DISCIPLES ESCOFFIER TEAM TROPHY

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DISCIPLES ESCOFFIER TEAM TROPHY
2013
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2nd Disciples Escoffier Team Contest Asia A
word from Disciples Escoffier International
Asias Chairman, Chef Robert Fontana It is a
real pleasure to announce the 2nd Disciples
Escoffier Team competition in Asia which will be
held during the Auguste Escoffiers Day, on the
26th of October 2013, in Shanghai. We were so
surprised about the success of the 1st edition
! Year after year, event after event, our
Association is getting stronger and offers more
and more visibility for our Chefs and the
Partners and Sponsors who follow us with
conviction. We all dedicate our aims and efforts
to improve the Culinary Arts all around the
world, and for us, in Asia, we can see great
potentials for Future, This Contest is open to
teams from Restaurants and Hotels which would
like to show case their talents and creativity in
front of the Hospitality Industry of Asia. The
enclosed general guidelines are layed down out
with the vision that all teams will have equal
opportunity. I cannot wait to see you all, in
Shanghai, and I wish you all the best. With my
culinary regards, Robert Fontana, Chairman
Disciples Escoffier International Asia
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Team
China
Award-winning Executive Chef David-Jean Marteau
has been cooking and traveling around the world
for over twenty years. Davids recipes aim to
awaken the senses, turn the ordinary into the
spectacular, and educate the palettes of his
international clientele
Linda Fu, the award-winning Pastry Chef joined
our culinary team in 1999. She has successfully
completed various overseas tenures in France,
Hong Kong, Singapore and Switzerland. She is a
native Shanghainese and loves to incorporate her
vast experience into the creation of her
authentic yet innovative desserts and pastries.
Bonnie Chen F B Maitre D in Parkyard Hotel She
was unanimously voted as Miss Parkyard Hotel
during year 2012 for her exceptional Job
erformance, recommendations and excellent Service
commented by numerous numbers of our hotel guest
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Team
Hong Kong
From France, USA to CHINA, Chef Bertrand is
highly recognized for is passion and love
pastry. After working for three different
Michelin Star restaurants in Paris, he moved to
Shanghai for Hilton and Shangri La hotel.Chef
Bertrand is now MONIN Chef Patissier for all Asia
Pacific.
Jeremy BIASOL, 1 Star Michelin Chef, runs Mirror
in Hong Kong, a restaurant that was awarded
Asias top 300 best restaurants in the Miele
Guide 2012. He is the new President of Disciples
Escoffier Hong Kong Delegation since September
2013.
Laurent POUSSE has been in the Catering
Hospitality Industries since his beginnings and
he arrived in Asia in 1998 talentuous in
Service and Wine Expert today, he is the
Development Director of an important Australian
Wines Company
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Team
Macau
FAM KEAN WAH, Wilson started his culinary career
in Malaysia when he was 15 years old. With around
12 years FB and culinary experience, Wilson
participated in many regional and international
competitions and attended many exchange programs
in different countries.
Albino Jennefer DELOS SANTOS started her career
in Dubai and has over 10 years FB experience.
She is currently Supervisor in the 1 Michelin
Star Restaurant The Tasting Room in Macau.
CHONG HIU TUNG has been engaging in the Pastry
Industry for over 10 years, gaining experiences
from various well known Hotels in Hong Kong
Macau. His talent was quickly recognized when he
won the Awards in the 2007 WGA Chocolate
Showpiece and the 2011 WGA live Chocolate
Showpiece.
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Team
Vietnam
Xuan Tam LE was graduated in 1992 from Gia Hoi
School in Hue, he worked since in several famous
restaurants in Vietnam like L'Olivier Sofitel
Plaza Saigon, The Boathouse. Currently he is the
Sous Chef of Reflection Restaurant - Caravelle
Hotel. He won several championships in Vietnam
and he is an Iron Chef Vietnam.
