East European Culinary Cup – Romania 2018

The most important culinary event in Romania!

 

Organizers

Asociația Culturală Euro Est Alternativ România

Professional Association Euro-Toques România

Masters of Flames Culinary Division

Host / Co-organizers

Center events ”Lux Divina” Brașov

International professional organizations involved

Euro-Toques International

Disciples Escoffier International

 

Romanian authorities involved

Ministry of Tourism

Main Partener

Dacia Plant

PRESENTATION

 

 

REGISTRATION DETAILS

1. Acceptance is on a first-come-first-secured basis. Do note that practical classes may be completed way before the closing date. Incomplete application forms will not be processed.

2. Submission of application forms implies acceptance of the Rules & Regulations in the East European Culinary up Culinary Challenge 2018 Rulebook.

AWARD & CERTIFICATES

 A certificate of participation will be offered to all competitors who have completed all the classes they are registered with. The respective medals and Certificates of Awards will be presented to competitors who attain the following points. Team members will receive separate certificates and medals based on team acquired points for the Challenge:

100 points: Gold with Distinction

90 – 99 points: Gold

80 – 89 points: Silver

70 – 79 points: Bronze

60 – 69 points: Diploma

The Organizer reserves the right to withhold the handing of any awards should the final obtained scores deem it necessary.

 BEST CHEF (INDIVIDUAL CHALLENGE)

 

BEST CHEF (INDIVIDUAL CHALLENGE) Presented to the Individual Chef who accumulates the highest points in his/her best 3 classes (minimum of 6 total medal points):

• 1 (one) must be from the Cold Platters – Display section (Classes 1-5)
• 2 (two) must be from the Practical Hot Classes (Classes 6-10).

Must have received at least 1 (one) Gold medal in 1 (one) of the classes to which he/she filled in for, otherwise the price will not be awarded. Best Chef will be awarded with trophy/plaque by the organizer.

(Medal Points: 1 Gold = 3 Medal points / 1 Silver = 2 Medal points / 1 Bronze = 1 Medal point)

 BEST PASTRY CHEF (INDIVIDUAL CHALLENGE)

 

BEST PASTRY CHEF (INDIVIDUAL CHALLENGE) Presented to the Individual Chef who accumulates the highest points (minimum total of 6 medal points) in his/her best 3 classes in the Patisserie Section (Classes 1-5). Must have received at least 1 (one) Gold medal in 1 (one) of the classes to which he/she filled in for, otherwise the price will not be awarded.  Best Pastry Chef will be awarded with a trophy/plaque.

(Medal points: 1 Gold=3 medal points/1 Silver= 2 medal points/1 Bronze=1 medal point)

 

BEST APPRENTICE TEAM (Two-to-Tango)

Presented to the team of two apprentices who attain the highest points in this Class. Best Apprentice Team will be awarded with a trophy/plaque.

Practical Patisserie / Cold Display / Practical Hot Cooking

Open to any professional chef from a hotel, restaurant, confectionery, airline, culinary training institute or catering establishment. There are 11 classes to chosse from. Individual Table Display/Practical Classes at a glance.

Class 1: One Freestyle Wedding Cake Display

Class 2: Pastry Showpiece

Class 3: Desserts

Class 4: Artistic Showpiece  

Class 5: Traditional Dishes

Class 6: Hot Cooking – Two to Tango Apprentice Competition (Practical)

Class 7: Hot Cooking – Meat (Practical)

Class 8: Hot Cooking – Poultry (Practical)

Class 9: Hot Cooking – Fish/Seafood (Practical)

Class 10: Pasta (Practical)

Class 11: Black Box – Hot Cooking – The Chef Challenge (Practical)

Important Notes for Competitors

1. Plated Food display will be held at Dacia Hall, Lux Divina Center. The halls for table displays will be open from 8.00 am. Judging starts at 10.00 am for table displays. Daily prize offering for Hot Cooking and Plated Food Display will take place at Dacia Hall, Lux Divina at the end of each contest day

2. Practical and Patisserie Display will be held at Dacia Hall, Lux Divina Center The halls for table displays will be open from 7.00 am. Judging starts at 9.00 am for table displays. Daily prize offering for Practical and Patisserie Display will be held at Dacia Hall, Lux Divina Center at the end of each contest day

3. Final Prize Giving / Closing Ceremony will be held at Dacia Hall, Lux Divina Center, more information will be provided in due time / on spot in Brasov.

