INTERNATIONAL SALON CULINAIRE

JSCD1 Table Centre Piece

Competition details

A decorative exhibit to competitor’s choice using any of the following mediums: pastillage, chocolate, marzipan, cooked sugar, salt paste. Minimum size 40cm x 40cm. Small amount of royal icing permitted may be used to enhance exhibit.

Useful information for this class

Competitior must assemble exhibit and not another person. Exhibits under 40cm in length or width will not be to schedule. Sugar exhibits may be displayed in a clear display case.

Sponsor

Renshaw

Arrival Time and Date

Wednesday 7th March 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 on Wednesday 7th March.

What are judges looking for?

Visual impact, wow factor. Clean display showing accurate complex skills and creative use of techniques.

View a copy of a Sugarcraft judging sheet

Feedback

Judges will be available in the vicinity of the Salon Display Registration desk in the exhibition hall , and will be giving feedback from early to mid afternoon. All competitors should endeavour to make time to do this.

Results

Results will be recorded on award cards adjacent to the exhibit as soon as the Chairman of Judges has confirmed them. Realistically this will be early afternoon. It is very important that the judges have time to ensure the exhibits have been marked consistently and recorded correctly, and this does take time.

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 on Wednesday 7th March 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,Nourish (Food and Drink) section of Hotelympia, Wednesday 7th March, 1700hrs.

 

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 S5 and the display area is just to your right on the side of the hall. 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 10,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 facility to park on the Lorryway, once you have finished unloading you must immediately remove your vehicle and proceed to the Orange Car Park.

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

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