nz culinary fare 2012 - event schedule

The Restaurant Association of New Zealand

presents the

2012

NEW ZEALAND CULINARY FARE

2012in association with

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FOREWORDNEW ZEALAND CULINARY FARE

2012Twenty years of competition in New Zealand, it is certainly a milestone that we at the Restaurant Association of New Zealand are very proud of. Many of our industrys’ best have competed at the New Zealand Culinary Fare and continue to do so. The competition has always been about continuing to improve standards in our industry and providing a platform for benchmarking performance and skill. It’s also a great opportunity to meet and mingle with fellow hospitality professionals and aspiring professionals. This year we have reviewed the competition schedule to ensure that we continue to provide the level of competi-tion required for all disciplines of the hospitality industry. We have also added a public day to the event. We want to encourage the public to engage with our industry.The enormous event that New Zealand Culinary Fare is, would not be possible without the support of our gener-ous industry and our loyal sponsors. I would like to thank in particular our associate sponsors Southern Hospitality Ltd, Moffat Ltd, American Express NZ and Goodman Fielder for their support of the event.Good luck to all those competing and remember to enjoy the journey – whether you win or not you are challenging yourself and that always leads to improvement.--Marisa BidoisCEO

The Restaurant of New Zealand is proud to present the 20th New Zealand Culinary Fare. This competition is ex-ceptionally important to us at the Restaurant Association, and as such must continue to evolve with the industry to give you a competition worth supporting.To our returning competitors’, welcome back – we hope that you have been training hard since 2011 and are ready to push yourself to achieve your best. To the new competitors, welcome – take the time to watch and be inspired by those around you. It is the opportunity to benchmark yourself against not only the best within New Zealand but also abroad and compete in a exciting and motivating atmosphere. Our appreciation to our large family of sponsors, they take the industry seriously and should be rewarded with your support, think of them next time you do business.Have a great competition, be humble in victory and inspire others & if not successful you still have learned a great deal more than colleagues that did not compete at all!-Mike EganPresident

This is the first year that American Express has been involved in the Culinary Fare; a truly unique competition which supports chefs and restaurateurs at all different stages of their careers. Our cardmembers are passion-ate about outstanding food, great wine, and the overall dining experience, so we want to do all we can to support the outstanding Kiwi culinary community. More impor-tantly, restaurants are our customers too, and we want to give restaurateurs the tools and expertise they need to attract diners through their doors. We’re looking forward to a fantastic event and we wish all competitors the best of luck!--Brian Waldock, Head of Merchant Services New Zealand

More than ever the benefit of train-ing and honing our skills is extremely important in setting ourselves apart from others in our industry. A great way of doing this is to compete alongside our peers in competi-tions such as the NZ Culinary Fare. Over the years we have seen many great NZ Chefs go on to be recognised around the world as top class Chefs and most of these Chefs have competed in the Salon in previous years. I encourage you to compete in these competitions and go for gold.--Brian DaviesNational Sales Manager

Southern Hospitality is pleased to once again be one of the major equipment co-sponsors for the New Zealand Culinary Fare in 2012. With over 100 chefs as managers or sales people on our team who champion the latest food trends and fashions, we always look forward to meeting the competitors in this exciting annual event.Southern Hospitality has always been an active supporter of training chefs from high school competitions to tertiary institution events. In addition we offer 25 annual fee based scholarships to industry and bakery students in their second year of study. It is a privilege to have a close in-volvement and sponsor these national competitions. Our ongoing support goes hand in hand with the Restaurant Association of New Zealand and Moffat New Zealand.We are proud to be a part of the competitions success and look forward to presenting prizes to the winners for attaining the highest standards in this very competitive and exciting industry.”--Andy DohertyChief Executive Officer

Goodman Fielder is proud to support the New Zealand Culinary Fare 2012 and wish all the competitors the very best for the event. Our company produces, markets and delivers iconic brands that generations of New Zealanders have grown up with and we understand the importance of quality and hard work. Similar to the effort put in by each and every one of you for the three days of competition.The hospitality industry is an important one for New Zea-land, Goodman Fielder along has over 4,000 foodservice customers throughout New Zealand and we look forward to cheering many of them on.As New Zealand’s largest food manufacturer, it’s a natural fit for us to support the New Zealand Culinary Fare – an initiative that helps to develop, drive and reward the best in the food industry. We look forward to a continuous partnership with the Restaurant Association of NZ and the industry.--Amanda PikeNational Business Manager, Foodservice

Martin Harrap - Salon Director

Phil Neverman - Chief Judge - KitchenPeter Ray - Assistant Chief Judge - Kitchen

David Green - Chief Judge - RestaurantHerwig Lanzerstorfer - Assistant Chief Judge – Restaurant

Kim Baldock - Event & Sponsorship Manager

Restaurant Service Panel

Gina Harrap - Restaurant SpecialistAngelique Green - Barista SpecialistCameron Douglas MS - Wine & Beverage SpecialistMatt Bradley - Bar Service Specialist

Kitchen Service Panel

Stephen Pope - Static SpecialistBernd Lippmann - Live Kitchen SpecialistArno Sturny - Pastry Specialist

Behind the Scenes Crew

Leone James & - Registration & Administration,Gemma Austin Restaurant Association of NZPaul Hodge - Chief Computer Analyst, Cater Plus

Restaurant Association of New ZealandPO Box 8287, Symonds Street, AucklandPhone. 09-638-8403 Fax. 09-638-4209

Email. [email protected] the latest Culinary Fare news visit www.restaurantnz.co.nz or our updates on Facebook group New Zealand Culinary Fare

4

NEW ZEALAND CULINARY FARE 2012NEW ZEALAND CULINARY FARE

2012

mailto:[email protected]

http://www.restaurantnz.co.nz

5

PROFILES

Martin Harrap / Salon Director

Martin Harrap is pleased to be once again involved with this premier event in the Restaurant Associations Calendar. Being the twentieth year of competition, he has seen many people start off as young appren-tices and fledglings at the very start of their careers. They are now at the top of the tree, they have taken those skills across the world returning to promote, and above all, inspire others in the industry.He wishes everyone that takes part in this year’s Salon all the very best from the helpers, the judges, the organisers, the sponsors and of course the competitors. The New Zealand Culinary Fare brings together many aspects of the hospitality scene here in New Zealand and across the South Pacific. Remember to be open minded in what you do; listen, learn and promote what must be the most enjoyable skill that anyone can learn, that of making another human being happy to not only cook, eat and relax, but also to mix, serve and promote the art of the table.

Phil Neverman / Chief Judge Kitchen

Chef Phil Neverman has been in the hospitality trade for 26 years, starting his apprenticeship at age 15 and gaining London City & Guilds qualifications in Wellington, Phil has worked for various Hotel Groups as Executive Chef. He then worked with Unilever Food Solutions New Zealand as Corporate Chef for 5 years. Recently Phil has taken on an exciting new role within the industry as National Account Manager with Florentines Patisserie.Phil has been involved in NZ Culinary Fares for the past 13 years including Chief Judge of kitchen for five years from 2007- 2011. He has also been Chief Judge of kitchen for the Auckland Regional Culinary Fare for the past nine years.

David Green / Chief Judge Restaurant Service

David comes from 5th generation Hotel family in England but has called New Zealand home for 23 years, having been involved in the New Zealand Culinary Fare throughout that time, initially as a competitor in Restaurant of the Year and then as a Trainer and Judge.“What keeps me coming back is the passion and determination of so many young people to make a difference, to excel at what they do best; whether that’s service, wine, bar or barista. It inspires me every year and helps to build a future generation of Hospitality professionals that are focused on the highest standards of our Industry, pushing the boundaries and moving us on to any exciting future. We need to keep a focus on excellence if we are to compete on a global scale with the levels of service we see in Europe and Asia. Honing skills in a competitive arena can only mean a lifting of general standards in the whole industry over time” This is David’s second year as Chief Judge Front of House having previously been Deputy Chief for four years. David has worked across a broad sector of Hospitality and Tourism at Senior Management level and is currently employed as General Manager - Catering Events and Retail for AUT University


2012

Peter Ray / Assistant Chief Judge Kitchen

Peter has been a chef for 35 years within the hospitality industry, starting off with a four year apprentice-ship in Brisbane, Australia. Within those 35 years he has worked in 5 star hotel kitchens such as the Hilton, Sheraton and Regent to name a few. He’s attended two Culinary Olympics in Frankfurt in 1980 and Berlin in 1996 and competed in Australia and New Zealand. He has judged at the NZ Culinary Fare in Auckland and also the Culinary Fare in Fiji plus judged and being involved in the Regional Culinary Fare at AUT and MIT.Peter has been a trainer and a mentor to various apprentices helping them to win Modern Apprentice competitions, these apprentices have gone on to successful careers overseas.In 2011, Peter received the honour of being named the Culinarian of the Year which he is immensely proud of.This is the fourth time that Peter will be the Assistant Chief Judge for the Kitchen competitions at the NZ Culinary Fare. He enjoys seeing and encouraging the younger chefs and students and how the already shining stars of the industry still compete for the national titles and inspire the younger chefs.

Herwig Lanzerstorfer / Assistant Chief Judge - Restaurant Service

Herwig has over 26 years of experience in the hospitality industry. His passion for food and his obsession for detail have seen him manage some of the largest exclusive dinners in New Zealand.Herwig started his career in Austria, working in the family “Gasthaus” where he developed his passion and love for the hospitality industry at the age of 14. He consolidated his passion with five years at the National School for Tourism and Hotel Management. He then practiced his trade in exclusive hotels in Austria and Switzerland before coming to New Zealand.He is currently the General Manager for Restaurant Associates, an operating brand of Compass-Group NZ. This is Herwig’s second year as Assistant Chief Judge – Restaurant Service.

6

PROFILESNEW ZEALAND CULINARY FARE

2012

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GENERAL INFORMATIONNEW ZEALAND CULINARY FARE

20121. Entry Fee

All entry fees are non-refundable and include GST

Training, Secondary School & All Static Competitions Non-member $55.00

Restaurant Association member $36.00

The “Of the year “Training (Commi and NZ Training F +B Person)Non-member $165.00


Open Competitions Non-member $76.00


The “Of the year “Open (Chef, Service person, Barperson)Non-member $220.00


Team Events, Regional Team of the Year, Training Team of the YearNon-member $135.00


Restaurant Association Up & Coming Business Team 2012Restaurant Association member $250.00

Top SommNon-member $120.00


In paying for entry into any class the competitors & all persons assisting those entering state they abide by the rules.

• An entry fee must accompany each entry form. • No entry will be accepted for processing without payment regardless of circumstances.• The entry fee is non refundable in cases of cancellation or withdrawal by the competitor.• Use correct Restaurant Association membership number if applicable.• NO discounts for bulk payments.• Current Students or Employees of a training provider/establishment who are current financial members

of the Restaurant Association are eligible for the member entry price.• Charges will apply for incorrectly filled in forms.

2. Internet Banking

• Checkwiththeofficeon096321401beforeusinginternetbankingtoascertaincorrectdetails.

• IfpayingbyInternetbankingthefollowingmustbeadheredtoatalltimesonthebankform:

• Particulars LastName• CodeClassnumber(e.g.K322).(If entering more than one class use first class entered only.)• Reference Contactphonewithareacode• RestaurantAssociationAccountdetailsWestpac030296009221400

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2012• Pleasereadallapplication

details,beforeprintingandsendingin.• Allentrieswithlargerthantenentriesmust

usethebulkentryform,contactSalonDirectorbyemail.

• Theorganiserreservestherightrescindormodifyanyoftherulesandconditions,andtheirinterpretationoftherulesisfinal.

• Ifacompetitorentersbyemailorfax(on096384209)aninvoicewillbesent&paymentmustbereceivedby4.00pmonFriday6thJuly2012,otherwiseentrieswillNOTbeaccepted.

4. Closing Date for Entries

• Receivednolaterthan4.00pmonFriday6thJuly2012.

• Confirmationofclassentrywillonlybecon-firmedafterthecutoffdate.

• Competitornumbers&confirmationswillbesentoutpriortotheNZCulinaryFare.

• ClassesthathavemorethanONE(1)heat;competitorswillbeadvisedpriortothecom-petitionoftheirheat&time.

• Noliabilitycanbeacceptedforentrieslostordamaged.Proofofpostingisnotproofofreceipt.

Nochangestoconfirmedentries/classeswillbepermittedafter4.00pmonFriday6thJuly2012.Ifchangesafterthisdatearerequired,thesemustbebyemail.NB.Anadministrationfeemaybecharged.

5. Product supplied by sponsors

• AnyproductsthataresuppliedforpracticeaspertheScheduleofClasseswillnotbeavail-ableuntilafterthecloseoffdateandcompeti-torsacceptanceconfirmed.

• Nocommunicationwiththesponsorforprod-uctsispermittedbetweenthecompetitorsortheirsupportpeoplepriortoconfirmationofentrywhichwillbeafterthecloseoffdate.

6. Professional Integrity

• Itistheresponsibilityofcompetitorstoassurethejudgesthattheirworkisunaided&iscom-pletedwithinthespiritoffaircompetition.

7. Attendance on the day

• RegistrationwillbeheldforallclassesandcompetitorsattheRegistrationDesk,locatedontheGroundFloor,MainEntrance(Hall2),ASBShowgrounds(Greenlane)ONE(1)hourpriortotheircompetition.

• Pleaseensureyouhaveyourcompetitorsbadgewithyouwhenregistering,andwearatalltimesduringthecompetition.

• Reporttothescheduledcompetitionareaatleast20minutespriortoaliveclass.

GENERAL INFORMATION

All competitors are advised to read the rules & conditions carefully, in paying for entry into any class the competitors & all persons assisting those entering, agree to abide by the rules below.

3. Entries

Open Classes

Open to any person within the Hospitality Industry regardless of age, experience or hours worked.

Trainee

Any Hospitality person

• UndertrainingwhetherinanEducationalInstitute, or in the Industry.

