Entries for Salon Culinaire 2017 Now Open



Back and bigger than ever for 2017, the world-class culinary competition, Salon Culinaire, returns to the Great Hospitality Show this January with a jam-packed programme of competitions designed to showcase the wide range of talent within our hospitality industry. 

Entries to the competition, which runs from 23rd – 25th January at the NEC, Birmingham, are now open and with a line-up containing a mix of some of the industry's most popular classes plus some exciting new competitions, chefs with all levels of experience are being urged to get their entries in early to ensure they don't miss out on their chosen category. This year a simplified entry process means all competitors have to do is visit http://www.hospitalityshow.co.uk/salon-culinaire, to enter and be a part of this illustrious competition.

Longstanding elements of Salon Culinaire - the Live Theatre, La Parade des Chefs and Salon Display classes all return for 2017 along with the Skills Theatre, which, after its hugely successful launch at Hotelympia in 2016, will be coming to Birmingham for the first time. This element is designed for both chefs and front of house staff who are in the early stages of their careers, giving them a chance to hone their skills, get a taste for the thrill of competition and perform under the spotlight. Classes such as Table-Laying will be held alongside Knife Skills, Cocktail Mixology and Flambé Work and entrants can expect to receive feedback from highly experienced judges which will prove invaluable as they progress up the career ladder.

The Salon Display category, sponsored by Compass Group, returns with a range of challenging platters, restaurant plates and pastry classes as well as the ever popular sugarcraft section which sees beautifully intricate entries on display for the duration of the exhibition - adding a real wow-factor to the show.

For the very first time the sugarcraft category will invite talented teams to work in collaboration on stunning displays. 

When it comes to the Live Theatre, sponsored by Compass Group with equipment supplied by Manitowoc and Gram, entrants can expect some exciting new competitions to consider including the Vegan Challenge, Cheese Starter and Breakfast Power Bowls in addition to some great team challenges and old favourites, such as the Street Food Challenge.  Another exciting new element, The PS100 Culinary Showcase, will showcase the impressive culinary skills within the public sector.  Chefs and cooks will have one hour to produce a main course and a dessert using the same key ingredients, but will be constrained by both the budgets and nutritional guidelines faced daily in their own particular areas of work, be it care, education, hospitals or otherwise.

Finally, Junior La Parade des Chefs is set to return, with teams consisting of competitors aged 23 or under tasked with preparing a three-course lunch menu for 100 covers with £1 from each diner going to the charities Just A Drop and Hospitality Action. Plus on the evenings of Monday 23rd January and Tuesday 24th January La Parade des Chefs will host the College Canapé Competition, sponsored by the Worshipful Company of Cooks, each night a college will be tasked with preparing a selection of canapés to be served with champagne to a VIP audience of 60. One team will be crowned overall College Canapé Competition Champions. All teams will compete in the Bonnet Kitchen provided by Hobart Cooking Solutions, which will also include refrigeration from Foster and warewashing equipment from Hobart Warewash.

Keen to see new talent coming through, Salon Culinaire Chef Director, Steve Munkley, said: “The competition line-up at Salon Culinaire offers a class for everyone regardless of level of experience or sector of the industry you work in. It is a wonderful opportunity for experienced chefs and novices alike and I would urge anyone who is keen to progress in their careers to visit the Great Hospitality Show website and get their entries in. Good luck to everyone competing, I have no doubt that participating in Salon Culinaire will be a rewarding experience and help to set you in good stead for the rest of your career in this fantastic industry.”

Visitors can pre-register for the Great Hospitality Show 2017 now by following this link: http://bit.ly/2fqjlvh

Companies seeking to find out how they can promote their business at the Great Hospitality Show can visit www.hospitalityshow.co.uk, contact Lyndsey Martin on  +44 (0)20 7886 3058 or email Lyndsey.Martin@freshmontgomery.co.uk

For further information please see www.hospitalityshow.co.uk and follow us on Twitter www.twitter.com/HospShow for everything Hospitality

Chef Wise website .

Comments

Post a Comment

Popular posts from this blog

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then
Read more

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist
Read more