IFEX 2014 International Salon Culinaire. Schedule of Competitions MARCH 2014 I KING S HALL I BELFAST.

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1 IFEX 2014 International Salon Culinaire Schedule of Competitions MARCH 2014 I KING S HALL I BELFAST

2 NORTHERN IRELAND S BIGGEST FOOD, DRINK AND HOSPITALITY EVENT Packed with visitor attractions designed to inspire & engage you as well as impart expert insight to increase your profitability and help you identify new trends. LA PARADE DES CHEFS Rival teams of Northern Ireland s leading trainee chefs go head-to-head at La Parade des Chefs to serve 60 covers a day. Teams create, cook and serve awardworthy food to visitors in a fully functional restaurant. CHEFSKILLS THEATRE Recognising and discovering some of the industry s most promising chefs, ChefSkills is a high profile culinary competition in Northern Ireland. It s where many of Northern Ireland s most-notable chefs were first awarded within the industry. LINKEDIN PRODUCT OF THE SHOW AWARDS Judged by an independent panel of industry experts, the Product of the Show Awards highlight the best products, services and business solutions in the industry today. EXHIBITORS IFEX will bring together over 200 leading food, drink, equipment and hospitality service providers. Brakes, Bewley s & Rational are just a few of the new exhibitors at the 2014 event. Make sure you see what new products our exhibitors are launching into the market. TRADE ONLY

3 Salon Culinaire IFEX Belfast OPEN LETTER FROM SEAN OWENS SALON CULINAIRE DIRECTOR IFEX 2014 It s time for IFEX 2014 We have a great new team set up for IFEX 2014 Belfast What better way to move our Salon Culinaire at IFEX forward, than under the new ownership of Hotelympia s parent company Fresh Montgomery. I have now worked with Fresh Montgomery over the last year to make IFEX Salon Culinaire bigger and better than ever before. A big initial, personal thank you goes to Toby Wand and his professional team at Fresh Montgomery. The Belfast team lead by Soraya Gadelrab as IFEX 2014 Event Director bring with them many years of world renowned food, drink and hospitality exhibition experience to our event and we at IFEX 2014 now join their highly respected Salon Culinaire portfolio which includes Hotelympia, ScotHot, and The Hospitality Show. The ChefSkills Theatre, La Parade des Chefs 2014 and Cold Display / Edible Art are raising the bar in terms of culinary skills in Northern Ireland. Designed to nurture the talents of the Province s young chefs these competitions have an unsurpassed history of awarding some of Northern Ireland s best known chefs, early in their careers, and this year, I m confident that we re going to discover some extraordinarily talented young chefs. IFEX 2014 will be home to over 220 chefs over the three days, and thanks to the support of the Department for Employment and Learning (DELNI), Flogas and Stephens Catering Equipment, IFEX Belfast has become the top Salon Culinaire on the Island of Ireland. On The ChefSkills Theatre young culinarians and industry professionals will compete using six state-of-the-art work stations, and will be judged by some of the industry s most respected chef and service judges including Gary Gamble, IFEX Chairman of the Judges and George Smith, WorldSkills Chief Expert Cookery Trade 34 Ireland Down the central boulevard you will find the Cold Display / Edible Art competition displaying hand-crafted works in fat, chocolate, marzipan and other foodstuffs. Think live, real time kitchens, think La Parade des Chefs! Four eight-strong teams will each enter the kitchen at 8am to prepare, create and serve up to 60 covers daily. Predominantly from NI culinary colleges, the DELNI sponsored Junior La Parade teams will go head-to-head and cook in real-life open kitchens, whilst being judged. Finally, Fresh Montgomery and I would like to reiterate our deep appreciation to our sponsors for their on-going support. To our competitors, colleges and mentors, a huge thank you to each and every one of you for taking part. I fully understand the commitment, effort, skill and stress that goes into competing, and by taking part in The ChefSkills Theatre, you ve already demonstrated your commitment to the future of our industry. I wish you all the best of luck, Sean Owens Salon Director IFEX 2014 The ChefSkills Theatre Page 5 The ChefSkills Theatre Senior Classes Page 6 The ChefSkills Theatre Open Classes Page 8 The ChefSkills Theatre Junior Classes Page 9 The ChefSkills Theatre Timetable of Classes Page 10 La Parade des Chefs Page 12 Cold Display/Edible Art Classes Page 13 Contents 3

