The Restaurant Association of New Zealand presents the
2012 NEW ZEALAND CULINARY FARE
2012 in association with
FOREWORD Twenty years of competition in New Zealand, it is certainly a milestone that we at the Restaurant Association of New Zealand are very proud of. Many of our industrys’ best have competed at the New Zealand Culinary Fare and continue to do so. The competition has always been about continuing to improve standards in our industry and providing a platform for benchmarking performance and skill. It’s also a great opportunity to meet and mingle with fellow hospitality professionals and aspiring professionals. This year we have reviewed the competition schedule to ensure that we continue to provide the level of competition required for all disciplines of the hospitality industry. We have also added a public day to the event. We want to encourage the public to engage with our industry. The enormous event that New Zealand Culinary Fare is, would not be possible without the support of our generous industry and our loyal sponsors. I would like to thank in particular our associate sponsors Southern Hospitality Ltd, Moffat Ltd, American Express NZ and Goodman Fielder for their support of the event. Good luck to all those competing and remember to enjoy the journey – whether you win or not you are challenging yourself and that always leads to improvement. -Marisa Bidois CEO The Restaurant of New Zealand is proud to present the 20th New Zealand Culinary Fare. This competition is exceptionally important to us at the Restaurant Association, and as such must continue to evolve with the industry to give you a competition worth supporting. To our returning competitors’, welcome back – we hope that you have been training hard since 2011 and are ready to push yourself to achieve your best. To the new competitors, welcome – take the time to watch and be inspired by those around you. It is the opportunity to benchmark yourself against not only the best within New Zealand but also abroad and compete in a exciting and motivating atmosphere. Our appreciation to our large family of sponsors, they take the industry seriously and should be rewarded with your support, think of them next time you do business. Have a great competition, be humble in victory and inspire others & if not successful you still have learned a great deal more than colleagues that did not compete at all! Mike Egan President This is the first year that American Express has been involved in the Culinary Fare; a truly unique competition which supports chefs and restaurateurs at all different stages of their careers. Our cardmembers are passionate about outstanding food, great wine, and the overall dining experience, so we want to do all we can to support the outstanding Kiwi culinary community. More importantly, restaurants are our customers too, and we want to give restaurateurs the tools and expertise they need to attract diners through their doors. We’re looking forward to a fantastic event and we wish all competitors the best of luck! -Brian Waldock, Head of Merchant Services New Zealand
NEW ZEALAND CULINARY FARE
2012
More than ever the benefit of training and honing our skills is extremely important in setting ourselves apart from others in our industry. A great way of doing this is to compete alongside our peers in competitions such as the NZ Culinary Fare. Over the years we have seen many great NZ Chefs go on to be recognised around the world as top class Chefs and most of these Chefs have competed in the Salon in previous years. I encourage you to compete in these competitions and go for gold. -Brian Davies National Sales Manager
Southern Hospitality is pleased to once again be one of the major equipment co-sponsors for the New Zealand Culinary Fare in 2012. With over 100 chefs as managers or sales people on our team who champion the latest food trends and fashions, we always look forward to meeting the competitors in this exciting annual event. Southern Hospitality has always been an active supporter of training chefs from high school competitions to tertiary institution events. In addition we offer 25 annual fee based scholarships to industry and bakery students in their second year of study. It is a privilege to have a close 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 a part of the competitions success and look forward to presenting prizes to the winners for attaining the highest standards in this very competitive and exciting industry.” -Andy Doherty Chief Executive Officer Goodman Fielder is proud to support the New Zealand Culinary Fare 2012 and wish all the competitors the very best for the event. Our company produces, markets and delivers iconic brands that generations of New Zealanders have grown up with and we understand the importance of quality and hard work. Similar to the effort put in by each and every one of you for the three days of competition. The hospitality industry is an important one for New Zealand, Goodman Fielder along has over 4,000 foodservice customers throughout New Zealand and we look forward to cheering many of them on. As New Zealand’s largest food manufacturer, it’s a natural fit for us to support the New Zealand Culinary Fare – an initiative that helps to develop, drive and reward the best in the food industry. We look forward to a continuous partnership with the Restaurant Association of NZ and the industry. -Amanda Pike National Business Manager, Foodservice
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NEW ZEALAND CULINARY FARE 2012
NEW ZEALAND CULINARY FARE
2012 Martin Harrap - Salon Director Phil Neverman Peter Ray
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Chief Judge - Kitchen Assistant Chief Judge - Kitchen
David Green Herwig Lanzerstorfer
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Chief Judge - Restaurant Assistant Chief Judge – Restaurant
Kim Baldock
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Event & Sponsorship Manager
Restaurant Service Panel Gina Harrap - Restaurant Specialist Angelique Green - Barista Specialist Cameron Douglas MS - Wine & Beverage Specialist Matt Bradley - Bar Service Specialist
Kitchen Service Panel Stephen Pope - Static Specialist Bernd Lippmann - Live Kitchen Specialist Arno Sturny - Pastry Specialist
Behind the Scenes Crew Leone James & Gemma Austin Paul Hodge
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Registration & Administration, Restaurant Association of NZ Chief Computer Analyst, Cater Plus
Restaurant Association of New Zealand PO Box 8287, Symonds Street, Auckland Phone. 09-638-8403 Fax. 09-638-4209 Email. martin@restaurantnz.co.nz For the latest Culinary Fare news visit www.restaurantnz.co.nz or our updates on Facebook group New Zealand Culinary Fare
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PROFILES
NEW ZEALAND CULINARY FARE
2012 Martin Harrap / Salon Director Martin Harrap is pleased to be once again involved with this premier event in the Restaurant Associations Calendar. Being the twentieth year of competition, he has seen many people start off as young apprentices and fledglings at the very start of their careers. They are now at the top of the tree, they have taken those skills across the world returning to promote, and above all, inspire others in the industry. He wishes everyone that takes part in this year’s Salon all the very best from the helpers, the judges, the organisers, the sponsors and of course the competitors. The New Zealand Culinary Fare brings together many aspects of the hospitality scene here in New Zealand and across the South Pacific. Remember to be open minded in what you do; listen, learn and promote what must be the most enjoyable skill that anyone can learn, that of making another human being happy to not only cook, eat and relax, but also to mix, serve and promote the art of the table.
Phil Neverman / Chief Judge Kitchen Chef Phil Neverman has been in the hospitality trade for 26 years, starting his apprenticeship at age 15 and gaining London City & Guilds qualifications in Wellington, Phil has worked for various Hotel Groups as Executive Chef. He then worked with Unilever Food Solutions New Zealand as Corporate Chef for 5 years. Recently Phil has taken on an exciting new role within the industry as National Account Manager with Florentines Patisserie. Phil has been involved in NZ Culinary Fares for the past 13 years including Chief Judge of kitchen for five years from 2007- 2011. He has also been Chief Judge of kitchen for the Auckland Regional Culinary Fare for the past nine years.
David Green / Chief Judge Restaurant Service David comes from 5th generation Hotel family in England but has called New Zealand home for 23 years, having been involved in the New Zealand Culinary Fare throughout that time, initially as a competitor in Restaurant of the Year and then as a Trainer and Judge. “What keeps me coming back is the passion and determination of so many young people to make a difference, to excel at what they do best; whether that’s service, wine, bar or barista. It inspires me every year and helps to build a future generation of Hospitality professionals that are focused on the highest standards of our Industry, pushing the boundaries and moving us on to any exciting future. We need to keep a focus on excellence if we are to compete on a global scale with the levels of service we see in Europe and Asia. Honing skills in a competitive arena can only mean a lifting of general standards in the whole industry over time” This is David’s second year as Chief Judge Front of House having previously been Deputy Chief for four years. David has worked across a broad sector of Hospitality and Tourism at Senior Management level and is currently employed as General Manager - Catering Events and Retail for AUT University
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PROFILES
NEW ZEALAND CULINARY FARE
2012 Peter Ray / Assistant Chief Judge Kitchen Peter has been a chef for 35 years within the hospitality industry, starting off with a four year apprenticeship in Brisbane, Australia. Within those 35 years he has worked in 5 star hotel kitchens such as the Hilton, Sheraton and Regent to name a few. He’s attended two Culinary Olympics in Frankfurt in 1980 and Berlin in 1996 and competed in Australia and New Zealand. He has judged at the NZ Culinary Fare in Auckland and also the Culinary Fare in Fiji plus judged and being involved in the Regional Culinary Fare at AUT and MIT. Peter has been a trainer and a mentor to various apprentices helping them to win Modern Apprentice competitions, these apprentices have gone on to successful careers overseas. In 2011, Peter received the honour of being named the Culinarian of the Year which he is immensely proud of. This is the fourth time that Peter will be the Assistant Chief Judge for the Kitchen competitions at the NZ Culinary Fare. He enjoys seeing and encouraging the younger chefs and students and how the already shining stars of the industry still compete for the national titles and inspire the younger chefs.
Herwig Lanzerstorfer / Assistant Chief Judge - Restaurant Service Herwig has over 26 years of experience in the hospitality industry. His passion for food and his obsession for detail have seen him manage some of the largest exclusive dinners in New Zealand. Herwig started his career in Austria, working in the family “Gasthaus” where he developed his passion and love for the hospitality industry at the age of 14. He consolidated his passion with five years at the National School for Tourism and Hotel Management. He then practiced his trade in exclusive hotels in Austria and Switzerland before coming to New Zealand. He is currently the General Manager for Restaurant Associates, an operating brand of Compass-Group NZ. This is Herwig’s second year as Assistant Chief Judge – Restaurant Service.
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GENERAL INFORMATION
NEW ZEALAND CULINARY FARE
2012
1. Entry Fee All entry fees are non-refundable and include GST Training, Secondary School & All Static Competitions The “Of the year “Training (Commi and NZ Training F +B Person)
Open Competitions
The “Of the year “Open (Chef, Service person, Barperson)
Team Events, Regional Team of the Year, Training Team of the Year
Restaurant Association Up & Coming Business Team 2012 Top Somm
Non-member Restaurant Association member
$55.00 $36.00
Non-member Restaurant Association member
$165.00 $145.00
Non-member Restaurant Association member
$76.00 $55.00
Non-member Restaurant Association member
$220.00 $200.00
Non-member Restaurant Association member
$135.00 $115.00
Restaurant Association member
$250.00
Non-member Restaurant Association member
$120.00 $100.00
In paying for entry into any class the competitors & all persons assisting those entering state they abide by the rules. • • • • • • •
An entry fee must accompany each entry form. No entry will be accepted for processing without payment regardless of circumstances. The entry fee is non refundable in cases of cancellation or withdrawal by the competitor. Use correct Restaurant Association membership number if applicable. NO discounts for bulk payments. Current Students or Employees of a training provider/establishment who are current financial members of the Restaurant Association are eligible for the member entry price. Charges will apply for incorrectly filled in forms.
2. Internet Banking •
Check with the office on 09 632 1401 before using internet banking to ascertain correct details. • If paying by Internet banking the following must be adhered to at all times on the bank form: • Particulars Last Name • Code Class number (e.g. K322). (If entering more than one class use first class entered only.) • Reference Contact phone with area code • Restaurant Association Account details Westpac 030 296 0092214 00
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GENERAL INFORMATION
NEW ZEALAND CULINARY FARE
All competitors are advised to read the rules & conditions carefully, in paying for entry into any class the competitors & all persons assisting those entering, agree to abide by the rules below.
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3. Entries
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Open Classes Open to any person within the Hospitality Industry regardless of age, experience or hours worked.
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Trainee
2012
Please read all application details, before printing and sending in. All entries with larger than ten entries must use the bulk entry form, contact Salon Director by email. The organiser reserves the right rescind or modify any of the rules and conditions, and their interpretation of the rules is final. If a competitor enters by email or fax (on 09 638 4209) an invoice will be sent & payment must be received by 4.00pm on Friday 6th July 2012, otherwise entries will NOT be accepted.
