2011 Sydney Culinary Challenge Rulebook

8/12/2019 2011 Sydney Culinary Challenge Rulebook

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Australian Culinary Federation NSW Chapter || 2011 Apprentice Culinary Competition page 2

2011Sydney Culinary ChallengeCompetition Program & Rulebook

September 5th 8th 2011Sydney Exhibition Centre Darling Harbour

Introduction

The Australian Culinary Federation New South Wales Chapter in conjunction withFonterra, Diversified Exhibitions Australia, & Moffat Equipment are proud to present

the Sydney Culinary Challenge 2011 within the Fine Foods & Hotel Australia Exhibitionto be held at The Sydney Exhibition Centre, Darling Harbour.

We invite you to participate in this year's event. With the largest component of livecompetition for individual and team events, including the "Fonterra", and staticdisplays, the competition is aimed to excite the competitive spirit amongst us and issure to be a major event in your culinary calendar during 2011.

Organising Committee

Harley Zukerman - President ACF NSW ChapterDarren Ho- Chairman of JudgesMichael Mason - Salon Director


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Timetable, Venue & Program

Monday September 5th from 7.00am to 5.00pmTuesday September 6th from 10.00am to 8.00pmWednesday September 7th from 7.00am to 5.00pmThursday September 8th from 7.00am to 3.00pm

Time and place of presentation to be advised.

Please consult www.acfnsw.com.au for details..

MondayStaticNote: All Static Displays are to have a base no larger than 1 square metre.D1 Savoury Buffet CentrepieceD2 Sweet Buffet Centrepiece

C5 Four (4) Different Desserts (Apprentice Class Only)

LiveD4 Ice CarvingE1 Apprentice - Original Fish Main CourseE2 Apprentice - Original Poultry Main CourseE3 Apprentice - Original Meat Main CourseE4 Apprentice - Original GateauxF2 EntreesF5 Poultry Main CourseF6 Seafood Main Course

F7 DessertsF8 MLA Team of 1 Qualified Chef and 1 ApprenticeF9 "Fonterra Kitchens" Restaurant ChallengeF9A "Fonterra Kitchens" Restaurant Challenge Front of House

Tuesday

StaticNote: All Static Displays are to have a base no larger than 1 square metre.A2 Six (6) Plated appetisersB1 Three (3) Course Luncheon for 1 cover (pax)C4 Six (6) Different Desserts

LiveD4 Ice CarvingE1 Apprentice - Original Fish Main CourseE2 Apprentice - Original Poultry Main CourseE3 Apprentice - Original Meat Main CourseE4 Apprentice - Original GateauxF2 Entrees


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F5 Poultry Main CourseF6 Seafood Main CourseF7 DessertsF8 MLA Team of 1 Qualified Chef and 1 ApprenticeF9 "Fonterra Kitchens" Restaurant ChallengeF9A "Fonterra Kitchens" Restaurant Challenge Front of House

Wednesday

StaticNote: All Static Displays are to have a base no larger than 1 square metre.B3 Three (3) Course Modern Australian Menu for One (1) Cover (pax)B6 Restaurant Platter MeatB7 Restaurant Platter Fish 1 Seafood

LiveD4 Ice CarvingE1 Apprentice - Original Fish Main CourseE2 Apprentice - Original Poultry Main CourseE3 Apprentice - Original Meat Main CourseE4 Apprentice - Original GateauxF2 EntreesF5 Poultry Main CourseF6 Seafood Main CourseF7 DessertsF8 MLA Team of 1 Qualified Chef and 1 Apprentice

F9 "Fonterra Kitchens" Restaurant ChallengeF9A "Fonterra Kitchens" Restaurant Challenge Front of House

Thursday

StaticNote: All Static Displays are to have a base no larger than 1 square metre.C1 Petits Fours Glace (8 x 8)A1 Buffet Platter for Eight (8) covers (pax) Plus One (1) Plated Portion

Live

E1 Apprentice - Original Fish Main CourseE2 Apprentice - Original Poultry Main CourseE3 Apprentice - Original Meat Main CourseE4 Apprentice - Original GateauxF2 EntreesF9 "Fonterra Kitchens" Restaurant ChallengeF9A "Fonterra Kitchens" Restaurant Challenge Front of House


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Class Descriptions

StaticA1 Buffet Platter for Eight (8) covers (pax) plus One (1) Plated Portion

A buffet platter made from game, seafood or a butcher's meat with a minimumof three (3) appropriate garnishes. Maximum table space of platter 900mm x900mm.

