Welsh International Culinary Championships

22nd to 24th February 2011
Coleg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay LL28 4HZ

HWYL.
SPIRIT, ENJOYMENT AND SO MUCH MORE.
AWARD WINNING FOOD AND DRINK FROM THE PEOPLE OF WALES
BWYD A DIOD O SAFON GAN BOBL CYMRU
www.truetaste.tv | www.gwirflas.tv
AWARD WINNING FOOD AND DRINK FROM WALES BWYD A DIOD O SAFON O GYMRU
Croeso
Croeso i raglen ar gyfer Pencampwriaethau Coginiol Cymru 2011 a drefnwyd gan Gymdeithas Coginiol Cymru, aelod swyddogol o The World Association
of Chefs Societies (www.worldchefs.org)
Darllenwch y Rheolau a’r Wybodaeth yn ofalus os gwelwch yn dda gan y gall y rhaglen edrych yn gyfarwydd ond mae yna rai newidiadau pwysig.
Byd yn fuddiol i chi hefyd edrych ar ein gwefan www.welshculinaryassociation.com gan ei fod yn cynnwys ryseitiau sy’n gorfod cael eu dilyn mewn
dosbarthiadau penodol.
Mae gan Frwydr y Ddraig thema Geltaidd eleni: mae Iwerddon a’r Alban yn dod i Gymru, yn dilyn timau’r llynedd o Groatia a Seland Newydd. Edrychwn
ymlaen i weld pwy fydd yn dilyn Yr Almaen, Cymru, Sweden a Seland Newydd fel cyn enillwyr. Ar ochr weini’r gystadleuaeth, fe groesawn Goleg
Cymunedol Lerpwl sy’n ymuno â Cholegau Loughborough, North Warwick & Hinckley a Choleg Llandrillo Cymru.
Edrychaf ymlaen i’ch croesawu’n bersonol i Goleg Llandrillo Cymru pa unai os ydych chi’n gystadleuydd neu’n ymweld - mae croeso i bawb!
Peter Jackson, Llywydd

Cymdeithas Goginiol Cymru, www.welshculinaryassociation.com, www.wacs2000.org
Welcome
Welcome to the brochure for the 2011 Welsh International Culinary Championships organised by The Welsh Culinary Association, Wales’ official member
of The World Association of Chefs Societies (www.worldchefs.org)
Please read the Rules and Information carefully as the brochure might look similar but there are some important changes. You will also find it useful to
look on our website www.welshculinaryassociation.com as it contains recipes that have to be followed for certain classes.
This year’s Battle for the Dragon has an International theme to it: Finland and Switzerland are coming to Wales, following last year’s teams of Ireland and
Scotland. We look forward to seeing who succeeds Scotland, Germany, Wales, Sweden and New Zealand as past winners. On the waiting side of the
competition, we welcome Liverpool Community College as it joins Loughborough, North Warwick & Hinckley and Coleg Llandrillo Cymru.
I look forward to personally welcoming you to Coleg Llandrillo Cymru whether you are a competitor or just visiting – everyone is welcome!
Peter Jackson, President

Welsh Culinary Association, www.welshculinaryassociation.com, www.wacs2000.org
The Welsh Culinary Association

The Welsh International C ulinary C hampionships C ommittee
Peter Jackson Graham Tinsley MBE Mark Jones Brian Henry Mike Evans
Sally Owens Jane Cater Arwel Jones Kevin Williams
Culinary Championships Guidelines and Information

TO AVOID DISQUALIFIC ATION PLEASE READ THESE C AREFULLY
Entry Form
Additional Schedules and Entry forms are available from www.welshculinaryassociation.com or Sally Owens, 4 Bryn Hafod, Colwyn Bay, Conwy LL28 5YJ
Tel: 07748 156596. The forms should be returned to this address by: 12th February 2011
Entry Fees Non WC A Member WC A Member
Junior / Learner Class £10.00 £7.50 per entry / per class
Open Class £12.50 £10.00 per entry / per class
Open Team £40.00 £35.00 per entry / per class
Junior Team of 2 £25.00 £20.00 per entry / per class
Junior Team of over 2 £35.00 £30.00 per entry / per class
Junior C ompetitions
Must be 23 or under on 1st February 2011.
Learner C ompetitions
These classes are open to all entrants who are currently following a full or part-time training programme. THERE IS NO AGE RESTRICTION.
Open C lasses
Open to any competitor - There is no age restriction.
N.B. For Team Competitions - a deposit of £50 is required on a separate cheque to the Entry Fee cheque. The sum is refunded on completion of the
competition.
EACH ENTRY MUST BE ACCOMPANIED BY THE CORRECT FEE. ALL CHEQUES SHOULD BE MADE PAYABLE TO: The Welsh Culinary Association
www.welshculinaryassociation.com 3
Information
Professional Honesty
It is the responsibility of competitors to assure the Judges that their work is unaided and is completed within the spirit of fair competition.
Deliveries of Exhibitions
All exhibits must be presented at the time stated, on the day specified.
Competitors must arrange for their entries to be placed for judging in the position allocated.
Live Competitions
Competitors for live classes must register at the registration desk at least ONE HOUR prior to the start time of their first class with the exception of the first
class of the day when 1/2 hour is accepted. All equipment and ingredients must be in the place allocated as quickly as possible and cleared when instructed.
Competitors Reference (Static Display)

Labels will be issued to be attached to the top and visual side of each entry.
Security of Dishes
Whilst all reasonable care will be taken for the security of dishes and equipment, the Culinary Championship Committee WILL NOT BE RESPONSIBLE FOR
ANY LOSS OR DAMAGE TO ANY exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display. It is the
competitor’s responsibility to cover this personal risk.
Removal of Dishes
All Static Classes MUST REMAIN ON DISPLAY UNTIL 14.00 HRS ON Thursday 24th February 2011.
Judging
All perishable exhibits will be judged on the day of entry. Canvassing of Judges will disqualify a competitor.
Results
Results will be announced at the discretion of the Chairman of Judges. Competitors are then encouraged to seek the advice and guidance of the Chairman
of the Judges. Any dish deemed Not to Schedule will be marked “No award made”.
Award of Prizes
Awards will be made to the standard achieved. Where a standard is not reached, no award will be made.
GOLD AWARD 90% or more
SILVER AWARD 75% or more
BRONZE AWARD 65% or more
CERTIFICATE OF MERIT 55% or more
For example: If the best entry in one Class is awarded 76% (or a Silver award), then no Gold award will be presented for that Class. However, it will
qualify as the Winner of the Class.
Award Ceremony
Live Class Competitors who will be attending to collect their awards, should ensure that they are dressed in CLEAN CHEFS WHITES. This is important for
presentation and photographic purposes and for the sake of Sponsors.
Best in Class
Best in Class commemorative Villeroy & Boch plates will be awarded for gold or silver medal winners only.
Winners will be awarded at The Presentation Dinner on 7th April 2011 at Coleg Llandrillo Cymru. Tickets (£30 each) are available from Jane Cater,
Coleg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay, Conwy LL28 4HZ Tel: 01492 542305.
Best College Award

