scottish culinary championships brochure

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The Scottish Culinary ChampionshipsSchedule of Competitions 2013

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S C O T L A N D www.scothot.co.uk

www.scottishchefs.com

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Contents

Organisers

Sponsors

Introduction from the Salon Director 3

Rules and Regulations 4

Schedule of Competitions

Cold Display 6

Live Competition Theatre 7

Scottish Culinary Championships

Restricted Classes 8

Open Classes 11

Junior Classes 14

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Introduction from the Salon Director

Welcome to the 29th Scottish Culinary Championships at ScotHot 2013. Chefs from all parts of the world will converge on Glasgow in March 2013, keen to display their skills and determined to be winners.Over the years the Scottish Culinary Championships and the World Culinary Grand Prix have established themselves as amongst the most prestigious, world renowned platforms for chefs to present their skills to their peers.

The World Culinary Grand Prix is one of a select few International Competitions accredited by the World Association of Chefs Societies invites 6 National Teams from some of the world’s leading culinary nations to display their skills in Cold Buffet and in the Restaurant of Nations to win the prestigious Grand Prix Title.

In the Scottish Culinary Championships many of Scotland’s finest chefs both senior and junior will compete for a range of awards in the Live Competition Theatre not least amongst them the prestigious title of Scottish Chef of the Year. We are also pleased to introduce a number of new competitions including the ScotHot Classic a unique competition recognising the classical cooking methods and processes of Auguste

Escoffier, the Scottish Restaurant Kitchen Team Challenge and the welcome return of the Future Talent Restaurant Competition. All of those exciting competitions will go a long way to make ScotHot 2013 an event not to be missed.

My sincere thanks not only goes to all of those many people who have invested their time to ensure that we have a superb event, but also to the companies who sponsor the competitions, and finally to all competitors whose skills make this a world class event. I would also like to welcome all visitors to the Scottish Culinary Championships at ScotHot 2013, which will illustrate the skills and talents of all those engaged in our great hospitality industry. Finally a warm welcome is extended to our distinguished international guests from the World Association of Chefs Societies member nations, officials and judges to ScotHot 2013.

Neil Thomson, Salon Director

Organising CommitteeKevin MacGillivray President, FCS - Culinary Committee

Ian MacDonald Vice President, FCS - Culinary Committee

Stewart Cameron Chairman of Judging Panel

Joe Queen Senior Judge, FCS - Culinary Committee

Robin Austin FCS - Culinary Committee

Donald McInnes FCS - Culinary Committee Cold Display

Jav Aziz FCS - Culinary Committee Cold Display

George McIvor Live Theatre Host

Neil Thomson WCGP & Salon Director

Hazel Mulberry Competition Finance Director

Norman Bendex FCS - Culinary Committee

John Spencer WCGP - Kitchen Manager

David Jamieson Live Theatre - Kitchen Manager

Bill Kendrew Salon Registration

Jenny Worthington Salon Registration

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Rules & Conditions

1. EntriesCompetitors must either complete their entry online at www.scottishchefs.com or on a paper form and send it to the address shown below, by the closing date. Extra entry forms are available on request or can be downloaded from www.scottishchefs.com

Marie-Clare James Scottish Culinary Championships c/o Quaich Marketing, Suite 4 Portland Business Centre, 81-85 Portland Street, Leith Edinburgh EH6 4AY

Culinary Enquiries should be directed to either: Kevin MacGillivray [email protected] Ian MacDonald [email protected]

2. Entry feeThe correct entry fee must accompany each entry. A block of correctly filled entry forms with total fees is quite acceptable.

Competitor Entry Fees for 2013 are: Open classes: (individual) £15.00 Open classes: (team of 4) £40.00 Junior classes: (individual) £12.00

3. Closing dateThe closing date for all entries is FRIDAY 8th February 2013 unless earlier as specified (e.g. in restricted classes). Entry in some classes may be limited; therefore it is in the competitor’s best interest to apply as early as possible. All entries for Cold Display Classes will automatically be accepted until Friday 22nd February.

4. Live competition classes, menus & recipesMenu, recipe/s method and photographs must accompany all entries for the Live Competition Theatre. When competing in the Live Competition Theatre, menus must be displayed on the workbench for judges perusal.

All menus and recipes become the property of the Scottish Culinary Championships.

5. Live competition theatre classesALL competitors must report to and register at the Salon Office at least one hour before the time stated for the start of the class. All equipment and ingredients must be in the allocated place as

soon as advised and cleared when instructed. The competition timetable is intended as a pre-event published guide to the day and times of competitions.

