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17 - 21 February 2019

Dubai World Trade Centre

Salon Culinaire

Emirates Salon Culinaire at Gulfood

The Emirates Culinary Guild International Salon Culinaire is the largest single-entry chefs’ competition in the world. Structured as a series of practical and display-based culinary challenges or ‘classes’, this globally renowned annual contest gauges the diversity of entrants cooking skills and pushes the boundaries of modern day food preparation and presentation.

Evaluated by a panel of 30 international experts and mandated by the World Association of Chefs Societies (WACS), the Salon Culinaire provides credible industry recognition to more than a thousand master chefs, pastry chefs, cooks and bakers. The salon serves to inspire and encourage young chefs to continue striving for ever upward improvement in their daily work practice. Gold, Silver and Bronze medals and certificates are awarded to those competitors whose exhibits, in the opinion of the judges, have reached the commensurate international standard. In addition to the medal awards, there are special trophies awarded to individuals who have attained excellence at the competition in their particular field: gastronomy; bakery/pastry; artistic - and a new award designed to encourage the development of Arabic cuisine.

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CALENDAR OF ACTIVITIES

DAY 01: 18 FEBRUARY

Salon Culinaire Programme

DAY 02: 19 FEBRUARY

Salon Culinaire Programme

DAY 03: 20 FEBRUARY

Salon Culinaire Programme

DAY 04: 21 FEBRUARY

Salon Culinaire Programme

DAY 05: 22 FEBRUARY

Salon Culinaire Programme

Table of Classes

Cake Decoration Practical Class, by MasterBaker

  1. Two hours duration.
  2. Decorate a pre-baked single cake base of the competitor’s choice.
  3. The theme for the cake decoration will be “Inspired by Dubai”.
  4. The cake base must be a maximum size of 25cm x 25cm, or 25cm diameter.
  5. The cake can be brought already filled without coating – ready to decorate.
  6. The cake must be delivered and set up hygienically with cold box or dry ice storage. Not up to hygiene food product will not be judge.
  7. All decorating ingredients must be edible and mixed on the spot (Chocolate, Sugar, Marzipan, Fondant). Minimum height is 30cm, it should be able to enhance and harmonize with the overall presentation.
  8. No pre-modelled garnish permitted.
  9. Chocolate and royal icing can be pre-prepared to the basic level.
  10. Competitors must provide all ingredients, cake base, utensils, and small equipment required.
  11. A standard buffet table is provided for each competitor to work upon.
  12. Water, electricity and refrigeration might not be available.
  13. The cake will be tasted and cut by the Judges, as part of the judging criteria.
  14. Ingredients may be supplied by the sponsor these shall be mandatory to be used, information shall be sent to competitors in advance of the competition.

Elegance Stylish Wedding Cake –Three Tier, by Pristine

All decorations must be edible and made entirely by hand.

  1. Pillars or stands may be inedible but, unless decorated by hand, must be plain and unadorned.
  2. Fine, food-quality wiring is allowed for the construction of flowers but must be properly wrapped and covered with flower tape or paste.
  3. Royal icing, pastillage, pulled sugar, etc., may be used in the construction, but the finished display must not be dependent on these items.
  4. The bottom layer of the cake must be edible. A section of the finished edible cake should be cut for the judges’ inspection
  5. The cake will be tasted by the judges.
  6. Inedible blanks may be used for the two top layers.
  7. Typewritten description and recipes are required.
  8. Maximum area w60 cm x d75 cm.
  9. Maximum height should not exceed 1 meter (including socleor platforms)
  10. Pristine Belgium products are to be used the following products cake ingredients, specialized flour, toppings, fruit fillings and glazes shall be made available by the sponsor to those competitors registered. These will be mandatory to be used in the preparation of the wedding cake.
  11. Points will be deducted for non-compliance.

Plated Dessert, by Nestlé Docello

  1. Prepare four different types desserts each for one person.
  2. Displayed cold, each portion for one person, suitable for a la carte service:
    a) 1x Hot and Cold dessert composition
    b) 1x Vegetarian without eggs and animal fat
    c) 1x Arabic Dessert Free Style creation
    d) 1x Dessert served in glass
  3. Practical and up-to-date presentation is required.
  4. Typewritten description and recipes are required.
  5. Tasting will be part of the judging process if deemed necessary to determine quality and authenticity.
  6. Maximum area w90 cm x d75 cm
  7. Showpieces are allowed but will not be judged.
  8. One of the plates must use Nestlé Docello as the main ingredient.