Best overall college will be awarded on a point system where only the two best awards per establishment per class are taken into account. To qualify for
The Best College Award, a minimum of 2 static classes must be entered.
Judging Guidelines
Cold Not Tasted
Presentation / Innovation 35 Points
Appetising, appealing, modern, correct portion size, clean and neat presentation.
Composition 25 Points
Nutritionally well balanced, textures, colours and flavours that will complement each other.
Professional Preparation 25 Points

Correct cooking methods, food at correct temperatures. Up to date display of hygiene. Classic name to correspond to original recipes, mastery of basic
skills, application of knowledge and practices.
Service 15 Points
Practical, not over elaborate, no impractical or irrelevant garnish, stylish and clean.
4 www.welshculinaryassociation.com
Hot & Cold Tasted Classes
Appetising, tasteful, appealing, modern, correct portion size.
Flavour / Taste 30 Points

Good discernable flavours, correct seasoning, good combination of tastes and flavours that complement each other.
Nutritionally well balanced, complementary textures and colours that enhance each other.

Classic name to correspond to original recipes, mastery of basic skills, application of correct cooking methods, food at correct temperatures. Up to date
display of hygiene knowledge and practices.
Service 15 Points
Practical, not over elaborate, no impractical or irrelevant garnish, stylish and clean.
Static Classes
Appetising, elegant, eye catching, correct glazing – no beads ripples or bubbles, portion / garnish balanced, portion correct size for platters being used,
correct portion sizes, equally sliced or cut foods.
Nutritionally well balanced, compliment of textures, colours that enhance each other, respect modern taste, will the tastes and flavours work together.

Classic name to correspond to original recipes, mastery of basic skills, application of correct cooking methods, correct degree of cooking for produce,
meat, vegetables etc.
Serving 20 Points
Correct choice of plates, clean, careful, not fussy, simple and practical garnishes correctly turned, shaped or cut. Restaurant plated not over elaborately
garnished.
Cakes and Floral Classes

Creativity 25 Points
Innovation, originality
Workmanship 25 Points
Skills and craftsmanship displayed
Degree of Difficulty 25 Points

Content of work and standard of work shown.
Presentation 25 Points
Colour, suitability, overall visual impact
Suppliers List
Why not make your life easier and order your ingredients to be delivered to the competition for you?
Below is a list of our sponsors who are willing and able to help you strive for success, and of course prevent you from having to carry everything to the venue.
Fruit and Vegetables; Dry Goods, C hilled & Frozen

M Hughes & Sons, Unit 4, Cae Bach, Off Builder Street, H.N. Nuttall Ltd.
Llandudno,LL30 1DR Newton ,Moor Industrial Estate, Newton, Hyde, Cheshire, SK14 4LF
Tel: 01492 877963 Fax: 01492 876134 Tel: 0161 368 0331 Fax: 0161 367 8897 www.hnnuttall.co.uk
Meat and Poultry Fish
Welsh Meat Online Llandudno Smokery.
Unit 14, Severn Farm Enterprise Park, Welshpool, Powys SY21 7DF Builder Street, Llandudno
Tel: 01938 556890 Email: sales@welshmeatonline.co.uk Tel: 01492 870430
www.welshmeatonline.co.uk Email: info@llandudnosmokery.co.uk
RINSE FREE MEANS RISK FREE
The ‘no rinse’ floor cleaner that helps prevent

slips and trips
WASH ’N WALK is a revolutionary ‘no rinse’ floor cleaner formulated to permanently remove
grease and fat from slippery floors. Based on patent-pending technology, WASH ’N WALK
degrades deep down grease deposits, even on the grout between the floor tiles (as shown
above), making floors clean and safe.
The advanced formula combines biological ingredients with
traditional cleaning agents to eat away the grease build-up
commonly found in restaurants and foodservice operations.
Clean Attacks the grease and eliminates the
of slippery floors
Safe Is proven to increase the friction of slippery kitchen
quarry tile
Efficient Saves cleaning time - no rinsing is required
Choosing WASH ’N WALK means the chances of accidents caused
by slipping on floors are reduced. And with no classification, it’s also
perfectly safe to use.
Clean. Safe. Efficient.
David Murray John Building, Swindon, Wiltshire SN1 1NH.

Tel: 01793 548888 email: sales.uk@colab.com Web: www.ecolab.co.uk
Tuesday 22nd February 2011
All dish references will be posted on WCA website Unilever Sponsor
of Live Theatre
Grand Final Junior Chef of Wales 08.00 - 11.00

Class 1a Junior or Learner Chicken Cut for Sauté
10.30 – 10.45 10.55 – 11.10
This is a TWO (2) part class for a team of 2
Part ONE (1) is preparation
Part TWO (2) Hot Kitchen, Class 1b
Part ONE (1) Fifteen (15) minutes will be allowed for team member 1 to butcher/cut and present a 1¼ -1½ kilo (2½ - 3lb) chicken for
sauté in the classical manner. This end product is then used for class 1b for the 2nd team member to use.
Competitors to supply all ingredients and equipment
Dish reference - www.welshculinaryassociation.com
Class 1b Junior or Learner Fricassee of Chicken L’Ancienne

11.30 – 12.10 12.20 – 13.00
This is part 2 of the 2 team member event from Class 1a and team member 2 to cook & present the chicken cut for sauté
FORTY MINUTES (40) minutes will be allowed to prepare cook and present FOUR (4) portions. Advanced preparation to include chicken
portions from Chicken Cut for Sauté Class 1a, peeled and washed vegetables and chicken velouté only.
Class 2 Open Welsh Culinary Association (North Region) Fish Dish

13.15 – 13.45 13.55 – 14.25
THIRTY (30) minutes will be allowed to prepare, cook and present TWO (2) portions of any fish to the competitor’s choice.
£50.00 cash first prize and 1 years membership of WCA(North) Sponsored by The WCA North Region
Class 3 Open Vegetarian Dish

14.35 – 15.00
TWENTY FIVE (25) minutes will be allowed to prepare, cook and present TWO (2) portions of a vegetarian dish. Advanced preparation
limited to vegetable preparation and basic stocks.
Class 4 Junior or Learner People 1st Cymru Inter-College Team Challenge

15.15 – 16.45
Teams to consist of 1 Team Manager (Lecturer) 2 senior students and 1 junior student (1st Year)
NINETY (90) minutes will be allowed to prepare, cook and present a FOUR (4) course meal for TWO (2) couverts. ALL ingredients and
small equipment to be supplied by the competitors.
A fully costed and typed menu including a brief dish description with a maximum total food cost of £20.00 MUST be presented to
Chairman of Judges ONE (1) hour before the commencement of the competition.
N.B. It is strongly recommended that the planning of this class is completed at your home college.
The Team Manager is not allowed in the kitchen, although guidance & direction is encouraged.
Plate cleaning, decoration, and garnishing can be completed by the team manager.
Sponsored by People 1st Cymru , www.uksp.co.uk
Class 5 Junior or Learner Knife Skills – Vegetables

