HOLDING UP THE TEAMWORK TORCH AT HOTELYMPIA

From the contestants on BBC’s The Apprentice to Dorothy Gale’s eclectic gang, working brilliantly together despite your differences can mean make or break when you’re on a mission. Unlike going solo, working side by side involves a higher level of unselfishness and, without this, a group cannot realistically compete, as our political parties are discovering. Essential Cuisine is once again on the hunt for dynamic duos from any sector who can work in synchrony to become the Essential Cuisine Chefs Team at the biggest hospitality event in the UK…

Could you work together to win?
Whether you’re a natural born leader or quietly inspire everyone you meet, you and a team mate could be in the running for this year’s Essential Cuisine Chefs Team Award at next year’s Hotelympia at London’s ExCel (Feb 28-Mar 4).

As they say, it takes all sorts to make the world go round and the best teams are often made up of the most unlikely individuals. It doesn’t matter whether you are chalk and cheese or mirror each other in the kitchen, you simply need to work together a dream.

Chefs Tomas Kourek and Robert Dant from Christ’s Hospital boarding school in Horsham did just at Hospitality in January, when they won the ultimate teamwork trophy, now in its second year.

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 are not saying individuals are not important, it’s just that effective and efficient teamwork goes beyond individual accomplishments,” he said. “The most effective teamwork happens when everyone harmonises their contributions and work towards a 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 Hotelympia 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), 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 industry chefs including Salon Culinaire director Peter Griffiths and Nigel Crane, with prizes for the winner and runners-up.
To register a team in the competition, email essential@proactivecompetitions.co.uk.
14/07/2009|