The Journey Begins

We are happy to announce the commencement of monthly newsletter, by

“The Connoisseur Club”.

Newletter Heading

The real evolution is to learn something new every day – it’s very important for chefs to share what they have discovered. – Alain Ducasse

About the club

The Connoisseur Club is active at St. Joseph’s Institute of Hotel Management & Catering Technology, Palai. The club is a platform for the budding chefs of the BHM programme, to horn their skills in food production department.

About the newsletter

“The Gourmet”, aims to inculcate the young aspirants, an ability to research and share knowledge at different levels of the food production repertoire.


Get your articles featured in The Gourmet!

Send in your articles to theskullsession@gmail.com

Guidelines for sending articles

  1. Send in brief articles (100-200 words)
  2. The following category of articles are prefered – Traditional Cuisine Concepts, Modern Cuisine Concepts, Recipes, Crosswords, Quizzes, Food Presentation Pictures, Quotes, Latest trends, Molecular Gastronomy, Interesting Facts.
  3. Mention the source of the information for all the articles that you send in!

 

 

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Hors d’ Oeuvre Finalé

Hors-d'Oeuvre-Level-II


Event Date: 18-06-2018; Monday

Last date for submitting recipe and indent: 13-06-2018; Wednesday

Time : 2:00 pm – 3:00 pm

Reporting time: 1:45 pm

Venue: ATK


About the event

Candidates selected in the level I competition of “Hors d’ Oeuvre” competition is eligible for participation. Candidates selected for the Level II


Rules &  Regulations

Candidates can prepare any innovative starter dish of any cuisine.

The recipe and indent of the product to be submitted on or before 13-06-2018.

The product should be visually appealing & with the used of appropriate plating techniques. Food Plating Guide

The presentation area should be decked with appropriate accessories.

Recipe card to be displayed in a neat format {Ingredient, weight, cost per portion should be neatly written}


Judging Criteria

The dishes will be judged based on the following criteria

  • Presentation ( Plating technique used, garnish & colour balance in the use of tablecloth/ placemat) [15 points]
  • Cleanliness of the work area. [5 points]
  • Creativity [10 points]
  • Taste [10 points]
  • The practical viability of the Menu [10 Point]

 

Hors d’ Oeuvre

Hors-d'Oeuvre

06-06-2018

The connoisseur club is inviting participants for the cooking competition.

The last date for registration is : 7-06-2018


07-06-2018

Event Date: 11-06-2018 (Level I Competition)

Venue: BTK/ ATK


12-06-2018

Click here for the list of candidates selected for the Level II

Click here for detail: Hors d’ Oeuvre Finalé

Click here for the event photos

Details of the event:

  • Contestants are required to make one classical starter with the appropriate accompaniments and garnishes.
  • The recipe for the product should be taken from an authentic source (Books or website of renowned Chefs; recommended websites for reference are given below)
  • All the ingredients for the menu have to brought by the contestants.
  • The required presentation kit has to be brought by the contestants.
  • Recipe must be displayed with the quantity and cost of the menu.
  • Cooking equipment available at the college lab shall be provided to the contestants.
  • All the mis-en-place shall be done at the venue of the competition only.
  • Maximum time allotted for preparation, cleaning, and presentation of the menu for is 1 hour
  • The criteria for judgement are –Taste (10), Presentation [Plating(5)-Garnish(5)- Accompaniment(5)], Viva (5).
  • The decision of the judges is final.

Checklist for the competition:

  1. Main raw materials
  2. Presentation Kit (Crockery, Cutlery, Tablecloth)
  3. Menu Card to display (Ingredient, Quantity & Cost)
  4. Verify the chest number – Chest Number for Hors d’oeuvre

Recommended Websites

Click the following links to access the suggested websites to help search for classical recipes.

The following links can be used to get the details of various celebrity chefs; the websites of these chefs may be used to find the recipe.

List of Indian Chefs

Top 12 World Famous Indian Chefs

Who are celebrity chefs?

Ten Celebrity Chefs around the world

Notable Celebrity Chef’s biodata

The following are the suggested website for recipes.

https://www.escoffieronline.com/

https://www.epicurious.com/

https://www.saveur.com/

https://food.ndtv.com/

https://www.thespruceeats.com/

https://www.allrecipes.com/

https://hot-thai-kitchen.com/

https://www.allrecipes.com/

List of Hors d’ Oeuvre