Or• Whohascompletedtheirtraining.

Inallcasesnomorethan4000hoursworkexperiencemusthavebeencompleted.

Proofofhoursmustbeabletobeverifiedpriortothecompetitionifrequested.Yourhoursareasatthe date of your participation at the Culinary Fare.

Training classes are not open to secondary schools years 1 - 13.

Participation in Open & Training classes

• CompetitorsinTrainingcannotcompeteinbothTraining&Openevents.ShouldtheywishtocompeteinOpenevents,theymaydosoprovidingtheyonlycompeteinOpenevents.

• Allentriesmustbeontheofficialentryformwebsitewww.restaurantnz.co.nz&bereceivedbyorganisersnolaterthan4.00pm6thJuly2012.

• Anentryfeemustaccompanyeachentryform.Noentrywillbeacceptedwithoutpay-ment.Lateentrieswillnotbeaccepted.Allchangestoentriesmustbeinwriting(post,fax,email)andrequiredby4.00pmonFriday6thJuly2012.

• NO application form will accepted in handwritten form.

• Entriesforoversubscribedclasseswillbeac-cepted,onlywhenpaymentisprovided,andintheordertheyarereceived.

• Entriesintosomeclassesarelimited&itisinthecompetitor’sbestinteresttoapplyearly.

• Theorganisersreservetherighttolimitnum-bersandentriesinanyclass,orcancelaclassshouldtherebeaneedto.

• Nomorethantwoentriesperclass,perestablishment(Establishmentmeans;school,hotel, restaurant, café, out catering, teach-ingenvironmentoranyothersuchplacethatproducesfoodforconsumption)orattheorganizers discretion.

• Theentryfeeisnonrefundableincasesofcancellationorwithdrawalbythecompetitor.

• Ifa‘2012oftheYearclass’isselected&con-firmed,youwillautomaticallybeenteredintoanyrequiredclasses.


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20128. Loading, Unloading & parking

• MainentranceanddeliverydoorswillbenotbeopenuntilONE(1)hourbeforethestartofthedayasperthetimetable.

• Ifunloading,proceedtotherearofHall2asdirectedbythesecuritypersonal.Onceunloaded,allvehiclesmustbemovedtothenearestavailablecarpark.Failuretodosowillresultinyourvehiclebeingtowedatyourexpense.

• Therewillbeachargeof$6.00foralldayparkingforallcompetitors,judges&specta-torswhouseanyofthesecarparks.Pleasekeepyourdailycarparkticketforre-entry.

• Pleasebeawarethatnoresponsibilitywillbetakenbytheorganisersforanytheftordam-agetoanyvehicleduringthecourseofthesecompetitions.

9. Delivery of Static exhibits

• Eachentrywillbeprovidedwithacompetitornumbercard.Thisistobedisplayedwiththeentrybutwithnoreferencetothecompeti-tors’nameorplaceofworkinanyform(nameoftheestablishment,emblem,insigniaorbadge).

• Afterregistrationthecompetitorswillbeabletouseatouchupareatofinalisetheirwork.

10. Static Classes

• Staticentriesmustbecompletedby7.30am&theareaclearedbyexhibitors&helpersforjudging.Judgingwillcommenceat8.00am.

• Staticexhibitswillbeprovidedwithtablespaceunderthemezzaninelevel,onSunday,Monday&Tuesday,appropriatelynumberedforeachclass.Thestewardwillallocateeachcompetitoranarea.Competitorsmustunpack&displaytheirownexhibitsintheallottedspace.Thetablespaceunderthemezzaninefloorisundernocircumstancetobeusedtodofinalpreparationwork.Ifthistakesplaceinthisarea,yourworkwillbedisqualifiedimmediately.

• Competitorswithentriesforallstaticclasses(exceptS121)shouldreporttothestewardbetween6.00am&7.15amonSunday19thAugust2012.

• ThecompetitorsintheK320MargarineCarvingBuffetShowpiecemaybringinandsetuptheirframesonSatur-day18thAugust2012between3.00pmand4.00pmoronthemorningofthecompetition.

• Thejudgesshallhavetherighttotest,taste(exceptclassS120CelebrationCakeOpen)&examineallexhibits,ifdeemednecessarytoidentifyproductsused&correctcookingprocesseshavebeenapplied.

• Allworkmustbedonebytheindividualcom-petitor&ifrequired,thecompetitormaybeaskedtoprovideevidencetothesatisfactionofthejudgesthattheworkisbonafide.

• Competitorsmustprovidetheirowndisplaysilverware,mirrors,plattersetc.Nodisplayitemsmaybearanyidentification,i.e.com-panylogos.Allentriesmustbepresentedonproper,suitabledishes,polishedsilver,crockerywithoutcracksetc.

• ALLplatters,props,platesmustbemarkedwiththecompetitorsnumber&contactphonenumber.

• Wherethereisrestrictedsizeofentry&thesehavenotbeenadheredto,disqualificationwilltakeplace.

• Theorganisersreservetherighttorefuseentriestheydeemtobeunhygienicorbelowindustrystandard.Entriesthatduringthecom-petitionbecomeahealthriskwillberemoved.

• Staticentriesmustberemovedbetween12.00pm-2.00pmonTuesday21stAugust2012.PermissionmustbesoughtfromtheSalonDirectorforanyearlierremoval.Entriesremovedpriortotheallocatedtimeswithoutpermissionmaybedisqualified.ALLentriesnotremovedby3.00pmonTuesday21stAu-gust2012maybedisposedofwithoutfurtherwarningtothecompetitor.

• Pleasenotethateatingofexhibitsisdeemedtobeahealthriskandtheorganiserstakenoresponsibilityforanyhealthrelatedproblemsiftheseexhibitsaretastedbyanyoneafterthejudginghastakenplace.

• Seepoint19belowwithreferencetoRecipeandDescriptioncards.

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2012

GENERAL INFORMATION

11. Security of Equipment Personal Property and Injuries

Whilst reasonable care will be taken for the security of equipment. The Management team will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure all personal equipment bought into the Salon. It is the competitor’s respon-sibility to cover this for personal use.It is advised that all specialised equipment be named and a contact phone adhered to the base of all equipment. No responsibility will be taken for equipment that has been left behind at the end of the competitions and any equipment left on site at the close of the competitions will be disposed of without further warning.The organisers accept no responsibility for loss or damages to personal property or injuries whilst competing.

12. Live Classes- Kitchen

• Unless otherwise stated, competitors MUST supply all food items and the necessary equip-ment to prepare, cook and serve.

• The competition rules specify that each com-petitor must prepare FOUR (4) covers for judg-ing unless stated otherwise. Of these, TWO (2) are used for tasting by the judging panel & TWO (2) are presented for display.

• Competitors are advised not to bring ad-ditional display materials, as these will not be marked.

• Once a live competition has started no equip-ment, food, liquids or other associated items for the class may be bought into the arenas for the competitors to complete the task under any circumstances.

• When the allotted time is up competitors will be asked to “step back from your work station.” If you have not presented all your dishes, set up your static display or completed all your service elements, you will not be judged & a DNC or DNP (did not complete or did not present) entered on the judging sheets. With live competitions ALL plates must be off the bench & in transit.

• Noconferringisallowedbetweenopposingcompetitorsorbetweencompetitors&theirCoach/Tutor/Manageroranyoneoutsideofthearena,whilethecompetitionisunderway.AllenquiresduringthecompetitionshouldbedirectedtotheHeadJudgeofthecompetition.Noconferringispermittedinanyform.Conferringbetweenpartieswillresultindisqualificationfromtheevent.

• Fullchefwhitesincludinghatandnecktiearetobeworn.

• Markswillbedeductedforincorrectuniform.

13. Health & Safety. Promoting food safety & hygiene excellence

• Regulationsasperaworkplacemustbefol-lowedinallcompetitions.

• Inthefollowingcompetitions,RestaurantAssociationofNZUpandComingBusinessTeamof2012,PastryChefoftheYear,AllLiveKitchenclassesforChefoftheYear&CommisChefoftheYear,CompleteChef,Cervena®venisondish–open,alongwiththecookerypartoftheTrainingTeamSkills&theNewZealandRegionalChallenge;aqualifiedfoodsafetyinspectorwillbemonitoring&markingyourwork.

• Competitorswillnotonlybejudgedonthestandard&qualityoftheirfood,butalsomonitoredontheirefficientuseofenergyincreatingawinningdish.

• Competitorsmustatalltimeskeepthefoodthattheyareusingforcompetitionsatasafetemperaturei.e.belowFOUR(4)degreescentigrade.

• Theorganisingcommitteearenotabletoofferanyrefrigeration,eitherbeforeorafteryourscheduledcompetitiontime.Duringyourscheduledcompetitionfullrefrigerationandafreezerareavailableforallcompetitors.

Hereareafewsimpletipstohelpyoubemoreefficient

• Usethecorrectequipmentforthejob–uten-sils,pots&pansmustbeofappropriatesizefortheheatingringoroven.

• Avoidover-fillingsaucepans,uselids&coverstoretainheat,steam&fumes.

• Donotswitchonequipmenttoosoon.• Whenpanscometotheboil,turnhobsdown

totheminimumtosimmer(boilingdoesnotspeedupthecookingprocess).

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201214. Kitchens The Pacific & Tasman Kitchens

• Eachstationisprovidedwith1x10ampsup-plywitha3-waymulti-box.Anyequipmentthatisover10ampsthatisusedandcausesthesystemtotripwillhavetheteamorindi-vidualcompetitorimmediatelydisqualified.

• Astheseworkstationsareatemporaryfeatureforthethreedays.Caremustbetakenbyallcompetitorsandhelpers,ofallwiresinandaroundthestoveandbench,ensuringthatnopansareplacedontowiressoastocausedamage.

• KitchensareequippedwithtwelvekitchenworkstationseachcomprisingofaBlueSealEvolutionSeriesConvectionovenrangewith6gashobs&anadjacentSimplyStainlessworkbench1800Lx700Dx900H.

• Refrigeration,somedeepfreezespace&coldwaterareprovided.Competitorsmustsupplytheirownutensils&ancillaryequipment.ThecompetitormaybringinONE(1)trolleypercompetitor/team.Trolleysmustbeastandardkitchentrolleynotexceeding3tiers,110cmlong,60cmwide,100cmhigh(unlessother-wisestated)orsimilarbycubiccapacity.Thetrolleymustnotbeusedforpreparation.Itsuseisforstorageonly.

• TrolleysmustbeplacedwithinthekitchenarenaandNOTonthecarpet

• Noequipmentmustbeaddedtothestoveorthebenchthatwillmaketheheightofthestoveorbenchgreaterthan150cmfromthefloortothetopoftheattachment.Anyaddi-tionmustbesecurelyattached&notinterferewiththeworkingorcausedamagetothestoveoranypersoninthevicinity.TheSalonDirector,ChiefJudge,AssistantChiefJudge,HeadJudgeortheSafetyOfficerwillhavetherighttohaveanyequipmentremovedatanytimeofthecompetition.

• Competitorsarerequiredtocleantheirstoves&equipmentattheendofthecompetition.Markswillbedeductedifthisisnotcarriedout.

• Undernocircumstanceswilldeepfatfryerseitherfreestandingwithapowersource,oronthestovewithatemperatureprobewithoil/fat/orotherfryingmediumbeusedinanypartofthecookingarena.Deepfryingiswhenthefryingmediumisover¼cm.

15. Time Allocation all Kitchen classes

• ThetimeallocationfortheLiveKitchenclasseswillbestrictlyenforced.Providedtherearenounforeseendifficulties¼,½&¾timeswillbegiven.A10minute“togo”call&from5minutes“togo”-everyminutewillbecalled.

16. Temperature of food served & the use of temperature probes

• Anyproteinthatisservedraw(especiallychicken)willnotbejudged.Theplatewillbewrapped(markedwithclass,competitor&benchnumber)&keptuntilafterthecompeti-tionhasbeencompleted.Temperatureprobesmaybeusedbythejudgestotestsuitabletemperatureofservedfooditems.

17. Liquid nitrogen

• Mayonlybeusedinaclassinaccordancewiththematerialsafetydatasheet#0048and#0049asissuedbyBOCLimited.Anyuseofthismaterialoutsidetheseguidelineswilldisqualifythecompetitorsimmediately.

18. Equipment & wash up area

• AlthoughawashupareaisprovidedatthebackofHall2.Noequipmentunderanycircumstanceswillbestoredinthisareaover-nightorattheendofthefinalday.Allequip-mentwillbediscarded30minutesaftertheendofjudgingofthefinalcompetitioneachday.SopleaseremoveALLequipment.

• Competitorsareadvisedtomarktheundersideofplatesforeaseofidentification(surnameandcellnumber)inthebackofhousefollow-ingjudging.Pleaseremembertocollectyourequipmentfromthebackofhouse“wash-up”arealocatedattherearofHall2beforeleav-ingthebuilding.

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2012

GENERAL INFORMATION

19. Recipe and Description Cards. READ THE FOLLOWING WITH CARE

• AllLiveKitchenandStaticclassesandcertainRestaurantclassesmusthavethecorrectRecipeandDescriptioncardsasstatedintheclassschedule.

• Competitorsaretosupplytherequiredrecipe(Includingpreciseweight,ingredient&methodofcookingorprocess(shortversion)).Adescriptioncardshouldalsobesupplied(asyouwouldwishthedishtobedescribedonamenu).Bothmustbecomputergenerated&writteninEnglish.

• Adownloadableform(wordformat)isavail-ablefromtheRestaurantAssociationswebsiteasanexample

• ONEcopyoftheRecipecardmustbepre-sentedattheregistrationdeskonarrival.

• InaSTATICandcertainRESTAURANTclassesONERecipecardandONEDescriptioncardshouldbedisplayedwithyourwork.

• IntheLIVEKitchenTWORecipecardandONEDescriptioncardshouldbetakenintothekitchenfordisplaywithyourworkfortheJudgingtable.