Whilst every effort will be made to adhere to the stated timings, it may be necessary to alter them without notice depending on the volume of entries. Times, therefore, should be checked at the Salon Office on the day of competition. Competitors will, however, be notified of exact times of competitions for which they have entered.

Equipment – each bay will contain a 6 burner ring and grill, competitors will have access to shared refrigeration in both the preparation and competition area. Each bay will have one double socket please bear this in mind when brining small equipment. Unless stated competitors have to provide all of their own utensils, equipment and crockery.

6. Team competitionsChef teams may enter under the name of their establishment, company, region, an appropriate made-up name or their own names. Only one team may enter from each establishment per class.

7. Professional integrityIt remains the responsibility of competitors to assure the judging panel that their work is unaided, bona-fide and is presented within the spirit of fair competition. Competitors are required to declare that entries for the Cold Display Classes have NOT been entered or displayed in any previous classes or competitions. Exhibits for Table d’Honneur (Class RC1) are exempt from this ruling.

8. Delivery of cold display exhibitsAll competitors must report to and register at the Competition Office on arrival at ScotHot 2013. Cold exhibits must be delivered and presented for judging between 0700hrs and 0900hrs on the appointed day shown on the Competition Timetable. Judging will commence promptly at 0900hrs each day.

All exhibits must be presented at the time stated and for the number of days specified. Competitors are responsible for their entries to be securely placed for judging in the correct class position allocated. Please Note: Delivery point is door VE4.4 to the rear of Hall 4.

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Rules & Conditions

9. Competitor referencing of cold display exhibitsLabels will be issued which are to be attached to the top, visual side of each entry. A second label will be attached to the underside for security referencing.

10. Security of exhibits and dishesWhilst all reasonable care will be taken for the security of exhibits, dishes and equipment, the Competition Committee will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to insure exhibits, etc. for display. It is the individual’s responsibility to cover this personal risk.

11. Removal of exhibits and dishesAll exhibits must be removed at the time stated below and not before. Your assistance is appreciated in the exhibits being viewed by the trade visitors, adding to the overall impact and success of the show. The Salon Committee reserves the right to remove and destroy any exhibit remaining after such time or to remove any exhibit deemed to be unhygienic or below standard.

12. Collection of exhibitsMonday 4 March 18.00 hours (or before 0900hrs next day) Tuesday 5 March 18.00 hours (or before 0900hrs next day) Wednesday 6 March 17.00 hours

13. JudgingAll perishable exhibits will be judged on the day of entry. Canvassing of judges will DISQUALIFY a competitor. Registered judges are chosen by the Federation of Chefs Scotland who have satisfied the judging standards criteria. Separate “Notes for the Guidance of Judges” are issued to invited judges.

14. ResultsResults will be posted to the Competition Results Notice Board as soon as possible after judging is completed. Competitors are then encouraged to seek the advice and guidance of the Chairman of Judges. Any dish deemed “not conforming to schedule” will be still be marked, but no award will be made.

15. Awards standardsAwards will be made to the standard achieved. Where the standard is not reached, no award shall be made.

Gold Medal range 90-100% Silver Medal range 80-89% Bronze Medal range 70-79% Certificate of Merit 55-69%

16. Entry to the competition areaCompetitors are requested to follow these instructions for access and parking at ScotHot 2013 at the SECC, Glasgow. Please enter ScotHot 2013 by access door VE4.4 from 07.00hrs where you will be directed to the unloading area for your event. The SECC gate security staff will be able to guide you. You will have been provided with a vehicle pass, which should be prominently displayed, on your vehicle, please make your way to the Exhibitor Car Park. The car park opens at 0700hrs.

17. Presentation of awards ceremonyUnless otherwise notified all prize winners are invited to be presented with their awards at the ScotHot awards at the Crowne Plaza Hotel, Glasgow on Sunday 24th March 2013.

18. The organising committeeThe SCC committee reserves the right to rescind, modify or add to any of the above rules and conditions and their interpretation of these is final. They also reserve the right to limit the number of entries or to cancel any class at their discretion. No exhibit will be accepted after judging has commenced, except in verifiable, exceptional circumstances. No exhibit may be removed without the permission of the Salon Office.

