12th April 2013
Winter 2008 - Wessex Fare
The countdown begins for one of the UK's most popular culinary competitions – the Wessex Salon Culinaire in Bournemouth, Dorset – and with just three months to go chefs are being encouraged to take part.
Bournemouth is the place to be in March when the Wessex Salon Culinaire gets in full swing to showcase the talent of chefs not just from the south but nationwide.
Part of the annual Hotel & Catering Show, which runs from March 10-11, the Wessex salon will be a major feature of the 2009 show at the Bournemouth International Centre.
Organised in association with the Craft Guild of Chefs, and sponsored this year by Nestlé Professional CHEF, Coastline Produce, and Bournemouth & Poole College, a host of competitions have been tailored to all chefs from 23 years and under and those attending college, to older and experienced chefs, that will include a variety of hot and cold live classes, such as patisserie skills, gourmet breakfast and pasta, as well as restaurant service skills, including cocktails and coffee, and napkin folding. Ten new classes this year include marzipan modelling, wedding cakes, main course salad and sushi.
Exclusive events have also been lined up such as the ‘Nestlé Professional's CHEF at Salon'. This is a 40 minute competition open to experienced chefs, and entrants must prepare, cook and present two plated portions of a main course of their choice.
The chosen dish must include CHEF Fonds Blanc de Volaille, which will be provided by Nestlé. Marketing director Martin Lines says: “The CHEF range is ideal for professional chefs that don't have the time or resources to create their own stocks and sauces from scratch. It offers high quality consistency and also frees up preparation time.”
Craft Guild vice president Stephen Scuffell will again be taking a key role on the judging panel. He says: “Year on year the Wessex salon grows from strength to strength, with the number of chefs entering the culinary competition continuing to exceed previous years.
It provides aspiring chefs with the opportunity to ‘feel their feet' on the competition circuit and build their confidence within a live competition setting. With the standard of chefs rising each year, it is important that this year's entrants are well practised, demonstrating good cooking, good skills and good flavours in their dishes.”
Other key competitions include the Caterer & Licensee Student Chef of the Year. Show director Anna Wallis says: “There have been salons in Bournemouth since the 1950s and we are delighted to be hosting the UK's largest culinary competition in 2009. For most chefs, the Wessex Salon is a great motivational tool and it is a good place to network with people from the industry.
“Awards like the Caterer & Licensee Student Chef of the Year, the Coastline Produce and Bournemouth & Poole College Chefs Forum, and the Nestlé Professional CHEF at Salon, motivate aspiring chefs and recognise the quality of those who are already established in the trade.”
Part of the annual Hotel & Catering Show, which runs from March 10-11, the Wessex salon will be a major feature of the 2009 show at the Bournemouth International Centre.
Organised in association with the Craft Guild of Chefs, and sponsored this year by Nestlé Professional CHEF, Coastline Produce, and Bournemouth & Poole College, a host of competitions have been tailored to all chefs from 23 years and under and those attending college, to older and experienced chefs, that will include a variety of hot and cold live classes, such as patisserie skills, gourmet breakfast and pasta, as well as restaurant service skills, including cocktails and coffee, and napkin folding. Ten new classes this year include marzipan modelling, wedding cakes, main course salad and sushi.
Exclusive events have also been lined up such as the ‘Nestlé Professional's CHEF at Salon'. This is a 40 minute competition open to experienced chefs, and entrants must prepare, cook and present two plated portions of a main course of their choice.
The chosen dish must include CHEF Fonds Blanc de Volaille, which will be provided by Nestlé. Marketing director Martin Lines says: “The CHEF range is ideal for professional chefs that don't have the time or resources to create their own stocks and sauces from scratch. It offers high quality consistency and also frees up preparation time.”
Craft Guild vice president Stephen Scuffell will again be taking a key role on the judging panel. He says: “Year on year the Wessex salon grows from strength to strength, with the number of chefs entering the culinary competition continuing to exceed previous years.
It provides aspiring chefs with the opportunity to ‘feel their feet' on the competition circuit and build their confidence within a live competition setting. With the standard of chefs rising each year, it is important that this year's entrants are well practised, demonstrating good cooking, good skills and good flavours in their dishes.”
Other key competitions include the Caterer & Licensee Student Chef of the Year. Show director Anna Wallis says: “There have been salons in Bournemouth since the 1950s and we are delighted to be hosting the UK's largest culinary competition in 2009. For most chefs, the Wessex Salon is a great motivational tool and it is a good place to network with people from the industry.
“Awards like the Caterer & Licensee Student Chef of the Year, the Coastline Produce and Bournemouth & Poole College Chefs Forum, and the Nestlé Professional CHEF at Salon, motivate aspiring chefs and recognise the quality of those who are already established in the trade.”