Dream teams
Twelve of the 24 teams taking part in Hotelympia '98's La Parade des Chefs are making their first appearance at the event. This includes teams from Yono's Restaurant in Albany, New York, USA; Team Virgin from the Virgin Hotel Group; and teams from as far afield as Norway, Finland, Cyprus and Malta, as well as from the British Isles.
Competing over the five days of Hotelympia, the 24 teams will cook a three-course lunch for a total of 1,800 customers. This year, for the first time, evening service has been included (on Tuesday 10 February). According to Salon Culinaire director Peter Griffiths, this is in order to give exhibitors the chance to enjoy the food from La Parade. Cooking in La Parade, which is sponsored by British Meat, takes place in four kitchens sponsored by Electrolux, Hobart, Zanussi and the Ali group.
Griffiths has invited a mixture of contract caterers, hotel teams, catering schools and representatives of the Armed Services to compete. The event was oversubscribed by 35%, he says, with 38 teams from around the world submitting menus for selection.
Although La Parade does not produce an outright winner, each team will be aiming for gold medal standard. In 1996 all 18 teams competing took medals, but Griffiths says the teams are in no way guaranteed awards. "They have to achieve a certain standard."
The five judges, headed by David Walklate, product development chef for Alpha Flight Services, will consider the quality of food on the plate; a balance of flavours; culinary skills; hygiene; innovation in presentation; and whether or not the food is hot.
All teams will be serviced front of house by students from the Birmingham College of Food, Tourism and Creative Studies; Waltham Forest College; West Suffolk College; Westminster College; Butlers Wharf Chef School; and Thames Valley University.
Griffiths is expecting particular interest in the Tuesday lunchtime session when culinary teams from England, Northern Ireland, Scotland and Wales are due to compete.
On the Wednesday, La Parade will host the Knorr-sponsored WACS (World Association of Cooks Societies) Team Challenge. Not only are they competing live, but the four teams - from Ireland, Malta, Cyprus and Finland - also have to prepare a full international buffet in the Display Salon.
Griffiths maintains that since La Parade first came into being during Hospitality Week in January 1993 standards have continued to improve. He puts this down to the increase in the number of competitions throughout the year, which serve to motivate chefs and generate ideas.
Lunch tickets for La Parade des Chefs cost £25 each (excluding wine). They are available on a first-come, first-served basis from 10.30am each day from the La Parade desk in Earls Court 2. Tickets for the Tuesday evening service are available from Reed Exhibitions on 0181-910 7710 and cost £35 each (including wine).
