INTERNATIONAL SALON CULINAIRE - SCHEDULE OF COMPETITIONS - @SalonCulinaire
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@SalonCulinaire
INTERNATIONAL
SALON CULINAIRE
SCHEDULE OF COMPETITIONS
#HireTheSmile
#TrainTheSkill
THE CHEF ACADEMY
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CONTENTS
SALON Sponsors
page
4
CULINAIRE
The Salon Team 6
Judges 7
SALON DISPLAY 8
Salon Display Senior Classes 8
Senior Display Timetable 10
Steve Munkley Chef Director Salon Display Junior Classes 11
Junior Display Timetable 12
Salon Display Student Classes 12
Student Display Timetable 13
SUGARCRAFT 14
Sugarcraft Senior Classes 14
It’s that time of year again to dust off your competition knife sets and set about
Sugarcraft Junior Classes 16
choosing your entries for next year’s International Salon Culinaire competitions.
Sugarcraft Timetable 17
Held within the Excel London under its new exciting exhibition name of the “Hotel,
THE SKILLS THEATRE 18
Restaurant and Catering Show” [HRC] from the 3rd to 5th March 2020.
Skills Theatre Classes 19
In the following pages I am delighted to introduce this year’s competition line-up Skills Theatre Timetable 21
which will have over 100 events. Offering a wide variety of different challenges for LIVE THEATRE 22
chefs of varying levels of skills and experience, so I’m sure you will find a class that will Live Theatre Junior Classes 23
appeal to you. We have added some new exciting classes to the program and brought Live Theatre Open Senior Classes 23
back some others, including the mystery basket Grand prix sponsored next year by Live Theatre Team Classes 26
Bidfood. In the display area there will be a welcome return for the “Table of Honour” Restricted Live Theatre Classes 29
This is where some International Gold winning competitors will show off their medal Live Theatre Timetable 31
CONTENTS
winning exhibits for viewing. AWARDS 32
Due to the immense demand, we will be increasing the space allocated to Sugarcraft
display, allowing for more exhibits. Thanks to our work with CESA, Live Theatre will
be dragged into the 21st century with every station having state of the art equipment
including a combination oven and induction pads for each of the chefs to cook on.
Our Skills Theatre will be back with both kitchen and service competitions listed.
Colleges the length and breadth of the country are fighting for spaces in this salon, to
test the abilities of their students. As an enrichment to their teaching programs it
shows commitment from the college lecturers in going the extra mile for the
betterment of their young chefs.
Having listened to competitors and mentors we will be introducing a welcome
“competitor lounge” where on arrival you’ll be able to collect your thoughts and a hot
beverage along with improved changing facilities.
In order to maximise your competing experience please do check out the Competitor
Zone on the HRC website – www.hrc.co.uk/international-salon-culinaire there is a
huge amount of information that you will need and help clarifying the rules which will
guide you towards achieving success. Don’t forget to visit the feedback zone on all the
salons where judges will make themselves available as soon as possible after your
event to discuss your work and give you their professional feedback.
Good luck to all competitors, I hope that participating in The International Salon
Culinaire is both rewarding and enjoyable, plus gives you an experience and challenge
that will help you to reach great heights in your career. Don’t forget to get all your
colleagues to register to visit the event so they can support your entry.
On behalf of all the Montgomery and International Salon Culinaire team, I would like to
thank all of our sponsors, the salon teams, judges and colleagues for their continued
support.
I look forward to welcoming you at the HRC Show next March.
3
THANK YOU TO OUR PARTNERS
Salon diSPlay & SkillS TheaTre SkillS TheaTre
HEADLINE PARTNER SUPPORTED BY
SPeCialiST ingredienTS eMPloyMenT & offiCial food WaSTe SkillS TheaTre Seafood
ParTner reCrUiTMenT ParTner ParTner ParTner
JUdgeS Chef JaCkeTS CoMMeMoraTiVe aWard PlaTeS Cling filM, ParChMenT PaPer and foil
SUPPlied By deSigned and SUPPlied By SPonSored By
exhiBiTion and
inTernaTional
Salon CUlinaire
kiTChen eQUiPMenT CoMBi oVenS SUPPlied By TaBleWare SUPPlied By
SUPPlied By MeMBerS of CeSa
oPening hoUrS
1000hrs – 1700hrs
Tuesday 3rd March &
Wednesday 4th March
CLASS SPONSORS
1000hrs – 1600hrs
Thursday 5th March
For further information on International Salon Culinaire please contact
Andrew Pantelli, 9 Manchester Square, London W1U 3PL.
Telephone: 020 7886 3074 Email: andrew.pantelli@freshmontgomery.co.uk
Or visit the International Salon Culinaire pages on the HRC website
www.hrc.co.uk/international-salon-culinaire
THE HRC EVENT IS ORGANISED BY MONTGOMERY GROUP.
4
CFC Consult is a specialist Recruitment
Service company with an office based in
Aldershot.
As a client you will receive an efficient,
bespoke and innovative service, which will
save you much of the time and hassle
associated with resolving your specific
employment needs.
At CFC Consult Ltd we pride ourselves with
pairing like-minded candidates with clients.
We have found that people who are like-
minded work and play better together.
Their talents, attitudes and personalities
complement each other, creating a
Powerhouse partnership of possibility.
We are able to offer this due to specialist
consultants, experts in the catering and
hospitality industry. Making us one of the
leading recruiters for your chosen industry.
Our clients are varied from a small nursing
home, gastro pubs, to international hotels and
large contract caterers.
Although we are a small boutique company
we have made a big impact within the large
corporate companies.
Our offer is consistency, commitment and
access to a broad network which means you
get structure with the personal touch.
Ultimately, you will be part of a close working
relationship aimed at building a constructive
and lasting partnership, and will therefore be
in receipt of a continually tailored and effec-
tive recruitment service
www.cfcconsult.co.uk
info@cfcconsult.co.uk
IN PARTNERSHIP WITH
THE INTERNATIONAL SALON CULINAIRE TEAM
Chef direCTor ProJeCT direCTor Salon diSPlay
Steve Munkley andrew Pantelli ChairMan of JUdgeS ViCe ChairMan of JUdgeS
larder / PaSTry alan Whatley
Mark hill
We are privileged to have some of the industry’s
liVe TheaTre
most respected individuals who give up their time
to be part of the Salon Culinaire team. The Team
will be on hand throughout the show to welcome,
assist, advise and support competitors throughout
their experience, whilst ensuring that all the
classes run smoothly. Thank you to all of our team,
and the wider team of Judges for their help and
ChairMan of JUdgeS lead JUdge lead JUdge support, it is very much appreciated.
