Chef Ireland 2019

Chef Ireland 2019

Chef Ireland - The Irish Culinary Championships

The Panel of Chefs of Ireland in conjunction with the Irish Foodservice Suppliers Alliance (IFSA), Calor Gas and Fagor, welcome the opportunity to promote the Chef Ireland Culinary Championships, which take place from 26th – 28th February at Catex 2019 in the Simmons Court Pavilion, RDS, Ballsbridge, Dublin.

We extend a warm welcome to competitors, sponsors, guests and visitors to the 30th Chef Ireland Culinary Championships.

Our hard working culinary committee have put together an innovative challenging Cold Salon and Live Hot Theatre competition program for senior and junior chefs, culinary art students and apprentices from all aspects of the Irish hospitality industry; Hotels, Restaurants, Gastro bars, Bistro’s Pastry, Sugar Craft practitioners, Corporate caterers and Service personnel.

This year the Panel of Chefs of Ireland celebrate our 60th Anniversary. Our mission is to promote quality and excellence in all activities related to the culinary arts, in particular the development of the craft in Ireland. This major culinary event affords our members and all chefs throughout Ireland the opportunity of displaying their exceptional culinary skills, creativity, innovation and techniques. We look forward to this wealth of knowledge and expertise being shared amongst all chefs throughout the three days of competitions. These Championships are endorsed by Worldchefs, the governing body of chefs associations world-wide. I would like to thank our sponsors of the different competitions. Finally I would like to thank my colleagues for their exceptional input into organising this Chef Ireland, and to wish you, our competitors every success in your selected competitions. We look forward to your participation in what promised to be most exciting and successful “Chef Ireland Culinary Championships”.
 

Enjoy the Experience.
Paddy Brady,
President Panel of Chefs of Ireland

 

Join the National Culinary team

During the Culinary Championships, the judging panel will be on the look out for potential new members of the National Junior and Senior Culinary Teams. If you would like to be considered for selection please indicate so in the space provided on the entry for

The Judging Panel:
Chairperson of the Judging Panel Brendan O’Neill
Vice Chairpersons of the Judging Panel Alan Fitzmaurice, Audrey Crone
Principal Pastry Judge John Clancy

GENERAL INFORMATION

  • The Chef Ireland Culinary Committee and Competition Organizer reserve the right to remove, change or add to the rules and regulations. 
  • The Organizers reserve all rights to the recipes used and the photographs taken during the competitions
  • The Organizers are not responsible for any damage or loss of competitors exhibited items, equipment, utensils or personal belongings.
  • Awards will be presented each day and announced during the live theatre, all competitor are encouraged to be present for the awards each day.
  • All participants should wear their chef’s uniform for the awards 
  • All competitors and their helpers must register as visitors to Catex 2019 and show their personal ID and badge in order to enter the Salon Culinaire Area. Helpers must go outside the competition area once the competition begins.
  • All participants must be present at the competition in their chef’s uniform. 
  • Only one entry per chef is allowed in each category. However, he/she may participate in any number of different categories
  • Competitors who are not present at the appointed time and place of the competition will be considered as no-shows
  • Competitors who bring their exhibits on the wrong day will not have them judged.
  • Please refer to the final schedule for your competition details and dates. 
  • In case of any doubt, do not hesitate to contact the Organizers

Competition Dates

The competition will take place on the 26th, 27th and 28th of February 2019 in the RDS Simmonscourt Pavilion, Ballsbridge, Dublin 4, Ireland

Registration Fees per competitor and per competition:

Competition Entry Fees:
Junior Competition: €15.00
Senior Competition: €25.00
Open Class Competition: €25.00
Mystery Basket: €50.00
Chef Ireland Pastry Challenge: €50.00
Restaurant Cook Serve Competition - IFSA Grand Prix €50.00
Hotel Cook Serve Competition - IFSA Grand Prix €50.00
Corporate Catering Cook Serve Competition - IFSA Grand Prix €50.00
Larder Skills and Cookery Relay Competitions: €25.00

Registration Deadline:

All Competitors must register on line. Please follow this link to the Online Brochure and Entry Form

The closing date for registrations of all competitions including all payments is 22nd of February 2019. The organising committee reserve the right to refuse any competitor who has not registered on time or has not paid the full registration fees.

