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1.ENTRIES: Competitors must complete an entry form for each
entry and send it to respective addresses.
2.ENTRY FEE: Each entry must be accompanied by the correct
fee. THE FEE FOR EACH ENTRY IS 10 EURO TEAM ENTRIES 10 EURO FOR
EACH MEMBER CLASS SPT1 40 EURO. Some classes have different fees.
Apply accordingly.
3.CLOSING DATE: The closing date for all entries is 15th
January 2005. Entry in some classes may be limited-it's in the competitors
interests to apply early.
4.PRACTICAL CLASSES: All entries for practical classes must
be accompanied by:
a. Brief description of the dish
b. List of ingredients.
c. Brief method of work
5.PROFESSIONAL HONESTY: It's the responsibility of competitors
to assure the judges that their work is unaided and is completed
within the spirit of fair competition.
6.DELİVER OH EXHIBITS: All exhibits must be presented at
the time, on the day specified. Competitors must arrange for their
entries to be placed for judging in the position allocated.
7.PRACTICAL COMPETITORS: Competitors for practical classes
must register their attendance at the practical salon office at
least one hour prior to the starting time for the class. All equipment
and ingredients must be in the place allocated as quickly as possible
and cleared when instructed.
8.COMPETITORS COLD EXHIBITS: Labels will be issued to be attached
to the top, visual side of each entry. A second label will be attached
underneath.
9.SECURITY OF DISHES: Whilst all reasonable care will be
taken for the security of the dishes and equipment, the organizers
of THE INTERNATINOAL CHEFS COMPETITION will not be responsible for
any losses or damages to exhibits, dishes, equipment or personal
effects.
Competitors are advised to suitably insure dishes for display. It's
the individual's responsibility to cover this personal risk.
10:REMOVAL OF DISHES: All exhibits must be removed at the
time stated and not before. The organizers have the right to remove
and destroy exhibits remaining after such time. The organizers may
remove any exhibits deemed to be unhygienic or below standard.
11.JUDGING: all perishable exhibits will be judged on the
day of entry. Canvassing of judges will disqualify a competitor.
12:JUDGES: Judges will be briefed to mark up competitors,
who in their opinion show the maximum number of craft skills in
producing their dishes. It's in the competitor's interest to complete
as many tasks, including butchery and filleting of fish, in the
time allocated for that class.
The jury and awards committee acknowledges that some mise-en-place
will be required. Except where that class criteria permits the following
items only will be allowed:
a. Washed and peeled vegetables.
b. Meat and fish glazes
c. Basic stock and sauces
d. Uncooked prepared pastry.
13.RESULTS: Results will be exhibited as soon as possible
after judging is completed. Competitors are then encouraged to seek
the advice and guidance of the judges.
14.COMPLETION OF TIME: All competitors at the completion of
time will be requested to stand back from the works units. Remember
that unless otherwise stated, the judges may penalize competitors
for what could be considered excessive advances preparation.
15.AWARD OF PRIZES: Awards will be made to the standard achieved.
Where this is not reached no award will be made.
GOLD AWARD - 90 % or more
SILVER AWARD - 75 % or more
BRONZE AWARD - 65 % or more
CERTİFİCATE OR MERIT - 55 % or more
16.PRIZE GIVING CEREMONY: All competitors receiving the medals
just silver & gold on prize giving ceremony must be dressed
in full whites. Bronze medals and merit certificates can be collected
from the administration office during the festival.
17.CLASS TEAM BUFFET DISPLAY: Class team buffet display is to
be ready for judging at 0900 on that particular day of exhibition
to be notified later on.
18:All competitors must leave their station clean. Competitors
may be penalized for leaving their station dirty.
19:EXHIBITS: All exhibits that have been judged in other
previous competitions cannot participate in this festival.
20.CHEQUES AND POSTAL ORDERS: All cheques and postal orders
are to be made payable to KITCHEN PROFESSIONALS ASSOCIATION.
21.FOOD PROCESSORS: Each Station in the practical Theatre
is Equipped with a Food processor.
22.All exhibits that have been judged in other
previous competitions can not participate in this festival
| GUIDELINES TO DISPLAY - HOT
COOKERY |
Culinary exhibitions are the
display window of the profession and should serve the daily
practice, encourage apprenticeship activities and keep a broad
section of the public informed of the progress being made in
the art of cooking. Exhibition work should focus on the greatest
effective and economic utilization of personnel, food materials
and other resources.The exhibitor's skill and ability becomes
apparent in:
1. PRESENTATION;
2. WORKMANSHIP;
3. COMPOSITION;
4. CREATIVITY
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| AVOID THE FOLLOWING |
· Bird in plumage - touching food.