19. Admission to ScotHot 2013Please note that ScotHot is a strictly TRADE ONLY event and admission is by ticket only. You will be provided with a Competitor Badge but any colleagues will require to be registered visitor registration is available at www.scothot.co.uk

They are available free of charge to trade visitors. Please note, however, that: For safety reasons, CHILDREN under 16, can not be admitted onsite during build UP

STUDENT VISITS may be arranged by prior, written arrangement only. Lecturers should contact: Amanda McDade at Springboard Scotland on [email protected] or on 0141 552 5554.

Classes in the Live Competition Theatre

Monday 4 March 2013Times Duration Level Code Competition Name

07.45 - 08.25 40 min Open OC1 Pasta Innovation Dish

08.40 - 09.20 40 min Junior JC1 Pasta Innovation Dish

09.35 - 11.05 1 hour 30 min Restricted RC2 Scottish Restaurant Team Challenge

11.20 - 12.05 45 min Open OC2 Gressingham Duck sponsored by Braehead Foods

12.20 - 13.05 45 min Junior JC2 Gressingham Duck sponsored by Braehead Foods

13.20 - 14.05 45 min Open OC3 Meat Dish

14.20 - 15.05 45 min Restricted RC3 TUCO Challenge

15.20 - 17.20 2 hours Restricted RC4 Toque D’Or

Tuesday 5th March 2013Times Duration Level Code Competition Name

08.00 - 10.00 2 hours Restricted RC6 Scottish Contract Catering Chef of the Year

10.15 –12.15 2 hours Junior JC4 Villeroy & Boch Junior Chef of the Year

12.30 - 13.10 40 min Junior JC5 Shellfish Dish

13.25 - 14.05 40 min Open OC4 Shellfish Dish

14.20 - 15.50 1 hour 30 min Junior JC6 Seafood Scotland Young Seafood Chef of the Year

14.30 - 15.15 45 min Junior JC7 Modern Apprentice Chef Skills Challenge

16.05 - 16.50 45 min Open OC5 Sustainable Fish Dish

Wednesday 6 March 2013 Times Duration Level Code Competition Name

09.00 - 12.30 3 hours 30 min Restricted RC7 Scottish Chef of the Year

12.45 - 14.30 1 hour 45 min Restricted RC8 Brakes Student Chef Team Challenge

14.45 - 16.15 1 hour 30 min Restricted RC9 ScotHot Classic

Other Competitions Times Duration Level Code Competition Name

Mon 4 & Tue 5 March

Early evening Restricted RC5 Future Talent Restaurant Competition Restaurant of Nations

Mon 4 March15.00 - 15.30

30 min Open OC6 Napkin Folding Competition

Tue 5 March 15.00 - 15.30

30 min Open RC8 Restaurant Flambé

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Classes in the Cold Display Area

Monday 4 March 2013Area Name

RC 1 Table d’Honneur

OC8 Works in Fat

OC9 Works in Marzipan

OC10 Decorated Celebration Cake A

OC11 Decorated Celebration Cake B

OC 12 Floral Sugar craft A

OC 13 Floral Sugar craft B

OC 14 Works in Sugar

Area Name

OC 15 Works in Pastillage

OC 16 Works in Chocolate

OC 17 Chocolate Showpiece

OC 18 Petits Fours

OC 19 Bread Display

OC 20 Decorated Centre Piece

JC 17 Works in Fat

JC 8 Works in Marzipan

Tuesday 5th March 2013Area Name


OC 21 Show platter

OC 22 Show platter – Desserts

JC 9 Menu of the Day

OC 23 Restaurant Plates – Appetisers

Area Name

OC 24 Restaurant Plates – Fish Course

OC 25 Restaurant Plates – Main Course

OC 26 Restaurant Plates – Desserts

OC 27 Canapés

OC 28 Novelty Cake

Wednesday 6 March 2013Area Name


JC 10 Novelty Cake

OC 29 Restaurant Platter – 2 persons

OC 30 Menu Gastronomique

OC 31 Afternoon Tea Selection

Area Name

JC 11 Restaurant Plates – Appetisers

JC 12 Restaurant Plates – Fish Course

JC 13 Restaurant Plates – Main Course

JC 14 Restaurant Plates – Desserts

JC 15 Patisserie Cake

Food Safety Challenge

All competitors will be eligible for a special award

to be given for food safety practices.

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Restricted Classes

RC1 – Table d’HonneurPrevious winners of Gold medals at any culinary exhibition are invited to exhibit a piece of their own work on the Table d’Honneur.

At the discretion of the Chairman of Judges, the best Gold Exhibits from this years’ Salon Culinaire will be selected and promoted to the Table d’Honneur.

