welsh international culinary championships

8/8/2019 Welsh International Culinary Championships

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22nd to 24th February 2011Coleg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay LL28 4HZ


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www.truetaste.tv | www.gwirflas.tvAWARD WINNING FOOD AND DRINK FROM WALES BWYD A DIOD O SAFON O GYMRU

HWYL.

SPIRIT, ENJOYMENTAND SO MUCH MORE.AWARD WINNING FOOD AND DRINK FROM THE PEOPLE OF WALES

BWYD A DIOD O SAFON GAN BOBL CYMRU


3/24www.welshculinaryassociation.com 3

CroesoCroeso i raglen ar gyfer Pencampwriaethau Coginiol Cymru 2011 a drefnwyd gan Gymdeithas Coginiol Cymru, aelod swyddogol o The World Association

of Chefs Societies (www.worldchefs.org)

Darllenwch y Rheolau ar Wybodaeth yn ofalus os gwelwch yn dda gan y gall y rhaglen edrych yn gyfarwydd ond mae yna rai newidiadau pwysig.

Byd yn fuddiol i chi hefyd edrych ar ein gwefan www.welshculinaryassociation.com gan ei fod yn cynnwys ryseitiau syn gorfod cael eu dilyn mewn

dosbarthiadau penodol.

Mae gan Frwydr y Ddraig thema Geltaidd eleni: mae Iwerddon ar Alban yn dod i Gymru, yn dilyn timaur llynedd o Groatia a Seland Newydd. Edrychwn

ymlaen i weld pwy fydd yn dilyn Yr Almaen, Cymru, Sweden a Seland Newydd fel cyn enillwyr. Ar ochr weinir gystadleuaeth, fe groesawn GolegCymunedol Lerpwl syn ymuno Cholegau Loughborough, North Warwick & Hinckley a Choleg Llandrillo Cymru.

Edrychaf ymlaen ich croesawun bersonol i Goleg Llandrillo Cymru pa unai os ydych chin gystadleuydd neun ymweld - mae croeso i bawb!

Peter Jackson, Llywydd

Cymdeithas Goginiol Cymru, www.welshculinaryassociation.com, www.wacs2000.org

WelcomeWelcome to the brochure for the 2011 Welsh International Culinary Championships organised by The Welsh Culinary Association, Wales official member

of The World Association of Chefs Societies (www.worldchefs.org)

Please read the Rules and Information carefully as the brochure might look similar but there are some important changes. You will also find it useful to

look on our website www.welshculinaryassociation.com as it contains recipes that have to be followed for certain classes.

This years Battle for the Dragon has an International theme to it: Finland and Switzerland are coming to Wales, following last years teams of Ireland and

Scotland. We look forward to seeing who succeeds Scotland, Germany, Wales, Sweden and New Zealand as past winners. On the waiting side of the

competition, we welcome Liverpool Community College as it joins Loughborough, North Warwick & Hinckley and Coleg Llandrillo Cymru.

I look forward to personally welcoming you to Coleg Llandrillo Cymru whether you are a competitor or just visiting everyone is welcome!

Peter Jackson, President

Welsh Culinary Association, www.welshculinaryassociation.com, www.wacs2000.org

The Welsh Culinary AssociationThe Welsh International Culinary Championships CommitteePeter Jackson Graham Tinsley MBE Mark Jones Brian Henry Mike Evans

Sally Owens Jane Cater Arwel Jones Kevin Williams

Culinary Championships Guidelines and InformationTO AVOID DISQUALIFICATION PLEASE READ THESE CAREFULLY

Entry FormAdditional Schedules and Entry forms are available from www.welshculinaryassociation.com or Sally Owens, 4 Bryn Hafod, Colwyn Bay, Conwy LL28 5YJ

Tel: 07748 156596. The forms should be returned to this address by: 12th February 2011

Entry Fees Non WCA Member WCA Member

Junior / Learner Class 10.00 7.50 per entry / per classOpen Class 12.50 10.00 per entry / per class

Open Team 40.00 35.00 per entry / per class

Junior Team of 2 25.00 20.00 per entry / per class

Junior Team of over 2 35.00 30.00 per entry / per class

Junior CompetitionsMust be 23 or under on 1st February 2011.

Learner CompetitionsThese classes are open to all entrants who are currently following a full or part-time training programme. THERE IS NO AGE RESTRICTION.

Open ClassesOpen to any competitor - There is no age restriction.

N.B. For Team Competitions - a deposit of 50 is required on a separate cheque to the Entry Fee cheque. The sum is refunded on completion of thecompetition.

EACH ENTRY MUST BE ACCOMPANIED BY THE CORRECT FEE. ALL CHEQUES SHOULD BE MADE PAYABLE TO: The Welsh Culinary Association


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Information

Professional Honesty

It is the responsibility of competitors to assure the Judges that their work is unaided and is completed within the spirit of fair competition.

Deliveries of Exhibitions

All exhibits must be presented at the time stated, on the day specified.

Competitors must arrange for their entries to be placed for judging in the position allocated.

Live Competitions

Competitors for live classes must register at the registration desk at least ONE HOUR prior to the start time of their first class with the exception of the first

class of the day when 1/2 hour is accepted. All equipment and ingredients must be in the place allocated as quickly as possible and cleared when instructed.

Competitors Reference (Static Display)

Labels will be issued to be attached to the top and visual side of each entry.

Security of Dishes

Whilst all reasonable care will be taken for the security of dishes and equipment, the Culinary Championship Committee WILL NOT BE RESPONSIBLE FOR

ANY LOSS OR DAMAGE TO ANY exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display. It is the

competitors responsibility to cover this personal risk.

Removal of Dishes

All Static Classes MUST REMAIN ON DISPLAY UNTIL 14.00 HRS ON Thursday 24th February 2011.

JudgingAll perishable exhibits will be judged on the day of entry. Canvassing of Judges will disqualify a competitor.

Results

Results will be announced at the discretion of the Chairman of Judges. Competitors are then encouraged to seek the advice and guidance of the Chairman

of the Judges. Any dish deemed Not to Schedule will be marked No award made.

