Chefs and waiters wishing to take part in the 2002 Salon Culinaire at Hotelympia have until Monday 19 November to send their entries in.
More than 1,000 competitors are expected to compete in more than 85 classes during the exhibition, which will run from 4-8 February at London's Earls Court.
Trophies, medals, cash prizes, trips abroad and work-experience placements are up for grabs over the five days of competition in the Live Theatre (sponsored by Nestlé), La Parade des Chefs (sponsored by British Meat), and the Salon Display (sponsored by Compass Group).
Young chefs will have plenty of opportunity to demonstrate their skills in a programme of classes specifically for competitors aged 23 and under. Junior classes in the Live Theatre include Fish; Cherry Valley Duck Young Chef of the Year; Main Course - sponsored by the Whitbread Group; Pasta, and New Zealand Lamb.
And the second day of the show will see teams of three students do battle in the Watson & Philip Student Chef Team Challenge, which requires preparation of a three-course meal for four covers in an hour and 45 minutes.
Besides a host of new classes, such as the Tesco Chinese New Year Masterclass, the British Airways Global Catering Masterclass, and the Cherry Valley Duck Development class, the five days of competition will feature ever popular classes such as the Kikkoman Masters, the Nestlé Master Chefs Grand Prix and the Academy of Food and Wine Service Cook and Serve competition.
Once again, pastry chefs have their own live class in the Chantilly Patisserie Hot Sweet Masterclass, in which 45 minutes are allowed to prepare two portions of a hot sweet.
For more information contact Peter Griffiths, salon director at 122 Starbold Crescent, Knowle, Solihull, West Midlands B93 9LA, telephone: 01564 776842, fax: 01564 739481, e-mail: email@example.com; or visit www.hotelympia.com.