UK Pastry Club
Call Us: +44 (0)1844 277208

New Criteria for 2nd UK Sugar Championship

2nd comp

DATE:            12th April 2017
VENUE:        UCB University College Birmingham B3 1JB
TIME:            9.00am – 3pm (6 hours) TBC at a later stage

CONTACTS send your applications to:

Heather Bennett- Committee Administrator
admin@ukclubcoupedumonde.co.uk
OR
Benoit Blin Uk Pastry Club Chairman
benoit.blin@belmond.com
Tel 01844 277 208 for all technical questions

The competition

Organised by the UK Pastry Club (www.ukclubcoupedumonde.co.uk) in collaboration with the Restaurant Show to showcase and develop sugar skills in the industry

  1. The theme of the competition will be the candidates choice
  1. Each candidate should compete in one of the following category:24 years old and over on the day of the competition
    Or
    23 years old and under on the day of the competition.
  1. To enter the competition, candidates must provide their CV with photographic evidence of their abilities working with sugar, before the 3rd of March 2017 and email it to the following address: admin@ukclubcoupedumonde.co.uk

NB: The committee has agreed to try to give a discretionary answer to the candidates within 8 days of application in order to be able to start practicing

  1. Within 6 hours you will be asked to prepare:

An artistic Sugar Sculpture

Size: 45cm x 45 cm base and 70cm minimum to 1.20 meter tall as maximum measurement excluding stand

Made with: 80% of cooked sugar Minimum and must include the following techniques:

Poured or cast sugar (½ of the above maximum) and the remaining Pulled, Blown, Ribbon with minimum of 1 type of flower to be a Rose, or an Orchid or a Carnation.

Authorised:
Sugar syrup or precooked sugar ready to melt and Isomalt. All can be clear or coloured but none of those must be cast or moulded in any way prior the start of the competition.
20% maximum of Pastillage or compressed sugar can be used in the Sculpture but must be brought in plain form, cut, shaped but not assembled or painted, to be all decorated and finished during the competition.
Stand: must be brought in by the candidates
10 cm High and 50 cm x 50 cm base Maximum in size.
Authorised to bring with you on the day:
All the specialised equipment that you require (moulds, guns compressors, racks etc…) Bear in mind you will have space limitations during the competition and you will not be allowed to spread equipment out of it.
B. Rules and regulations
1. Candidates will be able to deliver equipment and ingredients the evening prior to the contest, TBC at a later stage
2. The candidates will have 30 minutes, to settle in their kitchens before the competition begins. From 8.00 am no cooking or preparation will be allowed until the competition starts at 9.00 am. Help with a commis, prior to and after the competition to set up and clear the kitchen is allowed, but the name must be provided to the organizer at least a week before the event.
3. The competition will start at 9.00 am and will finish at 3.00 pm (6 hours)
4. The candidates must work facing the public
5. The candidates’ kitchen as well as all the equipment and appliances must be returned clean at the end of the competition.
6. Award ceremony straight after the competition time tbc later on.
7. All candidates will be given official jackets prior to the competition and must be worn.
7.Candidates will be required to carry the show piece to a display area Candidates may display its company logo next to the showpiece he or she has made.
C . Judging criteria’s
1. Jury panel will be made of a variety of renowned judges within the industry with abilities of working and understanding sugar work. Names will communicated at a later stage
2. Cleanliness and organisation of work, variety of skills and techniques used.
3. Innovation, neatness of work, harmony and overall aesthetic of the sculpture.
4. Working within the sizes and rules of the competition

The winner of each category will receive the “UK Sugar Trophy or the UK Sugar trophy Junior” from the UK pastry club and different special prizes from our Sponsors

with support from our main sponsors

logo_ritt NEW125 Elle & Vire boiron 125x100 KenwoodTate &Lyle Sugars Valrhona CFF_Logo125

And Partners

Patis France CCS Convotherm 125x130

Comments are closed.

Latest Posts

Address

UK Pastry Club Coupe du Monde
Le Manoir aux Quat’Saisons
Church Road
Great Milton
Oxfordshire
OX44 7PD
Phone: +44 (0)1844 277208
Website: www.ukclubcoupedumonde.co.uk
Email: contact@ukclubcoupedumonde.co.uk

Disclaimer

The information contained in this website is for general information purposes only. The information is provided by UK Pastry Club Coupe Du Monde and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind.
Any reliance you place on such information is therefore strictly at your own risk.