Award of Prizes

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

GOLD AWARD 90% or more

SILVER AWARD 75% or more

BRONZE AWARD 65% or more

CERTIFICATE OF MERIT 55% or more

For example: If the best entry in one Class is awarded 76% (or a Silver award), then no Gold award will be presented for that Class. However, it willqualify as the Winner of the Class.

Award Ceremony

Live Class Competitors who will be attending to collect their awards, should ensure that they are dressed in CLEAN CHEFS WHITES. This is important for

presentation and photographic purposes and for the sake of Sponsors.

Best in Class

Best in Class commemorative Villeroy & Boch plates will be awarded for gold or silver medal winners only.

Winners will be awarded at The Presentation Dinner on 7th April 2011 at Coleg Llandrillo Cymru. Tickets (30 each) are available from Jane Cater,

Coleg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay, Conwy LL28 4HZ Tel: 01492 542305.

Best College Award

Best overall college will be awarded on a point system where only the two best awards per establishment per class are taken into account. To qualify for

The Best College Award, a minimum of 2 static classes must be entered.

Judging GuidelinesCold Not Tasted

Presentation / Innovation 35 Points

Appetising, appealing, modern, correct portion size, clean and neat presentation.

Composition 25 Points

Nutritionally well balanced, textures, colours and flavours that will complement each other.

Professional Preparation 25 Points

Correct cooking methods, food at correct temperatures. Up to date display of hygiene. Classic name to correspond to original recipes, mastery of basic

skills, application of knowledge and practices.

Service 15 Points

Practical, not over elaborate, no impractical or irrelevant garnish, stylish and clean.

4 www.welshculinaryassociation.com


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Hot & Cold Tasted Classes


Appetising, tasteful, appealing, modern, correct portion size.

Flavour / Taste 30 Points

Good discernable flavours, correct seasoning, good combination of tastes and flavours that complement each other.


Nutritionally well balanced, complementary textures and colours that enhance each other.

Professional Preparation 20 PointsClassic name to correspond to original recipes, mastery of basic skills, application of correct cooking methods, food at correct temperatures. Up to date

display of hygiene knowledge and practices.

Service 15 Points

Practical, not over elaborate, no impractical or irrelevant garnish, stylish and clean.

Static Classes


Appetising, elegant, eye catching, correct glazing no beads ripples or bubbles, portion / garnish balanced, portion correct size for platters being used,

correct portion sizes, equally sliced or cut foods.


Nutritionally well balanced, compliment of textures, colours that enhance each other, respect modern taste, will the tastes and flavours work together.

Professional Preparation 25 Points

Classic name to correspond to original recipes, mastery of basic skills, application of correct cooking methods, correct degree of cooking for produce,

meat, vegetables etc.

Serving 20 Points

Correct choice of plates, clean, careful, not fussy, simple and practical garnishes correctly turned, shaped or cut. Restaurant plated not over elaborately

garnished.

Cakes and Floral Classes

Creativity 25 PointsInnovation, originality

Workmanship 25 Points

Skills and craftsmanship displayed

Degree of Difficulty 25 Points

Content of work and standard of work shown.

Presentation 25 Points

Colour, suitability, overall visual impact

Suppliers ListWhy not make your life easier and order your ingredients to be delivered to the competition for you?

Below is a list of our sponsors who are willing and able to help you strive for success, and of course prevent you from having to carry everything to the venue.

Fruit and Vegetables;M Hughes & Sons, Unit 4, Cae Bach, Off Builder Street,

Llandudno,LL30 1DR

Tel: 01492 877963 Fax: 01492 876134

Meat and PoultryWelsh Meat Online

Unit 14, Severn Farm Enterprise Park, Welshpool, Powys SY21 7DFTel: 01938 556890 Email: [email protected]

www.welshmeatonline.co.uk

Dry Goods, Chilled & FrozenH.N. Nuttall Ltd.

Newton ,Moor Industrial Estate, Newton, Hyde, Cheshire, SK14 4LF

Tel: 0161 368 0331 Fax: 0161 367 8897 www.hnnuttall.co.uk

FishLlandudno Smokery.

Builder Street, LlandudnoTel: 01492 870430

Email: [email protected]

www.welshculinaryassociation.com 5


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David Murray John Building, Swindon, Wiltshire SN1 1NH.

Tel: 01793 548888 email: [email protected] Web: www.ecolab.co.uk

The no rinse floor cleaner that helps preventslips and tripsWASH N WALK is a revolutionary no rinse floor cleaner formulated to permanently remove

grease and fat from slippery floors. Based on patent-pending technology, WASH N WALK

degrades deep down grease deposits, even on the grout between the floor tiles (as shown

above), making floors clean and safe.

The advanced formula combines biological ingredients with

traditional cleaning agents to eat away the grease build-up

commonly found in restaurants and foodservice operations.

Clean Attacks the

of slippery floors

Safe Is proven to increase the friction of slippery kitchen

quarry tile

Efficient Saves cleaning time - no rinsing is required

Choosing WASH N WALK means the chances of accidents caused

by slipping on floors are reduced. And with no classification, its also

perfectly safe to use.

Clean. Safe. Efficient.

RINSE FREE MEANS RISK FREE


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Tuesday 22nd February 2011All dish references will be posted on WCA website

Grand Final Junior Chef of Wales 08.00 - 11.00

Class 1a Junior or Learner Chicken Cut for Saut10.30 10.45 10.55 11.10

This is a TWO (2) part class for a team of 2

Part ONE (1) is preparation

Part TWO (2) Hot Kitchen, Class 1b

Part ONE (1) Fifteen (15) minutes will be allowed for team member 1 to butcher/cut and present a 1 -1 kilo (2 - 3lb) chicken for

saut in the classical manner. This end product is then used for class 1b for the 2nd team member to use.

Competitors to supply all ingredients and equipment

Dish reference - www.welshculinaryassociation.com

Class 1b Junior or Learner Fricassee of Chicken LAncienne11.30 12.10 12.20 13.00

This is part 2 of the 2 team member event from Class 1a and team member 2 to cook & present the chicken cut for saut

FORTY MINUTES (40) minutes will be allowed to prepare cook and present FOUR (4) portions. Advanced preparation to include chicken

portions from Chicken Cut for Saut Class 1a, peeled and washed vegetables and chicken velout only.Competitors to supply all ingredients and equipment


Class 2 Open Welsh Culinary Association (North Region) Fish Dish13.15 13.45 13.55 14.25

THIRTY (30) minutes will be allowed to prepare, cook and present TWO (2) portions of any fish to the competitors choice.


