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The International Salon Culinaire Salon Virtual Competitions will give the opportunity for chefs of all levels to compete in themed cooking competitions in the safety of their own environment and shall be judged on creative use of ingredients, presentation and inspiration. All competitions are free to enter for this year.
A schedule of competitions and the 2021 entry form is available on the Salon Culinaire website.
COMPETITION SCHEDULE
- V1 – Custom Culinary Plant Forward Challenge
Entry Deadline: 22 February 2021
Submission Deadline: 26 February 2021
Plant-forward is a style of cooking and eating that emphasises and celebrates (but is not limited to) plant-based foods – including fruits and vegetables (produce); whole grains; beans, other legumes (pulses) and soy foods; nuts and seeds; plant oils; and herbs and spices.
- V2 – Cheese Starter Competition
Entry Deadline: 26 March 2021
Submission Deadline: 31 March 2021
Competitors will produce a cheese-based starter, using one of four award winning British cheeses supplied by Artisan Cheese Makers Alsop & Walker.
- V3 – The Seafood Challenge
Entry Deadline: 26 April 2021
Submission Deadline: 30 April 2021
Competitors are required to create and cook a seafood main dish to competitors choice using sustainable seafood. More information on this competition will be announced soon.
- V4 – The Lamb Challenge
Entry Deadline: 24 May 2021
Submission Deadline: 28 May 2021
The competitor must create a main course dish using a cut of lamb to be confirmed. Please check back here soon for more information on this competition.