· Use of socles.
· Use of inedible materials.
· Decorating with parsley, water cress.
· Overloading the platters.
· Cloudy aspic.
· Moulded sculptures .
· Too many sculptures.
· Identifying your display prior to judging.
· Entering displays not prepared by you .
· Placing a food on tallow.
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| CONCENTRATE ON THE FOLLOWING |
· Originality new ideas.
· Harmonize new with garnish (count).
· Practical portion size (cost).
· Maintain the appearance of the display.
· Proper colour, textures and flavour combination.
· Presenting a natural appetizing look.
· Fresh ingredients
· Placing of food on edge of platter.
· Use of paper sleeves etc.
· Drippings of aspic, chaud froid.
· Repetition in methods of preparation.
· Excessive use of food colours.
· Use of plastic ornaments, flowers, etc.
· Use of tarnished silver.
· Unsuitable serving dish.
· Too heavy superstructure of sculptures.
· Presenting hot food on mirrors.
· Use of dish papers unless for fried food.
· Clear aspic with sea food.
Tan aspic with meats etc.
Properly roasted meats (not too rare).
Well coated food (aspic chaud froid}.
Exact carving of vegetables.
Sliced meats presented properly.
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Section category
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Kitchen larder
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Pastry
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Practical theatre
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Works in fat
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Best Junior Competitor
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Practical Theatre
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Participant
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Individual entries
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Individual entries
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Individual entries
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Individual entries
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Individual entries
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Individual entries
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Awards
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GOLD 90%
SILVER 75%
BRONZE 65%
MERIT 55%
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GOLD 90%
SILVER 75%
BRONZE 65%
MERIT 55%
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GOLD 90%
SILVER 75%
BRONZE 65%
MERIT 55%
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GOLD 90%
SILVER 75%
BRONZE 65%
MERIT 55%
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GOLD 90%
SILVER 75%
BRONZE 65%
MERIT 55%
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GOLD 90%
SILVER 75%
BRONZE 65%
MERIT 55%
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Special Awards
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Trophy Best in Category
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Trophy Best in Category
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Trophy Best in Category
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Trophy best in class
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Trophy best Junior competitor
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Trophy the most hygienic competitor
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TURKISH GOLDEN CHEF OF THE YEAR (FOR TURKISH CHEFS ONLY) SPONSORED
BY |
Two hours will be allowed to prepare, cook and
present a three-course meal for two covers.
The budget for this competition will not exceed (for 2 covers)
30 Euros.
This Entry must be accompanied by a written recipe, which includes
the following information. Entry fee for this competition is
15 Euros.
a. Brief menu description
b. Ingredients
c. Total costs of ingredients
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| TURKISH GOLDEN PATİSSIER OF
THE YEAR (FOR TURKISH PATISSIERS ONLY) SPONSORED BY |
| The Patissier is to display a piece of pastillage
or chocolate work or decorated cake predone. In 2 hours he is
to prepare, cook and present 2 cold and 1 hot sweet OR VICE
VERSA FOR 2 COVERS. The budget for this practical work must
not exceed 15 Euro. The pastillage or chocolate work or decorated
cake delivery dates of exhibit are on Wednesday 25th February
2005. Entry fee for this competition is 15 Euros.
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| JUNIOR CHEF OF THE YEAR (FOR
TURKISH CHEFS ONLY) SPONSORED BY) |
| 1, ½ hours will be allowed to prepare cook and
present a Starter and a main Course for 2 covers. The budget
for this competition will not exceed (30 euros for 2 covers).
A written recipe, which includes the following information,
must accompany this entry: a. brief recipe description; b. ingredients;
c. Method of Recipe. Competitors for this competition must be
23 years or under on the 1st February 2005. |
TURKISH OPEN TEAM CHAMPIONSHIP
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|
CATEGORY OF AWARS
GOLD - 90 % and above
SILVER - 75 % and above
BRONZE - 65 % and above
MERIT - 55 % and above
Teams are to provide all their own ingredients and equipment.
CLASS SPECIFICATIONS
SECTION 1-Team Could Buffet senior-Not tasted
TEAM ENTRY:
Open to teams of not more than 5 chefs, Only 1 team per establishment.
Buffet to comprise of 4 dishes for 8 persons. Maximum area
of display 6' x 10' (183cm x 254cm). The buffet must include
the following:
a. First Course
b. Fish Course
c. Meat, Poultry or game Course
d. Sweet Course
e. Six different individual plated main course portions intended
hot served cold.
