welcome [] · i am delighted to announce the competition schedule for the ascot sodexo salon...

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Apprentice Chef of the YearGrand Prix ChallengeMaster classes and demonstrationsCelebrity chefs and guest judgesSodexo Barista CompetitionSupplier exhibition and tastingsStreet Food village

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Dear colleague,

I am delighted to announce the competition schedule for the Ascot Sodexo Salon Culinaire 2016.

The annual salon programme which encompasses our events in England, Ireland and Scotland has become one of the largest culinary competitions in the UK today, demonstrating a true spirit of engagement across our business.

The effect of the salons can be seen across the UK where more of our chefs and front line staff are entering national competitions and gaining well deserved recognition.

As a culinary showcase, Salon Culinaire is an ideal place to entertain clients, potential clients and colleagues from across all of the Sodexo estate.

The supplier exhibition and Street Food Village will be bigger and better including a welcome return for new and small start-up businesses with exciting innovation and great ideas to take back to our business.

The intersegment Culinary Team Challenge makes a return and we look forward to teams going head to head for another exciting finale.

Celebrities and guest chefs are set to return for an exciting programme of master classes and demonstrations.

There is something for everyone in the varied programme including The Apprentice Chef of the Year, The Sodexo Grand Prix and the grand final of The Barista Challenge.

My sincere thanks go to all involved in working behind the scenes to make the salon such a success and to our generous sponsors as well as our hosts at Ascot Racecourse.

So whether you are considering entering the live theatre or presenting a piece in the static salon, come along, enter and be part of it.

Let’s focus this year on getting more people striving for gold which as always is all about planning.

David Mulcahy Craft & Food Development Director

Dear colleague,

At Sodexo, we’re focused on delivering outcomes that improve the Quality of Life for our clients, their consumers and employees.

Whether it’s through providing healthy and nutritious meals to support the academic achievement of school children; giving office workers on-trend food at great value; or wowing guests at hospitality events with exciting and inspiring dishes to enhance their overall experience; great food service can impact Quality of Life.

That’s why we’re committed to driving food excellence through the effective training of chefs, giving our craft teams insight into what’s new and exciting in the food business, and encouraging competition that drives a culture of continuous improvement.

Our long list of craft awards puts us up there with the best in the industry. They demonstrate that food excellence is still core to our business and actually a differentiator when we’re up against many other IFM organisations.

The Salon Culinaire is about celebrating the culinary excellence we have in the business; uncovering the next great idea or innovation; and engaging our teams across all parts of Sodexo to get involved in something that truly captures our values.

The competition is open to all employees – not just our award-winning chefs – so please participate or come along and show your support.

I hope you have a great day and I wish you the very best of luck!

Best wishes,

Neil Murray Region Chair, Sodexo UK & Ireland

Welcome

Competition Helpline:

To assist you in entering Salon Culinaire and for further information email ‘UK Salon Helpline’ or external [email protected]

Salon FAQ’s Go to SodexoNet / tools & resources / key resources / food platform / craft / salon

Twitter #sodexosalon

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Competition helpline:To assist you in entering Salon Culinaire and for further information email

‘UK Salon Helpline’ or external [email protected]

Sodexo Salon Culinaire

How to EnterWednesday, 12 October 2016

Ascot Racecourse, Ascot, Berkshire SL5 7JX

Please complete all the information on the online entry forms. Due to the high level of entries in some classes there will be a cut off once a class becomes oversubscribed. However, every effort will be made to allocate a suitable alternative.

Register your interest in a LIVE CLASS

Live classes are extremely well subscribed to, and to avoid

disappointment competitors should register their interest early.

Register your interest online at: www.tiny.cc/salonlive

Once you have registered your interest, you will be notified by 23 September if you have been successful in getting a live place. Where live classes are

oversubscribed you may be offered an alternative.

Enter a STATIC CLASS

Enter online at: www.tiny.cc/salonstatic

‘Sold Out’ Classes/Waiting List: If a class is ‘sold out’ please book onto another

available class. However you are able to go onto a waiting list for the class that is sold out - simply click on ‘sold out’ and we will be notified of your interest. We will contact you if you are successful in

gaining a place.

More details and salon FAQ’s can be found on SodexoNet / tools & resources / key resources / food platform / craft / salon

IMPORTANT INFORMATIONClosing date for entries: 23 September 2016. Don’t miss out!