50.00 cash first prize and 1 years membership of WCA(North) Sponsored by The WCA North Region

Class 3 Open Vegetarian Dish14.35 15.00

TWENTY FIVE (25) minutes will be allowed to prepare, cook and present TWO (2) portions of a vegetarian dish. Advanced preparation

limited to vegetable preparation and basic stocks.


Class 4 Junior or Learner People 1st Cymru Inter-College Team Challenge15.15 16.45

Teams to consist of 1 Team Manager (Lecturer) 2 senior students and 1 junior student (1st Year)

NINETY (90) minutes will be allowed to prepare, cook and present a FOUR (4) course meal for TWO (2) couverts. ALL ingredients and

small equipment to be supplied by the competitors.

A fully costed and typed menu including a brief dish description with a maximum total food cost of 20.00 MUST be presented to

Chairman of Judges ONE (1) hour before the commencement of the competition.

N.B. It is strongly recommended that the planning of this class is completed at your home college.The Team Manager is not allowed in the kitchen, although guidance & direction is encouraged.

Plate cleaning, decoration, and garnishing can be completed by the team manager.

Sponsored by People 1st Cymru , www.uksp.co.uk

Class 5 Junior or Learner Knife Skills Vegetables09.30 09.45 10.00 10.15

FIFTEEN (15) minutes will be allowed to produce 60 grams (approximately) of each of the following;

A) Carrots cut into Julienne B) Swede into Jardinire C) Carrots into Paysann

D) Swede into Brunois E) TWO (2) Chateau & TWO (2) Cocotte Potatoes

To be prepared in the above order = A to E

Competitors to supply all their ingredients and equipment

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


Class 6 Open Bistro Sandwich12.00 12.30

Thirty (30) minutes will be allowed to prepare and present two (2) cold sandwiches suitable for service in a bistro or gastro pub.

Competitors may use there own variety of breads.


50.00 cash first prize and 1 years membership of WCA(North) Sponsored by The WCA North Region

Class 7 Open Live Gateau .13.45 14.15

THIRTY (30) Minutes will be allowed to assemble and decorate a 25cm (10) Gateau. No pre-prepared or artificial decorations to be used.

Advance preparation limited to gateau base and any unflavoured creams. To be presented whole and will be cut and tasted by judges.


www.welshculinaryassociation.com 7

Unilever Sponsorof Live Theatre


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Wednesday 23rd February 2011

Class 8 Open Wales theTrue Taste Modern Main Course08.15 08.45

THIRTY (30) minutes will be allowed to prepare, cook and present TWO (2) different servings; ONE (1) must be suitable for vegetarians.

All ingredients should be fresh and demonstrate the use of as many as possible of the True Taste products. These products can be viewed

& purchased from the True Taste of Wales (Gwir Flas) winners portfolio. www.walesthetruetaste.com Competitors will be marked on the

good & varied use of the True Taste winners products.Competitors to supply all ingredients and equipment

The Judges will be looking for a Gastro Pub/Bistro, Plated All Day Menu Style Dish

Class 9 Open Hot First Courses09.00 09.25

TWENTY FIVE (25) minutes will be allowed to produce TWO (2) different hot plated first courses; ONE (1) must be suitable for vegetarians.

All ingredients and small equipment are to be supplied by the competitors.

Class 10 Open Venison Main Course09.40 10.20

FORTY (40) minutes will be allowed to prepare cook and present FOUR (4) Portions of a modern interpretation of a Classical Venison Dish.


Class 11 Junior or Learner Welshmeatonline Welsh Lamb Main

10.30 11.00 11.10 11.40THIRTY (30) minutes will be allowed to prepare, cook and present a garnished main course of Welsh Lamb for TWO (2) covers to the

competitors own choice. Advanced preparation limited to stocks, sauces and washed, peeled vegetables. Note: Basic preparation of meat

will be allowed.


Sponsored by Welshmeatonline, suppliers of locally sourced Welsh Lamb & Beef Quality. Value. Flavour

www.welshmeatonline.co.uk Tel: 01938 556890

Class 12 Junior or Learner H N Nuttall Ltd Cook and Serve12.00 13.15

Team to consist of 1 chef, 1 commis chef and 1 waiter. (A kitchen porter may also assist in the cleanliness of the kitchen and restaurant

but may not assist in any form of food preparation, cooking or service.) SEVENTY FIVE (75) minutes will be allowed to prepare, cook and

serve a three course meal for TWO (2) covers plus ONE (1) for judging. Filter coffee and wine must be served. Presentation Menu to beprovided and displayed.

Teams to supply their own food and equipment.

Sponsored by H N Nuttall Ltd - www.hnnuttall.co.uk Tel ; 0161 368 0331

Class 13 Open Capital Cuisine Pasta Dish13.30 13.55 14.10 14.35

TWENTY (25) Minutes will be allowed to prepare, cook and serve TWO (2) portions of a Sweet or Savoury Pasta dish to competitors choice.

No pre-prepared sauces allowed. Fresh pasta must be used, pre made dough to can be brought in.

Competitors to provide all ingredients and equipment.

Sponsored by Capital Cuisine pates, terrines & tracklements. Contact Colin Gray. Tel: 07957 422546 email: [email protected]

www.capitalcuisine.co.uk

Class 14 Open Siwgr a Sbeis Afternoon Tea15.00 16.00

SIXTY (60) minutes will be allowed for a team of TWO (2), a stillroom/server and cook to prepare cook and serve afternoon tea for FOUR

(4) couverts. TWO (2) to be served to customers and 2 for judging. Judges will be expecting imaginative sandwiches, a variety of cakes,

scones and pastries, homemade biscuits and preserves with a choice of teas and infusions. 100% of afternoon tea items are to be

homemade but 60% may be brought into the competition. This does not include teas and Infusions. All service to be completed within

SIXTY (60) minutes. Once the teas or infusions are served the judging will cease thus allowing the customers to enjoy their tea.

The judges will taste all items.

Competitors to supply their own ingredients and equipment.

