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February, 2008

Special Edition HKYCC Newsflash

Norwegian Seafood Young Chefs Challange

In order to sign up and compete, please click here

to download the registration form

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Market Basket for Food Items for Norwegian Seafood Young Chef

Meats			Starch
200	Grms	Sweetbread	200	Grms	Basmati rice
200	Grms	Goose liver	200	Grms	Risotto rice
			200	Grms	Polenta
			250	Grms	Cous cous
			300	Grms	Fettuccini
			300	Grms	Tempura flour

Fish & Seafood			Dairy Product
1	Kg	Norwegian Salmon	1	Liter	Milk
1	Kg	Norwegian White Halibut	1	Liters	Cream
			½	Kg	Ricotta
			500	Grms	Butter
			100	Grms	Parmesan
			100	Grms	Blue cheese
Basic Stock			8	Pcs	Eggs
			200	Grms	Plain yoghurt
3	Dl	Chicken stock
5	Dl	Fish stock
			Herbs
			1	Bunch	Basil
			1	Bunch	Thyme
Vegetables			1	Bunch	Coriander
1	Pcs	Red bell pepper	1	Bunch	Italian parsley
1	Pcs	Green bell pepper	50	Grms	Red chilli
100	Grms	Shallots	2	Sticks	Lemon grass
50	Grms	Garlic
50	Grms	Ginger
5	Pcs	Tomatoes	Fruits
200	Grms	Leek	3	Pcs	Pear
200	Grms	Zucchini	1	Pc	Pineapple
250	Grms	Baby spinach	3	Pcs	Mango
300	Grms	Potatoes	200	Grms	Strawberries
100	Grms	Mixed mushroom	3	Pcs	Lemon
300	Grms	Pumpkins	4	Pcs	Lime
300	Grms	Baby kai lan	3	Pcs	Oranges
			3	Pcs	Apples
Pastry
300	Grms	Dark chocolate
300	Grms	Milk chocolate
300	Grms	Fruit puree
500	Kg	Flour
50	Grms	Baking powder
100	Grms	Whole hazelnut
100	Grms	Ground almond
100	Grms	Whole walnut
300	Grms	Sugar
200	Grms	Cream cheese
200	Grms	Mascarpone
50	Grms	Cinnamon sticks
20	Grms	Gelatine leaves
1	Pkt	Philo dough
2	Pcs	Vanilla stick

GENERAL ITEMS FOR CONSUMPTION KEPT AT THE PANTRY

Spices

Salt

Pepper white & black

Saffron

Paprika

Curry powder

Chilli powder

Others

Sesame oil

Extra virgin olive oil

Vegetable cooking oil

White wine vinegar

Balsamic vinegar

Tomato paste

Fish sauce

Soya sauce

Coconut milk

Red wine

White wine

Brandy

Kirsch

Grand Mainer

Coffee liquor

Calvados

HKCA, HKYCC and Norwegian Seafood

Hong Kong Chef Association, the Young Chefs Club & Norwegian Seafood

The goal of this cooperation between Norwegian Seafood Export Council (NSEC) and Hong Kong Chef Association (HKCA) is to educate and inspire Junior Chefs in Hong Kong.

Project back ground:

This project is a joint cooperation between NSEC and Hong Kong Chefs Association (HKCA).

The objective is to highlight Norwegian Seafood among young aspiring and upcoming chefs in Hong Kong through a competition. NSEC wish to also further support these talents to expand their knowledge about Norwegian Seafood and through this achieve preference for Norwegian Seafood and make it “top of the mind” product for future budding chefs.

Activities:

Norwegian Salmon training for Junior Chefs and Chef School students in HK at the HITDC on the 3^rd & 4^th June 08
Two days Competition for Junior Chefs in Hong Kong at HITDC show kitchen June 5^th and 6^th.
The winner will cook his menu with a team from HITDC for 60 VIP guest on the second day

1^st Norwegian Seafood Scholarship Program & Norwegian Seafood Young Chefs Challenge

This is the first Norwegian Seafood Scholarship Program in Hong Kong aimed at junior Chefs. The competition will select a young outstanding individual culinarian that can represent and be an inspiration to the upcoming young Chefs of Hong Kong. The goal is to educate a Chef with professional knowledge and handling skills of Norwegian Seafood.