The display may follow a theme if desired and backdrops are
allowed. Buffet will be viewed from all sides. This exhibit
is not tasted. Teams will be advised of the day of entry of
their buffet. As it's intended to display the buffets on a
daily basis through the show.
PRACTICAL TEAM CLASSES SENIOR & JUNIOR
SECTION 2
Class SPT1 - Chef's Team Grand Prix
(Team Practical)
A team of three chefs to prepare, cook and present in 90 minutes,
a three course meal for two covers. A complete set of ingredients
will be provided, but will not be shown to the competitors
until the commencement of the competition,
No other ingredients are to be used other than those provided,
Each team leader is to submit to the judges, their written
menu (in English) within 20 minutes of the commencement of
the competition. Teams will be judged on the effective use
of ingredients balance of menu, method of work, originality,
culinary skill and knowledge etc. Teams to provide their own
equipment. Entry fee per team. " (40 Euro)
SECTION 3
Class SPT 2 - Practical team Competition
Each team to provide a 3 course menu of their own choice,
for 2 covers, to be prepared, cooked and presented within
1 ½ hours from commencement, with no limitation on costs.
No advanced preparation will be allowed except base stocks
and demi-glace. Menus for this section to be submitted with
entry form. Each Team to consist of 3 chefs'. A dishwasher
can be used during this competition. But he will not be part
of the competition. Entry fee for this competition is 30 Euros.
SECTION Class SPT 3 - Cook and Serve
Open to all Hotels/Restaurants Team to consist of one chef,
one patissier and one waiter.
70 minutes will be allowed to prepare, cook and serve a three
course menu for two covers plus one for judging. Menu to competitors
choice. Coffee and wine must be served. Teams are to supply
their own ingredients and equipment. Entry fee for this competition
is 30 Euros.
SECTION 5
Class JPT 1 - Practical Team Junior
Each team to provide a 3 course menu of their own choice,
for two covers, to be prepared cooked and presented within
1' /2 hours from commencement, with no limitation on costs.
No advanced preparations will be allowed except base stocks
and demi-glace.
Menus for this section to be submitted with entry form, Each
team to consist of 3 chefs 23 years or under on 1st -February
2005). A dishwasher can be used during this competition, but
he will not be part of the competition.
Entry fee for this competition is 25 Euros.
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| DISPLAY SECTION-INDIVIDUAL-PREMIER
CLASS-SENIOR CLASS SECTION SNT-NOT TASTED |
Premier Class-Table
d'Honneur
Selected works of menu, which have been awarded a gold award
in the display classes will at the discretion of the judges,
be elevated to the Table d' Honneur.
SNT 1-Works in Pastillage
A decorative piece of pastillage work within a maximum
area of display 2' 6" (76 cm) x 2'6"(76cm) including
base. This piece must be purely artistic in construction.
No external supports are allowed. Judges are allowed to break
any part of the exhibit to make sure that the exhibit is made
of pastillage.
Class SNT 2-Works in Fat
A decorative work in fat with a maximum area of display
2' 6" (76 cm) x 2'6"(76cm). No external supports
are allowed. The use of coloring is permitted.
Class SNT 3-works in chocolate
An Exhibition of chocolate work with a maximum area of
display 2' 6" (76 cm). No varnish, no external supports
are allowed.
Class SNT 4 - Works In Marzipan
Works in marzipan with a maximum area of display 1 '8"
(46cm) x 1'8" (46cm). Paintwork only permitted to highlight
and must not predominate. No varnish or external supports
are allowed,
Class SNT 5 - Decorated Celebration Cake, (Sugar Paste
or Rolled Fondant).
A celebration cake any shape coated with sugar paste or
rolled fondant with no limitation in measurements. Dummies
will be permitted. Decorative work may include royal icing,
sugar paste, rolled fondant, pastillage or moulded flowers.
Wired stems, artificial stamens, ribbon and tulle may also
be used.
Class SNT 6 - Decorated Celebration Cake (Royal Icing)
A celebration cake any shape coated with royal icing with
no limitation in measurements. Dummies will be permitted.
Decorative work may include transferred runouts, moulded flowers,
transferred piping. Artificial decorations will not be permitted.
Class SNT 7 - Wedding Cake
To exhibit a three-tier wedding cake within a maximum
area of display 2'6" (76cm) x 2'6" (76cm). Dummies
will be permitted,
Class SNT 8 - Miniatures
A miniature exhibit using pastillage and/or royal icing.
The dimensions including base or stand must not exceed 6"
(152mm) and should fit within a 6 1/8" (156mm) cube.