A 30 prize is kindly donated for the winner by Siwgr a Sbeis

Sponsored by Siwgr a Sbeis, Danteithon Safonol o Gymru, Creators of High Quality Desserts, Cakes, Quiche and Celebration Cakes.

www.siwgrasbeis.co.uk

Class 15 Open Welsh Beef16.15 17.00

FORTY FIVE (45) minutes will be allowed to prepare cook and present TWO (2) plated main course portions using Welsh Beef. The plates

must include substantial appropriate accompaniments, garnishes and sauces. Competitors to supply all ingredients. and equipment

This class is focussing on creative and imaginative use of Welsh Black Beef.

Class 16 Junior or Learner Villeroy & Boch Themed Table Setting09.00 09.15 09.25 09.40

FIFTEEN (15) minutes will be allowed to set a table for TWO (2). The table provided is round and approx. 100 cm diameterThe Theme is Six Nations.

Competitor to provide all equipment and table accessories

Sponsored by Villeroy & Boch





Class 17 Junior or Learner Knife Skills Fruit09.30 09.40 09.50 10.00

TEN (10) minutes will be allowed to complete the following order of work and presentation as listed below;

2 oranges, peeled and segmented using only conventional knives

2 apples, peeled, cored and quartered cut into slices lengthwise, suitable for fresh fruit salad. No peelers or corers to be used.

1 banana, remove skin and thinly slice, using only a knife.

2 Kiwi fruit, peel and thinly slice using only a knife.

The prepared fruit and waste is to be presented separately without garnish or dressing.


Class 18 Open Live Modelling12.30 13.15

FORTY FIVE (45) minutes will be allowed to produce a display of modelled figures and /or animals.Any edible medium is acceptable. No inedible materials to be used. A pre-prepared display scene may be used, still only using edible

materials. Maximum size 10 (22cm)


Class 19 Open Japanese Sushi .13.45 14.15

THIRTY(30) Minutes will be allowed to prepare and present THREE (3)varieties of Japanese Sushi SIX (6) pieces of each variety. To include

appropriate garnishes and accompaniments.

Advance preparation is limited to cooked Sushi rice only. NO OTHER MISE EN PLACE IS ALLOWED.

Competitors to supply all ingredients and equipment.

Judges will be looking for classic flavours and an authentic Japanese style of presentation.

Class 20 Open Llandudno Smokery Dressed Crab13.45 14.15

THIRTY(30) Minutes will be allowed to prepare and present ONE (1) dressed crab accompanied by two classical cold sauces (saladdressings). Cooked crab will be supplied by W.C.A.

No advance preparation will be allowed.

Competitors to supply all ingredients and equipment.

Sponsored by Llandudno Smokery, Tel; 01492 870430 Email; [email protected]

Class 21 Junior or Learner Gourmet Classic Main Course Flamb16.00 16.15

FIFTEEN (15) minutes are allowed to prepare, cook and present TWO (2) portions of a main course flamb dish using one or more products

from the Gourmet Classic ranges of Cabernet Sauvignon, Chardonnay, Madiera, Marsala, Port, Whisky, selections of Eau de Vie and

liqueurs. Competitors may contact Mr John Retallick, Chef Ambassador for Gourmet Classic on 07785 716164 to receive complimentary

product samples. GOURMET CLASSIC PRODUCTS MUST BE USED.

Competitors to provide all ingredients and equipment.

PROFESSIONAL CATERING SUPPLIES

To request a mail order cataloguecall free on: 0808 1001 777email: [email protected]: www.chefs.net

Professional ClothingQuality Kitchen EquipmentInnovative Tableware

Villeroy & Boch Hotel & Restaurant

267 Merton Road London, SW18 5JS

Tel.: 020-8875-6011

E-mail: [email protected]

www.villeroy-boch.com

We are proudto support The Welsh

International Culinary

Championships

Creating Hospitality

MODERN GRACEThe New Architecture of

Premium Bone Porcelain


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Thursday 24th February 2011

Class 22 Open meatonline Welsh Lamb Dish08.30 09.00 09.10 09.40

THIRTY (30) minutes will be allowed to prepare, cook and present a garnished dish of Welsh Lamb for TWO (2) covers to the

competitors own choice. Competitors must provide all ingredients and small equipment. Advanced preparation limited to basic stock,sauce and washed, peeled vegetables. Basic preparation of meat will be allowed.

Sponsored by Welshmeatonline, suppliers of locally sourced Welsh Lamb & Beef Quality. Value. Flavour

www.welshmeatonline.co.uk Tel: 01938 556890

Class 23 Open Classic Moules Mariniere (Using Conwy Mussels) ..10.00 10.20

TWENTY (20) minutes will be allowed to prepare, cook and present TWO (2) portions of classic moules mariniere. Competitors to

provide all necessary ingredients and equipment. Clean washed mussels are acceptable.


Class 24 Open Omelettes10.45-11.00 11.10-11.25

FIFTEEN (15) minutes will be allowed to prepare and cook three (3) omelettes. One folded, one flat and one sweet. Fillings/toppings to

competitors choice. Judges will be looking for the competitors knowledge and skills in omelette making.


Class 25 Open BRAKES Chefs Relay11.45 13.00

A team of THREE (3) to prepare cook and present a THREE (3) course lunch for 4 couverts. The content of which is left up to the

competitors choice. The total food cost to be a minimum of 16.00 and a maximum of 24.00. Food Costing to be submitted with

entry.

All ingredients and equipment to be supplied by the competitors.

COMPETITION FORMAT

Each chef is ONLY allowed a continuous FORTY (40) minute period in the kitchen.

No more than TWO (2) chefs are allowed in the kitchen at any one time.

For Example

Chef A enters the kitchen & begins work.

After TWENTY (20) minutes Chef B enters the kitchen and begins work.

After Forty minutes Chef A departs from the kitchen having served the first course Chef A, having departed the kitchen, allows Chef C to enter the kitchen

After a further TWENTY (20) minutes Chef B must leave the kitchen having served the main course.

This leaves Chef C to serve the third course and tidy up and finish off the kitchen cleaning.