Any Hospitality person
4. Closing Date for Entries
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Under training whether in an Educational Institute, or in the Industry. Or • Who has completed their training. In all cases no more than 4000 hours work experience must have been completed. 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. Training classes are not open to secondary schools years 1 - 13. Participation in Open & Training classes •
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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. All entries must be on the official entry form website www.restaurantnz.co.nz & be received by organisers no later than 4.00pm 6th July 2012. An entry fee must accompany each entry form. No entry will be accepted without payment. Late entries will not be accepted. All changes to entries must be in writing (post, fax, email) and required by 4.00pm on Friday 6th July 2012. NO application form will accepted in handwritten form. Entries for oversubscribed classes will be accepted, only when payment is provided, and in the order they are received. Entries into some classes are limited & it is in the competitor’s best interest to apply early. The organisers reserve the right to limit numbers and entries in any class, or cancel a class should there be a need to. 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) or at the organizers discretion. The entry fee is non refundable in cases of cancellation or withdrawal by the competitor. If a ‘2012 of the Year class’ is selected & confirmed, you will automatically be entered into any required classes.
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Received no later than 4.00pm on Friday 6th July 2012. • Confirmation of class entry will only be confirmed after the cutoff date. • Competitor numbers & confirmations will be sent out prior to the NZ Culinary Fare. • Classes that have more than ONE (1) heat; competitors will be advised prior to the competition of their heat & time. • No liability can be accepted for entries lost or damaged. Proof of posting is not proof of receipt. No changes to confirmed entries/classes will be permitted after 4.00pm on Friday 6th July 2012. If changes after this date are required, these must be by email. NB. An administration fee may be charged. 5. Product supplied by sponsors •
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Any products that are supplied for practice as per the Schedule of Classes will not be available until after the close off date and competitors acceptance confirmed. No communication with the sponsor for products is permitted between the competitors or their support people prior to confirmation of entry which will be after the close off date.
6. 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.
7. Attendance on the day •
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Registration will be held for all classes and competitors at the Registration Desk, located on the Ground Floor, Main Entrance (Hall 2), ASB Showgrounds (Greenlane) ONE (1) hour prior to their competition. Please ensure you have your competitors badge with you when registering, and wear at all times during the competition. Report to the scheduled competition area at least 20 minutes prior to a live class.
GENERAL INFORMATION 8. Loading, Unloading & parking •
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Main entrance and delivery doors will be not be open until ONE (1) hour before the start of the day as per the timetable. 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. 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 re-entry. Please be aware that no responsibility will be taken by the organisers for any theft or damage to any vehicle during the course of these competitions.
9. Delivery of Static exhibits •
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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). After registration the competitors will be able to use a touch up area to finalise their work.
NEW ZEALAND CULINARY FARE
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Static entries must be completed by 7.30am & the area cleared by exhibitors & helpers for judging. Judging will commence at 8.00am. 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 with entries for all static classes (except S121) should report to the steward between 6.00am & 7.15am on Sunday 19th August 2012.
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2012
The competitors in the K320 Margarine Carving Buffet Showpiece may bring in and set up their frames on Saturday 18th August 2012 between 3.00pm and 4.00pm or on the morning of the competition. 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. 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. 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. Where there is restricted size of entry & these have not been adhered to, disqualification will take place. 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. Static entries must be removed between 12.00pm-2.00pm on Tuesday 21st August 2012. Permission must be sought from the Salon Director for any earlier removal. Entries removed prior to the allocated times without permission may be disqualified. ALL entries not removed by 3.00pm on Tuesday 21st August 2012 may be disposed of without further warning to the competitor. Please note that eating of exhibits is deemed to be a health risk and the organisers take no responsibility for any health related problems if these exhibits are tasted by anyone after the judging has taken place. See point 19 below with reference to Recipe and Description cards.
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GENERAL INFORMATION 11. Security of Equipment Personal Property and Injuries Whilst reasonable care will be taken for the security of equipment. The Management team will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure all personal equipment bought into the Salon. It is the competitor’s responsibility to cover this for personal use. It is advised that all specialised equipment be named and a contact phone adhered to the base of all equipment. No responsibility will be taken for equipment that has been left behind at the end of the competitions and any equipment left on site at the close of the competitions will be disposed of without further warning. The organisers accept no responsibility for loss or damages to personal property or injuries whilst competing.
NEW ZEALAND CULINARY FARE
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13. Health & Safety. Promoting food safety & hygiene excellence • •
12. Live Classes- Kitchen •
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Unless otherwise stated, competitors MUST supply all food items and the necessary equipment to prepare, cook and serve. 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. 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. 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.
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2012
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. Full chef whites including hat and neck tie are to be worn. Marks will be deducted for incorrect uniform.
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Regulations as per a workplace must be followed in all competitions. In the following competitions, Restaurant Association of NZ Up and Coming Business Team of 2012, Pastry Chef of the Year, All Live Kitchen classes for Chef of the Year & Commis Chef of the Year, Complete Chef, Cervena® venison dish – open, along with the cookery part of the Training Team Skills & the New Zealand 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. Competitors must at all times keep the food that they are using for competitions at a safe temperature i.e. below FOUR (4) degrees centigrade. The organising committee are not able to offer any refrigeration, either before or after your scheduled competition time. During your scheduled competition full refrigeration and a freezer are available for all competitors.
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).
GENERAL INFORMATION
NEW ZEALAND CULINARY FARE
14. Kitchens The Pacific & Tasman Kitchens
15. Time Allocation all Kitchen classes
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Each station is provided with 1 x 10 amp supply with a 3-way multi-box. Any equipment that is over 10 amps that is used and causes the system to trip will have the team or individual competitor immediately disqualified. As these work stations are a temporary feature for the three days. Care must be taken by all competitors and helpers, of all wires in and around the stove and bench, ensuring that no pans are placed onto wires so as to cause damage. Kitchens 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 1800 L x 700 D x 900 H. Refrigeration, some deep freeze space & cold water are provided. Competitors must supply their own utensils & ancillary equipment. 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) or similar by cubic capacity. The trolley must not be used for preparation. Its use is for storage only. Trolleys must be placed within the kitchen arena and NOT on the carpet 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 any person in the vicinity. The Salon Director, Chief Judge, Assistant Chief Judge, Head Judge or the Safety Officer will have the right to have any equipment removed at any time of the competition. Competitors are required to clean their stoves & equipment at the end of the competition. Marks will be deducted if this is not carried out. Under no circumstances will deep fat fryers either free standing with a power source, or on the stove with a temperature probe with oil / fat/ or other frying medium be used in any part of the cooking arena. Deep frying is when the frying medium is over ¼ cm.
2012
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.
16. Temperature of food served & the use of temperature probes •
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.
17. Liquid nitrogen •
May only be used in a class in accordance with the material safety data sheet #0048 and #0049 as issued by BOC Limited. Any use of this material outside these guidelines will disqualify the competitors immediately.
18. Equipment & wash up area •
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Although a wash up area is provided at the back of Hall 2. No equipment under any circumstances will be stored in this area 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. Competitors are advised to mark the underside of plates for ease of identification (surname and cell number) 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.
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GENERAL INFORMATION
NEW ZEALAND CULINARY FARE
2012
19. Recipe and Description Cards. READ THE FOLLOWING WITH CARE
21.“Guidelines for Culinary Arts & Restaurant Service Competitions”
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All Live Kitchen and Static classes and certain Restaurant classes must have the correct Recipe and Description cards as stated in the class schedule. Competitors are to supply the required recipe (Including precise weight, ingredient & method of cooking or process (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. A downloadable form (word format) is available from the Restaurant Associations web site as an example ONE copy of the Recipe card must be presented at the registration desk on arrival. In a STATIC and certain RESTAURANT classes ONE Recipe card and ONE Description card should be displayed with your work. In the LIVE Kitchen TWO Recipe card and ONE Description card should be taken into the kitchen for display with your work for the Judging table. 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 and/or used on the Restaurant Association Website. Non compliance of the above will negate the entry; it will not be judged and will be disqualified.
20. Judging •
The decision of the judges in all matters relating to the competitions is final & no correspondence will be entered into. • For the Barista competitions, marking will be aligned with WBC rules: www.worldbaristachampionship.com • For the Classic Cocktail competitions please refer to: www.iba-world.com - official cocktails.
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Competitors are to refer to the latest version of the Competition Guidelines for details of marking criteria. 8th Edition published 2008. $25.00 per copy plus post & packaging. To order a copy please send a cheque made out to “NZCA- PO BOX 24 057, Royal Oak, Auckland 1345 or call Carmel on 0800 692 433.
22. Practical Classes- Front of House To assist you in the Mise en place for your competition please note the following. Set up Allowed
Not Allowed
All equipment can be unpacked 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 during the unpack.
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 bring in equipment.
Non competing personnel must vacate the arena prior to competition start.
GENERAL INFORMATION 23. Start of competition A minimum standard of dress is required for all food & beverage service events. • Uniforms or Industry standard black & whites. • Trousers/skirts should be in “as new” condition & well pressed. • Shirts/blouses should be in “as new” condition, well pressed & appropriate for the competition. • Aprons if worn should be in “as new” condition & well pressed. • Footwear should be black, fully enclosed, highly polished & in “as new” condition. • For safety reasons, heels are not to be in excess of 50mm. • A high level of personal hygiene is to be adopted at all times. • Hair should be worn back & restrained if longer than the top of the collar; the restraint shall be suitable to competition standards. • Marks will be deducted for incorrect uniform 24. Live Classes – Restaurant and Beverage • • •
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Unless otherwise stated, competitors MUST supply all the necessary equipment to prepare and serve. Competitors are advised not to bring additional display materials, as these will not be marked. Once a live competition has started, no equipment, food, liquids or other associated items for the class may be brought into the arenas for the competitors to complete the task under any circumstances. When the allotted time is up competitors will be asked to “step back from your work station.” If you have not presented all your dishes, set up your static display or completed all your service elements, you will not be judged & a DNC or DNP (did not complete or did not present) will be entered on the judging sheets. No conferring is allowed between opposing competitors or between competitors & their Coach/Tutor/Manager or anyone outside of the arena, while the competition is underway. All enquires during the competition should be directed to the Head Judge of the competition. No conferring is permitted in any form. Conferring between parties will result in disqualification from the event.
NEW ZEALAND CULINARY FARE
2012 25. Time Allocation all Restaurant classes The time allocation for the Live Restaurant 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.
26. Restaurant Work station • • •
ONE (1) 900mm x 900mm square table FOUR (4) Stackable Chairs A suitable side table will also be provided were necessary
27. Items available • • • • • •
Hot water boiler Filter coffee Ice Cold water Limited refrigeration Limited dishwashing facilities
28. Cocktail classes •
ALL Cocktails will be marked against the following reference point. www.iba-world.com/
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GENERAL INFORMATION
NEW ZEALAND CULINARY FARE
29. Awards (all classes)
33. Results
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The World Association of Chefs Society Guidelines is used for ALL (Except Top Somm and Restaurant Association Up and Coming Business Team 2012) competitions, with regard to the 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.
100 marks 90-99 80-89 70-79 •
Gold Medal with Distinction Gold Medal Silver Medal Bronze Medal
Prizes for the class will only be presented to the winner if a medal is achieved (70 marks or above)
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Prize Giving will take place each day as per the timetable. ALL RECIPIENTS FOR AWARDS ARE TO BE IN CLEAN HOSPITALITY UNIFORM. This is important for presentation purposes & for the sake of class sponsors & photographs. • • •
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The mark given by the Food Safety judge will have the negative deducted from the overall mark. For example all kitchen judges give the competitor an average of 93 marks. The Food safety judge gives 3.5 marks (maximum 5) therefore the negative is 1.5 and as such 1.5 is taken from the 93 giving the competitor 91.5 (Gold). All competitions will be judged on food safety & hygiene, by the chef judges for that class.