Cancellations: Once you have registered for a class, then this is a commitment from you to compete. If you need to cancel for any reason, it is imperative that you email

[email protected] with your cancellation details.

Note: there is no charge for entering, however, no shows will be charged £75 to cover the cost of space. Confirmation is acceptance of all rules and conditions.

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Class LA: Pasta DishCompetitors will have 30 minutes to prepare, cook and present 2 identical portions of a fresh and innovative pasta dish to the competitors choice using any fresh or dried pasta. No other prepared ingredients are allowed.Guideline: pasta should be the main ingredient in the dish. (Due to time constraints you are advised not to make your pasta during the class, but you may bring it with you).Competitors to provide all ingredients, light equipment and a typed menu (dish title and brief description).

Class LB: Vegetarian Bowl FoodCompetitors will have 40 minutes to prepare, cook and present 2 portions of a vegetarian bowl dish, which is modern, innovative and tasty. A complete vegetarian meal in a bowl.Guideline: competitors are allowed to bring pre-prepared ingredients but should be able to show creativity, skill and flair while competing.Competitors to provide all ingredients, light equipment and a typed menu (dish title and brief description).

Class LC: Innovative Street Food ChallengeCompetitors have 30 minutes to prepare, cook and present 2 identical portions of a Street Food style dish.The emphasis should be on fresh, light, easy to eat dishes served in a takeaway street vendor style. Limited mis en place is permitted, including peeled vegetables, marinated items, basic sauces and pastries.Guideline: we are looking for innovation and originality.Competitors to provide all ingredients, light equipment, disposables and a typed menu (dish title and brief description).

Class LD: Hot DessertCompetitors have 30 minutes to prepare, cook and present 2 portions of a hot dessert, to the competitors choice.Competitors to provide all ingredients, light equipment and a typed menu (dish title and brief description).

Live Hot ClassesLive classes are extremely well subscribed to and to avoid disappointment competitors should book early

Class LE: Sodexo Fish ChallengeThis class is in two parts with marks for each section:a. To prepare and fillet a whole fish within 10 minutes. The

fish is to be presented to the judges showing all the wastage and off cuts.

b. Using the fish from part a) competitors have a further 30 minutes to cook and present a fish dish for 2 identical portions suitable for a main course within a hospitality or fine dining environment.

The fish will be provided as well as a basket of ingredients. No other ingredients are permitted.Note: competitors will be given a list of ingredients 20 minutes prior to the competition.Competitors are expected to bring any light equipment they feel they will require, including serving dishes.

Light equipment:Competitors should bring all own light equipment and any specialist equipment including ice-cream machines and blenders.Equipment should be in good safe working order and have been PAT tested to ensure safe to operate. Any equipment deemed to be unsafe may be removed. Light equipment includes any cooking equipment required to produce your dish as well as knives, chopping boards and serving dishes unless otherwise stated.

Class LF: Sodexo Grand Prix - Dish of the DayCompetitors are required, within 60 minutes, to prepare, cook and present 2 plated portions of a hot main course using duck as the main ingredient, and 2 plated portions of a dessert to the competitors choice, suitable for a 2 course lunch menu. Dishes should be fully garnished.A whole duck will be provided. Competitors are to provide all other ingredients.Competitors are expected to bring any light equipment they feel they will require, including serving dishes.

Mis en Place for class LF:Due to cooking time, additional mis en place will be allowed.Wherever practical competitors are encouraged to show as many skills as possible within the given time constraints.• Peeled, but not prepared, vegetables and fruit• Puff pastry• Basic or finished stocks and reductions• Weighed ingredients• Fresh shellfish removed from shells

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Please read class criteria thoroughly

Hygiene and Safety CompetitionSafegard is proud to sponsor the Hygiene and Safety Competition at Sodexo Salon Culinaire.Safe food is a fundamental expectation for any consumer. It is integral to Sodexo’s Quality of Life mission.Guest judges will monitor each Live Theatre work station during the competitions on the day of salon.Special awards will be available to individuals and teams who demonstrate a high standard in food safety and hygiene practices as well as working safely while competing.Competitors will be awarded points within the following sections: Set up; During preparation; Service, and; Clear down

