13th CULINARY ART by fjzhangxiaoquan

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									                                                                                                    In keeping with the WACS culinary competition guide lines a new face lift has been added to this
                                                                                                    show with the in co operation of many new categories and for the first time created two
                                                                                                    separate events categories for non professionals besides the hospitality industry.
                                                                                                    We are also proud to note culinary art 2011 will extend the borders in identifying and rewarding
                                                                                                    all our young apprentices in all the regions unlike in the past and offer through our valuable
                                                                                                    sponsors a culinary journey to visit food and hotel Asia by providing a return air ticket.



  CULINARY ART 2011                                                                                 The organising committee would greatly appreciate your support in registering as early as
                                                                                                    possible due the limited space availability and not to miss out on this great BATTLE OF THE CHEFS
                                                                                                    2011.



            CULINARY ART 2011
                                                                                                    The members of the organising committee wishes to place on record the trust and confidence
                                                                                                    placed on us in the past and thank you and wish you and the teams a great culinary competition
                                                                                                    2011.

                       CULINARY ART 2011                                                            DATES AND VENUE - 29TH JULY -01ST August 2011       BMICH

                            CULINARY ART 2011                                                       TIME                - 5.00am-7.00 pm

                                 CULINARY ART 2011                                                  ENTRY TO CHEFS        - BY INVITATION
                                  CULINARY ART 2011
                                                                                                    REGISTRATION OF STATIC EXIBITS- 4.00AM -6.00AM ON THE COMPETITION DATES
                                     CULINARY ART 2011
                                      CULINARY ART 2011
                                                                                                    REGISTRATION FOR LIVE COMPETITIONS-1 hour prior to the event and report to the kitchen
                                                                                                    manager with identity card and participant badge

                                                                                                    REGISTRATION FEE- EACH ENTRY- Rs 750.00 - TEAM ENTRY-Rs 3500.00
                                                                                                    CLOSING DATES FOR ENTRIES- 30TH MAY 2011

                                                                                                    NB. ALL THE ENTRIES TO BE FORWDED ALONG WITH THE REGISTRATION FEES BEFORE THE 30TH
                                                                                                    MAY 2011.




                             14TH CULINARY ART -2011
                                                                                                    Event Manager
                                                                                                    59 7 A , Sri Saranankara Path, Kalubovila, Dehiwala.
INTRODUCTION AND MESSAGE FROM THE ORGANISING                                                        TEL. NO: (+94 – 11) 2728434/ +94 11 5238588
                                                                                                    FAX NO: (+94 – 11) 2728221 E-MAIL: chefs@sltnet.lk
COMMITTEE
Greetings from the chairman and the organising committee of this 14th battle of the chefs 2011 to   Web   :    www.chefsguildoflanka.com
be held from the 29th July – 01st August .This by annual event was initiated in 1988 with 75
competitors and today has around 1000 chefs competing for gold ,silver and bronze in one
platform has resulted in achieving culinary excellence and nurturing the creativity of individual
chefs by participating in a team setting thus providing an opportunity to display skills,
techniques and sharing of knowledge.
This food and hotel show is one of the biggest in Asia and has been recognised by the world
association of chef’s societies and judged by WACS approved top professionals from many parts
of the world.
COMPETITION CATEGORIES                                                                                                  COMPETITION SCHEDULE
                                                                                              Day 01 – 29th July 2011
STATIC – DISPLAY
                                                                                                                                            Number /
Class - 01     A1 – Plated appetizers                                                                Category
                                                                                                                                            Category
Class - 02     A2 – 5 Course set dinner menu
Class - 03     A3 – Petit Fours or Pralines                                                          05 course set dinner menu              Class 02   A2   Static
Class - 04     A4 – Wedding cake structures                                                                                                                 Static
                                                                                                     Petit fours or praline                 Class 03   A3
Class - 05    A5 – Plated desserts -Eastwest Challenge Trophy
Class - 06    A6 – Artistic Pastry Showpiece (pastillage, sugar, confectionary or marzipan)          Wedding cake structures                Class 04   A4   Static
Class - 07    A7 – Artistic Chocolate showpiece – Eastwest Challenge Trophy                          Artistic Pastry showpiece              Class 06   A6   Static
Class - 08    A8 – Artistic Showpiece (salt dough or any other dough)
                                                                                                     Artistic Chocolate showpiece           Class 07   A7   Static
Class - 09    A9– Butter sculpture
                                                                                                     Artistic showpiece                     Class 08   A8   Static
PRACTICAL - LIVE                                                                                                                                            Static
                                                                                                     Butter sculpture                       Class 09   A9
Class - 10    B1 – New Sri Lankan Cuisine ( 4 course set menu)- Maggi Coconut Milk trophy            Apprentice Hot Cooking                 Class 17   C1   Live
Class - 11    B2 – Hot cooking (poultry & meat)- Keels Challenge Trophy                                                                                     Live
                                                                                                     Fruit & Vegetable carving              Class 14   B5
Class - 12    B3 – Hot cooking (fish and shellfish) – Edinbourogh Challenge Trophy
Class - 13    B4 – Dress the Cake - Fonterra Pastry Challenge Trophy                                 New Sri Lankan Cuisine                 Class 10   B1   Live
Class - 14    B5– Fruit & Vegetable carving                                                          Hot Cooking M/P                        Class 11   B2   Live
Class - 15    B6 – Individual Ice carving
                                                                                                     Hot Cooking F/SF                       Class 12   B3   Live
Class - 16    B7 – Dilmah Tea Gastronomic Challenge
Class - 17   C1 – Apprentice Hot Cooking Live (US Poultry Apprentice Challenge Trophy)               Dilmah Tea gastronomic Challenge       Class 16   B7   Live
Class - 18   C2 – Bru coffee- Apprentice Desserts Live ( Bru Apprentice Pastry Challenge                                                                    Live
                                                                                                     Ice carving                            Class 15   B6
Trophy)
                                                                                                     Nescafe creative coffee                Class 19   D1   Live
BEVERAGE CHALLENGE- LIVE                                                                                                                                    Live
                                                                                                     Mocktail Competition                   Class 20   D2
Class - 19   D1 – Nescafe creative coffee –Nescafe Challenge Trophy                                  Cocktail Competition                   Class 21   D3   Live
Class - 20   D2 – Mocktail competition                                                               Anchor Beer Competition                Class 22   D4   Live
Class - 21   D3 – Cocktail Competition
                                                                                                     Bru coffee- Apprentice Desserts Live   Class 18   C2   Live
Class - 22   D4 – Anchor Beer Cocktail
                                                                                                     Dress the Cake                         Class 13   B4   Live
NON INDUSTRY PROFESSIONALS-       (open to public – Ex. Housewifes etc…)

