INTER-SERVICE CHAMPIONSHIP
Taking place 15 & 16 March 2022
The overall winner of each class will gain 1 point for their Service. The Service with the most points will be crowned Inter-Service Champions. In the event of a tie then the Service that has earned the most Gold Medals at EJC 20 will be declared the winner. If still tied Silver Medals gained will be taken into account and finally Bronze Medals gained.
LIVE THEATRE CLASSES
Class L1: Inter Services Junior Chef of the Year. (70 minutes)
Prepare, cook, and serve two plated portions of a main course and a dessert. The main course is to feature pork as the prime ingredient and the dessert either apples or pears as the prime ingredient. Suitable garnishes and starch and vegetable elements are required for the main course plates. Competitors are to produce a typed full menu of the plates being produced which must contain a list of allergens present. Judges will taste one plate from each course.
Tuesday 15 March – 1340-1450
Class L2: Inter Services Senior Chef of the Year. (90 minutes)
Prepare, cook, and serve two plated portions of a starter, main course and dessert to competitor’s choice. Suitable garnishes and starch and vegetable elements are required for the main course plates. Competitors are to produce a typed full menu of the plates being produced which must contain a list of allergens present. Judges will taste one plate from each course.
Wednesday 16 March – 1315-1445
Class L3: Junior Plated Chicken. (40 minutes)
Prepare, cook, and serve two plated portions of a main course dish to the competitor’s choice using chicken as the main element. Suitable garnishes and starch and vegetable elements are required. Competitors are to produce a typed full menu of the plates being produced which must contain a list of allergens present. Judges will taste one plate.
Tuesday 15 March – 0900-0940
Class L4: Open Plated Furred or Feathered Game. (35 minutes)
Prepare, cook, and serve two plated portions of a main course dish using furred or feathered game to competitor’s choice. Suitable garnishes and starch and vegetable elements are required. Competitors are to produce a typed full menu of the plates being produced which must contain a list of allergens present. Judges will taste one plate.
Wednesday 16 March – 0900-0935
Class L5: Open Plated Lamb Class. (40 minutes)
Prepare, cook, and serve two plated portions of a main course lamb dish to competitor’s choice. Suitable garnishes and starch and vegetable elements are required. Competitors are to produce a typed full menu of the plates being produced which must contain a list of allergens present. Judges will taste one plate.
Tuesday 15 March – 0900-0940
Class L6: Open Plated Fish Class using MSC Sustainable Fish. (35 minutes)
Prepare, cook, and serve two plated portions of a fish course fish dish using one of the following sustainable fish as the prime ingredient.
Competitors are to produce a typed full menu of the plates being produced which must contain a list of allergens present. Judges will taste one plate.
Tuesday 15 March – 1040-1115
Class L7: Open Plated Pasta. (35 minutes)
Prepare, cook, and serve two plated portions of a pasta dish using fresh or dried pasta. The dish may be either savoury or sweet. Competitors may bring in their chosen pasta at any stage of preparation however the skill and workload exhibited will be taken into consideration by the judges. At least 50% of the dish must be pasta. Judges will taste one plate. A full descriptive menu is to be provided next to the entry along with a list of allergens present in the dish
Wednesday 16 March – 0900 – 0935
Class L8: Open Plated Vegan Dish. (35 minutes)
Prepare, cook, and serve two plated portions of a vegan dish. The dish may be intended hot or cold and may either be a starter or main course. Competitors are to produce a typed full recipe of the plates being produced which must contain a list of allergens present. Judges will taste one plate.
Tuesday 15 March – 1040-1115
Class L9: Open Innovative Street Food Challenge. (30 minutes)
Prepare, cook, and present two “Street Food” style dishes. One must be gluten free; the other is to the competitor’s choice. 2 portions of each dish are to be served (2 x 2 portions). The emphasis should be on fresh, light, easy- to-eat dishes served in a takeaway street vendor style. We are looking for innovation and originality. Competitors are to produce a typed full menu of the Street Food offers produced which must contain a list of allergens present. Judges will taste one of each offer.
Wednesday 16 March – 0950-1020
Class L10: Open Hot Dessert Class. (30 minutes)
Prepare, cook, and present two plated portions of a dessert dish. The main element of the plate is to be hot. Suitable garnishes are required. Ice creams, sorbets and granitas may be used as an accompaniment. Judges will taste one plate. A full descriptive menu is to be provided next to the entry along with a list of allergens present in the dish
Wednesday 16 March – 0950-1020
Class L11: Junior Omelet Challenge. (20 minutes)
Prepare, cook, and present two x two egg omelets. One omelet to be a plain omelet, cigar shaped and served on a plain white plate with no other garnish. The second omelet to be a Spanish omelet (diced tomato concassé, julienne of sweet red peppers and fine diced onion cooked in butter) served flat on a plain white plate with no other garnish.
