Culinary art
Wednesday 8th march 2023
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RC4 |
Table d’Honneur Previous winners of gold medals at any culinary exhibition are invited to exhibit a piece of their own work on the Table d’Honneur.At the discretion of the Chairman of Judges, the best Gold Exhibits from this years’ Salon Culinaire will be selected and promoted to the Table d’Honneur. Any previously exhibited showpiece from other Competitions and which has won a gold award may be entered in this class. The overall winner will receive The Table d’Honneur Trophy. |
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OC10 |
Floral Sugarcraft (A) A sugar floral arrangement or plant. Exhibit to include flowers and foliage and should be presented on a suitable background which may be a vase, container, plaque or board. Artificial stamens, ribbons and wires are permitted. |
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OC11 |
Floral Sugar Craft (B) A wired sugar floral spray display, bouquet or corsage. Flowers should be presented on a suitable background, which may be a stand, plaque or board. Artificial stamens, ribbons and wires are permitted. |
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OC12 |
Works in Sugar To display a work of competitors own choice in poured, pulled, blown or souffled sugar or any combination of these techniques. |
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OC13 |
Works in Chocolate (Tasted) To exhibit a selection of 6 x 6 varieties of moulded and dipped, handmade chocolate using white, dark and milk chocolate (tasted). |
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OC14 |
Chocolate Showpiece To exhibit a showpiece made from chocolate to competitor’s choice. Any method of suitable technique can be used. Varnish is not permitted. |
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OC15 |
Petits Fours (Tasted) A selection of petits fours, 6 varieties x 4 pieces of each (24 in total) to be displayed. A further one piece of each variety, plated for tasting by the judges. Attention should be given to contrast in variety, flavours and textures. All varieties must be edible. |
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OC16 |
Afternoon Tea Selection (Tasted) A display of 24 assorted individual confectionery goods. Six varieties suitable for afternoon tea service. Care should be taken over the size, and contrast is very important. |
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OC17 |
Student Bread Rolls & Load Display (Tasted) To display 3 varieties of different breads suitable for a restaurant service, 4 portions of each which will be tasted by the judges. Also, one whole loaf of choice. Names and recipes to be displayed. |
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| OC18 |
Works in Fat To display a model of competitor’s own choice. Invisible internal structural supports are permitted, but no external supports are allowed. The use of colouring is permitted. No size restriction on the exhibit. |
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| OC19 |
Works in Marzipan To display a model of competitor’s own choice. External supports are not permitted. Quality of the marzipan surface is important; colours may be carefully blended. Paintwork is only permitted to highlight and must not be predominant. No varnish is permitted. |
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| OC20 |
Decorated Celebration Cake (Sugar Paste/Rolled Fondant). A celebration cake, any shape coated with sugar paste or rolled fondant. Dummies permitted. Decorative work may include sugar paste, rolled fondant, pastillage or moulded flowers and royal icing. Wired stems and artificial stamens, ribbon and tuille may also be used. |
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| JC8 |
Works in Fat To display a model of the competitor’s own choice. Internal structural supports are permitted (no external supports are allowed). Edible colouring of fats is permitted. No height restriction on display. *Open to all chefs who are aged 23 or under as at 28th February 2023 |
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| JC9 |
Works in Marzipan To display a model of competitor’s choice. Quality of the marzipan surface is important; colours may be carefully blended. Paintwork is only permitted to highlight and must not be predominant. No varnish is permitted. *Open to all chefs who are aged 23 or under as at 28th February 2023 |
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| JC10 |
Novelty Cake To display a novelty cake of the competitor’s own choice. An imaginative creation in shape and design but predominately a cake in appearance. Artistry only judged; all decoration must *Open to all chefs who are aged 23 or under as at 28th February 2023 |
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Thursday 9th march 2023
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RC4 |
Table d’Honneur Previous winners of gold medals at any culinary exhibition are invited to exhibit a piece of their own work on the Table d’Honneur.At the discretion of the Chairman of Judges, the best Gold Exhibits from this years’ Salon Culinaire will be selected and promoted to the Table d’Honneur. Any previously exhibited showpiece from other Competitions and which has won a gold award may be entered in this class. The overall winner will receive The Table d’Honneur Trophy. |
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OC21 |
Decorated Cup Cakes Display 12 cup cakes decorated to the competitor’s own choice (minimum 3 flavours). Decoration must all be edible. Marks will be awarded for creativity, eating quality, coating and decoration. One cake will be tasted at random. Maximum display area 40cm x 40cm. |
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OC22 |
Finger Food The following elements are required:
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OC23 |
Menu 5 Course Five (5) course fine dining gastronomic menu for one (1) person, dessert included. The menu should reflect a proper progression of flavours and appropriate style of preparation and must The menu is to be 5 plated courses within 600-700gms for the entire meal, suitably decorated, glazed and garnished. Menu and recipes are required and must reflect a balance in preparation and textures. Menu and recipes must be displayed. |
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OC24 |
Restaurant Plates | Starter Three individual plated starters, glazed. These should reflect the current restaurant demands, ie fish, vegetarian, vegan. decorated, glazed, and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish. |
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OC25 |
Restaurant Plates | Dessert Four different individual plated desserts, one of which is intended hot but displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish. |
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OC26 |
Food Photography This competition is open to anyone with an interest in food as an art, competitors are required to submit a brief portfolio containing 3 colour photographs displaying food, each photograph should be of a different subject and be a minimum A4 in size. Judging of this category will be undertaken by specialist judges from within the photography industry. |
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