Hotels / Restaurants / Pubs
Steve Munkley, Executive Chef at the Royal Garden Hotel Kensington has been appointed as Chef Director of Salon Culinaire.
If you require any more information in please e-mail: Cora Strachanor call: 020 7886 3074
Please click on the relevant class below to be directed to a full page of class information.
SALON DISPLAYSenior Display Classes
Kitchen/Larder SectionK1 Works in FatK2 Restaurant Platter for Two PeopleK3 Show or Presentation Platter
Restaurant Plates SectionR1 Starter PlatesR2 Restaurant Fish CourseR3 Main Course PlatesR4 Innovative 4 Course Vegetarian Tasting MenuR5 Innovative Dessert PlatesTeam SectionT1 Contract Food Service PlatesT2 Cold Buffet TableT3 Event CateringRestricted ClassesSR1 School Caterers Social ServicesPastry SectionP1 Table PieceP2 MiniaturesP3 Tea PastriesP4 Petits FoursSugarcraft SectionSC1 Entrance Sugarcraft ShowpieceSC2 A Small Decorative ExhibitSC3 Decorated Celebration CakeSC4 Novelty Cake (not carved)SC5 Sculpted Novelty CakeSC6 Decorated Easter EggSC7 Handbag and ShoesSC8 Wedding CakeSC9 Floral Celebration CakeSC10 Floral SugarcraftSC11 Floral BouquetSC12 Decorated Cup CakesSC13 A Trio of SugarcraftRestricted Classes for Members if LACA (Local Authority Caterers Association)SCR1 Decorated Celebration CakeSCR2 Decorated Novelty Cake
Junior Display Classes (To compete in a Junior Class you must be aged 23 or below as of 28th February 2016)
Kitchen/Larder SectionJK1 Works in FatJK2 Vegetarian or Vegan PlatterJK3 Innovative Plated TerrineRestaurant Plates SectionJR1 Starter PlatesJR2 Restaurant Fish CourseJR3 Main Course PlatesJR4 Innovative Dessert PlatesPastry SectionJP1 Table PieceJP2 Tea PastriesJP3 Petits Fours
Sugarcraft SectionJSC1 Celebration CakeJSC2 Novelty CakeJSC3 Wedding CakeJSC4 Floral Sugarcraft (Sugar Flowers)
Student Restricted ClassesS1 Bread Rolls and LoafS2 Canape ChallengeS3 Terrine DisplayS4 Amuse Bouche, SnacksS5 4 Course Fine Dining MealS6 Dessert Challenge
Student Restricted Sugarcraft ClassRSC1 Decorated Celebration Cake
SKILLS THEATREST1 Prepare a best end of LambST2 Whole Duck ButcheryST3 Lemon Sole FilletingST4 Seabass/Trout PreparationST5 Knife SkillsST6 Avocado StarterST7 Shrimp StarterST8 Complex Salad StarterST9 Classical SaucesST10 Amuse BoucheST11 Tea Pastries DecorationST12 Live GateauST13 Roll ShapingST14 Flan DecorationST15 Sugar Craft DecorationST16 Flambe WorkST17 Table LayingST18 Cocktail MixologyST19 Caesar’s Salad Challenge
Junior Live Theatre Classes (To compete in a Junior Class you must be aged 23 or below as of 28th February 2016)JLT1 Junior LambJLT2 British Culinary Federation Young Chefs’ ChallengeJLT3 Perfect Pasta JuniorOPEN LIVE THEATRE CLASSESLT1 Tilda Chef of the YearLT2 Perfect Pasta OpenLT3 Duo of Duck DishesLT4 Master Chefs of Great Britain ChallengeLT5 The Association of Pastry Chefs Dessert of the Year 2016LT6 Grab and Go Dough Ball ChallengeLT7 Elior Street Food ChallengeLT8 Freestyle Contemporary DessertTEAM LIVE THEATRE CLASSESLa Parade des Chefs
LT9 Churchill Chef and Potter Grand PrixLT10 The TUCO Cook and Service ChallengeLT11 The Flavour ChallengeLT12 Pro/Junior Team Challenge
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