Chef Ireland 2020

Chef Ireland 2020

Chef Ireland 2020 at Food and Bev Live

Citywest Conference and Event Centre
Tuesday 4th and Wednesday 5th  February 2020  

Message from our President

The Panel of Chefs of Ireland in conjunction with the Irish Foodservice Suppliers Alliance (IFSA) welcome the opportunity to promote the Chef Ireland Culinary Competitions, which take place on Tuesday 4th and Wednesday 5th February 2020 as part of  Food and Bev Live in the City West Conference and Event Centre Dublin.

We extend a warm welcome to competitors, sponsors, guests and visitors to this bi-annual event, which promotes the best of Culinary Art and features top quality chefs showcasing their culinary skills over two days of  cooking and display competitions.  

Our hard working culinary committee have put together an innovative challenging Cold Salon and Live Hot Theatre competition programme for both 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 our competitions are going GREEN and our theme is sustainability with an emphasis on awareness of ingredients and origin of the foods that chefs will be cooking with. We will for the first time be  featuring all electric  cooking equipment for our competitors this will include induction cooking plates in place of open gas fire cookers.   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. The subject of sustainability is currently in sharp focus and we want to encourage our competitors to embrace this change by challenging and encouraging them to use clean energy technology when creating their culinary creations. This also extends to their ingredients, judges will be looking for locally grown and sourced seasonal ingredients to be featured in their menus and dishes.   

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 two days of competitions.

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 
 

The Panel of Chefs Of Ireland gratefully acknowledges the support from all of our sponsors and their continued contribution to Chef Ireland Competitions.

 

Join the National Culinary team

During the competitions the judging panel will be on the lookout 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 form.
 

The Organising Committee

Paddy Brady President, Panel of Chefs Of Ireland
Brendan O’Neill Vice President, Panel Of Chefs of Ireland
John Clancy Competition Secretary
Jonny Carroll Master of Ceremonies – Live Theatre
Sylvester Dolan Competition office
  Hot Kitchen Manager
Carl Oppermann Cold Display Salon Manager 
Darren Kildea Registration Administrator

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 at www.foodandbev.ie 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
  • 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 1st of February 2020
  • Presentation of Awards will take place after the last competitions on
  • Tuesday 4th & Wednesday 5th of February 2020
  • All competitors must wear a full Chef Uniform for the presentations

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 
Including saucepans and pans suitable for induction cooking / tins / ladles /cutlery / scales and colour coded chopping boards.

The following equipment will be available onsite at each cooking station: 

COMPETITION STATION

  • Worktables with under counter shelves
  • Refrigerator shared space between two stations
  • 1 Electrical Fan Oven - per station
  • 4 plate induction cooking hob
  • 1 set of induction saucepans 
  • 1 overhead Electric salamander
  • Double sink unit - shared 
  • 1 Electrical Power twin socket

PREPARATION AREA

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

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, we would kindly ask all competitors to abide with this request while competitions are under way.

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.

Competitors are requested to provided additional pots and pans suitable for induction cooking.

Junior Competition €15.00
Senior Competition €25.00
Open Class Competition €25.00
Mystery Basket competition €50.00
Aramark Competition €50.00
Chef of the Year 2020 Competition €50.00
Cook Serve Competition €50.00
Team Skills and Cookery 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 receipt of all payments is Friday 31st of January 2020.
The organising committee reserve the right to refuse any competitor who has not registered on time or has not paid the competition registration fees in full.

Contact person for Registrations
John Clancy - Competition Secretary
Email: johnjclancy@gmail.com  Mobile: 0862339293
 

Chef of the year 2020

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 2020 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
  • 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/s must be presented when the request is announced   

Practical Cookery Competitions

Hot Kitchen -  Day 1

Tuesday, 4th February 2020

 

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

This applies to all Live Theatre Competitions.

Team Skills Irish Lamb Competition, Junior Class : 
45 Minutes will be allowed for a team of 2 Junior chefs take turns completing  the bitchery and cooking parts of this competition 
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. 

1. 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 of their choice complete with vegetable garnish. Prepared stocks or basic sauces may be used, vegetables washed, potatoes peeled. - all other items must be unprepared.  One of the team competitors will be nominated by the lead judge on the day to perform the Larder work part of the competition.  Prepared stocks may be used,.
A brief menu description along with the recipe and method for the dish must be provided.

Silverhill Duck Competition : Senior Class– Sponsored by Silverhill Duck Ltd.
40 min will be allowed to prepare, cook and present 2 Main Course portions of a duckling breast dish. Silverhill Duck breasts will be supplied. Competitors must supply all ingredients, prepared stock allowed. 
No other preparation allowed. 
A brief menu description along with the recipe and method for the dish must be provided.