Ngo Lam Khanh TRAN was graduated in 2001 from
Saigon University (Domestic Sciences), she joined
the Sofitel Plaza Saigon Hotel where she is
currently the Sous Chef Pastry. In domestic and
international competitions, she won several Gold
and Silver medals.
Quoc Thanh TRAN was graduated in 2001 from Huflit
University - Hotel Management Major. He worked
since in several famous five Stars Hotels and
restaurants in Vietnam like New World Hotel
Saigon. Currently he is the Sommelier Wine
Specialist of Metro Cash and Carry Vietnam. He
won several domestic competitions in Vietnam.
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Accomodation
One of the best-located hotels in Shanghai, the
Jin Jiang Hotel is conveniently situated close to
Huaihai Road, the "Champs-Elyses" of Shanghai.
Its accommodations overlook 16,500 square meters
of beautiful gardens and are spread across three
unique buildings, the historic Cathay Building
(built in 1929), the lavish mid-1930s suite-only
Grosvenor House and the modern Cathay Garden
executive wing. The Jin Jiang Hotel, with its
many facets, flavors and features, is a reminder
of what a truly "grand" hotel should
be. ADDRESS 59 Mao Ming Road(S), Shanghai,
China Telephone [phone] http//www.jinj
ianghotels.com/hotel/location/540
Quoc Thanh TRAN was graduated in 2001 from Huflit
University - Hotel Management Major. He worked
since in several famous five Stars Hotels and
restaurants in Vietnam like New World Hotel
Saigon, The Park Hyatt Saigon, The Mandarin
Restaurant, The Khai Silk Corporation. Currently
he is the Sommelier Wine Specialist of Metro
Cash and Carry Vietnam. He won several domestic
competitions in Vietnam.
Ngo Lam Khanh TRAN was graduated in 2001 from
Saigon University (Domestic Sciences), she joined
the Sofitel Plaza Saigon Hotel where she is
currently the Sous Chef Pastry. In domestic and
international competitions, she won several Gold
and Silver medals.
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Competition Location
Established in 1985, Shanghai Cao Yang Vocational
School is a Chinas key vocational senior high
school at the national level approved by the
Ministry of Education, while once gaining the
achievement of Shanghai Advanced Vocational
Education Unit, Shanghai Municipal Safe and
Civilized Campus, Model Unit of Pu Tuo
District.With investment of RMB 230 million yuan
on the infrastructure, the school has a
construction space of 68200 square meters while
with occupancy of 65 acre. Boasting the four
well- equipped teaching buildings for different
specialities. ADDRESS 240 Qing Jian Road,
Shanghai, China Telephone [phone]
Quoc Thanh TRAN was graduated in 2001 from Huflit
University - Hotel Management Major. He worked
since in several famous five Stars Hotels and
restaurants in Vietnam like New World Hotel
Saigon, The Park Hyatt Saigon, The Mandarin
Restaurant, The Khai Silk Corporation. Currently
he is the Sommelier Wine Specialist of Metro
Cash and Carry Vietnam. He won several domestic
competitions in Vietnam.
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The Menu
STARTER
 Darne de Saumon à la Royale  Norvegian
Salmon Steak with Royal Sauce (free style)
(Guide Culinaire, page 197, recipe N1672)
MAIN COURSE
 Filet de Boeuf Saint-Germain  Canadian Beef
Tenderloin, Saint Germain (free style) (Guide
Culinaire, page 277, recipe N2275)
DESSERTS
a)  entremet  with 4 compulsory ingredients
(free style) - 1 ingredient solid white
chocolate - 1 ingredient liquid organic soja
sauce HONA - 1 ingredient in powder ground
cinnamon - 1 fruit kiwi b)  Pèche Melba 
(free style) (Guide Culinaire, page 557,
recipe N4674)
OTHERS
a) The Sommelier or Maître dHôtel will have to
pair the 4 dishes with wines selected in our
Partner MontRose wine list b) The dishes will
be served in 6 plates similar, and 1 presentation
of 6 portions on a service tray
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DETT Rundown
DATE TIME DETAILS
10-25 Friday Welcome all the candidates
10-25 Friday 1430 Welcome all the candidates at the hotel and go to visit school
10-25 Friday 1600 Back to the hotel
10-25 Friday 1600 Debriefing candidates and judges
10-25 Friday 1700 free time