Class - 23   E1 – 3 Tier Wedding cake –
Class - 24   E2 – Celebration cake
(Birthday, Anniversary ) Astra Cake Challenge Trophy
                                                                                Day 04 – 1st August 2011 -Awards Ceremony – At BMICH at 9.00 am
               th
  Day 02 – 30 July 2011                                                         onwards
             Category                           Number / Category

                                                                                CULINARY COMPETITION PARTICIPATION ENTRY INFORMATION
             Plated Desserts                    Class 05   A5          Static
             Dilmah Tea gastronomic Challenge   Class 16   B7          Live
                                                                                The maximum numbers of entries for all categories are restricted due non-availability of space.
             Ice carving                        Class 15   B6          Live     How ever, we will be accommodating all entries on a first come first basis. However, in the event
                                                                       Live     of certain categories exceeding the organizers limit. The C.G.L. reserves the right to further
             Fruit & Vegetable carving          Class 14   B5
                                                                                restrict the entries per class without notification
             Apprentice Desserts                Class 18   C2          Live
             Dress the cake                     Class 13   B4          Live     INDIVIDUAL / TEAM / STATIC/ LIVE AND OPEN CATEGORIES
             Apprentice Hot cooking             Class 17   C1          Live
                                                                                Open to any professional Chef of a Restaurant, Hotel, Confectionery or Catering
             Hot Cooking M/P                    Class 11   B2          Live
                                                                                Organization.
             Hot Cooking F/SF                   Class 12   B3          Live
                                                                       Live     Apprentice Competition – (Live)
             New Sri Lankan Cuisine             Class 10   B1
             Nescafe creative coffee            Class 19   D1          Live     This category is OPEN TO STUDENTS OR APPRENTICES from a recognized Hotel School,
                                                                                                                                        th
             Mocktail Competition               Class 20   D2          Live     Institute or Hotel, who are 25 years and below as of 30 July 2011. A letter will be
             Cocktail Competition               Class 21   D3          Live     required from the management of the Hotel school, Hotel or Institute verifying the
             Anchor Beer Competition            Class 22   D4          Live     above. This letter must be submitted together with the entry form before the closing
                                                                                date.
Day 03 – 31st July 2011
                                                                                Dilmah Tea Gastronomic Challenge
                                                  Number /
         Category
                                                  Category
                                                                                This category is open for a combined team of 02 including a chef, beverage personnel
         Plated Appetizers                      Class 01   A1   Static
                                                                                and working in a recognized hotel or up market restaurant.
         Ice carving live                       Class 15   B6   Live            All participants should submit the menu with 2 sets of recipes to the judges on the day
                                                                Live            of the competition.
         Fruit & Vegetable carving              Class 14   B5
         Apprentice Hot cooking                 Class 17   C1   Live            New Sri Lankan competition live
         Dilmah Tea gastronomic Challenge       Class 16   B7   Live
                                                                Live
                                                                                This category is open for a combine team of two chefs working in hotels, restaurant, or
         Nescafe creative coffee                Class 19   D1
                                                                                catering establishments and hotel schools.
         Mocktail Competition                   Class 20   D2   Live

         Cocktail Competition                   Class 21   D3   Live            None industry skilled professionals ( wedding cake and theme cake)

         Anchor Beer Competition                Class 22   D4   Live
                                                                                This category is open to working none working male or female individuals. Participants
         Bru coffee- Apprentice Desserts Live   Class 18   C2   Live            with a skill certificate from a recognized cake school/ training institution will be an
                                                                Live            advantage.
         Hot Cooking M/P                        Class 11   B2
         Hot Cooking F/SF                       Class 12   B3   Live

         Dress the cake                         Class 13   B4   Live

         New Sri Lankan Cuisine                 Class 10   B1   Live
                                                                                                     9.   As per the individual category requirement a theme or name should be given to the
                                                                                                          exhibit.

GENERAL RULES AND REGULATIONS- STATIC AND LIVE                                                       Cont..........GENERAL RULES AND REGULATIONS
COMPETITIONS
                                                                                                     10. Wedding cakes, butter sculptures and Artistic Pastry Showpiece, Artistic chocolate
Please note the following rules and regulations are strictly to be adhered to by all                     showpiece, Artistic showpiece, Petit fours or pralines must be displayed on all three
participating organisations and competitors for a smooth and professional contest to                     days of the competition.
be carried out. It is the responsibility of all the PARTICIPATING HOTEL executive chefs
and departmental heads involved in the competition to educate and brief all the                      11. The Organizer reserves the right to rescind, modify or add on any of the above rules
participants the rules and regulations of the competition to avoid any                                   and regulations and their interpretation of these is final. They also reserve the right to
misunderstanding.                                                                                        limit the number of entries per class or amend a competition section, modify any rules,
                                                                                                         cancel any class or competition, or cancel/postpone the whole competition event
                                                                                                         should it be deemed necessary.
ALL ENTRIES for categories will be registered only upon receipt of the registration fee
which will be immediately acknowledged by the events coordinator.                                    12. Registration of exhibits will commence at 4:30 a.m. No exhibits will be accepted for
                                                                                                         registration after 6.00 a.m.
Please follow the entry limitations in certain categories as per the rule book
All exhibits must be set up ready for judging by 6.00 am and no exhibit will be                      13. All exhibits for competition must be registered, in place and ready for judging by 7:00
registered once the judging takes place.                                                                 a.m. on each day. Judging will take place by 7:00 a.m. Results will be announced when
                                                                                                         judging is completed.
PLEASE FOLLOW THE RULES CAREFULLY:
                                                                                                     14. Competitors, their helpers and chefs are requested to wear a full, freshly laundered
     1.   Every exhibit must be a bona fide work of the individual competitor.                           chef uniform during the competition.