A2 Six (6) Plated AppetisersSix (6) different appetisers / entrees (intended hot or cold) but displayed cold.One (1) portion of each individually plated and suitable for restaurant service.

B1 Three (3) Course Luncheon for One (1) Cover (pax)This class is a modern day lunch menu, bearing in mind that lunch should notbe too heavy.

B3 Three (3) Course Modem Australian Menu for One (1) Cover (pax)This class is a three (3) course meal which should reflect Australia's multi-cultural and/or native foods.

B6 Restaurant Platter MeatOne (1) platter for Two (2) covers (pax) to be of either a butcher's meat, gameor poultry. The Platter will have appropriate garnishes and be suitable for silverservice.

B7 Restaurant Platter Fish 1 Seafood

One (1) platter for Two (2) covers (pax) to be of Fish and or Seafood.The Platter will have appropriate garnishes and be suitable for silverservice.

C1 Petits Fours Glace (8 x 8)Eight (8) portions of Eight (8) varieties with an appropriate sweet centrepiece.

C4 Six (6) Different DessertsPrepare hot or cold (displayed cold) six (6) different individual dessertssuitable for restaurant service.

C5 Four (4) Different Desserts (Apprentice class only)

Prepare hot or cold (displayed cold) four (4) different individual dessertssuitable for restaurant service.

D1 Savoury Buffet CentrepieceA showpiece suitable for a buffet table made from wax, salt dough, margarine,salt or any other food substances. Supports are acceptable but must not beexposed; no toxic sprays are permitted. Base to be no larger than 1 metresquare.


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D2 Sweet Buffet CentrepieceA showpiece made from chocolate, marzipan, pastillage, sugar, cocoa paintingetc. Suitable for a sweet buffet table. Supports may be used but must not beexposed; no toxic sprays are permitted. Base to be no larger than 1 metresquare.

Class Descriptions

LiveNote: Apprentices may enter any category of the Salon, but will be marked on the samescale as other competitors. Apprentices are to supply all their own products for theevent.

D4 Ice carving (live)With 1 (one) hour time limit, complete an ice carving of your choice.

No power tools are permitted.

E1 Apprentice - Original Fish Main CoursePrepare, (must fillet whole fish) cook and serve two different main courseportions of fish and appropriate garnishing, suitable for restaurant service.Time limit is 60 minutes.

E2 Apprentice - Original Poultry Main CoursePrepare from whole bird (must de-bone), cook and serve two different maincourse portions of poultry and appropriate garnishing, suitable for restaurant

service. Time limit is 45 minutes.

E3 Apprentice - Original Meat Main CoursePrepare, cook and serve two different main course portions. 1 of Beef and 1 ofLamb with appropriate garnishing, suitable for restaurant service. Onlymother sauces can be brought in. Time limit is 45 minutes. (Meat can bebrought in trimmed)

E4 Apprentice -Original GateauxConstruct and decorate a commercial- gateaux -suitable for restaurant service,one portion to be cut from the gateaux and displayed. Prepared sponges and

neutral butter creams/fillings allowed to be brought in. Time limit is 45minutes

F2 Entrees (Open Class)Prepare four (4) of the same entree with garnishes, individually plated andsuitable for an a la carte restaurant. Only mother sauces and peeled vegetablemay be pre-pared and brought in. Recipe is required in the competition areafor judges. Time limit is 45 minutes.


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F5A Poultry Main Course (Open Class)Prepare two (2) x two (2) portions, different main courses with appropriategarnishes using any poultry. Only mother sauces and peeled vegetable may bepre-pared and brought in. Recipes are required in the competition area for

judges. Time limit is 45 minutes.