Steve Scuffell graham Crump harry lomas
SUgarCrafT regiSTraTion and adMiniSTraTion
ChairMan of JUdgeS ViCe ChairMan of JUdgeS lead JUdge Manager aSSiSTanT aWardS
adMiniSTraTor
lesley herbert Jane hatton kelly Mackenzie Pauline Tucker Maria drury
Mark Codgebrook
SkillS TheaTre BaCk of hoUSe and CoMPere SUPPorT
ChairMan of JUdgeS lead JUdge lead JUdge lead JUdge Steve love kevin Byrne
david Mulcahy neil rippington dom owen Maxene gray
(Service Competitions)
6
IN PARTNERSHIP WITH
THE JUDGES
Below are just some of the esteemed Judges who have
already committed to judging at the International Salon
Culinaire in March 2020
NAME ESTABLISHMENT NAME ESTABLISHMENT
Anthony Armstrong Fillet of Soul Gary Klaner Landmark Hotel
Daniel Ayton Tower Hotel (glh Hotels) Danny Leung Lexington London
Christopher Basten The Brookwood Partnership Steve Love LOVES CONSULTANCY LIMITED
Andrew Bennett MBE Craft Guild of Chefs Anthony Marshall London Hilton Park Lane
Richard Bowden ABM Catering Fergus Martin Major International
Mick Burke The School of Artisan Food Bob McDonald MPD Consultancy
Tony Cameron Westminster Kingsway College Jeremy Medley Infusions Ltd
Stephen Carter Boodles Brian Mellor Harthill Cookery School
Kevin Clark Rational UK Tony Murphy Chartwells
Reece Collier Brown's Hotel Rod Naylor Independent Culinary Consultant
Lee Corke Clare College Steve Oram CH & Co Group
Frank Coughlan Baxter Storey Matt Owens Major International
Gary Deveraux House of Lords Ben Purton Off to Work
Andrew Ditchfield House of Commons Mark Reynolds Tottenham Hotspur at Levy
Phil Dixon Hull College Mathew Shropshall University College Birmingham -
Daniel Doherty Duck & Waffle College of Food
Jim Eaves University of Warwick Ian Simpson La Villa Hotel, Italy
Mark Flanagan Buckingham Palace Nick Sinclair JSW and formerly the Burford Hotel
Omero Gallucci Gallucci Consulting Adam Smith Coworth Park
Ben Gielen Royal Automobile Club Jonathon Smith RAF High Wycombe
Hayden Groves Baxter Storey Ian Sneddon Hull College
Wayne Harris NH Case Limited Yolande Stanley World Skills
Ryan Hopper Compass Simon Stocker Westminster Kingsway College
Gary Hunter Westminster Kingsway College Robert Stordy University of Derby
Ian Jaundoo The City of Liverpool College Mark Sweeney The Ivy Collection
Barry Johnson The National Bakery School Cyrus Todiwala Café Spice
Matt Jones House of Commons Dez Turland Saunton Sands Hotel
Peter Joyner Elior UK Brian Turner Avidridge Ltd
Robert Kennedy Freelance Chef Nick Vadis Compass Group UK & Ireland
Gary Kilminster Essential Cuisine Shaun Whatling Berkeley Hotel
Robert Kirby Lexington Simon Whitley Petersham Nurseries
Michael Kitts The Emirates Academy of Hospitality Nick Wort House of Commons
Management
7
IN PARTNERSHIP WITH
SALON DISPLAY
Salon Display will incorporate a wide range of static classes to showcase
an array of skills in different mediums and for competitors at three different
levels - SENIORS, JUNIORS and STUDENTS classes.
We are also delighted to incorporate the prestigious Table of Honour display
open to past masters who have won 3 or more Gold medals in static
competitions.
If you are interested in submitting an entry for Salon Display and for full
information, please visit – www.hrc.co.uk/international-salon-culinaire
DEADLINE FOR ENTRIES IS FRIDAY 31ST JANUARY 2020.
The date of display plus delivery and collection times are stated in the full
timetable for Senior Classes on page 10. A timetable for Junior Classes on
page 12 and the Student Classes timetable can be viewed on page 13.
Sugarcraft classes are listed separately.
If you have any questions about your entry please contact Andrew Pantelli
andrew.pantelli@freshmontgomery.co.uk 020 7886 3074.
Senior
diSPlay
ClaSSeS
TABLE OF HONOUR
TBH1 - Table of Honour
Past winning Competitors who have gained 3 Gold Awards or more in a static class are invited to exhibit a piece of their work
as past masters of their craft and to highlight excellence in Culinary Skills and to encourage further participation into the Salon.
A Certificate and Medal will be bestowed to all entries exhibited to the Table of Honour.
8
7
IN PARTNERSHIP WITH
Senior
diSPlay
ClaSSeS
KITCHEN/LARDER SECTION
K1 - Works in Fat
A decorative work in fat with a max area of 80cm x 80 cm. No external supports. The use of some colouring is permitted
though this should be subtle and be added to enhance the overall decorative piece.
K2 - Show or Presentation platter
A cold show platter using meat, poultry game or fish for a maximum of 6 portions on the platter. A further portion to be
served plated to show portion size and balance. The platter should consist of 3 main items with one garnish for each main
item. The end pieces to be placed on the platter close to the representing slices. The platter should be served with a salad
and at least two sauces or chutneys on the side. Salad is not a main garnish and should be served separately in a suitable
serving dish or vessel to enhance the overall presentation. No bowls, small plates or vessels are permitted on the platter.
A suitable glaze should be used to enhance the presentation.
RESTAURANT PLATES
R1 - Starter Plates
To present three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm
element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the
presentation.
R2 - Restaurant Fish Course SPONSORED BY
To present three different individual fish plates as part of an
intermediate fish course (not main course) within a set menu
competitors’ choice. Prepared hot served cold.
A suitable gel to be used to enhance the presentation.
R3 - Main Course Plates
To present three different individual main course plates to competitors choice. Competitors should consider balance,
composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a
suitable gel should be used to enhance the presentation.
R4 - 3 Course Vegetarian or Plant Based Menu
To present a three-course menu based on vegetarian or plant based (vegan) option. Competitor’s should take into
consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used
to enhance the presentation.
R5 - Dessert Plates
To present three individual plated desserts to competitors’ choice. One plate to be served hot or warm (prepared hot
served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to
the eye practical in execution as a dessert.
9
IN PARTNERSHIP WITH
Senior
diSPlay ConTinUed
ClaSSeS
PASTRY SECTION
SPONSORED BY
P1 - Tea Pastries
A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties 4 pieces of each
variety. Contrast in variety and methods of preparation is important and care should be taken over size, repetition
of flavours and decorative mediums should be avoided. Tea pastries will be tasted, and the use of tea stands are permitted.
P2 - Petits Fours
A display of mixed petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use SPONSORED BY
of mixed ingredients including chocolate is welcomed. An additional piece of each variety
should be presented and plated for tasting to the judges.