09.30 – 09.45 10.00 – 10.15
FIFTEEN (15) minutes will be allowed to produce 60 grams (approximately) of each of the following;
A) Carrots cut into Julienne B) Swede into Jardinière C) Carrots into Paysanné
D) Swede into Brunoisé E) TWO (2) Chateau & TWO (2) Cocotte Potatoes
To be prepared in the above order = A to E
Competitors to supply all their ingredients and equipment
NOTE: Judges are looking at the competitor’s knife skills. No mandolin or cutting aids to be used.
Class 6 Open Bistro Sandwich

12.00 – 12.30
Thirty (30) minutes will be allowed to prepare and present two (2) cold sandwiches suitable for service in a bistro or gastro pub.
Competitors may use there own variety of breads.
£50.00 cash first prize and 1 years membership of WCA(North) Sponsored by The WCA North Region
Class 7 Open Live Gateau .

13.45 – 14.15
THIRTY (30) Minutes will be allowed to assemble and decorate a 25cm (10”) Gateau. No pre-prepared or artificial decorations to be used.
Advance preparation limited to gateau base and any unflavoured creams. To be presented whole and will be cut and tasted by judges.
Wednesday 23rd February 2011 Unilever Sponsor
of Live Theatre
Class 8 Open Wales theTrue Taste Modern Main Course

08.15 – 08.45
THIRTY (30) minutes will be allowed to prepare, cook and present TWO (2) different servings; ONE (1) must be suitable for vegetarians.
All ingredients should be fresh and demonstrate the use of as many as possible of the True Taste products. These products can be viewed
& purchased from the True Taste of Wales (Gwir Flas) winner’s portfolio. www.walesthetruetaste.com Competitors will be marked on the
good & varied use of the True Taste winner’s products.
The Judges will be looking for a Gastro Pub/Bistro, Plated All Day Menu Style Dish
Class 9 Open Hot First Courses

09.00 – 09.25
TWENTY FIVE (25) minutes will be allowed to produce TWO (2) different hot plated first courses; ONE (1) must be suitable for vegetarians.
All ingredients and small equipment are to be supplied by the competitors.
Class 10 Open Venison Main Course

09.40 – 10.20
FORTY (40) minutes will be allowed to prepare cook and present FOUR (4) Portions of a modern interpretation of a Classical Venison Dish.
Class 11 Junior or Learner Welshmeatonline Welsh Lamb Main

10.30 – 11.00 11.10 – 11.40
THIRTY (30) minutes will be allowed to prepare, cook and present a garnished main course of Welsh Lamb for TWO (2) covers to the
competitor’s own choice. Advanced preparation limited to stocks, sauces and washed, peeled vegetables. Note: Basic preparation of meat
will be allowed.
Sponsored by Welshmeatonline, suppliers of locally sourced Welsh Lamb & Beef “Quality. Value. Flavour”
www.welshmeatonline.co.uk Tel: 01938 556890
Class 12 Junior or Learner H N Nuttall Ltd Cook and Serve

12.00 – 13.15
Team to consist of 1 chef, 1 commis chef and 1 waiter. (A kitchen porter may also assist in the cleanliness of the kitchen and restaurant
but may not assist in any form of food preparation, cooking or service.) SEVENTY FIVE (75) minutes will be allowed to prepare, cook and
serve a three course meal for TWO (2) covers plus ONE (1) for judging. Filter coffee and wine must be served. Presentation Menu to be
provided and displayed.
Teams to supply their own food and equipment.
Sponsored by H N Nuttall Ltd - www.hnnuttall.co.uk Tel ; 0161 368 0331
Class 13 Open Capital Cuisine Pasta Dish

13.30 – 13.55 14.10 – 14.35
TWENTY (25) Minutes will be allowed to prepare, cook and serve TWO (2) portions of a Sweet or Savoury Pasta dish to competitors choice.
No pre-prepared sauces allowed. Fresh pasta must be used, pre made dough to can be brought in.
Competitors to provide all ingredients and equipment.
Sponsored by Capital Cuisine – pates, terrines & tracklements. Contact Colin Gray. Tel: 07957 422546 email: info@capitalcuisine.co.uk
www.capitalcuisine.co.uk
Class 14 Open Siwgr a Sbeis Afternoon Tea

15.00 – 16.00
SIXTY (60) minutes will be allowed for a team of TWO (2), a stillroom/server and cook to prepare cook and serve afternoon tea for FOUR
(4) couverts. TWO (2) to be served to customers and 2 for judging. Judges will be expecting imaginative sandwiches, a variety of cakes,
scones and pastries, homemade biscuits and preserves with a choice of teas and infusions. 100% of afternoon tea items are to be
homemade but 60% may be brought into the competition. This does not include teas and Infusions. All service to be completed within
SIXTY (60) minutes. Once the teas or infusions are served the judging will cease thus allowing the customers to enjoy their tea.
The judges will taste all items.
Competitors to supply their own ingredients and equipment.
A £30 prize is kindly donated for the winner by Siwgr a Sbeis
Sponsored by Siwgr a Sbeis, Danteithon Safonol o Gymru, Creators of High Quality Desserts, Cakes, Quiche and Celebration Cakes.
www.siwgrasbeis.co.uk
Class 15 Open Welsh Beef

16.15 – 17.00
FORTY FIVE (45) minutes will be allowed to prepare cook and present TWO (2) plated main course portions using Welsh Beef. The plates
must include substantial appropriate accompaniments, garnishes and sauces. Competitors to supply all ingredients. and equipment
This class is focussing on creative and imaginative use of Welsh Black Beef.
Class 16 Junior or Learner Villeroy & Boch Themed Table Setting

09.00 – 09.15 09.25 – 09.40
FIFTEEN (15) minutes will be allowed to set a table for TWO (2). The table provided is round and approx. 100 cm diameter
The Theme is Six Nations.
Competitor to provide all equipment and table accessories
Sponsored by Villeroy & Boch
Class 17 Junior or Learner Knife Skills – Fruit
09.30 – 09.40 09.50 – 10.00
TEN (10) minutes will be allowed to complete the following – order of work and presentation as listed below;
2 oranges, peeled and segmented using only conventional knives
2 apples, peeled, cored and quartered cut into slices lengthwise, suitable for fresh fruit salad. No peelers or corers to be used.
1 banana, remove skin and thinly slice, using only a knife.
2 Kiwi fruit, peel and thinly slice using only a knife.
The prepared fruit and waste is to be presented separately without garnish or dressing.
Class 18 Open Live Modelling

12.30 – 13.15
FORTY FIVE (45) minutes will be allowed to produce a display of modelled figures and /or animals.
Any edible medium is acceptable. No inedible materials to be used. A pre-prepared display scene may be used, still only using edible
materials. Maximum size 10” (22cm)
Class 19 Open Japanese Sushi .