F6 Seafood Main Course (Open Class)Prepare two (2) x two (2) portions, different main courses with appropriategarnishes using seafood. Only mother sauces and peeled vegetables may bepre-pared and brought in. Recipes are required in the competition area for

judges. Time limit is 45 minutes

F7 Desserts (Open Class)Prepare four (4) of the same desserts with appropriate garnishes, 1 individuallyplated and suitable for an a la carte restaurant. Time limit is 45 minutes

F8 Team of 1 Qualified Chef & 1 ApprenticeSponsored by MLA ($2000.00 Prize money to best team)

Prepare an offal based entree, a meat based main course (from the list ofsupplied ingredients below**), and a dessert for four (4) covers (pax). Onlymother sauces and peeled vegetables may be pre prepared and brought in.The apprentice accompanying the Chef MUST be currently indentured.Recipes are required in the competition area for judges.Time limit is 90 minutes.

**Choice of ingredients is from the following: Specify chosen items on entry form toallow for provision on the day.

1 item per entree and 1 item for main course.

Entree MainsLamb Brains Lamb RumpLamb Kidneys Beef Eye of RumpVeal Liver Goat RacksVeal KidneyVeal Sweetbreads

F9 Fonterra Kitchens" Restaurant Challenge.Proudly Sponsored by Fonterra Winning team to receive $10,000.00, secondplace $3000.00 and third place $1000.00.

For information on this competition please contact [email protected]$500.00 entry fee paid on application, NO EXCEPTIONS. Fully refunded onapplication post competition.

The menu MUST containWestern Star Butter and Anchor Cooking Cream to besupplied by Fonterra.TEAMS WILL BE NOTIFIED OF THEIR ACCEPTANCE WITHIN ONE (1) WEEKOF SALON DIRECTOR RECEIVING EXPRESSIONS OF INTEREST AND ENTRYFEES. MAXIMUM OF TWELVE (12) TEAMS ONLY


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Kitchen teams to consist of Three (3) members, with at least 2 qualified chefsand an indentured apprentice or trainee. Teams need to prepare a two coursemenu including an entree of any description, a main course consisting ofbutcher's meat, game, fish or seafood with appropriate garnishes for thirty (30)covers - 24 for a la carte Service, 2 for Photography, 1 for Display and 3 for

Judging. Only mother sauces & peeled vegetables may be brought in, no otherpre-pared items are allowable (no exceptions).

Access to the kitchens will be from 9.00am on the competition day for set-up withcompetition starting at 9,30am.Service will commence at 12.00 noon, Kitchens must be served and cleared by2.00pm for each service, each team will receive 30 minutes to clean up.

A minimum Ten (10) copies of the menu should be provided on the day ofcompetition. Two (2) copies of the menu with costing, including standard recipes,are to be submitted to the organizers on the day, prior to commencingcompetition. A copy of the menu is to be available in the kitchen for the judges onthe day of the competition. The rest of the menus are for placement on the tablesand for the judges.

Any further equipment not supplied below maybe brought in.

Each team must comply with HACCP food safety standards and wear full chefsuniform including chefs hats. Not Base Ball Caps.

The following items may be pre-made or prepared for the hot food competition:

Vegetables / mushrooms / fruits - washed but not cut up or shaped. Potatoes -washed and peeled but not cut up or shaped. Onions - peeled but not cut up.Basic dough's can be pre-prepared. Basic stocks except fish, without anyreduction. Basic ingredients may be weighed or measured.

All food to be used in the kitchen will be inspected by the judges at thebeginning of the competition.

F9A TAFE Students Front of House TeamsMust consist of three (3) members maximum, (a maitre d' plus 2 others), to set

and serve table configurations equalling 24 seats. Teams to supply three (3)table decorations for their service.

Please note sponsors advertising will be placed on tables during service, afterjudging the Front of House Restaurant set-up.

These teams will compete for medals and the winning team will receive $1000.00

See judging criteria for front of house teams for details.


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Available EquipmentFonterra Kitchens 2011

Each kitchen contains1 x 10 tray electric combi oven1 x 6 burner gas oven range

1 x Deep fryer electric1 x Warming Oven1 x Hand sink2 x Benches

1 x 1 door refrigerator1 x sink1 x 10 amp power point1 x 15 amp power point (3 pin plug)

Shared Equipment

1 x Ice machine1 x 2 door up-rite fridge, glass door for beverage service.1 x Freezer up-rite1 x Blast Freezer

Salon Culinaire 2011 - Hot Live kitchen1 x 4 burner gas oven range1 x S/S bench 1.2mtr length1 x 10 amp power point

Awards

Each individual and team competitor will receive a certificate of participation.

