A number of new and enhanced chef competitions have been added to next year’s Salon Culinaire International de Londres, which will host more than 80 contests at Hotelympia early next year.
Local sourcing and sustainability will be the focus of many of the classes held across the Live Theatre and Salon Display areas, according to Salon director Peter Griffiths.
The Nestlé Professional-sponsored Live Theatre – using equipment supplied by Falcon and Williams Refrigeration – will include three new or enhanced challenges:
● British Culinary Federation Chef of the Year (sponsored by Aubrey Allen)
Mark Hix and Raymond Blanc will judge the contest featuring the Best of British produce.
● A Taste of Toque (sponsored by Nestlé Professional)
Teams of three full-time hospitality students will prepare, cook and serve a two-healthy lunch for six covers in two hours.
● The Master Chefs of Great Britain Challenge
Contestants will cook a sustainable fish dish matched to a British sparkling wine
The Compass Group-sponsored Salon Display exhibition will also feature a new contest, the Contract Caterers Challenge sponsored by Elior, in which competing food service chefs will produce two main courses suitable for a staff restaurant and two for a fine-dining restaurant.
Other highlights of the show will include the semi-finals of two major global competitions – the Global Chefs Challenge, in which Britain’s Simon Hulstone will be competing, and the Hans Bueschkens Trophy in association with the World Associations of Chefs’s Societies.
The La Parade fine-dining restaurant will run two kitchens through the five days of the show using equipment supplied by Electrolux, MKN, Gram UK, Steelite International and Dudson.
Hotelympia 2012 runs from 26 February to 1 March at ExCel in London.