SENIOR DISPLAY TIMETABLE
CLASS DESCRIPTION PERIOD TASTED DELIVER EXHIBITS COLLECT EXHIBITS
OF DISPLAY
TBH1 Table of Honour 3 Days No Mon 2nd March 1500hrs or Thurs 5th March at 1530hrs
Tues 3rd March 0700-0900hrs
Kitchen / Larder Section
K1 Works in Fat 3 Days No Mon 2nd March 1500hrs or Thurs 5th March at 1530hrs
Tues 3rd March 0700-0900hrs
K2 Show or Presentation Platter 1 Day No Tues 3rd March 0700-0900hrs Tues 3rd March 1630hrs
Restaurant Plates
R1 Starter Plates 1 Day No Tues 3rd March 0700-0900hrs Tues 3rd March 1630hrs
R2 Restaurant Fish Course 1 Day No Thurs 5th March 0700-0900hrs Thurs 5th March 1530hrs
R3 Main Course Plates 1 Day No Weds 4th March 0700-0900hrs Weds 4th March 1630hrs
R4 3 Course Vegetarian or Plant based 1 Day No Tues 3rd March 0700-0900hrs Tues 3rd March 1630hrs
R5 Dessert Plates 1 Day No Thurs 5th March 0700-0900hrs Thurs 5th March 1530hrs
Pastry Section
P1 Tea Pastries 1 Day Yes Tues 3rd March 0700-0900hrs Tues 3rd March 1630hrs
P2 Petits Fours 1 Day Yes Weds 4th March 0700-0900hrs Weds 4th March 1630hrs
JUnior
COMPETITORS MUST BE 23 YEARS OF AGE OR UNDER ON 3RD MARCH 2020
diSPlay
ClaSSeS
KITCHEN / LARDER SECTION
JK1 - Junior Works in Fat
A decorative work in fat with a max area of 80cm x 80 cm. No external supports. The use of some colouring is permitted
though this should be subtle and be added to enhance the overall decorative piece.
JK2 - Junior Terrine Display
To display one whole terrine to competitor’s choice. Competitors to create and present a whole terrine (layered, presse,
pate. hot/cold set mousse etc). Terrine to be displayed on a suitable presentation dish of competitor’s choice with three
slices cut from the terrine for presentation. The whole terrine displayed must be enough for a further 4 portions (uncut) a
further portion to be presented plated, and accompanied with a salad garnish and dressing, chutney or relish with a baked
crisp toasted element.
10IN PARTNERSHIP WITH
JUnior
diSPlay ConTinUed
ClaSSeS
RESTAURANT PLATES
JR1 - Junior Starter Plates
To present three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm
element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the
presentation.
JR2 - Junior Restaurant Fish Course SPONSORED BY
To present three different individual fish plates as part of an intermediate fish course (not main course) within
a set menu to competitors’ choice. Prepared hot served cold. A suitable gel to be used to enhance the
presentation.
JR3 - Junior Main Course Plates
To present three different individual main course plates to competitors choice. Competitors should consider balance,
composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a
suitable gel should be used to enhance the presentation.
JR4 - Junior 3 Course Vegetarian or Plant Based Menu
To present a three-course menu based on vegetarian or plant based (vegan) option. Competitor’s should take into
consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used
to enhance the presentation.
JR5 - Junior Dessert Plates
To present three individual plated desserts to competitors’ choice. One plate to be served hot or warm (prepared hot
served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to
the eye practical in execution as a dessert.
PASTRY SECTION
SPONSORED BY
JP1 - Junior Tea Pastries
A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties - 4 pieces of each variety.
Contrast in variety and methods of preparation is important and care should be taken over size, repetition of flavours and
decorative mediums should be avoided. Tea pastries will be tasted, and the use of tea stands are permitted.
JP2 - Junior Petit Fours
SPONSORED BY
A display of mixed petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use
of mixed ingredients including chocolate is welcomed. An additional piece of each variety
should be presented and plated for tasting to the judges.
11IN PARTNERSHIP WITH
JUnior
diSPlay ConTinUed
ClaSSeS
JUNIOR DISPLAY TIMETABLE
CLASS DESCRIPTION PERIOD TASTED DELIVER EXHIBITS COLLECT EXHIBITS
OF DISPLAY
Kitchen / Larder Section
JK1 Works in Fat 3 Days No Mon 2nd March 1500hrs or Thurs 5th March at 1530hrs
Tues 3rd March 0730-0900hrs
JK2 Junior Terrine Display 1 Day No Weds 4th March 0730-0900hrs Weds 4th March at 1630hrs
Restaurant Plates
JR1 Junior Starter Plates 1 Day No Weds 4th March 0730-0900hrs Weds 4th March 1630hrs
JR2 Junior Restaurant Fish Course 1 Day No Tues 3rd March 0730-0900hrs Tues 3rd March 1630hrs
JR3 Junior Main Course Plates 1 Day No Thurs 5th March 0730-0900hrs Thurs 5th March 1530hrs
JR4 Junior 3 Course Vegetarian or Plant
Plant Based Menu 1 Day No Thurs 5th March 0730-0900hrs Thurs 5th March 1530hrs
JR5 Junior Dessert Plates 1 Day No Weds 4th March 0730-0900hrs Weds 4th March 1630hrs
Pastry Section
JP1 Junior Tea Pastries 1 Day Yes Thurs 5th March 0730-0900hrs Thurs 5th March 1530hrs
JP2 Junior Petits Fours 1 Day Yes Tues 3rd March 0730-0900hrs Tues 3rd March 1630hrs
STUdenT
OPEN TO FULL/PART TIME COLLEGE STUDENTS ONLY diSPlay
ClaSSeS
KITCHEN / LARDER SECTION
S1 - Student Bread Rolls and Loaf
To present a bread display of 10 rolls, 5 different varieties 2 of each (one variety to contain a British cheese of competitors
choice) plus one loaf of your choice. Exhibit will be tasted, and competitors are required to provide a menu card depicting
the breads on display.
S2 - Student Terrine Display
To display one whole terrine to competitor’s choice. Competitors to create and present a whole terrine (layered, presse,
pate. hot/cold set mousse etc). Terrine to be displayed on a suitable presentation dish of competitors choice with three
slices cut from the terrine for presentation. The whole terrine displayed must be enough for a further 4 portions (uncut) a
further portion to be presented plated, accompanied with a salad garnish and dressing, chutney or relish with a baked
crisp toasted element.
RESTAURANT PLATES
SR1 - Student Starter Plates
To present three different individual plated starters prepared to competitors’ choice. One starter to contain a hot or warm
element and the other two to be cold. All plates to be served cold and a suitable setting gel can be used to enhance the
presentation.
SR2 - Student Restaurant Fish Course SPONSORED BY
To present three different individual fish plates as part of an intermediate fish course (not main course)
within a set menu to competitors’ choice. Prepared hot served cold. A suitable gel to be used to enhance
the presentation.
12IN PARTNERSHIP WITH
STUdenT
diSPlay ConTinUed
ClaSSeS
SR3 - Student Main Course Plates
To present three different individual main course plates to competitors choice. Competitors should consider balance,
composition and appropriates cuts and cooking methods when presenting each dish. Plates to be hot served cold and a
suitable gel should be used to enhance the presentation.
SR4 - Student 3 Course Vegetarian or Plant Based Menu
To present a three-course menu based on vegetarian or plant based (vegan) option. Competitor’s should take into
consideration balance, composition and protein when constructing the appropriate menu. A suitable gel should be used
to enhance the presentation.
SR5 - Student Dessert Plates
To present three individual plated desserts to competitors’ choice. One plate to be served hot or warm (prepared hot
served cold). Marks will be awarded to the overall balance and composition of the desserts. These should be pleasing to
the eye practical in execution as a dessert.
