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Les Toques Blanches Brochure OUTSIDEeps

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Les Toques Blanches Brochure OUTSIDEeps

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									AWARD FOR EXCELLENCE 2010




   www.lestoquesblanches.org.au
    EXECUTIVE CHEFS ASSOCIATION
Les Toques Blanches awards are proudly sponsored by major sponsors:




And also supported by:




STAGE 1 : Competition application
Submit attached entry form with competition essay (see competition criteria for essay details)
by Friday 2nd April 2010. Selected finalists will be notified by Friday 9th April 2010.

STAGE 2 : Competition Day, Wednesday 12th May
The selected finalist are required to complete a Questionnaire of Culinary Terminology
and participate in a food commodities recognition test.
All participants competing in stage 2 will receive a certificate of participation and proceed to stage 3.

STAGE 3 : Competition Day, Wednesday 12th May
All selected competitors will be entering a practical cooking competition.
Each competitor will be required to produce a three-course meal within 3.5 hours,
which will include 4 portions of :
> A first course from a set recipe-Recipe will be provided on the day
> A main course from a mystery box of ingredients
> A dessert course devised by the competitor-Competitor supplying both the recipe and ingredients

Competitors are required to provide judges with a menu of prepared dishes upon serving.


MAJOR PRIZE
$6,000 International Culinary training package.
Winner will receive assistance with a placement at a noted establishment including air fares,
accommodation and spending money.

RUNNER UP
$500 Equipment voucher from Chefs hat, Culinary book set and Chefs knife.

Individual prizes are also awarded for Best 1st Year Entrant and Most Innovative Dessert.




                              www.lestoquesblanches.org.au
                                 EXECUTIVE CHEFS ASSOCIATION
                 EXECUTIVE CHEFS ASSOCIATION - COMPETITION CRITERIA


STAGE 1 : Competition Application
Attached to the completed entry form applicants will be required to submit a 200 word essay
covering the following criteria:
> Your career to date
> Your career aspirations
> How this award will assist with your career goals.
This must be submitted by Friday 2nd April 2010. Selected applicants will be notified and will
compete at : Box Hill Tafe, 465 Elgar Road, Box Hill 3128.

STAGE 2 : Competition Day
All selected competitors are to arrive by 10.00am
Competitors are required to fill out a questionnaire of culinary terminology, classical and
contemporary (e.g. sauces, meat cuts, fruit and vegetable cuts.)
Competitors will participate in a food commodities recognition test.
All competitors competing in Stage 2 will receive a certificate and then proceed to stage 3.

STAGE 3 : Competition Day
Traditional cooks uniform to be worn.
Each competitor is to produce a 3 course meal within 3.5 hours.
Four plates of each course are to be prepared, one plate will be presented for photography, three
for judges tasting and assessing.
A common ingredient bench for spices, herbs, oil, vinegar, soy, flour, sugar, milk, etc will be provided.
All First course and Main course ingredients will be supplied.
Competitors are to use their own tools and small specialist equipment such as stick blenders,
wooden spoons, kitchen and tasting spoons, peelers, etc.
One set of sauce pans, frying pans, roasting dishes, chinoix etc will be provided.
Crockery for entrée and main course will be provided
The practical cooking stage of the competition consists of:
FIRST COURSE:
The same set recipe and ingredients for the first course will be supplied to each competitor.
MAIN COURSE:
A mystery box of ingredients will be supplied to each competitor to create and present the main course.
DESSERT COURSE
Dessert devised by the competitor, (competitor to supply recipe, ingredients and crockery for dessert)
Competitors will be allowed kitchen access prior to mise en place start time at 12.30pm
Entrée course to be served between       14.30 - 14.45
Main course to be served between         15.15 - 15.30
Dessert course to be served between 15.45 - 16.00
1 point will be deducted for every 2 minutes late per course.
Clean up will commence from              16.15 - 16.45




                              www.lestoquesblanches.org.au
                                 EXECUTIVE CHEFS ASSOCIATION
Marking Scheme
(A) Kitchen scores:                                        (B) Tasting scores:
Hygiene and work flow        0 - 10 points                 Service & composition         0 - 10 points
Competent preparation        0 - 10 points                 Presentation                  0 - 10 points
Mise en place                0 - 10 points                 Taste, flavour & texture      0 - 10 points
Sub total possible           0 - 30 points                 Sub total possible            0 - 30 points
                                                           Grand total possible          0 - 60 points
All scores from Stages 2 and 3 will be collated. The scorer of the highest points will be the winner
and receive the Gold Medal. The scores of the second highest points will be the runner up and
receive the silver medal. All other challengers will be presented with the bronze medal providing the
bronze medal standard is achieved.
Marking criteria- A panel of judges will judge the kitchen scores and tasting scores.
At the completion of scoring the highest and lowest scores will be scratched.


Entry Form
Les Toques Blanches Award for Excellence is open to all apprentice cooks indentured by the closing
date of this competition. Cooks currently studying certificate II or III in cookery are also eligible to apply.

Name: ……………………………………………………………………………………………………………………………………………..................................

Home address: ………………………………………………………………………………………………………………………………...............................

Email: ……………………………………………………………………………………………………………………………………………….................................

Phone: …………………………………………………. Mobile: …………………………………………………………………………….............................

Work place: …………………………………………….…………………………………………………………………………………………............................

Work place contact person & phone: …………………………………………………………………………………………….........................

Closing date last mail:                                  Awards presentation:
Friday 2nd April 2010                                    Wednesday 12th May 2010, 7pm - 9pm
Please send form and attach completed essay to:          Hotel Sofitel, 25 Collins Street, Melbourne 3000
Mark Normoyle
Executive Chef, RACV City Club                           Awards presentation, competitor dress code:
Level 1, 501 Bourke Street, Melbourne                    Traditional cooks uniform.
                                                         Competitors receive complimentary entry to the
For enquires please contact:                             Awards evening. Guests, $50 per person.
Mark Normoyle on 9944 8151 or                            RSVP by Wednesday 5th May to:
email: mark_normoyle@racv.com.au                         Stephanie Chen on 9944 8150 or
                                                         email: stephanie_chen@racv.com.au



                                www.lestoquesblanches.org.au
                                   EXECUTIVE CHEFS ASSOCIATION

								
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