| A total of seven demonstrations, by 18 notable
chefs from New York City and Washington, DC, will be featured during the
Show. On Sunday, November 12, individual chefs from celebrated restaurants
will create entrees featuring veal, salmon and duck. On Saturday, November
11, and Monday, November 13, four pastry demonstrations will showcase the
combined talents of �teams� of skilled chefs. The pastry sessions address
specific techniques for wedding cakes, sugar works, chocolate and wine
pairings and avante garde creations.
During each session, chefs prepare a chosen specialty, explain its preparation
and offer a tasting of the finished product to the attendees. Complimentary
programs, featuring chef biographies and complete recipes, will be distributed
during the presentations. The 2000 schedule follows:
�Cooking Sugar: As Decoration and Dessert� Saturday, November
11, 11:00am - 12:30pm Laurent Carratie, pastry chef, The Regent Wall Street,
New York City; Morand Dare, pastry chef, BR Guest, Inc., New York City;
Don Holtzer, pastry chef, Marriott Wardman-Park, Washington, DC; and Joe
Murphy, pastry chef, Gotham Bar & Grill, New York City.
�Avant-garde Pastry: New Flavors, Ingredients and Techniques�
Saturday, November 11, 2:00pm - 3:30pm José Ramon Andrés,
chef/partner, Jaleo, Washington, DC; Philippe Conticini, chef and pastry
chef, Petrossian, New York City and Paris; and Steve Klc, pastry chef,
Pastryarts.com, Washington, DC.
�Veal Demonstration� Sunday, November 12, 11:00am � 12:00pm Erik
and Amy Blauberg, executive chef and executive sous chef, 21, New York
City.
�Salmon Demonstration� Sunday, November 12, 1:00pm� 2:00pm Rick
Moonen, executive chef, Oceana, New York City.
�Duck Demonstration� Sunday, November 12, 3:00pm� 4:00pm Anthony
Bourdain, executive chef, Les Halles, New York City.
�Modern Wedding Cake Artistry� Monday, November 13, 10:30am -
12:00pm Margaret Braun, Margaret Braun Cakes + Sugar Objects, New York
City; Martin Howard, Martin Howard Specialty Cakes, New York City; and
Ron Ben-Israel, Ron Ben-Israel Cakes, New York City.
�Dynamic Duos: Chocolate Dessert and Wine Pairings� Monday, November
13, 12:30pm - 2:00pm Eric Bedoucha, pastry |
|
5TH ANNUAL IH/M&RS CHEFS� CHAMPIONSHIPS
WHITE PLAINS, NY, August, 2000� This November, 66 participants
� competing in nine flights � will vie for more than $22,000 in cash prizes
as part of these live culinary competitions at the International Hotel/Motel
& Restaurant Show? (IH/M&RS).
The competition features nine separate flights, with eight
flights for practical and contemporary hot-food cooking, and one for patisserie.
Competition categories include
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salmon,
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pasta,
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duck,
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seafood,
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beef and
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veal.
While the competition is designed primarily for professional
chefs competing either individually or in three-person teams, one of the
flights is an apprentice competition. In addition, the New York City
Firemen�s Challenge pits teams from firehouses in New York City�s five
boroughs against one another.
Following a review of all applications, which include
original recipe, color photo of the signature dish and competitor resume,
the competition�s culinary directors will select 66 participants to compete
at the IH/M&RS in November. Live competition scores will be based
upon three factors: Organization (sanitation and utilization of
ingredients), Cooking Skills and Culinary Techniques (creativity,
skills and craftsmanship and serving and portion size) and Taste
(flavor and texture, ingredients compatibility and nutritional analysis
and presentation). Competition format is based upon American Culinary
Federation (ACF) guidelines.
�The IH/M&RS Chefs� Championships not only test culinary
competencies, but also allow participants to learn about the craft of cooking
while they compete,� said Gerry Murphy, Chefs� Championship Director.
�These �chef friendly� competitions follow ACF guidelines, but are open
to all chefs, allowing everyday chefs a venue to compete and be recognized.�
Live (60-minutes and 90-minutes) competitions will be
held at the International Hotel/Motel & Restaurant Show, from Saturday,
November 11, through Tuesday, November 14, at New York City�s Jacob K.
Javits Convention Center. Winners will be announced and prizes will
be awarded at the conclusion of each Show day.
The International Hotel/Motel & Restaurant Show and
the American Culinary Federation coordinate the IH/M&RS Chefs� Championships.
Culinary directors for the IH/M&RS Chefs� Championships are Gerry Murphy
and Lisa Brefere from the Westchester/Lower Fairfield County ACF Chapter.
The ACF is the organization of professional chefs, pastry chefs, culinary
educators, cooks, and related professionals serving the foodservice industry.
The objective of the ACF is to promote the culinary profession and the
advancement of its members.
Sponsors confirmed to date for the IH/M&RS Chefs�
Championships include Ace Endico, Certified Angus Beef Program, DeBragga
& Spitler, McCormick & Co., M. Tucker, Posternak & Bauer Assoc.,
VitaMix and Vulcan Hart Company. Information about additional sponsorship
opportunities is available by contacting Gerry Murphy, by telephone at
(914) 421-3381, or e-mail at [email protected]. |
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