Pastry Showpiece, by Pristine

To display a showpiece of either:

(a) Chocolate
(b) marzipan/sugar/pastillage
(c) dough/bread dough
(d) Asian dough figurine

  1. No frames, moulds or wires are allowed. Points will be deducted for non-compliance.
  2. Edible media may be used, singly or in mixed media. Sponsors products maybe available to be used. Information shall be sent to competitors prior to the competition
  3. Written description required.
  4. Maximum area w90 x d75cm.
  5. Maximum height 90cm (including base or socle).

Baked Goods & Baked Bread Showpiece, by Master Baker

The entire exhibit must comprise baked goods and must include the following:

  1. A baked bread showpiece.
  2. Three types of bread loaves 200-300 grams (competitor’s choice) two pieces of each loaf to be displayed.
  3. Three types of bread roll 25-40 grams (competitor’s choice) three pieces of each roll to be displayed.
  4. Three types of baked sweet breakfast items 25-40 grams (competitor’s choice) three pieces of each item to be displayed.
  5. Three types of baked savory breakfast items 25-50grams (competitor’s choice) three pieces of each item to be displayed.
  6. One extra piece of each variety to be displayed on a separate platter for judges’ tasting. Tasting shall make up 30% of the marks.
  7. All breads & dough must be baked at own work place as fresh as possible and delivered to the competition venue for judging.
  8. Poor hygiene standard of handling bakery products will not be judged.
  9. 9. Typewritten products description and recipes are required.
  10. Maximum area w90 x d75cm
  11. Ingredients may be supplied by the sponsor these shall be mandatory to be used, information shall be sent to competitors in advance of the competition.
  12. The focus of this class is on the quality and flavour of the bread rolls and loafes presented. The centre piece is judged however only 20% of the marks are attributed to the centre piece.

Petites Four & Pralines, by Master Baker

  1. Exhibit 4 varieties.
  2. Six pieces of each variety (24 pieces total) plus one extra piece of each variety on a separate small platter for judges’ tasting (each piece to weight between 6-14 grams).
  3. Freestyle presentation and theme.
  4. Present the exhibit to include a small showpiece.
  5. Showpieces should enhance the presentation, and will be judged.
  6. Written description mentioning the theme is required.
  7. Typewritten products description and recipes are required.
  8. Maximum area w90 cm x d75 cm.
  9. Ingredients may be supplied by the sponsor these shall be mandatory to be used, information shall be sent to competitors in advance of the competition.
  10. Different flavors, textures and cooking techniques will be looked for in the items presented.

Chocolate Carving Showpiece, by Seville

  1. Free-style presentation, to be carved from a single block.
  2. Natural colouring and minimal glazing is allowed.
  3. No frames, moulds or wires are allowed.
  4. Points will be deducted for non-compliance.
  5. Maximum area: w60 cm x d75 cm.
  6. Maximum height 30-35cm (including base or socle).
  7. Written description mentioning the theme is required.

Fruit & Vegetable Carving Showpiece, by Barakat Quality Plus

  1. To bring in already prepared one display of fruit and/or vegetable carving, no visible supports are permitted.
  2. Freestyle presentation.
  3. Light framing is allowed, but the construction of the piece must not depend upon it.
  4. Maximum area w60 cm x d75 cm.
  5. Maximum height 55 cm (including base or socle).

Open Showpiece

  1. Freestyle presentation.
  2. Only showpieces made of edible food material will be accepted for adjudication.
  3. Frames and wires support are allowed but must not be exposed.
  4. Maximum area w90 cm x d75 cm.
  5. Maximum height 75 cm (including base or socle).

 

Special note: To enhance the overall level of competition and to aid competitors to demonstrate superior modeling skills, it is permitted to use, frames and supports, i.e. Styrofoam support must not pre-molded and simply sprayed, a round cylinder to form the base of a body is permitted, under no circumstances will pre-carved detailed Styrofoam of any other media be permitted. If the judging committee deems that the finishing has been been aided by excessive excessive moulding work it may not be judged.

Five-Course Gourmet Dinner Menu, by Meat and Livestock Australia

  1. Present a plated five-course gourmet meal for one person.
  2. One of the appetizers for the meal must contain Australian Lamb as the main ingredient. Proof of purchase needs to be brought to the Competition for all the Australian Lamb Products if proof of purchase is not brought then 50% of the judging marks shall be reduced.
  3. The meal to consist of:
    - A cold appetizer,
    - A soup,
    - A hot appetizer,
    - A main course with its garnish,
    - A dessert.
  4. Hot food presented cold on appropriate plates.
  5. Food coated with aspic or clear gelatin for preservation.
  6. Total food weight of the 5 plates should be 400/500 gms.
  7. Typewritten description and typed recipes required
  8. Maximum area w90 cm x d75 cm.

