CONTENTS P.3 P.4 P.5 P.9 P.10 Introduction by Nouhad Dammous Introduction by Joumana Dammous Contact Details Organizing Committee Jury Members P.12 P.14 P.18 General Information Rules and Regulations Awards 2 Hospitality Salon Culinaire 2018 participant manual
With a new setting and a new challenge, the goal for the candidates is simple. Returning for its 19th edition, the Hospitality Salon Culinaire comes to HORECA 2018. Hospitality Salon Culinaire provides a platform for the best talents in the industry to showcase their know-how and creativity. As true ambassadors of taste, participants will demonstrate the progress accomplished in a trade dedicated to passion, innovation and pleasure. Our main target is to focus on the Mediterranean and Lebanese cuisine. Good luck to all candidates! Nouhad Dammous A.D.F.T.H. 3 Hospitality Salon Culinaire 2018 participant manual
Dear participant, We are delighted to welcome you to the 19 th edition of the Hospitality Salon Culinaire and the 14 th edition of The Junior Chef Competition! This manual will provide you with all the information regarding the event. Wishing you the very best of luck, Managing Director Hospitality Services 4 Hospitality Salon Culinaire 2018 participant manual
Contact Details Sponsorship and Events Manager: Nancy Zaarour E. nancy@hospitalityservices.com.lb Sponsorship and Events Officer: Theresa Bechara E. theresa@hospitalityservices.com.lb T. 01480081 ext. 129 Hospitality Services Dekwaneh, Main Road Borghol bldg. 2nd Floor. P.O.Box 90155- Jdeideh El Metn 1202 2020 Beirut Lebanon T. 01480081 F. 01482876 hospitalityservices.com.lb 5 Hospitality Salon Culinaire 2018 participant manual
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 20 000 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 participant manual
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. 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 participant manual
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 participant manual
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 participant manual
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 participant manual
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 participant manual
Junior Chef 2018 Categories 1. Prunelle Junior Sandwich Challenge 2. Live Junior Chef Cooking (Main Course + Dessert) 3. Hot & Cold Lebanese Appetizers (Mezze) 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 that will be sent by February 2018. Participants are not allowed to promote any product competitive to the competition sponsors. Typed recipes must be distributed to the judges without any name or establishment logo before the competition starts. All food items must be brought in hygienic, chilled containers: thermo boxes or equivalent. Ready-made products are not allowed and may lead to disqualification of the team. Any specific utensils for the competition must be provided by the participants Allowed The following items may be prefabricated or pre-arranged: Vegetables/fungi/fruits washed and peeled but not cut up/or shaped Potatoes - peeled but not cut up/or 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 and filleted and the bones cut up Meat may be de-boned and the bones cut up 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 12 Hospitality Salon Culinaire 2018 participant manual
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 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. 13 Hospitality Salon Culinaire 2018 participant manual
Rules and regulations Judging criteria for Category J1 Judging criteria Taste/Flavor Correct Professional Preparation Presentation Hygiene Serving 50 points 25 points 10 points 10 points 5 points Category J1: PRUNELLE JUNIOR 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 ingredient 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 14 Hospitality Salon Culinaire 2018 participant manual
Judging criteria for Category J2 and J3 Taste/Flavor 50 points Correct Professional Preparation 20 points Presentation 10 points Hygiene 10 points Team spirit 5 points Serving 5 points Category J2: LIVE JUNIOR CHEF COOKING COMPETITION Team participation: Two students Duration: 60 minutes (one hour) Each team will have to prepare one red meat dish and one Chocolate cake Gateau au chocolat Each team should prepare 2 portions of each dish for tasting Participants must use basic and simple recipes The biscuit or génoise is the only item that can be brought ready to use for the competition. All ingredients will be checked for suitability by the judges before the competition starts Meat dish: Dishes must be presented on individual plates with appropriate garnish The plate should consist of a maximum weight of 220g including sauce, potatoes, rice or pasta with vegetable garnish Meat cooking temperature must be 58 degrees It is a must to use Australian meat in your recipe. The meat cut to be used is striploin N.B. The meat will be available free of charge only during the competition and will be distributed on April 19 to all participants 15 Hospitality Salon Culinaire 2018 participant manual
Chocolate Cake, Gateau au chocolat Free style shape Desserts should be fully prepared on-site during the competition The dessert can contain sauce or couli The biscuit or génoise is the only item that can be brought ready to use for the competition. Category J3: Hot & Cold Lebanese Appetizers (Mezze) Team participation: Two students Duration: 60 minutes (one hour) Each team will have to prepare one hot and one cold Lebanese appetizer The team must prepare two portions of each for tasting Examples Hot appetizers Kebbe (all types of kebbe) Chicken liver kasbet djej Chicken wings jweneh mtabale Halloumi cheese Fatte Omeltte 3ejje Spiced potatoes batata harra Falafel, etc. 16 Hospitality Salon Culinaire 2018 participant manual
Cold appetizers Hommos Fish tajen Thyme salad zaatar salad Mtabbal batenjen Wine leafs warak 3enab, etc. Participants must use basic and simple recipes Freestyle presentation of dishes Chickpeas can be brought puree (mashed), ready to use during the competition Meat can be minced ahead of time but should be assembled on-site Any specific utensils for the competition must be provided by the participants All ingredients will be checked for suitability by the judges before the competition starts 17 Hospitality Salon Culinaire 2018 participant manual
AWARDS 60 to 69 points merit certificate 70 to 79 points bronze medal and certificate 80 to 89 points silver medal and certificate 90 to 100 points gold medal and certificate Many gifts will be awarded to the winners by the Junior Chef Competition 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 18 Hospitality Salon Culinaire 2018 participant manual