SR6 - Student Amuse Bouche
Compose and create three individual amuse bouche, snacks or pre-starter dishes. These should consist of one
meat/fish/vegetarian offer. These can be either hot or cold to competitor’s choice and are intended as a small offering to
start a meal, appetiser. A suitable glaze may be used to enhance the presentation.
PASTRY SECTION
SPONSORED BY
SP1 - Student Tea Pastries
A display of assorted tea pastries, 16 pieces in total. Display to contain 4 different varieties 4 pieces of each variety.
Contrast in variety and methods of preparation is important and care should be taken over size, repetition of flavours and
decorative mediums should be avoided. Tea pastries will be tasted, and the use of tea stands are permitted.
SP2 - Student Petit Fours
A display of mixed petit fours 6 x 6 varieties, 36 pieces in total. Variety is key and the use SPONSORED BY
of mixed ingredients including chocolate is welcomed. An additional piece of each variety
should be presented and plated for tasting to the judges.
STUDENT DISPLAY TIMETABLE
CLASS DESCRIPTION PERIOD TASTED DELIVER EXHIBITS COLLECT EXHIBITS
OF DISPLAY
Kitchen / Larder Section
S1 Student Bread Rolls and Loaf 1 Day Yes Weds 4th March 0730-0900hrs Weds 4th March at 1630hrs
S2 Student Terrine Display 1 Day No Tues 3rd March 0730-0900hrs Tues 3rd March 1630hrs
Restaurant Plates
SR1 Student Starter Plates 1 Day No Thurs 5th March 0730-0900hrs Thurs 5th March 1530hrs
SR2 Student Restaurant Fish Course 1 Day No Weds 4th March 0730-0900hrs Weds 4th March 1630hrs
SR3 Student Main Course Plates 1 Day No Tues 3rd March 0730-0900hrs Tues 3rd March 1630hrs
SR4 Student 3 Course Vegetarian or
Plant Based Menu 1 Day No Weds 4th March 0730-0900hrs Weds 4th March 1630hrs
SR5 Student Dessert Plates 1 Day No Tues 3rd March 0730-0900hrs Tues 3rd March 1630hrs
SR6 Student Amuse Bouche 1 Day No Thurs 5th March 0730-0900hrs Thurs 5th March 1530hrs
Pastry Section
SP1 Student Tea Pastries 1 Day Yes Weds 4th March 0730-0900hrs Weds 4th March 1630hrs
SP2 Student Petits Fours 1 Day Yes Thurs 5th March 0730-0900hrs Thurs 5th March 1530hrs
13IN PARTNERSHIP WITH
SUGARCRAFT
The Sugarcraft section will have a range of different competitions involving
the use of different mediums, in a wide variety of styles and themes.
Classes include showpieces, floral arrangements, wedding cakes, novelty
cakes and much more.
All sugarcraft exhibits will be displayed for the entire 3 days of the show.
You can deliver your exhibit on: Monday 2nd March between 1500hrs and
1700hrs, or on Tuesday 3rd March 0730hrs – 0845hrs.
You will collect your exhibit on Thursday 5th March at 1530hrs.
If you are interested in submitting an entry please visit – www.hrc.co.uk/
international-salon-culinaire where you will find full entry information.
If you have any questions about your entry please contact Andrew Pantelli
andrew.pantelli@freshmontgomery.co.uk 020 7886 3074.
DEADLINE FOR ENTRIES IS FRIDAY 31ST JANUARY 2020.
Professional Cake Decorator of the Year 2020
We are pleased to once again be recognising the most successful competitor in sugarcraft
at HRC 2020. The winner of the award will be identified by converting the awards that
sugarcraft competitors have achieved as follows:
Gold Medal = 4 points
Silver Medal = 3 points
Bronze Medal = 2 points
Certificate of Merit = 1 point
All the points will be aggregated and the sugarcraft competitor with the highest number of
points will be crowned Professional Cake Decorator of the Year 2020. The winner will
receive a commemorative trophy, and will be announced at the final awards ceremony.
The winner will also be featured exclusively in Cake Decoration and Sugarcraft Magazine.
Senior
SUgarCrafT
ClaSSeS
SC1 - Table Centre Piece
A decorative exhibit to competitors choice using any of the following chocolate, cooked sugar or salt dough. Minimum size
40cm x 40cm. Small amount of royal icing or pastillage may be used to enhance exhibit. No visible external supports or
non-edible decoration Permitted.
SC2 - Sugarcraft Showpiece
A decorative exhibit to competitor’s choice using any of the following edible mediums cake, sugar paste, pastillage,
marzipan royal icing etc. Minimum size of exhibit 40 cm x 40 cm. Small amounts of chocolate or cooked sugar may be
used to enhance exhibit. No visible external supports or non-edible decoration permitted.
14IN PARTNERSHIP WITH
Senior
SUgarCrafT ConTinUed
ClaSSeS
SC3 - A Small Decorative Exhibit
A small decorative exhibit of your choice. The exhibit may be made from any edible medium. Internal supports permitted
but no visible external supports or non-edible decoration. Maximum display area 40cm x 40cm.
SC4 - Miniature Exhibit
A miniature decorative exhibit of your choice. The exhibit may be made from any edible medium. Internal supports
permitted no visible external supports or artificial decoration. Maximum display area including base 152mm cube.
SC5 - Decorated Celebration Cake
A single celebration cake of any shape coated with sugar paste or royal icing. A dummy cake is permitted. Exhibit must
be displayed as if it was an edible cake.
Decorative work to competitor’s choice/theme. Maximum display area 40cm x 40cm.
SC6 - Wedding Cake
A wedding cake of two or more tiers. Decorative work to competitor’s choice/theme. Dummy cakes are permitted. Exhibit
must be displayed as if it was an edible cake. Stands and pillars permitted. Maximum display area 60cm x 60cm.
SC7 - Novelty or Themed Cake (not carved)
A regular shaped cake decorated to a novelty theme. The cake can be coated and decorated using any suitable edible
medium. A dummy cake is permitted. Exhibit must be displayed as if it was an edible cake. Include a short written description
indicating the theme/ story. Decorative work to competitor’s choice/theme. Maximum display area 40cm x 40cm.
SC8 - Sculpted Novelty Cake
A sculpted or carved cake or cakes coated and decorated using edible medium. No dummy cakes or visible artificial
decoration. The cake may be cut to ensure it complies with the criteria; internal supports are permitted.
Maximum display area 60cm x 60cm.
SC9 - Decorated Cup Cakes TASTED
Display twelve decorated cupcakes in total. Design and decoration of competitor’s choice, decoration must be edible,
marks will be awarded on eating quality of the cake, creativity of display, coating and decoration. One cupcake will be
tasted at random. Maximum display area 40cm x 40cm.
SC10 - Plant or Arrangement
A sugar floral arrangement, plant or planted display, Including flowers and foliage.
The exhibit should be presented on a suitable background which may be a
container, board or vase, stamens, wires and artificial display material permitted.
Maximum display area 40cm x 40cm.
SC11 - Floral Bouquet
A bridal bouquet or posy of sugar flowers, suitable for a bride/bridesmaid to hold.
Exhibit to include sugar flowers and foliage. Wires stamens and artificial decoration
or stands may be used to present exhibit. Maximum display area 40cm.