• Whenyouprovideyourrecipe/descriptioncardforanyclass,thatrecipebecomesthepropertyoftheRestaurantAssociationofNewZealand.Itmaybereproducedforpromotionalpurposesbythesponsoroftheclassinvolvedand/orusedontheRestaurantAssociationWebsite.

• Noncomplianceoftheabovewillnegatetheentry;itwillnotbejudgedandwillbedisqualified.

20. Judging

• Thedecisionofthejudgesinallmattersrelat-ingtothecompetitionsisfinal&nocorre-spondencewillbeenteredinto.

• FortheBaristacompetitions,markingwillbealignedwithWBCrules:

www.worldbaristachampionship.com• FortheClassicCocktailcompetitionspleasere-

ferto:www.iba-world.com-officialcocktails.

21.“Guidelines for Culinary Arts & Restaurant Service Competitions”

• CompetitorsaretorefertothelatestversionoftheCompetitionGuidelinesfordetailsofmarkingcriteria.8thEditionpublished2008.$25.00percopypluspost&packaging.Toor-deracopypleasesendachequemadeoutto“NZCA-POBOX24057,RoyalOak,Auckland1345orcallCarmelon0800692433.

22. Practical Classes- Front of House

ToassistyouintheMiseenplaceforyourcompeti-tionpleasenotethefollowing.

Set up

Allowed Not Allowed

Allequipmentcanbeunpackedfromtheboxes,unwrapped&laidoutonthetableintheFIVE(5)minutesset

upperiod.

Nocleaning,polish-ing,preparationorassociatedworkmaytakeplaceinthistime.Noapronsorglovesaretobewornduringthe

unpack.

Trolleys(asperkitchentrolley)fortransporta-tiontotheworking

arena.

Theymustberemovedpriortothestartofthecompetition.Pointswillbedeductedfornon-adherencetothis.

Nowrittenchecklistsorinformationcanbebroughtintothecompetitionarea.

Assistancecanbegiventobringinequipment.

Noncompetingper-sonnelmustvacatethearenapriortocompeti-

tionstart.

http://www.worldbaristachampionship.com

http://www.iba-world.com

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201223. Start of competition

A minimum standard of dress is required for all food & beverage service events.• Uniforms or Industry standard black & whites.• Trousers/skirts should be in “as new” condition

& well pressed.• Shirts/blouses should be in “as new” condi-

tion, well pressed & appropriate for the competition.

• Aprons if worn should be in “as new” condi-tion & well pressed.

• Footwear should be black, fully enclosed, highly polished & in “as new” condition.

• For safety reasons, heels are not to be in excess of 50mm.

• A high level of personal hygiene is to be adopted at all times.

• Hair should be worn back & restrained if longer than the top of the collar; the restraint shall be suitable to competition standards.

• Marks will be deducted for incorrect uniform

24. Live Classes – Restaurant and Beverage

• Unless otherwise stated, competitors MUST supply all the necessary equipment to prepare and serve.

• Competitors are advised not to bring ad-ditional display materials, as these will not be marked.

• Once a live competition has started, no equip-ment, food, liquids or other associated items for the class may be brought into the arenas for the competitors to complete the task under any circumstances.

• When the allotted time is up competitors will be asked to “step back from your work station.” If you have not presented all your dishes, set up your static display or completed all your service elements, you will not be judged & a DNC or DNP (did not complete or did not present) will be entered on the judging sheets.

• No conferring is allowed between opposing competitors or between competitors & their Coach/Tutor/Manager or anyone outside of the arena, while the competition is underway. All enquires during the competition should be directed to the Head Judge of the competition. No conferring is permitted in any form. Con-ferring between parties will result in disqualifi-cation from the event.

25. Time Allocation all Restaurant classes

The time allocation for the Live Restaurant classes will be strictly enforced. Provided there are no un-foreseen difficulties ¼, ½ & ¾ times will be given. A 10 minute to go call & from 5 minutes to go, every minute will be called.

26. Restaurant Work station

• ONE (1) 900mm x 900mm square table• FOUR (4) Stackable Chairs• A suitable side table will also be provided

were necessary

27. Items available

• Hot water boiler • Filter coffee• Ice• Cold water• Limited refrigeration• Limited dishwashing facilities

28. Cocktail classes

• ALL Cocktails will be marked against the fol-lowing reference point. www.iba-world.com/

http://www.iba-world.com/

14


2012

GENERAL INFORMATION

29. Awards (all classes)

• TheWorldAssociationofChefsSocietyGuidelinesisusedforALL(ExceptTopSommandRestaurantAssociationUpandCom-ingBusinessTeam2012)competitions,withregardtothemarkingsystem.Allcompetitorsstartwith100(‘GoldwithDistinction’),withmarksdeductedfornon-compliancewiththeGuidelines.CompetitorscanreceiveGold,Silver&Bronzemedalswithcertificatesineachclass.Medals&certificateswillbeawardedtocompetitorswhoachievethefollowingmarksineachclass.AcertificateofmeritcanbeawardedatthediscretionoftheChiefJudge.

100marks GoldMedalwithDistinction90-99 GoldMedal80-89 SilverMedal70-79 BronzeMedal

• Prizesfortheclasswillonlybepresentedtothewinnerifamedalisachieved(70marksorabove)

30. Marking of Food Safety & Hygiene

• ThemarkgivenbytheFoodSafetyjudgewillhavethenegativedeductedfromtheoverallmark.Forexampleallkitchenjudgesgivethecompetitoranaverageof93marks.TheFoodsafetyjudgegives3.5marks(maximum5)thereforethenegativeis1.5andassuch1.5istakenfromthe93givingthecompetitor91.5(Gold).

• Allcompetitionswillbejudgedonfoodsafety&hygiene,bythechefjudgesforthatclass.

31. Of the year classes

• Toachievean“OftheYear”classthecompeti-tormustcompleteallclassesnominated.Tobeclassedthe“OftheYearwinner”thecompeti-tormustachieveatleast80%(SilverMedal)orgreaterasanaverageofallclassestobenominatedthe“OftheYearclass”winner.

• PleasenoteforChefoftheYearthewinnermustobtainaminimumtotalpointtallyof450outof500fromthefiveclassesentered.Ifthisisnotachievedthenthetitle“ChefoftheYear”willnotbeawarded.Theoverallwinnerofthefollowingclasseswillonlybenamed.RestaurantAssociationUpandComingBusi-nessTeam,PastryChefoftheYear.ChefoftheYear,CommisoftheYear,ServiceProfessionaloftheYear,TrainingFood&BeverageServicePersonoftheYear,BartenderoftheYear&TrainingTeamoftheYear.

32. Marking sheets

• AllMarkingsheetsareavailableonrequestforallcompetitions

33. Results

• ResultswillbedisplayedontheCompetitorsResultsnoticeboard(besideregistrationdeskassoonaspossibleafterjudgingiscompleted&ontheawardcardsalongsidestaticexhibits.

• Resultspertainingto“OftheYear”classeswillnotbeposteduntil8.00pmon21stAugust2012.

34. Prize-Giving

Prize Giving will take place each day as per the timetable.

ALLRECIPIENTSFORAWARDSARETOBEINCLEANHOSPITALITYUNIFORM.Thisisimportantforpresentationpurposes&forthesakeofclasssponsors&photographs.

• DailyPrize-Givingwillbeheldeachdayat4.00pminHall2.

• If you have a competition starting at 5.00pm these will start at the nominated time.

• Competitorswhohavegainedamedalmustpresentthemselvesorarepresentativeattheprizegiving.

• All“OftheYear2012”classeswillbepresent-edatthefinalprizegivingonTuesdayeveningat8.00pmattheEllerslieEventCentre.

• Anymedalsorcertificatesthatarenotac-ceptedbythecompetitororhis/herassistantatthepresentationceremonywillbewithheld,unlesspriorarrangementsaremadewiththeorganizers.Nomedalsorcertificateswillbegivenoutattheregistrationdeskunderanycircumstances.

• Toobtainuncollectedawards,competitorsmustapplytotheRestaurantAssociationofNewZealandofficewithclassnumber,competitor’snumber,name&addressinwritingorbyemailafter31stAugust2012.(Nophonecalls)

35. Photographs and Filming

Allphotographs,videoorDVDmaterialtakenbytheRestaurantAssociationofficialphotographicteamattheNZCulinaryFarebecomethepropertyoftheRestaurantAssociationofNZandcanbeusedinanywaydeemedappropriatebytheAssociation.Noconsentwillbesought.AllcommentsandawardsmaytakeuptoSIX(6)weeksafterthecompetitionshaveclosedtobesentout.

36. Statement of confidentiality

AllinformationsuppliedtotheRestaurantAssocia-tionofNewZealand,aspartofthisCulinaryFareEn-tryFormwillbeusedforpromotionalpurposesonly.

ForfurtherinformationontheNationalCulinaryFarepleasecontactMartinHarrapattheRestaurantAs-sociationofNewZealand(09)[email protected]


15

NEW ZEALAND CULINARY FARE FEATURESNEW ZEALAND CULINARY FARE

2012THANK YOU

The Restaurant Association of New Zealand would also like to recognise the following sponsors for their products & services during the show:

A big thank you to the Pastryhouse for providing Pastries for our Judges, and Clinton Gates and his team for their continual work in the judges lounge over the three days.

Speigelau Glassware supplier for Top Somm & Bartender of the Year. Proudly distributed by Macvine International Ltd.

Piazza d’Oro Equipment Supplier for Café Beverages & Barista classes

SPANZ for their member’s on-going help and advice

NZCA for their member’s on-going help and advice

Edwards Technical Equipment Supplier

Norwest Gasfitting Ltd for their assistance

Omnigraphics for supplying printing and banner

Paul Hodge of Cater Plus Services NZ Ltd for his on-going assistance during the show & work on the compilation of results

The House of Knives for sponsoring the Kitchen Judges with Chefs whites•••• Carlton Party Hire for supplying the kitchen flooring

16


2012

TIMETABLE

Sunday 19th August 2012

TIME Pacific Kitchen Tui Restaurant Pukeko Restaurant Tasman Kitchen TIME

6.00am 6.00am

6.15 6.15

6.30 6.30

6.45 6.45

7.00

Formal Breakfast TRAINING

Barista OPEN

Soup TRAINING

Heat 1

7.00

7.15 Table Setting Secondary Heat 1

7.15

7.30 7.30

7.45 7.45

8.00 Table Setting Secondary Heat 2 College Challenge

Secondary Heat 1

8.00

8.15 8.15

8.30

Training Team of the Year

Kitchen

8.30

8.45 Brief with Kitchen 8.45

9.00

Training Team of the Year

Restaurant

9.00

9.15 Soup TRAINING

Heat 2

9.15

9.30 9.30

9.45 9.45

10.00 10.00

10.15 College Challenge

Secondary Heat 2

10.15

10.30 10.30

10.45 10.45

11.00 11.00

11.15 11.15

11.30

Barista TRAINING

Pasta Dish TRAINING

11.30

11.45 11.45

12.00pm

12.15 Cervena ® Venison

Dish OPEN

High Tea Secondary

12.15

12.30

Chicken OPEN

12.30

12.45 12.45

1.00 1.00

1.15 1.15

1.30 1.30

1.45

Lamb Dish OPEN

1.45

2.00

Restaurant Association of New Zealand National Up and Coming Business Team 2012

Kitchen and Restaurant

2.00

2.15 2.15

2.30 2.30

2.45 2.45

3.00

Live Dessert OPEN

3.00

3.15 3.15

3.30 3.30

3.45 3.45

4.00

Prize Giving

4.00

4.15 4.15

4.30 4.30

4.45 4.45

5.00

Beef Dish OPEN

Mystery Box Table Setting

TRAINING

Café Beverages TRAINING

Mystery Box TRAINING

5.00

5.15 5.15

5.30 5.30

5.45 5.45

6.00 Beer and Food Match OPEN

6.00

6.15

Live Dessert TRAINING

Duck Dish OPEN

6.15

6.30 6.30

6.45 6.45

7.00 7.00

7.15 7.15

12.00pm

17

TIMETABLENEW ZEALAND CULINARY FARE

2012 Monday 20th August 2012


6.30am 6.30am

6.45 Café Breakfast Secondary

Heat 1

6.45

7.00 7.00

7.15 7.15

7.30 7.30

7.45

Café Sandwich OPEN

7.45

8.00 Mystery Box Table Setting OPEN

8.00

8.15

New Zealand Pastry Chef of the Year

OPEN

8.15

8.30 8.30

8.45 8.45

9.00 Wine and Beverage Service TRAINING Heat

1

Café Breakfast

Secondary Heat 2

9.00

9.15

Set up Cocktails

9.15

9.30 9.30

9.45 Wine and Beverage Service TRAINING Heat

2

9.45

10.00

Salmon OPEN

10.00

10.15 10.15

10.30

Classic Cocktail TRAINING

Heat 1

10.30

10.45 10.45

11.00 11.00

11.15

Nestle TOQUE d’OR

Kitchen and Restaurant

Salmon

TRAINING Heat 1

11.15

11.30 Classic Cocktail TRAINING

Heat 2

11.30

11.45 11.45

12.15 12.15

12.30 Original / Innovative Cocktail

TRAINING Heat 1

Fish & Seafood OPEN Heat 1

12.30

12.45 12.45

1.00 1.00

1.15 1.15

1.30 Original / Innovative Cocktail

TRAINING Heat 2

1.30

1.45 Salmon

TRAINING Heat 2

1.45

2.00 2.00

2.15 2.15

2.30 2.30

2.45 2.45

3.00 Fish & Seafood

OPEN Heat 2

3.00

3.15 3.15

3.30 3.30

3.45 3.45

4.00

Prize Giving

4.00

4.15 4.15

4.30 4.30

4.45 4.45

5.00 Wine and Food Match

OPEN

NZ Wine Service Knowledge and Food

Matching OPEN

Mystery Box OPEN

5.00

5.15 5.15

5.30 5.30

5.45 5.45

6.00 6.00

6.15 6.15

12.00pm 12.00pm

Tuesday 21st August 2012


7.00am 7.00am

7.15

Complete Chef Entree

7.15

7.30 7.30

7.45

Vegetarian Dish Main OPEN

7.45

8.00 8.00

8.15 Table Setting TRAINING

Heat 1

8.15

8.30

NZ Shellfish Main OPEN

8.30

8.45 8.45

9.00

Pork Dish OPEN

9.00

9.15 9.15

9.30

Table Setting TRAINING Heat 2

9.30

9.45

Complete Chef Main

9.45

10.00

Classic Cocktail OPEN

10.00

10.15

Live Main and Dessert OPEN

10.15

10.30 10.30

10.45

Table Setting TRAINING Heat 3

10.45

11.00

H.S.I. Cookery

Modern Apprentice of the Year

(FINAL)