4 Salon Culinaire IFEX Belfast Thank you to our partners & sponsors Exhibition Opening Hours 10am 6pm Tuesday 11th March 10am 6pm Wednesday 12th March 10am 4pm Thursday 13th March For further information on the International Salon Culinaire, please contact Cora Strachan, 9 Manchester Square, London, W1U 3PL. Telephone: cora.strachan@freshmontgomery.co.uk Or visit the International Salon Culinaire pages on the IFEX website IFEX 2014 is organised by Fresh Montgomery 4

5 The ChefSkills Theatre The ChefSkills Theatre will host an exciting series of back-to-back live hot classes each day in 6 adjacent state-of-the-art workstations. There will be a variety of junior, senior and open classes available to enter. We would encourage all chefs, junior & senior, based in education and industry to enter a ChefSkills class. Please visit where you will find an entry form, rules and judging criteria. There is limited availability so we recommend that you apply early. 5

6 Senior Classes Sponsored by SP1: Senior Fish Culinary Freestyle 35 minute competition 35 minutes will be allowed to prepare, cook and present two same plated portions of a fish / shellfish dish of the competitors choice. The mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Stock must be made and used if required. No shells on plate. All equipment and ingredients must be provided by the competitor. Judging will favour competitors who use sustainable Irish Seafish. A brief restaurant style typed menu must be displayed on the workstation. SP2: Senior Duck Culinary Freestyle 35 minute competition 35 minutes will be allowed to prepare, cook and present two same plated portions of a Duck dish of the competitors choice. A 1.5kg duck must be used and must be supplied by the competitor. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stocks may be used. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu must be displayed on the workstation. Competitors must use leg and breast. SP3: Senior Lamb Culinary Freestyle 40 minute competition 40 minutes will be allowed to prepare, cook and present two same plated portions of a lamb dish of the competitors choice. Competitors must use a 1.5kg non-lardered lamb rack which must be supplied by the competitor. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stock may be used. Competitors should show as many skills as possible. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu must be displayed on the workstation. SP4: IFEX Northern Ireland Chef of the Year 2014 (Mystery Basket) 2 hour competition This competition is open to chefs worldwide. All entries for Chef of the Year 2014 must submit a C.V. or describe their career path to date in no more than 200 words. This must be submitted to the Salon Director. All entries will be date and time stamped. Competitors are required to devise a menu for a three course meal plus Amuse Bouche for 2 covers from a basket of Mystery Ingredients which will showcase the very best of locally sourced Northern Ireland foodstuffs supplied by Department of Agriculture and Rural Development (DARDNI). An ingredient list and sealed box of ingredients will be given to competitors 30 minutes before starting time in order to compile a menu which must be submitted to the judges at the starting time. All mystery baskets will be made up to identical specification. A communal table of larder ingredients will also be supplied on the day, each competitor is advised that waste or over use of ingredients from the communal larder will incur penalty points. Remember these table ingredients are supplementary to the mystery basket list and are for everyone to use. All equipment must be provided by competitor. Chefs may be assisted by a commis chef (who must be 23 years or under on 10th March 2014) for cleaning and organisational purposes and menu compilation only. No cooking will be permitted by the commis chef but they will receive a certificate of participation. No mise-en-place will be permitted. Stocks and glazes will be supplied. No other prior preparation will be permitted. Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene. Total Time: 2 hours - 30 minutes for menu engineering and preparation - 1 hour 30 minutes for all courses to be served Requirements: Amuse Bouche and starter, main course and sweet for 2 covers using the very best of local NI Produce from the sealed mystery box to be served in course order. It is recommended that the Amuse Bouche be served after 45 minutes. All equipment must be supplied by the competitor. Fridge space and freezer space is available. Mystery basket sponsored by 6