At the end of the event the judges will choose their overall winner for the following categories:

• Best Apprentice• Best Grand Prix Team• Best overall Hygiene and Safety Award

Apprentice Chef of the YearLive classes are extremely well subscribed to and to avoid disappointment competitors should book early 5

Class LG: Chicken Provençal (Trainee/Apprentice skills)This class is open to any trainee or apprentice chef undergoing a recognised catering qualification.Competitors have 60 minutes to prepare, cook and serve 4 portions of Chicken Provençal on a single china platter to the recipe and method stated (below), from a whole chicken.Guidelines: judges will be looking for a perfectly executed dish to the specified recipe. Emphasis will be on good knife skills, cooking techniques and clean, well presented dishes.Competitors Notes: A whole chicken and red wine will be provided for competitors on the day. Competitors to provide all other ingredients and light equipment.Service crockery: a china platter will be provided together with 2 sauceboats which must be used for service.


Ingredients:

1 tablespoon rapeseed oil1 whole chicken (3 to 3½ pounds),

cut for saute300g finely chopped onion

4 cloves garlic, crushed200ml red wine

6mm tomatoes, peeled, deseeded and cut into 1cm dice

3g freshly chopped rosemary 3g freshly picked thyme

200ml tomato juice20 black olives, halved and pitted

3g anchovy pastesalt and pepper

Chicken Provençal1. Cut the chicken for saute.

2. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.

3. Reduce the heat to moderately low. Add the onion and the garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced by half, 1 to 2 minutes. Add the tomatoes and juice, rosemary, thyme, olives and anchovy paste, and simmer for 5 minutes.

4. Add the chicken thighs, drumsticks and wings and any accumulated juices. Reduce the heat to low and simmer, covered, for 15-20 minutes. Add the breasts and cook until the chicken is just done, approximately 10 minutes more. Check seasoning and adjust the consistency.

5. Once cooked, serve on the dishes provided, with some sauce over the dish, the rest served in sauceboats provided.

Hygiene and Safety

National Barista Competition 2016 - Win a top of the range Barista Machine!The National Barista Competition is open to all Sodexo employees. Competitors will compete in a regional heat, one in the south and one in the north, in June 2016. These places will be limited so are available on a first come first serve basis.Northern Heat: Coopers, Huddersfield on Wednesday 8th June Southern Heat: Solar House, Stevenage on Wednesday 15th June10 finalists will be selected who will go on to compete at the final at Sodexo Salon Culinaire on Wednesday 12 October at Ascot Racecourse.The finalists will take part in a 3 part competition:• Serving drinks to Salon attendees for approximately 30 minutes each• Triangular cupping competition - identifying the odd coffee out in a batch of 3 for 5 blends of coffee• Making and presentation of 3 drinks (this will include setting up grinder and traditional machine): o Espresso o Cappuccino o Signature Drink

The overall winner will receive a Traditional One Group Nuova Simonelli Musica and Grinder Home Espresso machine, worth over £1,500 and the opportunity to complete a recognised barista diploma. There are also some great prizes available for everyone who makes it through to the final, including an advanced barista course run by UCC and goodie bags!

This year we will also be giving away shopping vouchers to the winners of best cappuccino and espresso combined, best customer service and best cupping score!

For further information, please email [email protected]

Classes may be limited at organisers discretion according to space available - book early to avoid disappointment

Live Class - Barista

The Great Omelette Challenge

kindly sponsored by(Open to all - no need to submit an entry, enter on the day)

Enter on the day in the great omelette challenge!

You must produce a plain omelette in the fastest time. There will be a leader board to show the times you have to beat and you may have as many goes as you like, but it must be an omelette in shape and capable of being served to our customers.

Judges decision is final.

All equipment and food will be provided.

Note: The fastest 4 of the day will be invited to take part in a grand final cook off on the live stations to determine an overall winner.

Enter on the Day Classes

The Cup Cake Countdown(Open to all - no need to submit an entry, enter on the day)

Enter on the day in the cup cake countdown!

You will have 15 minutes to decorate 4 cup cakes in your own style using the materials provided. Cake base and a selection of flavoured butter creams and garnishes will be available to choose from.

The challenge is to present innovative and fun cakes.

Prizes will be awarded for the best decorated cup cakes on the day.

