Tuesday 23rd March 2010		Sponsored by
RD3 DELNI JUNIOR LA PARADE (TEAM 1 DAY 1) LA PARADE SERVICE BEGINS SERC College Bangor JP2 Junior Duck (45 MINS) HEAT 1 JP2 Junior Duck (45 MINS) HEAT 2 JP4 Student Culinarian of the Year (2HRS) SP6 NI Chef Ability Award (1HR) JP1 Junior Poultry (45 mins) OP2 Open Plated Sweet (Live) (1 HR) SP1 Senior Fish (35 MINS) Awards Ceremony Prizegiving	07.00 – 16.00 12.30 07.00 - 07.45 08.00 – 08.45 09.15 – 11.15 11.30 – 12.30 13.00 – 13.45 14.15 – 15.15 15.30 – 16.05 17.00 sharp	- DELNI - Silver Hill Foods - Crossgar Food Service
Wednesday 24th March 2010		Sponsored by
RD3 DELNI JUNIOR LA PARADE (TEAM 2 DAY 2) LA PARADE SERVICE BEGINS SWC Dungannon Campus JP1 Junior Poultry (35 Mins) Heat 2 JP3 Junior Fish(45 Mins) Heat 2 OP1 Open Ethnic / International (45 MINS) SP5 IFEX Chef of the Year Final Heat 1 (2 hours) SP5 IFEX Chef of the Year Final (2 hours) Heat 2 Awards Ceremony Prizegiving SP1 Senior Fish (35 MINS) Heat 2 Evening Parade Evening LA PARADE SERVICE BEGINS Team 4 Culinary Ability Team 2010	07.00 – 16.00 12.30 07.50 – 08.35 08.55 – 09.30 11.15 – 12.00 12.30 – 14.30 15.00-17.00 17.30 sharp 18.00 – 18.35 15.30 – 21.30 19.15pm Sharp	- DELNI - DARDNI - DARDNI
Thursday 25th March 2010		Sponsored by
RD3 DELNI JUNIOR LA PARADE (TEAM 3 DAY 3) LA PARADE SERVICE BEGINS  SRC NEWRY CAMPUS SP2 Senior Duck (35 MINS) JP5 IFEX Junior Chef of the Year (2HRS) SP3 Senior Lamb (45 MINS) OP2 Open Plated Sweet (Live) (1 HR) Heat 2 Awards Ceremony Prizegiving	07.00 – 16.00 12.30 09.30 – 10.05 10.30 – 12.30 12.45 – 13.30 13.45- 14.45 15.30 sharp	- DELNI - Silver Hill Foods

SP1 SENIOR FISH

SP2 SENIOR DUCK - Sponsored by Silver Hill Foods

SP3 SENIOR LAMB

SP5 IFEX CHEF OF THE YEAR 2010 - Sponsored by DARDNI

SP6 NI CHEF ABILITY AWARD 2010 (invite only)

OP1 OPEN ETHNIC / INTERNATIONAL DISH

OP2 OPEN PLATED DESSERT (LIVE)

JP1 JUNIOR POULTRY - Sponsored by Crossgar Food Service

JP2 JUNIOR DUCK - Sponsored by Silver Hill Foods

JP3 JUNIOR FISH

RD3 TABLE OF HONOUR (DISPLAY)

- Sponsored by DELNI

OD1 OPEN RESTAURANT COLD PLATED SWEET (DISPLAY CLASS)

OD2 NOVELTY CAKE

OD3 FLORAL SUGAR CRAFT

OD4 DECORATIVE EXHIBIT

OD5 DECORATED CELEBRATION CAKE - SUGAR PASTE OR ROLLED FONDANT

OD6 DECORATED CELEBRATION CAKE - ROYAL ICING

OD7 BRIDAL BOUQUET

All competitors should acquaint themselves with the rules, conditions and specifications for the classes in which they intend to compete.

All competitors must complete an entry form for EACH ENTRY. All entries must be made on the forms provided. Additional forms are available on request, from our website or they can be photocopied.

Entries FORMS will be accepted through the website.