Contact person for Registrations: Norbert Thul. chefireland13@hotmail.com

 

Products and Ingredients

Certain competitions will feature sponsored products which competitors are required to use in their dishes and recipes. It is forbidden to use any other products other than those specified during these competitions.

KITCHENS

Small Kitchen equipment must be provided by the participant (e.g. pans/tins/ladles/cutlery/scales and colour coded chopping boards) The following equipment will be available onsite:

COMPETITION STATION

  • Work tables with under counter shelves
  • Refrigerator shared space between two stations
  • 1 Electrical Fan Oven - shared between two stations
  • 6 ring gas burner stove and oven
  • 1 overhead gas fired salamander
  • Double sink unit - shared
  • 1 Electrical Power twin socket

PREPARATION AREA

  • A back area is available and equipped with the below:
  • Stainless steel tables
  • Fridges for the ingredients
  • 1 Blast Chiller
  • 1 freezer unit
  • 2 Double Sink units
  • Food waste disposal units

Competitors are requested to ensure to keep all your perishable ingredients in the fridges and freezers provided at the back area before the competition starts

N.B.: The back area can only be accessed up to one hour before the competition commences. It is forbidden for anyone to use the kitchens before their preparation time mentioned on the schedule.

 

Thank you to our sponsors and supporters
The Panel of Chefs Of Ireland gratefully acknowledges the support from all our sponsors and their continues outstanding contribution and assistance.

LIVE THEATRE DAILY SCHEDULE

Tuesday, 26th of February 2019

Competition Start Time Time Allowed
Chicken for Sauté Larder Skills and Cookery Relay Competition, Junior Class 8.00am 1 Hour
Classical Dish - Contemporary Style Competition, Open Class 9.15am 40min
Wrapped Foods and World Wide Flat Breads, Open Class 10.15am 45min
Asian Ethnic Cuisine Competition, Open Class 11.15am 40min
Restaurant Cook Serve Competition - IFSA Grand Prix 12.30am 2 Hours
Irish Lamb Competition, Senior Class 3.00pm 40min
Irish Pork Competition, Junior Class 4.00pm 45min

Wednesday, 27th of February 2019

Competition Start Time Time Allowed
Fish Filleting Larder Skills and Cookery Relay Competition, Junior Class 8.00am 1 Hour
Vegan Dish Competition, Open Class 9.15am 30min
Irish Fish Competition, Open Class 10.10am 30min
Mystery Basket Competition, Open Class 10.45am 90min
Hotel Cook Serve Competition - IFSA Grand Prix 12.30am 2 Hours
Duck Competition, Open Class 3.00pm 40min
Irish Beef Fillet Competition, Open Class 4.00pm 40min
Aramark Chef of the Year 2019 5.00pm 90min

Thursday, 28th of February 2019

Competition Start Time Time Allowed
Butchery Larder Skills and Cookery Relay Competition, Junior Class 8.00am 1 Hour
Chef Ireland Pastry Challenge, Open Class 9.15am 3 Hours
Corporate Catering Cook Serve Competition - IFSA Grand Prix 12.30am 2 Hours

Food Safety Challenge

Every Competitor who takes part in the Live Theatre at Chef Ireland will also be judged on their food safety practices. All competitors will be eligible for a special Hygiene award.

Junior Competition Classes are open to competitors under the age of 25 on the 10th of February 2019 Presentation of Awards will be at 5.30pm on Tuesday the 26th, at 6.30pm on Wednesday the 27th of February and at 3.30pm on Thursday the 28th of February.
All competitors are expected to be in full Chefs Uniforms for the prize giving ceremony

 

CHEF IRELAND SALON CULINAIRE

Daily Schedule, Cold Display Salon
All entries must be displayed before 9.00am on the day specified

