Apprentice Hot Cooking for under-25s
A full day's program of individual hot cooking, ice carving, individual cake-making and bakery got under way from as early as 7am. Almost a hundred competitors for the day took part in what was an exciting and well executed culinary competitive spirit throughout the venue.
In the hot cooking category, the main competition for the day covered beef, salmon, herring, and pork shoulder. While there were some interesting and creative dishes executed by the competitors, the judges' comments were that more attention to basic skills need to be focussed upon.
When asked to elaborate on this, Chief Judge for Hot Cooking, Marco Brueschweiler had this to say, "competitors are focussing too much on the final product and not enough on the journey to get to the final product". Judge Alan Orreal added to this by saying "as junior chefs, we expect the competitors to show basic skills in knife handling, hygiene, sauté and other fundamental cooking skills, not on artisan alone.
The following pictures are from WACS Junior, LIVE from HOFEX 2009
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