All equipment and food will be provided.

come along and have a go! great PRIZES and great FUN!

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Static classes are extremely well subscribed to and to avoid disappointment competitors should book early

Class SA: Cake BakingTo present a cake of competitors choice, no larger than 30cm.Guidelines: A perfectly executed whole baked cake, undecorated, pleasing in appearance, texture and taste. Note: Must NOT include cut or filled cakes, no gateau’s or fresh cream cakes, and no fillings or toppings.Title and description of dish to be provided.This class may be tasted.

Class SB: Cup CakesTo present a selection of 3 varieties to include chocolate, lemon plus 1 other flavour to the competitors choice, 2 of each variety cup cakes (6 in total).Guidelines: Perfectly executed cup cakes that are pleasing in appearance, texture and taste. Not to include fresh cream.Title and description of dish to be provided.This class may be tasted.

Class SC: Cafe Selection - Innovative Tray Bake suitable for takeaway or afternoon snackTray bakes can be eye-catching, creative and innovative. Whether it’s a rocky road or brownie, a bakewell slice or a unique flapjack or energy bar, this is an opportunity to show some great ideas for use in restaurants and cafes. To present a minimum of 4 portions of the finished product presented for service in a coffee shop. You MUST use Flora Buttery in the recipe.Guidelines: fresh, pleasing texture, flavour and taste.Not to include fresh cream.Title and recipe card of dish needs to be provided.This class may be tasted.

Class SD: Filled and/or Covered Sponge, Gateau or CakeTo present a sponge or cake of competitors choice no larger than 30cm. Note: MUST be filled and/or covered with butter cream or chocolate (but not fresh cream).Guidelines: A perfectly executed cake in finish and taste. A cake suitable for afternoon tea in a coffee shop, must say buy me.Title and description of dish to be provided.This class may be tasted.

Class SE: Dessert TartTo produce a dessert tart (pastry base only) for a minimum of 6 portions. 1 slice must be removed for judges to taste. A suitable sauce or garnish may be served separately if desired. The number of portions should be clearly identifiable.Guidelines: Taste, flavour and the eat me factor is very important. Suitable for use in a coffee bar or as a warm or cold dessert.Title and description of dish to be provided.This class may be tasted. Class SF: Gluten Free BakingTo create a sweet or savoury baked dish (cake, gateau, tartlet, bread or muffins) for a minimum of 6 portions. Title and recipe of dish to be provided.Guidelines: to create a dish which would normally use regular gluten flour products with alternative ingredients. For further information visit www.coeliac.org.uk and your Vegetarian Express supplier for gluten free ingredient advice.This class may be tasted.

Class SG: Plated DessertTo produce two (2) different desserts plated and presented to competitors choice.Guidelines: Emphasis should be placed on originality, texture, finish and overall look of the completed dishes.Focus on presentation, should be immediately eye catching and appealing.Title and description of dish to be provided.This class may be tasted.

Class SH: BiscuitsTo present 2 varieties, 6 portions of each (12 items in total) of biscuits to the competitors choice. These should be presented as for a hospitality hot beverage service (this can include any style of biscuit or cookie or a combination of both).Guidelines: should be freshly baked, visually appetising and flavours to compliment hot beverage flavours.Title and description of dish to be provided.This class may be tasted. Class SI: Imaginative Bread DisplayDisplay a variety of breads or rolls. Minimum of 5 types x 4 portions of each rolls or loaf (20 portions minimum), presented in an imaginative way. A variety of types of flavours are encouraged. One must be a flavoured focaccia style product. The taste will account for 60% of the marks. Present within a table space of 50cm x width of a standard trestle table.Guidelines: Freshness and taste is most important.Focus on concepts and presentation – the display should be immediately eye catching and appealing.Title and description of dish to be provided.This class will be tasted.

Class SJ: Plated Main Courses (presented cold, intended hot)To present 2 different plated main courses of meat, game or poultry. Each dish must be complete with vegetables, carbohydrate and garnish. A suitable setting jelly may be used to enhance the presentation.Present within a space of 60cm x 60cm.Guidelines: It is important to get a good balance offlavours and textures. Plated dishes should be suitableto be served as a business lunch. Raw meat and fishshould be no larger than 120g raw weight.Competitors to provide a typed menu.This class will not be tasted.

