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T2 Cold Buffet Table

Competition details (including date)

T2 Cold Buffet Table

Teams will be advised of their day of display plus delivery/collection facilities

Team of 6 chefs to compete in a cold buffet platter challenge in each of the following categories -:

-A platter of 8 different tasting finger food dishes, 4 prepared cold, 4 prepared hot served cold.

-4 different starters, the dishes should show variation and balance of your chosen ingredients. 2 prepared cold and 2 prepared hot, presented cold.

-4 different main courses, using “on trend” cooking techniques, display methods or ingredients to create 4 individual main course dishes, cooked hot and presented cold.

-4 different desserts, choose your ingredients, portion size and flavour balance with care and present 4 show stopping desserts. Prepared as you wish and displayed cold.

-A 3 course vegetarian meal, teams are advised to push the boundaries in delivering a nutritious, inspiring vegetarian menu fit for a modern customer dining environment.

-A show platter using meat, poultry, game or fish for a minimum of 6 portions, a further portion should be served plated to show portion size and balance. This dish is prepared cold, served cold; a suitable glaze should be used to enhance the presentation.

-A mixed petits fours and chocolate selection Show Piece for 6 persons, a real wow factor to complete a gastronomic experience. Individual bite size petits fours and chocolates for 6 people of at least 4 different varieties, 24 in total, each piece to weigh 6-14g, presented around a central edible show piece with a height of at least 60cm. Showpiece can be made of any edible material; the use of non-edible supports may be used, but should not dominate the exhibit. A separate plate containing a sample of each petit four variety to be presented for judging.

Note for team buffet event, all works can be enhanced with a suitable setting gel. Descriptions of all dishes to be displayed, marks to be awarded in all sections of this class, and the results will be combined to achieve an overall result for the team. A purpose-built finished Buffet Table needing no enhancement or dressing will be provided for all teams, an image of this will be sent to all competing teams.
 

Additional information for this class

Teams entering the team buffet will receive a judging overview and criteria breakdown for each section upon acceptance of the class.

Sponsor

CESA

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. 

Judging

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

What are judges looking for?

Teams entering the team buffet will receive a judging overview and criteria breakdown for each section upon acceptance of the class.

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

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