To Download Individuals' Registration Form CLICK
To Download Teams' Registration Form CLICK
Date: Tuesday 29 June, 2010
Venue: InterContinental Citystars, Al Saraya Ballroom
Salon Secretary Opens: Open from 7:00 hrs
Judging:
All participants and none Jury Members must clear the hall by 9:00 hrs. Exhibition hall
doors will be locked at 9:05 hrs. Judging will commence promptly at 9:15 hrs.
Visitors
Salon exhibition will be open to the public at 13.00 hrs, or when judging is completed.
Clearing Time
Clearance of exhibits at 19:00 hrs, or after the award ceremony.
Award Presentation
On Tuesday 29 June as of 18:00 hrs at the InterContinental Citystars, Al Saraya ballroom.
ECA CULINARY TROPHY 2010
TEAM COMPETITION
Any catering establishment is allowed to enter only one team.
The winning team will be awarded with the ECA Culinary Trophy 2010.
Table allocation per team: 3,80 meter x 1.80 meter, which equals 6.85 square meters, which will be set up as a
block of 4 banquet tables. The tables have a white covering and skirting. Atering the tables will not be allowed.
Assembly of the team:
1 Team Chef
2 Chefs
1 Pastry chef
Cold Display Culinary Exhibits Requested per Team:
All requested dishes as stated should be displayed. The team entrée will be disqualified
in case one of the requested dishes is missing.
5 Different types of tapas (canapés), in 6 separate portions each, hot or cold.
3 Different types of plated starters, hot or cold, suitable for a la carte service.
1 Festive cold display platter for 8 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. 3 Innovative plated main courses, suitable for a la carte service.
3 Innovative plated desserts, suitable for a la carte service.
1 Platter with petit fours with showpiece, 5 different types of petit fours, six pieces of each kind. Showpiece should be in harmony with platter and of edible products only, with a minimum height of 30 cm and maximum height of 70 cm.
All dishes should be presented cold to represent hot where applicable.
All dishes should have a menu and recipe typed in English.
Any additional decoration, or central display piece within the table space allocated is allowed, but does not influence the overall score. Name recognition of establishment of team is allowed as part of the display.
All the same general WACS rules and guidelines of the Salon Culinaire as specified in this booklet are applicable for the team competition exhibits.
INDIVIDUAL COMPETITION CATEGORIES FOR SENIORS AND JUNIORS
Open to all professional Egyptian chefs. Junior chefs are 25 years or younger on the day of the competition.
Category 1: Plated Starters*
To display three different types of starters 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
On registration form:
J-PS = Junior Plated Starters
S-PS = Senior Plated Starters
Category 2: Tapas / Finger Foods and or Snacks*
To display 5 different kinds of tapas, bite size, in 6 separate portions.
Presented cold to represent hot where applicable.
* Table space allocated: 90 cm x 80 cm
* Name of each tapa and ingredient listing required
On registration form:
J-TA = Junior Tapas
S-TA = Senior Tapas
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
On registration form:
J-SPM = Junior Show Platter Meat
S-SPM = Senior Show Platter Meat
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
On registration form:
J-SPF = Junior Show Platter Fish
S-SPF = Senior Show Platter Fish
Category 5: Vegetarian Platter
To display 1 vegetarian platter ovo-lacto-vegeterian (without meat, but 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
On registration form:
J-VP = Junior Vegetarian Platter
S-VP = Senior Vegetarian Platter
Category 6: 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
On registration form:
J-MC = Junior Main Course
S-MC = Senior Main Course
Category 7: Plated Main Course Middle Eastern Cuisine
To display three different type of main course plates for one cover each suitable for a
la carte service. Main courses should be Middle Eastern cuisine displayed in accordance
with contemporary presentation styles. Practical up-to-date presentation required.
Presented cold to represent hot where applicable.
* Table space allocated: 90 cm x 80 cm
* Menu and Recipes of each dish required
On registration form:
J-MCME = Junior Main Course Middle Eastern Cuisine
S-MCME = Senior Main Course Middle Eastern Cuisine
Category 8: 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
On registration form:
J-TCM = Junior Three Course Menu
S-TCM = Senior Three Course Menu
Category 9: 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.
NOTE: 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 10: 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.
* Table space allocated: 90 cm x 80 cm
* Recipes of each kind required
On registration form:
J-PDS = Junior Plated Desserts with Showpiece
S-PDS = Senior Plated Desserts with Showpiece
Category 11: 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
On registration form:
J-NC = Junior Novelty Cake
S-NC = Senior Novelty Cake
Category 12: 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
On registration form:
J-WC = Junior Wedding Cake
S-WC = Senior Wedding Cake
Category 13: 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.
Note: 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
Table space allocated: 90 cm x 80 cm
On registration form:
J-DS = Junior Decorative Showpiece
S-DS = Senior Decorative Showpiece
JUDGING CRITERIA
The Judging Committee's decision is final. No change or appeals are allowed.
The maximum points per exhibit are 100 composed as follows:
For categories 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10
Plated Starters / Tapas / Vegetarian Platter / Show Platter Meat, Game, Poultry (Cold) / Show Platter Fish, Shellfish, Mollusks (Cold) / Plated Main Course / Plated Main Course Middle Eastern Cuisine / Three Course Menu / Plated Desserts with Showpiece / Petit Fours with Showpiece
| Composition | 25 Points |
| Professional Correct Preparation | 25 Points |
| Arrangement / Serving | 25 Points |
| Presentation / Innovation | 25 Points |
For Team Exhibits
Each of the six categories requested in the team competition; i.e. tapas, starters, festive platter, main courses, desserts, petit fours with showpiece, will be judged in accordance with the above mentioned 100 maximum point score per exhibit. The total score will be divided by six to reach the overall score of the team performance.
