Iron Chef Leadership competitionPresentation Transcript
Welcome to Oak Ridge Iron Chef Competition
Iron Chef: Oak Ridge Edition
“ Getting to Great…..Tasting!”
The Challenge At 9:00pm this evening dinner for 27 will be served in this room…..and you are the chefs.
You must plan, prepare and present a entrée buffet with a appropriate starch and vegetable accompaniments. Each mystery basket contains several key ingredients. Judging will be conducted by a professional chef and several “celebrity dinner guests”. Ratings will be given for your kitchen skills and organization; additionally, each meal will be rated on taste, presentation and creativity.
You will be presented with baskets that each contain five key ingredients.
The buffets must serve a small portion for 27 people.
The mystery basket contains at least one main protein (meat or vegetarian) as well as other assorted ingredients. You will have an Iron Chef Pantry containing basic ingredients available to you at no charge (see attached). If you require additional items for preparation and presentation, you have been allotted a modest budget for each meal.
A shuttle will leave from the circle driveway in front of the Registration Desk at 6:30pm to take up to 10 of you to a local shopping center to purchase any additional items (the shuttle will take you to a shopping area with both a Rainbow Foods Grocery Store and a Super Target Store). You will have no more than 30 minutes to shop.
You do not have to make every item from scratch…..but you may no t purchase and use a pre-made component in it’s entirety. So….
Using a jar of pre-made plum sauce as part of your entrée….totally acceptable.
Buying pre-made creamy chicken and wild rice soup, heating it, “transforming it” by adding a few herbs and spices and calling it your soup….totally un acceptable.
Buying frozen puff pastry and incorporating it into your dessert…..totally acceptable.
Buying a pre-made cake, slicing it, “transforming it” with whipped cream and chocolate shavings and calling it your dessert….. totally un acceptable.
Immediately following this introduction, Chef will take you to the kitchen for a facilities orientation and overview of basic kitchen safety instructions.
The chef judge and our “celebrity dinner guests” will arrive in this room a little before 9:00pm. Please see the next page for more details about the judging process.
You will all enjoy the fruits of your labor!
The chef judge and “celebrity dinner guest” judges will arrive in this room a few minutes before 9:00pm. You must be prepared to have your buffet set at 9:00.
Your buffets must be themed with appropriate visual displays items.
You must prepare three small taster plates for the judges . These taster plates will go to the three judges seated at the official judges table. The judges seated there will have an opportunity to taste the main entrée and your side dishes.
As you serve the taster plates for each course to the official judging table, you should be prepared to give a 30-60 second announcement/description of that course to all of your guests.
One of your “celebrity dinner guests” will be seated at the official judges table –The judges seated at the official judging table will have an opportunity to announce their comments/assessment on each course after it has been served. All of the judges will record and submit their ratings for each course after the tasting. The ratings will be compiled and the results announced at the end of the dinner.
Ratings will be given for organization and leadership; additionally, ratings will be given on taste, presentation and creativity.
All food must be prepared and presented by 9:00. Your work space must be cleaned and all dishes washed by 9:00.
The teams must work on menu creation, organization, distribution of the teams talents and timelines.
Teams are responsible for the creation of the themes, and service components.
The metaphors of cooking using all the senses helps participants make connections to their daily organizational realities.
Taking people our of their normal roles and putting them in a strange environment of a professional kitchen helps to build and strengthen leadership skills.
Working in a actual functioning professional kitchen offers a experience that gives participants a feeling of culinary reality.
Timelines are incorporated into the event in order to build intensity into the execution of your plan.
Your meeting outcomes can be tied to the experience.
The Iron Chef Pantry Shallots Yellow Onions Garlic Carrots, Cello Celery Stalk Potatoes, Idaho Tomatoes, 6x6 White Button Mushrooms White Wine Vinegar Red Wine Vinegar Tarragon Vinegar Balsamic Vinegar Olive Oil, Extra Virgin Canola Oil Pan Spray, Non-Stick Tomato Paste Tomato Puree Fresh Chicken Stock Fresh Veal Stock Fresh Fish Stock Lemons Limes Navel Oranges Mango Strawberries Blueberries Raspberries Eggs Unsalted Butter Margarine Shortening Swiss Cheese Parmesan Mozzarella Mild Cheddar Cheese Milk Heavy Cream Buttermilk Sour Cream Semi-Sweet Chocolate Chips Chocolate Couverture, Dark Cocoa Powder Long Grain Rice Arborio Rice Couscous Gelatine Sheets Cornstarch Arrowroot All-Purpose Flour Semolina Duram Flour, Finely Ground White Slice Bread Fresh & Dry Spices/Herbs, assorted Wasabi Powder Dijon Mustard Soy Sauce Baking Powder Baking Soda Graham Cracker Crumbs Powdered Sugar Granulated Sugar Brown Sugar Molasses Honey White Wine Red Wine Brandy Grand Marnier Kirschwasser Pernod Dry Sherry Port Wine
Name: 50/50 Organization- Leadership Points Scored Points Possible 50 Taste
Celebrity Scoring Sheet
Name: Points Scored Points Possible 50 Presentation/Creativity
How to be Successful in the Kitchen
The phases of production in the kitchen
Mise en place
Game Plan: Organization
What are you going to make
How much food will you need
How much space will you need
How much time will you need
How many people will you need for production
Mise en place
Make sure you have all of the food items and cooking utensils you need to prepare the dish
Make sure you preheat the oven and gather all of the pots and pans that you will need to cook the food
Make sure that you have hot plates or cold plates and the proper holding methods for service, hot box, foil, plate cover
Executive Chef Sous Chef Chefs de Partie Tournant 1 st Commis Poissonier Saucier Commis Fry Cook Butcher Commis Grill Cook Potager Garde Manager Rotisseur Entemetier Pastry Chef Pastry Cook Baker The Classical Brigade