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Enter our Christmas Contest and get a chance to WIN the 1st PRIZE!

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Don’t forget you have until the 26th of September to send us your application. Please find more information below

If you have any question about the contest
Please send an email to contest@classicfinefoods.co.uk

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THE 3 STEPS OF THE CONTEST

step1

THE APPLICATION

Enter our contest by creating an amazing Christmas Entremet

before 26th September midnight

All creations must be a Christmas Entremet for 10 persons, with a maximum weight of 1.250 kg.
You must use at least one Valrhona chocolate, one Capfruit fruit puree and one PCB item of your choice.
The contest will be anonymous, so please do not include your name or company name on your creation.
Any entries received with either name or company name on the finished entremet will not be accepted.
Please send the full recipe and two high resolution images of your entremet (one of the whole entremet and one of the cut entremet so we can see the inside) to: contest@classicfinefoods.co.uk
They must be received no later than the 26th of September midnight.
Please include your name, company name, phone number, a description of the dish and any notes relating to your inspiration.

step2

THE SHORTLISTING

Be the favourite of our professional panel
and get the most votes on our website

between 28th September & 19th October

    All the participants will get a score made of 2 different ratings:
  • The rating from our professional panel will account for 60% of the total score. The panel is composed of Maxime Michelot (Jury President/Winner of CFF Contest 2015), Denis Dramé MCA (Pastry Chef for TheTasteLab by Classic Fine Foods London) and Luke Frost (Valrhona Pastry Chef UK). They will blind rate each recipe and visuals.
  • The number of votes on our contest webpage will account for 40% of the total score. The images will be displayed on the webpage (without any mention of your name/company name, so it will remain anonymous). We would like to bring your attention to the strict rules of this shortlisting phase. Should any participant or their friends and relatives mention his/her identity on the contest website or any social media, we reserve the right to exclude them from the contest.
step-1

THE FINAL

Get the highest score from our judges in our great final in TheTasteLab

on 1st November

The 5 finalists will be invited to re-create their entremet during the live competition final in TheTasteLab. The final will consist of a blind tasting of the entremets by three judging panels:

  • A professional panel with Maxime Michelot (Jury President and Winner of CFF Contest 2015), Denis Dramé MCA (Pastry Chef for TheTasteLab by Classic Fine Foods London) and Luke Frost (Valrhona Pastry Chef UK).
  • An amateur panel of foodies.
  • A press panel of journalists.

They will all taste the creations and judge on the taste and appearance to choose the overall winner. The final will be followed by the announcement of the winner, as well as the prize giving.

+ STEP 1
step1

THE APPLICATION

Enter our contest by creating an amazing Christmas Entremet

before 26th September midnight

All creations must be a Christmas Entremet for 10 persons, with a maximum weight of 1.250 kg.
You must use at least one Valrhona chocolate, one Capfruit fruit puree and one PCB item of your choice.
The contest will be anonymous, so please do not include your name or company name on your creation.
Any entries received with either name or company name on the finished entremet will not be accepted.
Please send the full recipe and two high resolution images of your entremet (one of the whole entremet and one of the cut entremet so we can see the inside) to: contest@classicfinefoods.co.uk
They must be received no later than the 26th of September midnight.
Please include your name, company name, phone number, a description of the dish and any notes relating to your inspiration.

+ STEP 2
step2

THE SHORTLISTING

Be the favourite of our professional panel
and get the most votes on our website

between 28th September & 19th October

    All the participants will get a score made of 2 different ratings:
  • The rating from our professional panel will account for 60% of the total score. The panel is composed of Maxime Michelot (Jury President/Winner of CFF Contest 2015), Denis Dramé MCA (Pastry Chef for TheTasteLab by Classic Fine Foods London) and Luke Frost (Valrhona Pastry Chef UK). They will blind rate each recipe and visuals.
  • The number of votes on our contest webpage will account for 40% of the total score. The images will be displayed on the webpage (without any mention of your name/company name, so it will remain anonymous). We would like to bring your attention to the strict rules of this shortlisting phase. Should any participant or their friends and relatives mention his/her identity on the contest website or any social media, we reserve the right to exclude them from the contest.
+ STEP 3
step-1

THE FINAL

Get the highest score from our judges in our great final in TheTasteLab

on 1st November

The 5 finalists will be invited to re-create their entremet during the live competition final in TheTasteLab. The final will consist of a blind tasting of the entremets by three judging panels:

  • A professional panel with Maxime Michelot (Jury President and Winner of CFF Contest 2015), Denis Dramé MCA (Pastry Chef for TheTasteLab by Classic Fine Foods London) and Luke Frost (Valrhona Pastry Chef UK).
  • An amateur panel of foodies.
  • A press panel of journalists.

They will all taste the creations and judge on the taste and appearance to choose the overall winner. The final will be followed by the announcement of the winner, as well as the prize giving.

DESIGN YOUR CHRISTMAS ENTREMET WITH THE FOLLOWING PRODUCTS

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You will have to use at least one of the Valrhona chocolates from Classic Fine Foods Product Collection. There are more than 40 chocolates to choose from.

Will you go for dark, milk, white or Dulcey blond chocolate? Will you design your creation with double fermented chocolates, pure origin grand crus, grand crus blends or gourmet creations? Let your creativity shine!

valrhona-logo

You will have to use at least one of the Valrhona chocolates from Classic Fine Foods Product Collection. There are more than 40 chocolates to choose from.

