Egypt Food & Beverage Cup 2007
HACE, Cairo International Conference Center, CICC
7 - 10 November
Introduction
This year's Egypt Food & Beverage Cup 2007 live cooking challenge will serve as the selection round for Egypt's
participation to the Chef's Team Grand Prix competition scheduled to take place in Istanbul from 13 till 17 December. The winning team of the Egypt Food Beverage Cup 2007 will represent Egypt at the Grand Prix competition in Turkey. Airline tickets and accommodation will all be taken care of for the chefs representing Egypt in Turkey.
The selection competition Egypt Food & Beverage Cup 2007 will take place at the ECA live cooking kitchen and restaurant at HACE'07 scheduled take place from 7 till 10 November at the CICC. The Food & Beverage Cup 2007 for the overall best performing team as well as special prizes for teams with the best service and hygiene practices will be awarded by the Egypt Tourist Federation.
The aim of the Egypt Food & Beverage Cup is to encourage young professionals to work and compete in a team environment, performing a creative culinary challenge from live cooking of a three-course menu for 6 people from a mystery basket with ingredients, to table decoration and service.
For Registration form please CLICK Team Composition
Team consists of: 3 Chefs* + 1 Waiter**
*Please note that due to the responsibility of representing Egypt at an International
competition in Turkey at least one chef of the three should be able to communicate and
write in English.
**The waiter is responsible for setting the table and the service of the meal only, and
is not allowed to be part of the menu composition or hands-on preparation in the
kitchen.
Competition Guideline
Each team will be required to prepare and present six portions of each course of the three-course menu, four to be served to the guests, and two for the judging and photography, so six in total for each course.
Time Frame of Competition
Daily two teams from 15.00 till 18.00 hrs. ECA will inform you of the day your team has to compete beforehand after registrations of teams are completed.
Each team will be given 3 hours within the kitchen and service area. This includes the time for menu writing.
15.00 hrs Teams will receive their mystery basket with ingredients.
15.20 hrs Teams submit recipe written in English. After receiving the basket at 15.00 hrs teams will have 20 minutes to submit a recipe in English to the jury for verification of the actual dishes proposed to be cooked from the ingredients provided. Chefs should integrate in their menu all products provided in their basket.
15.45 hrs Cooking starts after judging of mise-en-place setting.
17.15 hrs Starter to be ready for service at 17.15 hrs, remaining courses to follow at approximate 15 minutes intervals.
18.30 hrs Kitchen and Service area to be handed over to the jury in immaculate condition.
Each team will have a 16-square meter kitchen equipped with:
Stainless Steel work tables with under counter shelf
Refrigerators
4 Plate electrical stove with under-counter oven
Each team must bring all needed small equipment and kitchen utensils (such as cutting boards, knives, bowls and pans etc.), plates, glasses, cutlery, table cloth and napkins and any other equipment or utensils needed to cook and serve.
The ECA will provide mineral water and juices to be served with the meal.
Basic condiments, spices and fresh herbs as well as stocks for white and brown sauces, and demi-glace will be provided on the live cooking station.
Chefs are not allowed to bring any other ingredients than provided in the live cooking station and their basket.
Establishment name and logos are allowed.
Each team is responsible for decorating one round table 4 guest seating. Table size will be 1.20m in diameter. Table decoration should be adequate for any restaurant a la carte setting.
Hot food should be served on hot plates and cold / chilled foods on cold / chilled plates.
Team members are responsible to clean up their working area during and after the competition. Kitchen and restaurant tables should be in same condition when returned as received before start of competition. Extra points will be added or deducted depending on the team's clean and neat working habit. Teams are advised to bring along their own materials such as soap, disinfectant, towels, paper towels, gloves etc, all they need to keep their work station clean during the time of competition.
Judging Criteria
The total maximum points attainable is 380, divided as follows:
Mise en Place: 0 - 20 points in total
Planned arrangement of materials for trouble-free working and service.
Hygiene & Sanitation: 0 - 30 points in total
Safe and hygienic work methods before, during and after the completion of the competition. Team will be judged on their hygienic working methods during preparation and service, and also on the cleanliness of returned working area after service is completed. General HACCP rules and regulations will apply.
Please note: A special prize will be awarded for the team with the Best Hygienic Working Standards.
Working Methods & Work flow: 0 - 30 points in total
The chefs should reflect well-organized and well-coordinated working methods.
Correct Preparation: 0 - 30 points in total
Correct basic preparation, cutting, slicing of foods, corresponding to today's modern culinary art. Preparation should be practical and appropriate cooking methods must be applied for all ingredients. The menu should feature a variety cooking methods.
Arrangement and Presentation: 0 - 20 for each course, 60 max score in total
Clean arrangements, with no artificial garnishes and no-time consuming arrangements. Exemplary plating to ensure an appetizing appearance. The three course menu should be served plated.
Taste: 0 - 30 for each course, 90 max score in total
The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform today's standards of nutritional values.
Innovation: 0 - 20 for each course, 60 max score in total
Creative and new up-to-date presentation and use of the ingredients is what the judges want to see.
Use of All Ingredients in the Basket: 0 - 40 points in total
All ingredients in the basket have to be incorporated in the three course menu.
Ingredients not incorporated in the menu will lead to reduction of points.
Timing: 0 - 20 points in total
Timing of serving the Starter, Main Course and Dessert should be smooth in accordance with guest's expectations. From the time the Chief Judge calls for pick-up of the 1st course, no more than 5 minutes should pass or points will be deducted for every minute delayed.
Table Decoration
The table setting and decoration (one table, 4 guests) should be elegant and innovative suitable for an a la carte restaurant setting. Creative use of display materials and a unique presentation of centerpiece suitable for food service; cleanliness of linen, flatware and glasses etc.
Please Note: A special prize will be awarded for the team with the Best Looking Table. This score however does not influence the overall score of the performance of the chefs.
Service
The service should reflect everything a guest expects from service staff; friendly, professional and efficient in accordance with correct service techniques.
Please note: A special prize will be awarded for the waiter with the Best Service Standards. This score however does not influence the overall score of the performance of the chefs.
Awards
Participation Certificate
All team members will receive a certificate of participation.
Achievement Awards & Prizes
Overall Highest Score Awards
1st Prize
Egypt Food & Beverage Cup 2007 for the establishment
Smaller version of Egypt Food & Beverage Cup 2007 for each team member
Gold medal and 1st prize achievement certificate for each team member
Invitation to represent Egypt at the Chef's Team Grand Prix competition scheduled to take place at the Istanbul International Gastronomy Festival in Turkey from 14 till 18 December'07. Airline tickets and accommodation provided for the 3 chefs of the team, sponsored by EGM - Egyptian Group for Marketing.
2nd Prize
Silver medal and 2nd prize achievement certificate for each team member.
LE 2000 prize money for the team.
3rd Prize
Bronze medal and 3rd prize achievement certificate for each team member.
LE 1000 prize money for the team.
Special Awards
1st Prize Hygiene Award, for the Establishment
1st Prize Table Decoration Award, for the Establishment
1st Prize Service Award, for the Best Waiter
Registration Fee / Deposit
Registration fee / deposit for the Egypt Food & Beverage Team Competition
Corporate ECA Members
LE 250
Non-Corporate Members
LE 500
Please note that a LE 500 deposit needs to be added to the registration fee upon submitting your registration form. The LE 500 will be returned to the establishment in cash by the ECA after completion of service on the day your team competes.
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