31. Of the year classes •
•
To achieve an “Of the Year” class the competitor must complete 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. Please note for Chef of the Year the winner must obtain a minimum total point tally of 450 out of 500 from the five classes entered. If this is not achieved then the title “Chef of the Year” will not be awarded. The overall winner of the following classes will only be named. Restaurant Association Up and Coming Business Team, Pastry Chef of the Year. Chef of the Year, Commis of the Year, Service Professional of the Year, Training Food & Beverage Service Person of the Year, Bartender of the Year & Training Team of the Year.
32. Marking sheets •
All Marking sheets are available on request for all competitions
14
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 alongside static exhibits. Results pertaining to “Of the Year” classes will not be posted until 8.00pm on 21st August 2012.
34. Prize-Giving
30. Marking of Food Safety & Hygiene •
2012
• •
•
Daily Prize-Giving will be held each day at 4.00pm in Hall 2. If you have a competition starting at 5.00pm these will start at the nominated time. Competitors who have gained a medal must present themselves or a representative at the prize giving. All “Of the Year 2012” 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. To obtain uncollected awards, competitors must apply to the Restaurant Association of New Zealand office with class number, competitor’s number, name & address in writing or by email after 31st August 2012. (No phone calls)
35. Photographs and Filming All photographs, video or DVD material taken by the Restaurant Association official photographic team at the NZ Culinary Fare become the property of the Restaurant Association of NZ and can be used in any way deemed appropriate by the Association. No consent will be sought. All comments and awards may take up to SIX (6) weeks after the competitions have closed to be sent out. 36. Statement of confidentiality All information supplied to the Restaurant Association of New Zealand, as part of this Culinary Fare Entry Form will be used for promotional purposes only. For further information on the National Culinary Fare please contact Martin Harrap at the Restaurant Association of New Zealand (09) 632 1408 or martin@ restaurantnz.co.nz or go to www.restaurantnz.co.nz
NEW ZEALAND CULINARY FARE FEATURES
NEW ZEALAND CULINARY FARE
2012
THANK YOU
The Restaurant Association of New Zealand would also like to recognise the following sponsors for their products & services during the show: A big thank you to the Pastryhouse for providing Pastries for our Judges, and Clinton Gates and his team for their continual work in the judges lounge over the three days.
Speigelau Glassware supplier for Top Somm & Bartender of the Year. Proudly distributed by Macvine International Ltd.
Piazza d’Oro Equipment Supplier for Café Beverages & Barista classes
SPANZ for their member’s on-going help and advice
NZCA for their member’s on-going help and advice
Edwards Technical Equipment Supplier
Norwest Gasfitting Ltd for their assistance
Omnigraphics for supplying printing and banner
Paul Hodge of Cater Plus Services NZ Ltd for his on-going assistance during the show & work on the compilation of results
• • • •
The House of Knives for sponsoring the Kitchen Judges with Chefs whites
Carlton Party Hire for supplying the kitchen flooring
15
TIMETABLE
NEW ZEALAND CULINARY FARE
2012 th
Sunday 19 August 2012 TIME 6.00am 6.15 6.30 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 10.00 10.15 10.30 10.45 11.00 11.15
Pacific Kitchen
Formal Breakfast TRAINING
Tui Restaurant
Pukeko Restaurant
Soup TRAINING Heat 1
Table Setting Secondary Heat 1 Table Setting Secondary Heat 2
College Challenge Secondary Heat 1
Brief with Kitchen
Training Team of the Year Kitchen
Tasman Kitchen
Barista OPEN
Training Team of the Year Restaurant
Soup TRAINING Heat 2
College Challenge Secondary Heat 2
11.30 12.00pm
16
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
Pasta Dish TRAINING
11.45 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 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 6.45 7.00 7.15
TIME 6.00am 6.15 6.30 6.45 7.00 7.15 7.30 7.45
Cervena ® Venison Dish OPEN
High Tea Secondary
Chicken OPEN Barista TRAINING Lamb Dish OPEN
Restaurant Association of New Zealand National Up and Coming Business Team 2012 Kitchen and Restaurant Live Dessert OPEN
Prize Giving
Beef Dish OPEN
Mystery Box Table Setting TRAINING Beer and Food Match OPEN
Live Dessert TRAINING
Mystery Box TRAINING Café Beverages TRAINING Duck Dish OPEN
11.45 12.00pm 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 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 6.45 7.00 7.15
TIMETABLE
NEW ZEALAND CULINARY FARE
2012 th
Monday 20 August 2012 TIME
Pacific Kitchen
Tui Restaurant
Pukeko Restaurant
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 10.00
Café Breakfast Secondary Heat 1
Café Sandwich OPEN
Mystery Box Table Setting OPEN New Zealand Pastry Chef of the Year OPEN
Wine and Beverage Service TRAINING Heat 1 Wine and Beverage Service TRAINING Heat 2
10.15 10.30 10.45 11.00 11.15
Set up Cocktails
Classic Cocktail TRAINING Heat 1
11.30
Classic Cocktail TRAINING Heat 2
11.45 12.00pm 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00 6.15
Tasman Kitchen
Original / Innovative Cocktail TRAINING Heat 1
Nestle TOQUE d’OR Kitchen and Restaurant
Original / Innovative Cocktail TRAINING Heat 2
Café Breakfast Secondary Heat 2
Salmon OPEN
Salmon TRAINING Heat 1
Fish & Seafood OPEN Heat 1
Salmon TRAINING Heat 2
Prize Giving
NZ Wine Service Knowledge and Food Matching OPEN
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 12.00pm
Fish & Seafood OPEN Heat 2
Wine and Food Match OPEN
TIME 6.30am 6.45 7.00 7.15 7.30 7.45
Mystery Box OPEN
12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45 5.00 5.15 5.30 5.45 6.00 6.15
17
TIMETABLE
NEW ZEALAND CULINARY FARE
2012 st
TIME
Pacific Kitchen
Tuesday 21 August 2012 Tui Restaurant Pukeko Restaurant
7.00am 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
Tasman Kitchen
TIME
Complete Chef Entree
7.00am 7.15 7.30 7.45
Vegetarian Dish Main OPEN Table Setting TRAINING Heat 1
NZ Shellfish Main OPEN
Pork Dish OPEN Table Setting TRAINING Heat 2
Live Main and Dessert OPEN
Table Setting TRAINING Heat 3
Complete Chef Main
Classic Cocktail OPEN
11.30
11.30
11.45
11.45 H.S.I. Cookery Modern Apprentice of the Year (FINAL)
12.00pm 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45
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
Original/Innovative Cocktail OPEN
New Zealand Regional Team Challenge Table Service OPEN
Complete Chef Dessert
Prize Giving
12.00pm 12.15 12.30 12.45 1.00 1.15 1.30 1.45 2.00 2.15 2.30 2.45 3.00 3.15 3.30 3.45 4.00 4.15 4.30 4.45
Of the Year 2012” and Complete Chef times Class Name 1
COMPLETE CHEF K333 All Tuesday COMMIS OF THE YEAR. Y600
2 3
FOOD AND BEVERAGE TRAINING. Y601
4
CHEF OF THE YEAR Y621
5
SERVICE PROFESSIONAL.Y623
6
BARTENDER OF THE YEAR. Y624
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Sunday
Monday
Tuesday
Entrée Tasman 7:15 am
Main Tasman 9:45 am
Dessert Tasman 2:15 pm
S103 / S104
K302
R401
R403 / C500
R400
S124 / K336
K322 / K325
K331
R421
R422 / C520
C522
C520 / C521
R420
you have a “ Ifpassion for food
and hospitality become a cookery apprentice today!
“
Get practical work experience while you are training ~ EARN WHILE YOUR LEARN! Gain a wide range of specialised skills and knowledge ~ BECOME HIGHLY SKILLED, HIGHLY SOUGHT AFTER! Receive guidance and assistance from a Restaurant Association Co-Ordinator ~ ONE ON ONE MENTORING FROM AN INDUSTRY EXPERT. Secure your future as one of the hospitality industry’s future stars. Contact the Restaurant Association today on 0800 737 827. www.restaurantnz.co.nz
Business owner? Contact the Association to learn more about the benefits of taking on an apprentice.
COMPETITION DESCRIPTION S103 HOT MAIN - TRAINING
Static TRAINING
This is a compulsory class for New Zealand Commis Chef of the Year 2012
S100 TRADITIONAL FRUIT FLAN - TRAINING Sponsored by WHITIREIA NEW ZEALAND
Must be made with Sweet paste & be Minimum size 180mm to Maximum 200mm. Suitable for SIX (6) Pax Maximum. Filling Traditional Crème Pâtissière ONLY sliced Fresh fruit must be used and MUST be glazed Presented uncut on plate flan. Reference NZ Chef Yule and McRae. The winner will receive a $100 Southern Hospitality voucher sponsored by Whitireia New Zealand. Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds S101 FRUIT FLAN - TRAINING Sponsored by BARKER’S Any style of Fruit. Must be made with Sweet paste & be Minimum size 180mm to Maximum 200mm. Suitable for SIX (6) Pax Maximum. Filling OPEN, ONLY FRESH FRUIT MAY BE USED STYLE COMPETITORS CHOICE and MUST be glazed. Presented uncut on plate flan. Flans must be suitable for mass production AND for retail use. Competitors must use Barker’s ready to use glaze to finish their entry. The winner will receive a Barker’s Gift Hamper.
To display TWO (2) identical portions of hot main prepared hot presented cold. A suitable setting jelly should be used to enhance the presentation. The total weight of the meal size should be no more than 220g, per plated main course. Particular attention should be paid to the balance of proteins, starch, vegetables, fat & carbohydrates. Note. The judges reserve the right to cut into your food items. Prize to be advised on www.restaurantnz.co.nz Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds S104 COLD DESSERT - TRAINING Sponsored by NZ TAMARILLO GROWERS ASSOCIATION This is a compulsory class for New Zealand Commis Chef of the Year 2012. To display two portions of the same dessert each 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. The winner will receive a $200 Southern Hospitality voucher sponsored by Tamarillo Growers Association. Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds
Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds S102 CHOCOLATE DESSERT - TRAINING To display two portions of the same restaurant dessert each individually plated. The use of chocolate must be prominent throughout the dessert concept. Prize to be advised on www.restaurantnz.co.nz Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds
20
For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION Static OPEN S120 CELEBRATION CAKE - OPEN Sponsored by WASHTECH LTD Cake to be of a celebration theme i.e. wedding, birthday or anniversary. Dimension of the base of the cake is not to exceed 500mm across the widest part. No height restriction. The winner will receive a Luxury Food Basket sponsored by Washtech Ltd. Two recipe (unless a dummy cake is used then only the description card may be supplied) & one description cards are to be supplied.
Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds S121 CHOCOLATE CANDIES - OPEN Sponsored by SABATO This is a compulsory class for New Zealand Pastry Chef of the Year 2012 A total of TWELVE (12) pieces (three (3) different types with FOUR (4) chocolate pieces of each). Chocolate Candies can be prepared in various ways ie. Cutting piping, layered chocolate. The use of Valrhona Grand Cru chocolate must be prominent throughout the concept. No use of chocolate moulds allowed. Chocolate Candies must be made using minimum one (1) Ganache filling. The chocolate candies must be comprised of Couverture: The chocolate candies must be uniform in size relating to modern industry standards: • The use of transfer sheets, food colours (Cocoa Butter) for airbrushing/painting with Couverture is allowed • Filling can comprise of more than one Ganache) filling Chocolate Candies must be presented no later than 8.00am on the presentation table. Chocolate Candies Moulded shall be judged in accordance with the following standards; Presentation 15% Taste 40% Technical Skills 45% The winner will receive the COOKING WITH CHOCOLATE cookbook from the Ecole du Grand Chocolat Valrhona is edited by Frederic Bau, foreword by Pierre Hermé. Includes 100 recipes, and a 90 min DVD with 17 techniques on how to work with chocolate sponsored by SABATO Two recipe & one description cards are to be supplied. Time: Monday 6.00am – 8.00am Prize-Giving: Monday 4.00pm at ASB Showgrounds For entry form go to www.restaurantnz.co.nz
S122 HOT ENTRÉE & MAIN - OPEN Sponsored by ALFA ONE RICE BRAN OIL This is a compulsory class for New Zealand Pastry Chef of the Year 2012 Modern, classical or original. To display TWO (2) portions of Hot Entrée and Main Course prepared hot presented cold. A suitable setting jelly should be used to enhance the presentation. TWO (2) plates of each course both Entree plates and both Main plates to be identical, prepared and displayed as individual servings. The total weight of the meal size should be no more than 120g per plated entrée and no more than 220g, per plated main course. Particular attention should be paid to the balance of proteins, starch, vegetables, fat and carbohydrates. Alfa One Rice Bran Oil must be used in the preparation of either the Entrée or Main Course. Note. The judges reserve the right to cut into your food items. Competitors are to demonstrate application of practical skills through the dish with attention to detail on clear and even glazing techniques. The winner will receive a signed copy of “The Molten Cookbook” sponsored by Alfa One Rice Bran Oil products. Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds
S123 GATEAUX - OPEN Sponsored by HANSELLS To display ONE (1) Gateaux (200 -250mm) open design, but must have a theme relevant to “New Zealand Winter”. Any combination of textures may be used. Competitors must use at least ONE (1) Hansells product. Note:The judges will cut a section from the gateau as part of the judging. Competitors are encouraged to use imagination & creativity. The winner will receive a signed copy of “The Molten Cookbook” sponsored by Hansells. Two recipe & one description cards are to be supplied. Time: Sunday 6.00am – 7.30am Prize-Giving: Sunday 4.00pm at ASB Showgrounds
21
COMPETITION DESCRIPTION SECONDARY SCHOOLS CULINARY & FRONT OF HOUSE SPECIAL CONDITIONS Open to secondary school students in Year 11, 12, 13 studying Home Economics, Food Technology &/or NZ Unit Standard Level 1/Level 2. All competitors must be enrolled in a secondary school & aged between 15 & 19 years of age as at the date of competition. Competitors are able to enter one, some or all of the FOUR (4) Secondary School Classes. Open, Training & Static classes ARE NOT open to students enrolled in a secondary school. A maximum of two (2) entries per class from each school will be accepted. Entries will be accepted on a first in basis. Please note ALL Culinary Rules & conditions apply. Competitors are to supply the required recipe (Including precise weight, ingredient & method of cooking (short version). A description card should also be supplied (as you would wish the dish to be described on a menu). Both must be computer generated & written in English. All live cookery classes are cooked on commercial equipment. Please avoid all plastic handles on pots, both on top of the stove and in the oven, as these will melt on the open gases. Note that lighting equipment must be supplied by the competitor for lighting the stove tops. The Salon committee takes no responsility for supplying matches or gas lighters.
H201 COLLEGE CHALLENGE Sponsored by AUCKLAND HOTEL & CHEFS TRAINING SCHOOL Prepare & present TWO (2) plated portions of a specific recipe provided. Confirmed competitors will be provided with the recipe in June 2012. Judging will be based on skills, methods, technique & end product. The winner will receive a set of Chef Knives sponsored by the Auckland Hotel & Chefs Training School. Competition Duration 1 Hour. Time: Sunday Heat 1. 8.00am, Heat 2. 10.15am Tasman Kitchen Prize-Giving: Sunday 4.00pm at ASB Showgrounds H202 HIGH TEA Sponsored by DILMAH NZ LIMITED Impress us with your High Tea served on a three-tiered stand including an exquisitely prepared selection of sandwiches, petit scones and elegant cakes. (All items for the platter are to be brought in ready prepared these items will not be tasted by the judges). ONE (1) of the cakes, must have an infusion of tea in the recipe. No access to a kitchen. Do not forget to serve the Dilmah Tea. For inspiration visit http://realhightea.dilmahtea.com/ 1.
2. H200 CAFÉ BREAKFAST Sponsored by VERKERKS Prepare & present a café style hot cooked breakfast for two (2) covers to be individually plated. The breakfast must include bacon & sausages (from the Verkerks range), tomato & your choice in style of eggs. Verkerks products will be supplied on the day. Please email Rachel John on rachel.john@verkerks.co.nz for a product list and to arrange samples. The winner will receive a must have book for all serious cooks – McGhee on Food and Cooking - sponsored by Verkerks. Competition Duration 45 minutes. Three recipe & one description cards are to be supplied. Time: Monday Heat 1. 6.45am, Heat 2. 9.00am Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds
22
3.
Prepare a table for TWO (2) with all required crockery, cutlery and other relevant items for High Tea. (Flower arrangements are not required). A suitable menu must be available for guests and judges. A 900mm square table, TWO (2) chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment. Greet guests, seat and napkin, serve the delicacies along with the Dilmah tea of your choice. (tea not supplied). No other beverage of any sort may be served. (At the end of this time the Guests at this point will be asked to leave the arena, at the end of the allocated time) Written Questions. What are the characteristics of your chosen Dilmah Tea? How does this complement the meal?
The winner will receive a “t” series Gift Pack by Dilmah along with a Dilmah 12 slot presenter filled with a selection of Dilmah Teas. Sponsored by Dilmah NZ Ltd. Competition Duration Part 1 25 minutes Part 2 25 minutes Part 3 10 minutes Three menus with full description of tea and food items must be supplied as would be expected in a modern 21st century setting. Two recipe & one description cards are to be supplied. Time: Sunday 12.15pm - Tui Restaurant Prize-Giving: Sunday 4.00pm at ASB Showgrounds
For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION H203 TABLE SETTING Sponsored by ELLERSLIE EVENT CENTRE
K302 SALMON - TRAINING Sponsored by BIDVEST in association with NZ KING SALMON
Competitors are to complete a standard full Table d’hôte restaurant setting of FOUR (4) covers including glassware, the preparation of a bud flower arrangement & a serviette fold. 900mm square table, chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment.
A compulsory class for New Zealand Commis Chef of the Year 2012
The winner will receive an educational hamper valued at $200 sponsored by Ellerslie Event Centre. Competition Duration 30 minutes. Time: Sunday Heat 1. 7.15am, Heat 2. 8.00am Tui Restaurant Prize-Giving: Sunday 4.00pm at ASB Showgrounds Cookery Live Kitchen
Prepare & present a main course of FOUR (4) covers individually plated featuring fresh NZ King Salmon. Competitors will be supplied with 2 x scaled fillet per competitor, with the pin bones removed (approx. Weight 900g fillet). The winner will receive $1000 cash and a NZ King Salmon hamper. Hygiene component to this class Completion Duration 1 Hour Three recipe & two description cards are to be supplied. Time - Monday Heat 1. 11.15am, Heat 2. 1.45pm Tasman Kitchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
TRAINING K300 SOUP - TRAINING Sponsored by FRENCH BAKERY Prepare & present FOUR (4) portions of the competitor’s choice to be individually plated. The soup must be served with your selection of bread from the Heat and Eat Loaves range from French Bakery. The bread should complement the soup and be presented as part of the finished dish The winner will receive $200 gift voucher to Milly’s Kitchenware sponsored by French Bakery. Competition Duration 45 minutes. Three recipe & two description cards are to be supplied. Time: Sunday Heat 1. 7.00am, Heat 2. 9.15am Tasman Kitchen Prize-Giving: Sunday 4.00pm at ASB Showgrounds K301 PASTA DISH - TRAINING Sponsored by CUCINA GOURMET FOODSERVICE Prepare & present a main course of FOUR (4) covers to be individually plated. The recipe must be a filled pasta such as ravioli or tortellini. The filling must be savoury and can reflect either contemporary or traditional cuisine. Pasta dough can be pre-made or made on the day. Disqualification will take place if purchased pasta is used. The winner will receive a $300 Restaurant Association dining voucher sponsored by Cucina Gourmet Foodservice. Competition Duration 45 minutes. Three recipe & two description cards are to be supplied. Time: Sunday 11.30am - Tasman Kitchen Prize-Giving: Sunday 4.00pm at ASB Showgrounds
24
K303 LIVE DESSERT - TRAINING Sponsored by OCEAN SPRAY Prepare & present a hot or cold dessert of FOUR (4) covers to be individually plated. The dessert must incorporate ONE (1) or more of the following products from the Ocean Spray range. Cranberry or grapefruit juice drinks, cranberry sauce or Craisins, sweetened dried cranberries For confirmed competitors, product samples send your contact details by Wednesday 1st August to Susan Huria on susan@hagroup.co.nz. Completion Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Sunday Heat 6.15pm - Pacific Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds K304 MYSTERY BOX - TRAINING Sponsored by AUCKLAND UNIVERSITY OF TECHNOLOGY (AUT) Prepare & present ONE (1) of the following recipes Herb Roasted Crusted Rack of Lamb with Tomato Farci or Pan-fried Duck breast with Chicory tart or Hapuku on Mushroom Tagliatelle. All the ingredients and a recipe will be in the mystery box. Present TWO (2) covers. All equipment including plates must be supplied by the competitor. Recipes for the above dishes are available at www.restaurantnz.co.nz The winner will receive $200 worth of culinary text books sponsored by Auckland University of Technology. Completion Duration 1 Hour Time: Sunday 5.00pm - Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION K305 FORMAL BREAKFAST - TRAINING Sponsored by KIWI BACON Prepare & present a breakfast dish of FOUR (4) covers individually plated using Kiwi Bacon. The finished dish should be suitable to be served at a formal breakfast occasion. Competitors must utilise Kiwi Bacon and this MUST be incorporated into the main item and be prominent, NOT as an accompaniment. (Otherwise disqualification will take place). Competitors are encouraged to use imagination & creativity.
K321 LIVE DESSERT - OPEN Sponsored by EASIYO FOOD SERVICE Prepare & present a hot or cold dessert of FOUR (4) covers to be individually plated. The dish is to use at least ONE (1) EasiYo product. Competitors will be supplied with an EasiYo standard pack, including product, on confirmation of entry into this class. The competitor must bring EasiYo premade yogurt in the 1kg yogurt jar EasiYo container on the day of the competition to use within their Live Dessert, EasiYo product will not be available to competitors on the day. EasiYo product MUST be incorporated into the main item not as an accompaniment. (Otherwise disqualification will take place).
On the day competitors will be provided with a 400g pack of their chosen bacon (middle, streaky, shoulder, eye, triple smoked or honey cured), options can be seen www. kiwibacon.co.nz/our-range . Competitor selection must be sent through to the Salon Director or by the 1st August 2012.
The winner will receive a Breville Whizz Mixer valued at $549 sponsored by EasiYo Food Service
The winner will receive a $50 House of Knives voucher, a hamper of Kiwi Bacon product, have their recipe displayed on the Kiwi Bacon website and an opportunity to spend a day working with the NPD team of Kiwi Bacon.
