Guidelines and Conditions

Class FO1

New Zealand Hospitality Championships 2018

Sponsored by:

New Zealand Senior Lifestyle Cuisine 2018

Sunday 12 August 2017, 10am, Logan Campbell Centre, ASB Showground’s,
Greenlane, Auckland

The New Zealand Senior Lifestyle Cuisine competition is New Zealand’s premier live cooking competition for chefs working in aged care.Each entrant is to prepare four [4] portions of a main meal dish featuring Beef Cheeks and four [4] portions of amain dish featuring HokiLoin.A team of respected industry professionals will judge the competition and the rules of the event are outlined in the pages that follow.

The 2018 Senior Lifestyle Cuisine winner is the entrant which retains the most marks overall from kitchen work observed and tasting of the dishes. Note: Equal marks are allocated for each dish.

Guidelines for Competitors:

Eligibility:

Any person working in the aged care setting is eligible to compete.

Requirements:

Competitors have 75 minutes to prepare and serve

Four [4] covers of a dish which must include

  • Naturalaz Beef Cheeks
  • Two [2] Maggi or Nestlé Professional product – any quantity
  • Minimum of two60g servings of fresh New Zealand grown vegetables [no canned, frozen or imported vegetables or fungi]
  • Starch such as potato and/or kumara
  • Sauce/Jus/Gravy

Four [4] covers of a dish which must include

  • Independent Fisheries HokiLoin
  • Two [2] Maggi or Nestlé Professional product – any quantity
  • Minimum of two 60g servings of fresh New Zealand grown vegetables [no canned, frozen or imported vegetables or fungi]
  • Starch such as potato and/or kumara
  • Sauce/Jus/Gravy

Note: Equal marks are allocated for the presentation and taste for each dish. . If the same vegetablesand starch are used in both dishes their presentation and style should be complimentary to finished dish.

Entry process

Registrations open on 20 February 2018 close on 9 March. This first round will be allocated one competitor for each organisation. All organisations are encouraged to enter more contestants who will be placed on a reserve list and places for competitors form the reserve list will be allocated on 11 May. If due to unforeseen circumstances there are changes made to the competitor list the closing date for entries is 27 July 2018.

Confirmed Entrants will receive

1 x 5kg box Independent Fisheries’Hoki Loin

$100 voucher credited to Bidfood account. [Bidfood account number must be supplied,only supplied to Bidfood customers].

Note – these will be supplied from August 2018

Competition judging

The World Association of Chefs Societies [WACS] guidelines are used for judging. All competitor start with 100 with marks deducted for non compliance.

Medals are awarded;

100 - Gold medal with distinction

90 – 99 Gold medal

80 – 89 Silver medal

70 -79 Bronze medal

Prize-giving:

Prize-giving will be on Sunday,12 Augustat the Logan Campbell. ASB Showgrounds. Time to be advised.

All contestants will receive – a 2018 Senior Lifestyle Cuisine Finalist Plaque

The winner will receive

The Senior Lifestyle Cuisine winner’s plaque

A gift box

The winner’s workplace will receive

$1000 Bidfood voucher

$1000 Independent Fisheries Hoki fillets

The second and third place winners will receive

A gift box

Competitions rules in brief:

Rules of competition:

NZ Senior Lifestyle Cuisine will follow the NZ Chefs Hospitality Championship rules unless otherwise noted, and this document, form part of the competition rules.

The winner will have the highest total marks.

Any questions may be directed to the Senior Lifestyle Cuisine Event manager prior to the competition, or on the day to the Head Judge.

Kitchen Skills:

Judges will be looking at specific ‘skills’ over the course of the competition. The skills and service attributes as listed are included in the judge’s scoring and comments sheet.

Kitchen Guidelines:

The following is provided for each contestant:

  • Power outlet G56D Blue Seal 6 Burner Gas Range with gas oven and electric fan,
  • Simply Stainless bench 1800 x 700 x 900.

The following are shared as is normal practice:

  • Delta glass door chillier and a Delta glass door freezer.

Please note: 1. There is no Salamandersupplied.