13.45 – 14.15
THIRTY(30) Minutes will be allowed to prepare and present THREE (3)varieties of Japanese Sushi SIX (6) pieces of each variety. To include
appropriate garnishes and accompaniments.
Advance preparation is limited to cooked Sushi rice only. NO OTHER MISE EN PLACE IS ALLOWED.
Competitors to supply all ingredients and equipment.
Judges will be looking for classic flavours and an authentic Japanese style of presentation.
Class 20 Open Llandudno Smokery Dressed Crab

13.45 – 14.15
THIRTY(30) Minutes will be allowed to prepare and present ONE (1) dressed crab accompanied by two classical cold sauces (salad
dressings). Cooked crab will be supplied by W.C.A.
No advance preparation will be allowed.
Competitors to supply all ingredients and equipment.
Sponsored by Llandudno Smokery, Tel; 01492 870430 Email; info@llandudnosmokery.co.uk
Class 21 Junior or Learner Gourmet Classic Main Course Flambé

16.00 – 16.15
FIFTEEN (15) minutes are allowed to prepare, cook and present TWO (2) portions of a main course flambé dish using one or more products
from the Gourmet Classic ranges of Cabernet Sauvignon, Chardonnay, Madiera, Marsala, Port, Whisky, selections of Eau de Vie and
liqueurs. Competitors may contact Mr John Retallick, Chef Ambassador for Gourmet Classic on 07785 716164 to receive complimentary
product samples. GOURMET CLASSIC PRODUCTS MUST BE USED.
PROFESSIONAL CATERING SUPPLIES

Creating Hospitality
MODERN GRACE The New Architecture of

Premium Bone Porcelain
Professional Clothing
Quality Kitchen Equipment
We are proud
Innovative Tableware
to support The Welsh
International Culinary Villeroy & Boch Hotel & Restaurant To request a mail order catalogue
Championships 267 Merton Road · London, SW18 5JS
Tel.: 020-8875-6011 call free on: 0808 1001 777
E-mail: hotel@villeroy-boch.co.uk
email: sales@chefs.net
www.villeroy-boch.com
visit: www.chefs.net
Thursday 24th February 2011 Unilever Sponsor
of Live Theatre
Class 22 Open meatonline Welsh Lamb Dish

08.30 – 09.00 09.10 – 09.40
THIRTY (30) minutes will be allowed to prepare, cook and present a garnished dish of Welsh Lamb for TWO (2) covers to the
competitor’s own choice. Competitors must provide all ingredients and small equipment. Advanced preparation limited to basic stock,
sauce and washed, peeled vegetables. Basic preparation of meat will be allowed.
Sponsored by Welshmeatonline, suppliers of locally sourced Welsh Lamb & Beef “Quality. Value. Flavour”
www.welshmeatonline.co.uk Tel: 01938 556890
Class 23 Open ‘Classic’ Moules Mariniere (Using Conwy Mussels) ..

10.00 – 10.20
TWENTY (20) minutes will be allowed to prepare, cook and present TWO (2) portions of classic moules mariniere. Competitors to
provide all necessary ingredients and equipment. Clean washed mussels are acceptable.
Class 24 Open Omelettes

10.45-11.00 11.10-11.25
FIFTEEN (15) minutes will be allowed to prepare and cook three (3) omelettes. One folded, one flat and one sweet. Fillings/toppings to
competitor’s choice. Judges will be looking for the competitors knowledge and skills in omelette making.
Class 25 Open BRAKES Chefs Relay

11.45 – 13.00
A team of THREE (3) to prepare cook and present a THREE (3) course lunch for 4 couverts. The content of which is left up to the
competitors choice. The total food cost to be a minimum of £16.00 and a maximum of £24.00. Food Costing to be submitted with
entry.
All ingredients and equipment to be supplied by the competitors.
COMPETITION FORMAT
• Each chef is ONLY allowed a continuous FORTY (40) minute period in the kitchen.
• No more than TWO (2) chefs are allowed in the kitchen at any one time.
For Example
• Chef A enters the kitchen & begins work.
• After TWENTY (20) minutes Chef B enters the kitchen and begins work.
• After Forty minutes Chef A departs from the kitchen having served the first course
• Chef A, having departed the kitchen, allows Chef C to enter the kitchen
• After a further TWENTY (20) minutes Chef B must leave the kitchen having served the main course.
• This leaves Chef C to serve the third course and tidy up and finish off the kitchen cleaning.
Sponsored by Brakes 0845 606 9090 www.brake.co.uk
Class 26a Junior or Learner Whole Fish Filleting

12.00 – 12.20 12.30 – 12.50
This is a TWO (2) part class for a team of 3
Part ONE (1) is preparation; the competitor to fillet the Whole Lemon Sole and Whole Rainbow Trout
Part TWO (2) 2 competitors to cook in hot kitchen, Class 25b
TWENTY (20) minutes will be allowed to prepare ONE (1) Whole Rainbow Trout and ONE (1) Whole Lemon Sole
Rainbow Trout into TWO (2) Fillets – skinned
Whole Lemon Sole into FOUR (4) Fillets – skinned. All skin and bone to be presented with fillets
Class 26b Junior or Learner Fillet of Lemon Sole Duglere & Fillet of Rainbow Trout Doria
13.15 -13.45 14.00 – 14.30
This is part 2 of the 3 team member event Class25a, the remaining TWO (2) competitors to cook & present the sole & trout.
THIRTY (30) minutes will be allowed to cook and present TWO (2) portions of Lemon Sole Duglere and Fillet of Rainbow Trout Doria.
Class 27 Open NESTLE CHEF Chefs Team Grand Prix Challenge