Static Classes7


Class SK: Plated 3 Course Meal for 2 Guests (presented cold, intended hot)Open to teams of no more than 2 chefs. To produce two (2) identical portions of a 3 course meal:First course: Using fish or shellfish as the main ingredientMain course: Using meat, game or poultryDessert course: To competitors choiceThe meal may follow a theme. No back drops allowed, the meal will be viewed from all sides. A suitable setting jelly may be used to enhance presentation. Present within a table space of 150cm x 90cm.Guidelines: Visual impact, balance of courses and garnishes. Freshness of presentation, glazing clear and without blemishes, portion size must be practical for a 3 course menu.Competitors to provide a typed menu.This class will not be tasted.

Class SL: Plated Main Course, Duck Breast in a Modern Style (presented cold, intended hot)To produce two (2) identical portions of a plated main course using duck breast, served cold intended hot.Each dish must be complete with vegetables, carbohydrate and garnish. A suitable setting jelly may be used to enhance the presentation.Guidelines: Visual impact, balance, garnish and the eat me factor is very important. The look should be modern in style, clean and fresh.Competitors to provide a typed menu.This class will not be tasted. Class SM: Plated Main Course - a Fish dish in a Modern Style (presented cold, intended hot)To produce two (2) identical portions of a plated main course using fish or shellfish, served cold intended hot.Each dish must be complete with vegetables, carbohydrate and garnish. A suitable setting jelly may be used to enhance the presentation.Guidelines: Visual impact, balance, garnish and the eat me factor is very important. The look should be modern in style, clean and fresh.Fish raw weight should be no larger than 120g.Competitors to provide a typed menu.This class will not be tasted.

Class SN: TerrineTo produce two (2) identical portions of a cooked terrine using meat, poultry, game or fish. Plates should be complete with garnish and presented as a starter.Guidelines: Visual impact, balance, garnish and the eat me factor is very important. The look should be modern in style, clean and fresh. The terrine must have been cooked.Competitors to provide a typed menu.This class will not be tasted.

Class SO: Decorated ExhibitTo produce a decorative entry and present in a maximum table space of 50cm x 50cm from the following:a. Marzipanb. Pastillage/petal paste/Mexican pastec. Cooked sugard. Chocolatee. Fatf. Salt DoughNo supports are to be visible.This class will not be tasted.

Class SP: Sugar Floral DisplayTo produce a bouquet display, spray or posy of sugar flowers. Artificial stamens and ribbon may be used and all wires must be covered.This class will not be tasted.

Class SQ: Decorated Novelty CakeA cake of imaginative creation in shape and design.May be covered with royal icing or sugar paste. Formal cakes will not be acceptable. Should be visually appealing and fun, fun, fun!This class will not be tasted.

Class SR: Decorated 2 Tier Celebration CakeA celebration cake of any shape, coated with sugar paste or royal icing. Dummies will be permitted. Decorative work to competitor’s choice. Exhibit to fit within a base of 50cm x 50cm.This class will not be tasted.

Class SS: Innovative Table Setting suitable for a Shakesperian Themed LunchTo lay a table setting for 2 covers within a maximum area of 2’ 5” square. A square table will be provided.Typically this would include cutlery, tableware, menu and suitable centrepiece. The display should follow the given theme.Guidelines: Impact, imagination, the display should be modern and eye catching. No food items permitted.Using an overboard is permissible.

Static ClassesStatic classes are extremely well subscribed to and to avoid disappointment competitors should book early


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Live Classes Duration Timings (Live Timings will be confirmed closer to the date of salon)

LA Pasta Dish 30 minutesMorning Classes

(times will be confirmed via email closer to the date of

salon)

LB Vegetarian Bowl Food 40 minutes

LG Apprentice Chef of the Year - Chicken Provencal 60 minutes

LE Sodexo Fish Challenge 40 minutes

LC Innovative Street Food Challenge 30 minutesAfternoon Classes

(times will be confirmed via email closer to the date of

salon)

