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DISCIPLES ESCOFFIER TEAM TROPHY 2013. 2 nd Disciples Escoffier Team Contest – Asia A word from Disciples Escoffier International Asias Chairman, Chef.

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Presentation on theme: "DISCIPLES ESCOFFIER TEAM TROPHY 2013. 2 nd Disciples Escoffier Team Contest – Asia A word from Disciples Escoffier International Asias Chairman, Chef."— Presentation transcript:

1 DISCIPLES ESCOFFIER TEAM TROPHY 2013

2 2 nd Disciples Escoffier Team Contest – Asia A word from Disciples Escoffier International Asias Chairman, Chef Robert Fontana : It is a real pleasure to announce the 2 nd Disciples Escoffier Team competition in Asia which will be held during the Auguste Escoffiers Day, on the 26 th of October 2013, in Shanghai. We were so surprised about the success of the 1 st edition ! Year after year, event after event, our Association is getting stronger and offers more and more visibility for our Chefs and the Partners and Sponsors who follow us with conviction. We all dedicate our aims and efforts to improve the Culinary Arts all around the world, and for us, in Asia, we can see great potentials for Future, This Contest is open to teams from Restaurants and Hotels which would like to show case their talents and creativity in front of the Hospitality Industry of Asia. The enclosed general guidelines are layed down out with the vision that all teams will have equal opportunity. I cannot wait to see you all, in Shanghai, and I wish you all the best. With my culinary regards, Robert Fontana, Chairman – Disciples Escoffier International Asia

3 Team China Bonnie Chen F &B Maitre D in Parkyard Hotel She was unanimously voted as Miss Parkyard Hotel during year 2012 for her exceptional Job erformance, recommendations and excellent Service commented by numerous numbers of our hotel guest Linda Fu, the award-winning Pastry Chef joined our culinary team in She has successfully completed various overseas tenures in France, Hong Kong, Singapore and Switzerland. She is a native Shanghainese and loves to incorporate her vast experience into the creation of her authentic yet innovative desserts and pastries. Award-winning Executive Chef David-Jean Marteau has been cooking and traveling around the world for over twenty years. Davids recipes aim to awaken the senses, turn the ordinary into the spectacular, and educate the palettes of his international clientele

4 Hong Kong Team Jeremy BIASOL, 1 Star Michelin Chef, runs Mirror in Hong Kong, a restaurant that was awarded Asias top 300 best restaurants in the Miele Guide He is the new President of Disciples Escoffier Hong Kong Delegation since September Etienne IRAZOQUI was the Culinary Director of Enderun College. He is certainly one of the most famous Pastry Chefs in Hong Kong, and he did many creations in his Art. Laurent POUSSE has been in the Catering & Hospitality Industries since his beginnings and he arrived in Asia in 1998 ; talentuous in Service and Wine Expert ; today, he is the Development Director of an important Australian Wines Company…

5 Team Macau Albino Jennefer DELOS SANTOS started her career in Dubai and has over 10 years F&B experience. She is currently Supervisor in the 1 Michelin Star Restaurant The Tasting Room in Macau. CHONG HIU TUNG has been engaging in the Pastry Industry for over 10 years, gaining experiences from various well known Hotels in Hong Kong & Macau. His talent was quickly recognized when he won the Awards in the 2007 WGA Chocolate Showpiece and the 2011 WGA live Chocolate Showpiece. FAM KEAN WAH, Wilson started his culinary career in Malaysia when he was 15 years old. With around 12 years F&B and culinary experience, Wilson participated in many regional and international competitions and attended many exchange programs in different countries.

6 Vietnam Team Xuan Tam LE was graduated in 1992 from Gia Hoi School in Hue, he worked since in several famous restaurants in Vietnam like L'Olivier Sofitel Plaza Saigon, The Boathouse. Currently he is the Sous Chef of Reflection Restaurant - Caravelle Hotel. He won several championships in Vietnam and he is an Iron Chef Vietnam. Ngo Lam Khanh TRAN was graduated in 2001 from Saigon University (Domestic Sciences), she joined the Sofitel Plaza Saigon Hotel where she is currently the Sous Chef Pastry. In domestic and international competitions, she won several Gold and Silver medals. Quoc Thanh TRAN was graduated in 2001 from Huflit University - Hotel Management Major. He worked since in several famous five Stars Hotels and restaurants in Vietnam like New World Hotel Saigon. Currently he is the Sommelier Wine Specialist of Metro Cash and Carry Vietnam. He won several domestic competitions in Vietnam.

7 Ngo Lam Khanh TRAN was graduated in 2001 from Saigon University (Domestic Sciences), she joined the Sofitel Plaza Saigon Hotel where she is currently the Sous Chef Pastry. In domestic and international competitions, she won several Gold and Silver medals. Quoc Thanh TRAN was graduated in 2001 from Huflit University - Hotel Management Major. He worked since in several famous five Stars Hotels and restaurants in Vietnam like New World Hotel Saigon, The Park Hyatt Saigon, The Mandarin Restaurant, The Khai Silk Corporation. Currently he is the Sommelier Wine Specialist of Metro Cash and Carry Vietnam. He won several domestic competitions in Vietnam. One of the best-located hotels in Shanghai, the Jin Jiang Hotel is conveniently situated close to Huaihai Road, the "Champs-Elyses" of Shanghai. Its accommodations overlook 16,500 square meters of beautiful gardens and are spread across three unique buildings, the historic Cathay Building (built in 1929), the lavish mid-1930s suite-only Grosvenor House and the modern Cathay Garden executive wing. The Jin Jiang Hotel, with its many facets, flavors and features, is a reminder of what a truly "grand" hotel should be. ADDRESS: 59 Mao Ming Road(S), Shanghai, China Telephone: Accomodation

