Culinary Fare Guide-Final - v2 by mediaweb

The Restaurant Association of New Zealand in association with

Hospitality Standards Institute presents the

2010 Competition Events Schedule 22nd - 24th August 2010 Hall 2, ASB Showgrounds, Greenlane

FOREWORD The Restaurant Association of New Zealand is proud to host the 18th New Zealand Culinary Fare.

The hospitality industry employs about 130,000 people in over 20,000 businesses. The Culinary Fare is a great way to highlight the skills of the rising stars in our industry, as well as those at the top of their profession. Weâ&#x20AC;&#x2122;re very proud to be associated with the Fare because skill development is the key to growing the professionalism of people working in the industry & making hospitality an attractive career choice.

A warm welcome is extended to all the competitors, supporters & organisers. Every year this event grows in importance to the hospitality Industry. Many of the winners from last year have received welldeserved exposure as well as promotion & job offers. Once again competitors will be able to use the experience they will gain at New Zealand Culinary Fare to launch their careers to even greater heights.

What those who have competed before will know & first-time competitors will soon learn is that the skills developed for these competitions will flow back into their daily work. These skills make work more enjoyable & build an appetite for gaining more skills. This in turn builds the career path for these competitors as theyâ&#x20AC;&#x2122;re more attractive to employers with those additional skill sets. Many of the industry leaders of today can say participating at a Culinary Fare was an important part in their successful career. Good luck to all competitors for a successful Fare and a great future. -Steve Hanrahan Chief Executive H S I

Enjoy the new & improved venue for this competition & take note of the sponsors, as these are vendors that take our industry seriously & should be rewarded with our support. Have a great competition, be humble in victory & if not successful you still have learned a great deal more than colleagues that did not compete at all! -Mike Egan President, Restaurant Association of New Zealand

Southern Hospitality is pleased to again be one of the major equipment co-sponsors for the New Zealand Culinary Fare.

As we see many of our New Zealand Chefs now competing very successfully on the world stage one thing they all have in common is that they all started their competition work back here in New Zealand. The Auckland based New Zealand Culinary Fare competition is world class & still one of the biggest we see in our travels around the world. The number of New Zealand Chefs now regarded worldwide as being innovative & hardworking is increasing every year & a lot of this recognition can be put down to the hard yards they put into competition work here in New Zealand. As a New Zealand based manufacturer of Foodservice equipment Moffat in conjunction with Southern Hospitality are committed to helping our industry by again sponsoring this world class competition & we wish you all the very best of luck in your competition. -Brian Davies National Sales Manager Moffat Limited

With over 100 chefs as managers or sales people on our staff who champion the latest food trends and fashions, we all look forward to meeting the competitors in this exciting annual event. Southern Hospitality has always been an active supporter of training chefs from high school competitions to tertiary institution events. In addition we offer 25 annual fee based scholarships to industry and bakery students in their second year of study. It is a privilege to have a close involvement and sponsor these National competitions. Our ongoing support goes hand in hand with the Restaurant Association of New Zealand and Moffat New Zealand. We are proud to be part of the competitions success and look forward to presenting prizes to the winners for attaining the highest standards in this very competitive industry. -Roger Fewtrell Managing Director Southern Hospitality Ltd

NEW ZEALAND CULINARY FARE 2010 Martin Harrap Salon Director Janine Quaid Chief Judge – Restaurant Service David Green Assistant Chief Judge – Restaurant Service Phil Neverman Chief Judge – Kitchen Peter Ray Assistant Chief Judge – Kitchen Helen Emler Event & Sponsorship Manager Judge’s Panel 2010 Kitchen Stephen Pope Bernd Lippmann Arno Sturny Adrian Brett-Chinnery

Restaurant Service Caroline Medway-Smith Todd Fletcher Craig Cunningham Cameron Douglas - MS

Assessing of Unit Standards. Coordinators Kitchen: Anita Sarginson

Restaurant: Caroline Medway-Smith

Restaurant Association of New Zealand PO Box 8287, Symonds Street, Auckland Phone: 09-638-8403 Fax: 09-638-4209 Email: restaurant.assoc@xtra.co.nz For the latest Culinary Fare news visit www.restaurantnz.co.nz or our updates on Facebook group New Zealand Culinary Fare 4

PROFILES Martin Harrap / Salon Director Martin Harrap once again welcomes you to the National Salon. You have got this far you have the schedule in your hand, now do something with all those ideas & create the best you can for yourself & the profession. This will only be achieved by careful planning throughout the process from completing the entry form, to the practice, the competition & finally the collecting of the achievement “Gold with Distinction” “What me!” I hear you say; but of course, you can do it on your own or in a team event. Martin’s many years in the culinary field have given him knowledge to see what pit falls can occur. Please remember to ask those that have done competitions before what to look for. Get down to the very fine detail that will give your work that edge over others. To all my fellow “foodies” I thank you for your time, even the hour of your time or to the many hours that you give without reward. Just remember you will be assisting the many people in this jigsaw called Hospitality. With its many pieces, some with many facets, small pieces, large pieces & even some with a 3-D approach! But in this jigsaw the many pieces; with careful management “fit”. So thank you for the assistance in making this the Hospitality Profession of New Zealand & indeed this “Event” a better place. Every day in hospitality is a competition to improve standards & quality. Phil Neverman / Chief Judge – Kitchen Phil Neverman has more than 25 years experience in hospitality. He has held various Executive Chef Positions in Auckland. At present Phil is the Corporate Chef for Unilever Foodsolutions here in New Zealand; Unilever Foodsolutions is a large global company with well-known brands such as Knorr, Hellmann’s, Choysa & Pataks. Phil has a great depth of experience in the arenas having judged internationally & nationally & been involved with New Zealand Culinary Fare for the past 11 years. Phil has been involved at various levels including several years on the Judge’s Panel, Deputy Chief Judge 2006 & Chief Judge 2007, 2008, 2009 & 2010. Phil has been Auckland Regional Culinary Fare Chief Judge in the years 2003, 2005 - 2010. “Last year’s show saw some great competitions with some fantastic results. This year I challenge you all to come & “give it a go” whether for the first time or to defend a title. The experience of competing in this National event is well worth the effort. I can assure you this year’s event will put our industry well & truly on the hospitality map. I personally look forward to the changes, challenges & exciting new classes for the National Culinary Fare 2010. It will be bigger than ever! I wish all competitors the best of luck & thank you for your participation & support”. Janine Quaid / Chief Judge – Restaurant Service I have been fortunate enough to have been part of the Hospitality Industry for over 30 years & for the last 10 in the training arena with Northland based Spear Hospitality & recently moving into Auckland with Career Cafe. Combining experience with a passion for all areas of Hospitality, these outlets continue to strive to increase knowledge, consistency & expertise in this sector. The competitions provide an excellent vehicle for opportunities, advancement & achievement. Year after year I am thrilled to watch both new participants & ‘old hands’ throw their hats into the mix to challenge, excite & entertain. It is never easy to compete & be judged by peers & I congratulate & encourage all those who decide to take the plunge.

PROFILES Peter Ray / Assistant Chief Judge - Kitchen Peter Ray has 33 years of experience in the hospitality industry. Peter is Executive Sous Chef at SKYCITY, in charge of kitchen operations. Before joining SKYCITY, Peter has had various other roles including Executive Chef & Sous Chef in several 5 star hotels, including Hilton, Sheraton & The Regent. Peter’s achievements include being chosen to represent Spotless Catering in 1996 at the Berlin Culinary Olympics. He has also competed in both Australia & New Zealand; having won medals at all levels. Peter is also a mentor/trainer of Modern Apprentices, having contributed to their success. Peter has been involved with the Judging of the Training Culinary Fare, has also judged at the New Zealand Culinary Fare, has been on the Judge’s Panel & has been Assistant Chief Judge Kitchen for the last two years. He has also judged internationally on two occasions in Fiji. It gives him great pleasure to be a part of the New Zealand Culinary Fare once again & to be part of the development of the younger chefs. Best of luck to you all & thanks for competing. David Green / Assistant Chief Judge – Restaurant Service David’s family have been running Hotels for over a hundred years & David was born in a 400 year old Hotel in England where he grew up working in the restaurant & bar; “carrying three plates & serving guests just came naturally so of course a career in Hospitality was pretty much pre-ordained”. Since then David has run many Hospitality operations across Europe, Australia & New Zealand. He has owned his own restaurant & Food & Beverage Consultancy & has been involved in the Hospitality show since 1990 when he competed in Restaurant of the Year. David is currently Restaurant Operations Manager, Auckland University of Technology. David has been judging at the show for the last 12 years, the last three as Assistant Chief Judge. “Being a part of the Hospitality Show is a great privilege & I have always enjoyed the thrill of seeing passionate young Hospitality professionals put their skills on the line, it can only be good for the industry as a whole. Every year the Show just keeps getting better & I am looking forward to a sell out competition, in particular the Restaurant of the Year Award is becoming an industry must have as is Trainee Team of the Year which has all the excitement of its more glamorous big brother but twice the nerves & increasingly some great moments of innovation.”

Competition Rules & Conditions All entry fees are non-refundable Training, Secondary School & All Static Competitions

Non-member Restaurant Association member

$ 45.00 $ 35.00

Open Competitions Non-member Restaurant Association member

$ 65.00 $ 55.00

Team Events & “Of the Year” 2010 Classes Non-member Restaurant Association member

$ 115.00 $ 105.00

Restaurant of the Year Non-member Restaurant Association member

$ 500.00 $ 450.00

Sommelier of the Year

Please refer to class Y625 for entry details

Please Note: Current Students or Employees of a training provider/establishment who are a current financial member of the Restaurant Association are eligible for the member entry price. All competitors are advised to read the rules & conditions carefully, in paying for entry into any class the competitors & all persons assisting those entering state they abide by the rules below. Loading, Unloading & parking

Participation in Open & Training classes

If unloading, proceed to the rear of Hall 2 as directed by the security personal. Once unloaded, all vehicles must be moved to the nearest available car park. Failure to do so will result in your vehicle being towed at your expense.

• Competitors in Training cannot compete in both Training & Open events. Should they wish to compete in Open events, they may do so providing they only compete in Open events.

There will be a charge of $6.00 for all day parking for all competitors, judges & spectators who use any of these car parks. Please keep your daily car park ticket for reentry.

General Information – All Classes Professional Integrity It is the responsibility of competitors to assure the judges that their work is unaided & is completed within the spirit of fair competition.

Open & Training Status Open Classes

Entries

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

All entries must be on the official entry form available from the Restaurant Association website www.restaurantnz.co.nz & be received by organisers no later than 4pm on Friday 23rd July 2010. An entry fee must accompany each entry form.

Trainee Any hospitality person • Under training whether in an Educational Institute, or in the Industry.

Entries into some classes are limited & it is in the competitor’s best interest to apply early.

Or • Who has completed their training. In all cases no more than 4000 hrs work experience must have been completed.

No more than two entries per class per establishment (Establishment means: school, hotel, restaurant, café, out catering, teaching environment or any other such place that produces food for consumption).

Proof of hours must be able to be verified prior to the competition if requested. Your hours are as at the date of your participation at the Culinary Fare.

Competitor numbers & confirmations will be sent out prior to the Salon. In any class that has more than one heat; competitors will be advised prior to the competition of their heat & time.

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

General

No entry will be accepted for processing without payment regardless of circumstances.

• The decision of the judges in all matters relating to the competitions is final & no correspondence will be entered into.

The organisers reserve the right to limit the number of entries per class or cancel any class should there be a need.

• The organisers reserve the right to rescind or modify any of the rules & conditions & their interpretation of the rules is final. The organisers also reserve the right to limit numbers & entries in any one class, or cancel a class should there be a need to.

The Entry fee is non refundable in cases of cancellation or withdrawal by the competitor. If a ‘2010 of the Year class’ is selected & confirmed, you will automatically be entered into any required classes.

• Once a live competition in any arena has started no communication may take place between the competitors or between the competitors & support outside the arenas. If communication does take place then the competitors will be disqualified immediately.

Statement of confidentiality All information supplied to the Restaurant Association of New Zealand, as part of this Culinary Fare Entry Form will be kept entirely confidential. It will not be revealed to any one or used for any purpose other than internal record keeping & the class sponsor.