10-26 Saturday 0700 pick up a hotel
CONTEST TIME TABLE CONTEST TIME TABLE CONTEST TIME TABLE CONTEST TIME TABLE
TEAM 1 TEAM 1 TEAM 1 TEAM 1
0700 Kitchen Pastry team 1 to start

welcomecustomers 1035 1050 DRESSING TABLE FOR 6
1050 1053 Seating Judge and sells argument

starter 1058 1106 1st course to present and serve on plate
1106 1113 judge testing
1106 1111 cleaning table "1st course"

main course 1111 1118 2nd course to present andto serve on plate
1118 1126 judge testing
1126 1131 cleaning table "2nd course"

dessert 1131 1140 dessert to present and serve on plate
1140 1150 judge testing
1150 1155 cleaning table "3rd course"

1155 1200 take off table clothes for next team
TOTAL TIMING 0500

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DETT Rundown
TEAM2 TEAM2 TEAM2 TEAM2
0835 Kitchen Pastry team 2 to start

welcomecustomers 1210 1225 DRESSING TABLE FOR 6
1225 1228 Seating Judge and sells argument

starter 1233 1241 1st course to present and serve on plate
1241 1248 judge testing
1241 1246 cleaning table "1st course"

main course 1246 1253 2nd course to present andto serve on plate
1253 1301 judge testing
1301 1306 cleaning table "2nd course"

dessert 1306 1315 dessert to present and serve on plate
1315 1325 judge testing
1325 1330 cleaning table "3rd course"

1330 1335 take off table clothes for next team
TOTAL TIMING 0500

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DETT Rundown
TEAM 3 TEAM 3 TEAM 3 TEAM 3
1010 Kitchen Pastry team 3 to start
0010
welcomecustomers 1345 1400 DRESSING TABLE FOR 6
1400 1403 Seating Judge and sells argument

starter 1408 1416 1st course to present and serve on plate
1416 1423 judge testing
1416 1421 cleaning table "1st course"

main course 1421 1428 2nd course to present andto serve on plate
1428 1436 judge testing
1436 1441 cleaning table "2nd course"

dessert 1441 1450 dessert to present and serve on plate
1450 1500 judge testing
1500 0455 cleaning table "3rd course"

1505 1510 take off table clothes for next team
TOTAL TIMING 0500

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DETT Rundown
TEAM 4 TEAM 4 TEAM 4 TEAM 4
1145 Kitchen Pastry team 4 to start

welcomecustomers 1520 1535 DRESSING TABLE FOR 6
1535 1538 Seating Judge and sells argument

starter 1543 1551 1st course to present and serve on plate
1551 1558 judge testing
1551 1556 cleaning table "1st course"

main course 1556 1603 2nd course to present andto serve on plate
1603 1611 judge testing
1611 1616 cleaning table "2nd course"

dessert 1616 1625 dessert to present and serve on plate
1625 1635 judge testing
1635 1640 cleaning table "3rd course"

1640 1645 take off table clothes for next team
TOTAL TIMING 0500


AWARD CEREMONY AWARD CEREMONY AWARD CEREMONY AWARD CEREMONY
1645 173000 Award ceremony

1830 end of activities

10-27 Sunday Back to Home
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Our VIPs Guests
Chef Yves THURIES France
French General Consul of Shanghai Mr.
Emmanuel LENAIN
Mr. Jean-Luc PETITRENAUD French TV Journalist
Chef Paul PAIRET UV Mr
Mrs Bund , Shanghai
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Main Sponsors 2013

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to contact us
Disciples Escoffier International Asia
www.disciples-escoffier-asia.com www.disciples-esc
offier.com e-mail
 louis-antoine-giroud_at_hotmail.fr