     2.   An individual competitor can participate in as many classes as he wishes but he is         15. All participants should bring their own gas cookers and gas cylinders.
          restricted to one entry in any one class.
                                                                                                     16. All exhibits to be registered and placed ready for judging by 6.00am on the
     3.   No change of class will be allowed after the closing date of entries. In case of               competition dates.
          cancellation of participation due to unforeseen circumstances, the organizers should       17. Competitors in the live category should register and report to the kitchen manager 1
          be notified immediately. Fees will not be refunded.                                            hour prior to the event as per the competition time table.

     4.   Competitors who bring their exhibits on the wrong day will not be judged. Please refer     18. The organizers, while taking all reasonable precautions, shall not under any
          to the final competition schedule for your competition date. Competitors are                   circumstances be held liable or responsible for the loss or damage of any exhibits,
          responsible for their own exhibits and should ensure that these are made available for         goods or personal effects.
          judging on the day and time specified.
                                                                                                     19. No committee member, member or any chef will be allowed to intervene during
     5.   Competitors please note that entries will be DISQUALIFIED if the complete display is           judging, No appeals will be entertained, Judges decision is final and no changes will be
          not kept within the space limit specified in the category of classes.                          made after final results are issued.

     6.   Competitors participating in live categories must ensure that no name/logo of his          20. The organizers – Chefs Guild of Lanka reserve all rights to recipes, menus, videos,
          organization is visible to judges during judging.                                              photographs, sound recordings, etc. used in Culinary Art 2011. Any publication,
                                                                                                         reproduction or copying of same can only be made with the approval of the organizers.
     7.   Competitors of Ice carving, Fruit & Vegetable carving, Dilmah Tea gastronomic                  Only competitors and official photographers appointed by CGL are allowed to take
          Challange all Live Cooking classes should register with the secretariat at least 2 hours       photographs at the Culinary Art 2011.
          before their schedule time to collect their identification badges. Competitors must
          ensure that no name/logo of his organization is visible during the competition.            21. Competitors contravening any of the Rules and Regulations of the Culinary Art 2011
                                                                                                         may be disqualified.
     8.   The organizers will not be held responsible whatsoever for any damage to exhibits, loss
          of equipment or utensils of the competitors. Competitors are to be present at their        22. Judging of prepared dishes begins with an assessment of the recipe. Make sure to
          allocated display area by 6.00 p.m. each day to prepare for removal of their exhibits          place it by the side of the display. For all displayed exhibits (artistic, pastry showpiece,
          and utensils. The organizers reserve the right to dispose of uncollected exhibits.             butter sculpture, ice carving, fruit & vegetable carving) a theme or name must be
                                                                                                         given.
Cont..........GENERAL RULES AND REGULATIONS

23. All live category participants should handover one copy of the recipe to the kitchen
    manager at the registration desk and the other copy to the judges.
                                                                                                 STATIC CATEGORY DISPLAY-
24. Notes for pre preparation for the hot cooking competition                                                               Class 1 - A1 - PLATED APPETIZERS
        a.     Basic sauces, stocks and dough can be brought in.
        b. 80% of all raw food items can be trimmed, cut and marinated while the
                                                                                                 This class must consist of 6 different appetizers to be displayed cold each for one person suitable
               balance 20% to be done on the spot.
                                                                                                 for a la carte service.
        c.     Judges will mark the working conditions and hygiene at all times
        d. All items on the presentation plate should be edible
                                                                                                       The allocated space for display (90 cm width, x 90 cm length)
        e. All meats, seafood, poultry to be brought in chill air tight containers.
                                                                                                       To be prepared in advance and displayed on appropriate plates
                                                                                                       Food coated with aspic or clear gelatin for preservation
                                                                                                       Recipes must be presented along with the exhibit together with participant number &
25. If an award is won, the competitor has to ensure his/her presence (or that of a
                                                                                                      category
    representative) at the ceremony to collect it. All awards are to be accepted in
    chefs/team uniforms. Any trophy/ medal/certificate that are not accepted at the
    ceremony will be forfeited three weeks after the event.
                                                                                                                       Class 2 - A2 – 5 COURSE SET DINNER MENU
26. Keep your written descriptions as brief as possible without losing clarity. You are
    allowed to have someone else do the written description for you. No points will be           Present a plated five course Fusion meal for one person.
    given for writing/displaying of menus/descriptions/recipes.                                  This class consists of:
                                                                                                        Cold appetizer
27. For class 10,11,12,13,15,16,17,18,19,20,21,22                                                       Soup,
          This will be before a live audience and will be judged according to the criteria for          Hot appetizer,
          judging. Each competitor must provide his own supporting materials and base.                  Hot main course with its garnish
          He also must ensure his creation can be moved to the judging area, when his                   A dessert.
          time limit is up.                                                                             Hot food presented cold on appropriate plates.
                                                                                                        Food coated with aspic or clear gelatin for preservation
28. Each competitor has to bring his own raw and unprocessed commodities. Ingredients                   Table space allocated: 90 cm x 90 cm
    will be inspected prior to the competition.                                                         Menu composition / Balance meal to be presented.
                                                                                                        Recipes to be forwarded along with the exhibit.
29. All medals /certificates should be collected by participant only, and no changes
    alterations to names will be done on competition days. For any changes to report to
    the C.G.L. office. Through the participant’s respective department head, with forms                                 Class 3 - A3 – PETIT FOURS OR PRALINES
    duly filled. Please produce your CGSL card to collect the certificate.
                                                                                                      This class must consist of 8 varieties of (four pieces each) (total 32 pieces)
30. Competitors who are in doubt of the interpretation of the criteria/rules and                      Each piece to weigh between 12-15 gr per piece.
    regulations are advised to contact the Chefs Guild of Lanka Office or area                        No moulds are allowed. Showpieces are allowed but will not be taken into consideration
    representatives. Competitors contravening any of the Rules and Regulations of the                  when judging.
    event may be disqualified.                                                                        The allocated space for display 90 cm x 60 cm.
31. Participants uniforms in all live / static categories should be white and not have any            Individual name of item/ description mentioning the theme is required.
    hotel logos or visible identification at all time.
                                                                                                 An extra plate of 1 portion of each type (i.e. 8 pieces) identical to those presented must be
32. Ovens provided for live cooking will be operated at 180C. Organizers will provide            provided for tasting.
    working tables/5amp plug base, convection ovens refrigerators and water supply.


