COMPETITION PROGRAM
Date: Wednesday 10 May 2006
Venue: Nile Hilton Hotel Cairo, Alf Leila Wa Leila Ballroom
Salon Secretary Opens: Open from 7:00 am
Judging: All participants and none Jury Members must clear the hall by 09:00 am.
Exhibition hall doors will be locked at 09:05 am. Judging will commence promptly at 09:15 am.
Visitors: Salon exhibition will be open to the public at 12.00 noon, or when judging is completed.
Clearing Time: Clearance of exhibits at 7:00 pm, or after the award ceremony.
Award Presentation: On Wednesday 10 May as of 6:00 pm at the Nile Hilton Hotel,
Alf Leila Wa Leila ballroom.
COMPETITION CATEGORIES
Category 1: Plated Starters
To display three different types of starters, two cold and one hot, for one cover each
suitable for a la carte service. Presented cold to represent hot where applicable.
Practical up-to-date presentation is required.
Table space allocated: 90 cm x 80 cm
Recipes required
Category 2: Tapas / Finger Foods and or Snacks
To display 5 different kinds of tapas, bite size, cold or hot in 6 separate portions.
Presented cold represent hot where applicable.
Table space allocated: 90 cm x 80 cm
Name of each tapa and ingredient listing required
Category 3: Show Platter Meat, Game and/or Poultry (Cold)
To display one platter 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.
Table space allocated: 90 cm x 80 cm
Ingredient list required
Category 4: Show Platter Fish, Shellfish, Mollusks (Cold)
To display one platter 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.
Table space allocated: 90 cm x 80 cm
Ingredient list required
Category 5: Plated Main Course
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.
Table space allocated: 90 cm x 80 cm
Recipes of each dish required
Category 6: Three-Course Menu: Cold Starter, Main Course, 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.
Table space allocated: 90 cm x 80 cm
Menu and Recipes of each dish required
Category 7: Vegetarian Platter
Display 1 vegetarian platter ovo-lacto-vegeterian (no meat, milk products and eggs
are allowed) as a main course for 2 persons, restaurants platter, prepared hot, displayed
cold. One separate plate of one portion must be displayed to view actual portion. Total
of 3 portions should be prepared.
Table space allocated: 90 cm x 80 cm
Recipes required
Category 8: Plated Desserts with Showpiece
To display three plated desserts, exactly the same, with showpiece. The plated desserts
and showpiece have to be in harmony, and theme based. The showpiece should be of edible products only like; chocolate, sugar,
pastillage, etc.
Table space allocated: 90 cm x 80 cm
Name of dish and ingredient list required
Category 9: Petit Fours with Showpiece
To display five different kind 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.
Table space allocated: 90 cm x 80 cm
Recipes of each kind required
Category 10: Novelty Cake
To display one dummy cake, factice base, no filling / sponge / cream.
Size to serve 15 to 20 people, free shape. Theme should be based on special event like
Mother's day, Birthday, Christmas, etc. Topping and decoration have to consist of edible
products only.
Table space allocated: 50 cm x 50 cm
Category 11: Wedding Cake
To display a three layer Wedding Cake (dummy). The dimensions including base or stand
should not exceed 90 cm width and one meter height. Topping and decoration have to
consist of edible products only (sugar icing, gum paste, fondant).
Table space allocated: 90 cm x 80 cm
Category 12: Decorative Showpiece
To display an artistic showpiece of competitor's own choice of edible materials.
Only natural raw materials should be used for making the showpiece. The dimensions,
including base or stand, should not exceed 90 cm width and one meter height. No external
support or taped wire allowed.
Competitor should identify on registration form which of the materials below will
be used to make the showpiece.
A. Sugar
B. Pastillage
C. Chocolate
D. Marzipan
E. Fat
F. Cheese
G. Baked Bread Dough
H. Salt Dough
I. Fruit or Vegetable Carving
J. Chocolate Carving
Table space allocated: 90 cm x 80 cm
Category 13: Decorative Showpiece Theme Related to the Netherlands
To display a decorative showpiece of competitor's own choice of edible materials.