11.00

11.15 11.15

11.30 11.30

11.45 11.45

12.00pm 12.00pm

12.15

New Zealand Regional Team Challenge

12.15

12.30

Table Service OPEN

Original/Innovative Cocktail OPEN

12.30

12.45 12.45

1.00 1.00

1.15 1.15

1.30 1.30

1.45 1.45

2.00 2.00

2.15 Complete Chef

Dessert

2.15

2.30 2.30

2.45 2.45

3.00 3.00

3.15 3.15

3.30 3.30

3.45 3.45

4.00

Prize Giving

4.00

4.15 4.15

4.30 4.30

4.45 4.45

Of the Year 2012” and Complete Chef times

Class Name Sunday Monday Tuesday

1 COMPLETE CHEF K333 All Tuesday

Entrée Tasman 7:15 am

Main Tasman 9:45 am

Dessert Tasman 2:15 pm

2 COMMIS OF THE YEAR. Y600 S103 / S104 K302

3 FOOD AND BEVERAGE TRAINING. Y601 R401 R403 / C500 R400

4 CHEF OF THE YEAR Y621 S124 / K336 K322 / K325 K331

5 SERVICE PROFESSIONAL.Y623 R420 R421 R422 / C520

6 BARTENDER OF THE YEAR. Y624 C522 C520 / C521

TIMETABLENEW ZEALAND CULINARY FARE

2012

18

If you have a passion for food and hospitality become a cookery apprentice today!

Get practical work experience while you are training ~ EARN WHILE YOUR LEARN!

Gain a wide range of specialised skills and knowledge ~ BECOME HIGHLY SKILLED, HIGHLY SOUGHT AFTER!

Receive guidance and assistance from a Restaurant Association Co-Ordinator ~ ONE ON ONE MENTORING FROM AN INDUSTRY EXPERT.

Secure your future as one of the hospitality industry’s future stars. Contact the Restaurant Association today on 0800 737 827.

www.restaurantnz.co.nz

“

Business owner? Contact the Association to learn more about the benefits of taking on an apprentice.

“


20

COMPETITION DESCRIPTION

Static

TRAINING

S100TRADITIONAL FRUIT FLAN - TRAINING Sponsored by WHITIREIA NEW ZEALAND

Must be made with Sweet paste & be Minimum size 180mm to Maximum 200mm. Suitable for SIX (6) Pax Maximum. Filling Traditional Crème Pâtissière ONLY sliced Fresh fruit must be used and MUST be glazedPresented uncut on plate flan. Reference NZ Chef Yule and McRae.

The winner will receive a $100 Southern Hospitality voucher sponsored by Whitireia New Zealand.

Two recipe & one description cards are to be supplied.Time: Sunday 6.00am – 7.30amPrize-Giving: Sunday 4.00pm at ASB Showgrounds

S101FRUIT FLAN - TRAINING Sponsored by BARKER’S

Any style of Fruit. Must be made with Sweet paste & be Minimum size 180mm to Maximum 200mm. Suitable for SIX (6) Pax Maximum. Filling OPEN, ONLY FRESH FRUIT MAY BE USED STYLE COMPETITORS CHOICE and MUST be glazed.

Presented uncut on plate flan. Flans must be suitable for mass production AND for retail use.

Competitors must use Barker’s ready to use glaze to finish their entry.

The winner will receive a Barker’s Gift Hamper.

Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30amPrize-Giving: Sunday 4.00pm at ASB Showgrounds

S102CHOCOLATE DESSERT - TRAINING

To display two portions of the same restaurant dessert each individually plated. The use of chocolate must be prominent throughout the dessert concept.

Prize to be advised on www.restaurantnz.co.nz


S103HOT MAIN - TRAINING

This is a compulsory class for New Zealand Commis Chef of the Year 2012

To display TWO (2) identical portions of hot main prepared hot presented cold. A suitable setting jelly should be used to enhance the presentation. The total weight of the meal size should be no more than 220g, per plated main course. Particular attention should be paid to the balance of proteins, starch, vegetables, fat & carbohydrates. Note. The judges reserve the right to cut into your food items.



S104COLD DESSERT - TRAINING Sponsored byNZ TAMARILLO GROWERS ASSOCIATION

This is a compulsory class for New Zealand Commis Chef of the Year 2012.

To display two portions of the same dessert each individu-ally plated. Tamarillos must feature prominently through-out the dessert & the use of Tamarillos either on top or to the side of the cold dessert is encouraged. The judges reserve the right to cut into your food items.

The winner will receive a $200 Southern Hospitality voucher sponsored by Tamarillo Growers Association.


For entry form go to www.restaurantnz.co.nz




21


Static

OPEN

S120CELEBRATION CAKE - OPENSponsored by WASHTECH LTD

Cake to be of a celebration theme i.e. wedding, birthday or anniversary. Dimension of the base of the cake is not to exceed 500mm across the widest part. No height restriction.

The winner will receive a Luxury Food Basket sponsored by Washtech Ltd.

Two recipe (unless a dummy cake is used then only the description card may be supplied) & one description cards are to be supplied.Time: Sunday 6.00am – 7.30amPrize-Giving: Sunday 4.00pm at ASB Showgrounds

S121CHOCOLATE CANDIES - OPEN Sponsored by SABATO

This is a compulsory class for New Zealand Pastry Chef of the Year 2012

A total of TWELVE (12) pieces (three (3) different types with FOUR (4) chocolate pieces of each). Chocolate Can-dies can be prepared in various ways ie. Cutting piping, layered chocolate. The use of Valrhona Grand Cru choco-late must be prominent throughout the concept. No use of chocolate moulds allowed. Chocolate Candies must be made using minimum one (1) Ganache filling.

The chocolate candies must be comprised of Couverture:The chocolate candies must be uniform in size relating to modern industry standards:• The use of transfer sheets, food colours (Cocoa

Butter) for airbrushing/painting with Couverture is allowed

• Filling can comprise of more than one Ganache) filling

Chocolate Candies must be presented no later than 8.00am on the presentation table.Chocolate Candies Moulded shall be judged in accord-ance with the following standards;Presentation 15%Taste 40%Technical Skills 45%

The winner will receive the COOKING WITH CHOCOLATE cookbook from the Ecole du Grand Chocolat Valrhona is edited by Frederic Bau, foreword by Pierre Hermé. In-cludes 100 recipes, and a 90 min DVD with 17 techniques on how to work with chocolate sponsored by SABATO

Two recipe & one description cards are to be supplied. Time: Monday 6.00am – 8.00amPrize-Giving: Monday 4.00pm at ASB Showgrounds

S122HOT ENTRÉE & MAIN - OPEN Sponsored by ALFA ONE RICE BRAN OIL

This is a compulsory class for New Zealand Pastry Chef of the Year 2012

Modern, classical or original. To display TWO (2) portions of Hot Entrée and Main Course prepared hot presented cold.A suitable setting jelly should be used to enhance the presentation. TWO (2) plates of each course both Entree plates and both Main plates to be identical, prepared and displayed as individual servings.

The total weight of the meal size should be no more than 120g per plated entrée and no more than 220g, per plated main course. Particular attention should be paid to the balance of proteins, starch, vegetables, fat and carbohydrates. Alfa One Rice Bran Oil must be used in the preparation of either the Entrée or Main Course. Note. The judges reserve the right to cut into your food items.

Competitors are to demonstrate application of practical skills through the dish with attention to detail on clear and even glazing techniques.

The winner will receive a signed copy of “The Molten Cookbook” sponsored by Alfa One Rice Bran Oil products.


S123GATEAUX - OPEN Sponsored by HANSELLS

To display ONE (1) Gateaux (200 -250mm) open design, but must have a theme relevant to “New Zealand Win-ter”. Any combination of textures may be used. Competi-tors must use at least ONE (1) Hansells product. Note:The judges will cut a section from the gateau as part of the judging.

Competitors are encouraged to use imagination & creativ-ity.

The winner will receive a signed copy of “The Molten Cookbook” sponsored by Hansells.




22


SECONDARY SCHOOLS CULINARY& FRONT OF HOUSE

SPECIAL CONDITIONS

Open to secondary school students in Year 11, 12, 13 studying Home Economics, Food Technology &/or NZ Unit Standard Level 1/Level 2.

All competitors must be enrolled in a secondary school & aged between 15 & 19 years of age as at the date of competition. Competitors are able to enter one, some or all of the FOUR (4) Secondary School Classes.

Open, Training & Static classes ARE NOT open to students enrolled in a secondary school. A maximum of two (2) entries per class from each school will be accepted. Entries will be accepted on a first in basis.

Please note ALL Culinary Rules & conditions apply.

Competitors are to supply the required recipe (Including precise weight, ingredient & method of cooking (short version). A description card should also be supplied (as you would wish the dish to be described on a menu). Both must be computer generated & written in English.

All live cookery classes are cooked on commercial equipment. Please avoid all plastic handles on pots, both on top of the stove and in the oven, as these will melt on the open gases. Note that lighting equipment must be supplied by the competitor for lighting the stove tops. The Salon committee takes no responsility for supplying matches or gas lighters.

H200CAFÉ BREAKFASTSponsored by VERKERKS

Prepare & present a café style hot cooked breakfast for two (2) covers to be individually plated. The breakfast must include bacon & sausages (from the Verkerks range), tomato & your choice in style of eggs. Verkerks products will be supplied on the day. Please email Rachel John on [email protected] for a product list and to arrange samples.

The winner will receive a must have book for all serious cooks – McGhee on Food and Cooking - sponsored by Verkerks.

Competition Duration 45 minutes.Three recipe & one description cards are to be supplied. Time: Monday Heat 1. 6.45am, Heat 2. 9.00amTasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

H201COLLEGE CHALLENGESponsored by AUCKLAND HOTEL & CHEFS TRAINING SCHOOL

Prepare & present TWO (2) plated portions of a specific recipe provided. Confirmed com-petitors will be provided with the recipe in June 2012. Judging will be based on skills, methods, technique & end product.

The winner will receive a set of Chef Knives sponsored by the Auckland Hotel & Chefs Training School.

Competition Duration 1 Hour.Time: Sunday Heat 1. 8.00am, Heat 2. 10.15amTasman KitchenPrize-Giving: Sunday 4.00pm at ASB Showgrounds

H202HIGH TEASponsored by DILMAH NZ LIMITED

Impress us with your High Tea served on a three-tiered stand including an exquisitely prepared selec-tion of sandwiches, petit scones and elegant cakes. (All items for the platter are to be brought in ready prepared these items will not be tasted by the judges). ONE (1) of the cakes, must have an infusion of tea in the recipe. No access to a kitchen. Do not forget to serve the Dilmah Tea.

For inspiration visit http://realhightea.dilmahtea.com/

1. Prepare a table for TWO (2) with all required crock-ery, cutlery and other relevant items for High Tea. (Flower arrangements are not required). A suitable menu must be available for guests and judges. A 900mm square table, TWO (2) chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment.

2. Greet guests, seat and napkin, serve the delicacies along with the Dilmah tea of your choice. (tea not supplied). No other beverage of any sort may be served. (At the end of this time the Guests at this point will be asked to leave the arena, at the end of the allocated time)

3. Written Questions. What are the characteristics of your chosen Dilmah Tea? How does this complement the meal?

The winner will receive a “t” series Gift Pack by Dilmah along with a Dilmah 12 slot presenter filled with a selec-tion of Dilmah Teas. Sponsored by Dilmah NZ Ltd.

Competition DurationPart 1 25 minutesPart 2 25 minutesPart 3 10 minutesThree menus with full description of tea and food items must be supplied as would be expected in a modern 21st century setting.

Two recipe & one description cards are to be supplied. Time: Sunday 12.15pm - Tui RestaurantPrize-Giving: Sunday 4.00pm at ASB Showgrounds



http://realhightea.dilmahtea.com/


www.nzclams.com


H203TABLE SETTINGSponsored by ELLERSLIE EVENT CENTRE

Competitors are to complete a standard full Table d’hôte restaurant setting of FOUR (4) covers including glassware, the preparation of a bud flower arrangement & a serviette fold. 900mm square table, chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment.

The winner will receive an educational hamper valued at $200 sponsored by Ellerslie Event Centre.

Competition Duration 30 minutes.Time: Sunday Heat 1. 7.15am, Heat 2. 8.00amTui RestaurantPrize-Giving: Sunday 4.00pm at ASB Showgrounds

Cookery Live Kitchen

TRAINING

K300SOUP - TRAINING Sponsored by FRENCH BAKERY

Prepare & present FOUR (4) portions of the competitor’s choice to be individually plated. The soup must be served with your selection of bread from the Heat and Eat Loaves range from French Bakery. The bread should complement the soup and be presented as part of the finished dish

The winner will receive $200 gift voucher to Milly’s Kitch-enware sponsored by French Bakery.

