Hotelympia is the UK’s largest foodservice and hospitality event and the most important show for any professional wanting to gain access to the latest products, trends and thinking from across the hospitality sector.  It is the destination to find real innovation and the people behind that innovation.

Hotelympia is the place to improve your business performance and customer offering -  for your hotel, restaurant, pub, café or catering company -  through guaranteed access to the latest products from food and drink, catering equipment, interiors, technology, careers, and waste management providers.

Hotelympia is the place to discover the innovation and the products to equip and connect your business. 

S6 Dessert Challenge

Competition details (including date)

SR1 School Caterers /Social services     

Thursday March 8th 0730hrs – 1700hrs

Class only open to staff employed in school catering/social services.

Challenge is to present two portions of a starter and two portions of dessert (one course to contain English apples) based on healthy nutrition. Displayed with a description and menu card, please note the dishes will be tasted by the judges.

Additional information for this class

Table presentation should be pleasing and easily understood, a menu card is required 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

Hobart Cooking Solutions

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.

Competitors 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

Judges will be looking for well balanced plates between the two courses. Good use of apples shown in the applicable course, and all food cooked and presented correctly with accompanying vegetables and sauces. Scrutiny will be on the requirement for healthy food and innovation shown. As this class is tasted judges will looking  for good harmonising of flavours and use of apples, food should be cooked correctly and not overcooked. A light glaze can be used to enhance presentation 

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

 

What are judges looking for?

Modern practical plating style, and ease of service. Good clean execution and relevant use of ingredients and glazing where applicable to enhance the food.

Most important is the equal sizing of each dessert so there is a balance across the three plates glazing should be neat and free from tears or blemishes.

Exhibit may follow a theme if desired. This must be evident to the judges enabling a full understanding of the dishes on show.  

To view a copy of the judging sheet for this class 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.

Thursday 8th March 1430hrs

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 faciity 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

 

 

potatos