Le Salon Culinaire takes on the world
Next year's Le Salon Culinaire International de Londres will once again take on a global theme. Taking place on 4-8 February, throughout the five days of Hotelympia 2002 at Earls Court, it will be an international showcase for chefs and waiters in more than 85 classes.
Teams will fly in from many countries to take part. The Open Team Grand Prix tests not only the creativity and artistry needed for a display of cold buffet work, but also the teamwork required to cook a hot three-course meal for the exhibition's restaurant, La Parade des Chefs.
Throughout the week, La Parade des Chefs, sponsored by British Meat, will feature glass-walled kitchens supplied by Electrolux and Enodis. Here, chef brigades from all areas of the hospitality industry will create and prepare lunches for 340 covers in four separate restaurants.
In the Display Salon, sponsored by Compass Group UK, amazing works of art painstakingly carved from fat, sugar, marzipan and chocolate will be exhibited.
The Live Theatre, sponsored by Nestlé, will be the ultimate test. At 10 competition stations, chefs of all ages will take part in nerve-racking contests against the clock.
New next year will be the Tesco Chinese New Year Masterclass, which demands a topical ethnic dish using in-store ingredients; the British Airways Global Catering Masterclass, for first-class in-flight service; and the Cherry Valley Duck Development class to find creative dishes for chilled or frozen production.
Cooking and food service go hand in hand, which is why there are now three classes in the Live Theatre, focusing on kitchen and front of house teamwork.
The established Academy of Food & Wine Service Cook and Serve competition, making its debut at Hotelympia, is joined by several new classes. These include the Hotel and Catering Training Company Future Masters Cook and Serve, and the Sherry Sous Chef of the Year and Sherry Sommelier/Wine Waiter of the Year, with prizes of work experience and a trip to Jerez.
"There has been positive interest from many companies wishing to support the competition classes," says salon director Peter Griffiths. "With this range of classes, and the prizes on offer, we expect a record number of entries."
However, Griffiths confirmed that National Chef of the Year would not be running at Hotelympia next year. "We are disappointed not to be running the National Chef of the Year, but this has certainly not affected the appeal or scope of the competition programme," he said.
For salon schedules detailing the range of classes, write to Peter Griffiths, salon director, at 122 Starbold Crescent, Knowle, Solihull, West Midlands B93 9LA or contact him by phone on 01564 776842; by fax on 01564 739481; or by e-mail to peter.griffiths@reedexpo.co.uk.
Entries must be received by Monday 19 November.
For more information visit the Web site, www.hotelympia.com.