No artificial stamens or taped wire allowed,
Class SNT 9 - Works in Cooked Sugar
A decorative exhibit of sugar work using at least 2 of
the following techniques; poured, pulled, souffle, moulded
sugar within a maximum area of display 2'6" x 2'6"
(76cm x 76cm),
Class SNT 10 - Floral Sugarcraft
An edible floral spray bouquet or arrangement featuring
4 varieties with a minimum of 3 flowers of each type. Flowers
should be presented on a suitable background which may be
.container, plaque or board. Artificial stamens and wires
permitted. No limitation of measurements.
Class SNT 11 - Miniaturel Sugar Flowers
A miniature exhibit of sugar flowers and foliage to competitors
choice to fit within a total display area of 5" (125
mm) cube.
Class SNT 12 - Decorative Buffet Centre piece
Create an exhibit for a buffet centerpiece within an area
of display 2' 6" (76 cm) Salt taste, sugar marzipan,
fat. No external or moulds allowed.
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| SECTION SCD - NOT TASTED |
Class SCD 1 - Hors d'Oeuvres
Six varieties of Hors d'oeuvres each for six covers to competitor's
choice.
Class SCD 2 - A show platter of Fish
To present a fish dish, minimum 6 persons, decorated glazed
and garnished.
Class SCD 3 - Poultry, Duck, Chicken, Turkey
To present a dish of poultry, minimum 6 portions, decorated
glazed and garnished.
Class SCD 4 - A Show Platter of Meat
A dish of pork, veal, beef or lamb, minimum six portions,
decorated, glazed and garnished.
Class SCD 5 - 6 restaurant plated sweets
6 different individual sweets. Must include 2 cold intended
hot.
Class SCD 6 - Petits Fours
A display of friandises or sweetmeats, 36 pieces in all. Display
to contain 6 different varieties, 6 pieces of each. Contrast
is essential in variety and textures,
Class SCD 7 - 6 Restaurant Plates, Starters.
Six different individual plated starters, must include two
terrines, a suitable setting jelly may be used to enhance
presentation.
Class SCD 8- A Show Platter of Salmon
To present a portioned salmon dish, minimum 6 portions suitably
decorated, glazed and garnished
Class SCD 9- 6 Restaurant Plates - Main Course. Cold
Intended Hot.
6 different individual plated main course portions, using
any of the following: Meat, poultry, fish, game, offal. Suitably
accompanied with vegetables / potatoes / garnish, aspic may
be used to enhance the presentation.
Class SCD 10- Traditional Bread - Tasted.
Each country participating has the chance to display their
traditional bread. A special trophy is being awarded for the
best display. (THIS CLASS IS TASTED)
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| DISPLAY SECTION - INDIVIDUAL
- JUNIOR |
Class JNT 1 - Works in Pastillage
A decorative piece of pastillage work within a maximum area
of display 2'6" (76 cm) x 2'6" (76cm) including base.
This piece must be purely artistic in construction, No external
supports are allowed. Judges are allowed to break any part of
the exhibit to make sure that the exhibit is made of Pastillage.
Class JNT 2 - Works in Fat
A decorative work in fat with a maximum area of display 2'6"
(76cm) x 2'6" (76cm). No external supports are allowed.
The use of colouring is permitted.
Class JNT 3 - Works in Chocolate
An exhibition of chocolate work within a maximum area of display
2'6" (76cm) x 2'6" (76cm). No varnish or external
supports are allowed.
Class JNT 4 - Works in Marzipan
Works in marzipan with a maximum area of display 1 '8"
(46cm) x 1'8" (46cm). Paint work only permitted to highlight
and must not predominate. No varnish or external supports are
allowed.
Class JNT 5 - Decorated Celebration Cake
A celebration cake coated with sugar paste or rolled fondant
with no limitation in measurement. Dummies will be permitted.
Decorative work may include royal icing, sugar paste, rolled
fondant, pastillage or moulded flowers. Artificial decorations
will not be permitted.
Class JNT 6 - - Miniaturel Sugar Flowers
A miniature exhibit of sugar flowers and foliage to competitor's
choice to fit within a total display area of 5" (125
mm) cube.
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| SECTION JCD -
NOT TASTED |
|
Class JCD 1 - Hors d'oeuvres
Six varieties of Hors d'oeuvres each for four covers to
competitors' choice.
Class JCD 2 - A show Platter of Fish
To present a fish dish, minimum 6 portions, suitably decorated,
glazed and garnished.
Class JCD 3 - Poultry, Duck, Chicken, Turkey
To present a dish of poultry, minimum 6 portions, decorated,
glazed and garnished.
Class JCD 4 - A show Platter of Meat
A dish of pork, veal, beef or lamb, minimum of 6 portions
decorated, glazed and garnished,
Class JCD 5 - 6 Restaurant Plates Main Course.