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

Please note: no changes to confirmed entries/classes will be permitted after 4pm on Friday 23rd July 2010. If changes after this date are required, these must be by email. NB: An administration fee may be charged.

• When the allotted time is up competitors will be asked to “step back from your work station.” If you have not presented all your dishes, set up your static display or completed all your service elements, you will not be judged & a DNC or DNP (did not complete or did not present) entered on the judging sheets. With live competitions ALL plates must be off the bench & in transit. Note: This rule does not apply to New Zealand Junior Hospitality Challenge for both the Front of House & Live Kitchen competitions.

If a competitor enters by email or fax (on 09 638 4209) an invoice will be sent & payment must be received by 4pm on Friday 23rd July 2010, otherwise entries will not be accepted. All entries with larger than ten entries must use the bulk entry form contact Salon Director by email. Registration on the day

• In order to properly train & prepare the up & coming stars of tomorrow the same standards will be applied to their exhibits/dishes as would to an Open Class. This will eliminate the often-encountered dilution effect & will help keep all scores & awards in proper perspective.

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

Health & Safety Promoting food safety & hygiene excellence • Regulations as per a workplace must be followed in all competitions. • In the following competitions, Restaurant of the Year, Pastry Team of the Year, All Live Kitchen classes for Chef of the Year & Commis Chef of the Year, Complete Chef along with the cookery part of the Training Team Skills & the BIDVest Regional Challenge a qualified food safety inspector will be monitoring & marking your work. • Competitors will not only be judged on the standard & quality of their food, but also monitored on their efficient use of energy in creating a winning dish. Here are a few simple tips to help you be more efficient: • Use the correct equipment for the job – utensils, pots & pans must be of appropriate size for the heating ring or oven. • Avoid over-filling saucepans, use lids & covers to retain heat, steam & fumes. • Do not switch on equipment too soon. • When pans come to the boil, turn hobs down to the minimum to simmer (boiling does not speed up the cooking process).

• Failure to supply these will deem the competitor disqualified from the class. • A downloadable form (word format) is available from the New Zealand Culinary Fare website www.restaurantnz.co.nz/CulinaryFare.asp One copy will be presented at the registration desk on arrival. • When you provide your recipe/description card for any class, that recipe becomes the property of the Restaurant Association of New Zealand. It may be reproduced for promotional purposes by the sponsor of the class involved or used on the Restaurant Association Website. www.restaurantnz.co.nz • Competitors in all classes are required to report to the Registration Desk, located on the Ground Floor, Main Entrance (Hall 2), ASB Showground’s (Greenlane) 30 minutes prior to their event & to the Competition Registration Area 15 minutes prior to their event.

Communication

• All work must be done by the individual competitor & if required, the competitor may be asked to provide evidence to the satisfaction of the judges that the work is bona fide.

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

• Competitors must provide their own display silverware, mirrors, platters etc. No display items may bear any identification, i.e. company logos. All entries must be presented on proper, suitable dishes, polished silver, crockery without cracks etc. • ALL platters, props, plates must be marked with the competitors number & contact phone number. The organisers accept no responsibility for loss or damages to personal property or injuries whilst competing.

Liquid nitrogen • May only be used in a class in accordance with the material safety data sheet #0048 as issued by BOC Limited. Any use of this material outside these guidelines will disqualify the competitors immediately.

• Where there is restricted size of entry & these have not been adhered to, disqualification will take place. Hygiene for statics

“Guidelines for Culinary Arts & Restaurant Service Competitions”

• The organisers reserve the right to refuse entries they deem to be unhygienic or below industry standard. Entries that during the competition become a health risk will be removed.

• Competitors are to refer to the latest version of the Competition Guidelines for details of marking criteria. 8th Edition published 2008. $22.50 per copy includes post & packaging. To order a copy please send a cheque made out to “NZCA- PO BOX 58 756, Greenmount, Auckland 2141, New Zealand or call Carmel on 0800 692 433

Removal of statics • These may be removed between 12.00 -2.00pm on Tuesday 24th August. Permission must be sought from the Salon Director for removal of static displays prior to this time. Entries removed prior to 12.00 pm, Tuesday 24th August, without permission may be disqualified. ALL entries not removed by 3.00pm will be disposed of without further warning to the competitor.

Static Classes Set up & break down • Static entries must be completed by 7.45am & the area cleared by exhibitors & helpers for judging. Judging will commence at 8.00am sharp.

Live Classes- Kitchen The competition rules specify that each competitor must prepare four (4) covers for judging unless stated otherwise. Of these, two (2) are used for tasting by the judging panel & two (2) are presented for display. Competitors are advised not to bring additional display materials, as these will not be marked.

• Static exhibits will be provided with table space under the Mezzanine level, on Sunday, Monday & Tuesday, appropriately numbered for each class. The steward will allocate each competitor an area. Competitors must unpack & display their own exhibits in the allotted space. The table space under the mezzanine floor is under no circumstance to be used to do final preparation work. If this takes place in this area your work will be disqualified immediately.

• Competitors in all classes are required to report to the Registration Desk, located on the Ground Floor, Main Entrance (Hall 2), ASB Showground’s (Greenlane) 30 minutes prior to their event & to the Competition Registration Area 15 minutes prior to their event.

• Competitors with entries for all Static Classes should report to the steward between 6.00am - 7.30am on Sunday 22nd August.

Equipment & wash up area • ALL platters, props, plates equipment & product to be provided by competitors unless otherwise stated in the schedule. These must be marked with the competitor’s number & contact phone number. Competitors are responsible for their own equipment at all times. The organisers will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitability insure dishes for display. It is the individual’s responsibility to cover this personal risk.

• The judges shall have the right to test, taste (except class S120 Celebration Cake Open) & examine all exhibits, if deemed necessary to identify products used & correct cooking processes have been applied. • Each entry will be provided with a competitor number card. This is to be displayed with the entry but with no reference to the competitors’ name or place of work in any form (name of the establishment, emblem, insignia or badge).

Practical Classes- Front of House

• Although a wash up area is provided at the back of Hall 2. No equipment under any circumstances will be stored in there overnight or at the end of the final day. All equipment will be discarded 30 minutes after the end of judging of the final competition each day. So please remove ALL equipment.

To assist you in the mise en place for your competition please note the following: Set up

• Competitors are advised to mark the underside of plates for ease of identification in the back of house following judging. Please remember to collect your equipment from the back of house “wash-up” area located at the rear of Hall 2 before leaving the building. The Pacific & Tasman Kitchens • Both are equipped with twelve kitchen workstations each comprising of a Blue Seal Evolution Series Convection oven range with 6 gas hobs & an adjacent Simply Stainless workbench 1800L x 700D x 900 H. • Refrigeration, some deep freeze space & cold water are provided. Competitors must supply their own utensils & ancillary equipment. Each station is provided with 1 x 10 amp supply with a 3-way multi-box. The competitor may bring in one (1) trolley per competitor/ team. Trolleys must be a standard kitchen trolley not exceeding 3 tiers, 110cm long, 60cm wide, 100cm high (unless otherwise stated). The trolley must not be used for preparation. Its use is for storage only.

Allowed

Not Allowed

All equipment can be taken from the boxes, unwrapped & laid out on the table in the five (5) minutes set up period.

No cleaning, polishing, preparation or associated work may take place in this time. No aprons or gloves are to be worn.

Trolleys (as per kitchen trolley) for transportation to the working arena.

They must be removed prior to the start of the competition. Points will be deducted for nonadherence to this. No written checklists or information can be brought into the competition area.

Assistance can be given to Non competing personnel bring in equipment must vacate the arena prior to competition start.

• No equipment must be added to the stove or the bench that will make the height of the stove or bench greater than 150cm from the floor to the top of the attachment. Any addition must be securely attached & not interfere with the working or cause damage to the stove or anybody in the vicinity. The Salon Director, Chief Judge, Assistant Chief Judge, Head Judge or the Safety Officer will have the right to have the equipment removed at any time of the competition.

Start of competition A minimum standard of dress is required for all food & beverage service events: • Uniforms or Industry standard black & whites. • Trousers/skirts shall be in “as new” condition & well pressed. • Shirts/blouses shall be in “as new” condition, well pressed & appropriate for the competition. • Aprons if worn shall be in “as new” condition & well pressed. • Footwear shall be black, fully enclosed, highly polished & in “as new” condition. For safety reasons, heels are not to be in excess of 50mm. • A high level of personal hygiene is to be adopted at all times. • Hair shall be worn back & restrained if longer than the top of the collar; the restraint shall be suitable to competition standards.

• Competitors are required to clean their stoves & equipment at the end of the competition. Marks will be deducted if this is not carried out. • The time allocation for the Live Kitchen classes will be strictly enforced. Provided there are no unforeseen difficulties ¼, ½ & ¾ times will be given. A 10 minute to go call & from 5 minutes to go, every minute will be called.

Restaurant Work station

Temperature of food served & the use of temperature probes

• 900mm x 900mm square table / 4 Stackable chairs as required / 1 x 2.4m trestle table clothed as a side table.

• Any protein that is served raw (especially chicken) will not be judged. The plate will be wrapped (marked with class, competitor & bench number) & kept until after the competition has been completed. Temperature probes may be used by the judges to test suitable temperature of served food items.

Items available • Hot water boiler / filter coffee / ice / cold water / limited refrigeration / limited dishwashing facilities. Equipment & wash up area • See Live Kitchen notes.

Awards

Marking sheets

The World Association of Chefs Society (WACS) Guidelines is used for all Static & Live competitions. In this marking system all competitors start with 100 (‘Gold with Distinction’), with marks deducted for non-compliance with the Guidelines. Competitors can receive Gold, Silver & Bronze medals with certificates in each class. Medals & certificates will be awarded to competitors who achieve the following marks in each class. A certificate of merit can be awarded at the discretion of the Chief Judge.

All Marking sheets are available on request for all competitions along with Food Safety & Hygiene marking sheet.

100 marks 90-99 80-89 70-79

• Results will be displayed on the Competitors Results notice board (beside registration desk as soon as possible after judging is completed & on the award cards in Display alongside static exhibits.

Results • Results of each competition will be posted, once the Chief Judge has signed them off. NB: Results pertaining to “of the Year” classes will not be posted until 8pm on Tuesday 24th.

Gold Medal with Distinction Gold Medal Silver Medal Bronze Medal

Prize-Giving ALL RECIPIENTS FOR AWARDS ARE TO BE IN CLEAN HOSPITALITY UNIFORM This is important for presentation purposes & for the sake of class sponsors & photographs.

Special note: Marking of Food Safety & Hygiene 2010

• Prize-Giving for the New Zealand Junior Hospitality Challenge will be held at 2.30pm on Tuesday 24th August in the meeting rooms on level 1 above the Culinary Fare Hall 2 ASB Showgrounds.

In the following competitions, Restaurant of the Year, Pastry Team of the Year, All Live Kitchen classes for Chef of the Year & Commis Chef of the Year, Complete Chef along with the cookery part of the Training Team Skills & the BIDVest Regional Challenge a qualified Food Safety Inspector will be monitoring & marking your work. Marks will be awarded by a Food Safety & Hygiene Inspector. These will be based on 25 marks weighted down to 5 as a bonus on the Maximum allowed as above. All competitions will also be judged on food safety & hygiene, by the chef judges for that class. Separate marking sheet will be available on the Restaurant Association Website.

• Daily Prize-Giving will be held each day at 4.00pm in the meeting rooms on level 1 above the Culinary Fare Hall 2 ASB Showground’s. • All “Of the Year 2010” classes will be presented at the final prize giving on Tuesday evening at 8.00pm at the Ellerslie Event Centre. • Any medals or certificates that are not accepted by the competitor or his/her assistant at the presentation ceremony will be withheld, unless prior arrangements are made with the organizers. No medals or certificates will be given out at the registration desk under any circumstances.

Of the Year classes To achieve an “Of the Year” class the competitor must enter all classes nominated. To be classed the “Of the Year winner” the competitor must achieve at least 80% (Silver Medal) or greater as an average of all classes to be nominated the “Of the Year class” winner. If this is not achieved then the title “Of the Year” will not be awarded. The overall winner of the following classes will only be named. Restaurant of the Year, Pastry Team of the Year. Chef of the Year, Commis of the Year, Service Professional of the Year, Training Food & Beverage Service Person of the Year, Sommelier of the Year, Bartender of the Year & Training Team of the Year.