K322 SALMON - OPEN Sponsored by BIDVEST in association with NZ KING SALMON
Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Sunday 7.00am - Pacific Kitchen Prize-Giving: Sunday 4.00pm at ASB Showgrounds
Cookery Live Kitchen OPEN K320 MARGARINE CARVING BUFFET SHOWPIECE - OPEN Sponsored by HOUSE OF KNIVES (Theme: Mother and Infant) Please note that the theme MUST be observed Internal supports permitted but must not be visible. Maximum space allocation is 900mm x 900mm. Margarine will be supplied to registered competitors for the competition. The winner of the showpiece will receive $300 towards a F. Dick knife at House of Knives sponsored by House of Knives Competition Duration: Sunday 12.00pm – 5.00pm Monday 12.00pm – 5.00pm Tuesday 7.00am – 11.00am Hall 2 front entrance Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre
For entry form go to www.restaurantnz.co.nz
Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Sunday 3.00pm - Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds
This is a compulsory class for New Zealand Chef of the Year 2012 Prepare & present a main course of FOUR (4) covers individually plated featuring fresh NZ King Salmon. Competitors will be supplied with 2 x scaled fillet per competitor, with the pin bones removed (approx. weight 900g fillet). The winner will receive $1000 cash and a NZ King Salmon hamper. Hygiene component to this class Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Monday 10.00am - Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds K323 CORN-FED FREE RANGE CHICKEN - OPEN Sponsored by RANGITIKEI Prepare & present a main course of FOUR (4) covers featuring Rangitikei Corn-fed Free Range Breast Fillet (210g skin on, portion controlled breast fillets) to be individually plated. Breast fillet samples will be sent to all confirmed competitors. FOUR (4) portions of Breast Fillet per competitor will be supplied on the day from Rangitikei. The winners will receive; 1st Place:$200 worth of Rangitikei Corn-fed Free Range Chicken 2nd Place: $100 worth of Rangitikei Corn-fed Free Range Chicken 3rd Place: $50 worth of Rangitikei Corn-fed Free Range Chicken All winners will have their Restaurant & name posted on the Rangitikei Website Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Sunday 12.30pm - Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds
25
COMPETITION DESCRIPTION K324 WINE & FOOD MATCH - OPEN Sponsored by DOG POINT
K326 LAMB DISH - OPEN Sponsored by JR WHOLESALE MEATS
Prepare & present a main course of FOUR (4) covers to be individually plated and to be matched with Dog Point wine. Entrants should focus on a food match that 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.
Prepare & present a main course of FOUR (4) covers to be individually plated. The dish will feature chilled loin of lamb, bone in (Bone in Noisette). Approx weight between 1.4kg and 1.8kg will be provided to each competitor on the competition day.
The winner will receive a voucher for the value of $300 sponsored by Dog Point.
The winner will receive a Stamford Plaza Romance and Seduction Package sponsored by JR Wholesale Meats. This Voucher entitles the bearer for one nights’ accommodation in a superior room, cooked buffet breakfast for two in either our Knights on Albert restaurant or via room service, a chilled bottle of Moet and Chandon champagne, a gift boxed bottle of wine with a personalised message to commemorate your occasion, a selection of canapes upon arrival and chocolate dipped strawberries, Bvlgari bath products, candlelit room and rose petal turndown, valet parking and a late checkout of 3.00pm.
Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Monday 5.00pm - Pacific Kitchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
K325 MYSTERY BOX - OPEN Sponsored by GILMOURS This is a compulsory class for New Zealand Chef of the Year 2012 Part 1 Competitors will be provided with a mystery box of ingredients to create a Main course of FOUR (4) Covers Menu planning & kitchen set-up only (NO PREPARATION OR COOKING ALLOWED). It is not necessary to use all ingredients. A menu card must be provided; handwritten on a form you will be provided with & presented within this time. Care should be taken with a correct and FULL MENU DESCRIPTION otherwise disqualification will take place.
The protein must NOT be served on the bone, the dish will be disqualified if any bone is served.
Completion Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Sunday 1.45pm - Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds K327 CERVENA® VENISON DISH – OPEN Sponsored by DEER INDUSTRY NEW ZEALAND Prepare & present a main course of FOUR (4) covers to be individually plated, featuring Cervena® Venison. Samples & information will be supplied to confirmed competitors & one Cervena® Venison shortloin (approx 600 grams in total) will be provided to each competitor on the competition day.
Part 2 Prepare & present your main course of FOUR (4) covers to be individually plated.
The winner will receive $500 cash sponsored by Deer Industry New Zealand.
The winner will receive 3,500 Fly Buys Points, that’s enough for a return flight to Fiji or a Home Theatre System – so you can choose your own prize.* Sponsored by Gilmours. *Rewards indicated are a guide only, for full details refer to flybuys.co.nz
Completion Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Sunday 12.15pm - Pacific Kitchen Prize-Giving: Sunday 4.00pm at ASB Showgrounds
Hygiene component to this class Competition Duration Part 1 15 minutes Part 2 1 Hour Three recipe & two description cards are to be supplied. Time: Monday 5.00pm - Tasman KItchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
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Hygiene component to this class
K328 PORK DISH - OPEN Prepare & present a contemporary main course of FOUR (4) covers to be individually plated featuring organic pork. Prize to be advised on www.restaurantnz.co.nz Completion Duration 1 Hour Time: Tuesday 9.00am - Pacific Kitchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds For entry form go to www.restaurantnz.co.nz
Cervena速 venison is New Zealand's premium farm-raised venison. Cervena venison is distinguished from all other venison by the trademarked assurance that the meat has been naturally raised and processed according to internationally recognised quality standards.
www.cervena.com
COMPETITION DESCRIPTION K329 FISH & SEAFOOD - OPEN Sponsored by GENOESE FOODS LTD Prepare & present a main course of FOUR (4) covers to be individually plated. The dish is to use at least ONE (1) Genoese product and MUST be incorporated into the recipe. (Otherwise disqualification will take place). For a current list of Genoese products contact Genoese Foods on 0800 436637 or email info@genoese.co.nz (samples available on request). The winner will receive a shopping spree at House of Knives to the value of $500 sponsored by Genoese Foods Ltd. Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Monday Heat 1. 12.30pm, Heat 2. 3.00pm Tasman Kitchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds K330 BEEF DISH - OPEN Sponsored by CEREBOS GREGGS – ESSENTIAL CUISINE Prepare & present a main course of FOUR (4) covers to be individually plated. The dish must also be accompanied by a finished sauce, a suitable starch and vegetable. A product from the Essential Cuisine Stock or Jus range must be used as a base of your finished sauce. For further product information please consult www.essentialcuisine.co.nz. The dish should be a promotion of New Zealand flavours. Butchery skills will be an important part of the marking as well as the finished dish. The winner will receive a Scanpan 5 Piece Cookware set and a Furi Knife Set sponsored by Cerebos Greggs – Essential Cuisine.
K332 NZ SHELLFISH MAIN - OPEN Sponsored by SOUTHERN CLAMS LTD Prepare & present a main course of FOUR (4) covers to be individually plated and using at least TWO (2) of the following Littleneck Clams, Queen Scallops or Surf Clams. Competitors are asked to accompany their dish with foods suitable to enhance the flavours of New Zealand Competitors must order their required shellfish (from the above list), by 1st August via the Salon Director, for collection on competition day. The winner will receive a flight to Dunedin, two nights’ accommodation, tour around the Southern Clams facility and Dunedin and $200 spending money. Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Tuesday 8.30am - Tasman Kitchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds K333 COMPLETE CHEF - OPEN Sponsored by NOVA ENERGY Part 1 Mystery Box Hot Entrée. Prepare & present TWO (2) covers Two (2) recipe & two (2) description cards are to be presented on paper supplied, one for the judges one for your own reference within 15 minutes of the hour. Part 2 Mystery Box Main. Prepare & present TWO (2) covers Two (2) recipe & two (2) description cards are to be presented on paper supplied, one for the judges one for your own reference within 15 minutes of the hour.
Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Sunday 5.00pm - Pacific Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds
Part 3 Dessert copied as presented. Prepare & present TWO (2) covers A Recipe and picture as well as the presented dessert will be available.
K331 LIVE MAIN & DESSERT - OPEN Sponsored by NEW ZEALAND CHEFS ASSOCIATION
The problem is that you may not make it to the end! You may well be chopped, sliced and diced! The top eight go though to compete for the main and finally the top six will compete for dessert. (Medals and certificates only awarded from competing in all three courses). Final results are calculated by averaging Entrée, Main and Dessert scores. (Full Kitchen start of 12 otherwise pro rota).
This is a compulsory class for New Zealand Chef of the Year 2012 Prepare & present a Main course & dessert of FOUR (4) covers to be individually plated The winner will receive A set of F Dick Knives in support of the WACS Christchurch Earthquake Fund Raising program, sponsored by the New Zealand Chefs Association. Hygiene component to this class Competition Duration 90 minutes Main served from 60 minutes from start and up to 75 minutes. Dessert served not before 75 minutes and up to 90 minutes Three recipe & two description cards are to be supplied for each dish. Three recipe & two description cards are to be supplied. Time: Tuesday 10.15am - Pacific Kitchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
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The winner will receive a Gasmate Quantum Pro Gas Grill BBQ valued at approximately $2000 sponsored by Nova Energy. Hygiene component to this class Competition times Tuesday 21st August 2012 Competition Duration Part 1 1 Hour Part 2 1 Hour Part 3 1 Hour Recipe and Description cards see above Entree 7.15am Tasman Kitchen Main 9.45am Tasman Kitchen Dessert 2.15pm Tasman Kitchen Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION K334 VEGETARIAN DISH MAIN - OPEN Sponsored by HERITAGE AUCKLAND
K337 CAFE SANDWICH - OPEN Sponsored by CLYTH MACLEOD LTD
“Celebrating sustainable and delicious vegetarian dining” Heritage Auckland is proud to support the inaugural Vegetarian Dish Main category.
Prepare & present FOUR (4) covers to be individually served any form of bread with a filling, assembled cold. To include traditional wedge sandwiches, as well as filled rolls, baguettes, pita, bloomers, wraps, bagels and the like, but not burgers and other products assembled and consumed hot.
Prepare & present a seasonal vegetarian main course of FOUR (4) covers to be individually plated. Suitable to be served in any main stream New Zealand restaurant reflecting the New Zealand culture, using modern and light cooking practices. The winner will receive one night at Heritage Auckland and dinner for two in Hectors restaurant specialising in vegan and vegetarian cuisine. Plus, a day in the hotel kitchen with executive chef Jinu Abraham by arrangement. Sponsored by Heritage Auckland. Competition Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Tuesday 7.45am - Pacific Kitchen Prize-Giving: Tuesday 4.00pm at ASB Showgrounds K335 DUCK DISH - OPEN Sponsored by QUACK A DUCK Prepare & present a main course of FOUR (4) covers to be individually plated. Competitors will be provided with ONE (1) whole duck (oven ready, 2.5kg with head & feet on). Breast and Legs must both be used and additional meat must not exceed 10% of the total pre cooked protein weight. Competitors have to create a complete dish with duck, starch & a suitable vegetable, sauce or jus. The winner will receive $500 cash sponsored by Quack a Duck. Three recipe & two description cards are to be supplied. Time: Sunday 6.15pm - Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds K336 CHEF OF THE YEAR THEORY This is a compulsory class for New Zealand Chef of the Year 2012 This class is part of the Chef of the Year and may only be entered as such. It will be based on THIRTY (30) questions that will be in written form in a closed room. They will be based on Kitchen Management, Costing, Food safety and Hygiene, Competition Duration 1 Hour Time: Sunday - Please report to registration counter at 8.45am Prize-Giving: Monday 4.00pm at ASB Showgrounds For entry form go to www.restaurantnz.co.nz
The winner will receive a $500 House of Knives voucher and a quality solid Rimu chopping board sponsored by Clyth MacLeod Ltd. Completion Duration 1 Hour Three recipe & two description cards are to be supplied. Time: Monday 7.45am - Tasman Kitchen Prize-Giving: Monday 4.00pm at ASB Showgrounds Front of House (Restaurant Service) TRAINING R400 TABLE SETTING, CLEARING & CRUMBING DOWN - TRAINING Sponsored by NEW ZEALAND MANAGEMENT ACADEMIES This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2012 This competition will be divided over TWO (2) individual disciplines Part 1 Prepare a standard full Table d’hôte restaurant setting including; water & wine glasses, cruets & butter dishes for FOUR (4) covers. The preparation of a bud flower arrangement & serviette fold to be included. A 900mm square table, FOUR (4) chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment. Part 2 Greet guest seat and napkin, (remove Entree cutlery). Serve FOUR (4) empty cold main course plates. Guests to place knife and fork on plate as though they have finished eating. Competitors are then required to clear the table, and prepare it for the service of a dessert. This is to include the clearing of “dirty” main course, side plates, cutlery, glasses, cruet & butter, crumbing down skill must be shown & preparation for the service of dessert. (Guest at this point will be asked to leave the arena, at the end of the allocated time). The winner will receive an NZMA branded third-generation iPad, Wi-Fi + 4G, 32GB valued at over $1000 sponsored by New Zealand Management Academies Completion Duration Part 1 30 minutes Part 2 30 minutes Time: Tuesday Heat 1. 8.15am, Heat 2. 9.30am, Heat 3. 10.45am - Tui Restaurant Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
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COMPETITION DESCRIPTION R401 CAFÉ BEVERAGES - TRAINING Sponsored by THE COFFEE CLUB This is a compulsory class for New Zeaand Training Food & Beverage Service Person of the Year 2012 Part 1 Part 2 Part 3
Mise en place of espresso machine Prepare and produce each of the following • ONE (1) Cappuccino • ONE (1) Smoothie or Frappe • ONE (1) Original/imaginative tea based beverage served hot or cold. A short multi-choice questionnaire is to be completed at the conclusion of the class.