Medals will be awarded together with a certificate to competitors whom attainthe following points:

100 points Gold with distinction

90 - 99 Gold

80 - 89 Silver 70-79 Bronze

60-69 Merit- Certificate only awarded at the discretion of the Judges.

Honours & Prizes

Provided the judges believe the standard of the exhibits warrants the prize, thecompetitor has achieved at least one (1) gold medal during the Salon 2011competition and is currently a full financial member of the Australian CulinaryFederation or WACS affiliated Association (proof of membership may berequired), the following additional honours may be awarded,


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Fraser and Hughes Apprentice Encouragement AwardMust have competed in at least two (2) Hot Live category E as an individual ora team member & one (1) category C.

Most Outstanding ApprenticeMust have competed in at least two (2) Hot Live category E & one (1) categoryC with at least a Gold medal standard in any category.

Most Outstanding Pastry ChefMust have competed in at least two (2) classes of category C and havecompeted in a minimum of one (1) Jive category as an individual or a teammember and attained a Gold medal standard in at least one (1) of thesecategories.

Most Outstanding ChefMust have competed in category A & B and have competed in a minimum ofone (1) live category as an individual or a team member and attained a Goldmedal standard in at least one (1) of these categories.

Most Outstanding "Fonterra Kitchens" Restaurant ChallengeWill be awarded to the team with the highest overall point score, not includingfront of house scores.

Most Outstanding "Fonterra Kitchens" Restaurant ServiceWill be awarded to the Front of House Team with the highest overall pointscore.

Most Outstanding EstablishmentMust have competed in a minimum of five (5) classes with at least one (1) beinga hot live class with a minimum Gold medal standard in any one (1) class. Allpoints from each competitor will be added together then divided by thenumber of competitors to attain an average score, the team with the highestaverage will be declared the winner.

Note: When judging a three course entry, up to 100 points is available for each coursewith the total divided by 3 to attain overall score.


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Judging Definitions

Artistic Achievement

Elegant, neat and pleasing to the eye.

Uniformity or aesthetic flow.

Impressive and arouses enthusiasm.

Communication

Quality of information presented in verbal & non- verbal ways.The quality of the learning atmosphere created by the entrant.

The lucidity of the demonstrator.

Competent Preparation

Innovative dishes that demonstrate correct basic preparation.

Impeccable & healthy. Free of unnecessary additions & ingredients.

The number of garnishes to correspond to portions. Accurate cutting & cooking.

Dishes conceived hot/served cold to be glazed for preservation.

Composition

Displays that are practical.

Nutritionally balanced.

Flavours & Colours that blend.

Displays that are in keeping with today's modern trends.

Decorations and trimmings that harmonise with the main item

Classical names that correspond to original recipes.

Degree of Difficulty

Finesse and or fragility.

Accuracy.

Complexity of work.

Entertainment

The degree that the observers enjoyed the experience.

Flavour / Texture

Exciting tastes which are gastronomically acceptable. Seasoning in line with modern trends.

Appropriate combination of textures.

Hygiene

Personal presentation, uniform, hair, shoes etc.

Cleanliness of work area and finished clean down of work area.

Correct food handling.


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Mise en place

Timely & orderly preparation

Clean working areas

Punctual completion of work.

OriginalityInnovative and first time presented for judging at a salon.

Practicality

Current preparation techniques

Simply or easily produced

Cost has been considered.

Presentation

Elegant, neat and pleasing to the eye Balanced

Uniform & graceful Appropriately sized plates.

Product

The excellence of the finished product.

Serving

Clean, careful and exact

No fuss simple & practical

No over elaborate garnishes.

Technique The method & skill employed to produce the result

Consideration for safety.

Work involved

The research, preparation, time & effort placed into the display Leave all kitchens & demonstration kitchens neat, clean & tidy.


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Improving your Chances for an Award

Avoid talking to the judges unless you wish to make an important point.

Be precise with carving or cutting of vegetables

Be original and present new ideas.

Display delicate colours, contrasting textures and acceptable flavour

combinations. Ensure practical portion sizes.

Excite the judges with the appearance of the display

Harmonise the meat with the garnish.

In demonstrations try to engage the audience

Keep items simple.