• To obtain uncollected awards, competitors must apply to the Restaurant Association of New Zealand office with class number, competitors name & address in writing or by email to cfresults2010@restaurant.assoc.co.nz after 30th August 2010. (No phone calls).

NEW ZEALAND CULINARY FARE FEATURES We would like to thank The Pastryhouse for providing pastries for competitors & Judges on Sunday, Monday & Tuesday from 7.00-8.00am. Competitors & Judges must show their badges. THANK YOU The Restaurant Association of New Zealand would also like to recognise the following sponsors for their products & services during the show: Venue Sponsor ASB Showgrounds

NZCA for their members on-going help and advice

Ecolab Suppliers of specialist cleaning products & systems

Edwards Technical Equipment Supplier

Speigelau Glassware supplier for Restaurant of the Year & Bartender of the Year

Norwest Gasfitting Ltd for their assistance

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

Omnigraphics for supplying Printing & Banners

Indoor Dining Sponsor for Judges Car parking

Paul Hodge of Cater Plus Services NZ Ltd for his ongoing assistance during the 3 days of the show & his work on the compilation of the Culinary Fare results

Sous Chef Supplier of “Texturas”

We would like to extend a huge thank you to the Hospitality Standards Institute for once again sponsoring the Kitchen Judges with Chefs Whites & Restaurant Service Judges with shirts

TIMETABLE Sunday 22nd August 2010 TIME 6.30am 6.45 7.00 7.15 7.30 7.45 8.00 8.15 8.30 8.45 9.00 9.15 9.30 9.45

Pacific Kitchen

Tui Restaurant

Kea

Pukeko Restaurant

Soup TRAINING Heat 1

Café Breakfast Secondary Heat 1

College Challenge Secondary Heat 1

Complete Chef OPEN (Entrée)

Café Breakfast Secondary Heat 2

Table Setting Secondary Heat 1

Apprentice Waiter Café Beverages TRAINING

10.00 10.15

Table Setting Secondary Heat 2 Table Setting Secondary Heat 3

10.30 10.45 11.00 11.30 11.45 12.15 12.30

Restaurant of the Year Kitchen

12.45 1.00 1.15

Restaurant of the Year Restaurant

Napkin Folding TRAINING

4.00 4.15 4.30 4.45 5.00 5.15

Table Setting TRAINING Heat 1 Complete Chef OPEN (Dessert)

6.00 6.15 6.30 6.45 7.00 7.15 7.30 7.45

Barista OPEN

Nga Kai ate Maori (Food of the Maori) OPEN

5.30 5.45 Egg Dish TRAINING

Table Setting TRAINING Heat 2

Innovative Table Setting OPEN

7.15 7.30 7.45 8.00 8.15 8.30 8.45 9.00 9.15 9.30 9.45 10.00 10.15 10.30 10.45 11.00 11.15 11.30 11.45 12.15 12.30 12.45 1.00 1.15 1.30 1.45

Live Main & Dessert OPEN Heat 1

2.00 2.15 2.30 2.45 3.00 3.15

Cervena Dish OPEN

Table Setting TRAINING Heat 3 Live Main & Dessert OPEN Heat 2

NZ Wine Knowledge Blind Tasting

TIME 6.30am 6.45 7.00

12.00 Live Dessert TRAINING

Barista TRAINING

2.00 2.15 2.30

3.30 3.45

College Challenge Secondary Heat 2

NZ Wine Knowledge Theory/Food Match

1.30 1.45

2.45 3.00 3.15

Soup TRAINING Heat 2

Complete Chef OPEN (Main)

11.15

12.00

Tasman Kitchen

3.30 3.45 4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00 6.15 6.30

Fish & Seafood OPEN

The Classics TRAINING

6.45 7.00 7.15 7.30 7.45

TIMETABLE Monday 23rd August 2010 TIME 6.00am 6.15 6.30 6.45 7.00 7.15 7.30 7.45

Pacific Kitchen

Tui Restaurant

Pukeko Restaurant

Tasman Kitchen

TIME 6.00am 6.15

Chicken OPEN

6.30 6.45 7.00 7.15 7.30

Duck Dish OPEN

7.45

8.00 8.15 8.30 8.45 9.00

Kea

8.00 8.15

Fruit and Vegetable Carving OPEN

Salmon Live OPEN

Pastry team of the Year (5:30am start)

9.15 9.30

8.30 8.45 9.00 9.15 9.30

9.45 10.00 10.15

10.30 10.45 11.00

Set up Cocktails

11.15

Pastry Presentation Area

11.15

11.30

11.45

12.00 12.15 12.30 12.45 1.00 1.15 1.30 1.45

TOQUE d’Or Kitchen

TOQUE d’Or Restaurant

2.00 2.15 2.30

4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00 6.15 6.30 6.45 7.00

Classic Cocktail TRAINING Heat 2

Salmon Live TRAINING Heat 1

Pork Dish OPEN

Salmon Live TRAINING Heat 2

12.15 12.30 12.45 1.00

Original/Innovative Cocktail TRAINING Heat 2

Classic Cocktail TRAINING Heat 1

2.45 3.00 3.15 3.30 3.45

12.00

Original/Innovative Cocktail TRAINING Heat 1

1.15 Kapiti Cheese Experience 1.30 OPEN 1.45

Public viewing of Pastry team work & removal at 3pm

Wine Beverage Service OPEN

Wine Beverage Service TRAINING 1

Mystery Box Table Setting OPEN

Wine Beverage Service TRAINING 2

2.00 2.15 2.30 Lamb & Beef OPEN

3.15 3.30 3.45 Molecular Gastronomy OPEN

4.00 4.15 4.30 4.45 5.00

Pasta Dish TRAINING

Live Dessert OPEN

Beer & Food Match OPEN

2.45 3.00

5.15 5.30 5.45 6.00 6.15 6.30 6.45 7.00

TIMETABLE Tuesday 24th August 2010 TIME 6.00am 6.30 6.45 7.00 7.15 7.30

Pacific Kitchen

Tui Restaurant

Kea

Pukeko Restaurant

Sushi Masters OPEN Formal Breakfast TRAINING

7.45 8.00 8.15 8.30 8.45 9.00 9.15 9.30 9.45 10.00 10.15 10.30 10.45 11.00

Tasman Kitchen

NZJHC Mocktail Final Wine & Food Match OPEN

Bartender of the Year Product Knowledge

NZJHC Secondary School Challenge Final

NZJHC Table setting Final

Mystery Box OPEN

Classic Cocktail OPEN

Bidvest Team Event

11.15 11.30

Brief with Kitchen

11.15

12.00 TRAINING Team Skills Kitchen

Original/Innovative Cocktail OPEN

TRAINING Team Skills Restaurant.

High Tea Secondary Heat 1 Bartender of the Year Spirit/Liqueurs Identifying

2.30 2.45 3.00 3.15 3.30

8.00 8.15 8.30 8.45 9.00 9.15 9.30 9.45 10.00 10.15 10.30 10.45 11.00

11.45

12.00 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15

7.45

11.30

Table Service OPEN

11.45

TIME 6.00am 6.30 6.45 7.00 7.15 7.30

2.30 Apprentice Chef

High Tea Secondary Heat 2

“Of the Year 2010” and Absolute Chef times Class Name

Sunday

Monday

Tuesday

CHEF OF THE YEAR Y621

S124 K321

K322

K325

SERVICE PROFESSIONAL. Y624

R421

R422 R424

R423

PASTRY TEAM OF THE YEAR. Y603

Y622

COMMIS OF THE YEAR. Y600

S 102 S103

K302

FOOD AND BEVERAGE TRAINING. Y601

R400 R401

R403 C500

SOMMELIER OF THE YEAR. Y625

BARTENDER OF THE YEAR. Y626

COMPLETE CHEF K337 All Sunday

All parts held off site see main schedule C520 C521 C522 7:45 Entrée (Pacific Kitchen)

11:00 Main (Tasman Kitchen)

12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15

3:15 Dessert (Pacific Kitchen)

2.45 3.00 3.15 3.30

COMPETITION DESCRIPTIONS STATICS TRAINING S100

S102

GLAZED FRUIT FLAN - TRAINING Sponsored by BARKER FRUIT PROCESSORS LTD

HOT MAIN PRESENTED COLD – TRAINING Sponsored by HERITAGE AUCKLAND

A Fruit Flan of the competitor’s choice for six covers. Maximum size 200mm, minimum size 180mm. Competitors can choose the fruit fillings for their flans but must use Barker’s ready to use glaze to finish their entry. Fresh Fruit must be predominant & all products may be tasted. Two recipe & one description cards are to be supplied.

This is a compulsory class for New Zealand Commis Chef of the Year 2010. To display two portions of hot main presented cold. The total weight of the meal size should be no more than 220g, per plated main course. Particular attention should be paid to the balance of proteins, starch, vegetables, fat & carbohydrates. Note: The judges reserve the right to cut into your food items.

The winner will receive a Barker’s Gift Hamper sponsored by Barker Fruit Processors Ltd.

Competitors are to demonstrate application of practical skills through the dish with attention to detail on clear & even glazing techniques. Two recipe & one description cards are to be supplied.

Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm, ASB Showgrounds

The winner will receive one night’s accommodation at a Heritage Hotel, sponsored by Heritage Auckland.

S101

Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm, ASB Showgrounds

CHOCOLATE DESSERT – TRAINING Sponsored by BELCOLADE A restaurant dessert presented as two portions each individually plated. The use of Belcolade chocolate must be prominent throughout the dessert concept. For product information please contact Bryan Cox on 021 480 301. Samples will be provided to confirmed competitors. Two recipe & one description cards are to be supplied.

S103 COLD DESSERT - TRAINING Sponsored by NZ TAMARILLO GROWERS ASSOCIATION

The winner will receive a Luxury Hamper sponsored by Brandlines.

This is a compulsory class for New Zealand Commis Chef of the Year 2010.

Time: Sunday 6.00am - 7.30am Prize-Giving: Sunday 4.00pm ASB Showgrounds

To display two portions of the same dessert each individually plated. Tamarillos must feature prominently throughout the dessert & the use of Tamarillos either on top or to the side of the cold dessert is encouraged. The judges reserve the right to cut into your food items. Two recipe & one description cards are to be supplied. The winner will receive a Luxury Hamper sponsored by Tamarillo Growers Association. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS OPEN S120

S122

CELEBRATION CAKE – OPEN Sponsored by STARLINE DISHWASHING SYSTEMS

CHOCOLATE DESSERT - OPEN Sponsored by SABATO A restaurant dessert presented as four portions individually plated. The use of Valrhona Grand Cru chocolate must be prominent throughout the dessert concept. Information & details of the Valrhona Grand Cru chocolate range is available from Sabato on 09-630 8751. Samples will be supplied to confirmed competitors. Two recipe & one description cards are to be supplied. The judges reserve the right to cut into your food items.

Cake to be of a celebration theme i.e. wedding, birthday or anniversary. Dimension of the base of the cake is not to exceed 500mm across the widest part. No height restriction. Technical information will be sent to confirmed competitors. Two recipe & one description cards are to be supplied. The winner will receive a Luxury Food Basket sponsored by Starline (Washtech Ltd).

A copy of the Valrhona bible Au Coeur des Saveurs by Frederic Bau (value $220) will be presented to the winner sponsored by Sabato.

Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm, ASB Showgrounds

S121 CONFECTIONERY SHOWPIECE & PRESENTATION - OPEN Sponsored by CHELSEA SUGAR

S123 MARGARINE CARVING BUFFET SHOWPIECE – OPEN (LIVE ONLY) Sponsored by NZ BAKELS LTD

Chocolate models, sugar work, Pastillage, paste models etc. No internal material or supports. Each showpiece must include one choice of the following presentation: petit fours or chocolates (pralines). From this choice you must present a range of 6 items giving 8 portions of each, so your total number of pieces presented will be 48. The showpiece should indicate the theme or event of the items being served. Maximum space allocation is 100 cm x 100 cm. The show piece must not exceed 75 % of total space. Two recipe & one description cards are to be supplied.

(Theme: Incorporating a Farm implement) Please note that the theme MUST be observed Internal supports permitted but must not be visible. Maximum space allocation is 900mm x 900mm. Margarine will be supplied to registered competitors for the competition. Phone Andreas Voegelin on 09 579 6079 for 25kg Carton.

