Egypt Food & Beverage Cup 2006
HACE, Cairo International Conference Center, CICC
13 - 16 November
Theme: Egypt Today 2006
Introduction
This year for the first-time ever the Egyptian Chefs Association will organize
the Egypt Food & Beverage Cup 2006 live cooking challenge. The competition will
take place at the ECA live cooking kitchen and restaurant at HACE'06 scheduled
take place from 13 till 16 November at the CICC. The Food & Beverage Cup 2006
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 full out catering challenge
from live cooking of a three-course menu for 10 people, to table decoration,
service and stewarding.
Egypt Today 2006
The three-course menu, table decoration and service should all reflect the
competition theme "Egypt Today 2006". An often-heard complaint in Egypt is that
the hospitality industry fails to give the tourists a memory of the Egyptian
food culture to take home. The challenge of this competition is to use the wide
variety of Egyptian food products and present Egyptian tasty foods in a
harmonizing modern plated manner in line with the food presentation trends of
today. In addition to the general judging criteria of live cooking competitions
the teams will be judged as well on the authentic Egyptian taste of foods and if
their dishes can be applied in hotels and restaurants as an 'à la carte' menu to
be served to tourists.
Team Composition
Team consists of:
| Captain / Team Manage |
| 2 Chefs |
| 1 Pastry chef |
| 1 Waiter |
| 1 Steward |
The Team Captain / Manager is responsible to direct and supervise the team, and
assist wherever necessary during the service of the meal. The Team Captain
however is not allowed to be part of the hands-on preparation in the kitchen
except for supervising.
Competition Guideline
Each team will be required to prepare and present ten portions of each course of
the three-course menu, eight to be served to the guests, and two for the judging
and photography, so ten in total for each course.
Time Frame Competition
Daily two teams from 12.30 till 17.00 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 4 ½ hours within the kitchen and service area.
- Starting 12.30 hrs, 30 minutes set-up of mise-en-place, to be ready for jury
to judge the mise-en-place setting at 13.00 hrs.
- Cook off as of 13.15 hrs after judging of mise-en-place setting.
- 1st Course to be ready for service at 15.30 hrs, remaining courses to follow
at approximate 15 minutes intervals.
- Kitchen and Service area to be handed over to the jury in immaculate
condition at 17.00hrs.
Each team will have a 16m2 kitchen equipped with:
- Stainless Steel work tables with under counter shelf
- Refrigerators
- 4 Plate electrical stove with under counter oven
Establishment name and logos are allowed.
Each team is responsible for decorating two round tables, 4 guests per table, in
line with the theme "Egypt Today 2006". Table size will be 1.20m in diameter.
For mise-en-place the following finished products are allowed:
- Freshly made Demi Glace or jus (if convenience sauces are used, then only
the powder is allowed and the remaining enhancement of sauce has to be shown on
site)
- Clear stocks
- Sponge
- Baked bread rolls
- Butter, portioned or freshly molded or packed
Meats, fish and poultry must be cleaned and trimmed to desired portion at the
competition area. Also vegetables, fruits and potatoes can be brought in
cleaned,however peeling and cutting has to be done at competition kitchen during
preparation time. 2 ½ hours are given for the preparation to service of the 1st
course this time has to be used to show and exhibit your culinary skills to the
jury. Please note points will be deducted off total score if judges find meats,
poultry, fish, vegetables and or fruits already trimmed, precut, peeled or
sliced.
Each team must bring all needed ingredients, small equipment and 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
their menu.
Please be aware that only non-alcoholic beverages can be served. The team should
serve beverage (juice) suitable to their menu.
Hot food should be served on hot plates and cold / chilled foods on cold /
chilled plates.
Team members are responsible in coordination with their steward 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.
Ten copies of the menu typed in English should be provided, eight copies for the
guests to put on the table and two copies to submit to the jury.
Judging Criteria
Total maximum points attainable is 400, 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.
| Correct Preparation | 0 - 30 points in total |
Correct basic preparation of food, corresponding to today's modern culinary art.
Preparation should be practical and appropriate cooking methods must be applied
for all ingredients. Each plate should feature at least 3 different 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, so no mezza served in communal bowls set in
the center of table are allowed, individual portion bowls individually served
are allowed.
| Taste | 0 - 30 for each course, 90 max score in total |
The typical taste of Egyptian foods and ingredients should be preserved.
In quality, flavor and color the dish should conform to today's standards of
nutritional values; light, fresh and healthy, so avoid the use of too much fat
and oils.
| Innovation | 0 - 20 for each course, 60 max score in total
|
Creative and new up-to-date presentation and use of Egyptian foods and
ingredients is what the judges want to see.
| Theme Relation | 0 - 20 points in total |
The entire presentation of the three-course menu, from taste, preparation and
table decoration should be in line with the given theme "Egypt Today 2006".
| Table Decoration | 0 - 30 points in total |
The table setting and decoration (two tables, 4 guests each) should be elegant
and innovative in line with the theme "Egypt Today 2006". 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.
| 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.
| Service | 0 - 30 points in total |
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 team with the
Best Service Standards.
Awards
Participation Certificate
All team members will receive a certificate of participation.
Achievement Awards & Prizes
Overall Highest Score Awards
The top three teams with the highest scores will be awarded by the Egypt Tourist
Federation:
1st Prize
Egypt Food & Beverage Cup 2006 for the establishment
Smaller version of Egypt Food & Beverage Cup 2006 for each team member
Gold medal and 1st prize achievement certificate for each team member
2nd Prize
Silver medal and 2nd prize achievement certificate for each team member
3rd Prize
Bronze medal and 3rd prize achievement certificate for each team member
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 |
For registration form Click
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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