Competition Tuesday Wednesday Thursday
Grand Piece Decorative, Open Class Y Y Y
Works in Petal Paste, Open Class Y Y Y
Works in Butter or Fat of Competitors Choice, Open Class Y Y Y
Cold Soufflé, Tasted, Open Class,     Y
Macaroons, Tasted, Open Class, Y    
Novelty Cake, Open Class   Y  
Sacher Torte, Tasted, Open Class   Y  
Wedding Cake, Open Class     Y
Cup Cakes, Tasted, Open Class Y    
Fruit and Vegetable Carving, Open Class Y Y Y
Hand Crafted Chocolates, Tasted, Open Class   Y  
Petit Fours, Tasted, Open Class Y    
Afternoon Pastries and Tea Paring Challenge, Open Class   Y  
Four Starter / Appetizer Plates, Open Class Y    
Cold Meat Platter, Open Class   Y  
Four Main Course Plates, Open Class     Y
Chef of the year 2019

THE JUNIOR AND SENIOR COMPETITOR WITH THE HIGHEST COMBINED MARK IN THE HOT KITCHEN AND COLD DISPLAY SALON WILL BE AWARDED THE TITLE OF “CHEF IRELAND 2019 JUNIOR/SENIOR CHEF of THE YEAR”.

LIVE THEATRE COMPETITION RULES

  • All competitors are required to wear a full chef uniform and safety foot wear
  • All competitors are required to register and present themselves at the practical competition area at least 1 hour before their competition is due to start
  • Senior practical Classes (over the age of 25 years) are open to all chefs and trained cooks in all sections of the hospitality and catering industry
  • Junior practical classes are open to all trainee and apprentice chefs who are under the age of 25 on the 10th of February 2019. All Junior competitors in any class are requested to provide evidence to verify their age
  • The appropriate entry form must be used by all competitors and each entry must be on a separate entry form and accompanied by the correct entry fee for each competition entered, see competition entry fees on page 4 of this brochure
  • Except where explicitly stated all competitors are required to provide their own raw materials, cooking equipment and service utensils.
  • No prior preparation is allowed, other than basic peeling and cleaning of vegetables, basic stocks and jus are allowed, except where stated.
  • Competitors are reminded that special consideration will be given to hygiene practices, work methods, preparation, flavour, taste and timing during the competitions
  • The organising committee reserve the right to cancel any competition that has not been filled.
  • The competitor must take responsibility and ensure that their property, including dishes, and machinery are removed as and when requested.
  • It is also the responsibility of the competitors to ensure that all personal electrical equipment is safe to use during the competition.
  • Prizes will be awarded, if in the opinion of the judges that satisfactory standards for the competition have been achieved in all instances.
  •  In the event of a dispute, the chairman of judging panel may intervene to resolve the issue. The chairman’s decision is final.
  •  All competitors will have the opportunity to receive feedback with an appointed judge after the competition results are announced.

LIVE THEATRE - GUIDELINES FOR COMPETITORS

  • Live practical classes require work to be completed in front of a panel of judges over a specified period of time, and normally calling for competitors to produce a recipe and dish of their choice
  •  Marks are awarded for skills in preparation, cooking, and presentation, therefore competitors are not allowed to pre-prepare food materials other than those specified in the competition brief.
  • Competitors must work in an organised and clean manner observing all hygiene and safety regulations.
  •  Where possible the use of by products should be incorporated e.g. fish bones infused into fish stock etc.
  • Competitors should be aware of sustainable work practices and attempt to incorporate these where possible in the preparation of their dishes. Waste and over production of food should be avoided, and sensible choice, good use of ingredients and portion size of the final dishes being presented should also be observed.
  • While appreciating that accidents can happen to ingredients, it is advisable not to bring in excessive quantities, which may well be left over after the competition. Make every effort to control the cooking processes and temperatures, over boiling of sauces may adversely affect the desired texture and flavours 9
  •  Present food for service at the optimum heat. Ensure that each dish is presented and displayed in a clean and appetising manner 
  • Garnishes must be equally proportioned for the number of covers and the quantity of sauce to meat or fish should be adequate.
  • Marks are awarded for ease of service; ensure that portions are identifiable and easy to serve.
  •  Taste is the most important aspect of the last stages of judging carries a greater percentage of marks.
  •  The dish must be presented when the order to stop is announced.

 

Live Theatre Competitions
Tuesday, 26th of February 2019

A brief menu description along with the recipes, methods for the dishes, including allergens, must be provided at the time of the competition. Failure in providing this will result in a deduction of five (5) marks. This applies to all Live Theatre Competitions.