The winner will receive a hamper & $100 Westfield Gift Voucher sponsored by Chelsea Sugar.

The winner of the showpiece will receive a $100 Southern Hospitality Voucher sponsored by NZ Bakels Ltd.

Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm, ASB Showgrounds

Time: Sunday 9am – 2pm Monday 9am – 2pm Tuesday 7am – 11am Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

S124

S125

HOT ENTRÉE & MAIN PRESENTED COLD - OPEN Sponsored by ALFA ONE RICE BRAN OIL

GATEAU - OPEN Sponsored by HANSELLS

This is a compulsory class for New Zealand Chef of the Year 2010.

To display one Gateau (200 -250 mm) of either a classical or contemporary style. The Gateau must consist of a minimum of three layers of the competitor’s choice (e.g. Genoise, Joconde, Meringue, Japonaise, Dacquoies, & Sweet Pastry etc). Competitors must use at least one Hansells Baking Product in the Gateau.

Modern, classical or original. Hot Entrée and Main Course - presented cold. Two plates of each course both Entree plates and both Main plates to be the same, prepared and displayed as individual servings.

The Gateau must be served, with one portion removed. This separate portion must be displayed on a white plate with no extra adornments & with an overall design for the theme. Competitors are encouraged to use imagination & creativity.

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

There must also be displayed two recipe & one description cards & the competitor should state the theme & why they used the ingredients for that theme.

Competitors are to demonstrate application of practical skills through the dish with attention to detail on clear and even glazing techniques. There must also be displayed two recipe and one description cards for each dish.

The winner will receive a cooler bag with products from Hansells Food Group Portfolio with a Hansells branded Cake Server & a Hansells branded Apron.

The winner will receive a Cooler bag with Products from Hansells Food Group Portfolio including Alfa One Rice Bran Oil products.

Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm in ASB Showgrounds

Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm, ASB Showgrounds

S126 INNOVATIVE TAPAS – OPEN Sponsored by SIMUNOVICH OLIVE OIL To display five (5) different kinds of tapas, bite size, six (6) separate portions of each (Total 30 pieces). Presented cold represent hot where applicable. At least two (2) tapas need to incorporate Simunovich Olive Oil & must be identified on the recipe card. 90% of the marks are allocated to composition & presentation. Two recipe & one description card are to be supplied per tapas. The winner will receive a $200 gift basket of Olive Bodycare & Olive Oil. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm in ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS SECONDARY SCHOOL CULINARY & FRONT OF HOUSE SPECIAL CONDITIONS

H 201

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

COLLEGE CHALLENGE Sponsored by AUCKLAND HOTEL & CHEFS TRAINING SCHOOL

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

The competitor has 60 minutes to produce two plated portions of a specific recipe provided. Confirmed competitors will be provided with the recipe in July 2010. Judging will be based on skills, methods, technique & end product. Two description cards are to be supplied.

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

The winner will receive an Educational Scholarship with the Auckland Hotel & Chefs Training School valued at $5575 (conditions apply). The runner up will receive a set of knives & the winning school will receive a trophy to be held for one year, sponsored by the Auckland Hotel & Chefs Training School.

Please note ALL Culinary Rules & conditions apply.

Time: Sunday Heat 1: 7:30am Heat 2: 9:45am Both heats in Tasman Kitchen Prize-Giving: Sunday 4.00pm, ASB Showgrounds

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

H202 H200

HIGH TEA Sponsored by DILMAH NZ LIMITED

CAFÉ BREAKFAST Sponsored by VERKERKS

Competitors have 60 minutes to produce 2 individual portions of High Tea including scones & sandwiches, suitable to be served with Dilmah Tea. Three recipe & two description cards are to be supplied. Tea Bags will NOT be supplied on the day. The High Tea is then to be served with a tea from the Dilmah range.

Prepare & present a café style hot cooked breakfast for two covers to be individually plated within 45 minutes. The breakfast must include bacon & sausages (from the Verkerks range), tomato & your choice in style of eggs. Three recipe & two description cards are to be supplied. Verkerks products will be supplied on the day. To receive a product list & samples please contact Rachel John 0274 222 718.

The winner will receive a “t” series Gift Pack by Dilmah along with a Dilmah 12 slot presenter filled with a selection of Dilmah Teas sponsored by Dilmah NZ Limited.

The winner will receive the Culinary Institute of America cookbook: The Art & Craft of the Cold Kitchen & a voucher to attend a Taste Course at Restaurant Association of New Zealand.

Time: Tuesday Heat 1: 1.15 pm Tasman Kitchen Tuesday Heat 2: 2.45pm Pacific Kitchen Prize-Giving:Tuesday 8.00pm at Ellerslie Event Centre

Time: Sunday Heat 1: 6:45am Heat 2: 9:00am – Pacific Kitchen Prize-Giving: Sunday 4.00pm ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

H203

K301

TABLE SETTING Sponsored by ELLERSLIE EVENT CENTRE

PASTA DISH – TRAINING Sponsored by PASTA D’ORO A main course of four covers to be individually plated within 45 minutes featuring Pasta d’Oro Fresh Pasta. Samples & product information will be sent to all confirmed competitors & Pasta d’Oro products will be supplied on the day. Three recipe & two description cards are to be supplied.

Competitors have 30 minutes to complete a standard full Table d’hôte restaurant setting of four covers including glassware, the preparation of a bud flower arrangement & a serviette fold. 900mm square table, chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment.

The winner will receive a pasta serving dish & products sponsored by Pasta d’Oro Ltd.

The winner will receive a $200 Bartercard Gift Card sponsored by Ellerslie Event Centre.

Time: Monday 5.15pm – Tasman Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Time: Sunday – Pukeko Restaurant Area (all heats) Heat 1: 8.45am Heat 2: 9.30am Heat 3: 10.15am Prize-Giving: Sunday 4.00pm, ASB Showgrounds

K302 SALMON – TRAINING Sponsored by AKAROA SALMON

LIVE KITCHEN TRAINING

A compulsory class for New Zealand Commis Chef of the Year 2010.

K300

A main course of four covers individually plated within 60 minutes featuring fresh Akaroa Salmon fillet. Three recipe & two description cards are to be supplied.

SOUP - TRAINING Sponsored by FRENCH BAKERY

Contact for information & delivery of 1x fillet for practice will be Tom Broughton 03 3482191, tombroughton@akaroasalmon.co.nz; Akaroa Salmon will supply for the competition 2x scaled fillet per competitor, with the pin bones removed (approx. weight 600g fillet).

Four portions of the competitors´choice to be individually served within 45 minutes. The soup must be served with your selection of bread from the Heat and Eat Loaves range from French Bakery. The bread should compliment the soup and be presented as part of the finished dish. For product samples / information please contact Nicola Gavey 021 270 0788. Heat and Eat Loaves will be supplied on the day. Three recipe and two description cards are to be supplied.

The winner will receive a $300 Southern Hospitality gift voucher from Akaroa Salmon. The voucher will be presented at the official prize giving for this competition by Duncan Bates; if the winner does not present at the prize giving then the prize will forfeit so it is important the winner attends the prize giving.

The winner will receive $200 gift voucher to Milly’s Kitchenware in Parnell sponsored by French Bakery.

Hygiene component to this class

Time: Sunday Heat 1: 6.30am Heat 2: 8.45am Both heats in Tasman Kitchen Prize-Giving: Sunday 4.00pm, ASB Showgrounds

Time: Monday Heat 1: 3.30pm Heat 2: 6.00pm Both heats in Pacific Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

K303

K305

LIVE DESSERT - TRAINING Sponsored by OCEAN SPRAY

THE APPRENTICE CHEF Sponsored by FONTERRA BRANDS FOODSERVICES

A hot or cold dessert of four covers to be individually plated within 60 minutes. Dessert must incorporate one or more of the following products from the Ocean Spray range: cranberry or grapefruit juice drinks, cranberry sauce or Craisins, sweetened dried cranberries. For product samples send your contact details by Friday 30th July to Susan Huria on susan@hagroup. co.nz. Three recipe & two description cards are to be supplied.

This competition is for a 1st year chef apprentice only (i.e. it is open to any apprentice or Modern Apprentice with less than 2000 hours hospitality experience and that has not completed the first year of their apprenticeship and open to any age). In one (1) hour, the following skills should be displayed:

The winner will receive $500 cash courtesy of Ocean Spray.

Time: Sunday 12.15pm – Tasman Kitchen Prize-Giving: Sunday 4.00pm, ASB Showgrounds

B. C. D.

K304 E.

THE CLASSICS - TRAINING Sponsored by BRAVO RECRUITMENT What can you recall? You will be presented with the ingredients for ONE of the following Classics & a recipe. Coq au vin, Reforme de Cotelettes d’agneau, Fish Meunière. All the ingredients, recipe & a picture will be in the mystery box. You will have to replicate the dish within 60 minutes. Competitors are required to bring all equipment.

Prepare and serve 6 (six) Pomme Marquise use the tomato cru to finish the dish. 150 grams Julienne Carrot presented in a suitable container. One (1) Tomato concassé cru. (Use in the dish above. But present prior to use). One (1) three (3) – egg cheese omelette (Cheese must be from the Kapiti range see below). Served on a white plate (no garnish other than the nominated cheese). Omelette must be rolled. Produce 250 grams Plain Pasta on site. Cut in Tagliatelle (Supply own machine if required). Cooked and served using a cheese from the range below and Creme Fraiche or the Anchor Cooking cream from the Fonterra Foodservices Range.

Please select from the following Kapiti cheeses; Blues: Kikorangi, Awa Blue, Kahurangi Creamy Blue Washed rind: Ramara, Port Nicolson White Mould: Aorangi, Kotuku, Kirima Goat: Mt Hector, Mt Herbert Yellows: Tutermoana Cheddar, Karu Swiss, Pamaro Parmesan, Havarti, Smoked Havarti

The winner will receive a $200 “Cook the Books” voucher sponsored by Bravo Recruitment. For recipes for the above dishes please go to: www.restaurantnz.co.nz

The winner will receive a day in the kitchen with Michael Van De Elzen, Head Chef at Molten and $500 scholarship grant for following years study/apprenticeship sponsored by Fonterra Brands Foodservices.

Time: Sunday 7.00pm Pacific Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

Time: Tuesday 2.30pm Tasman Kitchen Prize-Giving:Tuesday 8pm at Ellerslie Event Centre

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS COOKERY LIVE KITCHEN OPEN K306

K320

FORMAL BREAKFAST - TRAINING Sponsored by HEINZ WATTIES LTD

FRUIT & VEGETABLE CARVING - OPEN Sponsored by KSV Limited

A breakfast dish of four covers individually plated within 60 minutes using (Wattie’s Baked Beans or Wattie’s Spaghetti) along with (Wattie’s Cream Style Corn or Wattie’s Black Doris Plums). The finished dish should promote this New Zealand iconic brand to an overseas visitor & be suitable to be served at a formal breakfast occasion.

To execute a FREE STYLE Fruit & Vegetable carving with the selection & theme of the contestant’s own choice, of which work has to be completed within the given 3 hours. All participants must bring their own fruits & vegetables & using at least 3 different fruits or vegetables.

Competitors must use one (1) product from each of the above groups to create their breakfast dish.

Accessories such as wires, pins & wooden sticks are allowed, but should not be visible. Contestants have to provide their own working tools & stands. Pre-carved pieces are not allowed. Failure to comply with the rules will automatically disqualify the contestant.

A protein & suitable starch must also be used but the Heinz Wattie’s products must be at least 40% of the overall dish. Competitors are encouraged to use imagination & creativity. Your dish should enhance the use of the Heinz Wattie’s products & may be “processed” in any way. Three recipe & two description cards are to be supplied.

Maximum size of the exhibit Height limit

The winner will receive a $1000 gift voucher from the House of Knives sponsored by Heinz Watties Ltd.

NB: Finished carvings will be moved after marking for display in the static area throughout the Culinary Fare. Carvings must be on a solid base for transport.

Time: Tuesday 7.00 am Pacific Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

The winner will receive a Luxury Fruit Basket sponsored by KSV Limited. Time: Monday 7.00am Kea Restaurant Area Prize-Giving: Monday 4.00pm, ASB Showgrounds

K307 EGG DISH – TRAINING Sponsored by ZEAGOLD FOODS

K321

This competition requires the competitor to produce the following 2 egg dishes within 45 minutes: • •

120 x 90 cm 120 cm

LIVE DESSERT - OPEN Sponsored by DOLE PACKAGED FOODS

Four portions of a hot cheese soufflé incorporating the Zeagold Products range egg white and egg yolk range. The soufflés are to be served in a ramekin dish. One Glenpark Woodland free range three (3) egg plain folded omelet. Omelet must be served without garnish.