33. All participants competing for live categories should register one hour prior to the
    event with their participant ID and the National ID card.

34. All trucks should obtain prior approval from the relevant authorities.
              Class 4 - A4 – WEDDING CAKE STRUCTURE                                               Class 8 - A8 – ARTISTIC SHOWPIECE (salt dough ,any other bread dough )
     The bottom layer of the cake to be edible and the other layers to be of Styrofoam
      base.
                                                                                                        A free style show piece made out of salt dough or any other fancy bread dough. The
     A piece to be cut from the bottom layer and displayed for tasting.
                                                                                                         Choice is given to the participant.
     All decorations must be edible and made entirely by hand with the exception of
                                                                                                        It is permitted to use wires, supports which should not be visible.
      pillars.
                                                                                                        The allocated space for display will be 40 cm x 40 cm and the maximum height
     Wires for stems of flowers will not be permitted.
                                                                                                         allocated will be 90cm.
     The allocated space for display is 90cm x 90cm and should not exceed a height of
                                                                                                        Type written description and theme to be displayed with the exhibit.
      90cm.
     There should be minimum of 3 tiers.
     Type written description of the theme to be displayed with the exhibit.
                                                                                                                       Class 9 - A9 – BUTTER SCULPTURE
                     Class 5 - A5 – PLATED DESSERTS
                                                                                                        In this class the participant is required to display a model of his own choice.
     In this class it is required to display 4 types of desserts ( 2 hot and 2 cold) presented         It is permitted to use wires, supports which should not be visible.
      cold for one person.                                                                              The Exhibits to be in harmony with food display/ buffets
     It is mandatory to use “Swiss Carma Chocolate”and “ Milac gold” as a whole or part in             The Allocated space for display 100 cm x 90 cm and the maximum height allocated will
      the preparation of the desserts                                                                    be 80 cm.


      The Allocated space for display 90x cm 60cm.
      Each dessert presented single on an appropriate plate
                                                                                                        Lacquering isNOT       permitted .
     Type written description and recipes to be displayed with the exhibit.                            The display exhibit must be given a name or theme.
     Tasting will be part of the deemed necessary to determine quality and authenticity.



    Class 6 A6 – ARTISTIC PASTRY SHOWPIECE (pastillage, sugar,
                          confectionary or marzipan)


     A free style show piece made out of pastillage, marzipan, sugar and confectionary. The
      Choice is given to the participant. Frames wires, supports and moulds will not be
      permitted.
     The allocated space for display will be 40 cm x 40 cm and the maximum height
      allocated will be 90cm.
     Type written description and theme to be displayed with the exhibit.                                              **********()*****()*****()******()*********