15.00 – 16.30
A team of THREE (3) chefs will be allowed 1½ hours (90minutes) to prepare cook and present a THREE (3) course meal for FOUR (4)
couverts. A complete set of ingredients will be provided but will not be shown to the competitors until commencement of the
competition. No ingredients to be used other than those provided. Each team leader is to submit their written menu, in English to the
judges within THIRTY (30) minutes of commencement of the competition.
Teams to provide their own equipment.
SPONSORED BY NESTLE PROFESSIONAL
Class 28 Junior or Learner NORTH WALES NEWS MEDIA Napkin Folding
09.00 – 09.15
FIFTEEN (15) minutes will be allowed to fold and display SIX (6) napkins. THREE (3) paper napkins and THREE (3) linen napkins.
Maximum allowed display area 30” (76cm) x 30” (76cm).
Competitors to supply own napkins and table covering (own choice of colour).
SPONSORED BY NWN Media.Ltd , one of the UK’s leading independent media groups and publishers of
North Wales Pioneer Tel; 01352 707707 . www.nwnmedia.co.uk
Class 29 Junior or Learner Nestle Mashed Potato Piping
09.00 – 09.05 09.15 – 09.20
FIVE (5) minutes will be allocated to prepare THREE (3) varieties of piped mashed potato, designs to include Duchess Marquis and a
Plait. FOUR (4) of each variety must be displayed on a suitable platter.
Competitors to supply all their equipment.
MASH WILL BE SUPPLIED.
Sponsored by Nestle Professional
Class 30 Junior or Learner Cold First Course NEW
10.00 – 10.30 10.40 – 11.10
THIRTY MINUTES (30) minutes will be allowed to produce TWO (2) portion of each of the following.
1) Individually served/plated modern interpretation of a Prawn Cocktail,
2) To the competitor’s own choice.
All mayonnaise, Marie Rose sauce and any salad dressings to be prepared in front of the judges
Class 31 Open WELSHMEATONLINE Best End of Lamb NEW .
13.30 – 14.15
FORTY FIVE MINUTES (45) minutes will be allowed to prepare and present 1 x 6 bone best end of lamb butchered into noisettes and
1 x 6 bone best end of lamb butchered into cutlets.
Both best ends of lamb will be supplied by W.C.A. and will not be chinned or French trimmed.
Sponsored by Welshmeatonline, suppliers of locally sourced Welsh lamb & Beef “quality, value, flavour”
www.welshmeatonline.co.uk Tel 01938 556890
Class 32 Junior or Learner Gourmet Classic Dessert Flambé

16.00 – 16.15
FIFTEEN (15) minutes are allowed to prepare, cook and present TWO (2) portions of a sweet flambé dish using one or more products
from the Gourmet Classic ranges of Cabernet Sauvignon, Chardonnay, Madiera, Marsala, Port, Whisky, selections of Eau de Vie and
liqeurs. Competitors may contact Mr John Retallick, Chef Ambassador for Gourmet Classic on 07785 716164 to receive complimentary
product samples.
GOURMET CLASSIC PRODUCTS MUST BE USED.
Premier WACS / O U R B R I L L I A N T S
Elegant and functional
Antibacterial non-stick coating with a precious handle

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You will glide easily through the cutting materials
THIS CULINARY EVENT IS SUPPORTED BY FRIEDR. DICK AND OUR PARTNER NISBETS . WWW.NISBETS.CO.UK / PHONE: + 44 845 140 5555
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Welsh Lamb & Welsh Beef _ naturally

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Academi Llet
Academi Lletygarwch
ygarwch Hospitality
Hospitality & C
Catering
atering
a Sgiliau A
Arlwyo
rlwyo Skills
Skills A
Academy
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Hyfforddwch
yfforddwch yng Ngholeg Train
Train at
at Coleg
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Cymru,
ymru, Y
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sgol Cymru,
Cymru, European
European Hotel
Hotel
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Ewropeaiadd
wropeaiadd y School
School of the Year
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Coleg Best
Best College
College in 2009 & 2010.
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Gorau
orau yn 2009 a 2010.
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he Hospitalit y&C Catering Skills
atering Skills
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Mae’r A Academi
cademi Llet
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part of the only college
college
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ales to
to offer
offer full and part-time
part-time
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ourses all the wway
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from Level
Level 1
ccyrsiau
yrsiau lla
llawn
wn a rhan-amser o LLefel
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o Honours DegDegrees
rees in Hospitality
Hospitality
1aatt R
Radd
add anrh
anrhydedd
ydedd R Rheolaeth
heolaeth MManagement
anagement and Culinary
Culinary Arts,
Arts, as
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Lletygarwch
ygarwch a C Chelfyddydau
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Diplomas in
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Diploma
iploma VRQ PProfessional
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Cookery and Food
Food &
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mewn Coginio
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everage Service
Service Levels
Levels 1-3, BTEC
BTEC
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Bwyd a Diod
Diod LLefelau
efelau 1- 3, Diploma
Diploma LLevel
evel 3 Diploma
Diploma in Hospitality,
Hospitality,
BTEC
BTEC Lefel
Lefel 3 me
mewn
wn Llet
Lletygarwch,
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Apprenticeships, NVQs
NVQs
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training.
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01492 546 666
admissions@llandrillo.ac.uk
admissions@llandrillo.ac.uk
www.llandrillo.ac.uk
www.llandrillo.ac.uk
Battle for the Dragon
Welsh International Culinary Championships
2011
The Welsh Culinary Association will host three International Culinary

Teams to compete in The Battle for the Dragon at Coleg Llandrillo
Cymru, Rhos-on-Sea, Colwyn Bay, North Wales.
Day 1 (22nd Feb) - National Culinary Team of Finland

Day 2 (23rd Feb) - National Culinary Team of Wales
Day 3 (24th Feb) - National Culinary Team of Switzerland
The Teams must prepare a three course

lunch for 80 covers using Welsh produce.
The team with the highest points will receive the Dragon
Trophy along with 6 winners' trophies, presented on
Thursday 24th February 2011.
If you would like to be a part of this culinary delight,

please contact Jane Cater, Coleg Llandrillo Cymru,
Tel: 01492 542305 Email: j.cater@llandrillo.ac.uk.
Cost: £21.00 per person per day.
£20.00 per person per day if you book all three days, the best way to
make your own judgement!
Premier WACS / O U R B R I L L I A N T S
Elegant and functional
Discover our NEW
world of KNORR
We promise you better ingredients!
We have reviewed over 4000 ingredients and only

the best have been accepted
Our vegetables and herbs are grown and ripened
in the sun and picked at the height of their season
We promise you better taste!
All KNORR products are created by chefs

for chefs. Over 2000 independent chefs are
involved in judging their taste and performance
We promise you better efficiency!
A range that delivers a solution for the widest

variety of chefs and kitchens
Packaging that is both reusable and recyclable
We promise you a better planet!
By 2012 all KNORR vegetable and herb suppliers will

be enrolled in our sustainable agriculture programme
‘Growing For The Future’. It’s about protecting the
planet and growing great quality ingredients
By 2015 all our vegetables and herbs will be
sustainably sourced
For great recipe ideas, menu tips and advice

visit www.knorrbringbacktheclassics.co.uk
Static Classes £50 Best in class prize money
Tuesday 22nd February Cake Cymru 2011