The theme of the showpiece should reflect the Netherlands. Only natural raw materials
should be used for making the showpiece. The dimensions including base or stand should not
exceed 90 cm width and one meter height. No external support or taped wire allowed.
This is a special category in this year's National Salon Culinaire on the occasion of the
Holland Culinary Festival, organized by the Royal Netherlands Embassy and hosted at
the Nile Hilton. The highest score in this category will be awarded with a special prize.
Table space allocated: 90 cm x 80 cm
The Egyptian Chefs Association will nominate the best Decorative Showpieces for donation
to the Nile Hilton to be on display at the hotel on the occasion of the Holland Culinary
Festival.
JUDGING CRITERIA
The Judging Committee's decision is final. No change or appeals are allowed.
The maximum points per exhibit are 50 composed as follows:
For categories 1, 2, 3, 4, 5, 6, 7, 8 and 9
Plated Starters / Tapas, Finger Foods, and or Snacks / Show Platter Meat, Game, Poultry (Cold)
/ Show Platter Fish, Shellfish, Mollusks (Cold) / Plated Main Course / Three Course Menu / Vegetarian Platter /
Plated Desserts with Showpiece / Petit Fours with Showpiece
| Composition, Originality | 10 Points |
| Correct Preparation | 10 Points |
| Practical, Up-to Date Serving | 10 Points |
| Presentation | 15 Points |
| Menu, Ingredient List and Recipes | 5 Points |
For categories 10, 11 and 12
Novelty Cake / Wedding Cake / Decorative Showpiece
| Degree of Difficulty | 20 Points |
| Artistic Achievement | 15 Points |
| Creativity | 15 Points |
For category 13
Decorative Showpiece Theme Related to the Netherlands
| Relation to Theme | 10 Points |
| Degree of Difficulty | 20 Points |
| Artistic Achievement | 10 Points |
Composition, Originality
Ingredients and side dish must be in harmony with the main piece as to quality,
taste and color. For classical dishes, the original recipe is applicable (in case of
doubt, Escoffier shall prevail). Dishes must exhibit modern culinary art, served up in
an efficient manner, i.e., dishes carefully prepared and finished that may be considered
to constitute wholesome and healthy nourishment.
Correct Preparation
Appropriate culinary preparation free of unnecessary additions and ingredients. Dishes
conceived hot have to be exhibited cold and must be glazed with aspic (for presentation
purposes only). For tips on the proper use of aspic CLICK.
Practical, Up-to-date Serving
Economy and time spent have to be taken into consideration. Plated dishes should
correspond to actual service. Plate bottoms must not be mirrored and must not be of porous
materials. Bases and inedible presentation materials are not to be used. Small croutons
are not considered to be bases.
Presentation
Food items utilized must be in harmony as to quantity and the number of persons indicated.
Judges have the right to take out any portion or display that does not correspond with the
correct ingredients used or recipe presented.
Menu, Ingredient List and Recipes
Menu can be displayed any way, you chose. Recipe MUST be typed including precise
weight-ingredient and method of cooking (short version). Ingredient list MUST be
typed including precise weight-ingredient. Any menu or ingredient list must be typed in
English.
Degree of Difficulty
The degree of difficulty involved in the creation of the Wedding Cake, Novelty Cake and
Decorative Showpiece.
Artistic Achievement
The Wedding Cake, Novelty Cake and Decorative Showpiece displayed should show
enthusiasm on the principles of ethics and aesthetics.
Creativity
Individual ideas must be developed and realized in an original way using culinary
materials. It should be possible to see the novelty of the display spontaneously.
AWARDS & CERTIFICATES
Certificate of Participation
Competitors who have completed their classes for which they have been registered
will each receive a Certificate of Participation on the day of their participation
during the Salon.
Medals & Award Certificates
The respective medals and certificates will be awarded to any competitor if he
attains points as follows:
| Gold | 46-50 Points |
| Silver | 39-45 Points |
| Bronze | 32-38 Points |
| Merit Certificate | 25-31 Points |
SPECIAL AWARDS
Special awards for individual competitors with the highest scores will be given as follows:
Individual
- Egyptian competitor with the highest score in 1 till 7
- Egyptian competitor with the highest score in category 8 till 13
- Egyptian competitor under the age of 24 with the highest score in category 1 till 7
- Egyptian competitor under the age of 24 with the highest score in category 8 till 13
Establishment
Establishment with the highest overall medal score in both hot kitchen and pastry
categories, with a minimum score of two medals in category 1 till 7 and two medals
in category 8 till 13, will be awarded the ECA Culinary Trophy 2006.