Sponsored by Brakes 0845 606 9090 www.brake.co.uk

Class 26a Junior or Learner Whole Fish Filleting12.00 12.20 12.30 12.50

This is a TWO (2) part class for a team of 3

Part ONE (1) is preparation; the competitor to fillet the Whole Lemon Sole and Whole Rainbow Trout

Part TWO (2) 2 competitors to cook in hot kitchen, Class 25b

TWENTY (20) minutes will be allowed to prepare ONE (1) Whole Rainbow Trout and ONE (1) Whole Lemon Sole

Rainbow Trout into TWO (2) Fillets skinned

Whole Lemon Sole into FOUR (4) Fillets skinned. All skin and bone to be presented with fillets



Class 26b Junior or Learner Fillet of Lemon Sole Duglere & Fillet of Rainbow Trout Doria13.15 -13.45 14.00 14.30

This is part 2 of the 3 team member event Class25a, the remaining TWO (2) competitors to cook & present the sole & trout.

THIRTY (30) minutes will be allowed to cook and present TWO (2) portions of Lemon Sole Duglere and Fillet of Rainbow Trout Doria.



Class 27 Open NESTLE CHEF Chefs Team Grand Prix Challenge15.00 16.30

A team of THREE (3) chefs will be allowed 1 hours (90minutes) to prepare cook and present a THREE (3) course meal for FOUR (4)

couverts. A complete set of ingredients will be provided but will not be shown to the competitors until commencement of the

competition. No ingredients to be used other than those provided. Each team leader is to submit their written menu, in English to the

judges within THIRTY (30) minutes of commencement of the competition.Teams to provide their own equipment.

SPONSORED BY NESTLE PROFESSIONAL





Class 28 Junior or Learner NORTH WALES NEWS MEDIA Napkin Folding09.00 09.15

FIFTEEN (15) minutes will be allowed to fold and display SIX (6) napkins. THREE (3) paper napkins and THREE (3) linen napkins.Maximum allowed display area 30 (76cm) x 30 (76cm).

Competitors to supply own napkins and table covering (own choice of colour).SPONSORED BY NWN Media.Ltd , one of the UKs leading independent media groups and publishers ofNorth Wales Pioneer Tel; 01352 707707 . www.nwnmedia.co.uk

Class 29 Junior or Learner Nestle Mashed Potato Piping09.00 09.05 09.15 09.20

FIVE (5) minutes will be allocated to prepare THREE (3) varieties of piped mashed potato, designs to include Duchess Marquis and a

Plait. FOUR (4) of each variety must be displayed on a suitable platter.Competitors to supply all their equipment.MASH WILL BE SUPPLIED.Sponsored by Nestle Professional

Class 30 Junior or Learner Cold First Course NEW10.00 10.30 10.40 11.10

THIRTY MINUTES (30) minutes will be allowed to produce TWO (2) portion of each of the following.1) Individually served/plated modern interpretation of a Prawn Cocktail,2) To the competitors own choice.

All mayonnaise, Marie Rose sauce and any salad dressings to be prepared in front of the judgesCompetitors to supply all their ingredients and equipment

Class 31 Open WELSHMEATONLINE Best End of Lamb NEW .13.30 14.15

FORTY FIVE MINUTES (45) minutes will be allowed to prepare and present 1 x 6 bone best end of lamb butchered into noisettes and

1 x 6 bone best end of lamb butchered into cutlets.Both best ends of lamb will be supplied by W.C.A. and will not be chinned or French trimmed.Competitors to supply all their ingredients and equipmentSponsored by Welshmeatonline, suppliers of locally sourced Welsh lamb & Beef quality, value, flavour

www.welshmeatonline.co.uk Tel 01938 556890

Class 32 Junior or Learner Gourmet Classic Dessert Flamb16.00 16.15

FIFTEEN (15) minutes are allowed to prepare, cook and present TWO (2) portions of a sweet flamb dish using one or more productsfrom the Gourmet Classic ranges of Cabernet Sauvignon, Chardonnay, Madiera, Marsala, Port, Whisky, selections of Eau de Vie andliqeurs. Competitors may contact Mr John Retallick, Chef Ambassador for Gourmet Classic on 07785 716164 to receive complimentaryproduct samples.

GOURMET CLASSIC PRODUCTS MUST BE USED.Competitors to provide all ingredients and equipment.

Antibacterial non-stick coating with a precious handle

in mother-of-pearl optics

Coating on the blade: prohibits the food to stick on it

and is easy to clean

You will glide easily through the cutting materials

knives . ancillary items . sharpening steels . grinding machineswww.dick.de

Premier WACS / OUR BRIL LIAN TSElegant and functional

THIS CULINARY EVENT IS SUPPORTED BY FRIEDR. DICK AND OUR PARTNER NISBETS . WWW.NISBETS.CO.UK / PHONE: + 44 845 140 5555



Welsh Lamb & Welsh Beef_naturally

Top Chefs serve...

Find out why the EU has awarded Welsh Lamb & Welsh Beef the PGI mark of quality at eatwelshlamb.com & eatwelshbeef.com

Academi Lletygarwch

a Sgiliau Arlwyo

Hyorddwch yng Ngholeg

Llandrillo Cymru, Ysgol

Westy Ewropeaiadd y

Flwyddan yn 2007 ar Coleg

Gorau yn 2009 a 2010.

Maer Academi Lletygarwch a

Sgiliau Arlwyo yn rhan or uniggoleg yng Nghymru i gynnig

cyrsiau llawn a rhan-amser o Lefel

1 at Radd anrhydedd Rheolaeth

Lletygarwch a Chelfyddydau

Coginiol, yn ogystal Diploma VRQ

mewn Coginio Proesiynol a Gweini

Bwyd a Diod Lefelau 1- 3, Diploma

BTEC Lefel 3 mewn Lletygarwch,

Prentisiaethau yn y gweithle, NVQ

a hyorddiant gweithwyr penodol.

Ffoniwch 01492 542 338/9 nawr iarchebu eich lle.

Hospitality & Catering

Skills Academy

Train at Coleg Llandrillo

Cymru, European Hotel

School of the Year 2007 and

Best College in 2009 & 2010.

The Hospitality & Catering Skills

Academy is part of the only college

in Wales to oer full and part-timecourses all the way up from Level 1

to Honours Degrees in Hospitality

Management and Culinary Arts, as

well as the VRQ Diplomas in

Professional Cookery and Food &

Beverage Service Levels 1-3, BTEC

Level 3 Diploma in Hospitality,

workplace Apprenticeships, NVQs

and customised employee training.

