish. Class 20 Main Course & Dessert -Live To cook and present a 2 course meal; main course & a warm dessert for 2 covers individually plated within 90 minutes. The main protein for the main course has to be a Lamb product. The dessert is of competitors choice. Menu description and recipe required with the dish. Mandatory class for Fiji Chef of the Year 2016 and is limited to one entry per property. Class 21 Mystery Box-Live To cook and present a 2 course meal: entree & main course for 2 covers individually plated within 90 minutes. You need to present the menu in the first 60 minutes of your competition. There will be a communal table with ingredients as well and the jugde will present the compulsory ingredient on the start of the competition. (Competitors will be given 15 minutes prior to their cooking time to gather all ingredients required, set up work station and prepare workflow plan). Menu description required with the dish. Mandatory class for Fiji Chef of the Year 2016 and is limited to one entry per property. Class 22 Modern Canapé -Live To cook and present cocktail canapé reflecting unique touches. You will be required to prepare and present 12 serves of 2 different varieties of canapés consisting of 1 cold canapé and 1 hot canapé. These canapes must include a meat and a seafood selection or a vegetarian option to substitute one of these (meat or seafood) choices. Canapes to be presented within 90 minutes. Special cocktail crockery s can be brought in by the competitors. Menu description required for each canapé. Mandatory class for Fiji Chef of the Year 2016 and is limited to one entry per property.
9 Fiji Year 2016 Category Class 23 Fiji Junior Chef of the Year 2016 This is a triathlon event, judged on a variety of skills. The winning entries in this class will have displayed ingenuity and empathy with different produce. Competitors will be required to compete in the following; Class 07 Vegetarian Entrée-Live Class 08 Brunch Breakfast - Live Class 09 Main and Dessert-Live Class 24 Fiji Pastry Chef of the Year 2016 This is a triathlon event, judged on a variety of skills. The winning entries in this class will have displayed ingenuity and empathy with different produce. Competitors will be required to compete in the following; Class 12 Petit Fours-Static Class 13 Dessert-Live Class 14 Cake Decoration-live Class 25 Fiji Chef of the Year 2016 This event is judged on a variety of skills. The winning entries in this class will have displayed ingenuity and empathy with different produce. Competitors will be required to compete in the following; Class 20 Main Course & Dessert-Live Class 21 Mystery Box-Live Class 22 Modern Cocktail Food-Live If you would like further details please contact; Davendra Reddy Mobile davendra.reddy@fnu.ac.fj Aman Kumar Mobile aman.kumar@fnu.ac.fj Jean-Marc Ruzzene Mobile Jeanmarc.Ruzzene@hilton.com
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