A hot or cold dessert of four covers to be individually plated within 60 minutes. Dessert to feature product from either Dole Canned Tropical Gold Pineapple slices in juice or Dole Pineapple Juice - not from concentrate. For product information & samples please contact Lourence Bacani on 09 302 1196 or email Lourence.Bacani@paveconsumerbrands.co.nz Three recipe & two description cards are to be supplied.

Samples of the Zeagold Products range will be sent to confirmed competitors and all egg products will be provided on the day of the competition. For product information go to www.zeagold.co.nz Three recipe cards and one description card are to be supplied.

The winner will receive a cash prize of $200 Sponsored by Dole Packaged Foods.

The winner will receive $150 Voucher for Southern Hospitality sponsored by Zeagold Foods.

Time: Monday 6.15pm Tasman Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Time: Sunday 5.45pm - Pacific Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

K322

K324

SALMON – OPEN Sponsored by AKAROA SALMON

WINE & FOOD MATCH – OPEN Sponsored by DOG POINT

This is a compulsory class for New Zealand Chef of the Year 2010.

A main course of four covers to be individually plated within 60 minutes and to be matched with Dog Point wine.

A main course of four covers to be individually plated within 60 minutes featuring fresh Akaroa Salmon fillet. Three recipe & two description cards are to be supplied.

Entrants should focus on a food match that enhances the distinctive flavours of the wine selected. For Wine product information and tasting samples please contact Paula Ewers pewers@redwhitecellar.co.nz Samples will be supplied on the day of competition. Three recipe and two description cards are to be supplied.

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

The winner will receive a night for two in Akaroa, including dinner at Harbour 71 Restaurant & a scenic trip on the ‘Black Cat’ plus $300 cash. The winner will visit the salmon farm while staying in Akaroa.

Time: Tuesday 8.15am –Pacific Kitchen Prize-Giving: Tuesday 4.00pm ASB Showgrounds

Hygiene component to this class

K325 Time: Monday 8.30am – Pacific Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

MYSTERY BOX - OPEN Sponsored by DELMAINE FINE FOODS This is a compulsory element of New Zealand Chef of the Year 2010.

K323

A main course of four covers to be individually plated within 60 minutes. An additional 15 minutes will be given for menu planning & kitchen set-up. Competitors will be provided with a mystery box of ingredients. It is not necessary to use all ingredients. A menu card must be provided (handwritten on a form you will be provided with) & presented with the dish for judging.

CORN-FED FREE RANGE CHICKEN – OPEN Sponsored by RANGITIKEI A main course of four covers featuring Corn-fed Free Range Breast Fillet Skin on PC 210g as supplied by Rangitikei & to be individually plated within 60 minutes. Samples & a list of products from Rangitikei will be sent to all confirmed competitors. Product (4 portions breast Fillet Skin on PC 210g) will be supplied on the day from Rangitikei. Three recipe & two description cards are to be supplied.

The winner will receive a large basket of quality European inspired foods & Italian wine supplied by Delmaine Fine Foods.

The winners will receive: 1st Place: $200 worth of Rangitikei Corn-fed Free Range Chicken 2nd Place: $100 worth of Rangitikei Corn-fed Free Range Chicken 3rd Place: $50 worth of Rangitikei Corn-fed Free Range Chicken.

Hygiene component to this class

Time: Tuesday 9.30am – Pacific Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

All winners will have their Restaurant & name posted on the Rangitikei Website. Time: Monday 6:00am – Pacific Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

K326

K328

LAMB & BEEF DISH - OPEN Sponsored by ESSENTIAL CUISINE

PORK DISH - OPEN Sponsored by MEAT CUISINE

A main course of four covers to be individually plated within 60 minutes. A Lamb cut of your choice maybe used but this must be accompanied by one of the following parts of beef: tongue, sweetbreads, kidney or liver. The sauce is to include an Essential Cuisine Stock or Jus. For further product information please consult www.essentialcuisine.co.nz Competitors will be judged on their offal preparation skills as well as the completed dish. Three recipe & two description cards are to be supplied.

A contemporary main course of four covers to be individually plated within 60 minutes featuring pork fillet. Three recipe & two description cards are to be supplied. 4 x 200gm portions of pork fillet will be supplied by Meat Cuisine on the day. The winner will receive a personalised chefs’ jacket and a new steel sponsored by Meat Cuisine. Time: Monday 4.45pm – Pacific Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

The winner will receive a fantastic Scanpan Classic Wok with Stainless Steel Lid, a Coppertail Furi Knife Set & a Scanpan Professional Grill Pan valued at over $1,000. Time: Monday 2.30pm – Tasman Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

K329 FISH & SEAFOOD - OPEN Sponsored by GENOESE FOODS LTD

K327

passionate creators of pesto

A main course of four covers to be individually plated within 60 minutes. The dish is to incorporate at least one Genoese product. Three recipe & two description cards are to be supplied. For a current list of Genoese products contact Genoese Foods on 0800 436637 or email info@genoese.co.nz (samples available on request).

CERVENA DISH – OPEN Sponsored by DEER INDUSTRY NEW ZEALAND A main course of four covers to be individually plated within 60 minutes, featuring Cervena Venison. Three recipe & two description cards are to be supplied. Samples & information will be supplied to confirmed competitors & two rumps (approx 400 grams each) of Cervena Venison will be supplied on the day to each competitor.

The winner will receive a shopping spree at Southern Hospitality to the value of $500 sponsored by Genoese Foods Ltd. Time: Sunday 6.45pm – Tasman Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

The winner will receive $500 sponsored by Deer Industry New Zealand. Time: Sunday 3.30pm – Tasman Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

New Zealand King Salmon.

Perfect on any plate. When you choose products from New Zealand King Salmon you’re choosing the ﬁnest nature can offer. Our King Salmon is raised in the crystal clear waters of the Marlborough Sounds and harvested everyday to ensure you can have premium quality cuts all year round. Our salmon have a superior ﬂ avour, colour and texture as well as twice the amount of Omega-3 as the Atlantic Salmon species. So it’s no wonder the extensive range of New Zealand King Salmon products are used by discerning chefs around the world.

Seasmoke Product Range

Regal Salmon

Southern Ocean

A boutique range of

Product Range

smoked salmon, mussels

Regal fresh, hot and cold

A range of natural and

and mackerel. Locally

smoked salmon is available

conveniently packed

sourced and cured in

in a wide variety of cuts

smoked salmon products.

manuka smoke, sea salt

and styles, including

Perfect as ingredients

and natural marinades

whole fresh ﬁllets and

in dishes to reduce

to create a wonderful old

steaks, kebabs, caviar and

preparation times.

world ﬂ avour.

smoked products.

For all enquires call us on 0800 725 666 or email orders@kingsalmon.co.nz kingsalmon.co.nz

COMPETITION DESCRIPTIONS

K330

K332

SUSHI MASTERS - OPEN Sponsored by SUSHI CO FROZEN SUSHI

NGA KAI ATE MAORI WITH SALMON (FOOD OF THE MAORI) - OPEN Sponsored by REGAL MARLBOROUGH SALMON

In the 60 minutes the competitor should make: Morikomi Plate Traditional Japanese style, Technical skills, Originality, and Presentation. Make two identical plates of six pieces of nigiri and one maki roll (eight cuts in a roll). One plate will be for judge tasting and one for display. Chefs must not exceed number of pieces/cuts of sushi indicated above. All foods must be prepared at the competition and must include wasabi and ginger. Use of produce or other condiments is optional.

A main course of four covers to be individually plated within 60 minutes and using Regal Marlborough Salmon and Nga Kai ate Maori (Food of the Maori). Competitors are asked to accompany the Regal Marlborough Salmon with 1 or 2 native proteins ( e.g.: scallops, kina) 1 or 2 native dry goods( e.g.: horopito kawakawa) and 1 or 2 native vegetables (e.g.: kumara, kelp). Confirmed Competitors will be issued with a list of Native ingredient ideas. Fresh Regal Salmon fillets will be supplied to confirmed competitors and on the day by Regal Marlborough Salmon, the fillets will be skin on bone out and approximately 1.2kg. Other Nga Kai ate Maori can be used to enhance the dish (to be discussed with the Salon Director via email). Three recipe and two description cards are to be supplied using the Regal name in the title.

Signature Roll Produce two identical plates of one special maki roll (eight cuts in a roll), one plate will be for judge tasting and one for display. All food items must be made at the competition, however, sauces can be pre-made and brought to the competition. Due to the creativity in this category wasabi and ginger are optional on rolls that feature fully cooked/cured seafood/protein items or dessert-style rolls. In addition, use of produce or other condiments is optional as well.

The winning dish will be presented on the restaurant menu where the chef is working (subject to chefs approval). Regal Marlborough Salmon will provide the salmon product required for 1 month that the recipe is featured on the menu.

Rice Competitors can bring their own prepared sushi rice for their competition category entries. Three recipe & two description cards are to be supplied.

Time: Sunday 4.30pm - Pacific Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

The winner will receive a cash prize of $200 sponsored by Sushi Co Frozen Sushi. Time: Tuesday 6.00am - Tasman Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

K333 MOLECULAR GASTRONOMY – OPEN Sponsored by E-GAS

K331 LIVE MAIN & DESSERT – OPEN Sponsored by NEW ZEALAND CHEFS ASSOCIATION

Are you a Physicist in the kitchen with 21st Century ideas? Are you the el Bulli or The Fat Duck chef of New Zealand? Can you create in 75 minutes an entree & dessert for four covers to be individually plated, using Molecular Gastronomy with “ingredients” from the el Bulli “Texturas” product range? Create plated food from some of the best-known techniques, using hot gelatins, airs, caviars, foams or spherical raviolis? Infinite possibilities to broaden your range of preparations! Three recipe & two description cards are to be supplied. For product information on Albert y Ferran Adria Texturas please contact Sous Chef on 09 269 6373.

This is a compulsory class for New Zealand Chef of the Year 2010. Main course & dessert of four covers to be individually plated within 90 minutes. Three recipe & two description cards are to be supplied. The winner will receive $500.00 cash, sponsored by the New Zealand Chefs Association.

The winner will receive $1000 cash sponsored by E-Gas & a $300 Voucher provided by the el Bulli Texturas distributors, Sous Chef. This competition has been proudly sponsored by E-Gas your 100% Kiwi owned & operated Natural Gas supplier.

Hygiene component to this class

Time: Sunday Heat 1: 1.30pm Heat 2: 4.45pm Both heats in Tasman Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

Time: Monday 3.45pm Tasman Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

K334

K336

KAPITI CHEESE EXPERIENCE – OPEN Sponsored by KAPITI

COMPLETE CHEF – OPEN Sponsored by NOVA ENERGY

Prepare 1 serving of cheese in 60 minutes to be served as part of an 8 course degustation menu for 4 guests (4 identical plates). The course must feature (1) cheese from the list below served with two accompaniments. FINISHED ARTWORK

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Do you have all the necessary parts? Will you be chopped, sliced and diced? In the morning you compete in a 1 hour mystery ingredient hot entrée. Later in the day some of you will compete to create a main course in 1 hour with another mystery ingredient. Finally later in the day it’s onto dessert! This time it’s copying a classic French dessert in 1 hour. A menu card and ingredients list must be provided (handwritten on a form you will be provided with) and presented with the dish for judging. (Entree and Main only).

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Competitors must showcase the cheese whilst presenting the course in a style suitable for a fine dining restaurant. These accompaniments must be made on the day of the competition and should enhance your chosen cheese by showcasing the flavour and exquisiteness of the cheese.

The problem is that you may not make it to the end! You may well be chopped, sliced and diced! The top eight go though to compete for the main and finally the top six will compete for the final medals. (Full Kitchen start of 12 otherwise pro rota).

The winner will receive a Gasmate Horizon 4SS Gas Grill BBQ valued at over $1,200 sponsored by Nova Energy. Competition times: Sunday Entree Main Dessert

Your selection will be provided on the day. (Cheeses must be ordered by 6th August 4pm via email to the Salon Director). Three recipe & two description cards are to be supplied. The Winning dishes will be published on the Kapiti website.