SC12 - Floral Sugarcraft on a Hat
A sugarcraft hat made from any edible medium, cake, chocolate, marzipan, sugar
etc. Decoration to competitor’s choice, artificial decoration permitted, including
display head, stand, dummy cake, internal supports, floral wires. Maximum display
area 40cm x 40cm.
15IN PARTNERSHIP WITH
JUnior
COMPETITORS MUST BE 23 YEARS OF AGE OR UNDER ON 3RD MARCH 2020 SUgarCrafT
ClaSSeS
JSC1 - Junior Table Centre Piece
A decorative exhibit to competitor’s choice using any of the following mediums: pastillage, chocolate, marzipan, cooked
sugar, salt paste. Minimum size 40cm x 40cm. Small amount of royal icing permitted may be used to enhance exhibit.
JSC2 - Junior Special Occasion Cake
A celebration cake of any shape coated with sugar paste or royal icing Decorative work to competitor’s choice. A dummy
cake is permitted. Exhibit must be displayed as if it was an edible cake. Decorative work to competitor’s choice/theme.
Maximum display area 40cm x 40cm.
JSC3 - Junior Wedding Cake
A wedding cake of two or more tiers. Decorative work to competitor’s choice/theme. Dummy cakes are permitted. Exhibit
must be displayed as if it was an edible cake. Maximum display area 60cm x 60cm.
JSC4 - Junior Novelty Cake
A cake decorated to a novelty theme. The cake can be any shape coated and decorated using any suitable edible medium.
A dummy cake is permitted. Exhibit must be displayed as if it was an edible cake. Decorative work to competitor’s
choice/theme. Maximum display area 40cm x 40cm.
JSC5 - Junior Floral Sugarcraft (sugar flowers)
A display of sugar flowers, which may be a corsage, plant, arrangement or bouquet. Maximum display area 40cm x 40cm.
STUdenT
FOR FULL/PART TIME STUDENTS ONLY SUgarCrafT
ClaSSeS
SSC1 - Decorated Birthday Cake
A single Celebration cake for a birthday any shape, coated with sugar paste or
royal icing. A dummy cake is permitted. Exhibit must be displayed as if it was an edible
cake.
Decorative work to competitor’s choice/theme. Maximum display area 40cm x 40cm.
16IN PARTNERSHIP WITH
SUgarCrafT
ClaSSeS
SUGARCRAFT CLASSES TIMETABLE
CLASS DESCRIPTION PERIOD TASTED DELIVER EXHIBITS COLLECT EXHIBITS
OF DISPLAY
Senior Classes
SC1 Table Centre Piece 3 Days No
SC2 Sugarcraft Showpiece 3 Days No
SC3 A Small Decorative Exhibit 3 Days No
SC4 Minature Exhibit 3 Days No
SC5 Decorated Celebration Cake 3 Days No
SC6 Wedding Cake 3 Days No
SC7 Novel or Themed Cake (not carved) 3 Days No Monday 2nd March
Thursday 5th March
SC8 Sculpted Novelty Cake 3 Days No 1500-1700hrs
at 1530hrs
SC9 Decorated Cup Cakes 3 Days Yes or
SC10 Plant or Arrangement 3 Days No Tuesday 3rd March
SC11 Floral Bouquet 3 Days No 0700-0900hrs
SC12 Floral Sugarcraft on a Hat 3 Days No
Junior Classes
JSC1 Junior Table Centre Piece 3 Days No
JSC2 Junior Special Occasion Cake 3 Days No
JSC3 Junior Wedding Cake 3 Days No
JSC4 Junior Novelty Cake 3 Days No
JSC5 Junior Floral Sugarcraft (sugar flowers) 3 Days No
Student Restricted Classes
SRC1 Decorated Birthday Cake 3 Days No
17SKILLS THEATRE IN PARTNERSHIP WITH
SUPPORTED BY
Dedicated specifically to chefs at the very beginning of the their career, the
Skills Theatre offers a wide range of cold live competitions that will enable SEAFOOD PARTNER
chefs to practise some of the essential skills that will form a crucial part of their
role as their career progresses, and (in many cases) introduce them to the
competition arena. The Skills Theatre is open to student, trainee or apprentice
EMPLOYMENT & RECRUITMENT
chefs undergoing a recognised catering qualification. PARTNER
PRIZE! Skills Theatre Partners - MSK Ingredients have kindly offered
an exclusive training day for up to 12 people (including lunch)
at the MSK offices for the college/institution which has accumulated the
most medal points on the Skills Theatre across the 3 days.
Gold Medal = 4 points
Silver Medal = 2 points
Bronze Medal = 1 point
If you are interested in entering the Skills Theatre competitions - please visit
www.hrc.co.uk/international-salon-culinaire where you will find full entry
information.
If you have any questions about entering please contact Andrew Pantelli
andrew.pantelli@freshmontgomery.co.uk 020 7886 3074.
Many of the Skills Theatre competitions will be repeated each day and the
timetable on page 21 details the list of competitions each day (this is subject
to change). The Skills Theatre competitions will run from 8am till 4pm and the
exact timings will be announced closer to the time. All places and heats with
dates and times will be confirmed after the deadline for entries has passed on
31st January 2020.
18IN PARTNERSHIP WITH SUPPORTED BY
SkillS
TheaTre
BUTCHERY
SPONSORED BY
ST1 - Prepare a best end of Lamb 45 minute competition - Daily
Butcher a pair of best ends of lamb which will be provided by the sponsor on the bone. The skills test will be to remove
the lamb racks cleanly from the chime bone using a saw not a cleaver, 1 best end to be French trimmed to a six-bone rack,
the other to be presented as removed from chime bone.
SPONSORED BY
ST2 - Butcher a whole Chicken for Sauté 30 minute competition – Daily
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 can be found in the competitor’s area on the
website.
FISHMONGERY
SPONSORED BY
ST3 - Lemon Sole Filleting 30 minute competition - Daily
Prepare 2 each lemon soles to be provided by the sponsor, both are to be filleted and skinned. 2 fillets to be left whole,
2 as delice, 2 as paupiette, 2 cut to goujons.
SPONSORED BY
ST4 - Seabass/Trout Preparation 30 minute competition - Daily
1 whole gutted seabass will be provided by the sponsor, this is to be filleted, trimmed, pin boned and Ciseler.
1 whole gutted trout will be provided by the sponsor, this is to be filleted, skinned, trimmed and pin boned.
KNIFE SKILLS
ST5 - Knife Skills 20 minute competition - Daily
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 Jardiniere of swede, carrot and celeriac combined
50gms julienne, leek and celery combined
COLD STARTERS
ST6 - Avocado Starter 30 minute competition - Daily
Preparation of 2 different plated starter portions [one portion of each] using avocado as the main
part of the dish, description of dish required.
ST7 - Shrimp Starter 30 minute competition – Tuesday 3rd only SPONSORED BY
Preparation of 2 different plated starter portions [one portion of each] using cold water shrimps
as the main part of the dish, description of dish required. Cold dishes only to be prepared and presented.
