Nå er De Norske Kokkelandslagenes konkurransedager i Luxembourg klare. Begge våre lag skal konkurrere 1.ste dagen 24.november 2018. For våre lag betyr det at vi er med på å sette standard for hele konkurransen. I denne artikkelen kan du se hele konkurranseoppsettet til JUNIOR kokkelandslaget.

Junior Kokkelandslaget skal lørdag 24.11 først konkurrere i;

Contemporary buffet – Preparing a cold and hot buffet according to a certain theme for 12 persons:

1 platter with 4 various kinds of finger food(as buffet service)

• Weight: between 10g and 20g each

To be eaten in one bite

• 2 different kinds served cold

• 2 different kinds served hot

• 1 plate with 1 piece of each for presentation for the jury

1 cold buffet platter for 12 persons with fish and/or shellfish and/or seafood

• 3 various preparations with

• 3 garnishes

• at least 2 accompanying sauces

• a salad

Bread and butter will not be judged, no plates, bowls or similar items are allowed on the platter. 1 hot preparation with, for example duck and duck liver, to be prepared in live-cooking in front of clients(as a plated service)

• with decorations in accordance with modern nutrition standards.

1 dessert assortment with 2 main components and decorations at your choice. Sauce is not considered as acomponent.(as a plated service)

Tidsplan for JUNIOR KOKKELANDSLAGETS Contemporary buffet

The kitchen will be available to the teams at 2:30 p.m.

Mise en place and control 3.00 p.m.

Start for the practical preparations 3.00 p.m.

Plating 7.30 pm.

Service from 8:00 p.m.

JUNIOR kokkelandslaget skal deretter konkurrerere HOT KITCHEN, mandag 26.ovember. De skal lage en 3 retter meny til 70 gjester i Restauarant of Nations.

Menu composition

1st dish: a hot or mainly hot preparation of fish and/or shellfish and/or seafood with sides. The first dish must be

predominantly hot (more than 50%).

2nd dish: a hot preparation of meat and/or poultry and/or venison with sides.

3rd dish: a dessert of different textures and temperatures.

Tidsplan for Hot Kitchen -Restauarant of Nations

From 10.30 am onwards there will be a briefing for the use of the kitchen equipment.

• From 11.30 to 11.55 am there will be the ‘mise en place’ check by the jury.

• From 12.00 am onwards the kitchen will be cleared for work by the chairman of the jury or his representative.

• From 6.00pm onwards the service starts.

Du kan lese hele konkurranesoppsettet for Junior Kokkelandslaget på denne adressen;

http://www.vatel.lu/files/Junior_national_2018.pdf