Aramark Competition
One and a half hours will be allowed to prepare, cook and present in front of the judges Three (3) portions of a 3 course meal suitable for service in a boardroom catering setting. Competitors must supply all ingredients. 
No pre-preparation is allowed. The total wholesale cost must not exceed €12.50 per person. 
A detailed menu description along with the recipes and costing of the ingredients must be supplied

Hot Dessert Competition : Open Class 
45 minutes will be allowed to prepare, cook and present 4 plated hot desserts of competitors choice suitable for restaurant service.
A brief menu description along with the recipe and method for the dish must be provided.

Irish Lamb Competition, Senior Class
35 minutes will be allowed to prepare, cook and present 2  plated main course portions of a lamb dish of the competitor’s choice. Prepared stocks may be used, vegetables may be washed and peeled - all other items must be unprepared.
A brief menu description along with the recipe and method for the dish must be provided.

 Irish Pork Competition : Open Class 
This competition is open to all college students currently studying on a culinary arts programme.
35 minutes will be allowed to prepare, cook and present 2 x plated main course portions of an Irish Pork dish of the competitor’s choice. All ingredients will be supplied by the competitor.
 A brief menu description along with the recipe and method for the dish must be provided.

Irish Beef Fillet Competition: Open Class
35 minutes will be allowed to prepare, cook and present 2 x plated main course portions of an Irish Beef Fillet dish of the competitor’s choice. Prepared stocks may be used, vegetables may be washed and peeled - all other items must be unprepared.
A brief menu description along with the recipe and method for the dish must be provided.

Pasta / Risotto Competition: Open Class
30 Minutes will be allowed to prepare, cook and present 2 (two) plated portions of a Pasta or Risotto dish of competitors choice using any form of pasta or Risotto. Competitors are allowed to make fresh pasta. 
Mis en Place will be allowed,  pre-prepared sauces are not allowed. A brief menu description including recipe and method of preparation of the dish must be provided.

Chef of The Year 2020 Competition Open Class
1 Hour and 30 Minutes will be allowed for 2 Chefs to plan, prepare, cook and serve the following dishes for three covers (3)  Starters, Main Courses and Desserts 
The competitors must provide the ingredients for all dishes. pre-prepared sauces are not allowed. 
A clear menu description including recipe and method of preparation of the dishes must be provided

 

Hot Kitchen -  Day 2

Wednesday, 5th February 2020

Junior Vegan Competition : Open Class
35 minutes will be allowed to prepare, cook and present two plates of two different main courses dishes suitable for service as vegan option in a restaurant. 
A detailed menu description along with the recipe and method for each dish must be provided.

Irish Fish Competition : Senior Class, - Sponsored by BIM
30 minutes will be allowed to prepare, cook and present 2 x portions of competitor’s choice of an Irish Water Fish, original or classical in style. No prior preparation will be allowed. 
A brief menu description along with the recipe and method for the dish must be provided.

Team Skills Irish Fish Competition : Junior Class - Sponsored by BIM
45 minutes will be allowed for a team of 2 Junior Chefs take turns completing parts of this competition.
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. Competitors 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 Plated portions of an Irish water fish dish original or classical in style complete with vegetable garnish. No prior mise-en-place is allowed. A brief menu description along with the recipe and method for the dish must be provided.

Asian / Indian Competition Open Class
40 minutes will be allowed to prepare, cook and serve 2 x Main Course Dishes from an Asian Country of competitors choice complete with appropriate accompaniments.  The dishes must be presented in the style of modern Asian and Indian.  No prior mise-en-place is allowed.
A brief menu description along with the recipe and method for the dish must be provided.

Mystery Basket Competition Senior 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 competition 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.

Cold Plated Sweet : Open Class
45 minutes will be allowed to prepare cook and present 3 plated sweets of competitors choice suitably garnished with Chocolate, Tuile or piped sugar and accompanied with a sauce where appropriate.
Care should be taken with the inner flavourings and construction.   A Brief menu description must be provided.  

Cook Serve Competition – Junior Class
1 Hour and 45 minutes will be allowed for 2 junior Chefs and 1 Service Person to prepare, cook and serve, in front of the judges, eight (6) portions of a 3-course meal, including a paired beverage per course, plus a Speciality Coffee. One course must be prepared tableside. 
Five (4) portions of the meal must be served to invited guests and two (2) 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)

 

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        1st of February 2020.
  • 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 will 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

All entries must displayed before 9.00am on the day specified in the schedule for these exhibits, entries will not be accepted on any other day

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. 
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. 

 

Chef Ireland 2020 – Cold Display Salon

Grand Pieces Decorative : Open Class
Present a decorative centre piece 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 (3ft x 2ft). 
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 38cm x 38cm (15 x 15in).
The award presentation in this class will be made on the last day of the show.

Works in Butter or Fat : Open Class 
Present an artistic sculpted Piece of competitor’s choice made from Butter or Fat. To be displayed within a maximum area of 60cm x 60cm (2Ft x 2ft). 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 Tasted : Open Class
Present 4 individually plated portions of a cold soufflé of competitor’s choice, decorated for service, with an accompanying sauce and garnish. A brief menu description must be provided.
    