LF Sodexo Grand Prix - Dish of the Day 60 minutes

LD Hot Dessert 30 minutes

Nestle Master Chefs Final restricted class

The Cup Cake Countdown 15 minutes 11.00 am - 4.00 pm

The Great Omelette Challenge Fastest time 9.00 am - 4.00 pm

Static Classes Presented between Collect exhibits

SA Cake Baking 7.00 am - 9.00 am 5.00 pm

SB Cup Cakes 7.00 am - 9.00 am 5.00 pm

SC Cafe Selection - Innovative Tray Bake 7.00 am - 9.00 am 5.00 pm

SD Filled and/or Covered Sponge, Gateau or Cake 7.00 am - 9.00 am 5.00 pm

SE Dessert Tart 7.00 am - 9.00 am 5.00 pm

SF Gluten Free Baking 7.00 am - 9.00 am 5.00 pm

SG Plated Dessert 7.00 am - 9.00 am 5.00 pm

SH Biscuits 7.00 am - 9.00 am 5.00 pm

SI Imaginative Bread Display 7.00 am - 9.00 am 5.00 pm

SJ Plated Main Courses 7.00 am - 9.00 am 5.00 pm

SK Plated 3 Course Meal for 2 Guests 7.00 am - 9.00 am 5.00 pm

SL Plated Main Course, Duck Breast 7.00 am - 9.00 am 5.00 pm

SM Plated Main Course - a Fish Dish 7.00 am - 9.00 am 5.00 pm

SN Terrine 7.00 am - 9.00 am 5.00 pm

SO Decorated Exhibit 7.00 am - 9.00 am 5.00 pm

SP Sugar Floral Display 7.00 am - 9.00 am 5.00 pm

SQ Decorated Novelty Cake 7.00 am - 9.00 am 5.00 pm

SR Decorated 2 Tier Celebration Cake 7.00 am - 9.00 am 5.00 pm

SS Innovative Table Setting - Shakesperian 7.00 am - 9.00 am 5.00 pm

Programme9

Special Notes for Competitors1. Competitors must carefully read the rules, conditions and specifications for those classes in which they wish to compete.

Failure to do so may result in disqualification of your entry.2. All entries must be submitted by the closing date and online forms should be filled in correctly.3. Entries should be submitted as soon as possible, but the closing date is 23 September 2016.4. Competitors are required to fulfil their commitment to competing and should take adequate time to plan their entry and support

others where possible.5. A finishing area will be available for display classes. Dishes should be complete on arrival and only need final touches, or

additions. Please ensure that the area is vacated quickly, left in a clean state and all personal belongings removed.6. Where stipulated, all competitors must provide all ingredients and equipment required to complete their piece or dish.

Awarding of PrizesAwards will be made to the standard achieved. Where a standard is not reached, no award will be made.

The JudgesJudges are chosen for their experience, knowledge and sense of fair play and all judges have had history in competition.

Competitors are strongly encouraged to ask for feedback from judges.

Whether a competitor has achieved a high or low award, there is always an opportunity to improve or to go further.

Judging - what are the judges looking for?

Static Classes1. Presentation and innovation

Dishes should be appetising and tastefully pleasing to the eye. Where glazing is used, it should be even and clean. The number of slices or pieces should be appropriate and demonstrate good portion balance.

2. Composition Display should be nutritionally balanced. Colours should harmonise and be pleasant to look at.

3. Culinary preparation Correct cooking methods and descriptions. A good level of skill shown. Food will be judged on flavour and textures in the tasted classes, and will be considered in the non-tasted classes.

4. Practical serving Should be practical to serve and not over elaborate, and show a high level of quality and skill.

Live Salon• Working methods, culinary skills shown, presentation, correct portion size, taste,

flavours, timing and temperature.• All classes will be judged on the same merit to encourage a high level of effort and

ultimately excellence.• The secret will be to keep it simple but show a high level of skills, used appropriately

to bring out the best of the dish or particular ingredient.• Competitors should practice dishes prior to the competition.• It is advisable to travel with a colleague/fellow competitor who can help support and

assist in loading and unloading.• Mistakes are often made when competing. Judges are there to assist as necessary.

Often it is how one recovers from a problem that is the most important factor.

Competition helpline:To assist you in entering Salon Culinaire and for further information email

‘UK Salon Helpline’ or external [email protected]

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Gold awardSilver awardBronze awardCertificate of merit

90% or more75% or more65% or more55% or more

Best in Class awards:Live SalonStatic SalonTrainee/Apprentice

An overall Best in Show will be awarded at each salon. The winners will be invited to receive an award at the Sodexo Star Awards on 24 November 2016 in London.