Completed entry forms should be sent to: CHEFSKILL 2010, Expo Events, Elmwood House, 46 Elmwood Avenue, Belfast, BT9 6AZ with admin fee.

Each completed entry form must be accompanied by the correct entry fee. A block of correctly filled entry forms with total fees is acceptable.

Open Classes each £20

Chef of the Year £50

Junior Classes each £10

Student Culinarian £20

Junior Chef of the Year £20

There is no closing date for entries.

Entries will be processed and date stamped on a first come basis with appropriate fee, until our quota of 6 Stations and 2 Reserves have been allocated and should therefore be submitted as soon as possible.

A copy of this menu description with competitor number and competition class number must also be presented to the Theatre Manager Mr EMMETT McCOURT immediately prior to the event. All competitors must report to the live theatres at least one hour before commencement of the competition.

Competitors must supply all food items and equipment necessary to prepare, cook and serve, unless otherwise stated.

Competitors are asked to show as many craft skills as possible in front of the judges as time allows.

Competitors will be judged on professional working methods, flavours, textures, hygiene, timing and presentation, unless otherwise stated.

The time allowed for each competition will be strictly adhered to. At the completion of the time competitors will be requested to stand back from their work stations.

Time penalties will be as follows 1 point for every minute over, up to 5 mins and 2 points per minute over after 5 mins.

Competitors and establishments are permitted one entry only per class.

Teams may only enter under the name of their establishment. Only one team may enter from one establishment per class.

Competitors should assure the judges that their work is unaided and is completed within the spirit of fair competition.

Whilst all reasonable care will be taken for the security of dishes and equipment, the organisers will not be responsible for any loss or damage to competitors’ dishes, equipment or personal effects. Competitors are advised to insure dishes and equipment. It is the individual’s responsibility to cover the personal risk.

Canvassing of judges, organisers or members of the Advisory Panel will disqualify a competitor.

Judges will be permitted to enter all kitchen areas during competition time.

Results will be exhibited as soon as possible after the judging is completed. Competitors are then encouraged to seek the advice of the judges. Any dish deemed not to schedule will still be marked but no awards made.

Awards will be made at the discretion of the judges subject to a satisfactory standard being reached. Where a standard is not reached no awards will be made.

Gold Medal + Certificate 90% or more

Silver Medal + Certificate 75% or more

Bronze Medal + Certificate 65% or more

Certificate of Merit 55%

Instead of a straight points system based on the overall impression, we have devised four categories which the judges will evaluate. This method will provide an objective assessment and allow the judges to give a constructive feedback to the competitor. These categories are: Creativity, Workmanship, Composition and Flavour, Timing, Presentation and Hygiene.

Medals, Trophies, and Certificates.

Prize giving ceremonies will take place at the end of each day when the competitions have ended. Winning competitors must be dressed in clean chefs’ whites or uniforms when they collect their awards. Winners are reminded that if they are unable to attend the prize giving, they should inform the judges and arrange for a colleague to deputise for them. Failure to claim an award on the day will result in the winner having to apply in writing to the Organisers.

Challenge trophies must be given to the employer or college by prize winners. The employer or college will be responsible for their safekeeping and for their return when they are recalled for the next competition.

The Organisers reserve the right to rescind, modify or add to any of the Rules & Regulations and their interpretation is final. They also reserve the right to limit the number of entries per class or cancel any class at their discretion.

In the event of an objection being made to any award, the objector must lodge their objection in writing with the Chairman of the Judges Mr Peter Griffiths within 1 hour of the award.

Objections must be accompanied by a £50 deposit which will be returned if your protest is successful. Chairman of Judges decision is final.

Anyone under 16 years old will not be allowed into the exhibition. The exhibition organisers reserve the right to exclude anyone from the exhibition halls.

Arrival times must be adhere to at all times.

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35 mins will be allowed to prepare, cook and present two same plated portions of a fish / shellfish dish of the competitors’ choice. The mis-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 competitors. Judging will favour competitors who use sustainable Irish Seafish. A brief restaurant style typed menu must be displayed on the workstation.