Call 01492 542 338/9 now to secure

your place.

01492 546 666

[email protected]

www.llandrillo.ac.uk

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Battle for the DragonWelsh International Culinary Championships

2011

The Welsh Culinary Association will host three International Culinary

Teams to compete in The Battle for the Dragon at Coleg Llandrillo

Cymru, Rhos-on-Sea, Colwyn Bay, North Wales.

Day 1 (22nd Feb) - National Culinary Team of Finland

Day 2 (23rd Feb) - National Culinary Team of WalesDay 3 (24th Feb) - National Culinary Team of Switzerland

The Teams must prepare a three course

lunch for 80 covers using Welsh produce.

The team with the highest points will receive the Dragon

Trophy along with 6 winners' trophies, presented on

Thursday 24th February 2011.

If you would like to be a part of this culinary delight,

please contact Jane Cater, Coleg Llandrillo Cymru,

Tel: 01492 542305 Email: [email protected].

Cost: 21.00 per person per day.

20.00 per person per day if you book all three days, the best way to

make your own judgement!



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Static Classes

Tuesday 22nd February Cake Cymru 2011Class CC01 Open Decorated Celebration Cake Royal Icing

A celebration cake, any shape, in royal icing within a maximum area of display 40cm (16) x 40cm (16).

Dummies will be permitted. Decorative work may include transferred runouts, moulded flowers, and transferred piping. Artificial

decoration will not be permitted.

Class CC02 Open Decorated Celebration Cake Sugarpaste

A celebration cake, any shape, in sugarpaste within a maximum area of display 40cm (16) x 40cm (16).

Dummies will be permitted. Decorative work may include royal icing, sugar paste, pastillage or moulded flowers. A minimum amount

of wire stems, artificial stamens, ribbons and tulle may also be used.

Class CC03 Open Novelty Cake

An imaginative creation in shape and design, predominately cake in appearance, within an area of 40cm (16) x 40cm (16). Dummies

will be permitted.

Class CC04 Open Floral Sugarcraft

An edible floral spray, bouquet or arrangement featuring a minimum of three (3) varieties with a minimum of three (3) full flowers of

each type excluding buds. Flowers should be presented on a suitable background which may be a container, plaque or board. Artificial

stamens, ribbons and wires are permitted. Exhibits must fit within a 38cm (15) square.

Class CC05 Open ModellingA decorative piece of modelling in any edible medium not to exceed 38cm (15) square. A minimal amount of royal icing is allowed

for assembly or decoration of required. No external supports and / or inedible decorations permitted.

Class CC06 Novice Decorated Celebration Cake

Class aimed at competitors who are working towards a Level 1 or Level 2 qualification. A celebration cake, any shape, in any edible

decorative medium within a maximum area of display 40cm (16) x 40cm (16).

Dummies will be permitted. Artificial decoration will not be permitted.

Class CC07 Junior Cup Cakes (16 and under)

A selection of 6 decorated cup cakes in a Welsh Theme. Edible decorations only. Paper cases allowed. These will not be tasted.

Class CC08 Table of Honour Competition

Open to those who have won a gold medal in a recognised competition (proof will be required). Any edible medium. To fit within a

maximum area of display 40cm (16) x 40cm (16) no height restriction.

Wednesday 23rd February

Class 40 Open Fresh Floral Arrangement

A floral arrangement to decorate a restaurant table for Valentines dinner. Fresh flowers and foliage to predominate. The display may

contain accessories if desired. Maximum area 40cm (16) x 40cm (16), with no height restriction.

Class 41 Junior Fresh Floral Arrangement

A floral arrangement to decorate a restaurant table for Valentines dinner. Fresh flowers and foliage to predominate. The display may

contain accessories if desired. Maximum area 40cm (16) x 40cm (16), with

Class 42 Open Petits Fours

A display of frandise or sweetmeats SIXTEEN (16) pieces in all. Display to contain FOUR (4) different varieties, FOUR (4) pieces of

each. This exhibit may be tasted. Maximum allowed display area 61cm (24) x 61cm (24).

Class 43 Open Morning Goods (Individual)FOUR (4) varieties, TWO (2) of each variety (eight in total) maximum 75g individual weight. Flour type, shape and ingredients to

competitors own choice. Maximum allowed display area 61cm (24) x 61cm (24).

Class 44 Open Restaurant Plates Terrine

.TWO different creations ONE (1) poultry and ONE (1) fish. One plate of each. Aspic may be used to enhance presentation.

Maximum allowed display area 61cm (24) x 61cm (24).

Class 45 Open Restaurant Plated Sweets .

TWO (2) different individual sweets intended to be cold. Maximum allowed display area 61cm (24) x 61cm (24)

Class 46 Open Learner Restaurant Platter

A restaurant platter for TWO (2) persons. Prepared hot, displayed cold. Maximum allowed display area 61cm (24) x 61cm (24)

Class 47 Open Learner Restaurant Plates Terrine

.Two different creations ONE (1) poultry and ONE (1) fish. ONE plate of each. Aspic may be used to enhance presentation. Maximumallowed display area 61cm (24) x 61cm (24) .

Class 48 Open Vegetarian Platter

A vegetarian platter for FOUR (4) persons prepared hot, displayed cold. Maximum allowed display area 61cm (24) x 61cm (24)

50 Best in class prize money



Thursday 24th FebruaryClass 49 Open Restaurant Plates Main Course

TWO (2) different individual plated main course portions, using any of the following; meat, poultry, game, offal or vegetable. Suitably

accompanied with vegetable/potato/garnish. Aspic may be used to enhance the presentation. Prepared hot and displayed cold. Maximum

allowed display area 61cm (24) x 61cm (24)

Class 50 Open Finger Food / TapasA display of cocktail items SIXTEEN (16) pieces in total. Display to contain FOUR (4) different varieties, FOUR (4) of each type. Maximum

allowed display area 61cm (24) x 61cm (24)

Class 51 Open Learner Restaurant Plates Main CourseTWO (2) different individual plated main course portions, using any of the following; meat, poultry, game, offal or vegetable. Suitably

accompanied with vegetable/potato/garnish. Aspic may be used to enhance the presentation. Prepared hot and displayed cold.

