Teams to compete in a working kitchen and give service to public restaurant. Each team to consist of 3 chefs-3 front of house waiters. Each team will be required to prepare, cook, present and serve a 3 course plated meal for 32 covers, plus 2 for judging and 1 for display (total 35 covers). The meal produced will be served to the visitors. An agreed food-cost allowance will be paid to all teams. Service to be restaurant style, menus to be in English and approved by the Salon Director. Two kitchens will operate daily, you will be informed in advance of your allocated days. • First course; can be hot or cold (soup not allowed), • Main course; of your choice all vegetable and garnish to be incorporated to the plate. • Sweet course; can be hot or cold, individually plated. • Canapes or petit fours if served, carry no marks. • Ready made bread rolls may be served. One plate of each course to be presented cold (glazed) with the menu before service. All small equipment and utensils to be self provided. Ingredients: Ingredients to be supplied by the team. Teams may access the kitchen at 08:00 hours to prepare. Start 08:30, service 12:30 onward. Mis-en-place ONLY stocks, glace, peeled vegetables, filleted fish, butchered meat and pre-made sponge is allowed. All ingredients may be weighed out in advance. Kitchen equipment will be checked at the end of service, marks can be lost for areas lacking a high standard. Steward can be used during the competition, but is not part of the team (not to wear chefs clothing). They are not to arrange or carry foods. They are allowed to wash dishes only. Teams responsibilities: 1. Tables to be for 2, 4 or 6 covers. 2. Table clothes for each table 3. Plates, each team bring their own. 4. As with cutlery, glassware, napkins, table dressings Note 1: Wine (white/red) will be supplied by sponsors.
Cost : 7000 €
Age : 25 – 100