Competition Duration 45 minutes.Three recipe & two description cards are to be supplied. Time: Sunday Heat 1. 7.00am, Heat 2. 9.15amTasman KitchenPrize-Giving: Sunday 4.00pm at ASB Showgrounds

K301PASTA DISH - TRAINING Sponsored by CUCINA GOURMET FOODSERVICE

Prepare & present a main course of FOUR (4) covers to be individually plated. The recipe must be a filled pasta such as ravioli or tortellini. The filling must be savoury and can reflect either contemporary or traditional cuisine. Pasta dough can be pre-made or made on the day. Disqualifica-tion will take place if purchased pasta is used.

The winner will receive a $300 Restaurant Association din-ing voucher sponsored by Cucina Gourmet Foodservice.

Competition Duration 45 minutes.Three recipe & two description cards are to be supplied. Time: Sunday 11.30am - Tasman KitchenPrize-Giving: Sunday 4.00pm at ASB Showgrounds

K302SALMON - TRAININGSponsored by BIDVEST in association with NZ KING SALMON

A compulsory class for New Zealand Commis Chef of the Year 2012

Prepare & present a main course of FOUR (4) covers indi-vidually plated featuring fresh NZ King Salmon. Competitors will be supplied with 2 x scaled fillet per competitor, with the pin bones removed (approx. Weight 900g fillet).

The winner will receive $1000 cash and a NZ King Salmon hamper. Hygiene component to this class

Completion Duration 1 HourThree recipe & two description cards are to be supplied. Time - Monday Heat 1. 11.15am, Heat 2. 1.45pm - Tasman KitchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

K303LIVE DESSERT - TRAINING Sponsored by OCEAN SPRAY

Prepare & present a hot or cold dessert of FOUR (4) covers to be individually plated. The dessert must incorporate ONE (1) or more of the following products from the Ocean Spray range. Cranberry or grapefruit juice drinks, cranberry sauce or Craisins, sweetened dried cranberries

For confirmed competitors, product samples send your contact details by Wednesday 1st August to Susan Huria on [email protected].

Completion Duration 1 HourThree recipe & two description cards are to be supplied. Time: Sunday Heat 6.15pm - Pacific KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

K304MYSTERY BOX - TRAININGSponsored by AUCKLAND UNIVERSITY OF TECHNOLOGY (AUT)

Prepare & present ONE (1) of the following recipes Herb Roasted Crusted Rack of Lamb with Tomato Farci or Pan-fried Duck breast with Chicory tart or Hapuku on Mushroom Tagliatelle. All the ingredients and a recipe will be in the mystery box. Present TWO (2) covers.

All equipment including plates must be supplied by the competitor.

Recipes for the above dishes are available at www.restaurantnz.co.nz

The winner will receive $200 worth of culinary text books sponsored by Auckland University of Technology.

Completion Duration 1 HourTime: Sunday 5.00pm - Tasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

24 For entry form go to www.restaurantnz.co.nz





K305FORMAL BREAKFAST - TRAININGSponsored by KIWI BACON

Prepare & present a breakfast dish of FOUR (4) covers indi-vidually plated using Kiwi Bacon. The finished dish should be suitable to be served at a formal breakfast occasion.

Competitors must utilise Kiwi Bacon and this MUST be incorporated into the main item and be prominent, NOT as an accompaniment. (Otherwise disqualification will take place). Competitors are encouraged to use imagination & creativity.

On the day competitors will be provided with a 400g pack of their chosen bacon (middle, streaky, shoulder, eye, triple smoked or honey cured), options can be seen www.kiwibacon.co.nz/our-range . Competitor selection must be sent through to the Salon Director or by the 1st August 2012.

The winner will receive a $50 House of Knives voucher, a hamper of Kiwi Bacon product, have their recipe displayed on the Kiwi Bacon website and an opportunity to spend a day working with the NPD team of Kiwi Bacon.

Competition Duration 1 HourThree recipe & two description cards are to be supplied.Time: Sunday 7.00am - Pacific KitchenPrize-Giving: Sunday 4.00pm at ASB Showgrounds

Cookery Live Kitchen

OPEN

K320MARGARINE CARVING BUFFET SHOWPIECE - OPEN Sponsored by HOUSE OF KNIVES

(Theme: Mother and Infant)Please note that the theme MUST be observed

Internal supports permitted but must not be visible. Maxi-mum space allocation is 900mm x 900mm. Margarine will be supplied to registered competitors for the competition.

The winner of the showpiece will receive $300 towards a F. Dick knife at House of Knives sponsored by House of Knives

Competition Duration:Sunday 12.00pm – 5.00pmMonday 12.00pm – 5.00pmTuesday 7.00am – 11.00amHall 2 front entrancePrize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

K321LIVE DESSERT - OPEN Sponsored by EASIYO FOOD SERVICE

Prepare & present a hot or cold dessert of FOUR (4) covers to be individually plated. The dish is to use at least ONE (1) EasiYo product. Competi-tors will be supplied with an EasiYo standard pack, including product, on confirmation of entry into this class. The competi-tor must bring EasiYo premade yogurt in the 1kg yogurt jar EasiYo container on the day of the competition to use within their Live Dessert, EasiYo product will not be available to competitors on the day. EasiYo product MUST be incorporated into the main item not as an accompaniment. (Otherwise disqualification will take place). The winner will receive a Breville Whizz Mixer valued at $549 sponsored by EasiYo Food Service

Competition Duration 1 HourThree recipe & two description cards are to be supplied.Time: Sunday 3.00pm - Tasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

K322SALMON - OPEN Sponsored by BIDVEST in association with NZ KING SALMON

This is a compulsory class for New Zealand Chef of the Year 2012

Prepare & present a main course of FOUR (4) covers individu-ally plated featuring fresh NZ King Salmon. Competitors will be supplied with 2 x scaled fillet per competi-tor, with the pin bones removed (approx. weight 900g fillet).

The winner will receive $1000 cash and a NZ King Salmon hamper.

Hygiene component to this class

Competition Duration 1 HourThree recipe & two description cards are to be supplied.Time: Monday 10.00am - Tasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

K323CORN-FED FREE RANGE CHICKEN - OPEN Sponsored by RANGITIKEI

Prepare & present a main course of FOUR (4) covers featuring Rangitikei Corn-fed Free Range Breast Fillet (210g skin on, por-tion controlled breast fillets) to be individually plated. Breast fillet samples will be sent to all confirmed competitors. FOUR (4) portions of Breast Fillet per competitor will be supplied on the day from Rangitikei.

The winners will receive; 1st Place:$200 worth of Rangitikei Corn-fed Free Range Chicken 2nd Place: $100 worth of Rangitikei Corn-fed Free Range Chicken3rd Place: $50 worth of Rangitikei Corn-fed Free Range ChickenAll winners will have their Restaurant & name posted on the Rangitikei Website

Competition Duration 1 HourThree recipe & two description cards are to be supplied.Time: Sunday 12.30pm - Tasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

25For entry form go to www.restaurantnz.co.nz

http://www.kiwibacon.co.nz/our-range

http://www.kiwibacon.co.nz/our-range



K324WINE & FOOD MATCH - OPENSponsored by DOG POINT

Prepare & present a main course of FOUR (4) covers to be individually plated and to be matched with Dog Point wine. Entrants should focus on a food match that enhanc-es the distinctive flavours of the wine selected. For Wine product information and tasting samples please contact Paula Ewers [email protected]. Samples will be supplied on the day of competition.

The winner will receive a voucher for the value of $300 sponsored by Dog Point.

Competition Duration 1 HourThree recipe & two description cards are to be supplied. Time: Monday 5.00pm - Pacific KitchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

K325MYSTERY BOX - OPENSponsored by GILMOURS


Part 1Competitors will be provided with a mystery box of ingre-dients to create a Main course of FOUR (4) CoversMenu planning & kitchen set-up only (NO PREPARATION OR COOKING ALLOWED). It is not necessary to use all in-gredients. A menu card must be provided; handwritten on a form you will be provided with & presented within this time. Care should be taken with a correct and FULL MENU DESCRIPTION otherwise disqualification will take place.

Part 2Prepare & present your main course of FOUR (4) covers to be individually plated.

The winner will receive 3,500 Fly Buys Points, that’s enough for a return flight to Fiji or a Home Theatre System – so you can choose your own prize.* Sponsored by Gilmours.*Rewards indicated are a guide only, for full details refer to flybuys.co.nz


Competition DurationPart 1 15 minutesPart 2 1 HourThree recipe & two description cards are to be supplied. Time: Monday 5.00pm - Tasman KItchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

K326LAMB DISH - OPENSponsored by JR WHOLESALE MEATS

Prepare & present a main course of FOUR (4) covers to be individually plated. The dish will feature chilled loin of lamb, bone in (Bone in Noisette). Approx weight between 1.4kg and 1.8kg will be provided to each competitor on the competition day.

The protein must NOT be served on the bone, the dish will be disqualified if any bone is served.

The winner will receive a Stamford Plaza Romance and Seduction Package sponsored by JR Wholesale Meats.This Voucher entitles the bearer for one nights’ accom-modation in a superior room, cooked buffet breakfast for two in either our Knights on Albert restaurant or via room service, a chilled bottle of Moet and Chandon cham-pagne, a gift boxed bottle of wine with a personalised message to commemorate your occasion, a selection of canapes upon arrival and chocolate dipped strawberries, Bvlgari bath products, candlelit room and rose petal turn-down, valet parking and a late checkout of 3.00pm.

Completion Duration 1 HourThree recipe & two description cards are to be supplied. Time: Sunday 1.45pm - Tasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

K327CERVENA® VENISON DISH – OPEN Sponsored by DEER INDUSTRY NEW ZEALAND

Prepare & present a main course of FOUR (4) covers to be individually plated, featuring Cervena® Venison. Samples & information will be supplied to confirmed competitors & one Cervena® Venison shortloin (approx 600 grams in total) will be provided to each competitor on the competi-tion day.

The winner will receive $500 cash sponsored by Deer Industry New Zealand.


Completion Duration 1 HourThree recipe & two description cards are to be supplied. Time: Sunday 12.15pm - Pacific KitchenPrize-Giving: Sunday 4.00pm at ASB Showgrounds

K328PORK DISH - OPEN

Prepare & present a contemporary main course of FOUR (4) covers to be individually plated featuring organic pork.


Completion Duration 1 HourTime: Tuesday 9.00am - Pacific KitchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds





Cervena® venison is New Zealand's premium farm-raised venison. Cervena venison is

distinguished from all other venison by the trademarked assurance that the meat has been

naturally raised and processed according to internationally recognised quality standards.

www.cervena.com

www.cervena.com


K329FISH & SEAFOOD - OPENSponsored by GENOESE FOODS LTD

Prepare & present a main course of FOUR (4) covers to be individually plated. The dish is to use at least ONE (1) Ge-noese product and MUST be incorporated into the recipe. (Otherwise disqualification will take place).For a current list of Genoese products contact Genoese Foods on 0800 436637 or email [email protected] (sam-ples available on request).

The winner will receive a shopping spree at House of Knives to the value of $500 sponsored by Genoese Foods Ltd.

Competition Duration 1 HourThree recipe & two description cards are to be supplied.Time: Monday Heat 1. 12.30pm, Heat 2. 3.00pmTasman KitchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

K330BEEF DISH - OPEN Sponsored by CEREBOS GREGGS – ESSENTIAL CUISINE

Prepare & present a main course of FOUR (4) covers to be individually plated. The dish must also be accompanied by a finished sauce, a suitable starch and vegetable. A product from the Essential Cuisine Stock or Jus range must be used as a base of your finished sauce. For further product infor-mation please consult www.essentialcuisine.co.nz. The dish should be a promotion of New Zealand flavours. Butchery skills will be an important part of the marking as well as the finished dish.

The winner will receive a Scanpan 5 Piece Cookware set and a Furi Knife Set sponsored by Cerebos Greggs – Es-sential Cuisine.

Competition Duration 1 HourThree recipe & two description cards are to be supplied.Time: Sunday 5.00pm - Pacific KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

K331LIVE MAIN & DESSERT - OPEN Sponsored by NEW ZEALAND CHEFS ASSOCIATION


Prepare & present a Main course & dessert of FOUR (4) cov-ers to be individually plated

The winner will receive A set of F Dick Knives in support of the WACS Christchurch Earthquake Fund Raising program, sponsored by the New Zealand Chefs Association.


Competition Duration 90 minutesMain served from 60 minutes from start and up to 75 minutes.Dessert served not before 75 minutes and up to 90 minutesThree recipe & two description cards are to be supplied for each dish.

Three recipe & two description cards are to be supplied.Time: Tuesday 10.15am - Pacific KitchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

K332NZ SHELLFISH MAIN - OPEN Sponsored by SOUTHERN CLAMS LTD

Prepare & present a main course of FOUR (4) covers to be individually plated and using at least TWO (2) of the fol-lowing Littleneck Clams, Queen Scallops or Surf Clams.Competitors are asked to accompany their dish with foods suitable to enhance the flavours of New ZealandCompetitors must order their required shellfish (from the above list), by 1st August via the Salon Director, for collec-tion on competition day.

The winner will receive a flight to Dunedin, two nights’ accommodation, tour around the Southern Clams facility and Dunedin and $200 spending money.

Competition Duration 1 HourThree recipe & two description cards are to be supplied.Time: Tuesday 8.30am - Tasman KitchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

K333COMPLETE CHEF - OPENSponsored by NOVA ENERGY

Part 1 Mystery Box Hot Entrée. Prepare & present TWO (2) coversTwo (2) recipe & two (2) description cards are to be pre-sented on paper supplied, one for the judges one for your own reference within 15 minutes of the hour.

Part 2 Mystery Box Main. Prepare & present TWO (2) coversTwo (2) recipe & two (2) description cards are to be pre-sented on paper supplied, one for the judges one for your own reference within 15 minutes of the hour.

Part 3 Dessert copied as presented. Prepare & present TWO (2) coversA Recipe and picture as well as the presented dessert will be available.

The problem is that you may not make it to the end! You may well be chopped, sliced and diced! The top eight go though to compete for the main and finally the top six will compete for dessert. (Medals and certificates only awarded from competing in all three courses). Final results are calculated by averaging Entrée, Main and Dessert scores. (Full Kitchen start of 12 otherwise pro rota).