7.45am 11.00am 3.15pm

Pacific Kitchen Tasman Kitchen Pacific Kitchen

Hygiene component to this class

The winner will receive; $1000 cash sponsored by Kapiti. Time: Monday 1.15pm Tasman Kitchen Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Prize-Giving: Monday 4.00pm, ASB Showgrounds

K335 DUCK DISH – OPEN Sponsored by QUACK A DUCK A main course of four covers to be individually plated within 60 minutes using one (1) whole duck (oven ready, 2.5kg with head & feet on). Competitors have to create a complete dish with duck, starch & a suitable vegetable, sauce or jus. Three recipe & two description cards are to be supplied. The winner will receive $500 cash sponsored by Quack a Duck. Time: Monday 7.15am Pacific Kitchen Prize-Giving: Monday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

Motivating and inspiring the hospitality industry to succeed by providing them with the tools and resources that help build loyalty, rewarding careers and financial prosperity. Motivating and inspiring the hospitality industry to succeed by providing them with the tools and resources that help build loyalty, rewarding careers and financial prosperity. Motivating and inspiring the hospitality industry to succeed by providing them with the tools and resources that help build loyalty, rewarding careers and financial prosperity. Motivating and inspiring the hospitality industry to succeed by providing them with the tools and resources that help build loyalty, rewarding careers and financial prosperity. Motivating and inspiring the hospitality industry to succeed by providing them with the tools and resources that help build loyalty, rewarding careers and financial prosperity. Motivating and inspiring the hospitality industry to succeed by providing them with the tools and resources that help build loyalty, rewarding careers and financial prosperity.

Itâ&#x20AC;&#x2122;s our mantra. Could it be yours? Restaurant Association of New Zealand www.restaurantnz.co.nz

Restaurant NZ A5 Advert.indd 1

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COMPETITION DESCRIPTIONS FRONT OF HOUSE (RESTAURANT SERVICE) TRAINING R400

R402

TABLE SETTING, CLEARING & CRUMBING DOWN – TRAINING Sponsored by CARLTON PARTY HIRE

BARISTA - TRAINING Sponsored by THE COFFEE CLUB Competitors have 5 minutes for mise en place: checking the espresso machine & set up of any additional equipment. Competitors then have 20 minutes to prepare & present two each of the following beverages: a single espresso, a double shot latte & a single flat white. This competition will be judged under the World Barista Rules.

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2010. Competitors have 30 minutes to complete a standard full Table d’hôte restaurant setting including; water & wine glasses, cruets & butter dishes for four covers. The preparation of a bud flower arrangement & serviette fold to be included. A 900mm square table, four chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment. Competitors then have 15 minutes to clear the table laid (customers will be provided for competitors to work around) & prepare it for the service of a dessert. This is to include the clearing of “dirty” main course, side plates, cutlery, glasses, cruet & butter, crumbing down & preparation for the dessert.

Registered competitors will be given a list of equipment & ingredients available, competitors to supply any other requirements. The winner will receive a $200 dining voucher which may be used at any of The Coffee Club stores in New Zealand, sponsored by The Coffee Club. Time: Sunday 11.30am Kea Restaurant Area Prize-Giving: Sunday 4.00pm, ASB Showgrounds

The winner will receive a $100 Westfield voucher sponsored by Carton Party Hire. Time: Sunday Heat 1: 2.30pm Heat 2: 3.30pm Heat 3: 4.30pm All heats in Pukeko Restaurant Area Prize-Giving: Monday 4.00pm, ASB Showgrounds

R403

R401

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2010. This class may also be entered independently.

WINE & BEVERAGE SERVICE – TRAINING Sponsored by THE LEWISHAM FOUNDATION

CAFÉ BEVERAGES - TRAINING Sponsored by THE COFFEE CLUB

Competitors have 10 minutes mise en place then a further 15 minutes to seat their guests, serve bottled water, a bottle of white wine & a bottle of sparkling wine to a table of four (4) guests & one (1) judge. Judges glasses will be located on a side table. Competitors will be judged not only on technical skill, but also their ability to discuss, with guests at the table, attributes & background on the beverages served. Table, chairs & all wines & water to be served will be supplied. Competitors to supply all glassware & equipment required for this class.

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2010. Competitors have 5 minutes preparation time & 15 minutes production time to make one each of the following – one Cappuccino, one Smoothie or Frappe & one original/imaginative tea based beverage served hot or cold. The original/imaginative beverage creation to be named & presented with a menu card. A short multi-choice questionnaire is to be completed at the conclusion of the class. Registered competitors will be given a list of equipment & ingredients available. Competitors to supply any other requirements & equipment.

The winner will receive a $150 dine find voucher Time: Monday Heat: 1 5.00pm Heat 2 5.45pm Pukeko Restaurant Area Prize-Giving:Tuesday 4.00pm, ASB Showgrounds

The winner will receive a $200 dining voucher which may be used at any of The Coffee Club stores in New Zealand, sponsored by The Coffee Club. Time: Sunday 8.15am – Kea Restaurant Area Prize-Giving: Sunday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS FRONT OF HOUSE (RESTAURANT SERVICE) OPEN R404

R420

NAPKIN FOLDING & CENTRE-PIECE – TRAINING Sponsored by PACIFIC LINEN

BARISTA - OPEN Sponsored by THE COFFEE CLUB Competitors have 5 minutes for mise en place: checking the espresso machine & set up of any additional equipment. Competitors then have 15 minutes to prepare & present four of each of the following beverages: a single espresso, a double shot latte & a single flat white. Registered competitors will be given a list of equipment & ingredients available, competitors to supply any other requirements including own choice of beans to grind. This competition will be judged under the World Barista Rules. Competitors will be required to leave grinders and espresso machine in pre-competition state.

Competitors have 30 minutes to display 4 napkin folds, 2 of each (total 8). The napkin folds will need to be accompanied by a centre-piece of your choice (to be assembled on site). You may display the napkins & centre-piece in a format of your choice (maximum table size will be 900mm square). A white clothed table area will be provided. Competitors are to supply all other equipment. A description card outlining the theme for your set is required to be displayed alongside. The winner will receive $300.00 (inclusive of GST) worth of speciality linen hire products.

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

Time: Sunday 1.30pm Pukeko Restaurant Area Prize-Giving: Monday 4.00pm, ASB Showgrounds

Time: Sunday 3.00pm Kea Restaurant Area Prize-Giving: Monday 4.00pm, ASB Showgrounds

R405

R421

THE APPRENTICE WAITER Sponsored by FUJI XEROX NEW ZEALAND LTD

NZ WINE KNOWLEDGE & FOOD MATCHING – OPEN Sponsored by KUMEU RIVER

This competition is for a 1st year waiting apprentice only (i.e. it is open to any apprentice or Modern Apprentice with less than 2000 hours hospitality experience & that has not completed the first year of their apprenticeship & open to any age).

This is a compulsory class for New Zealand Service Professional of the Year 2010. This class may also be entered independently (subject to availability). This competition will be divided over 3 individual disciplines:

In one (1) hour, the following skills will be displayed: • • • • • • • • •

New Zealand Wine & Knowledge of Viticulture in New Zealand: Competitors will answer a generic questionnaire about New Zealand viticulture.

Set a table for two (2) a la carte covers including water glasses & a centrepiece Open & serve a bottle of mineral water Prepare & serve two (2) pre dinner mocktails of your choice (Competitor to supply all ingredients except ice) Silver serve bread roll Serve an anti-pasto platter (supplied by sponsors) Clear table Prepare & serve 2 (two) special floated coffees A table 900mm square & two chairs, filter coffee, sugar & cream supplied Competitors to supply all other items required for this competition

Food Matching: Competitors are required to taste six (6) wines, two white, two red, one champagne & one dessert wine. Four small tastes of food will be provided & for which the competitor must eat & decide which wine is best enhanced by the food & why. This is completed in written form. Please note that seafood & meat are likely to be included in the food supplied. Tasting: Six (6) Wines will be tasted blind & competitors will identify & answer questions about them in a written form. The winner will receive a magnum of wine from the Kumeu River range. (Winners must be over 18 years of age to receive the wine).

The winner of this class will receive $150.00 voucher from “Cook the Books” sponsored by Fuji Xerox New Zealand Ltd.

Time: Sunday 11.30am Pukeko Restaurant Area: Theory & Food Match Time: Sunday 5.45pm Tui Restaurant Area: Blind Tasting Prize-Giving: Monday 4.00pm, ASB Showgrounds

Time: Sunday 8.45am Tui Restaurant Area Prize-Giving: Sunday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

R422

R424

WINE & BEVERAGE SERVICE – OPEN Sponsored by KIM CRAWFORD WINES

MYSTERY BOX TABLE SETTING – OPEN Sponsored by CARLTON PARTY HIRE

This is a compulsory class for competitors in New Zealand Service Professional of the Year 2010. This class may also be entered independently (subject to availability).

Competitors have 10 minutes mise en place then a further 15 minutes to seat their guests, serve bottled wa ter, a bottle of sparkling wine & a bottle of white wine to a table of four (4) guests & one (1) judge. Judges glasses will be located separately on a side table. 2010 competitors will be judged not only on technical skill, but also their ability to discuss, with guests at the table, attributes & background on the beverages served.

Competitors will have 45 minutes to set a table with linen, crockery, cutlery & accessories supplied in a mystery box. Competitors should bring with them all necessary equipment to cut, polish & prepare the table items such as gloves, polishing bucket/cloths, salvers & scissors.

Table, chairs & all wines & water to be served will be supplied. Competitors to supply all glassware & equipment required for this class.

The winner will receive a $100 dine-find voucher sponsored by Carlton Party Hire

The winner will receive 2 cases of Kim Crawford Wines exclusive Small Parcels range. Kim Crawford Wines proudly supporting the New Zealand Hospitality Industry.

Time: Monday 5.15pm Tui Restaurant Area Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Time: Monday 3.45pm Pukeko Restaurant Area Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

R425 R423

BEER & FOOD MATCH – OPEN Sponsored by MONTEITH’S

TABLE SERVICE – OPEN Sponsored by CHATS MANUKAU INSTITUTE OF TECHNOLOGY

Competitors will be presented with a selection of six (6) New Zealand Craft beers and Monteith’s Crushed Apple Cider.

This is a compulsory class for competitors in New Zealand Service Professional of the Year 2010.

Competitors are required to taste the beverages and then match with a restaurant menu. Competitors will be judged on their written justification of this match including; reasoning by taste, style and enhancement. This class is open to both Front of House and Kitchen competitors.

Competitors have 3 ½ hours to serve a four course meal to four guests (1 hour mise en place, consisting of 40 minutes set-up 20 minutes to greet & seat guests. 2 ½ hours for service). Competitors must also serve an aperitif, a bottle of wine with the main course & a liqueur coffee after dessert. The four course meal & bread rolls will be supplied. Main course to be silver served. The crockery for each course will be supplied (main plate white 30cm). Filter coffee & hot water will be available. Also supplied will be a 900mm square table, a trestle sideboard, (competitors may bring their own gueridon station if needed). It should be noted that all competitors will be required to be at a briefing on Monday 23rd August 2010 (Time to be advised). This is to meet the chefs from the BIDVest Competition (T701). Your four courses will be created by a competitor from this class. All menus will be different as the chef competitors are working from a magic box.

The winner will receive a Monteith’s Apron plus 4 dozen Monteith’s beers matched to set of Monteith’s goblet glasses to serve them in. (Competitors must be over 18 to receive this prize). Time: Monday 6.30pm Tui Restaurant Area Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

The winner will receive Hospitality Reference Books to the value of $300 sponsored by CHATS (Culinary, Hospitality & Tourism School) MIT. Time: Tuesday 10.00am – Pukeko Restaurant Area Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

R426

C501

INNOVATIVE TABLE SETTING – OPEN Sponsored by NORTH SHORE INTERNATIONAL ACADEMY (NSIA)

ORIGINAL / INNOVATIVE COCKTAIL – TRAINING Sponsored by DE KUYPER LIQUEURS Competitors have 5 minutes to set up & 15 minutes to produce 2 glasses of one original / innovative cocktail using De Kuyper Liqueurs & a range of Hancock Spirits as key components. Spirits & Liqueurs will be supplied. All other ingredients & garnishes are to be supplied by the competitor. Please supply a recipe card & a name for the cocktail at the time of presentation. You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process.