The point system for each medal scored will be as follows:
| Bronze Medal | 5 Points |
| Silver Medal | 15 Points |
| Gold Medal | 30 Points |
Please Note
- No religious, political or sexual related displays and or show pieces will be
allowed for the exhibition, these items will not be judges and will be
removed by the jury.
- All exhibits will be judged the day of exhibition. Merit Certificates winners
will be announced at 4:00 pm. The Award Giving ceremony for
medal winners and highest scores will be at 6:00 pm on 10 May.
- Medals and Certificates will be awarded on 10 May at the discretion of the
judges subject to a satisfactory standard being reached in each category.
- In case of dispute, the guidelines as laid down by WACS will apply.
- The Judging Committee for categories 1, 2, 3, 4, 5, 6 and 7 will comprise a Head
Judge, five international experienced professional Executive Chefs; and
for categories 8, 9, 10, 11, 12 and 13 of a Head Judge and five international experienced
professional Executive Pastry Chefs.
- Any medals or certificates that are not accepted by the competitor or his/her
helper at the presentation ceremony will be withheld, unless prior
arrangements are made with the organizers.
- A medals and certificates presentation ceremony will be held for all categories on
Wednesday 10 May, at 6:00 pm at the Nile Hilton Hotel, Alf Leila Wa Leila ballroom.
RULES AND REGULATIONS OF PARTICIPATION
Please read the following carefully. The instructions herein are mandatory.
Non-compliance with any of the points mentioned could lead to disqualification.
1. The Egyptian Chefs Association (ECA) a member of the World Association of
Cooks Societies (WACS) is the body responsible for the salon and the
investiture of the salon organizing committee.
2. Participation in the National Salon Culinaire 2006 is open to any
Egyptian professional chef, pastry chef, bakery chef and kitchen artist who is
currently employed at a recognized catering or hospitality establishment.
3. Each individual contestant is allowed one helper to assist him/her with
arriving equipment, setting up, etc. No other help is allowed to a
competitor. Assistants have to be signed up by name on your registration form
to the National Salon Culinaire'06. Only competitors and assistants signed up by name
and dressed in chef's uniform will be allowed into the ballroom during the set-up
time between 7.00 AM and 9.00 AM.
4. All competitors and assistants MUST wear freshly laundered chef's uniform
with headgear when setting up, and during the award presentation
ceremony. If a competitor or/and his assistance is incorrectly dressed
during the setting up or the award presentation ceremony he/she will
either be disqualified or the awards will be withdrawn from him/her.
5. Competitors should attend to, unpack and display their exhibits on the
day and time specified by the committee.
6. While it is in the best interest of competitors to keep their exhibits in
a clean and attractive condition, NO exhibits may be
removed until the specified time for removal, nor will any interference with goods entered
for the competition be allowed after exhibits have been submitted for judging.
7. All exhibits of perishable nature must be removed as specified by the
committee, failing to do so the committee shall have the authority to
disperse, remove or destroy any exhibit not removed by the exhibitor. TIME FOR
CLEARING THE EXHIBITS WILL BE ON Wednesday 10 May AT 7:00 PM OR AFTER THE
AWARD CEREMONY.
8. Exhibits MUST be of EDIBLE PRODUCTS ONLY.
9. Competitors must ensure that no name/logo of his organization/hotel is
visible to the judges during judging.
10. Competitors please NOTE that points will be deducted if the complete or
part of the display is not kept within the space limit allocated.
11. The organizer shall not under any circumstances be responsible for the
loss or damage of any exhibit, goods, and dishes or personnel belongings.
However, reasonable precautions will be taken to avoid loss or damage.
12. All exhibitors and competitors at the National Salon Culinaire 2006
assign all rights concerning menus, recipes, videos, photographs, sound
recording, advertisement etc. to the Egyptian Chefs Association.