The winner will receive a Gasmate Quantum Pro Gas Grill BBQ valued at approximately $2000 sponsored by Nova Energy.


Competition times Tuesday 21st August 2012Competition Duration Part 1 1 HourPart 2 1 HourPart 3 1 HourRecipe and Description cards see above

Entree 7.15am Tasman KitchenMain 9.45am Tasman KitchenDessert 2.15pm Tasman KitchenPrize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre



http://www.essentialcuisine.co.nz



K334VEGETARIAN DISH MAIN - OPENSponsored by HERITAGE AUCKLAND

“Celebrating sustainable and delicious vegetarian dining” Heritage Auckland is proud to support the inaugural Vegetarian Dish Main category.

Prepare & present a seasonal vegetarian main course of FOUR (4) covers to be individually plated. Suitable to be served in any main stream New Zealand restaurant reflect-ing the New Zealand culture, using modern and light cooking practices.

The winner will receive one night at Heritage Auckland and dinner for two in Hectors restaurant specialising in vegan and vegetarian cuisine. Plus, a day in the hotel kitchen with executive chef Jinu Abraham by arrange-ment. Sponsored by Heritage Auckland.

Competition Duration 1 HourThree recipe & two description cards are to be supplied. Time: Tuesday 7.45am - Pacific KitchenPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

K335DUCK DISH - OPENSponsored by QUACK A DUCK

Prepare & present a main course of FOUR (4) covers to be individually plated.

Competitors will be provided with ONE (1) whole duck (oven ready, 2.5kg with head & feet on). Breast and Legs must both be used and additional meat must not exceed 10% of the total pre cooked protein weight.

Competitors have to create a complete dish with duck, starch & a suitable vegetable, sauce or jus.

The winner will receive $500 cash sponsored by Quack a Duck.

Three recipe & two description cards are to be supplied. Time: Sunday 6.15pm - Tasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

K336CHEF OF THE YEAR THEORY


This class is part of the Chef of the Year and may only be entered as such. It will be based on THIRTY (30) questions that will be in written form in a closed room. They will be based on Kitchen Management, Costing, Food safety and Hygiene,

Competition Duration 1 HourTime: Sunday - Please report to registration counter at 8.45amPrize-Giving: Monday 4.00pm at ASB Showgrounds

K337CAFE SANDWICH - OPENSponsored by CLYTH MACLEOD LTD

Prepare & present FOUR (4) covers to be individually served any form of bread with a filling, assembled cold. To include traditional wedge sandwiches, as well as filled rolls, baguettes, pita, bloomers, wraps, bagels and the like, but not burgers and other products assembled and consumed hot.

The winner will receive a $500 House of Knives voucher and a quality solid Rimu chopping board sponsored by Clyth MacLeod Ltd.

Completion Duration 1 HourThree recipe & two description cards are to be supplied. Time: Monday 7.45am - Tasman KitchenPrize-Giving: Monday 4.00pm at ASB Showgrounds

Front of House (Restaurant Service)

TRAINING

R400TABLE SETTING, CLEARING & CRUMBING DOWN - TRAINING Sponsored by NEW ZEALAND MANAGEMENT ACADEMIES

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2012

This competition will be divided over TWO (2) individual disciplinesPart 1 Prepare a standard full Table d’hôte restaurant setting including; water & wine glasses, cruets & butter dishes for FOUR (4) covers. The preparation of a bud flower arrange-ment & serviette fold to be included. A 900mm square table, FOUR (4) chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment.

Part 2 Greet guest seat and napkin, (remove Entree cutlery). Serve FOUR (4) empty cold main course plates. Guests to place knife and fork on plate as though they have finished eating. Competitors are then required to clear the table, and prepare it for the service of a dessert. This is to include the clearing of “dirty” main course, side plates, cutlery, glasses, cruet & butter, crumbing down skill must be shown & preparation for the service of dessert. (Guest at this point will be asked to leave the arena, at the end of the allocated time).

The winner will receive an NZMA branded third-gen-eration iPad, Wi-Fi + 4G, 32GB valued at over $1000 sponsored by New Zealand Management Academies

Completion Duration Part 1 30 minutesPart 2 30 minutesTime: Tuesday Heat 1. 8.15am, Heat 2. 9.30am, Heat 3. 10.45am - Tui RestaurantPrize-Giving: Tuesday 4.00pm at ASB Showgrounds




R401CAFÉ BEVERAGES - TRAINING Sponsored by THE COFFEE CLUB

This is a compulsory class for New Zeaand Training Food & Beverage Service Person of the Year 2012

Part 1 Mise en place of espresso machinePart 2 Prepare and produce each of the following •ONE(1)Cappuccino •ONE(1)SmoothieorFrappe •ONE(1)Original/imaginativeteabased beverageservedhotorcold.Part3 Ashortmulti-choicequestionnaireistobe completedattheconclusionoftheclass.

Registeredcompetitorswillbegivenalistofequipmentandingredientsavailable.Competitorstosupplyanyotherrequirements&equipment.

Thewinnerwillreceivea$200diningvoucherwhichmaybeusedatanyofTheCoffeeClubstoresinNewZealand,sponsoredbyTheCoffeeClub

CompetitionDurationPart 1 5 minutesPart 2 15 minutesPart3 10minutesTworecipeanddescriptioncardsfortheOriginal/imaginativeteabasedbeveragecreationtobesuppliedTime: Sunday 5.00pm - Pukeko RestaurantPrize-Giving: Monday 4.00pm at ASB Showgrounds

R402BARISTA - TRAININGSponsored by THE COFFEE CLUB

Part 1 Mise en place of espresso machine & set up of anyadditionalequipmentPart2. Prepare&presentthefollowingbeverages. •TWO(2)Singleespresso •TWO(2)Doubleshotlatte •TWO(2)SingleflatwhiteThiscompetitionwillbejudgedundertheWorldBaristaRules.

Registeredcompetitorswillbegivenalistofequipment&ingredientsavailable,competitorstosupplyanyotherrequirements.

Thewinnerwillreceivea$200diningvoucherwhichmaybeusedatanyofTheCoffeeClubstoresinNewZealand,sponsoredbyTheCoffeeClub

CompetitionDurationPart 1 5 minutesPart2 20minutesTime: Sunday 11.30am - Pukeko RestaurantPrize-Giving: Monday 4.00pm at ASB Showgrounds

R403WINE & BEVERAGE SERVICE - TRAININGSponsored by NORTH SHORE INTERNATIONAL ACADEMY


Part 1 Mise en placePart 2 Seat FOUR (4) guests, & then serve the following to the FOUR (4) guests & ONE (1) for judges table •ABottleofwater •ABottleofwhitewine •ABottleofsparklingwine

Judges glasses will be located on a side table. Competitors willbejudgednotonlyontechnicalskill,butalsoontheirability to discuss, with guests at the table, attributes & backgroundonthebeveragesserved.Table, chairs, all wines and water to be served, will be supplied. Competitors to supply all glassware & equipment required for this class.

The winner will receive a collection of must have equip-ment and tools selected by industry professionals to help assist in the delivery of memorable guest experiences within the hospitality industry.

Competition DurationPart 1 10 minutesPart 2 20 minutesTime: Monday Heat 1. 9.00am, Heat 2. 9.45am - Tui Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds

R404MYSTERY BOX TABLE SETTING - TRAININGSponsored by PACIFIC LINEN

SetatableforFOUR(4)coverswithlinen,crockery,cutlery& accessories supplied in a mystery box.

Competitors should bring with them all necessary equip-ment to cut, polish & prepare the table items such as gloves,polishingbucket/cloths,salvers&scissors.

The winner will receive a $300 (inclusive of GST) worth of specialty linen hire products, sponsored by Pacific Linen

Competition Duration 45 minutesTime: Sunday 5.00pm - Tui RestaurantPrize-Giving: Monday 4.00pm at ASB Showgrounds




Front of House (Restaurant Service)

OPEN

R420BARISTA - OPENSponsored by THE COFFEE CLUB

This is a compulsory class for New Zealand Training Food & Beverage Service Professional of the Year 2012

Part 1 Mise en place. Checking the espresso machine & set up of any additional equipmentPart 2 Prepare & present the following beverages. •FOUR(4)Singleespresso. •FOUR(4)Doubleshotlatte •FOUR(4)Singleflatwhite.

Registeredcompetitorswillbegivenalistofequipment& ingredients available, competitors to supply any other requirements, including own choice of beans to grind. This competition will be judged under the World Barista Rules.Competitorswillberequiredtoleavegrindersandespresso machine in pre-competition state.

The winner will receive a $200 dining voucher which may be used at any of The Coffee Club stores in New Zealand, sponsored by The Coffee Club.

CompetitionDurationPart 1 5 minutesPart 2 15 minutesTime: Sunday 7.00am - Pukeko RestaurantPrize-Giving: Sunday 4.00pm at ASB Showgrounds

R421NZ WINE SERVICE KNOWLEDGE & FOOD MATCHING - OPEN Sponsored by SPIEGELAU, DISTRIBUTED BY MACVINE INTERNATIONAL LTD

This is a compulsory class for New Zealand Service Professional of the Year 2012

Part 1 Mise en placePart 2 Seat their FOUR (4) guests then •Servebottledwater •Serveabottleofsparklingwine •Serveabottleofwhitewine TheabovemustalsobeservedtoONE(1) judge.Judgesglasseswillbelocated separatelyonasidetable.2012competitors willbejudgednotonlyontechnicalskill, butalsotheirabilitytodiscusswithguests atthetableattributes&backgroundonthe beveragesserved.Table,chairs,glasses,all winesandwatertobeserved,willbe supplied.Part3 Tasting. THREE(3)Wineswillbetastedblind& competitorswillidentifyandsuggestafood matchforeachwine.Winewillbeany combinationofwhite,MethodChampenoise ordessertwine.

Thewinnerwillreceivean$800SpiegelauGlasswarewholesalevouchersponsoredbySpiegelau.

CompetitionDurationPart1 15minutesPart2 15minutesPart3 30minutesTherewillbeFIVE(5)minutebreakbetweenParttwoandPartthree.(Stillundercompetitionrules,thereforenoconferring)Time: Monday 5.00pm - Tui RestaurantPrize-Giving: Tuesday 4.00pm at ASB Showgrounds




R422TABLE SERVICE - OPEN Sponsored by MANUKAU INSTITUTE OF TECHNOLOGY

This is a compulsory class for competitors in New Zealand Service Professional of the Year 2012

Part 1 Prepare a standard full Table d’hôte restaurant setting including; water & wine glasses, cruets & butter dishes for FOUR (4) covers. Meal based on Petit Salad, Entree, Main & Dessert. A 900mm square table, FOUR (4) chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment.

Part 2 Greet guests and seat.

Part 3 Competitors must also serve an aperitif, a bottle of wine with the main course & a liqueur coffee after dessert. All food will be supplied, including bread rolls. Main course to be silver served. The crockery for each course will be supplied (main plate white 30cm). Filter coffee & hot water will be available. Competitors may bring their own gueridon station if needed. It should be noted that all competitors will be required to be at a briefing on Monday 20th August 2012 at 3.00pm. (Report to Registration at 2.55pm.). This is to meet the chefs from the NEW ZEALAND REGIONAL TEAM CHALLENGE (T701). Your FOUR (4) courses will be created by a competitor from this class. All menus will be different as the chef competitors are working from different menus.

The winner will receive an engraved special coffee making kit in a carry case sponsored by Manukau Institute of Tech-nology - Culinary, Hospitality & Tourism School.

Competition Duration 3 ½ HoursPart 1 40 minutes Mise en place and set-upPart 2 20 minutes to greet & seat guestsPart 3 2 ½ Hours for service.

Briefing Time - Monday 3.00pm for brief with Chefs. Meet at Registration Desk Competition Time: Tuesday 12.30pm - Tui Restaurant AreaPrize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

R423MYSTERY BOX TABLE SETTING - OPENSponsored by CARLTON PARTY HIRE

Competitors are to set a table for FOUR (4) covers with linen, crockery, cutlery & accessories supplied in a mystery box.

Competitors should bring with them all necessary equip-ment to cut, polish & prepare the table items such as gloves, polishing bucket/cloths, salvers & scissors.

The winner will receive a $100 Westfield voucher sponsored by Carlton Party Hire.

Competition Duration 45 minutesTime : Monday 8.00am - Tui Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds

R424BEER AND FOOD MATCH - OPEN Sponsored by SPANZ (Service Professionals Association of New Zealand) and Hallertau

Competitors will be presented with a selection of SIX (6) New Zealand Craft beers.

Competitors are required to taste the beverages and then match with a restaurant menu. Competitors will be judged on their written justification of this match includ-ing; reasoning by taste, style and enhancement.

The winner will receive a mixed dozen of Hallertau beers and a dinner for two at Hallertau to the cost of $150. Sponsored by Service Professionals Association of New Zealand and Hallertau. (Competitors must be over 18 to receive this prize).

Competition Duration 30 minutesTime: Sunday 6.00pm - Tui RestaurantPrize-Giving: Monday 4.00pm at ASB Showgrounds

R425INNOVATIVE TABLE SETTING - OPEN Sponsored by CARLTON PARTY HIRE

Competitors are to complete a full table setting of FOUR (4) covers. Tables supplied will be round 900mm and FOUR (4) chairs.

This will demonstrate innovation, practicality & style. Ta-ble set is to include all glassware, linen, crockery & cutlery. Competitors should bring with them all necessary equip-ment to clean & prepare their table; gloves, polishing bucket, scissors tools & accessories (nothing is supplied).

Theme for the competition is: Weddings.