            Class 7 - A7 – ARTISTIC CHCOLATE SHOWPIECE

     A free style show piece made out Chocolate. The Choice is given to the participant.
      Frames wires, supports and moulds will not be permitted.
     The allocated space for display will be 40 cm x 40 cm and the maximum height
      allocated will be 90cm.
     Type written description and theme to be displayed with the exhibit.
     It’s mandatory to use Swiss Carma chocolate as a part or whole in the preparation of
      the showpiece.
                PRACTICAL CATEGORY /LIVE
                     Class 10 - B1 –NEW SRI LANKAN CUISINE                                                         Class 12 - B3 – HOT COOKING- (Fish and Seafood)
         This class requires a team consisting of 02 Chefs.                                        Participants to prepare and present in one hour
         The time allocated for the preparation and presentation is 2 hours.
          The participant must prepare 2 portions of each dish and present it on separate plates            An appetizer (Hot or cold) and a main course (Hot) with an appropriate garnish
          for display and judging.                                                                           The participant must prepare 2 portions of each dish and present it on separate plates.
         To prepare and present a four course meal (appetizer cold, Hot soup, Main Course,                  It is mandatory to use any one or more of EDINBOROUGH products as a part or whole
          Dessert)                                                                                            in the finished dish. Only the following items will be provided by the sponsor on the
         The menu composition to be a combination of meat/poultry/seafood and                                day of the competition.
          accompaniments.                                                                                     1, Fresh salmon fillet 200 gms / smoked salmon 100gms/Tuna in oil/brine
         The completed dish to be presented in appropriate dishes to be served contemporary                  2, Oyster sauce, Soya sauce, BBQ sauce, Sweet chilli sauce
          (Fashionable) style                                                                                 3, Dried Shitake, Button Mushroom, Artichoke bottoms
         It is mandatory to use MAGGI coconut milk in the preparation of the dishes as a part or
          whole.                                                                                             Any other shellfish or accompaniment is permitted of the participants own choice to
         The dessert should be coconut based (fresh, desiccated) served hot or cold in harmony               be used in the preparation as a part in the finished dish.
          with typical Sri Lankan fruits.                                                                     The participant should bring in all other ingredients other than items given by the
         A copy of the recipes to be submitted to kitchen manager and the judges.                            sponsor.
         A Gas burner, gas cylinder and small equipment to be brought by the competitor.                    The judges will check all mise-en-place prior to the commencement of cooking.
         All teams should bring all ingredients meat/ seafood etc. In cold boxes and maintain               Judges reserve the right to disqualify the participant if the ingredients are deemed
          high standards of hygiene during cooking. (Organizers may check the temperature of                  unfit for consumption.
          meats prior to commencement)
         All raw food can be brought in trimmed, cut, marinated and ready to cook.
         It’s not necessary to bring hut decorations, artifacts etc.
The organizers will provide
         3m x 3m stall with 02 nos, 6 x 3 Table, 1- 5 amp plug point, common sink .
         Once judging is completed the names of the establishment / hotel can be clearly                                      Class 13 - B4 - DRESS THE CAKE
          displayed.
         Judges reserve the right to disqualify the participants if the ingredients are deemed
                                                                                                             In this class participants have to decorate pre prepared sponge or butter cake, which
          unfit for consumption.
                                                                                                              must be brought by the competitor, or any flavor to be decorated and completed in
                                                                                                              the presence of the judge.
                Class 11 - B2 – HOT COOKING- Meat and Poultry                                                Time allocated is to complete the decorated cake in 1 hour and 30 minutes.
                                                                                                             It is mandatory to use any one or more of FONTERRA DAIRY products as a part or
Participants to prepare and present in one hour                                                               whole in the finished Cake. Only the following items will be provided by the sponsor on
                                                                                                              the day of the competition.
         An appetizer (Hot or cold) and a main course (Hot) with an appropriate garnish                      1, Anchor cream cheese, Anchor Butter, Anchor whipping cream
         The participant must prepare 2 portions of each dish and present it on separate plates.             2, Anchor set yogurt, Anchor curd
         It is mandatory to use any one or more of KEELS products as a part or whole in the                 All ingredients have to be edible and can be brought prepared items such as Butter
          finished dish. Only the following items will be provided by the sponsor on the day of               Cream, marzipan, parchment, royal icing, Ganache, Mousse, Coatings and Fillings etc.)
          the competition.                                                                                   The Sponge or butter cake must not exceed a 30cm diameter. Only one cake will be
          1, Belly Pork ,2, premium Pork Loin ,3, Rack of lamb,4, Bratwurst ,5, Chicken,                      allowed.
           7,Garlic Sausage                                                                                  There are no height restrictions for the finished product
         If poultry is to be used in the preparation as part of the finished dish should be                 The workspace allocated will be 180cm x 90cm.
          provided by the competitor.                                                                        The participant must bring all ingredients other than the ingredients that will be
         The participant must bring in all other ingredients.                                                provided by the sponsor including small equipment utensils.
         To present food in appropriate plates with garnishes.                                              All final decorating or finishes to be hand crafted by the participant in the presence of
         The judges will check all mise-en-place prior to the commencement of cooking.                       judges. No pre-prepared decorations will be allowed.
         Judges reserve the right to disqualify the participant if the ingredients are deemed               All cakes will be displayed until the end of the day.
          unfit for consumption.
                  Class 14 – B5 - FRUIT & VEGETABLE CARVING.
                                                                                                                          Class 17 - C1 - APPRENTICE HOT COOKING (LIVE)
    In this class, it is required for the participant to execute a free- style, practical exhibit within
     90 minutes. Pre- slicing, carving or any kind of preparation of fruits and vegetables before                Participants to prepare and present in one hour
     the competition begins will not be permitted.
    Pls note only the carved fruit or vegetables to be on display for judging.                                       An appetizer (Hot or cold) and a main course (Hot) with an appropriate garnish
    The Work Station space allocated will be 180 cm x.90 cm.                                                         The participant must prepare 2 portions of each dish and present it on separate plates.
    The display exhibit must have a theme or name.                                                                   It is mandatory to use US DUCK as a part or whole or combination in one of the
    The allocated space for display will be 90cm x60 cm                                                               courses or both courses as per participants own choice.
    Exhibits must be displayed upon completion of practical work and can be removed after
     07.00 pm on each day                                                                                             All competitors should use the following Unilever Food Solutions Product range in the
    Judging will not be based on bulky, overcrowded, untidy combination of fruits and                                 marination/ preparation of the dishes which will be provided on the day of the
     vegetables, but strictly focused on fine, intricate details of artistic skills                                    competition.
                                                                                                                       1, Knorr tomato pronto( readymade Italian tomato concasse)
                      Class 15 – B6 - INDIVIDUAL ICE CARVING                                                           2,Knorr Chicken seasoning Powder
                                                                                                                       3, Knorr Aromat seasoning
                                                                                                                       4, ladies choice mayonnaise
     In this class it is required for the participant to execute a free-style carving within                          5,Knorr demi glaze
      60minutes.
     Each participant will be provided 2 ice blocks of an approximate size 2 '6" X 1’6"x 6" and                      The participant must bring US DUCK and all other ingredients required for the dish.
      incase of damage an extra block will be provided.                                                               To present food in appropriate plates with garnishes.
     Participants must bring their own working tools.                                                                The judges will check all mise-en-place prior to the commencement of cooking.
     Welding with dry ice is allowed, but must be provided by the participant.                                       Judges reserve the right to disqualify the participant if the ingredients are deemed
     Electric tools and colouring will not be permitted.                                                              unfit for consumption.
                                                                                                                      All the participants should display the menu and the recipe to the judges.



             Class 16 – DILMAH TEA GASTRONOMY COMPETITION                                                                  Class 18 - C2 - BRU APPRENTICE DESSERTS (LIVE)
1.   Teams and set up: Competition is open to Hotels /Resorts /Restaurants/Hotel school
     A team to consist of 2 members, Chef ,Food & Beverage personnel                                        In this class, it is required to prepare and present 2 Desserts in one hour, one hot and one Cold
     from any recognized hotel, restaurant or hotel school
                                                                                                            for 2 persons of the competitors own choice.
2. Every contestant has to prepare beverages in the following categories. Using 4 different
varieties of tea
                                                                                                                      It is mandatory to use UNI LEVER BRU COFFEE as a part or whole in the finished dish.
       1. Traditional black tea using loose leaf tea served hot (02drinks-01 for presentation and
                                                                                                                      All garnishes and final touches to be done in the presence of the judges. No pre-
              for the judge)
                                                                                                                        prepared decorations, showpieces or garnishes will be allowed ) .
       2. A hot tea mocktail /Tea comforter (02 drinks-01 for presentation and for the judge)
       3. A Tea cocktail served chilled ( tea based drink with alcohol)(02 drinks-01 for                              The participant must bring all ingredients for the preparation and presentation.
                                                                                                                      To present food in appropriate plates with garnishes.
             presentation and for the judge)
                                                                                                                      The judges will check all mise-en-place prior to the commencement of cooking.
       4. Chilled non-alcoholic tea mocktail made with either Black, Green or flavoured teas (02
            drinks-01 for presentation and for the judge)                                                               Judges reserve the right to disqualify the participant if the ingredients are deemed
                                                                                                                       unfit for consumption
3.FOOD                                                                                                                All the participants should display the menu and the recipe to the judges.
*    Two food items of which one item needs to be tea based (2 pieces each) Savoury and sweet
of participants own choice to be served with each of the above beverages. The items to be pre-
prepared, brought ready to serve: The food items should be paired with the above tea beverage
and presented to the judges