Registered competitors will be given a list of equipment and ingredients available. Competitors to supply any other requirements & equipment. 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 Competition Duration Part 1 5 minutes Part 2 15 minutes Part 3 10 minutes Two recipe and description cards for the Original / imaginative tea based beverage creation to be supplied Time: Sunday 5.00pm - Pukeko Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds R402 BARISTA - TRAINING Sponsored by THE COFFEE CLUB Part 1 Mise en place of espresso machine & set up of any additional equipment Part 2. Prepare & present the following beverages. • TWO (2) Single espresso • TWO (2) Double shot latte • TWO (2) Single flat white This competition will be judged under the World Barista Rules. 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 Competition Duration Part 1 5 minutes Part 2 20 minutes Time: Sunday 11.30am - Pukeko Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds
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R403 WINE & BEVERAGE SERVICE TRAINING Sponsored by NORTH SHORE INTERNATIONAL ACADEMY This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2012 Part 1 Part 2
Mise en place Seat FOUR (4) guests, & then serve the following to the FOUR (4) guests & ONE (1) for judges table • A Bottle of water • A Bottle of white wine • A Bottle of sparkling wine
Judges glasses will be located on a side table. Competitors will be judged not only on technical skill, but also on their ability to discuss, with guests at the table, attributes & background on the beverages served. Table, chairs, all wines and water to be served, will be supplied. Competitors to supply all glassware & equipment required for this class. The winner will receive a collection of must have equipment and tools selected by industry professionals to help assist in the delivery of memorable guest experiences within the hospitality industry. Competition Duration Part 1 10 minutes Part 2 20 minutes Time: Monday Heat 1. 9.00am, Heat 2. 9.45am Tui Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds
R404 MYSTERY BOX TABLE SETTING TRAINING Sponsored by PACIFIC LINEN Set a table for FOUR (4) covers 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. The winner will receive a $300 (inclusive of GST) worth of specialty linen hire products, sponsored by Pacific Linen Competition Duration 45 minutes Time: Sunday 5.00pm - Tui Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION Front of House (Restaurant Service) OPEN R420 BARISTA - OPEN Sponsored by THE COFFEE CLUB This is a compulsory class for New Zealand Training Food & Beverage Service Professional of the Year 2012 Part 1 Part 2
Mise en place. Checking the espresso machine & set up of any additional equipment Prepare & present the following beverages. • FOUR (4) Single espresso. • FOUR (4) Double shot latte • FOUR (4) 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. 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. Competition Duration Part 1 5 minutes Part 2 15 minutes Time: Sunday 7.00am - Pukeko Restaurant Prize-Giving: Sunday 4.00pm at ASB Showgrounds
For entry form go to www.restaurantnz.co.nz
R421 NZ WINE SERVICE KNOWLEDGE & FOOD MATCHING - OPEN Sponsored by SPIEGELAU, DISTRIBUTED BY MACVINE INTERNATIONAL LTD This is a compulsory class for New Zealand Service Professional of the Year 2012 Part 1 Part 2 Part 3
Mise en place Seat their FOUR (4) guests then • Serve bottled water • Serve a bottle of sparkling wine • Serve a bottle of white wine The above must also be served to ONE (1) judge. Judges glasses will be located separately on a side table. 2012 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, glasses, all wines and water to be served, will be supplied. Tasting. THREE (3) Wines will be tasted blind & competitors will identify and suggest a food match for each wine. Wine will be any combination of white, Method Champenoise or dessert wine.
The winner will receive an $800 Spiegelau Glassware wholesale voucher sponsored by Spiegelau. Competition Duration Part 1 15 minutes Part 2 15 minutes Part 3 30 minutes There will be FIVE (5) minute break between Part two and Part three. (Still under competition rules, therefore no conferring) Time: Monday 5.00pm - Tui Restaurant Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
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COMPETITION DESCRIPTION R422 TABLE SERVICE - OPEN Sponsored by MANUKAU INSTITUTE OF TECHNOLOGY This is a compulsory class for competitors in New Zealand Service Professional of the Year 2012 Part 1 Prepare a standard full Table d’hôte restaurant setting including; water & wine glasses, cruets & butter dishes for FOUR (4) covers. Meal based on Petit Salad, Entree, Main & Dessert. A 900mm square table, FOUR (4) chairs, trestle table & hot water will be provided. Competitors are to supply all other equipment. Part 2
Greet guests and seat.
Part 3
Competitors must also serve an aperitif, a bottle of wine with the main course & a liqueur coffee after dessert. All food will be supplied, including bread rolls. Main course to be silver served. The crockery for each course will be supplied (main plate white 30cm). Filter coffee & hot water will be available. Competitors may bring their own gueridon station if needed. It should be noted that all competitors will be required to be at a briefing on Monday 20th August 2012 at 3.00pm. (Report to Registration at 2.55pm.). This is to meet the chefs from the NEW ZEALAND REGIONAL TEAM CHALLENGE (T701). Your FOUR (4) courses will be created by a competitor from this class. All menus will be different as the chef competitors are working from different menus.
The winner will receive an engraved special coffee making kit in a carry case sponsored by Manukau Institute of Technology - Culinary, Hospitality & Tourism School. Competition Duration 3 ½ Hours Part 1 40 minutes Mise en place and set-up Part 2 20 minutes to greet & seat guests Part 3 2 ½ Hours for service. Briefing Time - Monday 3.00pm for brief with Chefs. Meet at Registration Desk Competition Time: Tuesday 12.30pm - Tui Restaurant Area Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre R423 MYSTERY BOX TABLE SETTING - OPEN Sponsored by CARLTON PARTY HIRE
R424 BEER AND FOOD MATCH - OPEN Sponsored by SPANZ (Service Professionals Association of New Zealand) and Hallertau Competitors will be presented with a selection of SIX (6) New Zealand Craft beers. Competitors are required to taste the beverages and then match with a restaurant menu. Competitors will be judged on their written justification of this match including; reasoning by taste, style and enhancement. The winner will receive a mixed dozen of Hallertau beers and a dinner for two at Hallertau to the cost of $150. Sponsored by Service Professionals Association of New Zealand and Hallertau. (Competitors must be over 18 to receive this prize). Competition Duration 30 minutes Time: Sunday 6.00pm - Tui Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds R425 INNOVATIVE TABLE SETTING - OPEN Sponsored by CARLTON PARTY HIRE Competitors are to complete a full table setting of FOUR (4) covers. Tables supplied will be round 900mm and FOUR (4) chairs. This will demonstrate innovation, practicality & style. 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). Theme for the competition is: Weddings. The winner will receive a $100 Westfield voucher sponsored by Carlton Party Hire Competition Duration 1 Hour A theme card explaining the theme is required to be displayed (can be placed on chair). Time: Sunday 1.30pm - Meet at registration counter Prize-Giving: Monday 4.00pm at ASB Showgrounds
Competitors are to set a table for FOUR (4) covers with linen, crockery, cutlery & accessories supplied in a mystery box. Competitors should bring with them all necessary equipment to cut, polish & prepare the table items such as gloves, polishing bucket/cloths, salvers & scissors. The winner will receive a $100 Westfield voucher sponsored by Carlton Party Hire. Competition Duration 45 minutes Time : Monday 8.00am - Tui Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds
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For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION R426 TOP SOMM - OPEN Sponsored by MACVINE INTERNATIONAL and GLADSTONE VINEYARD
The Prize. The highest scoring competitor will win the competition.
This is a competition for hospitality professionals currently employed in a licensed café, restaurant, and hotel or specialised off-licence.
Once a registration form has been received a pass code will be sent to you to enter the Theory test.
There are four separate parts to this competition. Part 1 Part 2 Part 3 Part 4
Theory Test completed Online Wine List and Beverage List knowledge – at competition venue Wine Tasting – at competition venue Service
All FOUR (4) parts must be entered to be eligible for the overall prize and title of Top Somm.
The Prize. $800 Spiegelau Glassware wholesale voucher.
Competition Duration Part 1 1 Hour (prior to competition) Part 2 20 Minutes Part 3 1 Hour Part 4 15 minutes per candidate Time: Sunday 10.00am – Function room at top of main foyer stairs Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre
Part 1 Theory. This is the on line component completed either from home, work, local library or elsewhere (you decide). The test is mainly multiple choice and true/ false questions, reading and decoding wine labels and understanding wine maps. The questions will test your knowledge and understanding of New Zealand and International wine, viticulture and vinification plus other beverages including cocktails and spirits. An understanding of the products that would typically be available will also be included. Wine and food harmony will also be tested. (You can have up to three attempts on the test with the highest mark counting; each test must be finished within an hour) Part 2 Wine list and beverage list knowledge. All competitors will be sent a wine list and beverage list in the post. Competitors will be required to research the content of both lists as they would normally have to do as part of their role. Competitors will be asked a series of questions on the content of the lists. This could be anything from the winemaker, to the blend, to the location or some history about the product and /or brand. Competitors should be able to recite the ingredients and method of assembly for any cocktails listed. Other beverages on a list may include waters, beer, spirits, and liqueurs etcetera. It is suggested competitors enter the competition early to maximise the amount of time they have available to study. The lists are substantially shorter than a “regular” restaurant, but will still require research from the competitor. Part 3 The Wine Tasting. 6 wines will be served blind - 3 red & 3 white. Competitors to write a summary of each wine and in doing so draw conclusions as to the grape variety (or blend), possible country of origin, likely vintage and level of quality. This will be part multiple choice and part written. Multiple choice questions are worth 30% of any one wine tasted with the majority of the marks assigned to the sommeliers specific ideas about each wine. Part 4 Service. Competitors will be required to demonstrate technical and selling skills for judges. This may include presenting opening and pouring either; red, white, rose or sparkling wine, tray service skills, wine and food pairing and selling beverages through recommendation. For entry form go to www.restaurantnz.co.nz
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COMPETITION DESCRIPTION Front of House Cocktail
OPEN
TRAINING C500 CLASSIC COCKTAIL – TRAINING Sponsored by FINLANDIA VODKA This is a compulsory class for New Zealand Training Food & Beverage Service Person of the Year 2012 Using Finlandia Vodka & a range of Hancock Spirits and liqueurs as key components produce and serve: Part 1 Part 2 Part 3
Mise en place Produce TWO (2) glasses of each of the following Classic Cocktails Total FOUR (4) glasses in total TWO (2) Vodka Martini and EITHER TWO (2) Cosmopolitan or TWO (2) Bloody Mary Each competitor will be asked a cocktail related question
An ingredients list & alcohol will be supplied. All other ingredients & garnishes are to be supplied by the competitor. The winner will receive a Finalndia Vodka cocktail pack* & ONE 1-Hour personal cocktail training session with Matt Bradley, Hancocks Spirits ambassador in the Hancocks Training Bar. *If under 18 – the cocktail pack will be non alcoholic.
