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Jersey Chefs Circle Senior Chef of the Year 2001 The Jersey Chefs Circle Senior Chef of the Year 2001 The Competition was held in the Highlands College Production Kitchens on Tuesday 23rd October, starting at 1500hrs, finishing at 1730hrs. The Competition was open to all suitably qualified Jersey Chefs Circle Members. Entry was limited to 1 per establishment. Each team consisted of one Chef and one Commis Chef. The Commis Cheflact’s as a runner only and will not be involved in the preparation, cooking or presentation of any of the dishes. A brief printed menu description card must be provided and placed on your workstation. Each competitor will prepare, cook and present a 3 course meal for 2 people, Starter (hot or cold), Main
Course and Dessert (hot or cold) using the following components, which will be supplied, as the main part of each course: Unless otherwise stated, competitors must supply all other food items and necessary equipment, including crockery, to prepare, cook and serve. Freezers and fridges will be available. Competitors are asked to show as many craft skill as possible in front of the 3 Judges as time allows. Competitors will be judged on working methods, professional techniques, skills, hygiene, timing, balance and quality of flavours and textures and presentation. Mise-en-Place will be at the Competitors discretion, but must be commensurate with the finished dish. Excessive amounts of mise-en-place in the opinion of the Judges will incur penalty points. Advance preparation must be kept to a minimum. There are no cost restrictions, but excessive use of high priced items will be discouraged. Competitors should arrive at Highlands College not less than one hour before the start of the competition (1400hrs) to set up their station, light the ovens etc etc. Please use the changing rooms at the college to change into your Chefs Whites. |
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