Timing - Time given for presenting the whole program is 20 minutes
                                                                                                      D3 – Arrack Cocktail Competition
Class 19-22-/ ----BEVERAGE CHALLENGE
                                                                                                     Participants to produce 02 identical cocktails (one type) within a duration of 7 minutes,
                                                                                                      using ARRACK as the base, and using any other liquid (NON-ALCHOHOLIC) or solid.
        D1 – Nescafe creative coffee –Nescafe Challenge Trophy                                       One cocktail to be garnished for presentation and the others to be served in 6 small
                                                                                                      glasses for tasting, glasses for tasting should be brought by the participant.
       To produce 2 creative coffee’s – one cold and one hot of the competitors own choice          The maximum number of ingredients shall be limited to 4, which shall include
        (02 of each) for presentation and tasting within 20 minutes.                                  “Dashes” and “Drops” (This does not include garnishes)
       Coffee supplied by the sponsor (Nestle Nescafe to be used).                                  All ingredients, garnishes, glassware, and necessary equipment to be brought by the
       Pre prepared coffee is allowed for the Cold Coffee presentation.                              participants except, ARRACK, which will be made available by the sponsor on the day
       Nestle Nescafe will be provided by the sponsor on the day of the competition.                 of the competition.
       All other ingredients, presentation material to be of the competitors own choice             Only the Sponsor’s Arrack to be used. (Sponsor and brand of Arrack to be notified
       (utensils, garnishes, crockery, glassware, etc.)                                               shortly).
       The organizers will provide the following                                                    NO LOGOS OR ANY IDENTIFICATION MARKS OF THE HOTEL OR THE PARTICIPANTS
        a)          2 x 6 x 3’ work tables with one 5amp plug base.                                   ATTIRE SHOULD NOT BE DISPLAYED.
        b)          A boiler with hot water.                                                         COPY OF RECIPE TO BE DISPLAYED BY THE SIDE OF THE COCKTAIL.
                                                                                                     ORGANIZERS RESERVE THE RIGHT TO DISMISS ANY PARTICIPANTS WHO DO NOT
                                                                                                      CONFIRM TO THE ABOVE GUIDELINES.
        D2 – Scan Sunquick Mocktail Competition
       Participants to produce 02 different mocktails (two varieties) within a duration of 7         D4 – Anchor Beer Cocktail
        minutes, using Sunquick as the base, and using any other liquid or solid.
       One mocktail to be garnished for presentation and the others to be served in six small
        glasses for tasting. Glasses for tasting would be brought by the participant.                Entry criteria – All the bar tenders in the leading hotels in Sri Lanka can enroll through
       The maximum number of ingredients shall be limited to 5, which shall include “dashes”         culinary art 2011 organizing committee enrolment procedures.
        & “drops”.                                                                                   Each hotel can nominate 2 persons for the competition to perform live in front of the
       All ingredients, garnishes, glassware and necessary equipment to be brought by the            judging panel.
        participant except the following range of “Sunquick” which will be made available by         Competitor must be of age 21 or more on the date of competition.
        the sponsor.
       Orange,Mandarin,Fruit Cocktail (Mixed Fruit),Mango,Apple,Passion Fruit,Black Current         The competitors will be given the APB Lanka brand which competitor has selected to
       Orange / Apricot,Gauva / Strawberry                                                           use at the venue by the company to use as the main base of the beer cocktail.
       No logos or any identification marks of the hotel or the participants attire should not      Two third of the beer cocktail should be the main base of the cocktail which should be
        be displayed.                                                                                 a APB Lanka beer product
       Copy of recipe to be displayed by the side of the mocktail.                                  Maximum number of ingredients shall be used by any competitor should be less than
       Organizers reserve the right to dismiss any participants who do not confirm to the            five (05) including drops and dashes. All the liquids/ingredients should be non
        above guidelines.                                                                             alcoholic.
                                                                                                     All ingredients, garnishes, glassware, and necessary equipment to be brought by the
                                                                                                      competitors.
                                                                                                     Using APB Lanka beer products as a top up for any beer cocktail will result a
                                                                                                      disqualification.
                                                                                                     Garnishing and presentation skills will add value in final rankings.
                                                                                                      The cocktail should be a thirst quencher that the consumer can enjoy as a leisure drink
                                                                                                      Plated Desserts                                                        ( Class 5 )
                              JUDGING CRITERIA
                                                                                                      Composition 0-10 points
Wedding Cake Structures                     ( Class 4 )                                               Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and
Artistic Pastry Showpiece                   ( Class 6 )                                               colour.
Artistic Chocolate showpiece                ( Class 7 )
                                                                                                      Degree of Difficulty/Creativity 0-10 points
Artistic show piece (dough)                 ( Class 8 )                                               Judgement is primarily based on the artistic work but also on the degree of difficulty and the
Butter Sculpture                            ( Class 9 )                                               effort expended.
Suitability in complementing Food displays 0-10 points
As the exhibits are meant to be displayed on a buffet table, they should be designed to               Correct Professional Preparation 0-20 points
complement food displays.                                                                             Correct basic preparation, corresponding to today’s modern patisserie.