Competitors will have 60 minutes to complete a fully themed table setting of 4 covers of their choice. Tables supplied will be square 900mm. This will demonstrate innovation, practicality & style. Table set is to include all glassware, linen, crockery & cutlery. Competitors should bring with them all necessary equipment to clean & prepare their table; gloves, polishing bucket, scissors tools & accessories (nothing is supplied).

The winner will receive a De Kuyper cocktail pack* & one 1-hour personal cocktail training session with Matt Bradley, Hancocks Spirits Ambassador in the Hancocks Training Bar. * If under 18 – the cocktail pack will be non alcoholic.

A theme card explaining the theme is required to be displayed (can be placed on chair). The winner will receive NSIA Barista Training Course valued at $495.00 sponsored by North Shore International Academy (NSIA)

Time: Monday Heat 1: 12.00pm Heat 2: 1.00pm Both in Kea Restaurant Area Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Time: Sunday 3.30pm Tui Restaurant Area Prize-Giving: Monday 4.00pm, ASB Showgrounds

FRONT OF HOUSE COCKTAIL

TRAINING

OPEN

C500

C520

CLASSIC COCKTAIL – TRAINING Sponsored by DE KUYPER LIQUEURS

CLASSIC COCKTAIL – OPEN Sponsored by DE KUYPER LIQUEURS

This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2010.

This is a compulsory class for Bartender of the Year 2010. Competitors have 15 minutes to produce 2 glasses of the following Classic Cocktails: Margarita, Old Fashioned or Mojito. An ingredient list, alcohol, mint, limes & oranges will be supplied. All other ingredients & garnishes are to be supplied by the competitor.

Competitors have 5 minutes to set up & 15 minutes to produce 2 glasses of each of the following Classic Cocktails: Vodka Martini, Cosmopolitan or Bloody Mary. An ingredient list & alcohol will be supplied. All other ingredients & garnishes are to be supplied by the competitor. Each competitor will be asked a cocktail related question.

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

The winner will receive a De Kuyper cocktail pack* & one 1-hour personal cocktail training session with Matt Bradley, Hancocks Spirits Ambassador in the Hancocks Training Bar. *If under 18 – the cocktail pack will be non alcoholic.

Time: Tuesday 10.15am in Kea Restaurant Area Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

Time: Monday Heat 1: 2.15pm Heat 2: 3.15pm Both in Kea Restaurant Area Prize-Giving: Tuesday 4.00pm, ASB Showgrounds

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

C521 ORIGINAL / INNOVATIVE COCKTAIL – OPEN Sponsored by DE KUYPER LIQUEURS This is a compulsory class for Bartender of the Year 2010. Competitors have 15 minutes to produce 2 glasses of one original / innovative cocktail using De Kuyper Liqueurs & a range of Hancocks Spirits as key components. De Kuyper Liqueurs & Spirits will be supplied. All other ingredients & garnishes are to be supplied by the competitor. Please supply a recipe card & a name for the cocktail at the time of presentation. You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process. The winner will receive a Professional Bar Kit sponsored by De Kuyper Liqueurs. Time: Tuesday 12.15pm in Kea Restaurant Area Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

C522 BARTENDER OF THE YEAR – KNOWLEDGE Sponsored by DE KUYPER LIQUEURS This is a compulsory class for Bartender of the Year 2010 & may only be entered as such. Competitors will have 30 minutes to answer 30 industry & product related questions. 30 Minutes to identify 10 spirits or liqueurs from the Hancocks Spirits & De Kuyper Liqueurs range. Time: Tuesday 8.45am Product Knowledge Kea Restaurant Area Tuesday 2.15pm Spirit & Liqueurs Identifying Kea Restaurant Area Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

www.burnsferrall.co.nz

Restaurant of We’ve got it covered,

the Year paddock to plate. Let’s face it.

At Crombie Lockwood we’re a bunch of foodies at heart. We manage insurance for RD1’s rural customers (to you townies that means dairy, beef and sheep farmers); we provide specialised cover for Restaurant Association of New Zealand members. We even cover the Food Channel (to help keep the fresh food ideas flowing). On top of that we sponsor the Restaurant of the Year competition. If you’d like help with your insurance give us a call. When things go wrong we don’t make a meal of it - promise. Crombie Lockwood - 0800CROMBIE or call one of our 17 offices from Invercargill to Whangarei.

P R O U D S P O N S O R S O F C U L I N A RY FA R E 2 0 1 0 A N D T H E N Z R E S TA U R A N T O F T H E Y E A R A N D T H E L E W I S H A M O U T S TA N D I N G WA I T E R AWA R D

COMPETITION DESCRIPTIONS 2010 OF THE YEAR CLASSES NOTE: In the following classes: NZ Chef of the Year, NZ Service Professional of the Year, NZ Commis Chef of the Year, NZ Training Food & Beverage Service Person of the Year & Bartender of the Year competitors must enter all classes stated.

Y602

Y600

TRAINING EXCELLENCE AWARD 2010 Sponsored by HOST MAGAZINE

NEW ZEALAND COMMIS CHEF OF THE YEAR 2010 Sponsored by the NEW ZEALAND CHEFS ASSOCIATION

For the NZQA accredited training provider who receives the greatest number of points during the three-day competition. Toque d’Or is not included.

This is a triathlon event judged on a variety of skills. The winning entries in this class will have displayed ingenuity & creativity with New Zealand produce. Competitors are required to compete in the following three classes:

The winning establishment will receive a 4-page editorial feature in Host Magazine to include interviews & photos of the winning training provider (issue to be agreed). Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

Class S102 Hot Main Presented Cold – Training Class S103 Cold Dessert – Training Class K302 Salmon - Training

Y603

The winner will receive $1000 cash sponsored by the Auckland Branch of the New Zealand Chefs Association & receive the inaugural New Zealand Chefs Association Sid Young memorial trophy.

SECONDARY SCHOOLS EXCELLENCE AWARD 2010 Sponsored by HSI (HOSPITALITY STANDARDS INSTITUTE)

The Highest placed New Zealand Chefs Association member of this event will represent the Association at the WACS Pacific Cup in Fiji during November 2010.

For the Secondary School which receives the greatest number of points during the four secondary school classes. The winning school will receive a trophy & $500 towards catering equipment sponsored by HSI, the Hospitality Standards Institute.

Hygiene component to this class

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

Y601 NEW ZEALAND TRAINING FOOD & BEVERAGE SERVICE PERSON OF THE YEAR 2010 Sponsored by RESTAURANT & CATERING NEWS This event is judged on a variety of skills. Competitors are required to compete in the following classes: Class R400 Table Setting, Clearing & Crumbing Down – Training Class R401 Café Beverages – Training Class R403 Wine & Beverage Service – Training Class C500 Classic Cocktail – Training The winner will receive a year’s subscription to Restaurant & Catering News sponsored by Review Publishing Co Ltd. Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

Y620

Y621

NEW ZEALAND RESTAURANT OF THE YEAR 2010 Sponsored by CROMBIE LOCKWOOD, QBE INSURANCE & DISH MAGAZINE

NEW ZEALAND CHEF OF THE YEAR 2010 Sponsored by MOFFAT LIMITED & SOUTHERN HOSPITALITY LTD

This prestigious competition in 2010 combines three demanding challenges as restaurants show off their ‘Signature Dish’; their service and skill standards and their spontaneous culinary skills in a ‘mystery box’ entrée cook-off.

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

Each restaurant team will be required to design, cook and present; an on-the-spot “entrée” (created from a mystery box of ingredients), a main course (their ‘signature dish’) as well as dessert, for 10 covers (including 6 dining guests). VIP invitees and sponsors will be your dining guests.

Class S124 Hot Entrée & Main Presented Cold – Open Class K322 Salmon -Open Class K325 Mystery Box - Open Class K331 Live Main & Dessert - Open To enter the 2010 New Zealand Chef of the Year please send a 1 page summary outlining your experience, current role & goals with your entry form, you will be notified by the Restaurant Association of your acceptance in the competition. In the event of over subscription, the judges’ decision will be final. The winner will receive an E32MS Stainless Bakbar Turbofan Oven with A25 stand valued at over $6,500 sponsored by Moffat Limited & $2,000 worth of vouchers sponsored by Southern Hospitality Ltd.

The prize for this year’s event will be $1,000 for each of the three team members (total of $3,000), plus a double page promotional spread in Dish Magazine valued at over $11,000.00. Prizes sponsored by Crombie Lockwood, QBE Insurance, Dish Magazine & The Restaurant Association of New Zealand. For more information about this exciting competition & an entry form please email martin@restaurantnz.co.nz Limited places are available so please register your interest early.

The winner of New Zealand Chef of the Year 2010 will also be invited to be a Famous Chef at Feast by Famous Chefs dinner in 2011.

Hygiene component to this class Hygiene component to this class Time: Sunday 10.00am Pacific Kitchen & Tui Restaurant Area Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

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

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

Y622

In the event of over subscription, the judge’s decision will be final. Limited places are available, so please register your interest early.

NEW ZEALAND PASTRY TEAM OF THE YEAR 2010 Sponsored by EQUAGOLD This new exciting pastry event combines four demanding challenges as teams of two pastry chef’s show off their skills in a 7 hour live competition.

Hygiene component to this class

Based on a chosen theme (this year’s theme is Children’s Toys), a team of two pastry chefs will be required to produce & present the following items (includes clearing down). The items will be displayed on a separate table in the Pukeko restaurant

Time: Monday 5.30am Tasman Kitchen Presentation of class items will be in the Pukeko Restaurant Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

Showpiece (Sugar or Chocolate) (1 unit) Restaurant style Plated Dessert (4 units) Present 2 (2 to be set aside for tasting)

Y623

Entremet (Gâteau) (2 units) Present 1 (1 to be set aside for tasting)

HOT KITCHEN EXCELLENCE AWARD 2010 Sponsored by E-GAS

Table Presentation

The competitor who receives the highest number of points in three hot kitchen open classes will win this award.

The winning team will receive the following prize-package: •

• • • • • •

The winner will receive $1000.00 cash sponsored by E-Gas. This competition has been proudly sponsored by E-Gas your 100% Kiwi owned & operated Natural Gas supplier.

An individually designed and crafted trophy by hot glass artist, Peter Viesnik, one of New Zealand’s top glass artists. This Trophy will be an eye catching piece to display in the winner’s restaurant. Each team member will also receive a personal replica of the Trophy as recognition of their own personal achievement. Each team will receive Equagold product for the Restaurant they are working in (valued at over $500) Each team member will receive entry to the taste Seminar Series for 2011 (valued at over $1,000) The team will spend a day working with a well-known / accredited Pastry Chef The winning entries being displayed at Smith & Caughey, Queen Street Auckland The Winning entry will be promoted alongside Equagold products in Gourmet Food Stores and Foodstuffs’ Supermarkets throughout New Zealand

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

Prizes sponsored by Equagold and The Restaurant Association of New Zealand. *The taste Seminar Series are held at The Restaurant Association of New Zealand, Auckland. Entering this completion Please ring for all addition information special entry form & booklet with all marking schemes.

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

Y624

There are three separate parts to this competition:

NEW ZEALAND SERVICE PROFESSIONAL OF THE YEAR 2010 Sponsored by SKYCITY

Part 1 - Theory test completed Online. Parts 2 & 3 – Wine tasting and Service completed locally (see below).

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

Those who participate in all three parts are eligible for the grand prize and title of New Zealand Sommelier of the Year 2010.

Competitors are required to compete in the following classes:

Part 1 Theory: This is the Online component completed either from home, work, local library or elsewhere (you decide). The test is mainly multiple choice and true/false questions, reading and decoding wine labels and understanding wine maps. The questions will test your knowledge and understanding of New Zealand and International wine, viticulture and vinification plus other beverages including cocktails and spirits. An understanding of the products that Lion Nathan represents will also be included.

Class R421 NZ Wine Knowledge & Food Matching – Open Class R422 Wine & Beverage Service – Open Class R423 Table Service – Open Class R424 Mystery Box Table Setting - Open The winner will receive a SKYCITY Mystery Progressive Dinner Enjoy an exclusive mystery culinary evening at SKYCITY for two people. Package includes a 3-course progressive dinner with matching wines to three stunning culinary destinations at SKYCITY, overnight accommodation in our 5-star SKYCITY Grand Hotel with breakfast the following morning. To make your stay even more relaxing we will treat you & your guest to a “Staying in Touch” side-by-side massage at East Day Spa. Only at SKYCITY – your home of entertainment!