Chicken for Sauté Larder Skills and Cookery Relay Competition
(As per the Practical Cookery 12th edition) A team of 2 Junior Chefs take turns completing parts of this competition within one hour. The first team member prepares and presents 1 whole chicken suitable for a sauté dish e.g. Poulet Sauté Marengo. A 1300gr chicken will be supplied. The prepared chicken should be displayed on a tray complete with any trimmings to be used for stock and presented to the judges. The second team member prepares, cooks and presents 2 portions of a sauté dish complete with vegetable garnish. Prepared stocks or basic sauces may be used - all other items must be unprepared.

Classical Dish – Contemporary Style Competition, Open Class
40 minutes will be allowed to prepare, cook and present a Classical Dish in a Contemporary Style. Prepared stocks or basic sauces may be used - all other items must be unprepared. A brief menu description along with the recipe and method for the dish must be provided. The judging criteria will centre on the classical ingredients pertaining to the recipe used. Le Répertoire de La Cuisine will be used as reference point.

World Cuisine Wrapped Foods and Flatbreads Competition, Open Class
45 minutes will be allowed to prepare, cook and present 2 portions of Wrapped Foods (i.e. Burrito, Enchilada, Tortilla Wrap, etc.) and 2 portions of Flat Bread including suitable dipping sauce of competitor’s choice. Prepared dough may be used - all other items must be unprepared.

Asian Ethnic Cuisine - Served Street Food Style - Competition, Open Class
40 minutes will be allowed to prepare, cook and serve 2 x Main Course Dishes from an Asian Country chosen from the alphabetical list of Asian Countries displayed on the following website. https://www.countries-ofthe-world.com/countries-of-asia.html The dishes must be presented in the style of modern Asian Street Food.

Restaurant Cook Serve Competition - IFSA Grand Prix
Two hours will be allowed for 3 Chefs and 2 Service Persons to prepare, cook and serve, in front of the judges, eight (8) portions of a 3-course meal, including a paired beverage per course, plus a Speciality Coffee. One course must be prepared tableside. Five (5) portions of the meal must be served to invited guests and three (3) portions of the meal will be presented to the judging panel. Competitors must supply all ingredients. Prepared Stocks and Jus are allowed - all other items must be prepared during the competition. 10 A detailed menu description along with the recipes, methods, allergens and costing of the ingredients must be supplied. Food service competitors will also be required to provide all equipment for the service of the meal, linen, glasses, cutlery, crockery, specialist equipment. Beverage pairing may consist of wines, spirits, juices, locally crafted beers, etc. The preparation and set up of the dining area will be part of the competition. No prior preparation is allowed. (ie Napkins pre folded)

Irish Lamb Competition, Senior Class
40 minutes will be allowed to prepare, cook and present 2 x plated main course portions of a lamb dish of the competitor’s choice. Prepared stocks or basic sauces may be used - all other items must be unprepared.

Irish Pork Competition, Junior Class
45 minutes will be allowed to prepare, cook and present 2 x plated main course portions of a pork dish of the competitor’s choice. Prepared stocks or basic sauces may be used - all other items must be unprepared.

 

Wednesday, 27th of February 2019
A brief menu description along with the recipes, methods for the dishes, including allergens, must be provided at the time of the competition. Failure in providing this will result in a deduction of five (5) marks. This applies to all Live Theatre Competitions.

Fish Filleting Larder Skills and Cookery Relay Competition
A team of 2 Junior Chefs take turns completing parts of this competition within one hour. The first team member fillets 1 flat fish and 1 round fish of competitor’s choice. All fish and equipment needed to be supplied by the competitors. You will be judged on the following points, Maximum edible flesh on the fillets, minimum edible flesh on the bones, good working practices, pin boned scaled etc. hygienic practices and knife skills. The finished products must be presented to the judges along with the bones and any trimmings. The second team member prepares, cooks and presents 2 portions of a fish dish complete with vegetable garnish. No prior mise-en-place is allowed.

Irish Fish Cookery Challenge, Open Class
30 min will be allowed to prepare, cook and present 2 x portions of a fish dish using the fish allocated to the competitor after the fish demonstration by Bord Iascaigh Mhara. The competitor must attend this demonstration. The competitor must supply all other ingredients. The dish can be original or classical in style. No prior preparation will be allowed.