The winner will receive a $100 Westfield voucher spon-sored by Carlton Party Hire

Competition Duration 1 Hour A theme card explaining the theme is required to be displayed (can be placed on chair).Time: Sunday 1.30pm - Meet at registration counterPrize-Giving: Monday 4.00pm at ASB Showgrounds




R426TOP SOMM - OPENSponsored by MACVINE INTERNATIONAL and GLADSTONE VINEYARD

This is a competition for hospitality profession-als currently employed in a licensed café, restaurant, and hotel or specialised off-licence.

There are four separate parts to this competition. Part 1 Theory Test completed OnlinePart 2 Wine List and Beverage List knowledge – at competition venuePart 3 Wine Tasting – at competition venuePart 4 Service

All FOUR (4) parts must be entered to be eligible for the overall prize and title of Top Somm. Part 1 Theory. This is the on line component completed either from home, work, local library or elsewhere (you decide). The test is mainly multiple choice and true/false questions, reading and decoding wine labels and understanding wine maps. The questions will test your knowledge and understanding of New Zealand and Inter-national wine, viticulture and vinification plus other bever-ages including cocktails and spirits. An understanding of the products that would typically be available will also be included. Wine and food harmony will also be tested. (You can have up to three attempts on the test with the highest mark counting; each test must be finished within an hour)

Part 2 Wine list and beverage list knowledge. All competitors will be sent a wine list and beverage list in the post. Competitors will be required to research the content of both lists as they would normally have to do as part of their role. Competitors will be asked a series of questions on the content of the lists. This could be any-thing from the winemaker, to the blend, to the location or some history about the product and /or brand. Competi-tors should be able to recite the ingredients and method of assembly for any cocktails listed. Other beverages on a list may include waters, beer, spirits, and liqueurs etcetera. It is suggested competitors enter the competition early to maximise the amount of time they have available to study. The lists are substantially shorter than a “regular” restau-rant, but will still require research from the competitor.

Part 3 The Wine Tasting. 6 wines will be served blind - 3 red & 3 white. Competitors to write a summary of each wine and in doing so draw conclusions as to the grape variety (or blend), possible country of origin, likely vintage and level of quality. This will be part multiple choice and part written. Multiple choice questions are worth 30% of any one wine tasted with the majority of the marks assigned to the sommeliers specific ideas about each wine. Part 4 Service. Competitors will be required to demon-strate technical and selling skills for judges. This may in-clude presenting opening and pouring either; red, white, rose or sparkling wine, tray service skills, wine and food pairing and selling beverages through recommendation.


The Prize. The highest scoring competitor will win the competition.

The Prize. $800 Spiegelau Glassware wholesale voucher.

Once a registration form has been received a pass code will be sent to you to enter the Theory test.

Competition DurationPart 1 1 Hour (prior to competition)Part 2 20 MinutesPart 3 1 HourPart 4 15 minutes per candidate

Time: Sunday 10.00am – Function room at top of main foyer stairsPrize-Giving: Tuesday 8.00pm at Ellerslie Event Centre



Front of House Cocktail

TRAINING

C500CLASSIC COCKTAIL – TRAINING Sponsored by FINLANDIA VODKA


Using Finlandia Vodka & a range of Hancock Spirits and liqueurs as key components produce and serve:

Part 1 Mise en placePart 2 Produce TWO (2) glasses of each of the following Classic Cocktails Total FOUR (4) glasses in total TWO (2) Vodka Martini and EITHER TWO (2) Cosmopolitan or TWO (2) Bloody MaryPart 3 Each competitor will be asked a cocktail related question

An ingredients list & alcohol will be supplied. All other in-gredients & garnishes are to be supplied by the competitor.

The winner will receive a Finalndia Vodka cocktail pack* & ONE 1-Hour personal cocktail training session with Matt Bradley, Hancocks Spirits ambassador in the Hancocks Training Bar.

*If under 18 – the cocktail pack will be non alcoholic.

Competition DurationPart 1 5 minutesPart 2 15 minutesPart 3 2 minutesTime: Monday Heat 1. 10.30am, Heat 2. 11.30am - Pukeko RestaurantPrize-Giving: Monday 4.00pm at ASB Showgrounds

C501ORIGINAL / INNOVATIVE COCKTAIL - TRAININGSponsored by DE KUYPER LIQUEURS

Using De Kuyper Liqueurs & a range of Hancock Spirits as key components produce and serve:

Part 1 Mise en placePart 2 Produce TWO (2) glasses of an original or innovative cocktail You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process.

Spirits & Liqueurs will be supplied. All other ingredients & garnishes are to be supplied by the competitor.

The winner will receive a De Kuyper cocktail pack* & one 1-Hour personal cocktail training session with Matt Bradley, Hancocks Spirits ambassador in the Hancocks Training Bar.

* If under 18 – the cocktail pack will be non alcoholic.

Competition DurationPart 1 5 minutesPart 2 15 minutes

Two recipe and description cards for the original or innova-tive cocktail to be suppliedTime: Monday Heat 1. 12.30pm, Heat 2. 1.30pm - Pukeko RestaurantPrize-Giving: Tuesday 4.00pm at ASB Showgrounds


OPEN

C520CLASSIC COCKTAIL – OPEN Sponsored by EL JIMADOR TEQUILA

This is a compulsory class for New Zealand Bartender of the Year 2012This is a compulsory class for New Zealand Service Professional of the Year 2012

Using El Jimador Tequila & a range of Hancock Spirits and Liqueurs as key components produce and serve

Part 1 Mise en place Part 2 Produce TWO (2) glasses of each of the following Classic Cocktails. Total FOUR (4) glasses in total TWO (2) Margarita and Either TWO (2) Old Fashioned or TWO (2) Manhattan

An ingredients list will be supplied. All other ingredients & garnishes are to be supplied by the competitor.

The winner will receive a Professional Bar Kit sponsored by El Jimador Tequila.

Competition DurationPart 1 5 minutesPart 2 15 minutesTime: Tuesday 10.00am - Pukeko RestaurantPrize-Giving: Tuesday 4.00pm at ASB Showgrounds

C521ORIGINAL / INNOVATIVE COCKTAIL - OPENSponsored by DE KUYPER LIQUEURS

This is a compulsory class for New Zealand Bartender of the Year 2012

Produce and present TWO (2) glasses of ONE (1) original / innovative cocktail using De Kuyper Liqueurs & a range of Hancocks Spirits as key components. De Kuyper Liqueurs & Spirits will be supplied.

All other ingredients & garnishes are to be supplied by the competitor. You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process.

The winner will receive a Professional Bar Kit sponsored by De Kuyper Liqueurs.

Competition Duration 15 minutes

Two recipe cards & a name for the cocktail are to be sup-pliedTime: Tuesday 12.30pm – Pukeko RestaurantPrize-Giving: Tuesday 8.00pm at Ellerslie Event Centre



C522BARTENDER OF THE YEAR PRODUCT KNOWLEDGESponsored by DE KUYPER LIQUEURS

This is a compulsory class for New Zealand Bartender of the Year 2012 & may only be entered as such

Part 1 THIRTY (30) industry & product related questionsPart 2 Identify EIGHT (8) basic spirits or liqueurs from the Hancocks Spirits & De Kuyper Liqueurs range

The winner will receive a Professional Bar Kit sponsored by De Kuyper Liqueurs.

Competition Duration Part 1 30 minutesPart 2 30 minutes

Time: Monday 2.30pm – Function room at the top of the main foyer stairs Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

2012 of the Year Classes

NOTE: In the following classes. NZ Chef of the Year, NZ Service Professional of the Year, NZ Commis Chef of the Year, NZ Training Food & Beverage Service Person of the Year & Bartender of the Year, competitors must compete in all classes stated.

Y600NEW ZEALAND COMMIS CHEF OF THE YEAR 2012Sponsored by the NEW ZEALAND CHEFS ASSOCIATION

This is a triathlon event judged on a variety of skill sets. The winning entries in this class will have displayed inge-nuity & creativity with New Zealand produce. Competitors are required to compete in the following three classes. It should be noted that you may only use the same protein or dish once. No repeat use of dishes between classes.

Class S103 Hot Main – Training Class S104 Cold Dessert – TrainingClass K302 Salmon – Training

The winner will receive A set of F Dick Knives in support of the WACS Christchurch Earthquake Fund Raising program and $500, sponsored by the Auckland Branch of the New Zealand Chefs Association & receive the New Zealand Chefs Association Sid Young Memorial Trophy.

Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre


Y601NEW ZEALAND TRAINING FOOD & BEVERAGE SERVICE PERSON OF THE YEAR 2012 Sponsored by RESTAURANT & CATERING NEWS

This event is judged on a variety of skills. Competitors are required to compete in the following classes. Class R400 Table Setting, Clearing & Crumbing Down – TrainingClass R401 Café Beverages – Training Class R403 Wine & Beverage Service – TrainingClass C500 Classic Cocktail – Training

The winner will receive a set of books sponsored by Restaurant & Catering News. Plus a mentoring package from Service Professionals Association of New Zealand which includes;A day working with Geeling Ching and the team at Soul Bar including dinner for two.A two day winery experience in either Marlborough or Auckland with Villa Maria’s award winning winemakersA night at the Grand Hotel A mixed case of wine from NegociantsSPANZ will cover the cost of travel and accommodation if required(Winner must be 18 or over to receive the alcohol compo-nent of the prize)** Terms and conditions apply


Y602TRAINING EXCELLENCE AWARD 2012Sponsored by GILMOURS

For the NZQA accredited training provider who receives the greatest number of points during the three-day com-petition. Toque d’Or is not included. The winning establishment will receive a voucher for the value of $1000* usable at Gilmours & Toops or Trents. Sponsored by Gilmours.*Excludes liquor and tobacco purchases.


Y603SECONDARY SCHOOLS EXCELLENCE AWARD 2012Sponsored by HSI (HOSPITALITY STANDARDS INSTITUTE)

For the Secondary School which receives the great-est number of points during the four secondary school classes.

The winning school will receive a trophy & a voucher for $500 worth of hospitality equipment from HSI, the Hospi-tality Standards Institute





Y620The RESTAURANT ASSOCIATION OF NEW ZEALAND NATIONAL UP AND COMING BUSINESS TEAM 2012

Open to businesses that are full financial members of the Restaurant Association of NZ as at 19th August 2012 that have been in business for two years or less.The New Zealand Culinary Fare committee seek teams of two who wish to show their skills in the following areas.• Team work• Business acumen• Creative food and wine match

You will have understanding of the fundamentals of team work and be able to communicate under the pressure of cooking and serving a main course and cold dessert for SIX (6) Pax. FOUR (4) guests and TWO (2) judges.

An entry booklet detailing requirements for entering can be requested from the Salon director via email [email protected]

The winner of the competition will receive a mentoring and business package which includes;• The following years Restaurant Association mem-

bership paid for in order to continue to utilise all the membership benefits

• A story on the business in the Restaurant Associa-tion Thymes Magazine

• A story on the business in the Hospitality Magazine• One case of Te Mata Elston Chardonnay (6 bottle

case)• A story in Foodnews• A website from Eveve • Mentoring from Industry Leader Steve Logan – 2

hours per month for 12 months• Usage of NetPay for up to 10 employees with no

charge for setup or monthly fees for a year• JML Communications – 2 hours per month for 12

months of PR support• Calcmenu Software Package from Star Anise in as-

sociation with Calcmenu• Financial mentoring from Grant Thornton – 2 hours

per month for 12 months • 2 Camera Security Video System from Secure Tech-

nical Services Ltd in association with BOSCH CCTV.

Value of prize approximately: $20,000

Competition Duration 2 Hours Time: Sunday 2.00pm – Pacific Kitchen & Tui Restau-rantPrize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

Y621NEW ZEALAND CHEF OF THE YEAR 2012Sponsored by MOFFAT LIMITED & SOUTHERN HOSPITALITY LTD

This is a five step event judged on a variety of skill sets. The winning entries in this class will have displayed inge-nuity & innovation with New Zealand produce. Competi-tors are required to compete in the following five classes. It should be noted that you may only use the same protein or dish once. No repeat use of dishes between classes. Class S122 Hot Entrée & Main – OpenClass K322 Salmon - OpenClass K325 Mystery Box - Open Class K331 Live Main & Dessert - Open Class K336 Theory test

Please note: To be awarded the prize, and the title of New Zealand Chef of the Year 2012 the winner MUST obtain a minimum total point tally of 450/500 from the above five categories, otherwise the award will be withheld.

The winner will receive an E32D4 Turbofan Oven and Stand valued at over $6500 sponsored by Moffat Limited and $2,000 worth of vouchers sponsored by Southern Hospitality Ltd.


Motivate and inspire members to

succeed

Protect, promote and advance the

interests and rights of its members

Promote industry quality, reputation

and excellence

Provide relevant value added ser-

vices to members

Restaurant Association of New Zealand

45 Normanby Road, Mt Eden, Auckland 1024PO Box 8287, Symonds Street, Auckland 1150

Ph: 64-9-638-8403, 0800-737-827

Email: [email protected] Fax: 64-9-638-4209

Websites: www.restaurantnz.co.nz, www.dinefind.co.nz





http://www.dinefind.co.nz


Y623NEW ZEALAND SERVICE PROFESSIONAL OF THE YEAR 2012Sponsored by SKYCITY

The winner of this class will have displayed outstanding professional customer service skills complimented with a superior range of technical skills & knowledge.

Competitors are required to compete in the following classes.

Class R420 Barista – OpenClass R421 NZ Service Wine Knowledge & Food Matching – OpenClass R422 Table Service – OpenClass C520 Classic Cocktail - Open

The winner will receive a SKYCITY Mystery Progressive Dinner for two people to three culinary destinations at SKYCITY, packaged with overnight accommodation in SKYCITY Grand Hotel.

The value of this prize is approximately $800. The winner will have three months to redeem. Please note that the prize doesn’t include travel to and from SKYCITY (i.e. if the winner is ex-Auckland then they will need to pay for their own flights/transport).

Terms & Conditions.You must be 20-years & over to redeem this prize.