6 different individuals plated main course portions, using
any of the following: vegetables / potatoes / garnish, Prepared
hot, displayed cold. A suitable setting jelly may be used
to enhance the presentation.
Class JCD 6 - Bread Selection
A selection of bread containing 2x 850 grams, loaves, six
rolls of different varieties. And a center piece to competitor's
taste.
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| PRACTICAL CLASSES-JUNIOR
|
| OPEN TO PERSONS WHO
ARE 23 YEARS OR UNDER ON 1st February 2005 |
|
Class JP 1 - Avocado
Thirty minutes will be allowed to prepare, cook and present
two different cold Avocado dishes suitable for a first course,
each for two covers.
Class JP 2 - Fish
Thirty minutes will be allowed to prepare, cook and present
a dish for two covers to competitor choice.
Class JP 3 - Chicken Dish
Thirty minutes will be allowed to prepare, cook and present
a chicken dish for two covers to competitor choice.
Class JP 4 - Pasta
Twenty five (25) minutes will be allowed to prepare, cook
and present two portions of a pasta dish to competitor's choice,
Mis-en-Place will be allowed but no prepared sauces,
Class JP 5 - Cuisine Moderne
Thirty (30) minutes will be allowed to prepare, cook and
present two plated main course portions using only fresh ingredients.
Class JP 6 - Restaurant Plated Sweet
Thirty (30) minutes will be allowed to prepare and present
a hot or cold deserts for two covers of competitor's choice.
Competitor's to provide all ingredients.
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| PRACTICAL CLASSES
- SENIOR |
Class SP 1 - Original Gourmet
Entree
Forty-five minutes will be allowed to prepare, cook an original
Gourmet Entree dish for 2 covers. No preparation of any kind
is permitted.
Class SP 2 - Cuisine Moderne
Thirty minutes will be allowed to prepare, cook and present
2 plated portions (main course) using only fresh ingredients.
No flour permitted, Special emphasis will be placed on originality,
color and imaginative presentation,
Class SP 3 - Chicken Dish
Thirty minutes will be allowed to prepare, cook and present
two portions of chicken to competitor's choice.
Competitors will provide all ingredients.
Class SP 4 - Original Fish Dish
To prepare, cook and present within 30 minutes, an original
fish dish to competitors' own choice for two covers. Advanced
preparation kept to a minimum. Recipes to be submitted with
application form.
Class SP 5 - Mushroom Class
Twenty-five minutes will be allowed to prepare and present
a mushroom dish for 2 covers of competitors' choice. Competitors
to provide all ingredients.
Class SP 6 - Pasta Dish (Senior Practical)
Twenty Five minutes will be allowed to prepare, cook and present
a pasta dish for 2 covers, to competitors' own choice, uncooked
pasta (manufactured or fresh) will be the only advanced preparation
allowed.
Class SP 7-Turkish Golden Chef of the Year (For Turkish
Chefs only)
Class SP 8-Turkish Golden Patissier of the Year
(For Turkish Patissiers only)
Class SP 9-An Original Turkish Dish Practical - (For Turkish
Chefs Only)
Forty-five minutes will be allowed to prepare, cook and present
an original dish for two covers. This entry must be accompanied
by a written recipe, which includes the following:
a) Brief description of dish,
b) Ingredients
c) Method of recipe
This recipe must be original and the organizers reserve the
right to publish this recipe in the fiture.
Class SP 10 - Avocado/Vegetable Dish
Thirty minutes will be allowed to prepare, cook and present
a 2 portion avocado creation hot or cold and also a vegetable
dish for 2 covers. Meat/fish must not be present in the vegetable
dish.
Class SP 11 - Vegetable Carving
A practical vegetable carving class to competitors choice
using vegetables and fruits. Display area not to exceed 76cm
x 76cm base, Time allowed is 2 hours, All materials, knives
and carving tools are to be supplied by the competitors.
Note: Competitors for this competition will be advised of
the day of entry of this competition, which will be on a daily
basis through the show.
Class SP 12 - Chinese Dish
Thirty minutes will be allowed to prepare, cook and present
a Chinese dish to competitor's choice for two covers. This
entry must be accompanied by a written recipe, which includes
the ingredients and method of the recipe. The recipe will
become the property of the organizers.
Class SP 13. - Ethnic Dish - Main Course
Forty (40) minutes will be allowed to prepare, cook and present
an Ethnic Main Course Dish for two covers.
Class SP 14. - Restaurant Plated Sweet
Thirty (30) minutes will be allowed to prepare and present
a hot or cold deserts for two covers of competitor's choice.
Competitor's to provide all ingredients.
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