Keep demonstration area clean & tidy making sure to properly clean whenfinished

Present on time as scheduled

Present a natural & appetising look

Roast meats properly (not too rare)

Slice meat in the correct manner (cut across grain & arrange in order &size).

Spell menu items correctly.

Use-tan aspic with meats & clear aspic with seafood

Leave all kitchens & demonstration kitchens neat, clean & tidy.

Avoid the following:

Bird feathers - dripping of or cloudy aspic - decorating with parsley, watercress or freshherbs - entering a previously judged piece - entering displays not prepared by you -excessive use of food colourings - identifying your display prior to judging excepting

categories where this is permissible - moulded sculptures overcrowding the platter /plate - placing food on the edge of the platter / plate -placing food on tallow -presenting hot food on mirror - repetition in methods or preparation - superstructurefor sculpture that can be seen - use of unsuitable serving dishes / mediums - use oftarnished silver - use of plastic ornaments, flowers etc - use of paper sleeves or doiliesunless for crumbed or fried food -use of any inedible materials for garnishing orenhancement of the food.

Conditions of Entry

All competitors are advised to read these conditions of entry very carefully, as these are

to be enforced strictly.

1. Every exhibit must be a bona fide work of the entrant. Judges may requestclarification or information with respect to the work after judging.

2. All entries for static competitions on, are to be presented for judging by 8.30amon the days of competition. Judging will commence 9.00am, all entrants will beasked to stop & leave the area at 8.45am, finished or not. Any entry not on the


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presentation table by 8.45am, will be noted by our scrutiniser. Entries receivedafter these times may not be judged.

3. Competitors including apprentices may participate in as many classes as theywish, however only one (1) entry in each class is permissible.

4. Once accepted & registered competitors fees are not refundable, except forClass F9 post competition.

5. Competitors must ensure that no name or company logo is visible to the judgesduring judging. Scrutinizers will check and if necessary, remove or instructentrant to remove any such markings.After Judging has been completed and awards announced company logos,and entrants name may be prominently displayed.

6. Decisions made by the judges are final, but critiques may be obtained fromthe judges after results are posted.

7. The Australian Culinary Federation New South Wales Chapter and the majorsponsors, reserves all rights as to the entries in "Sydney Culinary Challenge2011 for public relations and promotional activities, at the discretion of theChapter, and the sponsors.

8. The Australian Culinary Federation New South Wales Chapter reserves theright to rescind, modify or add to any of the rules and regulations and itsinterpretation of these will be final. Further, the Chapter reserves the right tolimit the number of entries per class or to cancel any class should there be aneed to do so. In such circumstances all entry fees would be fully refunded.

9. Competitors who require clarification of these conditions are advised tocontact The Salon Director Michael Mason ([email protected] ) or TheChairman of Judges, Darren Ho on 0418290621 ( [email protected] ). Callsstrictly between the hours of 8.00am - 7.00pm.

10. Artistic entries (centrepieces) are required to remain on display for theduration of the competition and must be removed at 4.00pm on Thursday 8th

September. All other entries are to remain on display during the day ofcompetition and must be removed at the end of the day, check on the day for

clearing times. Any entry not removed by clearing time will be removed byScrutiniser and cleared. (All care but no responsibility will be taken).

11. Unruly or rude behaviour will not be tolerated. Any person behaving in sucha manner will be ejected & their entry will not be judged.


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How to EnterPlease complete the entry form for the "Sydney Culinary Challenge 2011"contained on the web site www.acfnsw.com.au ; it may be photocopied asmany times as required.The entry form must be fully completed with all details supplied so as to ensurepoints awarded are allocated to the correct individual.

The completed registration form must be clearly legible and written (inEnglish). The form must be submitted with full registration costs (entry fee's& bonds) enclosed (please do not send cash). The completed form withregistration fees must reach the ACF NSW Chapter on or before the closingdate as listed below (exceptions by prior arrangement & only for extremecircumstances).

Competitors are requested to carefully consider the classes they intend toparticipate in, before submitting their entries. Every effort will be made toaccommodate those competitors with multiple classes and to facilitate theirindividual needs, however once entrants receive confirmation of classes &competition dates no changes will be accepted or refunds made for whateverreason.

Acceptance of entries will be on a "first come first served" basis for all live eventsincluding the "Fonterra" Kitchens Classes F9 & F9A. This is due to kitchenavailability & the scheduling thereof.

