INTERNATIONAL SALON CULINAIRE

ST2 Butcher a Whole Chicken for Sauté

Competition details (including date and time)

30 minute competition

Butcher a fresh chicken which will be provided. The skills test will be to cut the chicken into 10 pieces and display waste along with the service pieces. A detailed description of the cuts available is available in the competitor’s zone of the website.                                                                                                   

 

Additional information for this class.

The 10 pieces prepared from the chicken are 2 drumsticks, 2 thighs, 2 wings, 2 pieces of breast, 2 middle joint winglets. All waste to be presented.

 

Sponsor

 

Arrival Time

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

Equipment Provided

Workstations comprise a stainless steel preparation table and a single 13 amp plug socket, competitors will be expected to supply all other equipment required for their entry.

 

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. 

Ingredients Provided

A whole chicken will be provided.

What are judges looking for?

Each pair of meat cuts to be even and where knuckles are present they have been removed, leaving the middle bone to support the joint in cooking. Singeing of the meat will not be required but any visible feathers to be removed. 

To view a copy of the judging sheet please click here

Feedback

Judges will be available at the Skills 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

Salon Culinaire Awards Ceremony, Live Theatre, Nourish (Food & Drink) section of the show. If your class finishes before 1230hrs it will be 1400hrs on the day of your competition. If your class ends after 1230hrs it will be 1700hrs on the day of your competition. If you are competing on Thursday  8th March it will be at 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 S9 the Skills Theatre is located at the back of the hall. 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 S18, which is closest to SkillsTheatre 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 Skills Theatre Registration.

 

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