Any previously exhibited showpiece from other Competitions and which has won a gold award may be entered in this class. The overall winner will receive The Table d’Honneur Trophy.

RC2 – Scottish Restaurant Team ChallengeA team of 3 chefs and 1 server will plan, prepare and serve a 3 course meal for 4 people in 90 minutes. The ingredients will be a mystery basket which will be kept secret until 1/2 hour before the competition is due to start.

The only advanced mise-en-place allowed will be basic stocks, not finished sauces

The protein for the starter and the main course will be emailed to the competing finalists at 6pm the evening prior to the competition, also 2 must use ingredients for the dessert

The menu must be presented to the judges 30 minutes into the competition, once submitted it cannot be changed. The server will set a table for 4 covers using their own style and table ware and may be enhanced with fresh flowers or table display, table sizes to be confirmed.

The menu should reflect the style of your restaurant with seasonality playing an important part in the judging criteria. All equipment must be provided by the teams.

Bread and butter along with petits fours may be served but will not be judged. Food and wine service will be judged by judges chosen from the FCS judges register. Two “customers” will be randomly chosen from the audience to be your guests

We will be awarding 1st 2nd and 3rd in this competition and the results will be announced at the awards dinner.

Deadline 18th January 2013 Entry Fee £40.00

RC3 – Tuco Challenge In Partnership with 3663

45 minutes will be allowed to prepare and

present 3 portions of the same main course suitable for a commercial event for 50-80 guests suitable for an Academic Conference.

This class is restricted to chefs employed in University or Further Education in house catering only. The main ingredient is whole un-fileted Gilthead Bream and the dish must consist of a minimum of 70% of that item. The total food cost of the dish must represent 35% of a selling price of £15.50 inc VAT.

Entries with menu title, description, method and recipe and photograph of dish should be sent for scrutiny by the Culinary Judging Panel and the 8 best entries will be invited to the final cook off at ScotHot. Full competition details are available at www.scottishchefs.com

Deadline for entries 8th February 2013 Entry Fee £20.00

RC4 – Toque D’or 2013 HeatA team of two students with the assistance of a Commis chef, who ideally will be a 1st year student,

are required to prepare, cook and serve a two course lunch, plus an inspiring coffee drink for 6 guests.

You will serve 2 covers for judging and 4 covers for invited diners, in 2 hours. The main course will be of your choice but must include a Nestlé CHEF® product. For the sweet, you should use one of the new Nestlé Docello Dessert mixes as its core ingredient. Your inspiring coffee will be prepared using the new Alegria A 510 machine and you can add additional ingredients to create your own twist. Once your place in the competition is confirmed, a machine will be supplied to your college, on loan free of charge. If the team reaches a 70% pass mark you get to keep the machine!! Allowed mise-en-place will be: peeled vegetables, not cut; uncooked pastry; weighed ingredients; stocks from the Nestlé CHEF® range must be used in your main course and Nestlé Docello Dessert mixes in the sweet. Your food costs for all ingredients per person should not exceed £5.00 and the cost of ingredients will be paid for by Nestlé Toque d’Or®. Competitors are to

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provide all ingredients and small equipment. Prizes will include a new Toque d’Or 25th Birthday uniform for all competing students, a generous award of equipment for the college, certificate and a place in the new style Toque d’Or Grand Finals for the top 8 teams. This is an opportunity to compete in one of the UK’s most imaginative competitions.

RC5 – Future Talent - College Competition 4th & 5th March - early evening service Restaurant of Nations ScotHot

This competition is open to all Scottish colleges who deliver hospitality and catering courses. All competitors MUST be engaged in full time further education within their college.

The competition teams will consist of 5 chefs, one of which will assist with KP duties and also 1 chef lecturer who can give guidance only and give no hands on assistance. The front of house team will consist of 4 students with verbal assistance only from a front of house lecturer. The wine service has also to be provided by the college.

The menu will be based around a seasonal 3 course pre theatre meal for 40 covers ( PLUS 5 FOR JUDGING). There is no price limit on the food costs and the 4 teams chosen to compete at ScotHot will be given a stipend of £450 towards food and other costs. In the first phase of paper judging the judges will be looking for imaginative, creative menus showing a wide range of skills in all 3 courses. Entry’s MUST be provided with photos of all three courses.

The FCS will provide the assistance of a chef mentor if required, with guidance on menu and content. The winning college will be asked to nominate 2 students and a lecturer who will then represent Scotland at the Nations Cup in October 2013 at Grand Rapids College Michigan. All travel and accommodation expenses will be paid by the Federation of Chefs Scotland.