2. Competitors will need to bring all other equipment including serving plates.

3. It is advised that equipment is named and a contact phone number is attached to the bottom of specialist equipment

Recipes:

Each entrant is to forward a copy of the recipes for both dishes electronically to by31 July 2018. The recipe template from NZ Chefs is to be used

On the day of the competition each entrant is to provide:

  • Two [2] full set of recipes for each dish. The recipes are to include the weight of ingredients and the methods of cookery. The recipes may be reproduced for promotional purposes by the sponsors.
  • Two (2) dish descriptions for the judges.No reference must be made on the menu to the establishment that the competitors represent.
  • Recipes supplied are to be costed at GST exclusive.The total food cost of the 1 portion of both meals should be less than $8.

Kitchen Skills:

  • Competency - Knife Skills – how to use the appropriate knife for the particular task. Demonstrate the ability to slice, dice or chop items.
  • Set up Miseenplace – organised and methodical approach paying attention to hygiene
    practices throughout.
  • Competitors must apply best practise and a variety of cookery methods.
  • Competitors are to supply all ingredients including sponsor’s products.
  • Only basic stocks and sauces, peeled and washed vegetables (no pre-shaping or blanching), may be brought into the competition.
  • Puff pastry and filo pastry are allowed to be brought into the competition.

Uniform:

Chef’s uniforms or industry standard uniforms should be worn

Footwear should be black, sturdy, fully enclosed and without heels

Hair should be worn back and hair net worn if long

A high standard of personal hygiene is to be adopted at all times

A choice of a bib or half apron will be supplied on the day.

Guidelines to portion size:

Fish with sauce 120g

Fish stew/braise 120g – 150g

Beef with sauce 120g -150g

Beef stew/braise 120g -150g

Vegetables60g each serving

Combined sauce/Jus/Gravy50ml

Time line:

All competitors are to be present at the briefing. Briefing will be held at 9.30am in the Mezzanine area, Logan Campbell Centre

Time / Timeline / Expectations
9.30am / 20 min / Team briefing. Mezzanine area
Aprons distributed.
. / 15min / Entrant and a fellow worker may bring in equipment to competition area to set up.
Unpack and set up only. No Mise-en-place.
10am / Timer starts / Kitchen competition starts.
15
1 hr
1 ¼ hrs / Competition
Kitchen judging is completed. (Kitchen must be cleared by 11.30 am)
TBC / Prize giving.
End of this class prize giving / Group photo, entrants, judges, sponsors in Logan Campbell Centre competition arena – restaurant service competition area

Senior Lifestyle Cuisine

Key Contacts:

Nestlé Professional / Bidfood
Deb Starr / 027 246 3011 / Jacqueline Jones / 09 520 8069
021 533 940
/
/
Service IQ / Independent Fisheries
Martin Szeko
/ 021 599 924 / Daniel Bullen

/ North Island – John Kinley
South Island – Daniel Bullen / 021 326 196
021 937 118
Vegetables.co.nz / Event managers
Pip Duncan / 027 271 4527 / Jacqueline Jones / 021 533 940
/ Pip Duncan / 027 271 4527

Bidfood is a national distributor made up of four divisions: Foodservice, Fresh, Logistics and Butchery. Together all divisions supply the foodservice and hospitality industry with a complete range of food and non-food products.

The ultimate aim of Bidfood is to provide a high standard of total food supply service that simplifies business and adds value. Our decentralized business model allows us to provide both national coverage and local commitment. Each of our 27 branches is responsible for product range and pricing, ensuring individual customer and regional demands are met and local suppliers and manufacturers are supported.

Bidfood are a full solution provider. We believe that the measure of our success is the success of our customers and in order to achieve this we work together with our customers in a close partnership to create tailored solutions that add value to our customers.

We understand the vital role that food plays in Health and Aged Care establishments. Tasty meals give residents something to look forward to every day and offering the right menu for residents is essential to their wellbeing.

Creating a varied menu, 3 meals a day, 7 days a week, 365 days a year, whilst catering to different tastes can be a challenge. Especially with the need to provide nutritionally balanced meals that are fresh, tasty and use ingredients that residents are familiar with and want to eat.

The role of catering to these residents is and vital one and Bidfood are here to help. We store, pick, pack and deliver an extensive range of products to your location, in any part of the country.

We all want the best for our senior citizens. Bidfood do their part, by delivering great quality food into aged care facilities across New Zealand, every week. Bidfood are proud to support excellence in Health and Aged Care.