The competition should highlight Norwegian Salmon and other selected Norwegian Seafood products like Norwegian White Halibut etc. The candidates have to prepare a 4 course menu in 5 hours time, for 4 persons, consisting of Cold Appetizer, Hot Appetizer, Main Dish and Dessert.

General rules

The competition’s rules, regulation and set-up have been developed in cooperation with HKCA based on existing culinary competition practices. In addition to culinary abilities, it is also necessary for the candidate to have a “personality” which is needed for an up-coming talent: drive, dedication, openness, willingness to learn, focus etc. The candidate must also know basics about Norwegian Seafood and seafood industry. Should the no. of applicants exceed the no of available space for the final cook-off, (10) the finalists will be evaluated based on the recipes they have created, the personal presentation essay and interview.

Ä Candidates must be below 25 years of age at the entry in the competition

Ä Candidates must have one assistant below 25 years of age at the entry in the competition

Ä Candidates must be a member of the Young Chefs’ Club

Ä Candidates must possess a good personality to present him/her self well.

Application and pre-selection

Ä Filled application form

Ä Candidate must present a 4-course menu for 4 persons, consisting of Cold Appetizer, Hot Appetizer, Main Dish and Dessert using pre-selected Norwegian Seafood. A market list of all the other ingredients which will be available on the day of the competition will be send to the applicants.

Ä Candidates must in addition to menu, send a brief write up, on the following points, together with the entry form:

³ Why he/she would join this competition for the scholarship.

³ What are his/her future goals as a culinarian.

³ Why he/she likes to be a Chef

Should the no. of entries exceed the set no of finalists, a pre election is to be conducted through evaluation of the write up and menu suggestion. They might also be called in for personal interview.

Final cook-off

1. Finalists must report to the Kitchen Manager at HITDC in Pokfulam at least 1 hour before their scheduled time

2. Finalists must prepare a 4-course menu, in 5 hours time, for 4 persons, consisting of Cold Appetizer, Hot Appetizer, Main Dish and Dessert using pre-selected Norwegian Seafood items. The seafood is provided by NSEC

3. Finalists can use any starches and vegetables of their own choices from the Market basket which is identical with the Market list send out earlier on.

4. Finalists will also be interviewed and questioned on product knowledge.

5. Finalists have to explain the philosophy behind his/her 4-course menu creation.

6. Finalists will be evaluated on following criteria: General knowledge about Norwegian Seafood, Mise and Place and Cleanliness composition, correct preparation, Innovation, arrangement and presentation, Taste and texture

7. The judging panels will consist of 5 judges with NSEC representative as one of them.

Important Notes

Ä Finalists will be provided with facilities as nearly identical as possible.

Ä Each kitchen station will be equipped with a stove with 4 top burners, a wok, a salamander a sink, and a fridge. Pots and pans are provided.

Ä Furthermore they can share Blast freezer, deep fryer and stand mixers

Ä Finalists can bring their own plates and small dishes and utensils

Ä Basic sauces, stock and dough can be brought

Ä Judging will take into account the condition of the kitchen after your turn

Ä Everything on the plate must be edible.

Ä Notes, work run down and recipes for pre-preparation for the Hot competition have to be available for the judges to view.

Grand prize for the Winner of the Norwegian Seafood Young Chefs Challenge

¬ Study trip (scholarship) to Norway for two weeks in July 08

¬ A visit to the finals of Bocuse d’Or, Europe 2008 in Stavanger Norway

¬ Culinary studies at various top establishments in Norway

¬ Discovery of Norway Seafood Aquaculture, Salmon Farm and Production Plant as well as other related to the products used in the competition

Content of the scholarship package

¬ Culinary and product program

¬ Hotel and Accommodation in Norway

¬ Air Ticket from Hong Kong to Norway EY Class

¬ Air Ticket in Norway to various destination EY Class

¬ Transportation to the various program during the stay

¬ Meals on the days with product program

¬ Pocket Money

¬ Total Value around HKD 30’000.00 (This price cannot be converted to cash.)

¬ Certificate

¬ Trophy

¬ Gifts

Other finalists and their assistants’ will receive certificate and small gifts as well.

Interested?

Fill in the application form together with the menu and a small introduction of your self which includes all the points under pre selection and application.

For further inquire please call the young chefs club at………