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Les Toques Blanches

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Anthony d'Augello –

Grossi Florentino – Competitor and Bronze Medal Winner

Russell Jones -

Yering Station - Competitor and Bronze Medal Winner

Josh Lewis -

Four Point by Sheraton - Competitor and Bronze Medal Winner

Rebecca Vaughan -

Savoy Park Plaza - Competitor and Bronze Medal Winner

Mathew Head -

Grand Hyatt Melbourne - Competitor and Bronze Medal Winner

Katharine Hall -

Hotel Sofitel - Competitor and Bronze Medal Winner

Julian Ferró -

Mercer’s Restaurant - Competitor and Bronze Medal Winner

Chris Darragh -

Benchmark Wine Bar - Competitor and Bronze Medal Winner

Adam Harrison –

Hotel Sofitel - Competitor and Bronze Medal Winner

Dylan Verhees -

Mrs Jones - Competitor and Bronze Medal Winner

Katik Douangpanya -

Empire Grill Restaurant – Second Prize and Silver Medal Winner

Ross Sandonato -

Hotel Sofitel - FIRST PRIZE AND GOLD MEDAL WINNER $5000 TRAVEL AND WORK SCHOLARSHIP for overseas experience sponsored by MELBOURNE MARKETS

encouraging our young chefs of the future to gain experience in situations of pressure and peer standards as well as the opportunity to gain and bring back to the local industry knowledge of the industry from overseas.

and some details of who won what and what for, the actual name of the awards, and anything else he thinks relevant I should be able to get it in this issue. dot points will do, tell him not to worry about the PR guff, but throw in a quote from himself if he likes...cheers

Hope you can use this David,

Kind regards,

Tony Rogalsky

Les Toques Blanches - Victorian Chapter

President - 2002/3/4

Gala Dinner Committee Member

Field Trip Committee Member

Membership Committee Member

Telephone 03 9646 8650

Mobile 0416 218 147

Les Toques Blanches - Victorian Chapter

Beacon Cove FS Box 16

103 Beach Street

Port Melbourne

Vic, Australia 3207

http://www.lestoquesblanches.org.au

email: president@lestoquesblanches.org.au

Stage 1

Applicants must submit an application form, along with a 200-word statement, answering the following:

-Your Career to Date

-Career Aspirations

-How you would utilise the award, if you were to win.

This must be submitted by the Wednesday April 21st 2004.

The selected finalists will compete at:

Swinburne University of Technology

Prahran TAFE Division,

144 High Street Prahran,

Wednesday 12th May 2004 for Stages 2 & 3.

Stage 2

On Wednesday 12th May 2004, the selected finalists are required to complete a Questionnaire of Culinary Terminology and participate in a food commodities recognition test.

All applicants competing in Stage 2 will receive a certificate of participation and proceed to Stage 3.

Stage 3

All selected competitors will be entering a Practical Cooking Competition.

Each competitor will be required to produce a three-course meal within 3.5 hours, which will include 4 portions of:

1/ A first course from a set recipe

2/ A main course from a mystery box

3/ A dessert devised by the competitor, (competitor supplying both the recipe and ingredients)

PETITION

Stage One:

Attached to the entry form the applicant will be required to submit:

A 200-word statement, answering the following:

Your Career to Date

Career Aspirations

How you would utilise the award, if you were to win.

This must be submitted by Wednesday April 21st 2004.

The selected applicants will be notified and will compete at:

Swinburne University of Technology - Prahran TAFE Division,

144 High Street Prahran,

Wednesday 12th May 2004

For Stages 2 and 3 of the Les Toques Blanches Award of Excellence.

Stage Two:

All selected competitors are to arrive at 10.00am.

Competitors are required to fill out a questionnaire of culinary terminology, classical and contemporary eg. sauces and meat cuts, garnishes, fruits and vegetables.

Competitors will participate in a food commodities recognition test.

All competitors competing in Stage 2 will receive a certificate of participation and will then proceed to Stage 3.

Stage Three:

Criteria:

Each competitor is to produce a (3) three-course meal within 3.5 hours.

Four plates per course are to be prepared, one will be presented for photographs and display, and three for the Judges tasting and assessing.

Basic stocks will be provided per competitor and are as follows:

Chicken stock - 1litre

Veal jus 500 ml

A common bench for spices, herbs, oil, vinegar, soy chilli sauce, flour, sugar will be provided.

All First and Main Course ingredients will be supplied.

Competitors are to use their own tools and small specialist equipment such as a blender, wooden spoon, ladle and stainless steel spoons as required.

One set of saucepans, frying pans, roasting dishes, chinois etc. will be provided as well as crockery for entree and main course.

The Practical Cooking stage of the Competition consists of:

FIRST COURSE:

The same set recipe and ingredients for the first course will be supplied to each competitor.

MAIN COURSE:

A mystery box of ingredients will be supplied to each competitor to create and present the main course.

DESSERT COURSE:

A dessert devised by the apprentice, (competitor supplying both the recipe, ingredients & serving dishes)

All competitors will start mise en place and cooking at 13.30.

First course to be served between 15.30 - 15.45

Second course to be served between 16.00 - 16.15

Third course to be served between 16.45 - 17.00

1 point will be deducted for every 2 minutes late

Clean up of the kitchen will commence at 17.00 - 17.30

(Included in hygiene score)

Marking scheme:

A - In the Kitchen Hygiene 0 - 10 Points

Competent Preparation 0 - 10 Points

Mise en place 0 - 10 Points

Sub-total possible 30 Points

B - Service Composition 0 - 10 x 3 = 30 Points

Presentation 0 - 10 x 3 = 30 Points

Taste, Flavour, Texture 0 - 10 x 3 = 30 Points

Sub-total possible 90 :3

Grand Total possible 60 Points

All scores from stage 2 and stage 3 will be collated.

The scorer of the highest points will be the winner and receive the Gold Medal. The scores of the second highest points will be runners up and receive the Silver Medal. All other competitors will be presented with a Bronze Medal providing the bronze medal standard has been achieved of (39 points out of 60 WACS).

All competitors will be presented with a certificate of participation. A panel of judges will judge the competition, and at the presentation of the dishes the highest and the lowest scores will be scratched.

Les Toques Blanches Award of Excellence competition is open to all apprentice cooks who are indentured by the closing date of this competition.

Entry Form:

Name.........................................................................................................................

Home Address..................................................................................................................

...................................................................................................................................

Email...................................................................@.......................................................

Phone........................................................Mobile......................................................

Workplace..................................................................................................................

Address......................................................................................................................

...................................................................................................................................

Phone.............................................Email...........................................................................

Closing Date: last mail Wednesday, 21st April, 2004

Please send form and attached essay to:

Les Toques Blanches - Victorian Chapter

Beacon Cove FS Box 16

103 Beach Street

Port Melbourne

Vic. 3207

Australia

Any enquires please contact:

Bernd Uber Tel: 9756 7117 Email: cuisinier@bigpond.com

or

Tony Rogalsky Tel: 9646 8650 Email: president@lestoquesblanches.org.au

AWARDS PRESENTATATION

Swinburne University of Technology - Prahran TAFE Division,

144 High Street Prahran,

18.00 – 20.00hrs, Wednesday 12th May 2004


 

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