Northern Ireland's PREMIER food, drink, retail and hospitality event.

IFEX returns 17-19 November 2020

Chefskills header

The ChefSkills Live Theatre

 

Raising the bar in NI culinary skills

IFEX ChefSkills Live 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, student, senior and open classes available to enter.

We would encourage all chefs, junior & senior, based in education and industry to enter a ChefSkills class.

There is limited availability, so we recommend that you apply early.

Deadline for entries was 28th February 2020.

Information and Rules

 

Sponsors

Stephens CateringFlo GasDFEDAERA

 

Senior Classes

SCS1: 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 Sea / River or Lough Fish. A brief restaurant style typed menu must be displayed on the workstation.

Sponsored by

Keenan Seefood

SCS2: Senior Duck Culinary Freestyle

45 minute competition

45 minutes will be allowed to prepare, cook and present two same plated portions of a duck dish of the competitors’ choice. A 2.2kg 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.

SCS3: Senior Lamb Culinary Freestyle

45 minute competition

45 minutes will be allowed to prepare, cook and present two same plated portions of a lamb dish of the competitors’ choice, using a suitable cut of the competitor’s choice. 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.

SCS4: DAERA Northern Ireland Chef of the Year 2020

45 minute competition

This competition is open to chefs worldwide.

All entries for Chef of the Year 2020 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. 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.

Competitors are required to devise a menu for a three - course meal consisting of a starter, NI Farm Quality Assured Beef main course and modern dessert for 2 covers. In addition, all competitors will produce a plant - based amuse bouche for the judges within 30 minutes of the start of the competition. All dishes must be served in course order.

Chefs may be assisted by a commis chef (who must be 23 years or under on 18th November 2020) 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. Pre – prepared stocks 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.

Total Time: 2 hours 30 minutes will be allowed for all courses to be served.

All equipment and Ingredients must be supplied by the competitor.

This is NOT a mystery box competition.

Fridge space and freezer space is available.

Sponsored by

Keenan Seefood

 

Open Classes

OCS1: Modern Trend - World Cuisine - Beyond 2020

45 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.

OCS2: Restaurant Innovation – Dessert of the Year

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.

Sponsored by

Andrew

OCS3: Vision 2020 Contemporary / Modern Hot Starter

45 minute competition

45 minutes will be allowed to prepare, cook and present 2 same plated portions of a contemporary / modern HOT starter. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut. Pre-prepared fresh pasta 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.

OCS4: Plant Based Chef Challenge (Vegan Optional)

40 minute competition

Competitors will be allowed 40 minutes to prepare cook and present, 2 same plated portions of a plant-based dish, hot main course, this dish must be plant-based and may be vegan. Judges will be looking for a balance of flavours and tastes and the level of skills used in the competition. Competitors will need to provide a typed recipe for the judges to review. 60% of all ingredients used must be plant based. All equipment and ingredients must be provided by the competitor. A brief restaurant style typed menu must be displayed on the workstation.

OSC5: Northern Ireland Culinary Ability Awards

40 minute competition

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.

40 minutes will be allowed to prepare, cook and present 2 same plated portions of a chosen main course showcasing local ingredients.

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

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.

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

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 Andrew Pantelli at no later than the This email address is being protected from spambots. You need JavaScript enabled to view it. – 28TH February 2020.

Sponsored by

Keenan Seefood

OSC6: Cup Cake Artistry Championship (LIVE DECORATING DISPLAY CLASS)

90 minute competition

12 different / not identical, (therefore individual cupcakes) with an integrated theme of the competitors choice.

The cupcakes and cupcake decorations must be edible with NO supports or wires etc.

Skills in decorating are what we will be judging LIVE. You may enhance your overall display with additional separate decoration, but the decoration must be completely covered in an edible medium at the event showing as many skills as possible. Remember: The majority of the marks will be for the decoration of your cupcakes.

Cupcake wraps are permitted. Your cupcakes should be prebaked and all decoration of these should be completed LIVE on your competition stand.

The exhibit base board must not exceed (L40cm x B40cm x H 1.2cm) and be fully coated (at the event) in an edible covering and edged with ribbon. All of the exhibits must be displayed within this area. No height restriction.

Compulsory Renshaw Ingredients will be supplied in advance by Andrew Ingredients, these will be advised on receipt of entry.

Sponsored by

Andrew

OSC7: Northern Ireland Bakery Professional of the Year (Invite Only)

1 hour 30 minutes competition

1 hour 30 minutes will be allowed to prepare bake / cook and present a selection of 6 different breads of the competitors' choice. Competitors must show as many bakery skills as possible. All equipment must be supplied by the contestants. Pre-proved dough may be used but no other ingredients are to be added until the competition begins.

Sponsored by

Andrew

OCS8 – Live Fruit & Vegetable Carving Competition

2 hour 30 minutes competition

Competitors are allowed 2.5 hours to prepare and present a Fruit and Vegetable carving exhibit / display. Competitors may use any fruits or vegetables they deem necessary to complete the exhibit. No pre-prepared vegetables or fruit is allowed, except peeling of vegetables.

All Competitors must bring their own fruit & vegetables, display equipment, cutting boards and carving tools (No power tools allowed). Display may follow a theme of the competitor’s choice. Maximum display area 3 feet by 3 feet, with no restriction on height. Artistic skill in carving will have great impact on scores.