Wednesday 16 March – 1035-1055
Class L12: World Food Class. (40 minutes)
Prepare, cook, and serve two plated portions of a single main course that showcases food of a single nation. There is no restriction on which nation is selected other than it cannot be any country within the United Kingdom. Competitors are to produce a typed full recipe of the plates being produced which must contain a list of allergens present. Judges will taste one plate.
Tuesday 15 March – 1245-1325
Class L13: Open Gateaux Decorating Class (45 minutes)
Prepare fill and decorate, to competitor’s choice 8-inch round gateaux. Competitors are to supply their own round sponge base. Competitors may bring any ingredients they wish to flavor, colour or finish their gateaux. No pre-prepared embellishments, such as cut outs, run outs, biscuits etc. are permitted but they may be used if prepared on station during the competition. Competitors are to supply all their own equipment including turntables, piping bags and tubes. The gateaux should be presented whole, less one slice removed and served on a side plate. The sliced portion will be tasted by the judges.
Tuesday 15 March – 1505-1550
Class L14: Great British Pie Challenge (60 minutes)
Prepare, cook, and serve two individual pies suitable to be served as a main course item. There are no restrictions on ingredients and therefore the pie could be of any meat, game, poultry, or fish or may be suitable for a vegetarian or vegan. One pie should be served in its original cooking vessel. The second pie should be served plated accompanied by suitable potatoes and vegetables. Competitors are to produce a typed full recipe of the pies being produced which must contain a list of allergens present. Judges will taste the plated portion.
Tuesday 15 March – 1130-1230
LIVE THEATRE RESTAURANT AND FOH CLASSES
Class R1: Inter Services Junior Cook and Serve Class incorporating Inter Services Junior Steward of the Year. (60 minutes)
Prepare, cook, and serve a two-course meal for 4 covers. 2 covers to be presented to the judges and 2 covers to diners at a laid table. The menu is to consist of a cold starter to competitors’ choice and a main course using duck as the prime ingredient. The team is to consist of 1 chef, 1 commis chef and 1 waiter. Water is also to be served. A descriptive menu, including the choice of wine, is to be displayed which must list all allergens. One wine, to competitor’s choice, is to be served. Table set up and first course to be presented within 20 minutes, main course within 50 minutes. Diners must not be other competitors, team members or mentors.
Wednesday 16 March – 1120-1220
Class R2: Inter Services Senior Cook and Serve Class. Incorporating Inter Services Senior Steward of the Year. (90 minutes)
Prepare, cook, and serve a three-course meal for 4 covers. 2 covers to be presented to the judges and 2 covers to diners at a laid table. The menu is to consist of a fish starter to competitors’ choice and a main course featuring British beef as its main element. The dessert course is to be to be a team effort and should comprise of a flan or tart produced by the chefs but cut, portioned, and served by the steward. The flan should be accompanied by either whipped cream or ice cream, or sorbet produced by the chefs, but served as a quenelle or rocher shaped by the steward. The team is to consist of 1 chef, 1 commis chef and 1 waiter. The menu and wines are to be at competitors’ choice. One wine is to be served with each course with the first wine served as an aperitif. Water and cafetière coffee are also to be served. A descriptive menu, including the choice of wines, is to be displayed which must list all allergens present. Table set up and first course to be presented within 25 minutes, main course within 55 minutes and sweet within 75 minutes and cafetière coffee within 85 minutes. Diners must not be other competitors, team members or mentors.
Wednesday 16 March – 1120-1250
Class R3: Open Flambé Class. (20 minutes)
Prepare, cook, and present a savoury restaurant flambé dish to competitor’s choice together with an accompanying side salad for two. A descriptive menu card is required which lists all allergens present. The workstation, equipment and garnishes may be set up in advance. 2 portions of the dish should be served on to separate dining plates as for restaurant service, but no table lay-up required.
Tuesday 15 March – 100-1020
Class R4: Open Mixology Class. (20 minutes)
Prepare and present three different non-alcoholic cocktails using different methods. Competitor must provide a menu/description and list all ingredients and any allergens for the cocktails.
Notes: Using different methods means cocktails cannot be made using the same method: stirred, shaken, built, layered, muddled.
Tuesday 15 March – 1000-1020
DISPLAY CLASSES
Note: All entries in display classes are to be displayed by 0930 on Tuesday 15 March and are to remain on display until 1600 on Wednesday 16 March.
Class D1: Open Celebration Cake (Not Tasted).
Prepare and present a celebration cake of any shape (one tier, a single cake only and not stacked) coated with sugar paste or royal icing. Dummy cakes bases are permitted. Decorative work is to be to competitor’s choice.
Class D2: Open Novelty Cake (Tasted).