Vegan Dish Competition, Open Class
30 min will be allowed to prepare, cook and present 2 x plates of a modern Vegan dish. Dishes must be well balanced and suitable for restaurant service.

Mystery Basket Competition, Open Class
A team of 2 x Chefs will plan, prepare, cook and serve a 3-course meal for 2 x persons from a mystery basket of ingredients within 90 minutes. A list of ingredients will be given to the competitors 30 minutes before the start time in order to complete a menu which must be submitted to the judges at the competition start time. All equipment is to be provided by the competitor. Larder will be supplied.

Hotel Cook Serve Competition - IFSA Grand Prix
Two hours will be allowed for 3 Chefs and 2 Service Persons to prepare, cook and serve, in front of the judges, eight (8) portions of a 3-course meal, including a paired beverage per course, plus a Speciality Coffee. One course must be prepared tableside. 11 Five (5) portions of the meal must be served to invited guests and three (3) portions of the meal will be presented to the judging panel. Competitors must supply all ingredients. Prepared Stocks and Jus are allowed - all other items must be prepared during the competition. A detailed menu description along with the recipes, methods, allergens and costing of the ingredients must be supplied. Food service competitors will also be required to provide all equipment for the service of the meal, linen, glasses, cutlery, crockery, specialist equipment. Beverage pairing may consist of wines, spirits, juices, locally crafted beers, etc. The preparation and set up of the dining area will be part of the competition. No prior preparation is allowed. (i.e. Napkins pre-folded)

Duck Competition, Open Class
40 min will be allowed to prepare, cook and present 2 x Main Course portions of a duck dish. Two (2) duck breasts will be provided and must be used for this competition. Competitors must supply all other ingredients. No preparation allowed.

Irish Beef Fillet Competition, Open Class
40 min will be allowed to prepare, cook and present 2 x plated main course portions of a Irish Beef Fillet dish of the competitor’s choice. Prepared stocks may be used, vegetables may be washed and peeled, and all other items must be unprepared. Beef will be provided and must be used in this competition.

Aramark Food Service Competition.
Information regarding this competition is available from Mr Derek Reilly reilly-derek@aramark.ie

 

Thursday, 28th of February 2019
A brief menu description along with the recipes, methods for the dishes, including allergens, must be provided at the time of the competition. Failure in providing this will result in a deduction of five (5) marks. This applies to all Live Theatre Competitions.

Butchery Larder Skills and Cookery Relay Competition
A team of 2 Junior Chefs take turns completing parts of this competition within one hour. The first team member butchers 1 best end of lamb, which will be provided by the sponsor on the bone. The skills test will be to remove the lamb rack cleanly from the chime bone using a saw not a cleaver. The best end of lamb is to be French trimmed to a 6-bone rack. Competitors will be expected to remove the bark from the back of the best ends and then remove the 6 bone rack cleanly from the bone with a saw. Bones will be inspected for quality of butchery. The rack of lamb should have minimal fat covering left over the eye of the meat; bones carefully cleaned and of equal size making sure the sinew has been removed. The rack and the trimmings are to be presented to the judges on a tray for inspection. 2. The second team member prepares, cooks and presents 2 portions of a lamb rack dish complete with vegetable garnish. Prepared stocks or basic sauces may be used - all other items must be unprepared.

Chef Ireland Pastry Challenge, Open Class
A team of two chefs will be allocated 3 hours to prepare, produce and present the following: 1 Chocolate Centre Piece which should follow a theme. 1 x 8 portions of entremets cake glazed and suitably decorated. 4 cold plated desserts of competitor’s choice Chocolate pieces can be moulded and shaped in advance but must be assembled, completed and displayed as a final centre piece in front of the judges. The height of the final centrepiece must not exceed one metre and can be displayed on a mirror or presentation board. 12

