INTERNATIONAL SALON CULINAIRE

Skills Theatre

Le Cordon Bleu

Description                                           Time                                      Sponsor                                                      

Skills Theatre

Monday 5th March
Knife Skills Heat 3 0830hrs - 0850hrs Davin
Sea Bass/ Trout Preparation Heat 4/ Complex Salad Heat 2 0910hrs - 0940 hrs LeCordonBleu
Prepare a Best End of Lamb Heat 1 1000hrs - 1030hrs  
Lemon Sole Filleting Heat 1 1050hrs - 1120hrs   

Shrimp Starter Heat 1/Flan Decoration Heat 1/ Knife Skills Heat 1

1140hrs - 1210hrs Davin
Le Cordon Bleu London Demonstration - Red Mullet Escabeche, Pickled Vegetables and Saffron Mayonnaise 1230hrs - 1300hrs   
Live Gateau/ Amuse Bouche Heat 1/ Avocado Starter Heat 1 1320hrs - 1350hrs 
Renshaw Demonstration 1410hrs - 1440hrs   
Sea Bass/Trout Preparation Heat 1 1500hrs - 1530hrs   
Butcher a Whole Chicken for Saute Heat 1 1550hrs - 1620hrs   
Tuesday 6th March
Prepare a Best End of Lamb Heat 2 0810 - 0840  
Roll Shaping 0900hrs - 0920hrs 
Table Laying Heat 1 0940hrs - 1000hrs 
Amuse Bouche Heat 2/ Butcher a Whole Chicken for Saute Heat 2 1020hrs - 1050hrs 
Flambe Work/ lan Decoration Heat 2 1110hrs - 1140hrs   
Le Cordon Bleu London Demonstration - Modern Apple Tart 1200hrs - 1230hrs   
Caesar's Salad Challenge 1250hrs - 1310hrs 
Le Cordon Bleu London Demonstration 1330hrs - 1400hrs   
Butcher a Whole Chicken for Saute Heat 3 1320hrs - 1350hrs   
Lemon Sole Filleting Heat 2 1420hrs - 1450hrs   
Cocktail Mixology Heat 1 1510hrs - 1530hrs 
Cocktail Mixology Heat 2 1550hrs - 1610hrs
Table Laying Heat 2 1630hrs - 1650hrs 
Wednesday 7th March
Avocado Starter Heat 2 0810hrs - 0840hrs
Butcher a Whole Chicken for Saute Heat 4 0900hrs - 0930hrs   
Flan Decoration Heat 3 0950hrs - 1020hrs 
Lemon Sole Filleting Heat 3 1050hrs - 1120hrs   
Tea Pastries Decoration/ Sea Bass/ Trout Preparation Heat 2  1140hrs - 1210hrs 
Renshaw Demonstration 1230hrs - 1300hrs   
Amuse Bouche Heat 3 1320hrs - 1350hrs 
Le Cordon Bleu London Demonstration - red Mullet Escabeche, Pickled Vegetables and Saffron Mayonaise  1420hrs - 1450hrs   
Prepare a Best End of Lamb Heat 3/ Shrimp Starter Heat 3 1520hrs - 1550hrs   
Thursday 8th March
Knife Skills Heat 2/ Avocado Starter Heat 3 0800hrs - 0830hrs 
Sea Bass/ Trout Preparation Heat 3 0850hrs - 0920hrs 
Lemon Sole Filleting Heat 4 0950hrs - 1020hrs 
Le Cordon Bleu London Demonstration - Modern Apple Tart 1050hrs - 1120hrs   
Butcher a Whole Chicken for Saute Heat 5 1150hrs - 1220hrs   
Davin Foods Demonstration - Knife Skills 1250hrs - 1320hrs  
Butcher a Whole Chicken for Saute Heat 6/ Amouse Bouche Heat 4 1350hrs - 1420hrs
potatos