For more information and a full application pack please contact Marie-Clare James on 0131 553 0048 or email [email protected].

Deadline: 18th January 2013 Entry Fee £40.00

RC6 – Scottish Contract Catering Chef of the Year The competition is open to chefs working in a contract catering unit for a company, local authority or educational unit in Scotland. Competitors will be asked to prepare a three course dinner for 2 covers in two hours. The menus are to reflect seasonal Scottish produce for March reflecting the guidelines for Seasonality. All applications must be accompanied by menus, recipes, methods and photographs as the competition will be subject to a process of paper judging before the final 8 competitors are invited to take part in the final at ScotHot 2013.


RC8 – Brakes Student Team Chef ChallengeNow in its 20th year, the Brakes Student Chef Team

Challenge is targeted at teams of 3 full time student chefs studying hospitality or catering college courses. Teams will be asked to prepare, cook and serve a 3-course, 4-cover menu in 1 hour 45 minutes. For the 2012/13 Challenge the focus will be on ‘Going Global with World Cuisine’ and menus will need to be produced using up to £10 of ingredients per cover.

For further competition information please visit www.brakesstudentchef.co.uk.

RC9 – The Scothot ClassicNEW for 2013 a competition that celebrates 40 years of ScotHot which is open to chefs aged 40 and over.

The competition focuses on 3 classic dishes which the chefs will have to make in 1 hour and 30 minutes using the recipes from “Escoffier The Complete Guide to the Art of Modern Cookery” (The first translation into English by HL Crackwell and R J Kaufmann of Le Guide Culinaire in its entirety).

Contestants should produce 4 portions of each of the following dishes:

Filet de Sole Veronique (pg 233 Recipe 2023) Tournedos Saint – Germain (pg 287 recipe 2383)Pudding Soufflé au Citron (pg 531 recipe 4458, Base 4456)

Restricted Classes (cont.)

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As this will be a celebratory competition the results will be announced at the ScotHot Awards dinner on the evening of Wednesday 6th March at the Grand Central Hotel Glasgow.


RC7 – Federation of Chefs Scotland Scottish Chef of the Year 2013-2012

This prestigious competition is open to all chefs engaged in the catering trade.

Applicants are required to submit a well-balanced, 4-course menu for a party

of 4 covers, using sustainable, seasonal Scottish produce, giving well presented, detailed recipes and methods. There are no restrictions on cost. Time allocated for the competition three and a half hours including 30 minutes setting up.

Menus must be supplied with recipes, method and photographs of each course as in the first event all entries will be subject to a paper judging process.

For the Final of the Scottish Chef of the Year a Mystery Basket of ingredients will be supplied for the intermediate course.

Competitors will NOT know the contents of the basket until 30 minutes prior to the final starting. There will be 3 fish species which will include 1 shellfish or crustacean, two of which must be used. The garnishing components will also be provided of which nothing can be added. Please note these changes.

Entries will be scrutinised by judges chosen from the Scottish Culinary Championships Judging Panel, to determine qualifying candidates. These candidates will then be asked to compete in the heats to be held provisionally on Tuesday 5th and Wednesday 6th February 2013 at Motherwell College.

On completion of the heats, only the eight highest scoring competitors will be invited to go forward to the Grand Final to be held on 6 March 2013 at the Scottish Culinary Championships at Scot Hot 2013 at the SECC, Glasgow.

Presentations will also be awarded to the competitors for Best starter, Best Intermediate course, Best main course and Best dessert.

The presentations will then be made for:

Overall winner – with a £1,000 cash prize and Scottish Chef of the Year Trophy. The winner will also be given assistance in finding a stage and £1000 of expenses for the stage which the Federation will cover to include travel and accommodation for the stage

1ST Runner up £500

All remaining finalists will receive £100 and a diploma.

Gold, silver and bronze medals are awarded for the standard of work achieved (see rule 15).

Entry forms and rule guidelines can be down loaded from the www.scottishchefs.com

Deadline for entries: Friday 18th January 2013 Entry Fee: £25

Restricted Classes (cont.)




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OC1 – Innovative Pasta Dish40 minutes will be allowed to prepare, cook and present two portions of a fresh pasta dish. No prepared sauces are allowed and pasta dough can be prepared in advance but not shaped. Competitors to provide all ingredients. Recipes to be displayed. Mise-en-place to be kept to a minimum.

All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Competition Theatre at ScotHot.

