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PRACTICAL THEATRE
Larder Work Junior
40 mins will be allowed to prepare, cook and present in front of the judges the following: -
§ Prepare and present 1 x 1400g Chicken Saute
§ Fillet and present 1 x trout
§ Prepare and present 3 x cuts of vegetable
- Paysanne
- Brunoise
- Julienne
Alternative Breakfast Open
30 mins will be allowed to prepare, cook and present 2 x portions of a creative alternative to the traditional Irish breakfast. No prior preparation is allowed. A brief menu description along with the recipe and method for the dish must be provided.
Open Class Chicken Saute
45 mins will be allowed to prepare, cook and present 2 x plated portions of 1400g chicken sauté. Chicken must be cut for sauté. Prepared stocks or basic sauces may be used - all other items must be unprepared. A brief menu description along with the recipe and method for the dish must be provided. NB Chicken will not be supplied.
Open Vegetarian
30 mins will be allowed to prepare, cook and present
2 x plates of healthy vegetarian option food. Dishes must be well balanced and suitable for restaurant service. A brief menu description along with the recipe and method for the dish must be provided.
Junior Irish Lamb
40 mins will be allowed to prepare, cook and present
2 x plated main course portions of a lamb dish of the competitor’s choice. A brief menu description along with the recipe and method for the dish must be provided.
Pasta Junior
30 mins will be allowed to prepare, cook and present
2 x portions of a pasta dish of the competitor’s choice using any form of pasta. Mis-En-Place will be allowed but no pre-prepared sauces. A brief menu description along with the recipe and method for the dish must be provided.
Irish Potato Open Class
30 mins will be allowed to prepare, cook and present
2 x plated portions of 2 potato dishes of the competitor’s choice. Dishes must contain at least 75% potato. Potatoes can be pre-peeled. A brief menu description along with the recipe and method for the dish must be provided.
Industrial Meat, Poultry or Fish Open
35 mins will be allowed to prepare, cook and present
2 x main course portions of a meat, poultry or fish creation. Total cost of the dish must not exceed €7.50 per plate. Prior preparation is permitted. A brief menu description along with the recipe, costing of the ingredients and method for the dish must be provided.
Game Cookery Open
45 mins will be allowed to prepare, cook and present
2 x main course portions of a game creation with garnish, using any form of Game. Items may be marinated. Competitors will provide all ingredients.
A brief menu description along with the recipe and method for the dish must be provided.
N.B Rabbit is not game
Open Cook – Serve
90 mins will be allowed for 1 x Chef, 1 x Commis and
1 x Service Person to plan, prepare and cook a 3 Course Meal of your choice and a Speciality Coffee.
2 x portions of the meal is to be served to invited guests and 1 x course presented for judging.One course must be a flambé dish.Menu descrition to be provided.
Open Pasta
25 mins will be allowed to prepare, cook and present
2 x main course portions of a pasta dish of the competitors choice using any type of pasta.
Mis-En-Place will be allowed but no prepared sauces.
A brief menu description along with the recipe and method for the dish must be provided.
Irish Pork Open
40 mins will be allowed to prepare, cook and present
2 x plated main course portions of a pork dish of the competitors choice. All ingredients will be supplied by the competitor. A brief menu description along with the recipe and method for the dish must be provided.
Pastry Competition Open
120 mins will be allowed for 2 x Chefs (1 male and 1 female) to prepare, cook, present and serve as per Pallas Foods requirements;
1 type of plated dessert, flavour of your choice, with accompanying glassware presented on the plate
(interior volume of glassware not to exceed 10cl.)
- no electric ice cream makers allowed in the competition area.
- 4 identical plated desserts and 4 identical glassware.
- basic mis - en- place allowed.
Each team must provide its own presentation plates and glassware. The entire creation must be edible, (excluding the glassware) and inedible components will be systematically removed by the jury.
4 identically decorated small cakes
- no restrictions on dimensions, each small cake must weigh between 80 and 100g.
- basic mis - en - place allowed.
4 identically decorated entrements
- no restrictions on dimensions. Total entrements weight must be between 800g and 1kg.
- basic mis- en- place allowed.
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Global Pizza Challenge Open
45 mins will be allowed to prepare, cook and present
4 x 9 inch minimum pizzas, all different of the competitor’s choice. No prior preparation. A brief menu description along with the recipe and method for the dish must be provided. NBBring your own dough.
Irish Fish Open Class
30 mins will be allowed to prepare, cook and present 2 x portions of competitor’s choice of an Irish Water Fish, original or classical in style. No prior preparation will be allowed. A brief menu description along with the recipe and method for the dish must be provided.