A pre-prepared centre piece may be used in the exhibit. Participants can use props, linen to enhance the total presentation of their entries; however, this will not be included in judging.

Time allotment for the competition is two hours. Going beyond the allotted time will mean a penalty of one point per minute, which will be subtracted from the total score.

 

Student & Junior Classes

Any competitor will be deemed a student if studying for a part - time or full - time qualification and studying with a recognised college or training provider. (No age limit)

Junior classes are open to all students in part - time or full - time education or junior competitors working in industry. Junior competitors must be aged 23 or under as of the 17th November 2020.

SJSC1: Classical Junior Chicken

40 minute competition

40 minutes will be allowed to prepare, cook and present two plated portions of a chicken 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.

Judges are NOT to be expected to try any chicken that is not cooked through.

Raw chicken is not safe to eat and it could lead to food poisoning. All raw chicken is unsafe to eat, regardless of the conditions that the birds have been kept in.

SJCS3: Northern Ireland Young Seafood Chef of the Year

60 minute competition

60 mins will be allowed to prepare, cook and present two same plated portions of a modern restaurant style starter using shellfish, plus two plated portions of a main course using sustainable white fish which must be on the bone. 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.

Sponsored by

Keenan Seefood

SJCS4: STUDENT CULINARIAN OF THE YEAR 2020

2 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 devise & submit a menu for a 2 – course meal – main course and dessert 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 submitted menus only.

Two hours will be allowed to prepare, cook and present a 2 course meal in course order 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 17th November 2020) for cleaning and organisational purposes only. No cooking will be permitted by the commis chef but they will receive a certificate of participation.

Stocks and glazes may be used. The only mise-en-place permitted will be pre-washed and peeled vegetables, not cut.

Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene.

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.

If no menu is supplied, the entry will not be considered / judged.

SJCS5: IFEX YOUNG CHEF OF THE YEAR 2020

2 hour competition

THIS COMPETITION IS OPEN TO ANY CHEF BASED EITHER IN EDUCATION OR INDUSTRY AND WHO WILL BE UNDER THE AGE OF 23 ON 17TH NOVEMBER 2020.

Competitors are required to submit a menu for a 3 course meal for 2 covers comprising of starter, main course and dessert and forwarded 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 only.

Chefs may be assisted by a commis chef (who must be 23 years or under on 17th November 2020) 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 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 and ingredients to be supplied by the competitor.

Requirements: 2 hours to prepare, cook and present – starter, main course and dessert for 2 covers, to be served in course order. It is recommended that the starter course be served after 45 minutes.

 

ChefSkills Timetable of Classes

  • Tuesday 17th November 2020
    Competition Time

    Senior Duck Culinary Freestyle

    8:15 - 9:00

    Northern Ireland Young Seafood Chef of the Year

    9:15 - 10:15

    Senior Lamb Culinary Freestyle - Heat 1

    10.30 - 11.15

    Live Fruit & Vegetable Carving Competition

    11.00 - 13.30

    Senior Lamb Culinary Freestyle - Heat 2

    11.30 - 12.15

    Lunch Time Awards Ceremony

    12:15 - 12:30

    Northern Ireland Bakery Professional of the Year (Invite Only)

    12:30 - 14:00

    Modern Trend - World Cuisine – Beyond 2020

    14:15 - 15:00

    Northern Ireland Culinary Ability Awards

    15:15 - 15:55

    Classical Junior Duck

    16:10 - 16:50

    Daily Awards Ceremony

    17:00 - 17:30

  • Wednesday 18th November 2020
    Competition Time

    SP1 - Senior Fish Culinary Freestyle – Heat 1

    8:00 - 8:35

    SP1 - Senior Fish Culinary Freestyle – Heat 2

    8:45 - 9:20

    Vision 2020 Contemporary / Modern Hot Starter

    9.30 - 10.15

    Northern Ireland Chef of the Year

    10:45 - 13:15

    Restaurant Innovation – Dessert of the Year

    13:35 - 14:35

    Student Culinarian of the Year

    15:00 - 17:00

    Daily Awards Ceremony

    17:00 - 17:30

       

    Evening Street Food International - NI Culinary Team Event /

    Awards Ceremony (INVITE ONLY)

    18:30 - 21:30

  • Thursday 19th November 2020
    Competition Time

    Plant Based Chef Challenge (Vegan Optional)

    8:30 - 9:10

    Classical Junior Chicken – Heat 1

    9:20 - 10.00

    Classical Junior Chicken – Heat 2

    10:15 - 10.55

    Lunch Time Awards Ceremony

    11:00 - 11:20

    Northern Ireland Cup Cake Artistry Championship

    11.25 - 12:55

    Northern Ireland Young Chef of the Year 

    13:15 - 15.15

    Daily Awards Ceremony

    15:15 - 16:00

Opening Times

 Tuesday 17 November  10am – 6pm
 Wednesday 18 November  10am – 6pm
 Thursday 19 November  10am – 4pm

Latest News

Organised by

Partners

  • Fine Food
  • Flo Gas
  • Food Drink
  • Exhibition World
  • Hospitality Ulster
  • Licensed Catering
  • Irelands Neighbourhood Retailer
  • Restaurants Association Ireland