The world’s premier culinary competition, Salon Culinaire, will yet again provide a show- stopping spectacle for highly skilled chefs across number of sectors when it returns to grace The Hospitality Show (NEC Birmingham, 19th-21stJanuary, 2015).
The 2015 event, will once again comprise of three key elements: the exquisite Salon Display, competition classes of Live Theatre and fine dining experience, La Parade des Chefs.
Building upon the enhancements that were made at Hotelympia earlier this year, with the help of a dedicated chef panel including Chris Galvin, Steve Munkley, Simon Hulstone, Cyrus Todiwala and Nick Vadis, Salon Culinaire has been updated in response to feedback from the wider chef community, ensuring the competition remains faithful to the demands of modern chefs while reflecting industry trends.
Changes implemented include a new improved online entry system, the use of iPads for food photography to assist with giving fuller and more constructive feedback, plus there will also be two award ceremonies each day – a new one after lunchtime in addition to the traditional presentation at the end of the day.
Salon Culinaire Chef Director, James Tanner, said: “The revamped Salon Culinaire is set to be one of the key visitor attractions of the Hospitality Show, highlighting the best cooking skills the industry has to offer.
“We have tried to focus not only on ways to make the competition experience more immersive and easy to enter, but also look at staying relevant. Introducing rigid ingredient costs and target gross profit margins for teams competing in La Parade des Chefs was just one of the ways we have tried to remain faithful to the real-world experiences of modern kitchens.
“The programme really does offer something for everyone, from experienced competitors to first timers – I would urge anybody wanting to test themselves in a competitive environment to sign up now.”
Entries for Salon Culinaire have now opened and chefs can enter online at www.hospitalityshow.co.uk/salon. The closing date is 1st December 2014.
The three elements of Salon Culinaire are:
Salon Display (sponsored by Compass Group UK):
Showcasing beautiful hand-crafted works in fat, chocolate, marzipan and other foodstuffs, Salon display is set to house an impressive selection of static competitions including platters, restaurant plates, as well as pastry and sugarcraft classes. “This aspect of Salon Culinaire forms a breathtaking showcase for visitors – an inspirational window into the breadth of talent within the industry,” adds James.
Live Theatre (sponsored by Compass Group UK):
New classes featured in the Live Theatre programme include a focus on superfoods, street food, gluten-free dishes, canapés and patisserie. The Association of Pastry Chefs Dessert of the Year event will be another highlight. Tilda will also be looking to find its first Young Chef of the Year as part of the programme, while Essential Cuisine will be reprising its highly popular ‘Teamwork in the Kitchen’ challenge. Other competitions in the line-up include Sustainable Fish Main Course sponsored by British Culinary Federation and lamb, duck and “mystery box” classes which have been maintained in response to feedback from competitors.
James continues: “Lead judges will also use photos of dishes to enable them to give Live Theatre competitors more constructive feedback for future endeavors.”
Equipment for Live Theatre events will be supplied by Manitowoc with refrigeration supplied by Gram.
La Parade des Chefs (Sponsored by Coup de Pates/Delice de France):
One of the key themes of this element, which involves competing teams of chefs cooking for the show’s fine dining restaurant, is “mentoring” and this is reflected in a brand new Junior Team Talent event. Teams of five juniors and one senior head chef, will operate the high spec kitchen and provide three-course meals for 100 covers during the show. All junior team members should be aged 23 or under on 1st January 2015.
Restaurant visitors will pay £32 for their meal (which includes a donation of £2 to Just a Drop, an international water aid charity). The kitchen for the event will be supplied by Bonnet by Hobart Cooking Solutions, supported by Foster Refrigerator. Warewashing equipment will be supplied by Hobart. Students University College Birmingham will be providing front of house service.
The Hospitality Show, staged at Birmingham NEC from19th-21st January, is the place where the industry goes to network and do serious business. Focus areas for 2015 will include hotels, restaurants, pubs, cafés, delis, careers and the cost sector with the show providing a showcase for cutting-edge products and services from food & drink, technology, catering equipment, interiors and tableware.
Visitors can go to www.hospitalityshow.co.uk and register now for a free ticket to the show.