Presentation and General Impression 0-40 points
Depending on material used, the finished exhibit must present a good impression based on              Practical and Up-To-Date Serving 0-30 points
aesthetic and ethical principles.                                                                     Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date
                                                                                                      culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.
Technique and Degree of Difficulty 0-50 points
This is judged by the artistry, competence and expert work involved in the execution or               Presentation/Innovation 0-30 points
preparation of the exhibit.                                                                           Food items utilised must be in harmony with quantity and the number of persons indicated in the
                                                                                                      criteria. Presentation to be appetising, tasteful, in an elegant, modern style
Petit fours or Pralines                                       ( Class 3 )
                                                                                                      Plated Appetizers                                            ( Class 1 )
Taste & Texture 0-30 points                                                                           5 Course set dinner menu                                     ( Class 2 )
Well-balanced from a nutritional point of view. The taste, flavours and textures should conform
with today’s standards.                                                                               Composition 0-10 points
Variety 0-10 points                                                                                   Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and
The variety displayed has to correspond with the criteria requested.                                  colour. For classical dishes, the original recipe is applicable. (In case of doubt, Escoffier shall
                                                                                                      prevail) - (meal proportion should be 60-70%)
Presentation, Overall Impression 0-20 points
Food items utilised must be in harmony with quantity and the number of persons indicated.             Degree of Difficulty/Creativity 0-30 points
                                                                                                      Judgement is primarily based on the artistic work, but also on the degree of difficulty and the
Correct Preparation and Naming 0-20 points                                                            effort expended. Degree of difficulties should be focused on fine dining restaurant environments.
The names of the dishes should correspond to the recipes. Points will be awarded for the correct      Description of creativity and difficulties can be provided if necessary to explain further.
basic preparation of the food.
                                                                                                      Correct Preparation 0-20 points
Practical and Up-To-Date Serving 0-20 points                                                          Appropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but
Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date       exhibited cold, and all cold dishes, must be glazed with aspic (for preservation purposes only).
culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.   Proper use of aspic; thickness of the coatings, colour, teardrops and also the coatings must be
                                                                                                      even and clean around pieces.

                                                                                                      Presentation and Portion Size 0-20 points
                                                                                                      The size of the plate must be appropriate to the dish and the number of persons. The main and
                                                                                                      side dishes must be served in perfect harmony. (Correct preparation is important; to help the
                                                                                                      entry you can supply with your description pictures you have taken during trials)

                                                                                                      Practical, Up-To-Date Serving 0-20 points
                                                                                                      Clean, without time-consuming arrangements and consideration of food cost and food safety.
                                                                                                      Exemplary plating, to facilitate practical serving. Bases using inedible products are not allowed.
New Sri Lankan Cuisine                      ( Class 10 )                                           Dilmah Tea Gastronomic Challenge          ( Class 16 )
Hot cooking Live MP                         ( Class 11 )
Hot cooking Live SF                         ( Class 12 )                                           Judging criteria
Apprentice Hot cooking                      ( Class 16 )                                           Judges will award points according to the following criteria- TOTAL 100 POINTS
Apprentice Dessert                          ( Class 17 )
Dress the cake                              ( Class 13 )                                           *    The pairing -that best complements the Tea and the food (0-20 points)
                                                                                                   *    Overall taste- tea inspired food and beverages -20 points
                                                                                                   *    Preparation, brewing technique (0-10 points)
Mise-en-place and Cleanliness 0-10 points                                                          *    Tea gastronomy -Menu (0-10points)
Planned arrangement of materials for trouble-free working and service. Correct utilisation of      *    Tea inspired food (0-20 points)
working time to ensure punctual completion.                                                        *    Presentation and showmanship (0-10)
Understanding of current food safety regulations, clean and tidy work place.
                                                                                                   *    Creativity, being innovative and originality(0-10)
Correct Professional Preparation 0-30 points
Correct basic preparation of food/ Beverage, corresponding to today’s modern culinary art.
                                                                                                   .
Preparation should be by practical, acceptable methods that exclude unnecessary ingredients.
Punctual delivery of each entry at the appointed time is required. Appropriate cooking /
preparation techniques must be applied for all ingredients, including beverages, starches and
vegetables.
Food cost, good health and affordability of the final product in modern day 5star capacity.
Traditional food must be made traditional ways and presented in modern day servings. Select
traditional food that can convince your guest’s appetite and taste buds.

Arrangement and Presentation/ Innovation 0-20 points
Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary
plating to ensure an appetising appearance is required.
Final plating and the colour of the food should be appealing to your guests, and inviting
temptation to the palate. (eg: this is the customer who pays the bill and come back for second
time)

Taste 0-40 points
The typical taste of the food should be preserved. It must have appropriate taste and seasoning.
In quality, flavour and colour, the dish should conform with today’s standards of nutritional
values.
Taste should be palatable for majority consumer in 5star environment (in taking consideration of
the geographical situation in modern economy) (Eg: who is your major clients base is it the top
end business guests and overseas visitors or local middle class families)


Fruit & Vegetable carving                   ( Class 12 )
Ice carving                                 ( Class 14 )

Presentation and General Impression 0-40 points
The finished exhibit must present a good impression based on aesthetic and ethical principles.

Technique and Degree of Difficulty 0-60 points
This is judged by the artistry, competence and expert work involved in the execution or
preparation of the exhibit
                                                                                                           A minimum of Two Gold Medals is required to qualify




                                                                                                       d) Most Outstanding Artist
                    MEDAL & CERTIFICATE OF AWARDS                                                      Most outstanding Artist Award is presented to the individual chef who accumulates the highest
                                                                                                       points in 4 of his best classes one from each category in the following sections.
                                                                                                       1.Artistic Show piece (dough)               ( Class 06 ) -20%Marks
Gold with Distinction                                              100 points
                                                                                                       2.Butter Sculpture                          ( Class 08 ) -20%Marks

Gold                                                               90—99 points                        3.Fruit & vegetable carving                 ( Class 12 ) -30%Marks
                                                                                                       4.Individual Ice carving                    ( Class 14 ) -30%Marks

Silver                                                             80—89 points                             A minimum of Two Gold Medals is required to qualify