Four-Course Vegetarian Lunch Menu, by US Dairy Export Council

  1. Present a plated four-course vegetarian meal for one person.
  2. Suitable for lunch service in a high end restaurant.
  3. The meal consist of:
    - An appetizer,
    - A soup,
    - A main course,
    - A dessert.
  4. To be prepared in advance and displayed cold on appropriate plates.
  5. No meat, chicken, seafood or fish to be used, (meat-based gelatin glaze to enhance presentation is accepted).
  6. Ovo-Lacto products are allowed.
  7. Two types of US Dairy cheese only must be used in the creation of the menu. Proof of purchase needs to be brought to the Competition for all the US Dairy Products if proof of purchase is not brought then 50% of the judging marks shall be reduced
  8. Total food weight of the four plates should be 500/600 gms.
  9. Typewritten descriptions and recipes required.
  10. Maximum area w75cm x d75cm.

Presentation of Tapas, Finger Food and Canapés, by US Dairy Export Council

  1. Exhibit 6 varieties. Weight Between 10-20 grams per piece.
  2. Six pieces of each variety (total 36 pieces).
  3. Three hot varieties.
  4. Three cold varieties.
  5. Two types of US Dairy cheeses only must be used in the creation of these dishes. Proof of purchase needs to be brought to the Competition for all the US Dairy Products if proof of purchase is not brought then 50% of the judging marks shall be reduced.
  6. Hot food presented cold.
  7. Food coated with aspic or clear gelatin for preservation.
  8. Presentation on suitable plate/s or platter/s or receptacles.
  9. Six pieces should correspond to one portion.
  10. Name and ingredient list (typed) of each variety required.
  11. Maximum area 60cm x 80 cm.

An Arabian Feast Edible Buffet, by USAPEEC

In line with the Emirates Culinary Guild’s constitution to ensure the enhancement of Emirati Cuisine this class is designed to show case the Arabian Hospitality and cuisine of the United Arab Emirates.

  1. First 10 teams to apply will be eligible.
  2. Organizers shall supply 10kg USA Chicken Quarters to be used by the team.
  3. There will be no entry fee for this class, in respect of the cost of producing the buffet.

 

Please refer to additional rules.

Individual Ice Carving

  1. Freestyle.
  2. 90 minutes duration.
  3. Hand carved work from one large block of ice (provided by the organizers).
  4. Competitors to use own hand-tools and gloves.
  5. A non-slip mat is mandatory.
  6. Before the competition starts, competitors will be allowed 30 minutes to arrange and temper the ice block.
  7. The use of power tools is allowed to slice blocks only.

Ice Carving Team Event

  1. Freestyle.
  2. Two persons per team
  3. 120 minutes duration.
  4. Hand-carved work from three large block of ice (provided by the organizers).
  5. Competitors to use own hand-tools and gloves.
  6. Non-slip mats are mandatory.
  7. Great care must be taken with health and safety considerations. If an exhibit becomes in any way unstable or dangerous to competitors or public, it will be dismantled and destroyed by the organizers.
  8. The use of power tools is allowed to slice blocks only.

Practical Fruit & Vegetable Carving by Barakat Quality Plus

  1. Freestyle.
  2. 120 minutes duration.
  3. Hand carved work from competitor’s own fruit\vegetables.
  4. Competitors to use own hand-tools and equipment.
  5. No power tools permitted.
  6. Pre-cleaned, peeled material is allowed, but pre-sliced/carved will result in disqualification.
  7. Each competitor will be supplied with a standard buffet table on which to work.

Dressed Lamb – Practical Butchery by Meat and Livestock Australia

  1. Prepare a whole, fresh, dressed lamb carcass into various ready-to-cook joints and pieces, some as required by the organizers, the others to competitor’s choice. A training/demonstration will be provided by MLA prior to the Salon.
  2. Make a presentation of the finished cuts and off-cuts for exhibiting to the judges.
  3. Competitors must use the fridges provided to store their finished cuts prior to judging.
  4. Cuts/joints can be suitable for foodservice or suitable for a retail butchery display.
  5. Organizers will supply the dressed lamb for this class.
  6. Each competitor will have one banquet table (supplied by the organizers) on which to work.
  7. No power tools permitted.
  8. Competitors to supply their own:
    • Tools and knives
    • Twine or netting
    • RED cutting boards (this is a municipality requirement and will be strictly enforced)
    • Garnishing
    • Display trays
    • Sundries
  9. Time allowed: two hours
  10. All tools and sundries will be inspected to ensure that they are hygienically suitable for food use.
  11. Cuts required by the organizers are:
    • Neck slices or Neck boned.
    •  1x shoulder, boned and rolled, tied or netted ready for roasting.
    • 3x pieces shoulder chops.
    • Spare ribs.
    • 1x8 rib Frenched rack.
    • Mid-loin chops from a short loin.
    • 1x Eye of Loin.
    • 1x Tunnel-boned leg tied or netted for roasting.
    • 1x Seam-boned leg trimmed into its 4 primal cuts plus its bone-in shank.