C520 CLASSIC COCKTAIL – OPEN Sponsored by EL JIMADOR TEQUILA This is a compulsory class for New Zealand Bartender of the Year 2012 This is a compulsory class for New Zealand Service Professional of the Year 2012 Using El Jimador Tequila & a range of Hancock Spirits and Liqueurs as key components produce and serve Part 1 Mise en place Part 2 Produce TWO (2) glasses of each of the following Classic Cocktails. Total FOUR (4) glasses in total TWO (2) Margarita and Either TWO (2) Old Fashioned or TWO (2) Manhattan An ingredients list will be supplied. All other ingredients & garnishes are to be supplied by the competitor. The winner will receive a Professional Bar Kit sponsored by El Jimador Tequila.
Competition Duration Part 1 5 minutes Part 2 15 minutes Part 3 2 minutes Time: Monday Heat 1. 10.30am, Heat 2. 11.30am Pukeko Restaurant Prize-Giving: Monday 4.00pm at ASB Showgrounds
Competition Duration Part 1 5 minutes Part 2 15 minutes Time: Tuesday 10.00am - Pukeko Restaurant Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
C501 ORIGINAL / INNOVATIVE COCKTAIL - TRAINING Sponsored by DE KUYPER LIQUEURS
C521 ORIGINAL / INNOVATIVE COCKTAIL - OPEN Sponsored by DE KUYPER LIQUEURS
Using De Kuyper Liqueurs & a range of Hancock Spirits as key components produce and serve: Part 1 Part 2
Mise en place Produce TWO (2) glasses of an original or innovative cocktail You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process.
Spirits & Liqueurs will be supplied. All other ingredients & garnishes are to be supplied by the competitor. The winner will receive a De Kuyper cocktail pack* & one 1-Hour personal cocktail training session with Matt Bradley, Hancocks Spirits ambassador in the Hancocks Training Bar. * If under 18 – the cocktail pack will be non alcoholic. Competition Duration Part 1 5 minutes Part 2 15 minutes Two recipe and description cards for the original or innovative cocktail to be supplied Time: Monday Heat 1. 12.30pm, Heat 2. 1.30pm Pukeko Restaurant Prize-Giving: Tuesday 4.00pm at ASB Showgrounds
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This is a compulsory class for New Zealand Bartender of the Year 2012 Produce and present TWO (2) glasses of ONE (1) original / innovative cocktail using De Kuyper Liqueurs & a range of Hancocks Spirits as key components. De Kuyper Liqueurs & Spirits will be supplied. All other ingredients & garnishes are to be supplied by the competitor. You will be required to verbally identify a target market for your cocktail & demonstrate knowledge of the ingredients & process. The winner will receive a Professional Bar Kit sponsored by De Kuyper Liqueurs. Competition Duration 15 minutes Two recipe cards & a name for the cocktail are to be supplied Time: Tuesday 12.30pm – Pukeko Restaurant Prize-Giving: Tuesday 8.00pm at Ellerslie Event Centre
For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION C522 BARTENDER OF THE YEAR PRODUCT KNOWLEDGE Sponsored by DE KUYPER LIQUEURS
Y601 NEW ZEALAND TRAINING FOOD & BEVERAGE SERVICE PERSON OF THE YEAR 2012 Sponsored by RESTAURANT & CATERING NEWS
This is a compulsory class for New Zealand Bartender of the Year 2012 & may only be entered as such
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
Part 1 THIRTY (30) industry & product related questions Part 2 Identify EIGHT (8) basic spirits or liqueurs from the Hancocks Spirits & De Kuyper Liqueurs range The winner will receive a Professional Bar Kit sponsored by De Kuyper Liqueurs. Competition Duration Part 1 30 minutes Part 2 30 minutes Time: Monday 2.30pm – Function room at the top of the main foyer stairs Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre 2012 of the Year Classes NOTE: In the following classes. NZ Chef of the Year, NZ Service Professional of the Year, NZ Commis Chef of the Year, NZ Training Food & Beverage Service Person of the Year & Bartender of the Year, competitors must compete in all classes stated. Y600 NEW ZEALAND COMMIS CHEF OF THE YEAR 2012 Sponsored by the NEW ZEALAND CHEFS ASSOCIATION This is a triathlon event judged on a variety of skill sets. The winning entries in this class will have displayed ingenuity & creativity with New Zealand produce. Competitors are required to compete in the following three classes. It should be noted that you may only use the same protein or dish once. No repeat use of dishes between classes. Class S103 Hot Main – Training Class S104 Cold Dessert – Training Class K302 Salmon – Training The winner will receive A set of F Dick Knives in support of the WACS Christchurch Earthquake Fund Raising program and $500, sponsored by the Auckland Branch of the New Zealand Chefs Association & receive the New Zealand Chefs Association Sid Young Memorial Trophy. Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre For entry form go to www.restaurantnz.co.nz
The winner will receive a set of books sponsored by Restaurant & Catering News. Plus a mentoring package from Service Professionals Association of New Zealand which includes; A day working with Geeling Ching and the team at Soul Bar including dinner for two. A two day winery experience in either Marlborough or Auckland with Villa Maria’s award winning winemakers A night at the Grand Hotel A mixed case of wine from Negociants SPANZ will cover the cost of travel and accommodation if required (Winner must be 18 or over to receive the alcohol component of the prize) ** Terms and conditions apply Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
Y602 TRAINING EXCELLENCE AWARD 2012 Sponsored by GILMOURS For the NZQA accredited training provider who receives the greatest number of points during the three-day competition. Toque d’Or is not included. The winning establishment will receive a voucher for the value of $1000* usable at Gilmours & Toops or Trents. Sponsored by Gilmours. *Excludes liquor and tobacco purchases. Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre Y603 SECONDARY SCHOOLS EXCELLENCE AWARD 2012 Sponsored by HSI (HOSPITALITY STANDARDS INSTITUTE) For the Secondary School which receives the greatest number of points during the four secondary school classes. The winning school will receive a trophy & a voucher for $500 worth of hospitality equipment from HSI, the Hospitality Standards Institute Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
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COMPETITION DESCRIPTION Y620 The RESTAURANT ASSOCIATION OF NEW ZEALAND NATIONAL UP AND COMING BUSINESS TEAM 2012
Y621 NEW ZEALAND CHEF OF THE YEAR 2012 Sponsored by MOFFAT LIMITED & SOUTHERN HOSPITALITY LTD
Open to businesses that are full financial members of the Restaurant Association of NZ as at 19th August 2012 that have been in business for two years or less. The New Zealand Culinary Fare committee seek teams of two who wish to show their skills in the following areas. • Team work • Business acumen • Creative food and wine match
This is a five step event judged on a variety of skill sets. The winning entries in this class will have displayed ingenuity & innovation with New Zealand produce. Competitors are required to compete in the following five classes. It should be noted that you may only use the same protein or dish once. No repeat use of dishes between classes. Class S122 Hot Entrée & Main – Open Class K322 Salmon - Open Class K325 Mystery Box - Open Class K331 Live Main & Dessert - Open Class K336 Theory test
You will have understanding of the fundamentals of team work and be able to communicate under the pressure of cooking and serving a main course and cold dessert for SIX (6) Pax. FOUR (4) guests and TWO (2) judges.
Please note: To be awarded the prize, and the title of New Zealand Chef of the Year 2012 the winner MUST obtain a minimum total point tally of 450/500 from the above five categories, otherwise the award will be withheld.
An entry booklet detailing requirements for entering can be requested from the Salon director via email martin@restaurantnz.co.nz
The winner will receive an E32D4 Turbofan Oven and Stand valued at over $6500 sponsored by Moffat Limited and $2,000 worth of vouchers sponsored by Southern Hospitality Ltd.
The winner of the competition will receive a mentoring and business package which includes; • The following years Restaurant Association membership paid for in order to continue to utilise all the membership benefits • A story on the business in the Restaurant Association Thymes Magazine • A story on the business in the Hospitality Magazine • One case of Te Mata Elston Chardonnay (6 bottle case) • A story in Foodnews • A website from Eveve • Mentoring from Industry Leader Steve Logan – 2 hours per month for 12 months • Usage of NetPay for up to 10 employees with no charge for setup or monthly fees for a year • JML Communications – 2 hours per month for 12 months of PR support • Calcmenu Software Package from Star Anise in association with Calcmenu • Financial mentoring from Grant Thornton – 2 hours per month for 12 months • 2 Camera Security Video System from Secure Technical Services Ltd in association with BOSCH CCTV.
Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
Motivate and inspire members to succeed
Protect, promote and advance the interests and rights of its members
Promote industry quality, reputation and excellence
Value of prize approximately: $20,000 Provide relevant value added services to members
Competition Duration 2 Hours Time: Sunday 2.00pm – Pacific Kitchen & Tui Restaurant Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
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Restaurant Association of New Zealand 45 Normanby Road, Mt Eden, Auckland 1024 PO Box 8287, Symonds Street, Auckland 1150 Ph: 64-9-638-8403, 0800-737-827 Email: info@restaurantnz.co.nz Fax: 64-9-638-4209 Websites: www.restaurantnz.co.nz, www.dinefind.co.nz
For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION Y622 NEW ZEALAND PASTRY CHEF OF THE YEAR 2012 Sponsored by EQUAGOLD ®
Y623 NEW ZEALAND SERVICE PROFESSIONAL OF THE YEAR 2012 Sponsored by SKYCITY
This is quartet event which includes class S121 judged on a variety of skill sets. The winning entries in this class will have displayed ingenuity & innovation with New Zealand produce. Competitors are required to compete in the following four classes.
The winner of this class will have displayed outstanding professional customer service skills complimented with a superior range of technical skills & knowledge.
Part 1 Part 2 Part 3 Part 4
Plated Dessert (Live) FOUR (4) Pax Entremet (Static/Live) ONE (1) unit Chocolate Showpiece (Static) ONE (1) unit (Theme: Haute Corture Hats) Chocolate Candies Moulded (Static) TWELVE (12) pieces
Part 1 and 2 Preparation of the Plated Dessert Finishing of the Entremet (Unit already glazed. Side and top decor to be made on site) Part 3 and 4 These to be placed on the static table display area under the mezzanine floor. When Part 1 and 2 have been completed TWO (2) of the plated desserts and the Entremet must be placed on the same presentation table as part of the final display. Hygiene component to this class Competition Duration Part 1 & 2 Part 3 & 4
TWO (2) Hours THREE (3) Hour period will be allocated to allow the competitor time to assemble the Chocolate Showpiece if needed. Therefore the “elements” of the Showpiece can be bought in to assemble on site. This time is open, and will not be judged, in an area set aside outside of a kitchen area. If the Showpiece is fully assemble off site you can use this time to set up the display table. No access to stoves and no outside assistance is allowed.