Macaroons tasted : Open Class
Present a display of 24 Macaroons, 4 varieties x 6 pieces of each type, careful attention should be given to flavouring and fillings and colours of each type. The macaroons will be tasted.

Novelty Cake : Open Class
Present a novelty cake to include any theme of competitor’s choice. The use of Dummy shapes is permitted and should be covered in any edible medium.  Any shape may be used. Maximum display area 16” by 16” including boards and stands. Height restriction of 24 inches

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 size should not exceed 3 inches (8cm) in height, excluding decoration. Care should be taken with the inner flavourings and construction.  Display area 38cm x 38cm (15 x 15in).

Wedding Cake : Open Class
Present a 3-tier decorated wedding cake. The use of dummy shapes is permitted, the display pieces 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 20” by 20” no height restriction. The judging will be based on the decorative skills and techniques used. Pillars, display stands, or separators are allowed.

Cup Cakes, Tasted : Open Class
Present 12 Cupcakes featuring 3 different flavors x 4 pieces of each type appropriately decorated and garnished to competitor’s choice. Different decorative styles should be used for each variety. Only edible materials allowed. The cupcakes will be tasted. Maximum display area permitted is 24” by 24”.

Handcrafted Chocolates : Tasted, Open Class 
Present a display of 24 pieces of Handcrafted Chocolates. -  6 varieties, 6 flavours, to include 3 moulded types and 3 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 if desired.      

Petit Fours – Tasted : Open Class
Present 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 (dry) and 2 varieties of petit four glace (glazed) Attention should be given to practicality of service, contrast, flavours, colours and size.  A menu description must be provided.

Afternoon Tea Pastries:
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 – to include 1 plated variety for tasting. The selection must feature the use of the following: Sponge, Sable, Choux, sweet and puff pastes. Attention should be given to practicality of service, contrast, flavours and size of pastries to be displayed.  A menu description must be provided.

4 individual main Course Plates - Open Class :
Of competitors Choice. Normally served hot but presented cold - All plates must be suitably garnished and decorated. The food is not to be glazed.

Three Course Meal Plated : Open Class
Present 1 plated portion for each course of a Three course meal. All plates must be suitably garnished and decorated. The food is not to be glazed.

Show Platter : Present and display a Show Platter for 6 Persons using any protein of competitors choice. 5 portions  served on a show platter and along with 1 Plated portion. All suitably garnished and Glazed

Amuse-Bouche Selection: Present a display of 6 different amuse buche of competitors choice, each individual amuse buche must be served as separate dishes. A Menu description must be provided for each one. The selection will be tasted.

Fruit and Vegetable Carving – live Skills Display Competition each day 
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 their own fruit & vegetables, display equipment, and carving tools etc. Display may follow a theme of competitor’s choice.  Maximum display area 2 feet by 2 feet, with no restriction on height.

Procedure for Entry

  • Competitors must complete a separate entry form for each competition being entered.
  • Please include your mobile telephone number on your application form
  • Entries must be received by the closing date, late entries will not be accepted. 
  • Because of the shortage of competition time for competitors in the practical live kitchen, it may be necessary to accept entries on a fist come fist basis. If we have more competitors than available places in any of the competitions we will compile a standby list to ensure that each practical competition has a full entry on the day.
  • This information will be communicated to each entrant as soon as possible and after the closing date of receipt of entries. 
  • Junior Competition Classes are open to competitors under the age of 25 on the 1st of February 2020
  • Entries will not be accepted without the completed entry form and correct competition fees.
  • Competitors exhibits may be photographed during or after the competitions.
  • The photographs will be the property of the Panel of Chefs of Ireland and may be used at a later date for promotional purposes
  • The competition committee reserve the right to refuse and accept any exhibits that do not meet the competition criteria
  • The Panel of Chefs of Ireland will not be held responsible for the loss, damage to equipment or any exhibit. 
  • Competitors are reminded of their responsibility to ensure that they will only be permitted remove exhibits or equipment once permission has been granted by the salon manager.    
     
Required Fields are displayed as shown
 

Chef Ireland 2020 - Culinary Art Competitions
Cold Display Salon – Daily Schedule

Tuesday, 4th and Wednesday 5th February 2020

ENTRY FORM

Daily Schedule, Hot Kitchen Competitions


Tuesday 4th February 2020









Chef Ireland 2020 Competition Award Ceremony – time to be confirmed

Wednesday 5th February 2020







Chef Ireland 2020 Competition Award Ceremony – time to be confirmed

Chef Ireland 2020 - Culinary Art Competitions
Cold Display Salon – Daily Schedule

All entries must be displayed before 9.00am on the day specified in the schedule for these exhibits, entries will not be accepted on any other day.

















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 31st January 2020

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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