INTERNATIONAL SALON CULINAIRE

ST5 Knife Skills

Competition details (including date and time)

20 minute competition

Using pre peeled vegetables where applicable for preparation of the following-:

2 fondant potatoes with flat top and bottom oval ends approx. 80gms each

2 chateau potatoes 8 sides approx. 80gms each

4 turned carrots approx. 25 gms each

50gms Jardinere of swede, carrot and celeriac combined

50gms julienne, leek and celery combined

 

Additional information for this class

All vegetables may be brought to the competition peeled but not shaped, judges will be looking for sizes to be accurate and scales may be used to assess weights. Just to confirm the weight of the Jardinière and Julienne of vegetables is a combined weight of all the vegetables. Presentation should be on an appropriate tray.

Sponsor

Davin Foods

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

Competitors to provide all ingredients

What are judges looking for?

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.

 

potatos