Y624NEW ZEALAND BARTENDER OF THE YEAR 2012 Sponsored by DE KUYPER LIQUEURS

The winner of this class will have displayed outstanding bartending skills & have excellent product knowledge & technical ability.

Competitors are required to compete in the following classes.

Class C520 Classic Cocktail - OpenClass C521 Original / Innovative Cocktail – OpenClass C522 Bartender of the Year Product Knowledge

The winner will receive a trip for TWO (2) to Sydney.Departing Sunday 23 September & returning Tuesday 25 September 2012. The prize includes entry to attend The Sydney Bar Show at Moore Park, Driver Ave, Moore Park NSW 2021, Australia sponsored by De Kuyper Liqueurs.

(NB. Prize Includes. Flights, Accommodation, Entry into Bar Show & two hundred dollars spending money ($100 each). It does not include food, transfers or any inciden-tals. (Terms and conditions apply).



Y622 NEW ZEALAND PASTRY CHEF OF THE YEAR 2012Sponsored by EQUAGOLD ®

This is quartet event which includes class S121 judged on a variety of skill sets. The winning entries in this class will have displayed ingenuity & innovation with New Zealand produce. Competitors are required to compete in the following four classes.

Part 1 Plated Dessert (Live) FOUR (4) PaxPart 2 Entremet (Static/Live) ONE (1) unitPart 3 Chocolate Showpiece (Static) ONE (1) unit (Theme: Haute Corture Hats)Part 4 Chocolate Candies Moulded (Static) TWELVE (12) pieces

Part 1 and 2Preparation of the Plated Dessert Finishing of the Entremet (Unit already glazed. Side and top decor to be made on site)

Part 3 and 4These to be placed on the static table display area under the mezzanine floor.

When Part 1 and 2 have been completed TWO (2) of the plated desserts and the Entremet must be placed on the same presentation table as part of the final display.


Competition Duration

Part 1 & 2 TWO (2) HoursPart 3 & 4 THREE (3) Hour period will be allocated to allow the competitor time to assemble the Chocolate Showpiece if needed. Therefore the “elements” of the Showpiece can be bought in to assemble on site. This time is open, and will not be judged, in an area set aside outside of a kitchen area. If the Showpiece is fully assemble off site you can use this time to set up the display table. No access to stoves and no outside assistance is allowed.

Full competition brief and entry form may be obtained from the Salon Director by emailing [email protected]

Equagold prize for Pastry Chef of the Year is;• An individually designed and crafted trophy by hot

glass artists, Peter Viesnik, one of New Zealand’s top glass artists. This Trophy will be an eye catching piece to display in the winner’s restaurant.

• The winner will also receive a personal replica of the Trophy as recognition of their own personal achievement.

• Equagold product for the restaurant the winner works for (valued at over $500).

• Entry into the taste Seminar Series for 2013 (valued at over $1000).

• Where possible the winning entry will be promoted alongside Equagold products in Gourmet Food Stores and Foodstuffs’ Supermarkets throughout New Zealand.

Three recipe & two description cards are to be supplied for ALL items with reference made to each section.Times: Monday 5.00am – 8.00am. Static Set up (Part 3 & 4) Monday 8.15am – 10.15am. Live (Part 1 & 2) Pacific KitchenPrize-Giving - Tuesday 8.00pm at the Ellerslie Event Centre




T701NEW ZEALAND REGIONAL TEAM CHALLENGESponsored by TURNERS & GROWERS

A team comprising of TWO (2) chefs are to prepare & cook a FOUR (4) course meal. A sauce or jus to be served separately.

This will comprise of SIX (6) plated portions for each course being Entree, Main & Dessert (except the Petite Salad and bread rolls which must be only FOUR (4) pax). FOUR (4) plates will be served to seated guests by the contestants of the Table Service - Open (R423) (competing for the title of NZ Service Professional of the Year). Two (2) plates are for judging.

Bread rolls along with butter and a Petit Salad will be sil-ver-served to the dining guests. These may be brought in & do not have to be made during the competition. These elements will not be judged as part of the competition.

Product for the competitors to use in the Turners & Grow-ers New Zealand Regional Challenge will be supplied by Turners & Growers, as per the entry booklet any other product must be provided by the competitor

The winning team will receive product to the value of $1,000 ($500 per competitor) redeemable at the local Turners & Growers branch (or equivalent Food Service Wholesaler in the region).


Competition Duration (See Application Form)Three recipe & two description cards are to be supplied

Briefing Time: Monday 3.00pm for briefing with Front of House competitors. Meet at Registration Desk at 2.55pmCompetition Time: Tuesday 12.15pm - Pacific Kitchen Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

Team Events

T700TRAINING TEAM OF THE YEAR 2012Sponsored by CITY & GUILDS

A training team event comprising of three members (two chefs and one restaurant service person).

Each team is to cook and serve SIX (6) portions of; • Entrée featuring a New Zealand Dutch-Style cheese,

[any/all vegetables used must be fresh new Zealand grown vegetables]

• Main featuring Cervena® Venison, potato or ku-mara as the starch and at least TWO (2) other fresh New Zealand vegetables.

• Dessert using TWO (2) Barkers products.TWO (2) portions are for judging, ONE (1) for presenta-tion, & the other THREE (3) portions are to be served to seated guests in the dining area. A matching table wine & bottled water should also be presented & served. In addition to basic service skills, judges will be looking to observe: silver service to guest requirements, consistent beverage service, professionalism & attentiveness.

The winning team will receive a $7000 package consisting of the following; Each of the three students will receive $1000 cash each and a gift box of sponsors products. The training establishment will receive; a $1000 Bidvest voucher, selection of food books (RRP $500), a Roland Smooth Grill Station Toaster valued at $1500 from Choice Catering Equipment Ltd and $1000 cash.

For a Training Team Skills Entry Form and detailed infor-mation, please contact the Restaurant Association on 09-638 8403 or [email protected]


Competition Duration (See Application Form)Three recipe & two description cards are to be supplied

Time Sunday 8.30am - Kitchen start - Pacific Kitchen Sunday 8.45am - Brief Tui Restaurant (Kitchen & Restaurant)Sunday 9.00am - Restaurant start - Tui Restaurant





The Restaurant Association Salon Team is pleased to have the opportunity to also bring you the Finals of the following competitions. These can only be entered via the criteria of those underwriting the nominated competitions.

Conditions do apply with regard to the National Rules & in respect to Safety, Hygiene & personal, belongings & equipment.

If you have questions please seek advice from the Salon Director

NESTLÉ TOQUE d’OR Organised by NESTLÉ PROFESSIONAL in association with NZ CHEFS ASSOCIATION, VEGETABLES.CO.NZ, BEEF + LAMB NZ, AKAROA SALMON & THE HOUSE OF KNIVES.

This premier national student competition is between invited teams of three students & covers both cookery & restaurant service skills. Auckland University of Technol-ogy, Christchurch Polytechnic Institute of Technology, NorthTec – Whangarei, Eastern Institute of Technology, Wellington Institute of Technology (WELTEC), Hospitality and Tourism Training Centre – Cook Islands, Manu-kau Institute of Technology, Aoraki Polytechnic, Otago Polytechnic – Central Otago Campus, Culinary Institute of New Zealand- Kerikeri, Waiariki Institute of Technol-ogy - Rotorua, Defence Catering School (NZ) - Waiouru are competing.

Details available from Nestlé Toque d’Or Event Manager, Anita Sarginson Ph. 021 149-1990 or [email protected]

Time: Monday 11.15am Pacific Kitchen/Tui Restaurant


H S I FOOD AND BEVERAGE MODERNAPPRENTICE OF THE YEAR FINAL 2012

The HSI Food and Beverage Modern Apprentice of the Year competition final has two sections. Both are required to be completed.

Section One (75%). The competitor must show wine and food matching skills. They are required to select ap-propriate wines, and write up a wine list with notes, for a specified three-course meal, with two-three wine options per course. The menu will be supplied on the day of the competition.

Section Two (25%). All competitors are required to take part in a basic wine evaluation. Each competitor will have the opportunity to taste three white wines and two red wines over a 45 minute period.

The winner will receive return airfares and $1500 towards accommodation or conference fees to attend the Mel-bourne Food & Wine Festival, and associated master-classes, in March 2013.Each finalist will receive a medal at the prize-giving.

For further information see www.hsi.co.nz/MAComp

Time: Tuesday 1.15pm - Function room at top of main foyer stairsPrize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

THE HSI COOKERY MODERN APPRENTICE OF THE YEAR FINAL 2012

The HSI Cookery Modern Apprentice of the Year is a three-hour competition, at which a two-course (main and dessert) dinner is prepared for four covers, and judged by professional chefs.

Those selected as finalists will be given a list of the items to be used in their dishes some weeks prior to the com-petition. The finalists will be required to devise a menu for the competition, and submit that menu, with detailed costings, to a judging panel, by a given date. On the day of the competition, competitors will have three hours for a judges’ briefing and to produce their menu.

The winner will receive return airfares and $1500 towards accommodation or conference fees to attend the Mel-bourne Food & Wine Festival, and associated masterclass-es, in March 2013. For further informationsee www.hsi.co.nz/MAComp.Each finalist will receive a medal at the prize-giving.

For further information see www.hsi.co.nz/MAComp

Time: Tuesday 11.00am - Tasman KitchenPrize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre



http://www.hsi.co.nz/MAComp



www.nzchefs.org.nz


PRIZE GIVING



2012

New Zealand Culinary Fare 2012

PRIZE GIVING TIMES

There will be Prize-Giving in Hall 2 (seating opposite Pukeko Restaurant) on Sunday, Monday and Tuesday at the ASB Showgrounds at 4.00pm

All “2012 of the Year” classes will be presented at the final prize giving on Tuesday evening8.00pm at the Ellerslie Event Centre.

ALL RECIPIENTS FOR AWARDS MUST BE IN CLEAN HOSPITALITY UNIFORM

Sunday 4.00pm, ASB Showgrounds

Class S100 Traditional Fruit Flan - TrainingClass S101 Fruit Flan - TrainingClass S102 Chocolate Dessert - TrainingClass S103 Hot Main - TrainingClass S104 Cold Dessert - TrainingClass S120 Celebration Cake - OpenClass S122 Hot Entrée & Main - OpenClass S123 Gateaux - OpenClass H201 College Challenge - Secondary SchoolsClass H202 High Tea - Secondary SchoolsClass H203 Table Setting - Secondary SchoolsClass K300 Soup - TrainingClass K301 Pasta Dish - Training Class K305 Formal Breakfast - TrainingClass K327 Cervena ® Venison Dish - OpenClass R420 Barista - Open

Monday 4.00pm, ASB Showgrounds

Class S121 Chocolate Candies - OpenClass C500 Classic Cocktail - TrainingClass H200 Café Breakfast - Secondary SchoolsClass K303 Live Dessert - TrainingClass K304 Mystery Box - TrainingClass K321 Live Dessert - OpenClass K322 Salmon - OpenClass K323 Corn-Fed Free Range Chicken - Open Class K326 Lamb Dish - OpenClass K330 Beef Dish – OpenClass K335 Duck Dish – OpenClass K336 Chef of the Year Theory Class K337 Café Sandwich - Open Class R401 Café Beverages - TrainingClass R402 Barista - TrainingClass R403 Wine & Beverage Service - TrainingClass R404 Mystery Box Table Setting - TrainingClass R423 Mystery Box Table Setting - OpenClass R424 Beer & Food Match - OpenClass R425 Innovative Table Setting - Open

Tuesday 4.00pm, ASB Showgrounds

Class R400 Table Setting, Clearing & Crumbing Down - TrainingClass R421 NZ Wine Service Knowledge & Food Matching - OpenClass C501 Original/Innovative Cocktail - Training Class C520 Classic Cocktail - OpenClass K302 Salmon - TrainingClass K324 Wine & Food Match - OpenClass K325 Mystery Box – OpenClass K328 Pork Dish - OpenClass K329 Fish & Seafood - OpenClass K331 Live Main & Dessert - OpenClass K332 NZ Shellfish Main - Open Class K334 Vegetarian Dish Main - Open

Tuesday 8.00pm at Ellerslie Event Centre

Class C521 Original/Innovative Cocktail - OpenClass C522 Bartender of the Year Knowledge - OpenClass R422 Table Service - OpenClass R426 Top Somm - OpenClass K320 Margarine Carving Buffet Showpiece - OpenClass K333 Complete Chef - Open HSI Cookery Modern Apprentice Chef HSI Food & Beverage Modern ApprenticeClass Y602 Training Excellence Award 2012Class Y603 Secondary Schools Excellence Award 2012Class Y600 New Zealand Commis Chef of the Year 2012Class Y601 New Zealand Training Food & Beverage Service Person of the Year 2012Class T701 New Zealand Regional Team ChallengeClass Y624 New Zealand Bartender of the Year 2012Class T700 Training Team of the Year 2012Class Y623 New Zealand Service Professional of the Year 2012Class Y622 New Zealand Pastry Chef of the Year 2012Class Y621 New Zealand Chef of the Year 2012Class Y620 Restaurant Association of New Zealand Up & Coming Business Team 2012


HALL PLAN


Registration.

Culinary

Chefs Association

The

Coffee

Club

Shop

ChefNew Zealand

AssociationRestaurant

SKYCITY


2012


Register now for FREE entry:

19 - 20 August 2012 ASB Showgrounds I Auckland

randbshow.co.nz

NZ Culinary Fare Over 60 competitions from front of house to live kitchen

Wine Showcase Discover over 60 boutique labels

R&B Bar Masters Featuring the first round of the global MONIN Cup cocktail competition

Grill Magazine Producers Market Find culinary treasures from alpaca meat to poached quinces

Telecom MasterClasses Seminars and skill sessions including international experts

Market Place New products from wine cabinets to single malt whiskies

Café of the Year New national competition being launched at the show

Bar Business The best in the business sharing their knowledge & insights

keeping it real!

The Restaurant & Bar Show is an essential date for everyone in the hospitality industry, dont miss:

www.randbshow.co.nz

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