35 mins will be allowed to prepare, cook and present two same plated portions of a Duck dish of the competitors’ choice a 1.5kg duck. The only mis-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 competitors. A brief restaurant style typed menu must be displayed on the workstation. Competitors must use leg and breast.

45 mins will be allowed to prepare, cook and present two same plated portions of a lamb dish of the competitors’ choice. Using 1.5kg non-lardered lamb rack which must be supplied by the competitor. The only mis-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 competitors.

A brief restaurant style typed menu must be displayed on the workstation.

This competition is open to chefs worldwide.

Competitors are required to devise and submit a menu for a three course meal + Amuse Bouche for 2 covers using the very best of local NI Produce 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 three course meal for 2 covers plus an amuse bouche course.

Chefs may be assisted by a commis chef (who must be 23 years or under on 25^th March 2010) 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.

The only mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Stocks and glazes may be used. No other prior preparation will be permitted. Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene.

Duration: 2 hours

Requirements: amuse bouche + starter, main course and sweet for 2 covers using the very best of local NI Produce to be served in course order. It is recommended that the amuse bouche be served after 45 minutes.

All equipment and ingredients must be supplied by the competitors. 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.

One hour will be allowed to prepare, cook and present a two course meal for two covers showcasing local ingredients.

A brief restaurant style typed menu must be displayed on the workstation.

Realistic amounts of mis-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.

Each individual competitor must be accompanied by a qualified mentor who may assist.

A brief restaurant style typed menu must be displayed on the workstation.

45 mins 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 competitors.

A brief restaurant style typed menu in original language with English translation must be displayed on the workstation.

1 hour will be allowed to prepare, cook and present 2 same plated portions of a sweet dish of the competitors’ choice. Hot or Cold.

No prior preparation will be allowed.

OD1: OPEN RESTAURANT COLD PLATED SWEET

(DISPLAY CLASS) NOT TASTED

Cold exhibit (delivery from 9am – presented for judging 10.30 am)

Competitors are asked to prepare and present 2 different plated sweets of the competitors’ choice. (1 Chocolate based and 1 Fruit based).

All equipment and ingredients must be provided by the competitors. A finishing area will be provided.

A brief restaurant style typed menu must be displayed.

OD2 NOVELTY CAKE

An imaginative creation in shape and design, but predominantly

a cake in appearance within an area 18” x 18” (46cm x 46cm).

The decorations must be edible. Dummies will be permitted.

OD3 FLORAL SUGAR CRAFT

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” square. (36cm)

OD4 DECORATIVE EXHIBIT

A decorative exhibit to competitor’s choice using any of the

following mediums: pastillage, marzipan, chocolate, cooked

sugar.

OD5 DECORATED CELEBRATION CAKE - SUGAR PASTE OR ROLLED FONDANT

A celebration cake any shape, coated with sugar paste or

rolled fondant within a maximum area of display 15” (38cm)

x 15” (38cm). Dummies will be permitted. Decorative work to

competitor’s choice.

OD6 DECORATED CELEBRATION CAKE - ROYAL ICING

A celebration cake any shape, coated and decorated in royal

icing within a maximum area of display 15” (38cm) x 15” (38cm).

Dummies will be permitted. Decorative work to competitor’s

choice.

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 32cm (13”) square. There is no restriction on height.

All Junior competitors must be 23 years or under on 25^th March 2010. They must also be working towards or have already achieved NVQ level 2 in Food Preparation and Cooking or equivalent catering college qualification, or in full time employment in a recognised catering establishment.

All competitors will be judged according to the following criteria:

Skill, flavour, taste, butchery techniques, preparation and technical skills, menu balance, presentation, hygiene and use of local produce.

45 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 mis-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 competitors.

A brief restaurant style typed menu must be displayed on the workstation.

45 mins 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 mis-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 competitors. A brief restaurant style typed menu must be displayed on the workstation.

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 mis-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 competitors. A brief restaurant style typed menu description must be displayed on the workstation and you must use classical menu terminology.

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 25^th March 2010) 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. Treat the menu as if describing it to a customer.

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 competitors.

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.