If you would like to know more about how Bidfood can work with your business, please contact us through the details below.

or0800 BIDFOOD (0800 2433 663)

Independent Fisheries

 Independent Fisheries Ltd has a proud history of more than 50 years as supplier of fish and seafood to New Zealand and as an exporter of NZ fish to the world

We remain “100% kiwi”, a family owned business that has grown from a fish & chip shop in Linwood, Christchurch

We have 3 deep sea fishing vessels, including our newest NZ flagged vessel MV Irvingaand we hold over 50,000t of deep sea quota under the NZ Quota Management System

 Key species we catch, including hoki and southern blue whiting, are MSC accredited by the Marine Stewardship Council, meaning they are sustainably managed

 While our plant in Christchurch has closed due to earthquake damage we remain in business as one of NZ’s biggest fishing companies and as a supplier of quality fish and seafood

We will continue to be a supplier to foodservice (with less focus on retail)

For many years now, we have worked with overseas processing partners (where we employ our own quality control staff) producing hand-cut hoki and southern blue whiting fillets, plus crumbed and battered fish. These products are still available from our stock in Christchurch and can be ordered right now

Further developments with a world class processor are in the pipeline and we expect to bring an expanded range of products to market

Contact information:

North Island – John Kinley 021 326 196

South Island – Daniel Bullen 021 937 118

Head Office (Christchurch) 03 384 234

Company Statement:

Company Statement:

As part of the world’s number-one Food and Beverage Company, we at Nestlé Professional are passionate about supplying you with branded solutions that are creative, customised and commercially viable. We are committed to being an inspiring growth partner and to delivering you creative, branded food and beverage solutions that enable you to innovate, and delight your customers.

Nestlé Professional/Maggi/Carnation products-minimum 2 products, any quantity

Maggi Gluten Free Mashed Potato 4kg

Maggi Gluten Free Natural Mashed Potato 2kg

Maggi Gluten free Chicken Booster

Maggi Seafood Booster

Maggi Green Herb Bouillon

Maggi Onion Bouillon

Maggi Gluten Free Golden Roast Gravy

Maggi Rich Brown Gravy

Maggi Gluten Free Demi-Glace

Maggi Gluten Free Jus Lie

Maggi Gluten Free Béchamel Sauce

Maggi Gluten Free Cheese Sauce

Maggi Instant Coconut Milk powder

Carnation Evaporated Milk

Please Note: No Nestlé Professional product will be supplied to competitors. Product must be brought in by competitors as part of their weighed miseenplace.

If you have any questions, please feel free to contact: -

Nestlé Professional

Deborah Starr

E:

T: 027 246 3011W:

ServiceIQ is the Industry Training Organisation (ITO) for the Hospitality, Aviation, Retail, Travel and Tourism industry in New Zealand.

We have 3 core roles

  1. provide information about industry skill demand – to increase the real power of students, employers and industry, and to inform providers
  2. define national skill standards and qualifications required by industry – ensuring the value and relevance of investment in education and training
  3. broker training to meet the needs of employees in industry – linking individual workplace learning to national industry skill needs

The sector I manage is Food Services which include the aged care sector; we work with a variety of independent and national aged care providers and caterers.

As well as offering New Zealand Certificates in catering and catering apprenticeships we are also involved in supporting and growing the industry, that’s why we’re proud to be a sponsor of the 2017 Senior Lifestyle Cuisine category.

See you there

Pippa Saxon

Sector Manager Hospitality – Food Services and QSR

W:ServiceIQ.org.nz| E:

DDI:(09) 337 7534 | M:0274 300 485| P:0800 863 693 | F:(09) 589 1367

Vegetables.co.nz aims to increase the consumption of fresh New Zealand grown vegetables through taste and inspiration. It is funded by Vegetables NZ via a levy on commercial vegetable growers with additional contributions from Tomatoes NZ, Onions NZ and NZ Asparagus Council. .

New Zealand grown vegetables usually available in July:
Asian Greens / Celery / Lettuce / Silver beet
Beetroot / Chilli / Onions - Brown / Spinach
Broccoli / Cucumber - telegraph / Parsnip / Spring Onions
Brussels Sprouts / Eggplant / Potatoes / Sprouted Beans
Brocollini / Fennel / Puha / Swede
Butternut / Jerusalem Artichoke / Pumpkin / Tomato
Cabbage / Herbs / Radishes / Watercress
Carrot / Horseradish / Rocket / Yams
Cauliflower / Kumara / Seeds
Celeriac / Leek / Shallots
Please note. Only fresh NZ grown vegetables,that are in season,are to be used in the main dish.Note: No fungi, imported, canned or frozen vegetables are to be used.