13. The organizer is entitled to cancel or postpone the salon, or alter the
duration, timing or schedule of the event.
14. The organizer reserves the right to cancel any category or limit the
number of entries or extend, modify or revoke any of the rules and
conditions without being held liable for any claims for compensation
whatsoever.
15. The registration fees are not refundable in case of cancellation or
withdrawal of the competitor.
16. The organizer reserves the right to redefine, modify or add to any of the
above rules and conditions and their interpretation of these is final.
GUIDELINES
General
Culinary art exhibitions are the show window of the profession and should serve daily practice, give junior cooks new ideas and inform a broader public of the progress in culinary art. For economic and personal reasons, exhibits should reach the greatest effect by simple means. Judges will recognize the personal skill and performance of the exhibitor. For exhibitors and judges, the following guidelines shall apply.
Exhibits
Exhibits must be designated correctly. In order to get appropriate recognition by the judges, the exhibitor must exhibit the entire category requirement in that day.
1. Composition
- Ingredients and side dishes have to be in harmony with the main piece as
to quality, taste and color.
- For classical dishes, the original recipe is applicable (in case of
doubt, Escoffier shall prevail).
- Platters must not present pompously piled up classical ideas, but modern
culinary art served up in an efficient manner, i.e. dishes carefully
prepared and finished that may be considered to constitute wholesome and
healthy nourishment in the sense of dietetics.
2. Correct Preparation
- Appropriate, culinary impeccable and healthy preparation, free of
unnecessary additions and ingredients. The exhibitor assures that the
exhibits have been produced and prepared completely by himself, or the
registered team members. If this assurance is not given, the jury will
not judge the exhibit.
- Clean, correct cut of meat.
- Meat English style has to be roasted a point, i.e. pink, so that no blood
comes out in the process of glazing with aspic.
- The platter should not look unattractive by meat and vegetable juices.
- Vegetables have to be cut in an exact expert way.
- For better preservation, side dishes should not be overcooked.
- Artificial thickening may be used for whipped cream, whipped white of
egg, creams etc.
- Dishes, conceived hot but exhibited cold, must be glazed with aspic (for
preservation purposes).
3. Practical and Modern Serving
- Economy and time spent have to be taken into consideration.
- Plate dishes should correspond to actual service, rule of dump: 1/2 of a
la carte dish.
- Pompous plates should not be used.
- Plate bottoms must not be mirrored.
- Meat slices have to be arranged before the remaining piece of meat with
the cut in the direction of the viewer, and not as they fall when cut, to
allow the guest to serve himself quickly and without any difficulty.
- Artificial ways of serving, salad leaves, bunches of parsley, tomato
halves & roses, radishes, whole Truffles do not belong on a cold or hot
restaurant plate.
- Egg dishes are served on glass or china plates only.
- If eggs are served on silver plates, they must not get in touch with the
plate.
- Paper should only be used under dishes fried in the frying pan, not
otherwise.
- If textile napkins are used, they should be underlined by paper doilies.
- Meat, fish, vegetables and sweets should not get in touch with textile.
- Small croutons are not considered to be bases.
- Plate rims should remain free.
- Tinfoil, wax, wood and similar things do not go together with cooked
dishes and have to be avoided.
- The coloring of aspic, especially in color glazing and unrelated for the
treatment of food, is unsanitary and undesirable.
- If fruits are used, meat should be garnished only with small fruits, thin fruit
slices, etc.
4. Presentation
- The size of the plate must be adequate to the dish and the number of
persons.
- Dishes should be nicely served and be in perfect harmony.
- Main dish and decoration should be in conformation as to size and colors.
- The weight of a serving should correspond to normal, consumable
quantities and according with recognized rules.
- The plates should not give the impression of being overloaded.
- If necessary, side dishes have to be served separately.
- Sauceboats should be filled to 2/3 only.
- Vegetables which are not precisely cut or which are formed into shapes
lead to a reduction of points.
5. Difficulty and Work Expended
- Taking into consideration that victuals are employed, the judgment is primarily based
on the artistic work but also on the degree of difficulty and the work expended.
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