JR3 Main Course Plates

Competition details (including date)

JR3 Main Course Plates

Monday 29th February

To present three different individual main course plates to competitors 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 glaze should be used to enhance the presentation.

 

Additional information for this class

Table presentation should be pleasing and easily understood, a menu card is helpful in directing the judges on ingredients and how the dishes are put together. Service plates should be appropriate for food service and there to enhance the presentation to the customer. Competitors are reminded that serving plates, dishes  need to be practical and food safe

 

Sponsor

Craft Guild of Chefs

Arrival Time

0730hrs – 0845hrs. Please report to Salon Display Registration when you arrive.

Re-touch area

There will be a re-touch area located close to the Salon Display registration desk. This will comprise trestle tables, a plumbed in sink with hot and cold water, and power points.

The re-touch area should be used for finishing touches only, not full assembly. 

Competitor’s Exhibit Reference Details

Labels will be issued to be attached to the top visual side of each entry. A second label will be attached underneath

Judging

All judging is blind, using reference numbers, and will commence promptly at 0900hrs each morning.

What are judges looking for?

Judges are looking for three well balanced main course plates. Competitors are reminded that the plates are a Main Course and must be complete with the appropriate vegetables, garnishes and sauces applicable to each plate. Competitors should ensure that sizes are balanced throughout and correct cooking of main items is shown. Glazing should be neat and free from tears or blemishes.

To view a copy of a judging sheet for Salon Display please click here.

Feedback

Judges will be available in the vicinity of the exhibits after judging has been completed, all competitors should make time to do this.

Results

Results will be recorded on award cards adjacent to the exhibit.

Security of Dishes

All reasonable care will be taken for the security of dishes and equipment, the Management Team will not be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display. It is the individual’s responsibility to cover this personal risk.

Removal of Exhibits

All exhibits must be removed at 1700hrs or just after and not before. The Management Team have the right to remove and destroy exhibits remaining after such time. The Management Team may remove any exhibit deemed to be unhygienic or below standard.

Presentation of awards –

Time/Location

Salon Culinaire Awards Ceremony, Live Theatre, Food and Drink section of Hotelympia.

1715hrs

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at www.hotelympia.com/salon passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S7 turn right as you enter the show. If you need drop-off facilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door S10,which is closest to Salon Display for unloading. The Salon Display registration desk and re-touch area are located close this door. There is no faciity to park on the Lorryway, once you have finished unloading you must immediately remove your vehicle and proceed to the Undercroft Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, you can park in the Undercroft Car Park and proceed to Salon Display

   
potatos