19IN PARTNERSHIP WITH SUPPORTED BY
SkillS
TheaTre ConTinUed
AMUSE BOUCHE
ST8 Amuse Bouche 30 minute competition - Daily
Preparation of 2 different amuse bouche for the service in a fine dining restaurant, two portions of each. Choice of
ingredients is entirely at the discretion of the competitor, but judges will look for a balance in flavours textures,
preparation/cooking methods and presentation. Cold dishes only to be prepared and presented.
PASTRY
ST9 - Tea Pastries Decoration 30 minute competition - Wednesday 4th only
Decorating of 4 different pieces of afternoon tea pastries, 1 piece of each, marks will be considered on amount of work
completed on site
ST10 - Roll Shaping 20 minute competition - Wednesday 4th only
From a 500gm piece of bread dough provided by the candidate shape 6 different varieties of roll 2 pieces of each, toppings
allowed.
ST11 - Flan Decoration 30 minute competition - Tuesday 3rd only
Filling of a pre-baked fluted flan base, with pastry cream, fresh fruit and then glazed. Marks will be awarded to work
completed on site with consideration taken on seasonal produce used.
SERVICE SPONSORED BY
ST12 - Flambé Work 30 minute competition - Thursday 5th only
Candidate will need to prepare two portions of a flambéed crepe dish of their choice, providing all their own ingredients
and equipment required to complete the task. A written recipe will also be required to be displayed for the judges and this
will be tasted.
SPONSORED BY
ST13 - Table Laying 20 minute competition - Daily
The laying of a table for 4 covers from a menu presented to the student 5 minutes before start of
competition with 4 different Napkin folds. Recommendations for wine will be required and correct glassware presented
on the table.
SPONSORED BY
ST14 - Cocktail Mixology 20 minute competition - Daily
Competitor needs to make 2 Cocktails of their choice, either alcoholic or non-alcoholic, a recipe needs to
be provided. Judges will taste these.
SPONSORED BY
ST15 - Caesar’s Salad Challenge 20 minute competition - Daily
Preparation of a traditional Caesar’s salad to the competitor’s choice of recipe, dressing and salad
to be prepared in front of the judges this will be a tasted class.
20IN PARTNERSHIP WITH SUPPORTED BY
SkillS
TheaTre ConTinUed
SKILLS THEATRE TIMETABLE
TUESDAY 3RD MARCH Duration WEDNESDAY 4TH MARCH Duration
ST1 Prepare a best end of Lamb 45 mins ST1 Prepare a best end of Lamb 45 mins
ST2 Butcher a Whole Chicken for Sauté 30 mins ST2 Butcher a Whole Chicken for Sauté 30 mins
ST3 Lemon Sole Filleting 30 mins ST3 Lemon Sole Filleting 30 mins
ST4 Seabass / Trout Preparation 30 mins ST4 Seabass / Trout Preparation 30 mins
ST5 Knife Skills 20 mins ST5 Knife Skills 20 mins
ST6 Avocado Starter 30 mins ST6 Avocado Starter 30 mins
ST7 Shrimp Starter 30 mins ST8 Amuse Bouche 30 min
ST8 Amuse Bouche 30 mins ST9 Tea Pastries Decoration 30 mins
ST11 Flan Decoration 30 mins ST10 Roll Shaping 20 mins
ST13 Table Laying 20 mins ST13 Table Laying 20 mins
ST14 Cocktail Mixology 20 mins ST14 Cocktail Mixology 20 mins
ST15 Caesar’s Salad Challenge 20 mins ST15 Caesar’s Salad Challenge 20 mins
THURSDAY 5TH MARCH Duration
ST1 Prepare a best end of Lamb 45 mins
ST2 Butcher a Whole Chicken for Sauté 30 mins
ST3 Lemon Sole Filleting 30 mins
ST4 Seabass / Trout Preparation 30 mins
ST5 Knife Skills 20 mins
ST6 Avocado Starter 30 mins
ST8 Amuse Bouche 30 mins
ST12 Flambé Work 30 mins
ST13 Table Laying 20 mins
ST14 Cocktail Mixology 20 mins
ST15 Caesar’s Salad Challenge 20 mins
21LIVE
THEATRE
SPECIALIST INGREDIENTS PARTNER
Our new contemporary designed Live Theatre will comprise
EMPLOYMENT & RECRUITMENT PARTNER
10 x adjacent workstations equipped with state-of-the-art
cooking equipment and which will incorporate a series of
back to back hot live classes each day. There is a wide variety
of classes to choose from for chefs of all levels, including
themed competitions incorporating current food trends and
Our Specialist Ingredients partners MSK will be
competitions using specialist ingredients and, in some cases,
providing a range of products that will be available
using specially selected products from our partners to create to use in any of the competitions should
innovative and inspiring dishes. competitors wish to do so. These include:
• Ultratex - is a high performance, gluten free, corn
Places are limited so please apply early, and your place will be based instant thickening starch which gives you
confirmed after the deadline for entries has passed. complete control over viscosity.
• Lecithin - gives a very light texture, ideal for
Further information on each of the competitions is available at
creating foams or airs, use hot or cold
www.hrc.co.uk/international-salon-culinaire where you will
• Agar agar - is a versatile vegetarian gelling agent
find also full entry information. used in place of gelatine, completely soluble in
boiling water and is odourless, flavourless and
If you have any questions about your entry please contact can create gels at low concentrations.
Andrew Pantelli andrew.pantelli@freshmontgomery.co.uk • Vanilla extract - is macerated vanilla beans
or call 020 7886 3074. soaked in alcohol for several months.
• Glucose
DEADLINE FOR ENTRIES - FRIDAY 31ST JANUARY 2020.
• Panella sugar – Produced in Colombia. Its unique
method of production gives a mild but naturally
toffee flavour.
• Isomalt - Maintains a workable temperature for
longer than normal sugar and is stronger. Has
half the calories of sugar.
• Xanthum gum - Thicken stocks, sauces, gives
more structure to foams and mousses.
• Malic acid - A natural substance found in fruits
and vegetables. Offers a smooth and persistent
sourness.
• Pectin - Slow setting and perfect for pate de fruit.
22JUnior
COMPETITORS MUST BE 23 YEARS OF AGE OR UNDER ON 3RD MARCH 2020
JUnior
liVe TheaTre
ClaSSeS
JLT1 - Junior Lamb
45 minute competition • Wednesday 4th March 0930hrs - 1015hrs SPONSORED BY
The competitor has 45 minutes to create a main course dish for 2 covers taken from a 7/8
bone French trimmed rack of lamb which can be cooked as either a full rack, cutlets or as a loin.
