COLD LIVE CLASSES

Open to all chefs

WCT2: TRIATHLON – Part 2 – 20 mins
 Prepare a 600gm Dover Sole into fillets, ready for cooking in TRIATHLON - Part 3 – Hot Live Class

WCPS: PRAWN STARTER – 15 mins
 Produce 2 portions of a prawn starter for a fine dining restaurant.

WCAS: AVOCADO STARTER – 15 mins
 Produce 2 portions of an avocado starter for a fine dining restaurant.

WCPR: PRE  STARTER  - 20 mins
 Produce 3 different Amuse Bouche, 2 portions of each, for a fine dining restaurant.

WCPC:  WESSEX CHALLENGE – 30mins
Each contestant will be presented with a Mystery Box of ingredients, from which to prepare two different cold starters and two different cold desserts. Additional basic ingredients will be available. No cooking facilities available.

WCSF: SUGAR CRAFT FLOWERS (wired) – 20 mins
Produce a wired sprig containing a rose, rosebud and three leaves. A prepared dry rose cone maybe used in the assembly.

WCSP: SUGAR CRAFT DECORATIVE PLAQUE (non-wired) – 20 mins
Produce an imaginative plaque suitable for the top of a child’s birthday cake. Must be edible, materials could incorporate sugar paste, marzipan, royal icing and buttercream.

STATIC DISPLAY

Open to all chefs, unless otherwise stated

WSCP: OPEN CENTRE PIECE
A decorative centre piece using pastillage, marzipan, or pulled sugar, or a combination of any of these, or fat. External supports are not allowed. Maximum display area of 60 cm square.

WSCH: OPEN CHOCOLATE CENTRE PIECE
A decorative centre piece using chocolate. External supports are not allowed. Maximum display area of 60 cm square.
       
WSDC: OPEN DECORATIVE CAKE
A single tier celebration or novelty cake of any shape using royal icing or sugar paste. Maximum display area is
45 cm square. Dummies are permitted. Decorated work may include royal icing, sugar paste, rolled fondant, pastillage, or moulded flowers. Wire stems, artificial stamens, ribbons or tulle maybe used.

WSHD: PRE DINNER HORS D’OEUVRES
 Display 4 varieties, 3 pieces of each suitable for a drinks reception prior to a celebration dinner.

WSPS: PRE STARTERS
 Display 2 portions of Amuse Bouche prior to a meal in a gourmet restaurant.

WSFS: FISH STARTER
 Display 2 portions suitable for a starter in a fine dining restaurant.

WSVS: VEGETARIAN STARTER
 Display 2 portions suitable for a starter in a fine dining restaurant.

WSTP: TERRINE OR PATÉ
 Display a paté or terrine (meat, fish or game) with one slice displayed plated for restaurant service.

WSGM: PLATED 4 COURSE GOURMET MEAL
One plate of each course (no soup) suitable for fine dining restaurant service to include starch and vegetables, glazed to enhance presentation.
        
WSSP: SET SHOW PLATTER
        Competitors to enter a show platter of fish, meat, poultry or game for 8 portions, decorated and glazed. 
        
WSMC: MAIN COURSE PLATES
Display 4 different main course plates (displayed cold). Each set of plates should contain 1 fish, 1 offal, and 1
vegetarian. Each plate suitably accompanied and balanced as a main course. A suitable light jelly maybe used
to enhance the display.

WSHC: HOT & COLD SWEET PLATES
Display 4 different plated cold sweets plus 2 different plated hot sweets (presented cold). A suitable light jelly
maybe used to enhance display.
        
WSPF: PETIT FOURS 
 Display 6 varieties, 4 pieces of each. A centre piece maybe used, but will not be judged.

WSAT: AFTERNOON TEA PASTRIES
 Display 4 varieties, 4 pieces of each, for afternoon tea service.

WSFV: FRUIT & VEGETABLE CARVING
 Display 3 separate fruit or veg carvings of your choice

WST1: TRIATHLON – Part 1 
Present the Dover Sole dish, which will be reproduced as identical plates in TRIATHLON - Part 3 – Hot Live, for two covers, as a Static entry displayed cold, intended hot.