CAPTURING THE ESSENCE OF GREAT TEAMWORK

It might seem a given, but to be part of team, you need great teamwork, as any manager or head chef will testify. Unlike performing solo, working side by side involves a higher level of unselfishness and, without this, a group cannot realistically compete. You only have to look at the Olympics. So, knowing you can have a clutch of superstars, but if they do not work well as one unit, they won’t be a success, Essential Cuisine is scouring the UK for a top notch culinary team that epitomises the concept of quintessential teamwork…

Could you be the Essential Cuisine Team?
Chefs who feel they have both the brilliance and patience to cook up a storm alongside one of their peers have the chance to compete for a new teamwork-inspired award at Hospitality 2009.

Essential Cuisine is inviting dynamic duos to become the ‘Essential Cuisine Team 2009’, with shortlisted teams going head to head at Hospitality’s Salon Culinaire next January 19-21.

Nigel Crane, managing director of Essential Cuisine, producer of kitchen-made tasting stocks, gravies, demi-glaces and jus, said competitions were crucial to gaining skills in today’s catering industry and encouraging teamwork was a priority.

“What we are looking for is productive duos who share common goals and vision, and achieve these through teamwork. When challenges arise, as they always do, they need to 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 both in competitions and in the world of catering as a whole.”

Shortlisted teams who make the Hospitality show heats will be allowed 40 minutes to prepare, cook and present a fish course using Essential Cuisine Lobster Glace, and a main course using Essential Cuisine Veal Jus or Signature Beef Jus, both for two covers. Essential products, created to partner dishes perfectly, will be supplied.

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, and on-going opportunities with Essential Cuisine.

To register a team in the competition, email essential@proactivecompetitions.co.uk
16/09/2008|