Deadline for entries: 8th February 2013 Entry Fee £15.00

OC2 – Gressingham Duck Competition, Sponsored by Braehead Foods

A duck crown will be provided by the sponsor, 40 minutes will be allowed to prepare, cook and present two plated portions. Competitors to provide all

other ingredients. All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Competition Theatre at ScotHot.

Entries will be scrutinised by a panel of judges from the Scottish Culinary Committee, to determine the 8 finalists.


OC3 – Meat Dish 45 minutes will be allowed to prepare, cook and present two portions of a modern main course dish using any meat suitable for restaurant service. Advanced preparation should be kept to a minimum.



OC4 – Shellfish Dish 40 minutes will be allowed for candidates to prepare 6 scallops sourced sustainably. No pre preparation of Scallops is allowed, scallops to be in shell. Candidates

will be judged on the preparation and cooking skills. Scallops to be served with a garnish of their choice.



OC5 – Sustainable Fish Dish 45 minutes will be allowed to prepare, cook and present an original fish dish using sustainable species, for four covers. Shellfish may only be used as a garnish and not as a main item and should therefore not predominate. Advanced preparation should be kept to a minimum.

All entries must be supplied with menus, recipes, method and photographs, along with a reason why you have chosen your specified species, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Competition Theatre at ScotHot.


OC6 – Napkin Folding Competition30 minutes will be allowed to create and present 6 different napkin folds.

Make 2 for private dining, 2 for a busy restaurant, 2 for banqueting service. Each fold must be clearly labelled. All napkins and accessories to be supplied by the competitor.


OC7 – Restaurant Flambé DishesThis competition is open to skilled food service staff employed in the restaurant trade. Using a flambé lamp 30 minutes will be allowed to present a restaurant service of 2 portions of a speciality meat dish and 2 portions of a sweet dish, of the competitor’s own choice. Prior preparation and mise-en-place is permitted; equipment and ingredients must be provided by the competitor. NO electricity is available for this competition.


Open Classes in the Live Competition Theatre (no age limit)

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OC8 – Works in Fats To display a model of competitor’s own choice. Invisible internal structural supports are permitted, but no external supports are allowed. The use of colouring is permitted. No size restriction on the exhibit.

OC9 – Works in MarzipanTo display a model of competitors own choice. External supports are not permitted. Quality of the marzipan surface is important, colours may be carefully blended. Paintwork is only permitted to highlights and must not be predominant. No varnish is permitted.

OC10 – Decorated Celebration Cake (A)(Sugar Paste/Rolled Fondant). A celebration cake, any shape coated with sugar paste or rolled fondant. Dummies permitted. Decorative work may include sugar paste, rolled fondant, Pastillage or moulded flowers and royal icing. Wired stems and artificial stamens, ribbon and tuille may also be used.

OC11 – Decorated Celebration Cake (B)(Royal Icing). A celebration cake, any shape coated with royal icing. Dummies permitted. Decorative work may include transferred run-outs, moulded flowers or transferred piping. Artificial decoration is not permitted.

OC12 – Floral Sugar Craft (A)A sugar floral arrangement or plant. Exhibit to include flowers and foliage and should be presented on a suitable background which may be a vase, container, plaque or board. Artificial stamens, ribbons and wires are permitted.

OC13 – Floral Sugar Craft (B)A wired sugar floral spray display, bouquet or corsage. Flowers should be presented on a suitable background, which may be a stand, plaque or board. Artificial stamens, ribbons and wires are permitted.

OC14 – Works in SugarTo display a work of competitors own choice in poured, pulled, blown or soufflé′d sugar or any combination of these techniques.

OC15 – Works in PastillageA decorative piece of Pastillage work. This piece may be purely artistic or functional in construction. No external supports or taped wire allowed.

OC16 – Works in ChocolateTo exhibit a selection of 6 x 6 varieties of moulded and dipped, hand made chocolate using white, dark and milk chocolate (tasted).

Oc17 – Chocolate ShowpieceTo exhibit a showpiece made from chocolate to exhibitors choice. Any method of suitable technique can be used. Varnish is not permitted.

OC18 – Petits FoursA selection of Petits Fours, 6 varieties x 4 pieces of each (24 in total) to be displayed. A further one piece of each variety, plated for tasting by the judges. Attention should be given to contrast in variety, flavours and textures. All varieties must be edible.

OC19 – Bread DisplayTo display 6 varieties of different breads suitable for a restaurant service, 4 portions of each. Tasted (examples – foccacia, soda bread, brioche, plait, cob, loaf, morning rolls, seed, rolls, bagels, onion bread, milk break, sourdough etc.) Names and recipes to be displayed.