Suitable garnish will need to be served with the protein element of the dish. All ingredients to be provided by
competitor.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
JLT3 - Perfect Pasta – Junior SPONSORED BY
30 minute competition • Wednesday 4th March 0845hrs - 0915hrs
The competitor is required to create a pasta dish for 2 covers using either fresh or dried pasta and can be aimed at either
a sweet or savoury dish. Please note it will need to be served in a bowl to be provided by our sponsor Denby and as a
pasta class the judges will be looking for at least 50% of the dish to be pasta. Competitors may bring their chosen pasta
at any stage of preparation but work load and skill element of their chosen dish will be taken in to consideration by the
judges. Sponsor Denby will provide a pasta bowl to enhance your presentation. For details of the tableware and a picture
please visit the Salon Culinaire pages of the HRC website or call Denby on (0)1773 74878 to request a sample or email
aditi.beri@denby.co.uk
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
oPen oPen
liVe TheaTre
ClaSSeS
LT1 - Perfect Pasta – Senior
30 minute competition • Tuesday 3rd March 1000hrs - 1030hrs SPONSORED BY
Competitors to bring their chosen fresh pasta dough, rolling equipment and all other ingredients to
create two portions of contemporary sweet or savoury pasta dish. Please note it will need to be served in a bowl to be
provided by our sponsor Denby and as a pasta class the judges will be looking for at least 50% of the dish to be pasta.
Competitors may bring their chosen pasta at any stage of preparation but work load and skill element of their chosen dish
will be taken in to consideration by the judges. Sponsor Denby will provide a pasta bowl to enhance your presentation.
For details of the tableware and a picture please visit the Salon Culinaire pages of the HRC website or call Denby on
(0)1773 740878 to request a sample or email aditi.beri@denby.co.uk
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
LT2 - The Association of Pastry Chefs Dessert Of The Year 2020 SPONSORED BY
1 hour 45 minute competition • Thursday 5th March 1000hrs – 1145hrs
Competitors will be allowed 1hr 45 minutes to prepare, cook and present 2 plates of an original dessert suitable
for fine dining to the competitor’s choice. All entries will be paper judged to determine 10 finalists. Candidates to
incorporate at least one raw material from the Barry Callebaut range.
Allowable mis-en-place includes prepared, uncooked paste/biscuit mixes, cooked sheet sponge, sorbet/ice-cream mixture,
syrup, coulis/fruit puree, pre weighed ingredients, cooked sugar ( not finished product ), prepared but uncooked dough.
All applications must be accompanied by a description & photograph of the dish, and details of sponsors’ products
to be used, or will not be considered.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
23i l d a
T ef team
Ch
of th e Y e a r 2 0 2 0
Are you ready for the challenge?
Tilda Chef Team of the Year will be returning for another
exciting competition in 2020, in association with the Craft
Guild of Chefs, as part of the HRC’s Salon Culinaire.
For more details and how to enter, visit
hrc.co.uk/international-salon-culinaire
f TildaRice www.tildafoodservice.com @TildaChefoPen oPen
liVe TheaTre
ClaSSeS
ConTinUed
LT3 - The Custom Culinary Vegetarian Challenge SPONSORED BY
30 minute competition • Wednesday 4th March 1505hrs - 1535hrs
Competitors will be allowed 30 minutes to produce 2 plated portions of a hot vegetarian dish suitable for service in either
a casual dining environment or in a fine dining restaurant.
(Vegetarian stipulating No meat, poultry, fish or seafood but eggs and dairy are allowed).
Entrants will need to submit a written recipe and picture incorporating a vegetable/mushroom liquid fond concentrate in
the recipe from which judges will select the finalists. Judges will be looking for a balance of flavours and tastes, most
creative usage of the products and level of skills used in the competition.
Interested applicants can request a set of samples of CUSTOM CULINARY GOLD LABEL Vegetable and Mushroom Liquid
fond concentrates from which to choose and practice with, by contacting HRC2020@customculinary.com these will be
sent out in January. All finalists will be automatically sent samples. A detailed description of the products can be found at
www.customculinary.com. Products will also be available at the event on the day of the competition.
Further details can be found on the competitor’s zone.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
LT4 - Open Lamb
45 minute competition • Tuesday 3rd March 0900hrs - 0945hrs
The competitor has 30 minutes to create a main course dish for 2 covers taken from a 7/8 bone French trimmed rack of
lamb which can be cooked as either a full rack, cutlets or as a loin. Suitable garnish will need to be served with the protein
element of the dish. All ingredients to be provided by competitor.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
LT5 - Cheese Starter
30 minute competition • Thursday 5th March 0915hrs - 0945hrs
Competitors will have 30 minutes to produce 2 plated portions of a goat’s cheese-based starter, served either hot or cold.
Judges will be looking for originality in the use of the cheese which should make up at least 50% of the dish. A balance of
flavours and tastes with a good level of skills shown will also be looked for. Competitors will be required to provide a typed
recipe for the judges to review. All ingredients are the responsibility of the competitor.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
LT6 - Master Chefs of Great Britain Challenge
SPONSORED BY
30 minute competition • Tuesday 3rd March 1550hr - 1620hrs
Thirty minutes will be allowed to prepare cook and present two portions of a seafood dish to competitors choice using
sustainable seafood. The finished dish must be matched with a British table wine. Competitors to list chosen wine with
entry and to provide all ingredients.
The Prize - The best in class winner will win a three-day foodie trip taking in Master Chef of Great Britain establishments
within the British Isles. Location of the trip will be dependent on the location of the winner. In addition, they will win a
£250 cash prize, Trophy and medal.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
LT8 - Plated Dessert SPONSORED BY
30 minute competition • Tuesday 3rd March 1350rs - 1420hrs
The competitor is required to create a hot or cold plated dessert for 2 covers. Competitors may bring pre-made elements
to the dish, but workload and skill element of their chosen dish will be taken into consideration by the judges.
The competitors are required to use at least 1 product from Reach Food’s pastry ingredients range as part of their dish
www.reach-food.com/pastry. Samples can be requested by contact Reach Foods on (0)20 3588 9999.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
25TeaM TeaM
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ClaSSeS
LT7 - The Bidfood Mystery Basket Grand Prix SPONSORED BY
60 minute competition • Thursday 5th March 1300hrs - 1400hrs
A team of 2 chefs will be given 60 minutes to produce 2 portions of a two-course meal consisting of a main and dessert
from a mystery basket of ingredients. The ingredient list will be given to the competitors 90 minutes before commencement
of the competition. It will consist of a set protein and a choice of primary ingredients for the accompaniments to the main
course and dessert. There will also be a larder table where chefs can choose additional ingredients. Once competitors
have submitted their 2-dish descriptions to the judges, they can commence with weighing out their ingredients and will
be allowed onto station 15 minutes prior to the start of their competition. All small equipment [including a set of weighing
scales] and containers for the ingredients is the responsibility of the competitor.
Service of the dishes may commence after 30 minutes and be completed after the 60 minutes.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
LT9 - Tilda Chef Team of the Year 2020 SPONSORED BY IN ASSOCIATION WITH
45 minute competition • Wednesday 4th March 1030hrs - 1115hrs
We are looking for ten pairs of chefs to battle it out to be crowned Tilda Chef Team of the Year 2020.
Run in conjunction with the Craft Guild of Chefs, this competition is for teams of 2 x chefs, who will be given 45 minutes
to prepare, cook and present four portions of a main course dish and dessert using Tilda speciality rice as the base
ingredient in both recipes.
THE PRIZE - The Tilda Chef Team of the Year prize will include:
• Tilda Italy Tour – a 2 night all expenses paid trip to Vercelli and Piedmont region, the must have Tilda Chef Team
Trophy, Commemorative plate & framed certificates. Three runners up teams will win a VIP Tilda Innovation Day and
go behind the scenes to discover the art of rice at the Tilda mill in Rainham, Essex.
