competition

Hi chef,s my name is ayan im working in intercontinental hotel in dubai as a commie 1.

in need your help for dubai culinry saloon competition i have to make chicken that is provid by them in competition day when i start and most difficult part is i have only one hour and i have to debone the hole chicken and i have to do 4 same plating which is very difficult for me i trust my self to make it happen.

so plz chefs give me some guidance i have only 15 day.

thanks. chefsteps.

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Comments

brian_martin2001

For boning the chicken here a few links:

http://www.academiabarilla.com/italian-recipes/how-to/boning-chicken.aspx

https://www.youtube.com/watch?v=nfY0lrdXar8

https://www.youtube.com/watch?v=dworCHCm3ts

If you have the resources, I'd practice the techniques here in. If you do not have a slew of chickens, study these so you know them backwards.

As far as preparing, I'm not sure I'd be able to help you with that. there are several methods of chicken on the main website, and here in the forum.

here are a couple links to maybe get the gears in your mind working

chicken noodles https://www.chefsteps.com/activities/chicken-noodles

chicken noodles soup https://www.chefsteps.com/activities/chicken-noodle-soup

do a search and maybe use something you find, or use what you find to come up with something uniquely yours. good luck!

Robert_Conn_II_123023

Competitions are all about practice. I suppose the same can be said for good cooking in general. The best preparation is conscience repetition. If you don't work with a lot of chickens....find a kitchen that does, tell them what your doing and offer to debone their chickens for free. It's a win win situation. As far as plating goes thats more tricky because you may not know all the elements youll have to plate on the day of....so I would approach it this way....work on plating dishes with 3, 4, and 5 elements each. Decide on the geometry and try plating different ingredients within that same geometry. Use any excuse to practice plating with that same geometry. Not the best advice but the best I can offer....Good luck!!!