Corporate Catering Cook Serve Competition - IFSA Grand Prix
Two hours will be allowed for 3 Chefs and 2 Service Persons to prepare, cook and serve, in front of the judges, eight (8) portions of a 3-course meal, including a paired beverage per course, plus a Speciality Coffee. One course must be prepared tableside. The meal must be suitable for service in an industrial catering setting. Five (5) portions of the meal must be served to invited guests and three (3) portions of the meal will be presented to the judging panel. Competitors must supply all ingredients. The total wholesale cost per meal must not exceed €12.50, not including wine or paired beverages. Prepared Stocks and Jus are allowed - all other items must be prepared during the competition. A detailed menu description along with the recipes, methods, allergens and costing of the ingredients must be supplied. Food service competitors will also be required to provide all equipment for the service of the meal, linen, glasses, cutlery, crockery, specialist equipment. Beverage pairing may consist of wines, spirits, juices, locally crafted beers, etc. The preparation and set up of the dining area will be part of the competition. No prior preparation is allowed. (ie Napkins pre folded) 

 

Chef Ireland Salon Culinaire Rules

PLEASE READ CAREFULLY - ALL RULES WILL BE STRCITLY APPLIED

  • Senior classes are open to all chefs and cooks in all sections of the hospitality and catering industry, including culinary educators in colleges and schools.
  • Junior classes are open to all trainee and apprentice chefs who are under the age of 25 on the 10th of February 2019.
  • Competitors are free to enter as many competitions as they wish.
  • All competitors must enter their chosen competitions on line.
  • Competitors are required to use the identity labels issued for each dish being exhibited.
  • Breach of the above rules will incur penalties.
  • The organizing committee formed from the Panel of Chefs of Ireland will not be responsible for the loss or damage of any exhibit and every reasonable care shall be taken to avoid such occurrences.
  • The competitor must take responsibility and ensure that their property, including dishes, and machinery are removed as and when requested.
  • It is also the responsibility of the competitors to ensure that all personal electrical equipment is safe to use during the competition. 
  • Prizes will be awarded, if in the opinion of the judges that satisfactory standards for the competition have been achieved in all instances.
  • In the event of a dispute, the chairman of judges may intervene to resolve the issue. The chairman’s decision is final.
  • All competitors will have the opportunity to receive feedback with an appointed judge.
  • Exhibits for Senior and Junior classes must be in place by 09.00am on the day allotted for their display.
  • No exhibit shall be accepted while judging is in progress.
  • All exhibits must be removed on the day and time specified by the Committee and dishes may not be removed before the specified time. The Committee shall have the authority to remove or dispose any exhibits remaining after that time. 
  • The Committee shall have the authority to remove or dispose of any exhibit if it is considered unacceptable or not to schedule. Exhibits removed must be collected immediately after judging

 

GUIDELINES FOR COMPETITORS - SALON CULINAIRE DISPLAY

 

GRAND PIECES:
Do not exceed the size and height allowance attempt to produce a piece of well-proportioned balance, attempt to display fine piping skills, which do not require external support or over heavy jointing. Careful use and blending of pleasing colours should be evident.

CELEBRATION CAKES:
Any shaped polystyrene dummies can be used, careful use of coating and covering mediums must be evident, and should be free of any dust, streaking or other foreign matter. Attention should be given to decorative work such as free hand fine piping skills using royal icing. Hand moulded flowers and wired floral sprays, which can include ribbons, tulle and artificial stamens may be used. Height restrictions will apply and must be strictly adhered to.

GATEAUX AND PASTRIES:
Gateau’s and Tortes and small cakes will be sliced to examine the texture and layering inside, sizes must be observed and where a coating or glaze is called for or excluded, care must be taken to comply with the rules. Greater skill can be displayed with piping directly onto the cakes rather than using transfer cut out shapes. All items will be tasted so careful use of flavourings, alcohols and liqueurs is important but should not be the dominant over all taste.

PETIT FOURS AND CHOCOLATES:
Petit fours should include four varieties - two dry and two glazed, attention should be given to size, texture, taste and practicality of service. Ø Chocolates should include four varieties - two moulded and two hand shaped, each type must have a different filling and flavour, alcohol can feature in one of the chocolates, Dark, Milk and White chocolate must be used in the selection.

