INTERNATIONAL SALON CULINAIRE

LT10 TUCO Cook and Serve Challenge

Competition details (including date and time)

90 minute competition 

Monday 5th March 1230hrs – 1400hrs

 

Prepare, cook and serve a three-course meal for 4 covers, 2 covers presented to the judges and 2 covers served to diners at a laid table.  The team is to consist of 1 chef, 1 commis and 1 waiter.  First course is to be presented and served within 25 minutes, main course within 60 minutes and sweet within 75 minutes.  Water and one wine to be served.  A table (70cm x 70cm) and two chairs will be provided. Teams to provide own ingredients and equipment.  Descriptive menu, including the wine to be provided. Open to teams from any industry

Sector.  Please note that all diners will be provided by TUCO (the sponsor).

 

Additional information for this class

Below are additional guidelines supplied by the sponsor, guests  will be arranged by the sponsor and will be in situ by the start of the event. Both front and back of house competitors should be ready to be questioned by the judges.

Sponsor

TUCO

Arrival Time

Minimum one hour before competition. Please report to Live Theatre registration when you arrive.

Equipment Provided

Workstations comprise a 6 ring burner, oven and grill, electricIty points, plumbed in sinks and hand wash basins. There is also access to refrigeration and a freezer.

A visual of a workstation can be viewed below.

Hygiene Products

Disposables

Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Ecolab.

Cling Film, Foil and Baking Paper will be provded 

Specific Instructions for Front of House

You will be allocated a table and have no longer than 15 minutes to lay-up; your guests need to be seated before the starter is served.

You are to bring with you:

  • A table centre.
  • A descriptive menu card showing the dishes to be served and the accompanying wine.
  • A 90cm x 90cm tablecloth.
  • Service equipment including crockery for four covers (chefs are presenting four covers of all three dishes), glassware and cutlery for two covers and salt and pepper. 
  • Linen napkins and service cloths Wines and water.
  • Butter and bread rolls (these may be pre-baked, or your chef may bake them for you)
  • You are to wear front of house uniform.

 

What are judges looking for (FOH)

  • Interaction between you and your diners.
  • Knowledge of the food and wine being served.
  • The preparation of the table – including menu card, table centre, table lay-up.
  • Adhering to the competition criteria / timings.
  • Safe and hygienic practices, including uniform and personal grooming.
  • Teamwork
  • Food service skills and techniques.
  • Preparation, presentation and service of wine and water

Specific Instructions for Chefs

You must be in chefs whites and bring with you all your own cooking utensils, crockery (remember you are using your own plates to present your meals), specialist items (e.g. ice cream makers etc), and all ingredients. You will have 15 minutes to unpack and arrange your work station

You may bring ready peeled and washed vegetables, and prepared pasta or pastry, but all cutting; shaping and further preparation of these must be done during the competition – these are some of the skills on which you will be judged.

You may bring prepared stocks.

 

What the judges are looking for (Chefs)

  • The content of your three dishes, both in their own right as individual dishes, and in the way they harmonise with each other to form a well-balanced meal in terms of flavours, colours, textures and portion size.
  • The range of individual culinary skills you demonstrate.
  • Teamwork
  • Correct serving temperature of food and plates.
  • Attractive presentation.
  • Adhering to the competition criteria / timings.
  • Clean, tidy and hygienic working practices.

View a copy of the judging form

Products Provided A table (70cm x 70cm) and two chairs will be provided. The sponsor will provide diners.Teams to provide own ingredients and equipment.
Menu/Allergens Please ensure you bring a menu with you on the day of your competition with details of any allergens incorporated into your dish/dishes clearly stated

Additional Awards

In addition to Best in Class Cook and Serve Team, separate awards will also be made for:

  • Best kitchen
  • Best food service 

Feedback

Judges will be available at the Live Theatre for feedback after the judging has been completed, all competitors should make time to do this.

Results

Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –

Time/Location

1700hrs Awards Ceremony

Live Theatre Competition Area.

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 S11, Live Theatre is located to the back of the hall slightly to the left of the entrance. If you need drop-off faclilities 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 S21, which is closest to Live Theatre for unloading. There is no faciity to park on the Lorryway, once you have finshed 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, please park in the Orange Car Park and proceed with light Equipment to Live Theatre Registration

 

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