Press Releases
View All Press Releases| Essential Cuisine | 20 Oct 2010 |
DYNAMIC DUOS SET TO FIRE UP HOSPITALITY
The search is again on to find the UK cookery world’s perfect partners and deserving winners of this year’s Essential Cuisine Chefs Team award 2011.
You might be a shrinking violet but a sparkling sidekick on a competitive stage, or have flair by the bagful but work best with an extra pair of eyes to check on the detail.
However you gel, if you and a teammate can work together a dream, you could be holding up the ultimate teamwork trophy at Hospitality at Birmingham’s NEC next January (24-26).
Head chef James Hart and chef Leszek Karpinski from Goodenough College were pronounced this year’s Essential Cuisine Chefs Team after battling it out against nine teams at Hotelympia.
Although the pair were not working together at the time, they had created successful recipes together in the past, which they then adapted for the Live Theatre stage at London’s ExCel.
Nigel Crane, managing director of Essential Cuisine, producer of kitchen-made tasting stocks, gravies, demi-glaces and jus, said the competition celebrated the part good teamwork played in bringing more impetus to the UK hospitality.
“We’re not saying individuals are not important, it’s just that effective and efficient teamwork goes beyond individual accomplishments,” he said. “The best teamwork happens when everyone harmonises their contributions and works towards and common goal.
“What we are looking for is productive duos who share such vision, and when challenges arise, as they always do, they have the resources and commitment to deal with them in a constructive and positive manner. This is easier said than done in such a high pressure industry, but those who master it will reap success in competitions and catering as a whole.”
Shortlisted teams who make the Hospitality live final will be allowed 60 minutes to prepare, cook and present an Amuse Bouche, a fish course of competitors’ choice using Essential Cuisine Lobster Glace or Fish Stock, and a main course using Essential Cuisine Premier Jus (Lamb, Veal or Chicken) or Game Glace, both for two covers. Essential products, created to partner dishes perfectly, will be supplied and must be used on the day.
Competitors must provide all other ingredients and while mis-en-place is allowed, it must be commensurate with finished dishes. Dishes will be judged by top chefs including Salon Culinaire director Peter Griffiths MBE and Nigel Crane, with prizes for the winner and runners-up.
To register a team in the competition, email essential@proactivecompetitions.co.uk.
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