TEAMS GEAR UP FOR BATTLE AT HOTELYMPIA

The UK hospitality’s industry’s leading exhibition and live cook-off extravaganza is round the corner and teams of two are getting ready to do battle to become Essential Cuisine Team 2010.

The teamwork-inspired competition for dynamic duos will take place in the Live Theatre at this year’s Hotelympia at London’s ExCel from February 28-March 4.

Whether entrants are natural born leaders or quietly inspire everyone they meet, this is the chance to shine in front of industry bigwigs by showing they can work together a dream.

Chefs Tomas Kourek and Robert Dant from Christ’s Hospital boarding school in Horsham made the grade at last year’s Hospitality and walked away with the 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 Bisque or Fish Stock, and a main course using Essential Cuisine Premier Jus (Lamb, Veal or Chicken), both for two covers. Essential products will be supplied and must be used.

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.


08/02/2010|