The Rice - Tilda rice MUST be used in the competition and should make up at least 50% of this dish. The Tilda competition
is there to see rice as an integral part of the dish, not plain rice on the side.
Teams can choose any of the Tilda Rice range, although bonus points will be given for including Tilda’s speciality range
including aromatic Tilda Basmati & Wild, naturally fragrant Jasmine Rice, creamy Arborio Rice, nutty Brown Basmati Rice
and the champagne of their range, Pure Basmati.
Using more than one Tilda Speciality rice in your main will earn bonus points from the judges.
Check out Tilda’s foodservice range at https://www.tilda.com/professionals/professional-range/
Your Menu - Chefs are asked to take inspiration from today’s food trends influencing the dishes we eat. Think street food,
small plates and plant-based cuisine. You will earn bonus points.
The rice people are encouraging chefs to explore the endless culinary possibilities of using Tilda speciality rice and naming
the rice on their menu. A brief description of the chosen dishes, listing the Tilda rice being used must be provided along
with the entry.
To learn more visit https://www.tilda.com/professionals/article/make-menu-work/.
Prep - Tilda rice will be supplied to each team prior to the event. If you have any questions or want to talk about which
Tilda speciality rice to use for your menu, the rice people are here to help. Email Jo Witchell - johanna@tilda.com .
Chefs must provide their chosen Tilda rice for the competition; rice will not be supplied on the day to minimise food waste.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
26TeaM TeaM
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ClaSSeS
ConTinUed
LT10 - Churchill Chef & Potter Grand Prix SPONSORED BY
45 minute competition • Thursday 5th March 1200hrs - 1245hrs
Teams of 2 chefs will be invited to create 2 portions of a plated main course and dessert of their choice
using Churchill China chosen from the range supplied. The chefs not only need to produce exceptional food to win a gold
medal but also need to take into consideration the presentation of the food on the Churchill china to win a further prize.
The menu is completely the responsibility of the team and initial selection will be judged on the creativity of the 2 dishes,
balance and consideration of food and china. Details of the china range to be used can be found on
www.hrc.co.uk/international-salon-culinaire for initial planning stages. Successful teams who go through to the live final
will be sent a set of china to practice with. Judges will be looking for an innovative use of the ingredients and the best
presentation on the china. In conjunction with the live competition, a social media competition will take place asking people
to “like” their best combination of food and china shown on the Churchill platform, results will then be given at the prize
giving ceremony.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
LT11 - Craft Guild of Chefs National Team of the Year 2020
in Association with MSK SPONSORED BY
90 minute competition • Wednesday 4th March 1320hrs - 1450hrs
Entries are sought for a 3-person team consisting of head chef, pastry chef and commis chef [commis must be 20 years
or under in age on 1st March 2020]. The team will be expected to produce 4 portions of a three-course meal to include a,
vegetarian risotto of your choice utilising British seasonal ingredients. A Venison dish using primal and non-primal cuts of
meat [primal cut will be supplied on day of competition] of which the non-primal cuts can be prepared ahead of the
competition, but an emphasis on the creativity, and the quality of the sauce will be paramount, dessert to be taken from a
British Classic with a modern twist.
The use of at least 1 MSK product in any dish is compulsory and a list of the suggested products can be found below.
Once your entry has been accepted a sample will be arranged and sent to you prior to the competition. 90 minutes will be
allowed for the competition and the first course can be presented after 45 minutes. Please provide with your entry a short
menu description and digital photographs from which the finalists will be chosen.
Products
Ultrasec, Tumaco 85%, Dorado, Ultratex, Ultra gel 2, Popping rinds crumble, Spray dried beetroot powder, Sour cherry
compound, English toffee flavour drop, Truffle tapioca crackers
Visit http://msk-ingredients.com/ingredients for more product info.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
27The final showdown!
We are proud to host the final of the Sodexo
We
Chef of the Year
Year 2020 at The HRC Show on
4 March. Come and see our top chefs compete
for the title, judged by some of the industry’s
leading figures.
www.uk.sodexo.com
#SodexoChef 20reSTriCTed reSTriCTed
liVe TheaTre
ClaSSeS
RLT1 - Sodexo Chef of the Year 2020 SPONSORED BY
90 minute competition • Wednesday 4th March 1130hrs - 1300hrs
The focus will be on the creative use of sustainable ingredients which support the Sodexo Future 50 initiative. The menu
should represent a more plant forward or plant-based approach.
Competitors are allowed 90 minutes to produce 2 plated portions of a 3-course meal. Where ingredients are specified
to be used, they must be used. Quantities are at the competitor’s discretion. However, each ingredient should be used
with consideration for balance of the dish and the overall menu.
• Ingredients and recipes MUST BE IN ENGLISH.
• Starter: Competitors are required to produce a seasonal plant-based starter dish to include any one or more of the
following ingredients – Quinoa, Amaranth, Wild Rice, Lentils, Lotus Root, Soy Beas, Broad Beans (fava).
• Main Course: Using a Whole British/Irish Free Range/Organic Chicken to the competitor’s choice and suitably garnished
to include any one or more of the following ingredients – Watercress, Broccoli Rabe, Kale, Spinach
(Note: Competitors must use a Knorr product in the starter and main course).
• Dessert: A warm or cold dessert to the competitor’s choice using British or Irish Pears.
For further information on this competition please contact: Pippa.Owen@sodexo.com
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
KINDLY SUPPORTED BY
RLT2 - Stadium Events & Hospitality Awards Chef SPONSORED BY
Team of the Year 2020
60 minute competition • Thursday 5th March 1415hrs - 1515hrs
Chef teams will have one hour to prepare, cook and present a three-course menu suitable for their Club Chairman to
entertain the Head of the FA or RFU to dinner. The meal should include a lamb main course with seasonal ingredients.
Feedback may be obtained from the judge immediately after the competition, but results will not be provided. The top 3
will be announced at The Stadium Events & Hospitality Awards in May/June 2020.
Category is open to Stadium Experience members only.
For further details and an entry form please contact Debbie Rigney office@stadiumexperience.com or call 0345 226 5494.
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
RLT3 - Country Range Student Chef Team Challenge 2020 SPONSORED BY
90 minute competition • Tuesday 3rd March 1200hrs - 1330hrs
Run in conjunction with Craft Guild of chefs, the Challenge aims to recognise the skills of student chefs, lecturers and
colleges across the UK and Ireland and celebrate the exceptional culinary talents of the future of the UK hospitality industry.
For 2019/2020, the challenge is focusing on essential core skills and techniques that will test the student’s knowledge of
both classical cooking and the more modern methods of the last 25 years. Teams of three full time hospitality and catering
college students must work together to create a delicious three course, four cover menu that showcases a different skill
such as boning and filleting within each course as well as their understanding of flavours across the overall menu. Teams
have a budget of £8 per cover.
For further competition details and updates please visit the Country Range Student chef challenge website at
www.countryrangestudentchef.co.uk
Competitors will need to provide a typed recipe for the judges to review with an allergen sheet.
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