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Location: Movenpick Resort Hurghada; previous Continental Resort
Time Schedule on Monday 26 March
Set-up of cold platter exhibits: 07.00hrs – 08.30hrs
Judging: 09.00hrs – 12.00hrs
Salon open to Public: 13.00 – 16.00hrs
Official award ceremony: 18.00hrs
Exhibits clearance: 19:00hrs
Registration:
LE 100 for ECA Members and LE 150 for Non-Members per competition category.
Registration forms and payments should be with the ECA office before Thursday 8 March.
Registration Closing Date Thursday 8 March'12
Category 1: Plated Starters
To display three different types of starters, hot or cold, for one cover each suitable for a la carte service.. Presented cold to represent hot where applicable. Practical up-to-date presentation is required. Recipes of each dish required.
Category 2: Show Platters
To display one platter fish or meat for EIGHT PERSONS with showpiece and appropriate garnish. One separate plate of one portion with garnish must be displayed to view actual portion. Total of 9 portions should be prepared. Ingredient list required.
Category 3: Tapas, Finger Foods and or Snacks
To display 5 different kinds of tapas hot or cold, 6 pieces of each kind. Presented cold to represent hot where applicable. Recipes of each kind of tapas required.
Category 4: Plated Main Courses
To display three different types of main course plates for one cover each suitable for a la carte service. Practical up-to-date presentation is required. Presented cold to represent hot. Recipes of each dish required.
Category 5: Plated Three Course Menu
To display one Cold Starter, Main Course, and Dessert. Presented cold to represent hot where applicable. Each dish should be individually displayed, as it would be served on the table. Menu must be balanced and theme based. Menu and recipes of each dish required.
Category 6: Plated Desserts
To display three different plated desserts for one cover each suitable for a la carte service. Practical up-to-date presentation is required. Name of each dish and ingredient list required.
Category 7: Petit Fours with Showpiece
To display five different kinds of Petit Fours, six pieces of each kind. The Petit Fours and showpiece have to be in harmony, and theme based. The showpiece should be of edible products ONLY, like chocolate, sugar, pastillage etc. Recipes of each kind of petit fours required.
Category 8: Showpieces
To display a decorative showpiece of competitor's own choice suitable for placement on buffets as decoration. Only natural, edible materials should be used for making a showpiece. Materials to be used could be poured, pulled, blown or souffled sugar, pastillage or chocolate, baked bread dough, salt dough, or a fruit or vegetable carving showpiece.
Please mark on the entry form the main component of your showpiece, sugar, chocolate, fat, etc.
The dimensions including base or stand should not exceed 90cm width and one meter height.
No internal or external support, toothpicks or taped wire allowed.
Please note: No political, religious or sexual related themes are allowed.
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The Hurghada Salon Culinaire'12 is open for participation to all professional Egyptian chefs.
- Table space allocated: 90 cm x 80 cm for all categories.
- Recipes, menu and ingredient listings should be typed in English.
- All competitors should wear full chefs' uniform, trousers (no jeans allowed), chef's jackets, apron and toque when setting up and during the official award ceremony.
- No name or logo recognition is allowed at the competition exhibits during judging.
- Chefs should set-up their exhibits within the time limit specified, late set-ups will lead to disqualification.
Judging will be according to the WACS rulings. Read the competition program, categories and rulings carefully and please contact the ECA in case of any questions. The rulings are all mandatory and not adhering to any of the rules can lead to disqualification.
All participants will receive a participation certificate.
The respective medals and award certificates will be awarded to any competitor if he attains points as follows:
| Gold with Distinction |
100 Points |
| Gold |
99-90 Points |
| Silver |
89-80 Points |
| Bronze |
79-70 Points |
Merit Certificate
|
69-50 Points
|
Judging will be upon:
For categories 1 till 7
Composition / Professional Correct Preparation / Arrangement & Serving / Presentation & Innovation
Each 25 points for an accumulated maximum score of 100 points.
For category 8
Degree of Difficulty / Work Involved / Creativity / Presentation
Each 25 points for an accumulated maximum score of 100 points.
Download Registration Form
