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INTERNATIONAL SALON CULINAIRE

LT8 Pan Artisan Street Food Dough Ball Challenge

Competition details (including date and time)

45 minutes for the competition

Tuesday 6th March 1305hrs – 1350hrs

Competitors need to create 2 portions of an innovative street food dish, possibly taking influences from around the world. The dish in some way must include either a sour dough or pizza dough product supplied by the sponsor. The dish needs to be served up as if being delivered from a street food van or take away shop. The successful 10 finalists will be provided with both frozen 210gm balls of raw pizza and sour dough product to their place of work from the sponsor in advance to the competition for practicing. Product will also be available on the day of the competition. Judges will be looking for the creative use of the product and ease of service to a transient market.

Additional Information for this class

It is important that the competitor serves their dish in take away containers, and the containers are totally practical to be used in a commercial environment.

Sponsor

Pan Artisan

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 provided 
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

Ingredients Provided

All ingredients to be provided bu the competitor

What are judges looking for?

Judges will be looking for a good level of skills to be shown, as a 45 minute competition there is ample time for the chef to produce everything on site. The dishes produced by the chef are flavoursome and tasty and practical for service for this enviroment

View a copy of the judging sheet

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

1705hrs Awards Ceremony

Live Theatre

 

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 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 S21, which is closest to Live Theatre for unloading. 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, please park in the Orange Car Park and proceed with light Equipment to Live Theatre Registration.

 

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