Class CC01 Open Decorated Celebration Cake – Royal Icing
A celebration cake, any shape, in royal icing within a maximum area of display 40cm (16”) x 40cm (16”).
Dummies will be permitted. Decorative work may include transferred runouts, moulded flowers, and transferred piping. Artificial
decoration will not be permitted.
Class CC02 Open Decorated Celebration Cake – Sugarpaste
A celebration cake, any shape, in sugarpaste within a maximum area of display 40cm (16”) x 40cm (16”).
Dummies will be permitted. Decorative work may include royal icing, sugar paste, pastillage or moulded flowers. A minimum amount
of wire stems, artificial stamens, ribbons and tulle may also be used.
Class CC03 Open Novelty Cake
An imaginative creation in shape and design, predominately cake in appearance, within an area of 40cm (16”) x 40cm (16”). Dummies
will be permitted.
Class CC04 Open Floral Sugarcraft
An edible floral spray, bouquet or arrangement featuring a minimum of three (3) varieties with a minimum of three (3) full flowers of
each type excluding buds. Flowers should be presented on a suitable background which may be a container, plaque or board. Artificial
stamens, ribbons and wires are permitted. Exhibits must fit within a 38cm (15”) square.
Class CC05 Open Modelling
A decorative piece of modelling in any edible medium not to exceed 38cm (15”) square. A minimal amount of royal icing is allowed
for assembly or decoration of required. No external supports and / or inedible decorations permitted.
Class CC06 Novice Decorated Celebration Cake
Class aimed at competitors who are working towards a Level 1 or Level 2 qualification. A celebration cake, any shape, in any edible
decorative medium within a maximum area of display 40cm (16”) x 40cm (16”).
Dummies will be permitted. Artificial decoration will not be permitted.
Class CC07 Junior Cup Cakes (16 and under)
A selection of 6 decorated cup cakes in a Welsh Theme. Edible decorations only. Paper cases allowed. These will not be tasted.
Class CC08 Table of Honour Competition
Open to those who have won a gold medal in a recognised competition (proof will be required). Any edible medium. To fit within a
maximum area of display 40cm (16”) x 40cm (16”) no height restriction.
Wednesday 23rd February

Class 40 Open Fresh Floral Arrangement
A floral arrangement to decorate a restaurant table for Valentine’s dinner. Fresh flowers and foliage to predominate. The display may
contain accessories if desired. Maximum area 40cm (16”) x 40cm (16”), with no height restriction.
Class 41 Junior Fresh Floral Arrangement
A floral arrangement to decorate a restaurant table for Valentine’s dinner. Fresh flowers and foliage to predominate. The display may
contain accessories if desired. Maximum area 40cm (16”) x 40cm (16”), with
Class 42 Open Petits Fours
A display of frandise or sweetmeats – SIXTEEN (16) pieces in all. Display to contain FOUR (4) different varieties, FOUR (4) pieces of
each. This exhibit may be tasted. Maximum allowed display area 61cm (24”) x 61cm (24”).
Class 43 Open Morning Goods (Individual)
FOUR (4) varieties, TWO (2) of each variety (eight in total) maximum 75g individual weight. Flour type, shape and ingredients to
competitor’s own choice. Maximum allowed display area 61cm (24”) x 61cm (24”).
Class 44 Open Restaurant Plates – Terrine
.TWO different creations – ONE (1) poultry and ONE (1) fish. One plate of each. Aspic may be used to enhance presentation.
Maximum allowed display area 61cm (24”) x 61cm (24”).
Class 45 Open Restaurant Plated Sweets .
TWO (2) different individual sweets intended to be cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Class 46 Open Learner Restaurant Platter
A restaurant platter for TWO (2) persons. Prepared hot, displayed cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Class 47 Open Learner Restaurant Plates – Terrine
.Two different creations – ONE (1) poultry and ONE (1) fish. ONE plate of each. Aspic may be used to enhance presentation. Maximum
allowed display area 61cm (24”) x 61cm (24”) .
Class 48 Open Vegetarian Platter
A vegetarian platter for FOUR (4) persons prepared hot, displayed cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Thursday 24th February
Class 49 Open Restaurant Plates – Main Course
TWO (2) different individual plated main course portions, using any of the following; meat, poultry, game, offal or vegetable. Suitably
accompanied with vegetable/potato/garnish. Aspic may be used to enhance the presentation. Prepared hot and displayed cold. Maximum
allowed display area 61cm (24”) x 61cm (24”)
Class 50 Open Finger Food / Tapas
A display of cocktail items – SIXTEEN (16) pieces in total. Display to contain FOUR (4) different varieties, FOUR (4) of each type. Maximum
allowed display area 61cm (24”) x 61cm (24”)
Class 51 Open Learner Restaurant Plates – Main Course
TWO (2) different individual plated main course portions, using any of the following; meat, poultry, game, offal or vegetable. Suitably
accompanied with vegetable/potato/garnish. Aspic may be used to enhance the presentation. Prepared hot and displayed cold.
Maximum allowed display area 61cm (24”) x 61cm (24”)
Class 52 Open Learner Restaurant Plated Sweets
TWO (2) different individual sweets intended to be cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Class 53 Open Restaurant Platter
.A restaurant platter for TWO (2) persons. Prepared hot, displayed cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Class 54 Open Cold Buffet Platter
A cold buffet platter for FOUR (4) persons. Prepared hot, displayed cold. Maximum allowed display area 61cm (24”) x 61cm (24”)
Overall Salon Awards

BEST COLLEGE AWARD - SPONSORED BY NESTLE FOOD SERVICES
BEST JUNIOR / LEARNER LIVE
BEST OPEN LIVE
BEST STATIC
BEST TEAM LIVE
BEST HYGIENE -
"Ecolab are extremley pleased to be able to support this prestigious event. The purpose of our
judging part is to promote good hygiene practices demonstrated during the indivdual competitions.
Ecolab work closely within the hospitality industry to ensure all areas are clean and sanitized to
keep our customers’ premises to highest achievable hygiene standards"
All Best in Class and Overall Salon Awards will be announced and presented at the Presentation
Dinner to be held at Coleg Llandrillo Cymru, 7th April 2011. Contact: Jane Cater, Tel: 01492 542305
General Guidelines
• The Judges may cut into the exhibits.
• The correct naming of the exhibited pieces is obligatory.
• Dishes which are intended to be hot should not be arranged on buffet platters.
• For dishes thought to be warm, plates and platters must not be covered in aspic.
• Avoid everything inedible, bases etc (croutons are not base)
• Paper sheets should be used for the draining only of deep fried foods. Paper frills should not be
used.
• Placing food on the rim of plates and platters appears unhygienic.
• Basic preparation should be correct and in accordance with today’s modern culinary art.
• Dishes must offer a natural, appetising sight.
• Garnishing and trimmings must harmonise with the main piece in quantity, taste and colour.
They should concur with the findings of modern nutritional science. Appropriate, culinary
flawless, digestible preparation.
• Artificial thickeners are acceptable when using whipped creams, crèmes etc.
• Vegetables which are not cut or formed precisely will earn minus points.
• Juice of meat or vegetables must not cause the platter to appear unsightly.
• If fruits are used with meat dishes, garnish only with small fruits and thin cuts.
• Clean, correct cuts of meat: according to British custom to be fried “a point”, so that during
the jellying process no red meat juice can be drawn out.
• Meat cuts are not to be arranged as they fall, but with the cut side down to viewer.
• Warm dishes, exhibited cold, should be coated with jelly to preserve a fresh appearance.
• Jelly may contain more gelatine than customary.
• For fish dishes; water clear fish jelly, for butcher’s meat; game and poultry meat jelly to be used.
• For fresh keeping garnishing trimmings to be cooked not quite soft: instead they should be
coated with jelly.
• Tidy presentation, exemplary arrangements to achieve appropriate serving.
Important Notes for Live Class Entrants

