Next year’s event will feature a new schedule in response to feedback from a dedicated chef panel including Chris Galvin, Steve Munkley, Simon Hulstone, Cyrus Todiwala, Nick Vadis and new salon culinaire chef director James Tanner.
The professional chef community was also polled in a UK-wide survey, which set the agenda for the think tank’s discussions.
Improvements include: a new online entry system, a clearer judging process, use of iPads for food photography to enable fuller and more constructive critique, and the introduction of a feedback corner where judges will offer guidance to competitors on how to improve future performances.
There will now also be two award ceremonies throughout each day – one just after lunchtime as well as the traditional one held at the end of the day – that will be staged in a new dedicated area.
Tanner commented: “We’ve spoken to the chef fraternity and come up with a clear strategy to enhance our offering within the three core elements that make the salon so unmissable – Live Theatre, La Parade des Chefs and Salon Display.
“The new programme has been designed to make the competing experience simpler, while the proposed changes should make it even easier to enter and gain valuable feedback for future endeavours. Crucially, in 2014, we have sought to implement changes to the competition to mirror real life challenges in the kitchen.”
The Live Theatre sees several new classes added to its 2014 programme, while the Salon Display will have a prime location in the central aisle along the entire hall and there will also be a new class, Entrance Sugarcraft Showpiece, inviting displays of up to one metre high. These showpieces will be positioned outside the entrance to Hotelympia to deliver a wow factor to visitors as they arrive.
La Parade des Chefs will again deliver a three-course lunch to 100 diners with competing teams challenged to deliver an exceptional menu at the event’s showpiece restaurant.
A full copy of the competition schedule can be viewed on www.hotelympia.com/salon together with rules, judging criteria and an entry form. Deadline for entries are January 15 for La Parade des Chefs and February 1 for the Live Theatre and Salon Display.
Tanner added: “Next year’s programme offers something that will appeal to everybody seeking an opportunity to pitch their skills against other talented chefs. Having experienced the thrill of competition first-hand, I can vouch for how much you take away – I urge chefs, hungry for the opportunity to shine, to get in contact today."