OC20 – Decorative Centre PieceTo display a showpiece of exhibitors choice. The base material can be any edible product. No artificial products allowed.

OC21 – Show PlatterTo present a single show platter of minimum 8 portions, suitably decorated, glazed and garnished selected from the following (not tasted): Meat, Whitefish, Shellfish and Crustacean, Poultry, Salmon or Trout, Game, Vegetarian Dish or a combination of the above.

OC22 – Show Platter – DessertTo present a single show platter of minimum 8 portions, suitably decorated and presented (not tasted).

Open Classes in the Cold Display Area (no age limit)

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OC23 – Restaurant Plates – AppetisersFour different individual plated appetisers to be used as a cold starter. Suitably decorated, glazed and garnished (not tasted). All recipes to be displayed.

OC24 – Restaurant Plates – Fish CourseFour different individual plated fish courses suitably decorated, glazed and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish.

OC25 – Restaurant Plates – Main CourseFour different individual plated main courses using any of the following: Meat, Poultry, Fish, Game, Offal or Vegetarian. Suitably decorated, glazed and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish.

OC26 – Restaurant Plates – DessertsFour different individual plated desserts, one of which is intended hot but displayed cold (not tasted). All recipes to be displayed and correspond exactly to the dish.

OC27 – CanapésA selection of canapés, 6 varieties x 4 pieces of each (24 in total) of canapés displayed cold. One variety should be Vegetarian. (Not tasted.)

OC28 – Novelty CakeTo display a novelty cake of competitor’s own choice. An imaginative creation in shape and design, predominantly a cake in appearance. Artistry only is judged, all decorations must be edible. Dummies permitted.

OC29 – Restaurant PlatterOne Restaurant Platter for two persons of competitor’s own choice.

Prepared hot, but displayed cold, suitably decorated, glazed and garnished (not tasted). Meat, Poultry, Fish, Game, Offal or Vegetarian. A further single portion to be plated, to show the balance, harmony and proportions of the dish. Recipes have to be displayed and correspond exactly to the dish.

OC30 – Menu GastronomiqueA 5 course fine dining menu for one person. The menu should reflect a proper progression of flavours and appropriate style of preparation and must include a sweet. The menu is to be 5 plated courses within 600-700gms for the entire meal, suitably decorated, glazed and garnished. Menu and recipes are required and must reflect a balance in preparation and textures. Menu and recipes must be displayed.

OC31 – Afternoon Tea SelectionA display of 24 assorted individual confectionery goods. Six varieties suitable for afternoon tea service. Care should be taken over the size, and contrast is very important. (Tasted).

Open Classes in the Cold Display Area (cont.)




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Competitors must be 23 years of age or under on 28 February 2013

JC1 – Innovative Pasta DishForty minutes will be allowed to prepare, cook and present 2 portions of a fresh pasta dish. No prepared sauces are allowed and pasta dough can be prepared in advance but not shaped. Competitors to provide all ingredients.



JC2 – Gressingham Duck Dish – Sponsored By Braehead Foods

A duck crown will be provided by the sponsor. Forty minutes will be allowed to prepare, cook and present 2 plated portions. Competitors to

provide all other ingredients.



JC3 – Villeroy and Boch Young Scottish Chef Of The Year 2013

This prestigious junior competition is open to all male and female chefs aged between 18 and 23 engaged in the catering trade.

Applicants are required to submit a well-balanced, 3-course menu for a party of 4 covers, using sustainable, seasonal Scottish produce, giving well presented, detailed recipes and methods. There are no restrictions on cost. Time allocated for the competition is two hours.

All entries,must be supplied with recipes, and method in typed form, accompanied by photographs of each course. In the first instance as all entries will be subject to a paper judging process.

Entries will be scrutinised by judges chosen from the Scottish Culinary Championships Judging Panel, to determine qualifying candidates, the eight successful competitors will then be invited to go forward to the Grand Final to be held on 5th March 2013 at the Scottish Culinary Championships at Scot Hot 2013 at the SECC, Glasgow. All finalists will have to present their menus on Villeroy and Boch plates which will be supplied. Visuals of plates are available please contact [email protected] for information.

The presentations will then be made for: The overall winner who will win a luxury all expenses paid trip to Luxembourg courtesy of Villeroy & Boch

Deadline for entries: Friday 8th February 2013 Entry Fee: £20

JC4 – Shellfish Dish Candidates to prepare 6 scallops sourced sustainably. No pre preparation of Scallops is allowed, scallops to be in shell. Candidates will be judged on the preparation and cooking skills. Scallops to be served with a garnish of their choice.

