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UK Pastry Open 2015

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3rd UK Pastry Open 2015 Rules

VENUE: The Restaurant Show (OLYMPIA Exhibition Centre – Hammersmith Road, London W14 8UX)
DATE: Monday 5th October 2015
TIME: 7.00am – 1pm (6 hours)

To enter the 3rd edition of the UK Pastry Open please send a visual portfolio of the candidate’s chosen skills for the displays and a motivation letter giving reasons why they wish to be considered for selection to pastryopen@ukclubcoupedumonde.co.uk before June 30th 2015.

Please be aware when entering, that the overall winner will be automatically selected to be part of the next official Pastry Team which will represent the UK at the next Coupe du Monde de la Pâtisserie, (Pastry World Cup), in Lyon in 2017. Therefore all candidates who enter the UK Pastry Open must be ready to commit fully, with the support of their employers, with this eventuality in mind.

Once all applications have been considered, the list of successful candidates selected by the UK Pastry Club will be revealed on the website: www.ukclubcoupedumonde.co.uk at the beginning of July.

Each candidate will have to choose between either

CARNIVAL & FAIRGROUND
or
FAIRYTALE

as a theme and will be asked to prepare within 6 hours:

Either:

A Sugar display
made with a minimum of 2/3 cooked sugar (ie: pulled, poured, blown), 60 cm x 40cm base and 125cm tall, (maximum measurements) to include and present 1 fruit entremets for 6 portions (75g to 100g per portion max) and 1 other of the same entremets for tasting using le VERGERS BOIRON fruit purées.

Authorized to bring with you to help you on the day:
Both Entremets already built but they will need to be finished on site ie glazed, and all elements of decoration to be made on site also.
1. All Sugar syrup or precooked sugar pastilles or similar, ready to be warmed up but not pulled
2. Isomalt not pulled and food colouring.
3. Pastillage plain, cut and shaped but without any finishing with colour or being stuck in any way
4. All the specialised equipment that you require (moulds, guns compressors etc.) (Bear in mind you will have space limitations during the competition and you will not be allowed to spread equipment out of it).

Or:

A chocolate display
60 cm x 40cm base and 125cm tall (maximum measurements), to include and present 1 chocolate entremets for 6 portions (75g to 100g per portion max) and 1 other of the same entremets for tasting using VALRHONA chocolate grand crus.

Authorized to bring with you to help you on the day:
– All the chocolate you need melted but not tempered.
(TBC later on, 2 x 24kg chocolate tempering machine may be available during the show, where tempered dark chocolate could be used by all chocolate candidates during the competition.)
– Both Entremets already built but they will need to be finished on site ie glazed and all elements of decoration to be made on site also.
– All the specialised equipment that you require (i.e. moulds, guns, compressor etc.) (Bear in mind you will have space limitations during the competition and you will not be allowed to spread equipment out of it).

For the displays:
Cleanliness and organisation of work, variety of skills, techniques used and innovation, neatness of work, harmony and aesthetic in line with the rules.
Dessert integrated in the display for presentation.
* For sugar work – a minimum of 2/3 of the display to be made of cooked sugar.

For both fruit and chocolate entremets:
Working within the rules.
Taste, texture, presentation and originality, overall, and sliced to be in line with the rules.

• A floor plan and a detailed list of equipment provided for the competition day will be sent to all selected candidates.
• Candidates must arrive the night prior to the contest, Sunday 4th October 2015, at 5:00 pm at the entrance of the Olympia centre to attend the official briefing followed by a specification and testing instruction of kitchen equipment.
• All equipment and ingredients for their preparation must be delivered on the same day, Sunday 4th October 2015, between 6:00pm and 8 pm.
• On the morning of the competition at 6.30 am, Monday 5th October, candidates will have 30 minutes to set up their kitchens before the competition begins at 7.00am. No cooking or preparation will be allowed in this time. The competition will start at 7.00 am and will finish at 1.00 pm (6 hours)
• Detailed recipes including method and picture for both the fruit and chocolate entremets must be submitted and sent, by the 1st of October 2015 at the latest, to pastryopen@ukclubcoupedumonde.co.uk
• The candidates must work facing the public
• At the end of the competition, the candidate’s kitchen as well as all the equipment and appliances must be left in the same state as on arrival.
• Candidates are able to have a nominated assistant to help them with set up and clear up before and after the competition.
• Award ceremony from 2 pm to 3 pm.
• All candidates will be given official jackets and hats prior to the competition which must be worn.
• Candidates will be required to carry the show piece to a display area at the entrance to the restaurant show after the contest has finished where it will remain until the end of the restaurant show Wednesday 7th October 2015 when candidates can arrange for its removal.
• No company logo can be displayed during the competition.

Candidates will be required to attend a meeting nearer the date (date tbc) where there will be the opportunity to ask a few committee members any questions you may have and to assess the location and equipment that you will have to work with on the day.

The result on the day, 4 prizes will be given out
• 1 Overall Winner with the highest total marks
• 1 Best Chocolate Display
• 1 Best Sugar Display
• 1 Best Tasting Fruit/chocolate entremets

A trophy will be given to the winner with wonderful winnings likewise the second, third and all other candidates involved in the competition. This will be revealed at later stage.

After further consideration, and at a later date, the official UK Team squad selection for the Coupe Du Monde de la Pâtisserie 2017, will be announced.

Valrhona
Classic Fine Foods
Ritter Courivaud Ltd
Elle & Vire
Kenwood
Tate & Lyle Sugars
Boiron
PatisFrance
CCS

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Oxfordshire
OX44 7PD
Phone: +44 (0)1844 277208
Website: www.ukclubcoupedumonde.co.uk
Email: contact@ukclubcoupedumonde.co.uk

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Any reliance you place on such information is therefore strictly at your own risk.