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 1 April 2008. No cooking or preparation will be allowed by the assistant. Assistants will receive a certificate of participation.

The only mis-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 competitors.

Duration: 2 Hours

Requirements: starter, main course sweet for two covers, to be served in course order. It is recommended that the starter course be served after 45 minutes.

College Entries are invited to compete in the glass enclosed working kitchen and fully operational restaurant. Teams are advised to send in their application early and chosen menu must be submitted before the closing date 1^st March 2010.

DELNI JUNIOR La Parade Des Chefs Teams to consist of: A 7 MEMBER KITCHEN TEAM AND A 7 MEMBER RESTAURANT TEAM

EACH COLLEGE WILL SEND THE RESTAURANT TEAM AND KITCHEN TEAM TO COMPETE TOGETHER ON THE SAME DAY- SERVICING THE SAME CUSTOMERS

KITCHEN TEAM - SPECIFICATION

Teams will be required to prepare, cook and present a 3-course plated meal for 50 covers including 2 meals for judges, in professionally designed glass enclosed competition kitchen. The meal produced will be sold and served by you college service team to visitors at the show in fully operational restaurants.

RESTAURANT TEAM - SPECIFICATION

Teams will be required to set up a room for service and serve a 3-course plated meal for 50 covers including a table for judges, The meal produced will be sold and PREPARED AND COOKED by your college kitchen team. to visitors at the show.

Linen to be supplied by the service team. Menu to be suitable for selling at £18.50.per head inc. of VAT.

Menu cards for customers most be provided •

First course can be hot or cold, but soup not allowed • Main course to incorporate vegetable garnish on plate,separate vegetable service not required • Sweet can be hot or cold • Bread rolls will be provided. Pre-meal canapés or petits fours not required • Lunch service will commence SHARP from 12.30 p.m • One plate of each course to be presented to judges on request. One plate of each course presented cold for display case on day of event for visitors to view • All small equipment to be provided by the teams • All teams will receive detailed list of large equipment available for kitchen and restaurant with outline plan • Booking times for lunch will be staggered • Teams will have access to kitchen AND restaurant from approx. 7.00 a.m.and will commence work at 8.00 a.m. • All team members must apply online for passes into the show. •Teams will be responsible for cleaning down equipment and kitchen and restaurant at the end of service •Salon Director will inform each team of their allocated

day after acceptance •Menu to be submitted approval to Salon Director by 1^st March 2010. Menu to be written in English • Each team to be allocated a figure of money to help cover food costs which will be given on the day of entry. • Where possible, the same judges will be used all week. • Mis-en-place allowed for each team : vegetables/fruits, basic ingredients can be weighed or measured; basic stocks allowed, but not totally reduced; basic doughs/ pastry can be pre-prepared; 80% of fish may be scaled and filleted; 80% of meat may be butchered; 80% of total garnishes may be brought in, ie decorative ornaments out of chocolate or similar materials; pre-made sponges permitted. The remaining 20% of your chosen menu must be prepared on the day in the kitchen.

Restaurant Mise en place will be up to each individual team.

• All mis-en-place will be checked by the judges • Results will not be finalised until a final inspection of the kitchen is completed. Points may be deducted if the competition kitchen is not left as would be expected or any equipment is missing. • Certificates and medals will be awarded on the standard achieved •Each team manager must attend final day presentation ofawards, if appropriate •

All china, cutlery and glassware will be supplied through sponsorship • Coffee will be supplied.

Wash-up facilities for china, cutlery and glassware will be staffed by Salon Director •

PR coverage is anticipated through various catering

magazines, journals, newspapers and on site during IFEX 2010. Menus will be published.

DELNI JUNIOR LA PARADE DES CHEFS

Competitors will be judged on the following:

MIS-EN-PLaCE

Adherence to Schedule.

Professional skills/preparation

Culinary skills shown, cooking methods, organisation, speed of service.

Presentation

Visually appealing; show originality, creativity and innovation; clean, with correct portion size and flow.

TASTE

Flavours and textures, both individually and balance

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Competition Schedule | Dowload Entry Form Here