Mezzeh – Practical Cookery by Rahma Olive Oil

  1. Time allowed: 60 Minutes
  2. Prepare and present for four persons: Three types of hot mezzeh and three types of cold mezzeh.
  3. Only one (if any) of the following types of mezzeh may be displayed: humus, tabouleh, babaganough, fatouche, moutabel.
  4. The mezzeh can be representative of any of the following countries:
    • Lebanon
    • Syria
    • Jordan
    • Morocco
    • Egypt
    • Tunisia
  5. Dishes must represent a variety of cooking methods and the use of ingredients as used in the Arabic restaurants of the UAE.
  6. Rahma olive oil must be the only olive oil used in the creation of these dishes and will be available in the competition venue
  7. Present the mezzeh in four equal portions.
  8. Two portions will be presented and two portions will be presented to the judges.
  9. Typewritten recipes are required.

Fish & Seafood – Practical Cookery by MITRAS

  1. Time allowed 60 minutes.
  2. Prepare and present three identical main courses using Sponsor Supplied Asian Sea Bass fillets as the main protein item of the dish and no other fish can be used.
  3. The Fish will be provided to the competitors at the venue on the competition day and is the only protein item allowed to be used.
  4. Weight of fish per portion on the plate to be 150 grams.
  5. Present the main courses on individual plates with appropriate garnish and accoutrements.
  6. Typewritten recipes are required.

Beef – Practical Cookery by Meat and Livestock Australia

  1. Time allowed 60 minutes.
  2. Prepare and present three identical main courses using Australian Beef as the main protein item. Proof of purchase needs to be brought to the Competition for all the Australian Meat Products if proof of purchase is not brought then 50% of the judging marks shall be reduced.
  3. Any cut of beef with the exception of tenderloin, rib eye and sirloin, can be used.
  4. Weight of beef per portion on the plate to be 150 grams.
  5. Present the main courses on individual plates with appropriate garnish and accoutrements.
  6. Typewritten recipes are required.

Emirati Cuisine – Practical Cookery

This class is designed to ensure that the tradition of Emirati Cuisine is preserved and promoted through professional chefs. Prepare and present two plated portions each of three Emirati dishes according with the following criteria:

  1. Prepare and present two plated portions of any one of the following dishes:
    • Balalit
    • Kabeesa
    • Assedat Bobal
  2. Also prepare and present two plated portions of the competitor’s choice main course. The following dishes are as a guide only and are not mandatory:
    • Margougat Al Khudar
    • Thareed Laham
    • Margougat Al Dijaj
    • Maleh Biryani
    • Machboos Samak
  3. Emirati cuisine with traditional presentation and serving as would be found in a family home of the United Arab Emirates.
  4. Competitors must bring their own plates/bowls for presentation and all necessary mise-en-place for the meals.
  5. The judges will check appliances and utensils for suitability.
  6. Typewritten description and recipes are required.
  7. Time allowed 60 minutes to present all three recipes.

Savoury Creations, by HUG AG

  1. This is a static class featuring savoury HUG pastry shells suitable for dinner service.
  2. Only savoury HUG pastry shells are to be used.
  3. Pastry shells will be supplied by ARAMTEC.
  4. Present four different plates, using two savoury HUG shells per plate (i.e. exhibit eight shells in total).
  5. To be prepared in advance and displayed cold on appropriate plates and appropriate garnishes to represent a dish suitable for dinner service in a restaurant ala carte style.
  6. Typewritten description and recipes required.
  7. Maximum space available: 75cm x 75cm.

Sweet Creations, by HUG AG

  1. This is a static class featuring dessert HUG pastry shells suitable for dinner service.
  2. Only dessert HUG pastry shells are to be used.
  3. Pastry shells will be supplied by ARAMTEC.
  4. Present four different plates, using two dessert HUG shells per plate (i.e. exhibit eight shells in total).
  5. To be prepared in advance and displayed cold on appropriate plates and appropriate garnishes to represent a dish suitable for dinner service in a restaurant a la carte style.
  6. Typewritten description and recipes required.
  7. Maximum space available: 75 cm x 75 cm.