7 Raising the bar in terms of culinary skills in Northern Ireland 7

8 Open Classes OP1: Modern Trend - World Cuisine OP5: Northern Ireland Culinary Ability Awards 45 minute competition 40 minute competition 45 minutes will be allowed to prepare, cook and present a two course genuine ethnic / international meal for two covers with accompaniments. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu in original language with English translation must be displayed on the workstation. THIS COMPETITION IS OPEN TO CHEFS AND COOKS WITH A LEARNING DIFFICULTY OR PHYSICAL DISABILITY CURRENTLY WORKING IN THE HOSPITALITY INDUSTRY OR STUDYING WITH A RECOGNISED TRAINING PROVIDER. OP2: Restaurant Innovation - Contemporary Dessert A brief restaurant style typed menu must be displayed on the workstation. 1 hour competition 1 hour will be allowed to prepare, cook and present 2 same plated portions of a sweet dish of the competitors choice. The dessert may be served hot or cold. No prior preparation will be allowed. Realistic amounts of mise-en-place will be permitted e.g. will be pre-washed and peeled vegetables and potatoes, not cut. Pre-prepared stock may be used. Competitors should show as many skills as possible. All equipment and ingredients must be provided by the competitors. OP3: The Northern Ireland Caloriewise Award Each individual competitor must be accompanied by a qualified mentor who may assist. 45 minute competition 45 minutes will be allowed to prepare, cook and present 2 same plated portions of a nutritionally balanced main course not to exceed 600 calories. Consideration must be given to reduction in calorific content when devising this menu. OP4: Northern Ireland Food Heritage Award 40 minute competition Competitors are allowed 40 minutes to design, prepare and present 2 same plated portions of a modern trend dish staying true to our Northern Ireland culinary heritage. Your chosen dish must represent the very best in exclusive Northern Ireland produce minutes will be allowed to prepare, cook and present 2 same plated portions of a chosen main course showcasing local ingredients. A printed recipe and description of your dish must be submitted with your application and must include a brief background of yourself, your establishment and mentor details. (Max 150 words). All NI Culinary Ability Award applications must be submitted to Cora Strachan at cora.strachan@freshmontgomery.co.uk no later than the 8th February 2014.

9 Junior Classes JP1: Classical Junior Poultry 40 minute competition 40 minutes will be allowed to prepare, cook and present two plated portions of a poultry dish of the competitors choice. A whole (giblet free chicken 1.5kg) must be provided by all competitors. Competitors are encouraged to use white and dark meat in their final dish. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Stock will be allowed no glazes. Competitors should show as many skills as possible. All equipment and ingredients must be provided by competitor. A brief restaurant style typed menu must be displayed on the workstation. JP2: Classical Junior Duck 35 minute competition 35 minutes will be allowed to prepare, cook and present two same plated portions of a Duck dish of the competitors choice using crown of duck (double breast of duck on the bone no legs). The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared stocks may be used. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu must be displayed on the workstation. JP3: Junior Classical / Modern Fish 35 minute competition 35 mins will be allowed to prepare, cook and present two same plated portions of a classical dover sole dish of the competitors choice which may be served classically or have a modern restaurant interpretation. The mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Stock must be made and used if required. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu description must be displayed on the workstation and you must use classical menu terminology. JP4: STUDENT CULINARIAN OF THE YEAR hour competition THIS COMPETITION IS OPEN TO ALL STUDENTS STUDYING FOR A RECOGNISED COOKERY QUALIFICATION UP TO LEVEL 3 OR EQUIVALENT. Competitors are required to submit a menu for a three course meal for 2 covers and forward to the organisers. Recipes and method for each course must be provided. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges. Competitors will be selected from these menus. Two hours will be allowed to prepare, cook and present a three course meal for 2 covers highlighting the use of Northern Ireland produce. Chefs may be assisted by a commis chef (who must be 23 years or under on 10th March 2014) for cleaning and organisational purposes and menu compilation only. No cooking will be permitted by the commis chef but they will receive a certificate of participation. Stocks and glazes may be used. No prior preparation will be permitted. Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene. Duration: 2 hours Requirements: starter, main course and sweet for 2 covers to be served in course order. It is recommended that the starter be served after 60 minutes. All equipment and ingredients must be supplied by the competitor. A brief restaurant style typed menu must be displayed on the workstation at all times. Competitors are asked to show as many craft skills as possible in front of the judges. JP5: IFEX Young Chef of the Year 2014 THIS COMPETITION IS OPEN TO ANY CHEF BASED EITHER IN EDUCATION OR INDUSTRY AND WHO WILL BE UNDER THE AGE OF 23 ON 10TH MARCH Competitors are required to submit a menu for a 3 course meal for 2 covers and forward to the organisers. Recipes and method for each course must be provided. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges. Competitors will be selected from these menus. 2 hours will be allowed to prepare, cook and present a 3 course meal for two covers. Competitors may have one assistant for cleaning and organisational purposes and menu compilation only. Assistants must be 23 years or under on 10th March No cooking or preparation will be allowed by the assistant. Assistants will receive a certificate of participation. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Stocks and glazes may be used. Competitors will be judged on skills, flavour, taste, butchery techniques, preparation and technical skills, menu balance, presentation and hygiene. All equipment to be supplied by the competitor. Duration: 2 hours Requirements: starter, main course sweet for 2 covers, to be served in course order. It is recommended that the starter course be served after 45 minutes. 9

