COMPETITIONS

10th November 2006

At the Hospitality Industry Training and Development Centre of the VTC

with French Chef: Ms Aurélie Ganet

             Official Venue Sponsor:

Sopexa Hong Kong is sponsoring a French Dairy Products Cooking Competition for Young Chefs to showcase their expertise. Show us your culinary skills and creativity by joining our recipe contest to win a grand prize of a study trip to the Le Cordon Bleu® School in Paris including round-trip air tickets sponsored by Air France with accommodation by ACCOR.

Competition:

Western Cuisine Cooking - French Dairy Products

(Hot Main Course + Dessert)

* Participant must be aged between 18 and 25 and must be working as a chef in the industry

Ingredients Basket

(For hot main course and dessert)

(4 servings each)

Vegetables & Fruits	Dairy Products	Meat/Spices	Others
1 large white onion	200g Emmental cheese	1600g  whole chicken	10 eggs
1 broccoli	1l fresh cream	cinnamon	500g flour
1 bunch of parsley	1l milk	cumin	300g sugar
2 lemons	150g  butter	cardamones	oil (any kind)
4 apples “Golden”	1 Camembert cheese		salt & pepper
2 pears
3 carrots
1 cauliflower

Participant information:

Name: __________________________________________________________________

Sex   : _____ Age: ______ I.D. Number: ______________________________________

Address: ________________________________________________________________

Contact Number: ______________________  Fax: ______________________________

E-mail address:   _________________________________________________________

Rules:

Participating Specification:

1)                  Please type or write your recipes on an A4 paper, enclose a photograph of the completed dishes with your completed entry form and submit to:

             Hospitality Industry Training and Development Centre

                        6^th Floor, Pokfulam Training Centre Complex

            145 Pokfulam Road

            Hong Kong

            Attention: Sopexa French Dairy Products Cooking Competition

 

2)                  On the day of competition, participants must, within a 2-hour period prepare and serve 4 portions of a hot main course and 4 portions of a dessert using only the products from the basket.

 

3)                  Upon receipt of your entry form, the rules and regulations of the competition will be sent to the participant within 24 hours by mail, fax or e-mail. All participants must follow the rules and regulations and submit their recipes to the Sopexa French Dairy Competition before the deadline.

4)                  The selection of finalists will be conducted by members of the Hong Kong Chefs Association. The most creative participants will be invited to participate in the contest and they shall be informed on or before November 3^rd 2006 of the judges’ decision.

5)                  Closing Date for submission: 31^st October 2006. 

Final Contest:             November 10, 2006 (Friday)

                                    Hospitality Industry Training and Development Centre of the

                                    Vocational Training Council

                                    1^st floor Demonstration Kitchen

                                    145 Pokfulam Training Centre

                                    Hong Kong
 

…………………………………………………………………………………………….

For information on rules and regulations please contact Mr. H.R. Nussbaumer at:  2538 2227 or Mr. Ken Chow at: 2538 2223, Fax at: 2875 6073

 

French Dairy Products Cooking Competition for Young Chef

Competition Rules and Regulations

 Practical Category

To prepare and present within 120 minutes: one main course and one dessert each for 4 persons from the basket ingredients provided. The basket content had been specially designed by our visiting French Chef, Ms Aurélie Ganet, allowing the contestants to use French Dairy products in a creative way. The contestants do not have to use all the ingredients in the basket; however they will have to use at least 3 of the 5 Dairy Products available inside the basket with a minimum of one dairy product in each dish. They may present the dishes in any preferred format, which can enhance the dishes and reflect the best use of Dairy Products in modern French cuisine.

Modern French Cuisine reflects the respect of the classical cooking methods, ingredients and culture, but allowing chefs the freedom to go beyond the borders of presentation. The compositions should reflect today’s needs for a light, yet dramatic dining experience.

Judging Criteria

Mise en place and cleanliness:  0-5 points

Handling and arrangement of materials and tools. Control of preparation time to ensure timely completion.

Correct professional preparation:  0-5 points

Appropriate basic preparation of food that corresponds to today’s culinary art expectations. Preparation should be according to practical and acceptable methods which exclude unnecessary ingredients. Timely delivery of each dish and temperature at the appointed time is required. Appropriate cooking techniques must be applied to all ingredients, for main and dessert dishes.

Arrangement and presentation:  0-10 points

Clean arrangement with no artificial garnish and no time consuming arrangements. Appropriate portion and exemplary plating to ensure appetizing appearance is required.

Creativity and taste:  0-20 points

Creativity, originality and the typical taste of food should be preserved and well-matched. It must have appropriate taste and seasoning. Quality, flavour and colour should confirm with today’s standards on nutritional values.

Total possible points: 40 (no half points will be given)

Notes

l           Dishes will be assessed on their creative use of the basket ingredients, their flavours, tastes, creativity, presentation/ appearance as well as sanitation and hygiene.

l           All garnishes and carvings must be edible.

l           All dishes must be prepared under the highest hygienic conditions. Only ingredients from the ingredients basket or those provided by the organizer are allowed to be used.

l           Recipe can be used in the kitchen upon request.

l           Plates are not provided, presentation reflecting individual serving as a main and dessert course is recommended. ( No plates with logos are allowed

l           Uniforms should be without logos. (Or logo’s need to be covered)

l           Contestants must keep the work need and tidy. ( Part of the judging criteria)

l           The organizer will not be responsible for any loss or breakage of utensils or plates.

l           Contestants should show extra care of the food hygiene and safety, the organizer will not assume any responsibility.

l           The decision of the organizer and judges is final and they reserve all rights for all contestant dishes and recipes.

Award

Champion, 1^st Runner-up and 2^nd Runner-up awards will be presented to the top 3 winners.