Maximum allowed display area 61cm (24) x 61cm (24)

Class 52 Open Learner Restaurant Plated Sweets

TWO (2) different individual sweets intended to be cold. Maximum allowed display area 61cm (24) x 61cm (24)

Class 53 Open Restaurant Platter

.A restaurant platter for TWO (2) persons. Prepared hot, displayed cold. Maximum allowed display area 61cm (24) x 61cm (24)

Class 54 Open Cold Buffet Platter

A cold buffet platter for FOUR (4) persons. Prepared hot, displayed cold. Maximum allowed display area 61cm (24) x 61cm (24)

Overall Salon Awards

BEST COLLEGE AWARD - SPONSORED BY NESTLE FOOD SERVICES

BEST JUNIOR / LEARNER LIVE

BEST OPEN LIVE

BEST STATIC

BEST TEAM LIVE

BEST HYGIENE -

"Ecolab are extremley pleased to be able to support this prestigious event. The purpose of our

judging part is to promote good hygiene practices demonstrated during the indivdual competitions.

Ecolab work closely within the hospitality industry to ensure all areas are clean and sanitized to

keep our customers premises to highest achievable hygiene standards"

All Best in Class and Overall Salon Awards will be announced and presented at the Presentation

Dinner to be held at Coleg Llandrillo Cymru, 7th April 2011. Contact: Jane Cater, Tel: 01492 542305

General Guidelines

The Judges may cut into the exhibits.

The correct naming of the exhibited pieces is obligatory.

Dishes which are intended to be hot should not be arranged on buffet platters.

For dishes thought to be warm, plates and platters must not be covered in aspic.

Avoid everything inedible, bases etc (croutons are not base)

Paper sheets should be used for the draining only of deep fried foods. Paper frills should not be

used.

Placing food on the rim of plates and platters appears unhygienic.

Basic preparation should be correct and in accordance with todays modern culinary art.

Dishes must offer a natural, appetising sight.

Garnishing and trimmings must harmonise with the main piece in quantity, taste and colour.

They should concur with the findings of modern nutritional science. Appropriate, culinary

flawless, digestible preparation. Artificial thickeners are acceptable when using whipped creams, crmes etc.

Vegetables which are not cut or formed precisely will earn minus points.

Juice of meat or vegetables must not cause the platter to appear unsightly.

If fruits are used with meat dishes, garnish only with small fruits and thin cuts.


18/24

Clean, correct cuts of meat: according to British custom to be fried a point, so that during

the jellying process no red meat juice can be drawn out.

Meat cuts are not to be arranged as they fall, but with the cut side down to viewer.

Warm dishes, exhibited cold, should be coated with jelly to preserve a fresh appearance.

Jelly may contain more gelatine than customary.

For fish dishes; water clear fish jelly, for butchers meat; game and poultry meat jelly to be used.

For fresh keeping garnishing trimmings to be cooked not quite soft: instead they should be

coated with jelly. Tidy presentation, exemplary arrangements to achieve appropriate serving.

Important Notes for Live Class Entrants1. It is an essential requirement that competitors provide a brief dish description that will be

displayed on the table for judging purposes. It would also be helpful if you would list brief details

about yourself, i.e. age, present position etc.

2. You are required to clean and vacate your working area within ten (10) minutes in order to allow

the next heat to start on time.

3. A six-burner stove / oven, small salamander and workstation will be provided.4 If more entries than places are received for each live competition class, the panel of Judges will

select the final entrants for each class, based on the information supplied by the competitor as

required in the schedule.

5 Mise-en-place: ONLY washed vegetables, basic stocks and basic doughs/pastes will be allowed,

excessive mise-en-place will lose marks.


At People 1st Cymru, we represent all 10,000 employers across the hospitality,travel and tourism industry in Wales. We are here to change the education system,develop qualifications that meet employer needs and make sure you canaccess the best training programmes to develop your people.

Our unique website uksp.co.uk will help you:

communicate with over 55,000 (and growing) talentedpeople looking for work

find and evaluate the best qualifications

access government funding to help train your team

identify the best colleges and training providersto help

To find out more or get involved in any aspectof our work to help develop the staff our sectorneeds, please contact Bryan Roderick on07920 581370 or email [email protected].

People 1st CymruBetter skills, better people,better business!



Live Competition Timetables

Tuesday - Live ColdClass 1a Junior or Learner Chicken Cut for Saut HT1 10.30 10.45 HT2 10.55 11.10

Class 5 Junior or Learner Knife Skills Vegetables HT1 09.30 09.45 HT2 10.00 10.15

Class 6 Open Bistro Sandwich HT1 12.00 12.30

Class 7 Open Live Gateau HT1 13.45 14.15

Tuesday - Live Hot

Class 1b Junior or Learner Fricassee of Chicken LAncienne HT1 11.30 12.10 HT2 12.20 13.00

Class 2 Open Welsh Culinary Association (North Region) Fish Dish HT1 13.15 13.45 HT2 13.55 14.25

Class 3 Open Vegetarian Dish HT114.35 15.00

Class 4 Junior or Learner People 1st Cymru Inter-College Team Challenge HT115.15 16.45

Wednesday - Live Cold

Class 16 Junior or Learner Villeroy & Boch Themed Table Setting HT1 09.00 09.15 HT2 09.25 09.40Class 17 Junior or Learner Knife Skills Fruit HT1 09.30 09.40 HT2 09.50 10.00

Class 18 Open Live Modelling HT1 12.30 13.15

Class 19 Open Japanese Sushi HT1 13.45 14.15

Class 20 Open Llandudno Smokery Dressed Crab HT1 13.45 14.15

Wednesday - Live Hot

Class 8 Open Wales theTrue Taste Modern Main Course HT1 08.15 08.45

Class 9 Open Hot First Courses HT1 09.00 09.25

Class 10 Open Venison Main Course HT1 09.40 10.20

Class 11 Junior or Learner Welshmeatonline Welsh Lamb Main HT1 10.30 11.00 HT2 10 11.40