Will you go for dark, milk, white or Dulcey blond chocolate? Will you design your creation with double fermented chocolates, pure origin grand crus, grand crus blends or gourmet creations? Let your creativity shine!

You will have to use at least one of the Capfruit fruit purees from Classic Fine Foods Product Collection.

We offer more than 50 different flavours so the possibilities are endless. It includes a choice of red fruits, exotic fruits, orchard fruits and citrus fruits, as well as innovative fruit blends with the ‘Creations’ range.

You will have to use at least one of the Capfruit fruit purees from Classic Fine Foods Product Collection.

We offer more than 50 different flavours so the possibilities are endless. It includes a choice of red fruits, exotic fruits, orchard fruits and citrus fruits, as well as innovative fruit blends with the ‘Creations’ range.

Your creation will have to showcase at least one PCB item of your choice. We have a great selection of transfer sheets, crumpled papers, chocolate decorations, chocolate and fruit tattoos, moulds and many more. It’s time to bring the wow factor to your entremet!

LOGO-PCB-CREATION-Q

Your creation will have to showcase at least one PCB item of your choice. We have a great selection of transfer sheets, crumpled papers, chocolate decorations, chocolate and fruit tattoos, moulds and many more. It’s time to bring the wow factor to your entremet!

THE PRIZES

1ST PRIZE

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Includes 2 day hands-on training course, flight tickets to New York and accommodation for 4 nights.
To be used before end of 2017.

The winner will have his/her recipe published in Chef Magazine.

2ND PRIZE

3 DAY HANDS-ON TRAINING IN THETASTELAB, TO BE USED BEFORE END OF 2017

3RD PRIZE

A DINNER FOR 2 IN A LONDON
MICHELIN-STARRED RESTAURANT

4TH PRIZE

A CHAMPAGNE BOTTLE & A VALRHONA
COOKING WITH CHOCOLATE BOOK

5TH PRIZE

A CHAMPAGNE BOTTLE & A VALRHONA
COOKING WITH CHOCOLATE BOOK

KNOW MORE ABOUT OUR PROFESSIONAL PANEL

Denis Dramé MCA

Denis Dramé MCA

Pastry Chef for TheTasteLab by
Classic Fine Foods London

Denis has recently joined Classic Fine Foods to run TheTasteLab. He began his career at the City Bakery in New York. He has worked alongside Raymond Blanc and Benoit Blin at the iconic 2 Michelin Star Le Manoir aux Quat’ Saisons and after a spell at Dainesfield House, Denis took on the role as Head Pastry Chef at Pennyhill Park. In addition to his day to day commitments, Denis regularly judges Pastry competitions and was himself a finalist of the Master of Culinary Arts.

luke_frost

Luke Frost

Valrhona Pastry Chef UK

Luke’s career began twenty years ago when he started as an apprentice with the Savoy Hotel Group. He has since gained a wealth of experience in some of the UK’s leading country hotels, including five years working with Raymond Blanc at his flagship Le Manoir aux Quat’ Saisions and as Head Pastry Chef at Nigel Haworth’s Northcote Manor and The Chester Grosvenor. Most recently Luke worked with the Dorchester Collection, leading the pastry team at Coworth Park, Ascot.

Maxime Michelot

Maxime Michelot

Jury President and Winner of
CFF Contest 2015

Maxime works as Demi Chef de Partie for The Shangri-La Hotel at The Shard, having previously worked at Harrods. He has recently been awarded the new UK Junior Chocolate Master. In 2015, he impressed the judges with his spiced cinnamon log with Valrhona Opalys bavaroise mousse and won the Classic FIne Foods Log Contest. Excited to be the Jury President of the Christmas Entremet Contest 2016, he wishes good luck to all the participants!

LIVE COMPETITION AT THETASTELAB

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Follow us on the_taste_lab

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The final for the Christmas Entremet contest will be held in the recently opened TheTasteLab by Classic Fine Foods London.
TheTasteLab has been designed for our clients to strengthen their techniques, develop new skills, enrich their savoir faire and stimulate their creativity. It is the perfect place to learn, share and meet in a relaxed environment! We offer an exciting program including training, workshops and demonstrations, with the best chefs from around the world and our in house Pastry Chef, Denis Dramé MCA.

The final for the Christmas Entremet contest will be held in the recently opened TheTasteLab by Classic Fine Foods London.
TheTasteLab has been designed for our clients to strengthen their techniques, develop new skills, enrich their savoir faire and stimulate their creativity. It is the perfect place to learn, share and meet in a relaxed environment! We offer an exciting program including training, workshops and demonstrations, with the best chefs from around the world and our in house Pastry Chef, Denis Dramé MCA.

CONTACT

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LONDON
+44 (0) 20 7627 9666
Westway Estate
18-20 Brunel Road, Park Royal
London, W3 7XS

WEST MIDLANDS
+44 (0) 12 1311 1211

Unit C2 Phase 11,
Claymore Tame Valley Commerce Centre
Wilnecote Tamworth Staffordshire B77 5DQ

LONDON
+44 (0) 20 7627 9666

Westway Estate
18-20 Brunel Road
Park Royal, London, W3 7XS