Salon Display, sponsored by Compass Group UK, will provide a platform for the junior and senior programmes, while the Live Theatre, sponsored by Delice de France, will showcase a series of masterclasses and challenges. La Parade des Chefs will be serving up a three-course fine-dining experience to visitors cooked by one of 10 competing teams.
Nick Vadis, UK executive chef at Compass Group, said: "We see Hotelympia as a unique platform for showcasing the industry's new talent, now more than ever given the show's focus on broadening its appeal to the next generation of chefs. As such we are delighted to be sponsoring Salon Display."
Raising awareness and demonstrating solutions to the ever-growing issue of preserving fish stocks, the Live Theatre will host Sustainable Fish Classes sponsored by M&J Seafood and Alaska Seafood which asks competitors to prepare, cook and present two portions of a fish dish in 35 minutes using red gurnard, megrim, mackerel, pollack or albacore tuna. Other new classes include the Schwartz Flavour Pairing Challenge open to teams of two chefs, Chef at Salon using Nestle Professional Jus de Veau Lie, Major International Contract Catering Awards, Villeroy & Boch Culinary Challenge and Culinary Ability Awards. Salon Display will also have additional categories including Chocolate Petits Fours, Sugar Flowers, Bread Display, Food Service Challenge, Plated 3-Course Fine Dining and City & Guilds 7100 Challenge.
Salon director Peter Griffiths said: "Innovation is at the heart of Salon Culinaire every year and with the introduction of new classes and existing classes being enhanced, Salon Culinaire at Hotelympia 2010 is set to be another memorable event. It is vital to encourage all chefs to look at sustainability and the issues at large, by taking waste, energy and sourcing produce into consideration when writing dishes/menus and planning their entries, not only during the event, but in their everyday work."
New for 2010, Salon Culinaire and La Parade des Chefs will feature sustainability competition criteria for the first time, putting a strong emphasis on energy efficiencies and highlighting the responsibility of the industry.
By Amanda Afiya
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