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welcome to the Team Ireland Web space @ chefsden.com:
Chef Ireland feb 09:
COOKING UP A GLOBAL STORM…AT CATEX 2009
- CATEX CHEF Ireland Competitions Receive Exclusive International Seal of
Approval-
The Panel of Chefs of Ireland will celebrate an exclusive kudos at CATEX
sponsored by Bunzl, having received an international seal of approval for their
CHEF Ireland brand ahead of the 2009 event - RDS, 9th – 11th February 2009. The
CHEF Ireland competitions (CHEF Ireland International Hot Kitchens and CHEFIreland Live Theatre), which take place live at the show, have now officially been upgraded to a WACS approved (World Association of Chefs Societies), continental showcase!
The Catering Equipment Association (owners of CATEX) together with industry
partners, the Panel of Chefs of Ireland, will welcome a brand new international
element to the show. The Restaurant of Nations will feature along with the
Global Chefs Challenge and Chefs Choice culinary displays at CATEX 09 adding a
thrilling global element to the show.
The Panel of Chefs of Ireland will welcome the return of the CHEF Ireland Live
Theatre which has been upgraded in a new area. This feature will for the first
time ever include the Global Chefs Challenge world semi final for Northern
Europe. The competition is one of the two to be approved by the World
Association of Chefs’ Society, making it one of the top 6 competitions in the
world. The semi final which will run at CATEX 2009 will see 15 nations in
northern Europe take part with in excess of 600 chefs competing in 10 live hot
stations over the three day show.
A major new feature to be introduced at next years show is a culinary style
‘battle’ in the form of the Restaurant of Nations competition. The Restaurant
of the Nations will see two leading nations compete each day of the three day
event in two custom built and professionally designed glass walled kitchens,
open to public view. The teams competing for the title are the, Germany, Scotland, Wales and Ireland with England in reserve.
The Panel of Chefs of Ireland, Brendan O’Neill, says:
“The Panel of Chefs of Ireland is delighted to introduce the innovative
Restaurant of Nations competition to CATEX. This is the first time that we
have been honoured with a WACS seal of approval and the first time that a
semi final will have been played out on Irish shores.
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Alan's finger food.
Senior & Junior Irish culinary Team.
THE ACHIVEMENT OF THE NATIONAL IRISH CULINARY TEAM THIS TIME IN 2008 IKA CULINARY OLYMPICS IN ERFURT GERMANY WAS A RECORD THAT HAS NOT BEEN ACHIVED SINCE 1984, THIS IS A GREAT RESULT FOR IRELAND IN THE CULINARY WORLD STAGE.
Great job guys.
3 SILVERS , 1 BROZNE
Lnk to :
Photo gallery
Reciving thier 2 Silvers and 1 Bronze for cold buffet.
later receving a silver for the Hot Kicthen
This Photo is of the Junior Team from Ireland taken right after receiving their Silver Medal at the 2008 Culinary Olympics.Pictured with them are their coaches, the Chairman of the WACS Education Committee John Clancy and WACS President Gissur Gudmundsson.
National Junior Culinary Team
Alan Fitzmaurice
Kwanghi chan
Bernd strauss
Junior culinary team members from DIT
Carl and Micheal
Alan Fitzmaurice
Nort West branch,
The glazeing section. 1 dip, 1 clean, 1 check. |
Team Ireland at 2009 catex winning Gold in the hot kitchen
and silver for the cold buffet section, and overall winner
for the restaurant of nations competition,
overall hygiene excellence award by EIQA
(excellence ireland quality association).
Absent from the photo Eddie yap.
Cold Buffet section.
Hot kitchen section.
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We at chefsden.com would like to congradulate the Irish Culinary Team both Juniors and Seniors after taking home 24 silver medals and 11 bronze medals from the Culinary Olympics 2008 in Erfurt, Germany on the 19 - 22 Oct.
Eddie yap's Fish Paltter
For full update: see link below:
Culinary Olympics 2008:
Panel of Chefs of Ireland
NATIONAL SENIOR TEAM IRELAND
From Left to Rght:
Audrey Crone
Kwanghi Chan
Paul Kelly
Eddie Yap
Deirdre Clinton
Alan Fitzmaurice
COMPETITIONS
NATIONAL SENIOR |
Competition Category "Restaurant Of Nationa"
The participants have exactly five hours to prepare their menu. At 06.30 am they are allowed to enter their glass show kitchen to take care of the set-up. 80 percent of the menu components may already be pre-made, while 20 percent must be raw, i.e. in natural condition. This requirement equally applies to sauces, fonds, doughs and mixtures.
At 12.00 pm, it's time to sample, taste and evaluate
At 07.00 am it all starts. The jury is strict: any delay may result in a deduction of points. At 12.00 pm the first starter is served in the Restaurant of Nations, for you to sample and scrutinise.
It is, of course, a specialist jury giving the points during the competition. The members of this jury monitor the teams during their preparations, check the appearance of the plated dishes and select five plates of every course to evaluate the details. The evaluation criteria are divided into four categories: 1. "Mise en place (preparation) and Cleanliness" (0-10 points); 2. "Professionally Correct Preparation" (0-30 points); 3. "Arrangement and Serving/Innovation" (0-20 points) 4. "Taste" (0-40 points).
The Restaurant of Nations, however, is only one of four categories the National Culinary Teams have to compete in. It is the only category, where you as a visitors have a chance to sample the teams' dishes. All of the dishes prepared for the remaining categories may only be sampled with your eyes.
Competition Category A "Culinary Art"
All of the dishes prepared for this category have to be displayed cold. The Culinary Olympics distinguish between two different types of cold presentations: one where the product is presented cold and meant to be eaten cold, the other one where it is presented cold, while it should be eaten hot (prepared hot, displayed cold).
In the category "Culinary Art", the teams present the following:
One show platter for five people with four different types of finger food, snacks or tapas each (prepared cold, displayed cold) and one show platter with four different kinds of finger food, snacks or tapas each, plated for five people (prepared warm, displayed cold)
One cold festive platter for eight people and six different individually plated complete starters for one person.
The evaluation is based on the criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving". A maximum of 25 points per criterion may be obtained, i.e. a total of 100 points for this entire category.
Competition Category B "Culinary Art"
This category focuses on vegetarian culinary art displayed on the basis (prepared warm, displayed cold).
One ovo-lacto-vegetarian platter (meat-free, while dairy products and eggs may be used) as a main course for four people (prepared warm, displayed cold).
A maximum of 25 points may be obtained for each of the four evaluation criteria: "Presentation/Innovation", "Composition", "Correct Professional Preparation" and "Arrangement/Serving".
Competition Category "Pâtisserie"
The category "Pâtisserie" obviously focuses on sweet pieces of art. The following items will be displayed:
One display/showpiece of a minimum of 60 cm in height, free choice of theme and products (all of the products must be edible) One platter with five different kinds of cookies or pralines or petit fours or cheese fours or friandises for six people Four different sophisticated plated desserts
A maximum of 25 points may be obtained for each of the four evaluation criteria: "Presentation/Innovation", "Composition", "Professionally Correct Preparation" and "Arrangement/Serving". |
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Dee and joe Clinton , Eddie yap and paul Kelly
National Senior Culinary Team
Nationa Junior Team receving thier Silver Medal.
Paul Phillips
Dip and glaze at it's best
keeping the aspic clean & correct temperature's |