PLATED DISHES:
Plated dishes should comprise of a one-portion meal where appropriate and with a suitable garnish, glazed and presented on a serving plate. It is not necessary to chemise the plate. Sauces should be served separately

COLD FISH PLATES:
These require very careful cooking in order to impart and retain flavour into the flesh. Poor glazing and garnishing are major faults. All garnishes must be edible and complimentary to the final dish.

MEAT DISHES:
These require careful preparation, prior to and during cooking, areas of unglazed surface where glaze has not adhered are faults. Garnishes for meats should be edible and complimentary to the main item. Garnishes should be checked for proper degree of cooking, part cooked garnishes are not acceptable, the quantity should match the number of portions specified. Recipe and method should reflect the final dish presented.

 

All entries must be displayed before 9.00am on the day specified in the daily schedule. 14

Grand Pieces Decorative, Open Class
Present a decorative centrepiece display featuring one or more of the following mediums; Pastillage, Cooked sugar, Chocolate, Salt Dough or Marzipan. The final piece can be a single or combination of the above and should be displayed within a maximum area of 90cm x 60cm. The piece may be purely artistic or functional in construction. The award presentation in this class will be made on the last day of the show.

Works in Petal Paste, Open Class
Using Petal Paste present a floral display, which may take the form of a floral arrangement, plant, floral spray, bouquet or corsage. Exhibit to include foliage where appropriate, and presented on a suitable background which may be a stand, plaque, board, vase / container. Artificial stamens, wires and ribbons are permitted. Maximum display area 40cm x 40cm. The award presentation in this class will be made on the last day of the show.

Works in Butter or Fat, Open Class
Present a Decorative Sculpted Piece of competitor’s choice made from Butter or Fat. To be displayed within a maximum area of 60cm x 60cm. No external supports allowed, use of edible colouring is permitted. The award presentation in this class will be made on the last day of the show.

Cold Soufflé, Four Portions, Tasted, Open Class
Present 4 individually plated portions of a cold soufflé, decorated for service, with an accompanying sauce. A brief menu description must be provided.

Macaroons, Tasted, Open Class
Present a display of 24 Macaroons 4 pieces of each type, different colours, flavouring and fillings. The macaroons will be tasted.

Novelty Cake, Open Class
Present a novelty cake to incorporate any theme of competitor’s choice. The use of dummy shapes is permitted, and can be covered in any edible medium. Any shape may be used, maximum display area 40cm by 40cm including Cake boards and display stands. Height restricted to a maximum of 60cm.

Sacher Torte, Open Class
Competitors to present a 25cm classical Sacher Torte, glazed and suitably garnished to competitor’s choice. The torte will be cut for tasting.

Wedding Cake, Open Class
Display a 3-tier wedding cake. Any shape may be used, and the cake should be covered in any edible medium. Artificial decorations are not permitted, with the exception of tape, wires on flowers, cotton and stamens. Maximum display area 0.5m x 0.5m with no restriction on height. Dummy cakes are permitted, as the judging will be on the decoration only. Pillars, display stands or separators are allowed.

Cup Cakes, Tasted, Open Class
Present 12 Cupcakes featuring 3 different flavours appropriately decorated and garnished to competitors choice. 3 different decorative styles should be used. Only edible materials allowed. The cupcakes will be tasted. Maximum display area permitted is 0.5m x 0.5m.

Fruit and Vegetable Carving Skills - Live Competition
Competitors are allowed 2 hours to prepare and present a Fruit and Vegetable carving that is suitable for display on a buffet. Any fruits or vegetables may be used in the display. No pre prepared vegetables or fruit is allowed, except peeling of certain vegetables like pumpkin. Competitors must bring there own fruit & vegetables, display equipment, knives etc. Display may follow a theme of competitor’s choice. Maximum display area 1m x 1m, with no restriction on height. 15

Handcrafted Chocolates, Tasted, Open Class
Present a display of 24 pieces of Handcrafted Chocolates. - 6 varieties, 6 flavours, to include moulded types and hand moulded types. Each type must feature a different filling; alcohol should feature in 2 types. Dark, Milk and White Chocolate must be used in the selection. Chocolates will be tasted. The selection can be presented with a small centrepiece. Petit Fours, Tasted, Open Class A display of petit fours with centrepiece, 6 x 4 varieties, 24 pieces in total - plus 1 plated portion for tasting. The selection must feature 2 varieties each of petit four sec and 2 varieties of petit four glace. Attention should be given to practicality, contrast, flavours and size. A brief menu description must be provided.