10 The ChefSkills Theatre Timetable of Classes Class Description Time TUESDAY 11TH MARCH JP2 Classical Junior Duck - Heat 1 JP2 Classical Junior Duck - Heat 2 JP4 Student Culinarian of the Year 2014 OP1 Modern Trend - World Cuisine Award Ceremony SP1 SP1 OP3 Senior Fish Culinary Freestyle - Heat 1 Senior Fish Culinary Freestyle - Heat 2 The Northern Ireland Caloriewise Award Award Ceremony 09:00-09:35 09:55-10:30 10:50-12:50 13:05-13:50 14:00-14:20 14:20-14:55 15:10-15:45 16:00-16:45 17:15-17:45 WEDNESDAY 12TH MARCH JP3 Junior Classical / Modern Fish - Heat 1 JP3 Junior Classical / Modern Fish - Heat 2 SP2 Senior Duck Culinary Freestyle - Heat 1 SP2 Senior Duck Culinary Freestyle - Heat 2 SP4 IFEX Northern Ireland Chef of The Year 2014 Award Ceremony OP2 Restaurant Innovation - Contemporary Dessert - Heat 1 Award Ceremony 08:30-09:05 09:20-09:55 10:10-10:45 11:00-11:35 12:00-14:00 14:00-14:20 14:20-15:20 17:15-17:45 THURSDAY 13TH MARCH JP1 Classical Junior Poultry Heat 1 JP1 Classical Junior Poultry Heat 2 JP5 IFEX Young Chef of the Year OP5 Northern Ireland Culinary Ability Awards OP4 Northern Ireland Food Heritage SP3 Senior Lamb Culinary Freestyle Award Ceremony 08:00-08:40 08: :50-11:50 12:10-12:50 13:05-13:45 14:05-14:45 15:10-16:00 10

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12 La Parade des Chefs RESTRICTED CLASSES The heat is on to serve 60 diners in a staggered restaurant service over a two hour period, delivering exceptional, consistent food under pressure. A team of chefs have to deliver a 3 course menu to show judges, diners and industry peers an example of realistic restaurant service. Deadline for entries is 8th February RD1: DELNI Junior La Parade des Chefs (Kitchen & Restaurant) College entries are invited to compete in the glass enclosed working kitchen and fully operational restaurant. There will be 3 x lunchtime services and 1 x evening service. Teams will be asked to prepare and serve a 3 course menu to 60 covers plus 2 plates for judging. If you would like to submit an entry for La Parade des Chefs please visit where you will find an entry form, rules and judging criteria. 12

13 OPEN CLASSES Cold Display / Edible Art Cold Display / Edible Art incorporates a range of static classes featuring hand-crafted works in fat, chocolate, marzipan and other foodstuffs. Deadline for entries is 8th February A celebration cake of any shape, coated and decorated in royal icing within a maximum area of display 15 x 15 (38cm x 38cm). OD1: Open Restaurant Cold Plated Sweet (Tasted) Dummies will be permitted. Decorative work of the competitor s choice. Competitors are asked to prepare and present 2 different plated sweets of the competitors choice. 1 x chocolate based and 1 x fruit based sweets must be submitted. All equipment and ingredients must be provided by the competitor. A finishing area will be provided. A brief restaurant style typed menu must be displayed. OD2: Novelty Cake OD6: Decorated Celebration Cake Royal Icing OD7: Bridal Bouquet A bridal bouquet of handmade sugar flowers. The bouquet to be of contemporary design using both flowers and foliage. Artificial decorations may be used but should enhance rather than dominate the design. Bouquet to fit within a total display area of 13 x 13 (32cm x 32cm) square. There is no restriction on height. An imaginative creation in shape and design, but predominantly a cake in appearance within an area of 18 x 18 (46cm x 46cm). OD8: Petits Fours The decorations must be edible. Dummies will be permitted. Competitor will prepare and present a selection of petits fours: 18 petits fours sec (3 different types) OD3: Floral Sugar Craft 18 petits fours glaces (3 different types) A wired sugar floral spray, bouquet or corsage. Flowers should be presented on a suitable background which may be stand, plaque or board. Artificial decorations will be permitted. Exhibit must fit within a 14 x 14 (36cm x 36cm) square. All petits fours to be served on presentation plate of competitor s choice. A brief typed menu must be displayed. OD4: Decorative Exhibit A decorative exhibit of the competitor s choice using any of the following mediums: pastillage, marzipan, chocolate or cooked sugar. OD5: Decorated Celebration Cake Sugar Paste or Rolled Fondant A celebration cake of any shape, coated with sugar paste or rolled fondant within a maximum area of display 15 x 15 (38cm x 38cm). Dummies will be permitted. Decorative work of the competitor s choice. 13

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