Gastro Pub Main Course Open
30 mins will be allowed to prepare, cook and present
2 x plated main course portions of a Bar Food Meal of the competitor’s choice suitable for lunch service.
Uncooked Mis-En-Placeand basic stocks is allowed, all ingredients and equipment to be supplied by the competitors. A brief menu description along with the recipe and method for the dish must be provided.
Culinary Ability Awards
Information regarding this competition is available from Mr. Chris Sandford, 0872413863
Crack an Egg for Charity
With Celebrity Chef open to all
The nominated charity is “The Hospitality Trust”
Prepare, cook and present an omelette of your choice in the fastest time.
Prize giving ceremony twice daily at 12pm and 4.30pm. Full chefs uniform is obligatory.
Open Duck
40 mins will be allowed to prepare, cook and present
2 x Main Course portions from a full duck. Competitors to supply all ingredients. No preparation allowed. A brief menu description along with the recipe and method for the dish must be provided.
Masters Challenge (Golden Oldies) Invitational
40 mins will be allowed to prepare, cook and present
2 x chicken dishes of the competitor’s choice. 1400g of chicken will be supplied. Invitation only.
Cuisine of the Future beyond 2010 Open
30 mins will be allowed to prepare cook and present 2 portions *Your choice Your cuisine*
Brief menu description and recipe to be provided.
Crack an Egg for Charity
With a Celebrity Chef
The nominated charity is “The Hospitality Trust”
Prepare, cook and present an omelette of your choice in the fastest time.
Prize giving ceremony twice daily at 12pm and 4.30pm. Full chefs uniform is obligatory.
1 pastillage piece
- base must be no higher than 4cm, free form and unrestricted dimensions. Base may be non edible.
- no restrictions on the dimensions of the creation (height, length, width...)
- pastillage piece must be brought on site complete.
- the pastillage piece will be used as part of the overall presentation.
Mystery Basket Competition Open
(Limited to 10 x Teams)
A team of 2 x Chefs will plan, prepare, cook and serve a 3 course meal for 2 x persons from a mystery basket of ingredients. A list of ingredients will be given to the competitors 30 mins before the start time in order to complete a menu which must be submitted to the judges at the competition start time. All equipment is to be provided by the competitor. Larder will be supplied.
Ethnic Cusine Open
30 mins will be allowed to prepare, cook and serve
2 x main course dishes from countries of your choice.
Menus and recipes must be displayed.
Irish Lamb Open
40 mins will be allowed to prepare, cook and present
2 x main course portions of a lamb dish of the competitors choice. A brief menu description along with the recipe and method for the dish must be provided.
Crack an Egg for Charity
With Celebrity Chef
The nominated charity is “The Hospitality Trust”
Prepare, cook and present an omelette of your choice in the fastest time.
Prize giving ceremony twice daily at 12pm and 4.30pm. Full chefs uniform is obligatory.
Cold salon
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tues |
wed |
thurs |
| SENIOR ENTRIES |
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| Grande's Pieces Decorative |
O/D |
O/D |
O/D |
| Work's in Butter and Fat |
O/D |
O/D |
O/D |
| Decorated Gateaux |
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O/D |
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| Celebration Cakes - Rolled fondant |
O/D |
O/D |
O/D |
| Celebration Cake - Royal Icing |
O/D |
O/D |
O/D |
| WORK'S in Petal Paste |
O/D |
O/D |
O/D |
| Afternoon Tea Pastries |
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O/D |
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| Cold Sweet - 4 plates |
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O/D |
| DGF Pallas pastry competition |
O/D |
O/D |
O/D |
| Show Platter of Fish or Shell |
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O/D |
| Show Platter of Meat, Poultry or Game |
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O/D |
O/D |
| 6 Cold Starter Plates |
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O/D |
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| 6 Restaurant Plates |
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O/D |
| 3 Course meal Plated |
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O/D |
| International Team Buffet |
Team A/B |
Team C/D |
Team E/F |
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| JUNIOR ENTRIES |
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| Works in Butter or Fat |
O/D |
O/D |
O/D |
| Pate or terrine |
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O/D |
O/D |
| Show Platter of Meat, Poultry or Game |
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O/D |
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| Show Platter of Fish |
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O/D |
| 3 Main Course Plates |
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O/D |
O/D |
| Dessert Plates |
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O/D |
| Cold Souffle |
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O/D |
| Team Buffet - Plated |
Team A |
Team B |
Team C |
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| Please note all entries must be in place by 9am on day of competition |
| O/D- ON DISPLAY |
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