Table Dressing Challenge

28 - 30 August 2019, Marina Bay Sands Expo and Convention Centre, Singapore

This highly anticipated ‘First-In-Singapore’ competition is open to all catering and banquet operations professionals keen to take their sense of style to the next level. It takes more than just creativity to dress up a table. Competitors will need originality, be meticulous to deliver an impeccably set table. Besides the latest trends in tableware, accessories and textiles, this Challenge is also a platform for competitors to showcase their skills in the art of table dressing!

Judges

Lens Gwee (Chief Judge)

Executive Vice President

Food & Beverage Management Association (SG)

Freddy Ong

Business & Commercial Development Director

First Gourmet Pte Ltd

Dennis Ng

Director, Food and Beverage

One Farrer Hotel

Justin Aow

Director of Food & Beverage

Grand Copthorne Waterfront Hotel

Kat Tan

Founder/Director

D Editors Pte Ltd

CHALLENGE THEMES

Each team must select and submit their preferred theme / concept from the following:

The Green Age – Recyclable, Energy Saving and Environmental Friendly
The Ocean
The Garden
The Future
The Festive Season – Celebrations

Team must submit copy / copies (A3 size) of their actual design of the theme / concept they have selected to the Chef de Mission before the briefing.
Team must submit a write up of their selected theme / concept and to brief the panel of Technical Judges on their theme / concept.

RULES & REGULATIONS

Each team made up of 2 service personnel from the Catering / Banquet Operations to showcase the following skills:

Team must bring all their props, materials, linen / table cloth, display stands etc for their tabletop centrepiece
Team must display excellent skill, creativity and innovation
Tabletop centrepiece display must be all dimensional i.e able to be viewed from all angles
The highest point of tabletop centrepiece must be at least 48 inches tall from the round tabletop
Team must display excellent organisational skill
No oversupply of material – no wastage
Overall theme / concept for tabletop centrepiece must be in line with what the team submitted. Team must be able to explain clearly the concept
High standard in personal grooming and presentation
Excellent team work and coordination from set up to final / finished product / display
Good safety, hygiene and cleanliness practice
Working station setup - neatness, cleanliness, orderliness, practical, systematic and smooth workflow

The following will be provided for each team:

6 feet roundtable
1 power point x 13 amps
2 x oblong tables (6 ft x 3 ft each). These will be removed after the setup is done

Team must complete / finish their tabletop centrepiece within 60 minutes.

1 x 6 feet roundtable will be provided to each team and teams will not be allowed to bring their own table

Teams will report for Chef De Mission Briefing at 8:00 am sharp
Teams to bring in their props, materials, display stands etc from 8:00 am to be placed at their assigned competition site – no actual setup permitted until instruction from the Chef de Mission is given to start
Teams must declare any special equipment / props etc brought to the Chef De Mission attention at the morning briefing
Teams will ballot for their team number / tag and will be advised of their serving schedule
Teams to inform Technical Panel of Judges of their theme / concept for their tabletop centrepiece
Uniforms form part of the setup and will be judged.
Teams are advised to observe strict hygiene, cleanliness, safety as well as personal grooming standards

REGISTRATION

Only catering and banquet operations professionals are eligible for this Challenge. Closing date: 31 July 2019.

NEED MORE INFORMATION?

Please contact Mr. Raja Mohanraj, mohanraj.raja@reedexpo.com.sg