Chicken - Practical Cookery by USAPEEC

  1. Time allowed 60 minutes.
  2. Prepare and present three identical main courses using USAPEEC Chicken Quarters as the main protein item. Proof of purchase needs to be brought to the Competition for all the USA Poultry Products if proof of purchase is not brought then 50% of the judging marks shall be reduced.
  3. The carcass of the chicken is to be kept for inspection by judges.
  4. Present the main courses on individual plates with appropriate garnish and accoutrements.
  5. Typewritten recipes are require.
  6. Weight of chicken per portion on the plate to be 150 grams.
  7. All of the above rules are applicable for the competitors entering Best Arab National Cuisinier trophy. The main course for those competitors ONLY must be a Traditional Chicken Arabic main course, from any Arab country.
  8. All other competitors are not to follow Point 7.

2 Different Sandwiches - Practical Cookery by Unilever Food Solutions

  1. To prepare and present 2 different sandwiches, 2 portions of each one for judges one for display within 30 minutes.
  2. 1 vegetarian, 1 non vegetarian
  3. Unilever products will be supplied on common table Hellman’s Real Mayonnaise, Coleman’s English Mustard Colman’s Dijon and whole grain mustard.
  4. Minimum of 3 Unilever Products, must be used in the preparation of both sandwiches.
  5. The sandwich must be suitable for a light lunch.
  6. The sandwich can be hot or cold.
  7. Power point will be available.
  8. Plates, equipment and all other ingredients must be brought by the competitors.
  9. Type written recipes are required.

Always Teatime Challenge, by Dilmah

Creative use of tea in gastronomy and mixology in relevance to the respective time of the day.

The team:

  1. Must consist of one chef and one bartender.
  2. At least one participant must be under 25 years.

 

What needs to be done?

Participants should serve 3 sets (a set would consist of a food item and a tea beverage) to the judges taking into consideration 3 occasions of consumption (morning, afternoon and evening).

Time Limit:

  • For preparation: 30 minutes to set up the mise-en-place table and presentation table (not food or drinks)
  • For presentation:
    • 20 minutes to serve (3 sets of food and tea) and explain the rationale to the judges.
    • Each team will be required to present 3 place settings for the 3 judges and an extra set for photography (4 sets in total).

Mocktail, by IFFCO Beverage Solutions

Competitors will produce 2 mocktails from a large range of mixers.

The judges will be led by Denzel Heath, one of Dubai’s best mixologists.

Dressed Chicken – Dressed Fish - Supplementary Class

Practical Butchery Fish and Chicken Class for Young Chef of the Year Trophy.

Competitors are to supply their own whole fish and whole chicken MUST BE USED, all utensils and chopping boards.

Time allowed 1 hour in 30 minute sections as below:

Chicken:

  1. Time allowed 20 minutes.
  2. Take a whole fresh chicken and prepare from it the following:
  3. One breast skinless.
  4. One breast skin-on.
  5. One whole leg, skin-on, and tunnel-boned, ready for making a ballotine.
  6. One thigh boneless.
  7. One drumstick.
  8. Two wings prepared for pan frying/grilling.
  9. Carcass prepared for stock.
  10. After 20 minutes, 10 minutes to explain to the judges the method of preparation of a classical chicken stock.

 

Fish:

  1. Time allowed 20 minutes.
  2. Take a whole fresh Sherry or other sustainable fish species of the Arabian Gulf waters.
  3. No imported type of fish is to be used.
  4. Gut, clean and fillet the fish.
  5. One fillet with skin on.
  6. One fillet skinless.
  7. Cut each fillet into as many 140gr size servings as possible.
  8. After 20 minutes, 10 minutes to: 
    • Explain to the judges the usage of any left overs.
    • Explain to the judges the method of preparation of a classical fish stock

 

Competitors will be marked on knife skills, clean bone work, meat left on carcass, wastage, basic knowledge of questions asked about the preparations of stocks.

Ovo-Lacto Vegetarian Three-Course Menu

  1. Present a plated three-course vegetarian ovo-lacto meal for one person.
  2. Suitable for dinner service.
  3. The meal to consist of:
    • An appetizer,
    • A main course,
    • A dessert.
  4. To be prepared in advance and displayed cold on appropriate plates.
  5. No meat, chicken, seafood or fish to be used, (meat-based gelatin glaze to enhance presentation is accepted).
    6. Total food weight of the four plates should be 500/600 gms.
    7. Typewritten descriptions and recipes required.
    8. Maximum area w75cm x d75cm.

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