All entries must be supplied with menus, recipes, method and photographs, as they will be subject to a first stage of paper judging to choose the final 8 competitors who will compete in the Live Competition Theatre at Scot Hot.


JC5 – Seafood Scotland Young Seafood Chef of the Year

The Young Scottish Seafood Chef of the Year is awarded jointly by the Federation of Chefs Scotland and Seafood Scotland.

The competition is open to young chefs aged 23 and under on 28th January 2013, whether in full time employment or in further education in Scotland.

Junior Classes in the Live Competition Theatre

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Chefs must submit recipes in writing for two covers of one starter and one main course using seafood from the list below. The recipes should also reflect seasonal Scottish produce. Menus recipes methods and photographs of the dishes must accompany the submission.

One course must use at least one of the following species: Crab, Mussels, Razor clams.

One course must use at least two of the following species: Hake, Herring, Saithe, Witch

Seafood Scotland will provide fresh, unprepared seafood on the day of the cook-off and will judge competitors on their skill level in the preparation, handling, cooking and presentation of the chosen species.

The first place prize will be a week’s stage at the world Famous Captains Galley in Scrabster with acclaimed seafood Chef Jim Cowie. Prizes will be awarded at the Scottish Culinary Championships lunch on 24 March 2013.

Junior Classes in the Live Competition Theatre (cont.)JC6 – Modern Apprentice Junior Chef Skills ChallengeEach competitor to butcher/cut and present a 1 1/2 - 1 1/4 kilo (2 1/2 - 3lb) chicken for Sauté in the classical manner.

To produce 60 grams (approximately) of each of the following;

A) Carrots cut into Julienne B) Swede into Jardinière C) Carrots into Paysanné D) Swede into Brunoisé E) TWO (2) Chateau & TWO (2) Cocotte Potatoes

All of the above to be prepared in accordance with the practical cookery guidelines. To be prepared in the above order = A to E

Competitors to supply all their ingredients and equipment

NOTE: Judges are looking at the competitor’s knife skills. No mandolin or cutting aids to be used.





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Competitors must be 23 years of age or under on 28 February 2013

JC7 – Works in FatsTo display a model of the competitor’s own choice. Internal structural supports are permitted (no external supports are allowed). Edible colouring of fats is permitted. No height restriction on display.

JC8 – Works in MarzipanTo display a model of competitors choice. Quality of the marzipan surface is important, colours may be carefully blended. Paintwork is only permitted to highlight and must not be predominant. No varnish is permitted.

JC9 – Menu of the DayA plated three course menu for one person (must include a dessert). The menu should reflect a proper progression of flavours and appropriate style of preparation. Recipes must reflect balance, harmony and textures. The menu is to be three plated courses within 600-700gms for the entire meal. A suitable setting jelly may be used to enhance the presentation (not tasted). A display of Menu and Recipes is required. Simple table decoration permitted.

JC10 – Novelty CakeTo display a novelty cake of the competitor’s own choice. An imaginative creation in shape and design but predominately a cake in appearance. Artistry only judged, all decoration must be edible. Maximum size 46cms x 46cms.

JC11 – Restaurant Plates – AppetisersFour different individual plated appetisers to be used as a cold starter. Suitably decorated, glazed and garnished (not tasted). All recipes to be displayed.

JC12 – Restaurant Plates – Fish CourseFour different individual plated fish courses suitably decorated, glazed and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed.

JC13 – Restaurant Plates – Main CourseFour different individual plated Main Courses using any of the following: Meat, Poultry, Fish, Game, Offal or Vegetarian. Suitably decorated, glazed and garnished. Prepared hot and displayed cold (not tasted). All recipes to be displayed.

JC14 – Restaurant Plates – DessertsFour different individual plated desserts one of which is intended hot but displayed cold (not tasted). All recipes to be displayed.

JC15 – Patisserie CakeOne cake (a gateau or torten) presented with one slice cut for presentation (not tasted). Free choice of subject. Recipe must be displayed.

Junior Classes in the Cold Display Area




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18 In Scotland

Working with the best of scotland...

to be the best in scotland...Compass in Scotland couldn’t be happier to support our industry through sponsorship of the World Culinary Grand Prix 2013.

We would like to welcome the teams to Scotland and wish them a great competition.

Tel: 01506 469165 | www.compass-group.co.uk

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