1. It is an essential requirement that competitors provide a brief dish description that will be
displayed on the table for judging purposes. It would also be helpful if you would list brief details
about yourself, i.e. age, present position etc.
2. You are required to clean and vacate your working area within ten (10) minutes in order to allow
the next heat to start on time.
3. A six-burner stove / oven, small salamander and workstation will be provided.
4 If more entries than places are received for each live competition class, the panel of Judges will
select the final entrants for each class, based on the information supplied by the competitor as
required in the schedule.
5 Mise-en-place: ONLY washed vegetables, basic stocks and basic doughs/pastes will be allowed,
excessive mise-en-place will lose marks.
People 1st Cymru

Better skills, better people,
better business!
At People 1st Cymru, we represent all 10,000 employers across the hospitality,
travel and tourism industry in Wales. We are here to change the education system,
develop qualifications that meet employer needs and make sure you can
access the best training programmes to develop your people.
Our unique website – uksp.co.uk – will help you:
• communicate with over 55,000 (and growing) talented

people looking for work
• find and evaluate the best qualifications
• access government funding to help train your team
• identify the best colleges and training providers
to help
To find out more or get involved in any aspect

of our work to help develop the staff our sector
needs, please contact Bryan Roderick on
07920 581370 or email bryan.roderick@
people1st.co.uk.
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Live Competition Timetables
Tuesday - Live Cold

Class 1a Junior or Learner Chicken Cut for Sauté HT1 10.30 – 10.45 HT2 10.55 – 11.10
Class 5 Junior or Learner Knife Skills – Vegetables HT1 09.30 – 09.45 HT2 10.00 – 10.15
Class 6 Open Bistro Sandwich HT1 12.00 – 12.30
Class 7 Open Live Gateau HT1 13.45 – 14.15
Tuesday - Live Hot

Class 1b Junior or Learner Fricassee of Chicken L’Ancienne HT1 11.30 – 12.10 HT2 12.20 –13.00
Class 2 Open Welsh Culinary Association (North Region) Fish Dish HT1 13.15 – 13.45 HT2 13.55 – 14.25
Class 3 Open Vegetarian Dish HT114.35 – 15.00
Class 4 Junior or Learner People 1st Cymru Inter-College Team Challenge HT115.15 – 16.45
Wednesday - Live Cold

Class 16 Junior or Learner Villeroy & Boch Themed Table Setting HT1 09.00 – 09.15 HT2 09.25 – 09.40
Class 17 Junior or Learner Knife Skills – Fruit HT1 09.30 – 09.40 HT2 09.50 – 10.00
Class 18 Open Live Modelling HT1 12.30 – 13.15
Class 19 Open Japanese Sushi HT1 13.45 – 14.15
Class 20 Open Llandudno Smokery Dressed Crab HT1 13.45 – 14.15
Wednesday - Live Hot

Class 8 Open Wales theTrue Taste Modern Main Course HT1 08.15 – 08.45
Class 9 Open Hot First Courses HT1 09.00 – 09.25
Class 10 Open Venison Main Course HT1 09.40 – 10.20
Class 11 Junior or Learner Welshmeatonline Welsh Lamb Main HT1 10.30 – 11.00 HT2 10 – 11.40
Class 12 Junior or Learner H N Nuttall Ltd Cook and Serve HT1 12.00 – 13.15
Class 13 Open Capital Cuisine Pasta Dish HT1 13.30 – 13.55 HT2 14.10 – 14.35
Class 14 Open Siwgr a Sbeis Afternoon Tea HT1 15.00 – 16.00
Class 15 Open Welsh Beef HT1 16.15 – 17.00
Class 21 Junior or Learner Gourmet Classic Main Course Flambé HT1 16.00 – 16.15
Thursday - Live Cold

Class 26a Junior or Learner Whole Fish Filleting HT1 12.00 – 12.20 HT2 12.30 – 12.50
Class 28 Junior or Learner NORTH WALES NEWS MEDIA Napkin Folding HT1 09.00 – 09.15
Class 29 Junior or Learner Nestle Mashed Potato Piping HT1 09.00 – 09.05 HT2 09.15 – 09.20
Class 30 Junior or Learner Cold First Course NEW HT1 10.00 – 10.30 HT2 10.40 – 11.10
Class 31 Open WELSHMEATONLINE Best End of Lamb NEW HT1 13.30 – 14.15
Thursday - Live Hot

Class 22 Open hmeatonline Welsh Lamb Dish HT1 08.30 – 09.00 HT2 09.10 – 09.40
Class 23 Open ‘Classic’ Moules Mariniere (Using Conwy Mussels) HT1 10.00 – 10.20
Class 24 Open Omelettes HT1 10.45-11.00 HT2 11.10-11.25
Class 25 Open BRAKES Chefs Relay HT1 11.45 – 13.00
Class 26b Junior or Learner Fillet of Lemon Sole Duglere & Fillet of Rainbow Trout Doria HT1 13.15 -13.45 HT2 14.00 – 14.30
Class 27 Open NESTLE CHEF Chefs Team Grand Prix Challenge HT1 15.00 – 16.30
Class 32 Junior or Learner Gourmet Classic Dessert Flambé HT1 16.00 – 16.15
Cake Cymru 2011
Tuesday 22nd February (Set up until 12.00)
Class CC01 Open Decorated Celebration Cake – Royal Icing
Class CC02 Open Decorated Celebration Cake – Sugarpaste
Class CC03 Open Novelty Cake
Class CC04 Open Floral Sugarcraft
Class CC05 Open Modelling
Class CC06 Novice Decorated Celebration Cake
Class CC07 Junior Cup Cakes (16 and under)
Class CC08 Table of Honour Competition
Wednesday 23rd February (Set up until 10.30)

Class 40 Open Fresh Floral Arrangement
Class 41 Junior Fresh Floral Arrangement
Class 42 Open Petits Fours
Class 43 Open Morning Goods (Individual)
Class 44 Open Restaurant Plates – Terrine
Class 45 Open Restaurant Plated Sweets .
Class 46 Open Learner Restaurant Platter
Class 47 Open Learner Restaurant Plates – Terrine
Class 48 Open Vegetarian Platter
Thursday 24th February (Set up until 10.30)

Class 49 Open Restaurant Plates – Main Course
Class 50 Open Finger Food / Tapas
Class 51 Open Learner Restaurant Plates – Main Course
Class 52 Open Learner Restaurant Plated Sweets
Class 53 Open Restaurant Platter
Class 54 Open Cold Buffet Platter
Cake
Cymru
2011
Tuesday 22nd February
To be held at the
Welsh International Culinary Championships
Coleg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay LL28 4HZ
GC9128 QP Welsh culinary ad.art:Layout 1 18/10/10 10:10
Kitchen Inspiration
Quality cooking wines to enhance your dishes
and grow your margin
Also
Available
• Spirits
• Eaux De Vie
We’re proud to support • Liqueurs
• Fortified Wines
The Welsh Culinary Visit www.gourmetclassic.com and discover how