Afternoon Pastries and Tea Pairing Challenge, Open Class
Present a display of Tea Pastries suitable for afternoon tea service in a five-star Hotel. 6 varieties to include 4 of each, 24 pieces in total – plus 1 plated variety for tasting. The selection must feature the use of the following: Sponge, Sable, Choux, Sweet and Puff pastes. Competitors are required to feature a selected tea as an ingredient and food paring in 3 of the varieties. At least one element of tea fragrance and flavour must be evident in the pairing of the pastry item. Attention should be given to practicality of service, contrast, flavours and size of pastries to be displayed. A menu description must be provided.

Display of Four Starter / Appetizer Plates, Open Class
Present four different starter/appetizer plates, of competitors choice. Four cold starter plates or four normally served hot but presented cold plates may be submitted. All plates must be suitably garnished, glazed and decorated. Not Tasted!

Display of a Meat Platter, Open Class
Present a cold platter using Meat, Fish, Game or Fowl, suitable garnished, glazed, and decorated including salad and sauces. The platter must consist of 6 portions (5 portions on the platter and 1 portion plated for service) Maximum display area is 1m x 1m. Not Tasted!

Display of Four Main Course Plates, Open Class
Present four different main course plates, suitable glazed and garnished as complete meals. Competitor may display four different cold plates or four plates normally served hot but presented cold. Not Tasted!

Please follow this link for the Online Brochure and Entry Form

Required Fields are displayed as shown
 

CHEF IRELAND

Culinary Championships 2019

ENTRY FORM

LIVE THEATRE DAILY SCHEDULE

Tuesday, 26th of February 2019







Wednesday, 27th of February 2019








Thursday, 28th of February 2019



Food Safety Challenge

Every Competitor who takes part in the Live Theatre at Chef Ireland will also be judged on their food safety practices. All competitors will be eligible for a special Hygiene award.

Junior Competition Classes are open to competitors under the age of 25 on the 10th of February 2019

Presentation of Awards will be at 5.30pm on Tuesday the 26th, at 6.30pm on Wednesday the 27th of February and at 3.30pm on Thursday the 28th of February.
All competitors are expected to be in full Chefs Uniforms for the prize giving ceremony.

Daily Schedule, Cold Display Salon

All entries must be displayed before 9.00am on the day specified

Grand Piece Decorative, Open Class
Tue
Wed
Thur
Works in Petal Paste, Open Class
Tue
Wed
Thur
Works in Butter or Fat of Competitors Choice, Open Class
Tue
Wed
Thur
Cold Soufflé, Tasted, Open Class
Thur
Macaroons, Tasted, Open Class
Tues
Novelty Cake, Open Class,
Wed
Sacher Torte, Tasted, Open Class
Wed
Wedding Cake, Open Class
Thur
Cup Cakes, Tasted, Open Class
Tues
Fruit and Vegetable Carving, Open Class
Tues
Wed
Thur
Hand Crafted Chocolates, Tasted, Open Class
Wed
Petit Fours, Tasted, Open Class
Tue
Afternoon Pastries and Tea Paring Challenge, Open Class
Wed
Four Starter / Appetizer Plates, Open Class
Tue
Cold Meat Platter, Open Class
Wed
Four Main Course Plates, Open Class
Thur

The entry fee for each competition entered is as follows:

Competition Entry Fees:
Junior Competition: €15.00
Senior Competition: €25.00
Open Class Competition: €25.00
Mystery Basket: €50.00
Chef Ireland Pastry Challenge: €50.00
Restaurant Cook Serve Competition: €50.00
Hotel Cook Serve Competition : €50.00
Corporate Catering Cook Serve Competition: €50.00
Larder Skills and Cookery Relay Competitions: €25.00

Closing date for entries is Friday the 22th of February 2019

I accept that the judge’s decision is final and all personal liability is the responsibility of the competitor. This form collects your name, address, contact numbers, email address, and place of employment so that our organising committee can communicate with you and provide assistance. Please check our Privacy Policy to see how we protect and manage your submitted data.

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