Bronze                                                             70—79 points
 a) Most Outstanding Chef
Presented to the individual chef who accumulates the highest points in the following categories.
                                                                                                       f) Best Culinary Team
                                                                                                       To qualify for this award it is compulsory that the top score% from the following categories will
 1. Plated Appetizer         ( Class 1 ) -25% Marks                                                    be calculated to finalize the Best Culinary team.
 2. 5 Course set Dinner Menu ( Class 2 ) -25%Marks
 3. Live Hot Cooking         ( Class 11 ) -50% Marks                                                   Class - 01    A1 – Plated appetizers                              10%
               Or                                                                                      Class - 02    A2 – 5 Course set dinner menu                      10%
 4. Live Hot Cooking         ( Class 12 ) -50% Marks                                                   Class - 09    B1 – New Sri Lankan Cuisine                         20%
 A minimum of two Gold medals required to qualify.                                                     Class - 11    B2 – Hot cooking                                    20%
                                                                                                                              or
                                                                                                       Class - 12    B3 – Hot cooking
b) Most Outstanding Apprentice                                                                         Class - 17    C1- Apprentice Hot Cooking Live                    10%
Presented to the individual apprentice obtaining the highest points in the 2 live categories. A
minimum of one Gold medal has to be achieved.                                                          Class - 14     B5 – Fruit & Vegetable carving                    15%
                                                                                                       Class - 15     B6– Individual Ice carving                        15%
1.Apprentice Hot cooking                     (Class 16) -50%Marks                                      Class - 08     A8 – Butter sculpture                             10%
2.Apprentice Desserts                        (Class 17) -50%Marks
                                                                                                       Class - 05    A5 – Plated desserts                               10%
c) Most Outstanding Pastry Chef                                                                        Class - 13    B4– Dress the Cake                                 15%
Most outstanding Pastry Chef- Award presented to the individual chef who accumulates the               Class - 03    A3 – Petit Fours or Pralines                       10%
highest points in 5 of his best classes one from each category in the patisserie section, which must   Class - 04    A4 – Wedding cake structures                       15%
include.                                                                                               Class - 06    A6 – Artistic Pastry Showpiece                     10%
                                                                                                       Class - 18    C2- Bru coffee- Apprentice Desserts Live           10%
1.Petit Fours or Pralines                    ( Class 03 ) -25%Marks
2.Plated Desserts                            ( Class 05 ) -25%Marks
                                                                                                       Summary –        Max points
3.Dress the cake                             ( Class 13) -25%Marks                                     Pastry                70
                                                                                                       Hot & cold            70
4.Artistic chocolate showpiece               ( Class 07) -25%Marks                                     Artist                40
            OR                                                                                         Total                 180

Artistic Pastry Showpiece                   ( Class 06)-
g) Best Regional Team                                                                                  h)The Bar tender Mixologist Trophy
                                                                                                       the following categories are open to individual participants with a limitation of maximum two
To qualify for this award it is compulsory that the top score% from the following categories will be
                                                                                                       entries per establishment in each category.
calculated to finalize the Best Regional team.
                                                                                                       However in the event an establishment is competing for the BAR TENDER MIXOLOGIST trophy it
Class - 01    A1 – Plated appetizers                               10%
                                                                                                       is mandatory to limit one participant per establishment in each of the four categories.
Class - 02    A2 – 5 Course set dinner menu                       10%
Class - 09    B1 – New Sri Lankan Cuisine                          20%                                 Class - 19   D1 – Nescafe creative coffee                       25%
Class - 11    B2 – Hot cooking                                     20%                                 Class - 20   D2 – Mocktail competition                          25%
                      or                                                                               Class - 21   D3 – Cocktail Competition                          25%
Class - 12    B3 – Hot cooking                                                                         Class - 22   D4 – Anchor Beer Cocktail                          25%
Class - 17    C1- Apprentice Hot Cooking Live                      10%

Class - 14    B5 – Fruit & Vegetable carving                       15%                                 i)Most outstanding Hotel trophy
Class - 15    B6– Individual Ice carving                           15%
Class - 08    A8 – Butter sculpture                                10%                                 To qualify for this award top scores of the best culinary team and the The best bartender
                                                                                                       Mixologist will be calculated.
                                                                                                       Class - 01   A1 – Plated appetizers                             10%
Class - 05    A5 – Plated desserts                                 10%                                 Class - 02   A2 – 5 Course set dinner menu                     10%
Class - 13    B4– Dress the Cake                                   15%                                 Class - 09   B1 – New Sri Lankan Cuisine                        20%
Class - 03    A3 – Petit Fours or Pralines                         10%                                 Class - 11   B2 – Hot cooking                                   20%
Class - 04    A4 – Wedding cake structures                         15%                                                       or
Class - 06    A6 – Artistic Pastry Showpiece                       10%                                 Class - 12   B3 – Hot cooking
Class - 18    C2- Bru coffee- Apprentice Desserts Live             10%                                 Class - 17   C1- Apprentice Hot Cooking Live                    10%

                                                                                                       Class - 14   B5 – Fruit & Vegetable carving                     15%
Summary –       Max points                                                                             Class - 15   B6– Individual Ice carving                         15%
Pastry               70                                                                                Class - 08   A8 – Butter sculpture                              10%
Hot & cold           70
Artist               40                                                                                Class - 05   A5 – Plated desserts                               10%
Total                180                                                                               Class - 13   B4– Dress the Cake                                 15%
                                                                                                       Class - 03   A3 – Petit Fours or Pralines                       10%
                                                                                                       Class - 04   A4 – Wedding cake structures                       15%
                                                                                                       Class - 06   A6 – Artistic Pastry Showpiece                     10%
                                                                                                       Class - 18   C2- Bru coffee- Apprentice Desserts Live           10%

                                                                                                       Class - 19   D1 – Nescafe creative coffee                       25%
                                                                                                       Class - 20   D2 – Mocktail competition                          25%
For Inquiries please contact any of the following                                                      Class - 21   D3 – Cocktail Competition                          25%
                                                                                                       Class - 22   D4 – Anchor Beer Cocktail                          25%
     chefs@sltnet.lk - Gerard.Mendis@hilton.com
      tilak@ceyloncontinental.com -pmadhawa@hotmail.com                                                Summary –      Max points
    59 7 A , Sri Saranankara Path, Kalubovila, Dehiwala.                                               Pastry              70
    TEL. NO: (+94 – 11) 2728434/ FAX NO: (+94 – 11) 2728221                                            Hot & cold          70
                                                                                                       Artist              40
                                                                                                       Bartender           100
                                                                                                       Total               280

								
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