Championships Gourmet Classic can make a difference to your menu today.
Join us on Facebook, search for Gourmet Classic Ltd.
www.brake.co.uk
Customer service 0845 606 9090
At the St George’s Hotel, Llandudno on Friday 21st January 2011
£15.00 for members and £20.00 for Non members to include:-
Champagne and Canapé Reception
3 Course Dinner
Wine on the Tables
Entertainment and Disco
Free Raffle
Special rate for accommodation - £30.00 per person
NEW - Grand Draw for Tacky Souvenir Hunt will be drawn
Further Information is available on our website
Quality Fruit and Veg Sippliers
We are pleased to support

Welsh International Culinary
Championships
Pleased to support
Welsh International
Culinary Championships
Unit 4 Builder Street, Llandudno LL30 1DR
Tel 01492 877963
Pop in and enjoy a Coffee, Lunch, Afternoon Tea or a Drink on the Terrace and watch the world go by!
Dine in the evening on the Terrace or in Chantrey’s Restaurant and enjoy one, two or three courses -
the choice is yours. Several Function Suites suitable for Private Events and Weddings, call in for a
details or visit our website www.theimperial.co.uk
AA
Rosette
Welsh International
Culinary Championship
Presentation Dinner
7th April 2011
To be held at Coleg Llandrillo Cymru
Tickets £30 available from Jane Cater
01492 542305 or Email: j.cater@llandrillo.ac.uk
Please book by Friday 18th March
Cheques Only, Made payable to:
Welsh Culinary Association
Dress Code: Lounge Suits
All Best in Class and Overall Salon Awards will be presented at this dinner
www.welshculinaryassociation.com
Summit Eating.
Some projects demand peak
performance. Like the Snowdon
Mountain Railway Summit Visitor
Centre, Hafod Eryri.
Designing, supplying and installing

a kitchen and foodservice counters
at the top of Mount Snowdon, 3,560
feet above sea level, was the most
demanding project in C&C Catering
Equipment’s 28 year history.
We had to get men and equipment

to this remote site in hostile and
unpredictable weather conditions –
gales, fog, rain, snow, ice and
temperatures as low as -20ºC
– before we could deliver a
successful outcome.
It was the pinnacle of achievement for

our project manager Keith Hartharn
who won a CEDA Award for his efforts.
So, if we can put a great kitchen up

there...we’re sure we can install your
next catering scheme at sea-level!
Discover how C&C’s experience,

attention to detail and calm
professionalism can help your next
project reach new heights. Contact
Peter Farrell on 01244 625170, ext
226 or email peterf@trycandc.com
C&C has sponsored the Welsh

National Culinary team since 1990.
We wish them continued success.
R LARGE PR MERIT A
TO L
D I V I DUA
OJ
W
PROFIT SEC
ARD
EC T
IN
•
•
U R
P
•RU •W
NNER INNE
C&C Catering Equipment Ltd

1 Smithy Farm, Chapel Lane
Saighton, Chester CH3 6EW
fax: 01244 625171
>> creating professional catering environments >> email: info@trycandc.com
tel: 01244 625170 Planning and design

Project management
Equipment supply and installation
www.trycandc.com Servicing and maintenance

Sundry equipment and one-off sales
SHOWROOM: Bumpers Lane, Sealand Industrial Estate, Chester CH1 4LT tel: 01244 375012 fax: 01244 373515

Welsh International Culinary Championships

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22nd to 24th February 2011

Coleg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay LL28 4HZ

Peter Jackson, Llywydd

Peter Jackson, President

The Welsh Culinary Association

Culinary Championships Guidelines and Information

Competitors Reference (Static Display)

Best College Award

Professional Preparation 25 Points

Flavour / Taste 30 Points

Professional Preparation 20 Points

Professional Preparation 25 Points

Cakes and Floral Classes

Degree of Difficulty 25 Points

Fruit and Vegetables; Dry Goods, C hilled & Frozen

The ‘no rinse’ floor cleaner that helps prevent

Clean. Safe. Efficient.

David Murray John Building, Swindon, Wiltshire SN1 1NH.

Grand Final Junior Chef of Wales 08.00 - 11.00

Class 1b Junior or Learner Fricassee of Chicken L’Ancienne

Class 2 Open Welsh Culinary Association (North Region) Fish Dish

Class 3 Open Vegetarian Dish

Class 4 Junior or Learner People 1st Cymru Inter-College Team Challenge

Class 5 Junior or Learner Knife Skills – Vegetables

Class 6 Open Bistro Sandwich

Class 7 Open Live Gateau .

Class 8 Open Wales theTrue Taste Modern Main Course

Class 9 Open Hot First Courses

Class 10 Open Venison Main Course

Class 11 Junior or Learner Welshmeatonline Welsh Lamb Main

Class 12 Junior or Learner H N Nuttall Ltd Cook and Serve

Class 13 Open Capital Cuisine Pasta Dish

Class 14 Open Siwgr a Sbeis Afternoon Tea

Class 15 Open Welsh Beef

Class 16 Junior or Learner Villeroy & Boch Themed Table Setting

Class 18 Open Live Modelling

Class 19 Open Japanese Sushi .

Class 20 Open Llandudno Smokery Dressed Crab

Class 21 Junior or Learner Gourmet Classic Main Course Flambé

PROFESSIONAL CATERING SUPPLIES

MODERN GRACE The New Architecture of

Class 22 Open meatonline Welsh Lamb Dish

Class 23 Open ‘Classic’ Moules Mariniere (Using Conwy Mussels) ..

Class 24 Open Omelettes

Class 25 Open BRAKES Chefs Relay

Class 26a Junior or Learner Whole Fish Filleting

Class 27 Open NESTLE CHEF Chefs Team Grand Prix Challenge

Class 32 Junior or Learner Gourmet Classic Dessert Flambé

Antibacterial non-stick coating with a precious handle

Coating on the blade: prohibits the food to stick on it

You will glide easily through the cutting materials

knives . ancillary items . sharpening steels . grinding machines

Top Chef’s serve...

Welsh Lamb & Welsh Beef _ naturally

The Welsh Culinary Association will host three International Culinary

Day 1 (22nd Feb) - National Culinary Team of Finland

The Teams must prepare a three course

If you would like to be a part of this culinary delight,

Cost: £21.00 per person per day.

We have reviewed over 4000 ingredients and only

We promise you better taste!

All KNORR products are created by chefs

We promise you better efficiency!

A range that delivers a solution for the widest

= G]RKSV WKMPMEY WIGXSV EV K]JIV PPIX]KEV[GL LEQHHIR XIMXLMS E XL[VMWXMEIXL