8 Quoc Thanh TRAN was graduated in 2001 from Huflit University - Hotel Management Major. He worked since in several famous five Stars Hotels and restaurants in Vietnam like New World Hotel Saigon, The Park Hyatt Saigon, The Mandarin Restaurant, The Khai Silk Corporation. Currently he is the Sommelier Wine Specialist of Metro Cash and Carry Vietnam. He won several domestic competitions in Vietnam. Established in 1985, Shanghai Cao Yang Vocational School is a Chinas key vocational senior high school at the national level approved by the Ministry of Education, while once gaining the achievement of Shanghai Advanced Vocational Education Unit, Shanghai Municipal Safe and Civilized Campus, Model Unit of Pu Tuo District.With investment of RMB 230 million yuan on the infrastructure, the school has a construction space of square meters while with occupancy of 65 acre. Boasting the four well- equipped teaching buildings for different specialities. ADDRESS: 240 Qing Jian Road, Shanghai, China Telephone: Competition Location

9 The Menu… STARTER : MAIN COURSE : DESSERTS : OTHERS : « Darne de Saumon à la Royale » ; Norvegian Salmon Steak with Royal Sauce (free style) (Guide Culinaire, page 197, recipe N°1672) « Filet de Boeuf Saint-Germain » ; Canadian Beef Tenderloin, Saint Germain (free style) (Guide Culinaire, page 277, recipe N°2275) a) « entremet » with 4 compulsory ingredients : (free style) - 1 ingredient solid : white chocolate - 1 ingredient liquid : organic soja sauce HONA - 1 ingredient in powder : ground cinnamon - 1 fruit : kiwi b) « Pèche Melba » (free style) (Guide Culinaire, page 557, recipe N°4674) a) The Sommelier or Maître dHôtel will have to pair the 4 dishes with wines selected in our Partner MontRose wine list b) The dishes will be served in 6 plates similar, and 1 presentation of 6 portions on a service tray

10 DETT Rundown DATE TIME DETAILS Friday Welcome all the candidates 14:30 Welcome all the candidates at the hotel and go to visit school 16:00 Back to the hotel 16:00 Debriefing candidates and judges 17:00 free time ==================================================================== Saturday07:00 pick up a hotel CONTEST TIME TABLE TEAM 1 07:00 Kitchen & Pastry team 1 to start welcome customers10:3510:50DRESSING TABLE FOR 6 10:5010:53Seating Judge and sells argument starter 10:5811:061st course to present and serve on plate 11:0611:13judge testing 11:0611:11cleaning table "1st course" main course 11:1111:182nd course to present andto serve on plate 11:1811:26judge testing 11:2611:31cleaning table "2nd course" dessert 11:3111:40dessert to present and serve on plate 11:4011:50judge testing 11:5011:55cleaning table "3rd course" 11:5512:00take off table clothes for next team TOTAL TIMING 05:00 ====================================================================

11 DETT Rundown TEAM2 08:35 Kitchen & Pastry team 2 to start welcome customers12:1012:25DRESSING TABLE FOR 6 12:2512:28Seating Judge and sells argument starter 12:3312:411st course to present and serve on plate 12:4112:48judge testing 12:4112:46cleaning table "1st course" main course 12:4612:532nd course to present andto serve on plate 12:5313:01judge testing 13:0113:06cleaning table "2nd course" dessert 13:0613:15dessert to present and serve on plate 13:1513:25judge testing 13:2513:30cleaning table "3rd course" 13:3013:35take off table clothes for next team TOTAL TIMING 05:00 ====================================================================

12 DETT Rundown TEAM 3 10:10 Kitchen & Pastry team 3 to start 00:10 welcome customers13:4514:00DRESSING TABLE FOR 6 14:0014:03Seating Judge and sells argument starter 14:0814:161st course to present and serve on plate 14:1614:23judge testing 14:1614:21cleaning table "1st course" main course 14:2114:282nd course to present andto serve on plate 14:2814:36judge testing 14:3614:41cleaning table "2nd course" dessert 14:4114:50dessert to present and serve on plate 14:5015:00judge testing 15:0004:55cleaning table "3rd course" 15:0515:10take off table clothes for next team TOTAL TIMING 05:00 ====================================================================

13 DETT Rundown TEAM 4 11:45 Kitchen & Pastry team 4 to start welcome customers15:2015:35DRESSING TABLE FOR 6 15:3515:38Seating Judge and sells argument starter 15:4315:511st course to present and serve on plate 15:5115:58judge testing 15:5115:56cleaning table "1st course" main course 15:5616:032nd course to present andto serve on plate 16:0316:11judge testing 16:1116:16cleaning table "2nd course" dessert 16:1616:25dessert to present and serve on plate 16:2516:35judge testing 16:3516:40cleaning table "3rd course" 16:4016:45take off table clothes for next team TOTAL TIMING 05:00 ==================================================================== AWARD CEREMONY 16:4517:30:00Award ceremony 18:30end of activities ==================================================================== Sunday Back to Home

14 Our VIPs & Guests… French General Consul of Shanghai Mr. Emmanuel LENAIN Chef Yves THURIES France Chef Paul PAIRET « UV » & « Mr & Mrs Bund », Shanghai Mr. Jean-Luc PETITRENAUD French TV Journalist

15 Main Sponsors 2013

16 to contact us Disciples Escoffier International Asia


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