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Taba Heights Salon Culinaire'12
Time Schedule: 16 July Set-up of cold platter exhibits: 08.00hrs – 09.30hrs Judging: 09.30hrs – 11.30hrs Salon open to public: 12.00 – 16.00hrs Official award ceremony: 17.00hrs Exhibits clearance: 18:00hrs 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, 05 July'12. Registration Closing Date: Thursday, 05 July'12 Download Registration Form Competition Categories 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.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.Category 3: Tapas, Finger Foods and/or Snacks To display 5 different kinds of tapas hot or cold, 6 pieces of each kind, suitable for evening cocktail service. Presented cold to represent hot where applicable.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.Category 5: Plated Menu of the Day 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 to be displayed.Category 6: Plated Desserts To display three different plated desserts, prepared 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.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 made of edible products ONLY, such as chocolate, sugar, pastillage, etc.Category 8: Showpieces To display a decorative showpiece of competitor's own choice, suitable for placement on buffets as decoration. Showpieces must be made mostly of edible materials. Other materials are allowed only for internal support. Materials to be used could be sugar (different techniques), doughs, nougat, marzipan, chocolate, cacao painting, fruits, vegetables, salt, butter, fat or spices. 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 a maximum height of 1.50 meters and a maximum width of 1 meter. The minimum height is 60 cm.Please note: No political, religious or sexual related themes are allowed. Download Registration Form General Rules The Taba Heights Salon Culinaire'12 is open for participation to all professional Egyptian chefs.
Awards & Certificates All participants will receive a participation certificate.The respective medals and award certificates will be given to any competitor if s/he attains points as follows:
Judging will be upon: For categories 1 to 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 |
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Egyptian Chefs Association, Headquarter: 20 Salem Salem Street, Agouza, Cairo |
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