All entrants in the theory section, who gain a score of 55% or better, will receive a certificate from the Restaurant Association (RANZ) endorsed by the Guild of Sommeliers (www.guildsommnz.org).

Terms & Conditions: You must be 20-years & over to redeem this prize. Please allow a minimum of 10 business days to organise the prize. Accommodation & restaurants chosen for this offer are subject to availability at time of booking. Overnight accommodation is room only & the redeemer is responsible for any hotel room charges. Prize expires on 31st October 2010.

The Wine Tasting and Service parts will be held between 20th July and 10th August 2010 in the following regions: Auckland, Hawkes Bay, Wellington, Marlborough, Christchurch and Queenstown.

Candidates who achieve 55% or better in the on-line test will be invited to take part in the Wine Tasting and Service parts. These parts will be held in a region close to where you live.

The Wine Tasting: is typically 6 wines served blind - 3 red & 3 white. Two of the whites and two of the reds will be identified in a written format. One of the whites and one of the reds will be identified in a verbal fashion in front of the judges. We want to hear how you would describe a wine for customers, but in much more detail for a competition.

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

Grape Variety (or blend), possible country of origin, likely vintage and Level of Quality and why is what we will be scoring you on.

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Service competition: This will be held at the same local venue as the wine tasting. You will be required to demonstrate outstanding customer service skills. In 20 minutes you will be put through your paces serving a white, red or sparkling wine, food and wine pairing suggestions, classic cocktail recipes and deportment skills commensurate with professional restaurant services.

NEW ZEALAND SOMMELIER OF THE YEAR 2010 Sponsored by WITHER HILLS This is a competition for hospitality professionals in particular Sommeliers who are currently employed in a licensed café, restaurant, and hotel or specialised off-licence.

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS

All entrants who gain a score of 65% or better, in both the service and tasting parts, will receive a certificate from the Restaurant Association (RANZ) endorsed by the Guild of Sommeliers (www.guildsommnz.org). All entrants who gain a score of 65% or better, in both the service and tasting parts, will receive a certificate from the Restaurant Association (RANZ) endorsed by the Guild of Sommeliers (www.guildsommnz.org).

Competitors are required to compete in the following classes: Class C520 Classic Cocktail - Open Class C521 Original / Innovative Cocktail – Open Class C522 Bartender of the Year Product Knowledge The winner will receive a trip for two (2) to Sydney. Departing Monday 20 September & returning Wednesday 22 September 2010.

Standards for service are set by the Court of Master Sommeliers Worldwide and whilst we recognise that many dining rooms set their own standards for service to meet their target market for a competition we require a recognised level to find the best sommelier in New Zealand. A copy of the service standards is available to you at any time - please send an email request to: cameron@guildsommnz.org.

The prize includes entry to attend The Sydney Bar Show at the Royal Hall of Industries Moore Park, Driver Ave, Moore Park NSW 2021, Australia sponsored by De Kuyper Liqueurs. (NB: Prize Includes: Flights, Accommodation, Entry into Bar Show & two hundred dollars spending money ($100 each). It does not include food, transfers or any incidentals. ***Terms and conditions apply).

The Prize - The winner is the person who gains the highest overall score from all three parts. The prize includes “a day as a wine maker” hosted by Ben Glover (Chief Winemaker) and the Wither Hills winemaking team as well as a mixed case of Wither Hills Single Vineyard wines (12 bottles).

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

Plus a trip to Marlborough for the winner and their partner • Return flights to Blenheim • Accommodation for 2 nights • Day exploring Wither Hills • Vineyard visit • Viticulture overview • Winemaking overview • Blending session • Wine tasting (library stock) • Dinner at the winery There will be a small charge, $25.00, to complete the on line Theory test and an additional $75.00 to enter parts 2 & 3. Register at www.restaurantnz.co.nz and a pass code will be sent to you to enter the Theory test. Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre

Y626 NEW ZEALAND BARTENDER OF THE YEAR Sponsored by DE KUYPER LIQUEURS The winner of this class will have displayed outstanding bartending skills & have excellent product knowledge & technical ability.

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

COMPETITION DESCRIPTIONS TEAM EVENTS T700

T701

TRAINING TEAM of the YEAR 2010 Watch the stars of tomorrow as they compete for the grand prize Sponsored by HSI (HOSPITALITY STANDARDS INSTITUTE)

NEW ZEALAND REGIONAL TEAM CHALLENGE Sponsored by BIDVest in association with BIDVest Fresh & Regal Marlborough Salmon

A Training team event comprising of three members (two chefs & one restaurant service person). Each team is to cook & serve six portions of an entrée, featuring NZ Specialty Cheeses, a main course using New Zealand Lamb or Beef & a dessert using Barker’s products. Two portions are for judging, one for presentation, & the other three portions are to be served to seated guests in the dining area. A matching table wine & bottled water should also be presented & served. In addition to basic service skills, judges will be looking to observe: silver service to guest requirements, consistent beverage service, professionalism & attentiveness. Full information & separate entry form will be forwarded at your request.

A team comprising of 2 chefs are to prepare & cook a threecourse meal. This will comprise of 6 plated portions for each course being Entree, Main & Dessert (plus 3 Petit Salad & 3 Bread rolls). Bread rolls along with butter & a Petit Salad will be silver-served to the dining guests. These may be brought in & do not have to be made during the competition. These elements will not be judged as part of the competition.

The winning team will receive a trophy & $4000.

Product for the competitors to use in the BIDVest New Zealand Regional Challenge will be supplied by Regal Salmon & BIDVest Fresh

3 plates will be served to seated guests by the contestants of the Service Professional of the Year competition (R423). A sauce or jus to be served separately. 2 plates are for judging & 1 plate will be used on the spectator’s viewing table.

For a Training Team Skills Entry Form please contact the Restaurant Association on 09-638 8403 or martin@restaurantnz.co.nz

The winning team will receive the BIDVest Trophy, a miniature for each team member, a Regal Salmon hamper each, plus each team member will receive $1,000 cash & $125 BP Gift card each sponsored by BIDVest & Regal Marlborough Salmon.

Associate sponsors – NZ Specialty Cheeses Beef & Lamb NZ Barker ‘s Fine Foods

Hygiene component to this class Hygiene component to this class Time: Tuesday 9.45am Tasman Kitchen Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

Time: Tuesday 11.15am Pacific Kitchen 11.30am Brief Tui Restaurant Area (Kitchen & Restaurant) 11.45am – Tui Restaurant Area Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre

For entry form go to www.restaurant.co.nz/CulinaryFare.asp

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

NEW ZEALAND JUNIOR HOSPITALITY COMPETITION (KITCHEN) The vegetables.co.nz Secondary School Challenge Final

Conditions do apply with regard to the National Rules & in respect to Safety, Hygiene & personal, belongings & equipment. If you have questions please seek advice from the Salon Director.

Time: Tuesday 7.30am Tasman Kitchen Prize giving: Tuesday 2.30pm ASB Showgrounds NEW ZEALAND JUNIOR HOSPITALITY COMPETITION (RESTAURANT) Table Setting, sponsored by the NZ Chefs Association

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

Time: Tuesday 9.00am Pukeko Restaurant Area Prize giving: Tuesday 2.30pm ASB Showgrounds NEW ZEALAND JUNIOR HOSPITALITY COMPETITION (RESTAURANT)

This premier national student competition is between invited teams of three students & covers both cookery & restaurant service skills. Aoraki Polytechnic - Timaru; Auckland University of Technology; Christchurch Polytechnic Institute of Technology; Eastern Institute of Technology; Manukau Institute of Technology; New Zealand Defence Force Joint Services Catering School; Southern Institute of Technology; The Culinary Institute of New Zealand; UCOL Palmerston North; Wellington Institute of Technology; Waiariki Institute of Technology – Rotorua and the New Zealand School of Culinary Arts at the Practical Education Institute are competing. Details available from Nestle Toque d’Or Event Manager, Pip Duncan, Ph: (09) 520 5194 fax: (09) 529 2859.

Mocktail Mixology Time: Tuesday 8.15am Pukeko Restaurant Area Prize giving: Tuesday 2.30pm ASB Showgrounds

Time: Monday 11.00am Pacific Kitchen & Tui Restaurant Area

PRIZEGIVING New Zealand Culinary Fare 2010 PRIZE GIVING TIMES There will be prizegivings upstairs from Hall 2 on Sunday, Monday and Tuesday at the ASB Showgrounds. All “2010 of the Year” classes will be presented at the final prize giving on Tuesday evening 8.00pm at the Ellerslie Event Centre. ALL RECIPIENTS FOR AWARDS MUST BE IN CLEAN HOSPITALITY UNIFORM

Sunday 4.00pm, ASB Showgrounds

Tuesday 4.00pm, ASB Showgrounds

Class S100 Class S101 Class S102 Class S103 Class S120 Class S121 Class S122 Class S124 Class S125 Class S126 Class H200 Class H201 Class H203 Class R401 Class R402 Class R405 Class K300 Class K303

Class K301 Class K302 Class K306 Class K321 Class K324 Class K325 Class K326 Class K328 Class K330 Class K333 Class K334 Class C500 Class C501 Class C520 Class R403 Class R422 Class R424 Class R425

Glazed Fruit Flan - Training Chocolate Dessert - Training Hot Main Presented Cold - Training Cold Dessert - Training Celebration Cake - Open Confectionery Showpiece & Presentation - Open Chocolate Dessert – Open Hot Entrée & Main presented Cold - Open Gateau - Open Innovative Tapas - Open Café Breakfast – Secondary Schools College Challenge - Secondary School Table Setting - Secondary School Café Beverages – Training Barista – Training Apprentice Waiter Soup - Training Live Dessert - Training

Pasta Dish - Training Salmon Dish – Training Formal Breakfast – Training Live Dessert - Open Wine & Food Match – Open Mystery Box - Open Lamb & Beef Dish - Open Pork Dish – Open Sushi Masters - Open Molecular Gastronomy – Open Kapiti Cheese Experience – Open Classic Cocktail - Training Original/Innovative Cocktail - Training Classic Cocktail - Open Wine & Beverage Service – Training Wine & Beverage Service - Open Mystery Box Table Setting – Open Beer & Food Match - Open

Monday 4.00pm, ASB Showgrounds

Tuesday 8.00pm at Ellerslie Event Centre

Class R400 Class R404 Class R420 Class R421 Class R426 Class K304 Class K307 Class K320 Class K322 Class K323 Class K327 Class K329 Class K331 Class K332 Class K335 Class K336

Class S123 Class H202 Class K305 Class C521 Class C522 Class R423 Class Y623 Class Y602 Class Y603 Class Y600 Class Y601 Class T701 Class Y626 Class T700 Class Y625 Class Y622 Class Y624 Class Y621 Class Y620

Table Setting, Clearing & Crumbing Down - Training Napkin Folding and Centre-Piece – Training Barista – Open NZ Wine Knowledge & Food Matching - Open Innovative Table Setting – Open The Classics - Training Egg Dish- Training Fruit & Vegetable Carving - Open Salmon – Open Chicken - Open Cervena Dish – Open Fish & Seafood – Open Live Main & Dessert - Open Nga Kai ate Maori with Salmon - Open Duck Dish – Open Complete Chef – Open

Tuesday 2.30pm, ASB Showgrounds

NZJHC Secondary School Challenge NZJHC Mocktail NZJHC Table Setting

Margarine Carving Buffet Showpiece – Open High Tea Secondary Schools Apprentice Chef Original/Innovative Cocktail - Open Bartender of the Year Knowledge - Open Table Service - Open Hot Kitchen Excellence Award 2010 Training Excellence Award 2010 Secondary Schools Excellence Award 2010 New Zealand Commis Chef of the Year 2010 New Zealand Training Food & Beverage Service Person of the Year 2010 New Zealand Regional Team Challenge New Zealand Bartender of the Year 2010 Trainee Team Skills 2010 New Zealand Sommelier of the Year 2010 New Zealand Pastry Team of the Year 2010 NZ Service Professional of the Year 2010 New Zealand Chef of the Year 2010 New Zealand Restaurant of the Year 2010

HALL PLAN

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