Located within the Food and Drink section, this interactive open theatre, sponsored by Compass, will include competitions, demonstrations and tastings. There will be four kitchens arranged around a central viewing area, and the compere will move from kitchen to kitchen describing the activities taking place. Each day will be split between competitions and demonstrations.
Competition Classes
The competition classes will be designed to appeal to all sectors of the foodservice industry with ingredients provided from a
"blind basket" of familiar ingredients that are realistic in terms of price and availability for the sector. Within a competition, each basket will contain the same main ingredient. The judging criteria for competition classes will include skill, speed, innovation and cost effectiveness.
Demonstrations
The demonstrations will provide a continuous flow of activity, moving from kitchen to kitchen, each demonstration will last 30 minutes.
Outline Timetable
Monday 20 January
11.00 - 12.00 Class 1 - "Brain Food - the Education Challenge"
12.00 - 12.30 Demo - Cirio Del Monte
12.30 - 13.00 Demo - CMA
Caterers will have the opportunity to watch Gold Award Winners at Hotelympia 2002, Holger Jackisch and William Curley. Holger and William will be demonstrating a Gourmet Menu including canap‚s utilising the many specialist catering product lines from Germany available in the UK within the Culinary Theatre on Monday.
14.30 - 15.00 Demo - Heart Of England Fine Foods
15.00 - 16.00 Class 2 - "Business & Industry Staff Restaurant"
16.00 - 17.00 Class 3 - "Food on the Move"
Tuesday 21 January
10.00 - 11.00 Class 4 - "Business & Industry Working Lunch Buffet'
11.00 - 12.00 Class 5 - "Authentic Foods of the World"
12.00 - 12.30 Demo - Heart Of England Fine Foods
12.30 - 13.00 Demo - Heart of England Fine Foods
13.00 - 13.30 Prize Giving
13.30 - 14.00 Demo - Quorn
Brian Baker, Development Chef for Marlow Foods, will be demonstrating the versatility of Quorn mince, pieces and fillets in a variety of delicious recipes, allowing visitors to sample the dishes and decide for themselves that Quorn is an essential item on any menu.
14.00 - 15.00 Demo - Kitchen 4 - Barry Callebaut
15.00 - 16.30 Class 6 - "Junior Pastry Chef Challenge"
Wednesday 22 January
10.00 - 11.00 Class 7 - "Menus in Healthcare"
11.00 - 12.00 Class 8 - "Luxury Hotels Head to Head"
12.00 - 12.30 Demo
12.30 - 13.00 Demo - Heart of England Fine Foods
13.00 - 13.30 Prize Giving
13.30 - 14.00 Demo - Quorn
Brian Baker, Development Chef for Marlow Foods, will be demonstrating the versatility of Quorn mince, pieces and fillets in a variety of delicious recipes, allowing visitors to sample the dishes and decide for themselves that Quorn is an essential item on any menu.
14.00 - 14.30 Demo - Heart of England Fine Foods
14.30 - 15.00 Demo
15.00 - 16.00 Class 9 - "Premier Restaurants Head to Head"
16.00 - 17.00 Demo
Thursday 23 January
10.00 - 11.00 Class 10 - "3 & 4 * Hotel Challenge"
11.00 - 12.00 Class 11 - "Pub Grub"
12.00 - 12.30 Demo - Heart of England Fine Foods
12.30 - 13.00 Demo
13.00 - 13.30 Prize Giving
13.30 - 14.00 Demo - Heart of England Fine Foods
14.00 - 14.30 Demo
14.30 - 15.00 Demo