Full competition brief and entry form may be obtained from the Salon Director by emailing martin@restaurantnz. co.nz Equagold prize for Pastry Chef of the Year is; • An individually designed and crafted trophy by hot glass artists, Peter Viesnik, one of New Zealand’s top glass artists. This Trophy will be an eye catching piece to display in the winner’s restaurant. • The winner will also receive a personal replica of the Trophy as recognition of their own personal achievement. • Equagold product for the restaurant the winner works for (valued at over $500). • Entry into the taste Seminar Series for 2013 (valued at over $1000). • Where possible the winning entry will be promoted alongside Equagold products in Gourmet Food Stores and Foodstuffs’ Supermarkets throughout New Zealand. Three recipe & two description cards are to be supplied for ALL items with reference made to each section. Times: Monday 5.00am – 8.00am. Static Set up (Part 3 & 4) Monday 8.15am – 10.15am. Live (Part 1 & 2) Pacific Kitchen Prize-Giving - Tuesday 8.00pm at the Ellerslie Event Centre For entry form go to www.restaurantnz.co.nz
Competitors are required to compete in the following classes. Class R420 Barista – Open Class R421 NZ Service Wine Knowledge & Food Matching – Open Class R422 Table Service – Open Class C520 Classic Cocktail - Open The winner will receive a SKYCITY Mystery Progressive Dinner for two people to three culinary destinations at SKYCITY, packaged with overnight accommodation in SKYCITY Grand Hotel. The value of this prize is approximately $800. The winner will have three months to redeem. Please note that the prize doesn’t include travel to and from SKYCITY (i.e. if the winner is ex-Auckland then they will need to pay for their own flights/transport). Terms & Conditions. You must be 20-years & over to redeem this prize. Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre Y624 NEW ZEALAND BARTENDER OF THE YEAR 2012 Sponsored by DE KUYPER LIQUEURS The winner of this class will have displayed outstanding bartending skills & have excellent product knowledge & technical ability. Competitors are required to compete in the following classes. Class C520 Classic Cocktail - 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 Sunday 23 September & returning Tuesday 25 September 2012. The prize includes entry to attend The Sydney Bar Show at Moore Park, Driver Ave, Moore Park NSW 2021, Australia sponsored by De Kuyper Liqueurs. (NB. Prize Includes. Flights, Accommodation, Entry into Bar Show & two hundred dollars spending money ($100 each). It does not include food, transfers or any incidentals. (Terms and conditions apply). Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
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COMPETITION DESCRIPTION Team Events T700 TRAINING TEAM OF THE YEAR 2012 Sponsored by CITY & GUILDS A training team event comprising of three members (two chefs and one restaurant service person). Each team is to cook and serve SIX (6) portions of; • Entrée featuring a New Zealand Dutch-Style cheese, [any/all vegetables used must be fresh new Zealand grown vegetables] • Main featuring Cervena® Venison, potato or kumara as the starch and at least TWO (2) other fresh New Zealand vegetables. • Dessert using TWO (2) Barkers products. TWO (2) portions are for judging, ONE (1) for presentation, & the other THREE (3) portions are to be served to seated guests in the dining area. A matching table wine & bottled water should also be presented & served. In addition to basic service skills, judges will be looking to observe: silver service to guest requirements, consistent beverage service, professionalism & attentiveness. The winning team will receive a $7000 package consisting of the following; Each of the three students will receive $1000 cash each and a gift box of sponsors products. The training establishment will receive; a $1000 Bidvest voucher, selection of food books (RRP $500), a Roland Smooth Grill Station Toaster valued at $1500 from Choice Catering Equipment Ltd and $1000 cash. For a Training Team Skills Entry Form and detailed information, please contact the Restaurant Association on 09-638 8403 or martin@restaurantnz.co.nz Hygiene component to this class Competition Duration (See Application Form) Three recipe & two description cards are to be supplied
T701 NEW ZEALAND REGIONAL TEAM CHALLENGE Sponsored by TURNERS & GROWERS A team comprising of TWO (2) chefs are to prepare & cook a FOUR (4) course meal. A sauce or jus to be served separately. This will comprise of SIX (6) plated portions for each course being Entree, Main & Dessert (except the Petite Salad and bread rolls which must be only FOUR (4) pax). FOUR (4) plates will be served to seated guests by the contestants of the Table Service - Open (R423) (competing for the title of NZ Service Professional of the Year). Two (2) plates are for judging. Bread rolls along with butter and a Petit Salad will be 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. Product for the competitors to use in the Turners & Growers New Zealand Regional Challenge will be supplied by Turners & Growers, as per the entry booklet any other product must be provided by the competitor The winning team will receive product to the value of $1,000 ($500 per competitor) redeemable at the local Turners & Growers branch (or equivalent Food Service Wholesaler in the region). Hygiene component to this class Competition Duration (See Application Form) Three recipe & two description cards are to be supplied Briefing Time: Monday 3.00pm for briefing with Front of House competitors. Meet at Registration Desk at 2.55pm Competition Time: Tuesday 12.15pm - Pacific Kitchen Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
Time Sunday 8.30am - Kitchen start - Pacific Kitchen Sunday 8.45am - Brief Tui Restaurant (Kitchen & Restaurant) Sunday 9.00am - Restaurant start - Tui Restaurant Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
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For entry form go to www.restaurantnz.co.nz
COMPETITION DESCRIPTION The Restaurant Association Salon Team is pleased to have the opportunity to also bring you the Finals of the following competitions. These can only be entered via the criteria of those underwriting the nominated competitions. Conditions do apply with regard to the National Rules & in respect to Safety, Hygiene & personal, belongings & equipment. If you have questions please seek advice from the Salon Director
H S I FOOD AND BEVERAGE MODERN APPRENTICE OF THE YEAR FINAL 2012 The HSI Food and Beverage Modern Apprentice of the Year competition final has two sections. Both are required to be completed. Section One (75%). The competitor must show wine and food matching skills. They are required to select appropriate wines, and write up a wine list with notes, for a specified three-course meal, with two-three wine options per course. The menu will be supplied on the day of the competition. Section Two (25%). All competitors are required to take part in a basic wine evaluation. Each competitor will have the opportunity to taste three white wines and two red wines over a 45 minute period.
NESTLÉ TOQUE d’OR Organised by NESTLÉ PROFESSIONAL in association with NZ CHEFS ASSOCIATION, VEGETABLES.CO.NZ, BEEF + LAMB NZ, AKAROA SALMON & THE HOUSE OF KNIVES. This premier national student competition is between invited teams of three students & covers both cookery & restaurant service skills. Auckland University of Technology, Christchurch Polytechnic Institute of Technology, NorthTec – Whangarei, Eastern Institute of Technology, Wellington Institute of Technology (WELTEC), Hospitality and Tourism Training Centre – Cook Islands, Manukau Institute of Technology, Aoraki Polytechnic, Otago Polytechnic – Central Otago Campus, Culinary Institute of New Zealand- Kerikeri, Waiariki Institute of Technology - Rotorua, Defence Catering School (NZ) - Waiouru are competing. Details available from Nestlé Toque d’Or Event Manager, Anita Sarginson Ph. 021 149-1990 or toque.dor@nz.nestle.com Time: Monday 11.15am Pacific Kitchen/Tui Restaurant
The winner will receive return airfares and $1500 towards accommodation or conference fees to attend the Melbourne Food & Wine Festival, and associated masterclasses, in March 2013. Each finalist will receive a medal at the prize-giving. For further information see www.hsi.co.nz/MAComp Time: Tuesday 1.15pm - Function room at top of main foyer stairs Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre THE HSI COOKERY MODERN APPRENTICE OF THE YEAR FINAL 2012 The HSI Cookery Modern Apprentice of the Year is a three-hour competition, at which a two-course (main and dessert) dinner is prepared for four covers, and judged by professional chefs. Those selected as finalists will be given a list of the items to be used in their dishes some weeks prior to the competition. The finalists will be required to devise a menu for the competition, and submit that menu, with detailed costings, to a judging panel, by a given date. On the day of the competition, competitors will have three hours for a judges’ briefing and to produce their menu. The winner will receive return airfares and $1500 towards accommodation or conference fees to attend the Melbourne Food & Wine Festival, and associated masterclasses, in March 2013. For further information see www.hsi.co.nz/MAComp. Each finalist will receive a medal at the prize-giving. For further information see www.hsi.co.nz/MAComp Time: Tuesday 11.00am - Tasman Kitchen Prize-Giving: Tuesday 8.00pm at the Ellerslie Event Centre
For entry form go to www.restaurantnz.co.nz
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PRIZE GIVING
NEW ZEALAND CULINARY FARE
2012
New Zealand Culinary Fare 2012 PRIZE GIVING TIMES There will be Prize-Giving in Hall 2 (seating opposite Pukeko Restaurant) on Sunday, Monday and Tuesday at the ASB Showgrounds at 4.00pm All “2012 of the Year” classes will be presented at the final prize giving on Tuesday 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 S104 Class S120 Class S122 Class S123 Class H201 Class H202 Class H203 Class K300 Class K301 Class K305 Class K327 Class R420
Class R400 Class R421 Class C501 Class C520 Class K302 Class K324 Class K325 Class K328 Class K329 Class K331 Class K332 Class K334
Traditional Fruit Flan - Training Fruit Flan - Training Chocolate Dessert - Training Hot Main - Training Cold Dessert - Training Celebration Cake - Open Hot Entrée & Main - Open Gateaux - Open College Challenge - Secondary Schools High Tea - Secondary Schools Table Setting - Secondary Schools Soup - Training Pasta Dish - Training Formal Breakfast - Training Cervena ® Venison Dish - Open Barista - Open
Monday 4.00pm, ASB Showgrounds Class S121 Class C500 Class H200 Class K303 Class K304 Class K321 Class K322 Class K323 Class K326 Class K330 Class K335 Class K336 Class K337 Class R401 Class R402 Class R403 Class R404 Class R423 Class R424 Class R425
Chocolate Candies - Open Classic Cocktail - Training Café Breakfast - Secondary Schools Live Dessert - Training Mystery Box - Training Live Dessert - Open Salmon - Open Corn-Fed Free Range Chicken - Open Lamb Dish - Open Beef Dish – Open Duck Dish – Open Chef of the Year Theory Café Sandwich - Open Café Beverages - Training Barista - Training Wine & Beverage Service - Training Mystery Box Table Setting - Training Mystery Box Table Setting - Open Beer & Food Match - Open Innovative Table Setting - Open
For entry form go to www.restaurantnz.co.nz
Table Setting, Clearing & Crumbing Down Training NZ Wine Service Knowledge & Food Matching - Open Original/Innovative Cocktail - Training Classic Cocktail - Open Salmon - Training Wine & Food Match - Open Mystery Box – Open Pork Dish - Open Fish & Seafood - Open Live Main & Dessert - Open NZ Shellfish Main - Open Vegetarian Dish Main - Open
Tuesday 8.00pm at Ellerslie Event Centre Class C521 Class C522 Class R422 Class R426 Class K320 Class K333 Class Y602 Class Y603 Class Y600 Class Y601 Class T701 Class Y624 Class T700 Class Y623 Class Y622 Class Y621 Class Y620
Original/Innovative Cocktail - Open Bartender of the Year Knowledge - Open Table Service - Open Top Somm - Open Margarine Carving Buffet Showpiece - Open Complete Chef - Open HSI Cookery Modern Apprentice Chef HSI Food & Beverage Modern Apprentice Training Excellence Award 2012 Secondary Schools Excellence Award 2012 New Zealand Commis Chef of the Year 2012 New Zealand Training Food & Beverage Service Person of the Year 2012 New Zealand Regional Team Challenge New Zealand Bartender of the Year 2012 Training Team of the Year 2012 New Zealand Service Professional of the Year 2012 New Zealand Pastry Chef of the Year 2012 New Zealand Chef of the Year 2012 Restaurant Association of New Zealand Up & Coming Business Team 2012
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HALL PLAN
NEW ZEALAND CULINARY FARE
2012
SKYCITY
The
Coffee Restaurant Association
Club
New Zealand Chefs Association
Chef
Shop
Culinary Registration.
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For entry form go to www.restaurantnz.co.nz
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The Restaurant & Bar Show is an essential date for everyone in the hospitality industry, dont miss: NZ Culinary Fare Over 60 competitions from front of house to live kitchen
Telecom MasterClasses Seminars and skill sessions including international experts
Wine Showcase Discover over 60 boutique labels
Market Place New products from wine cabinets to single malt whiskies
R&B Bar Masters Featuring the first round of the global MONIN Cup cocktail competition Grill Magazine Producers Market Find culinary treasures from alpaca meat to poached quinces
Café of the Year New national competition being launched at the show Bar Business The best in the business sharing their knowledge & insights
Register now for FREE entry: randbshow.co.nz
19 - 20 August 2012 ASB Showgrounds I Auckland
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