The Egyptian Chefs Association is organizing the Host Sharm Salon Culinaire'07 in
conjunction with the Host Sharm Exhibition scheduled to take place from
19 to 22 February at the Savoy Hotel Sharm El Sheikh.
There are various culinary categories to choose from, all similar to the
categories of the National Salon Culinaire to show your culinary talents.
Participating in the Host Hurghada Salon Culinaire will provide you with
the great opportunity to get ready for the National Salon Culinaire.
All participants will receive a participation certificate and will compete for the honor of gold, silver and bronze medals.
Competition schedule and categories are stated below. For detailed competition
rulings and guidelines one can refer to the previously
published booklets of the annual National Salon Culinaire or
visit Rules & Regulations for complete WACS rulings.
Registration for each category is LE 75 for ECA Members and LE 100 for Non-Members. Registration form and payment should be with the ECA office before Sunday 28 January.
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.
Here is your chance to show off your skills, win medals and to get ready for the annual National Salon Culinaire.
So Sharpen Your Knives & Skills, and See You at Host Sharm Salon Culinaire'07.
Registration Closing Date: Sunday 28 January 2007!
For registration form Click
Host Sharm Salon Culinaire'07
19-22 February
Savoy Hotel Sharm El Sheikh
General Rules
Daily time schedule:
Set-up of cold platter exhibits: 11.30hrs - 12.30hrs
Judging: 12.30hrs - 13.30hrs
Exhibits clearance: 19:00hrs
Official award ceremony will be on Monday 22 February at 18:00hrs at the Savoy
Hotel Sharm El Sheikh.
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 chefs' uniform when setting up and during the official award ceremony.
No name or logo recognition is allowed at the competition exhibits during judging.
Judging will be according to the WACS rulings, see booklet National Salon Culinaire for detailed rulings and guidelines or visit www.egyptchefs.com
The respective medals and award certificates will be awarded to any competitor if he attains points as follows:
Gold - 46 to 50 Points
Silver - 39 to 45 Points
Bronze - 32 to 38 Points
Competition Schedule & Categories
Friday 19 February
Category 1: 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.
Judging will be upon:
Composition, Originality / Correct Preparation / Practical, Up-to Date Serving / Presentation / Menu, Ingredient List and Recipes
Category 2: 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.
Judging will be upon:
Composition, Originality / Correct Preparation / Practical, Up-to Date Serving / Presentation / Menu, Ingredient List and Recipes
Saturday 20 February
Category 3: 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.
Judging will be upon: Composition, Originality / Correct Preparation / Practical, Up-to Date Serving / Presentation / Menu, Ingredient List and Recipes
Category 4: 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.
Judging will be upon: Composition, Originality / Correct Preparation / Practical, Up-to Date Serving / Presentation / Menu, Ingredient List and Recipes
Sunday 21 February
Category 5: Plated Starters
To display three different types of starters for one cover each suitable for a la carte service. Practical up-to-date presentation is required. Recipes of each dish required.
Judging will be upon: Composition, Originality / Correct Preparation / Practical, Up-to Date Serving / Presentation / Menu, Ingredient List and Recipes
Category 6: 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.
Judging will be upon: Composition, Originality / Correct Preparation / Practical, Up-to Date Serving / Presentation / Menu, Ingredient List and Recipes
Category 7: Tapas, Finger Foods and or Snacks
To display 5 different kinds of tapas hot or cold in 6 separate portions. Presented cold to represent hot where applicable. Recipes of each kind of tapas required.
Judging will be upon: Composition, Originality / Correct Preparation / Practical, Up-to Date Serving / Presentation / Menu, Ingredient List and Recipes
Monday 22 February
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.
The dimensions including base or stand should not exceed 90cm width and one meter height. No external support or taped wire allowed.
Please note no political, religious or sexual related themes are allowed.
Judging will be on: Degree of Difficulty / Artistic Achievement / Creativity & Originality
For registration form Click
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