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.