Class 12 Junior or Learner H N Nuttall Ltd Cook and Serve HT1 12.00 13.15

Class 13 Open Capital Cuisine Pasta Dish HT1 13.30 13.55 HT2 14.10 14.35

Class 14 Open Siwgr a Sbeis Afternoon Tea HT1 15.00 16.00

Class 15 Open Welsh Beef HT1 16.15 17.00

Class 21 Junior or Learner Gourmet Classic Main Course Flamb HT1 16.00 16.15

Thursday - Live Cold

Class 26a Junior or Learner Whole Fish Filleting HT1 12.00 12.20 HT2 12.30 12.50

Class 28 Junior or Learner NORTH WALES NEWS MEDIA Napkin Folding HT1 09.00 09.15

Class 29 Junior or Learner Nestle Mashed Potato Piping HT1 09.00 09.05 HT2 09.15 09.20

Class 30 Junior or Learner Cold First Course NEW HT1 10.00 10.30 HT2 10.40 11.10

Class 31 Open WELSHMEATONLINE Best End of Lamb NEW HT1 13.30 14.15

Thursday - Live Hot

Class 22 Open hmeatonline Welsh Lamb Dish HT1 08.30 09.00 HT2 09.10 09.40

Class 23 Open Classic Moules Mariniere (Using Conwy Mussels) HT1 10.00 10.20

Class 24 Open Omelettes HT1 10.45-11.00 HT2 11.10-11.25

Class 25 Open BRAKES Chefs Relay HT1 11.45 13.00

Class 26b Junior or Learner Fillet of Lemon Sole Duglere & Fillet of Rainbow Trout Doria HT1 13.15 -13.45 HT2 14.00 14.30

Class 27 Open NESTLE CHEF Chefs Team Grand Prix Challenge HT1 15.00 16.30

Class 32 Junior or Learner Gourmet Classic Dessert Flamb HT1 16.00 16.15



Cake Cymru 2011Tuesday 22nd February (Set up until 12.00)Class CC01 Open Decorated Celebration Cake Royal Icing

Class CC02 Open Decorated Celebration Cake Sugarpaste

Class CC03 Open Novelty Cake

Class CC04 Open Floral Sugarcraft

Class CC05 Open Modelling

Class CC06 Novice Decorated Celebration Cake

Class CC07 Junior Cup Cakes (16 and under)Class CC08 Table of Honour Competition

Wednesday 23rd February (Set up until 10.30)Class 40 Open Fresh Floral Arrangement

Class 41 Junior Fresh Floral Arrangement

Class 42 Open Petits Fours

Class 43 Open Morning Goods (Individual)

Class 44 Open Restaurant Plates Terrine

Class 45 Open Restaurant Plated Sweets .

Class 46 Open Learner Restaurant Platter

Class 47 Open Learner Restaurant Plates Terrine

Class 48 Open Vegetarian Platter

Thursday 24th February (Set up until 10.30)Class 49 Open Restaurant Plates Main Course

Class 50 Open Finger Food / Tapas

Class 51 Open Learner Restaurant Plates Main Course

Class 52 Open Learner Restaurant Plated Sweets

Class 53 Open Restaurant Platter

Class 54 Open Cold Buffet Platter

Cake

Cymru2011Tuesday 22nd FebruaryTo be held at the

Welsh International Culinary ChampionshipsColeg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay LL28 4HZ



Were proud to support

www.brake.co.uk

Customer service 0845 606 9090

The Welsh CulinaryChampionships

Join us on Facebook, search for Gourmet Classic Ltd.

Visit www.gourmetclassic.com and discover how

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Kitchen Inspiration

AlsoAvailable

Spirits

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Liqueurs

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Quality cooking wines to enhance your dishesand grow your margin



We are pleased to supportWelsh International CulinaryChampionships

At the St Georges Hotel, Llandudno on Friday 21st January 2011

15.00 for members and 20.00 for Non members to include:-

Champagne and Canap Reception

3 Course Dinner

Wine on the Tables

Entertainment and DiscoFree Raffle

Special rate for accommodation - 30.00 per person

NEW - Grand Draw for Tacky Souvenir Hunt will be drawn

Further Information is available on our website

Pleased to supportWelsh International

Culinary ChampionshipsUnit 4 Builder Street, Llandudno LL30 1DR

Tel 01492 877963

Quality Fruit and Veg Sippliers



Pop in and enjoy a Coffee, Lunch, Afternoon Tea or a Drink on the Terrace and watch the world go by!

Dine in the evening on the Terrace or in Chantreys Restaurant and enjoy one, two or three courses -

the choice is yours. Several Function Suites suitable for Private Events and Weddings, call in for a

details or visit our website www.theimperial.co.uk

AA

Rosette

Welsh InternationalCulinary Championship

Presentation Dinner7th April 2011

To be held at Coleg Llandrillo CymruTickets 30 available from Jane Cater

01492 542305 or Email: [email protected] book by Friday 18th March

Cheques Only, Made payable to:Welsh Culinary AssociationDress Code: Lounge Suits

All Best in Class and Overall Salon Awards will be presented at this dinner

www.welshculinaryassociation.com


24/24

C&C Catering Equipment Ltd

1 Smithy Farm, Chapel Lane

Saighton, Chester CH3 6EWfax: 01244 625171

email: [email protected]>> creating professional catering environments >>

tel: 01244 625170 Planning and designProject management

Summit Eating.Some projects demand peak

performance. Like the Snowdon

Mountain Railway Summit Visitor

Centre, Hafod Eryri.

Designing, supplying and installing

a kitchen and foodservice counters

at the top of Mount Snowdon, 3,560

feet above sea level, was the most

demanding project in C&C Catering

Equipments 28 year history.

We had to get men and equipment

to this remote site in hostile and

unpredictable weather conditions gales, fog, rain, snow, ice and

temperatures as low as -20C

before we could deliver a

successful outcome.

It was the pinnacle of achievement for

our project manager Keith Hartharn

who won a CEDA Award for his efforts.

So, if we can put a great kitchen up

there...were sure we can install your

next catering scheme at sea-level!

Discover how C&Cs experience,

attention to detail and calm

professionalism can help your next

project reach new heights. Contact

Peter Farrellon 01244 625170, ext

226 or [email protected]

C&C has sponsored the Welsh

National Culinary team since 1990.

We wish them continued success.

IND

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ALMER ITAW

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WIN NER

PROFITSE

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welsh international culinary championships

Documents