Submission of a completed entry form with fees included constitutesacceptance of the conditions and terms of "Sydney Culinary Challenge 2009"

Closing Date for Submissions of EntryClosing Dates Are:

Friday 8th August for Fonterra Restaurant Challenge (Class F9)and thenFriday 15th August 2011 for all other classes

All submissions must include entry fees payable by cheque or money order.

Made payable to: ACF NSW Chapter

and addressed to: Michael MasonSalon Director ACF, N.S.W ChapterPO Box 4540Sydney 1044


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Sydney Culinary ChallengeAustralian Culinary Federation - NSW Chapter

This Entry Form MUST be Fully Completed & Clearly LegibleClosing Dates Are: Friday 8th August for Fonterra Restaurant Challenge (Class F9)

and then Friday 15th August 2011 for all other classes

First Name:Surname:Age:

Job Title:Name of ExecChef/Manager:Place of Employment:

Address of

Employment:Home Address:

HomePhone:

Work Phone:

Mobile Phone: Fax No:

Email:

ACF Member Yes/No

State Chapter: MembershipNumber

Apprentice Completion Date:

Registration Fees

Entrants must submit correct fees with entry form to be eligible to compete Fonterra*Restaurant Challenge $500.00.Members $25.00 per classApprentice Members $15.00 per classNon Members $35.00 per classApprentice Non Members $20.00 per class


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Static Classes

Al - Buffet Platter for 4 covers

A2 - 6 Plated DessertsB1 - 3 Course Luncheon - 1 coverB3 - 3 Course modern Australian - 1 coverB6 - 2 x 2 Restaurant Platters

Cl - Petit Fours Glace 8 x 8C4 - 6 Different DessertsC5 - 4 Different Desserts (Apprentice Class)

D1 - Savoury Buffet CentrepieceD2 - Sweet Buffet Centrepiece

Live Classes

D4 Ice CarvingE1 - Apprentice - Original Fish Main CourseE2 - Apprentice - Original Poultry Main Course

E3 - Apprentice - Original Meat Main CourseE4 - Apprentice - Original Gateaux

F2 EntreesF5 - Poultry Main CourseF6 - Seafood Main CourseF7 DessertsF8* - MLA Team of 1 Qualified Chef & 1 Apprentice

Team Members 1:Team Members 2:Entree Meat Required:

Main Meat Required:F9 "Fonterra Kitchens" Restaurant Challenge

Team Members 1:Team Members 2:Team Members 3:

F9A " Fonterra Kitchens" Restaurant Challenge Front of HouseTeam Members 1:Team Members 2:Team Members 3:

Please Note: If entering 3 different classes as a member the total fees would be $75.00.Members must quote their member number otherwise full fees will apply.

Cheques or Money Orders (Please do not send Cash) to be Made Payable to ACF NSWChapter, Sydney Culinary Challenge

Addressed to:Michael MasonACF NSW ChapterSalon Director ACF, N.S.W ChapterPO Box 4540Sydney 1044

Special Note: Save on your feesand join the association, see httpwww.acfnsw.com-au for moreinformation


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A stralian C linar Federation NSW Chapter || 2011 Apprentice C linar Competition page 18

APPLICATION FOR MEMBERSHIPOr / Members Change of Address

I hereby apply for admission to the Chapter; to become a member in the categoryindicated below.

PLEASE PRINT CLEARLYFirst Name: Surname:No Street: Town:Postcode: Date of

Birth:

Home Phone: WorkPhone:

Mobile: Email:

ANNUAL SUBSCRIPTION: (Please tick member type)Chefs/ Associated Member $70.00

Five (5) years pay for four (4) $280.00APPRENTICES/STUDENTS $25.00ENCLOSED TOTAL PAYMENT $

Business Name:Street No. Street Name:Town: Post

Code:Present Position:

ApprenticeshipWhich College:Establishment:

Starting Date: Indented CompletionDate:

Signature: Date:

ACF Member Endorsement:

Membership No.

Tear off page, fill out and send in to us with your cheque or money order or email us foremail application.

AUSTRALIAN CULINARY FEDERATION NSW CHAPTERG.P.O. BOX 4540, SYDNEY 1044

EMAIL: [email protected]

2011 Sydney Culinary Challenge Rulebook

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