EntriesThe competition is open to all Sodexo employees.Please note that restrictions apply on some classes.

Restricted ClassesTrainee/Apprentice - currently undergoing a College or Sodexo training programme up to and including a NVQ3 or equivalent.

Closing DateThe closing date is 23 September 2016. However, entries are invited as soon as possible. Late entries in the live classes may result in disappointment.

Live ClassesAll entries for live classes must include a brief description of the dish. A description of the dish should be displayed on the workstation during the competition.Competitors should register one hour before the competition commences. Competitors should showconsideration for other competitors and vacate stationsquickly once cleared down. Competitors to provide allingredients and equipment required.

Static ClassesCompetitors must register on arrival.Competitors should show consideration to others whilesetting up and vacate the area quickly once dishes arepresented for judging.Competitors must not remove entries before 5.00 pm.Labels will be attached to the top and underneath of each entry (labels will be provided on the day).The competitor or representative of competitors areresponsible for ensuring entries are registered andpresented appropriately.Exhibitors names or establishment should not appear on recipe cards or elsewhere on the exhibit.

Professional HonestyCompetitors should assure the judges that their work isunaided and is completed within the spirit of fair competition.

JudgingJudges will be available for feedback and guidancethroughout the event.Judges are chosen for their professionalism and experience.The judges decision is final and no debate will be entered into.In the spirit of competition, judges will be fair, honest and have the competitors best interests at heart.Judges have the right to move any entry they feel has been entered into the wrong category/class.

ResultsResults will be announced from 4.30 pm.

Arrival TimesStatic Classes: Competitors should arrive from 7.00 amand exhibits are required to be presented for judging by9.00 am.Live Classes: Competitors should arrive at least an hour before commencement of their competition.

Dress CodeCompetitors should be appropriately dressed in business dress or chef whites. Please wear appropriate chefs hat, neck tie and apron. If competing in a live class, you may need a change of clothing for the awards presentation.Please ensure you are wearing appropriate clean uniform as necessary for awards presentation.

Damage in TransitEntries damaged in transit will be accepted. Competitors should make this known on arrival.

Food HygieneCompetitors should follow all health, safety and hygieneguidelines when transporting, storing and preparing food.

Follow the RulesPoints may be deducted where criteria is not followed,where static entries are oversize or where recipe cards or descriptions are not available. Read and re-read thecriteria and rules to avoid disappointment.

RulesAll entrants must familiarise themselves with the following rules and conditions. Failure to do so can mean

disqualification, therefore it is essential to read the detail of the rules and the classes to avoid disappointment.

Please read class criteria thoroughlyLive and static classes are extremely well subscribed to and to avoid disappointment competitors should book early

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ASCOT RACECOURSE, ASCOT, BERKSHIRE SL5 7JX

Ascot Racecourse is ideally situated in beautiful wooded countryside adjoining Windsor Great Park and about 50 minutes drive or train journey from London. Located close to the M3, M4, M40 and M25 motorways and to London Heathrow for international visitors, Ascot offers easy access for all, wherever their departure point.

BY ROAD

From London and the North M4 Junction 6 onto the A332 Windsor bypass and follow the signs to Ascot.

From the West M4 Junction 10 to the A329(M) signed to Bracknell and follow the signs to Ascot.

From the South and East M3 Junction 3 onto the A332 signed to Bracknell and follow the signs to Ascot.

From the MidlandsM40 southbound, Junction 4. Take the A404 towards the M4 (Junction 8/9). On the M4 head towards Heathrow / London. Leave M4 at Junction 6 and follow A332 Windsor by-pass to Ascot.

BY RAIL South West Trains run a frequent service to Ascot from both Reading and London Waterloo. The average journey time is 27 minutes from Reading and 52 minutes from Waterloo. Regular services also run from Guildford. The railway station is a seven minute walk from the racecourse.For more details please call National Rail Enquiries on 08457 484950.

PARKING MAPPlease park in Car Park 3. Parking is free of charge.

Travelling to AscotAll entrants must familiarise themselves with the following rules and conditions. Failure to do so can mean disqualification, therefore it is essential to read the detail of the rules and the classes to avoid disappointment.

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welcome [] · i am delighted to announce the competition schedule for the ascot sodexo salon...

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