Prepare and present a novelty cake, which may be sculpted or carved and decorated using an edible medium. No dummy cake bases or visible artificial decoration. The cake will be cut and tasted by the judges. A list of any allergens present must be displayed alongside the entry.
Class D3: Junior Decorated Birthday Cake (Tasted)
Prepare and present a birthday cake of any shape decorated using any edible medium. No dummy cake bases. The cake will be cut and tasted by the judges. A list of any allergens present must be displayed alongside the entry.
Class D4: Open Centerpiece Class (Not Tasted)
Prepare and present a decorative centerpiece to the competitor’s choice using pulled or blown sugar, fat, butter, chocolate, salt dough, marzipan, pastillage or sugar paste.
Class D5: Open Bakery Skills Class (Tasted)
Prepare and present a bread display of 10 rolls to competitor’s choice, 5 different varieties: 2 of each variety plus two different loaves again of competitor’s choice. A menu card should be displayed next to the exhibit describing the rolls and breads on display. A list of any allergens present must be displayed alongside the entry.
BUFFET CLASSES
Note: All entries in display classes are to be displayed by 0930 on Tuesday 15 March and are to remain on display until 1600 on Wednesday 16 March.
Class B1: Open Show Platter (Tasted)
Prepare and present a cold show platter using meat, poultry, game, or fish for 6 persons on the platter. A further portion to be served plated to show portion size and balance which will be tasted by the judges. The platter should consist of 3 main items with one garnish for each item. The end pieces to be placed on the platter close to the representing slices. The platter should be served with two sauces or chutneys on the side. No bowls, small plates or vessels are permitted on the platter. A suitable glaze should be used to enhance the overall presentation. A full descriptive menu is required listing along with a list of the allergens present in the entry.
Class B2: Open Restaurant Plates Vegan Starter (Tasted)
Prepare and present four plates: two times two varieties of starters suitable for a vegan diet. One variety intended hot but served cold and the other variety intended cold and served cold. A suitable vegan setting gel can be used to enhance presentation. Judges will taste one plate of each variety. A full descriptive menu is to be provided next to the entries along with a list of allergens present in each dish.
Class B3: Open Restaurant Plates Main Course (Tasted)
Prepare and present four plates: two times two varieties of main course. Both varieties intended hot but served cold. A suitable setting gel can be used to enhance presentation. Judges will taste one plate of each variety. A full descriptive menu is to be provided next to the entries along with a list of allergens present in each dish.
Class B4: Open Dessert Plates (Tasted)
Prepare and present four plates: two times two varieties of dessert. One variety to be intended hot but served cold, the other variety intended cold and served cold. A suitable setting gel can be used to enhance the presentation. Judges will taste one plate of each variety. A full descriptive menu is to be provided next to the entry along with a list of allergens present in each dish.
TEAM CLASSES
T1: Defence Field Cookery Challenge (5 hours)
Using OFCS prepare, cook, and serve a two-course meal for 20 covers, suitable for a given operational scenario, from 2 boxes of ORP and a list of extra ingredients as directed by the Chairman of Judges. The meal is to comprise of two hot choices of main course and two choices of dessert course (one hot and one cold). The team is to comprise of two chefs and one non-food handler to carry out KP tasks. A pre-positioned field kitchen will be provided. Competitors are to produce a typed full menu of the plates being produced which must contain a list of allergens present. Full details and rules of this class are contained in the Field Cookery Challenge Criteria document which is available from the Chairman of Judges.
Tuesday 15 March – 0900-1400
T2: Defence Engagement Challenge (5 Hours )
Prepare, cook, and serve food items suitable to be served at a Defence Engagement function for 36 covers. The food items offered are to consist of 6 varieties of cocktail canapés, 12 pieces of each variety, and 6 varieties of hot savouries, 12 pieces of each variety. One variety of cocktail canapés and 1 variety of hot savouries must be suitable for a vegan and one variety of cocktail canapés and one variety of hot savouries must be gluten free. The team is to comprise of two chefs and one non-food handler to carry out KP tasks. Competitors are to produce a typed full menu of the canapés and savouries being produced which must contain a list of allergens present. Service of 10 pieces of each variety of hot and cold items are to be made on suitable platters for service to the invited guests (total 124 pieces). The remaining two pieces of each variety of hot and cold items are to be served to the judges (total 24 pieces). Appropriate levels of mise-en-place for the cold items is permitted however all preparation and cooking of the hot savouries is to take place in the field kitchen provided. Start and service times in this class will be staggered at one-hour intervals. The class timings are as follows:
Wednesday 16 March
Army Team: Start 0900 – Service 1300-1345 – Closedown 1400
RN Team: Start 1000 – Service 1400-1445 – Closedown 1500
RAF Team: Start 1100 – Service 1500-1545 – Closedown 1600