Composition
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 Professional 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). Correct basic preparations of food, corresponding to today's modern culinary arts. Method of cooking as listed on menu should correspond with the food displayed.
Arrangement / Serving
Economy and time spent have to be taken into consideration. Plated dishes should make easy and practical service possible. Clean arrangements and exemplary plating are preferred.
Presentation
Presentation should be appetizing, tasteful, elegant and in line with contemporary style. 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.
Menu can be displayed any way you chose. Recipe MUST be typed in English including ingredients and weights, and method of preparation (short version).
For categories 11, 12, and 13
Novelty Cake / Wedding Cake / Decorative Showpiece
| Degree of Difficulty | 25 Points |
| Work Involved | 25 Points |
| Creativity | 25 Points |
| Presentation | 25 Points |
Degree of Difficulty
The degree of difficulty involved in the creation of the exhibit.
Work Involved
The amount of work involved in the creation of the exhibit.
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.
Presentation
The exhibit should show enthusiasm on the principles of ethics and aesthetics.
AWARDS & CERTIFICATES
Certificate of Participation
All competitors, individual competitors and team members, 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 for Individuals
The respective medals and certificates will be awarded to any individual competitor
and to all team members if the following points were achieved:
| Gold with Distinction | 100 Points |
| Gold | 99-90 Points |
| Silver | 89-80 Points |
| Bronze | 79-70 Points |
| Merit Certificate> | 69-50 Points |
Please note for participating teams, a corresponding medal or certificate will be awarded also to the catering establishment of the team.
SPECIAL AWARDS
Special awards for individual competitors with the highest scores will be given as follows:
- Egyptian competitor with the highest score in category 1 till 8
- Egyptian competitor with the highest score in category 9 till 13
- Egyptian competitor under the age of 25 with the highest score
in category 1 till 8
- Egyptian competitor under the age of 25 with the highest score
in category 9 till 13
- 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 8 and two medals in category 9 till 13 will be awarded the ECA Culinary Trophy 2009.
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 17.00 hrs. The Award Giving ceremony for medal winners and highest scores will be at 19:00 hrs on 16 June.
- Medals and Certificates will be awarded on 16 June 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, 7 and 8 will comprise of
international experienced professional Executive Chefs, and for categories 9, 10, 11, 12
and 13 of international experienced professional 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.
- Medals and certificates presentation ceremony will be held for all categories on Tuesday 16 June, at 19:00 hrs at the InterContinental Citystars, Al Saraya 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
Chefs Societies (WACS) is the body responsible for the salon and the
investiture of the salon organizing committee.
2. Participation in the National Salon Culinaire 2009 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.
4. All competitors and assistants MUST wear freshly laundered chef's uniform
(no jeans allowed) 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 Tuesday 16 June at 20:00 hrs, 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 2009
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.
AWARDS & CERTIFICATES
Certificate of Participation
All competitors, individual competitors and team members, 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 for Individuals
The respective medals and certificates will be awarded to any competitor and to
all team members if the following points were achieved:
| GOLD WITH DISTINCTION | 100 Points |
| GOLD | 99-90 Points |
| SILVER | 89-80 Points |
| BRONZE | 79-70 Points |
| MERIT CERTIFICATE | 69-50 Points |
Please note for participating teams, a corresponding medal or certificate will be awarded also to the catering establishment of the team.
SPECIAL AWARDS
TEAM COMPETITION - ECA CULINARY TROPHY 2010
The team with the highest total overall score will be awarded with the ECA CULINARY TROPHY 2010
INDIVIDUAL COMPETITORS
Special awards for individual competitors with the highest scores will be given as follows:
Seniors
Egyptian competitor with the highest score in category 1 till 5
Egyptian competitor with the highest score in category 6 till 8
Egyptian competitor with the highest score in category 9 till 12
Egyptian competitor with the highest score in category 13
Juniors
Egyptian competitor with the highest score in category 1 till 5
Egyptian competitor with the highest score in category 6 till 8
Egyptian competitor with the highest score in category 9 till 12
Egyptian competitor with the highest score in category 13
- No religious, political or sexual related displays and or show pieces will be allowed for the exhibition, these items will not be judged and will be removed by the jury.
- All exhibits will be judged the day of exhibition. Merit Certificate winners will be announced at 17.00 hrs. The Award Giving ceremony for medal winners and highest scores will be at 18:00 hrs on 29 June. - Medals and Certificates will be awarded on 29 June 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 will comprise of international experienced professional chefs approved by WACS.
- 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. - Medals and certificates presentation ceremony will be held for all categories on Tuesday 29 June, at 18:00 hrs at the InterContinental Citystars, Al Saraya 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 Chefs Societies (WACS),
is the body responsible for the salon and the investiture of the salon organizing committee.
2. Participation in the National Salon Culinaire 2010 is open to any Egyptian professional chef, pastry chef,
bakery chef and cook 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'10. 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 07.00 till 09.00 hrs on Tuesday 29 June.
4. All competitors and assistants MUST wear freshly laundered chef's uniform (no jeans allowed)
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 Tuesday 29 June at 19:00 hrs, OR AFTER THE AWARD CEREMONY.
8. Exhibits MUST be of EDIBLE PRODUCTS ONLY.
9. Individual competitors must ensure that no name/logo of their organization/hotel is visible to the judges during judging. Only teams are allowed to display name or logo as part of their team display.
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 2010 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 egg white, 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. <
li>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 plates should not give the impression of being overloaded.
If necessary, side dishes have to be served separately. Sauceboats should be filled to 1/2 only.
Vegetables which are not precisely cut or which are formed into shapes lead to a reduction of points.
5. Difficulties 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.
To Download Individuals' Registration Form CLICK
To Download Teams' Registration Form CLICK
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