4. A theme or name must be given to the display exhibits. Display card indicating name of dish/patisserie required by side of exhibit together with ingredient list.

5. Display entries will be exhibited daily and will need to be cleared in the first day of the exhibition at 6.00 pm and in the last day of the exhibition at 4.00 pm. Only Pastry Showpieces, Freestyle Wedding Cakes, Artistic Show pieces will be exhibited for 2 days of the Exhibition and can be collected in the last day of the exhibition at 4.00 pm.

6. Please note that no clearing of exhibits will be allowed before closing time (in the first day at 6.00 pm and in the last day at 4.00 pm). Competitors who break this rule may have their future participation reconsidered. Removal must be completed in the first day of the competition at 6.30 pm to facilitate table dressing for the next competition day and in the last competition day at 4.30 pm. The organizer reserves the right to dispose of uncollected exhibits according to this rules.

7. Maximum table space provided for all display classes will be of 90 cm x 90 cm.
8. Kitchens for Individual Hot Cooking will open from 7.30 am. The first Hot Cooking class starts at 8.00 am.

(Judging starts at the same time).

The organizers reserve the right to bring changes to the program in accordance with the number of in time enrolled competitors.

9. Competitors must prepare their own Recipe / Ingredients Form for the Judges’ perusal.

   

CULINARY ART – INDIVIDUAL CHALLENGE

Class 1

PATISSERIE – DISPLAY One Freestyle Wedding Cake Display

3 cakes to incorporate a wedding design modern, contemporary or themed. 1 of the 3 cakes must be edible.

A section of the finished edible cake should be cut for the judges’ inspection. This must be from the lowest tier of the 3 cakes. The height of finished display should not exceed 1,5 meter. Cakes are to be entirely decorated by hand.

All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or any other appropriate materials may be used. No wiring is allowed. Lace or its equivalent is not allowed. Points will be deducted for non-compliance.

The completed cake will be exhibited for the 2 days of the competition and can be collected in the last day of the competition at 4.00 pm. Removal must be completed in the last day at 4.30 pm. The organizer reserves the right to dispose of uncollected exhibits.

  

Class 2

Pastry Showpiece

To display a showpiece of either:

1. chocolate
2. marzipan/sugar
3. dough/bread dough
4. dough figurine

No frames, moulds or wires are allowed. Points will be deducted for non-compliance. There are no height restrictions.

The completed showpiece will be exhibited for 2 days of the show and can be collected in the last day of the exhibition at 4.30 pm. Removal must be completed in the last day at 4.30 pm. The organizer reserves the right to dispose of uncollected exhibits.

Indicate a, b, c or d category you choose on Application Form for Class 2. No changes will be allowed.

Class 3

Desserts

To display a total of 3 different types of desserts:

1. 1 Hot and Cold
2. 1 Vegetarian without eggs and fat
3. 1 Free Style creation

Displayed cold, each portion for one person, suitable for á la carte service. Practical and up-to-date presentation is required.

Showpieces are allowed but will not be judged.

Desserts showpieces will be exhibited daily and will need to be cleared in the first day of the exhibition at 6.00 pm and in the last day of the exhibition at 4.00 pm.  Removal must be completed in the first day at 6.30 pm and in the last day of the competition at 4.30 pm. The organizer reserves the right to dispose of uncollected exhibits.

Class 4

Artistic Showpiece  

To display a showpiece of either:

1. vegetable (carving)
2. chocolate;
3. sugar;
4. dough figurine

Frames and wires support are allowed but must not be exposed. Points will be deducted for non-compliance. There are no height restrictions.

The completed showpiece will be exhibited for the 2 days of the competition (except for vegetable showpiece, which is to be removed in the first day of exhibition at 6.00 pm) and can be collected in the last day of the competiton at 4.00 pm. Removal must be completed in the last day at 4.30. The organizer reserves the right to dispose of uncollected exhibits.

Indicate (a, b, c or d) accordingly on Application Form for Class 4. No changes will be allowed.

PLATED FOOD – DISPLAY

Class 5  

Traditional Dishes

To display 10 different dishes, to be prepared in advance and displayed cold. Mandatory for all countries represented in the event.

HOT COOKING – PRACTICAL

Important Notes for Competitors

1. Hot Cooking will be held at Dacia Hall, Lux Divina. Daily prize giving for Hot Cooking and Plated Food display will take place at Dacia Hall, Lux Divina –  at the end of each competition day.

2. Entries are accepted on a first-come-first-secured basis. Please note that priority will be given to competitors taking 2 Hot and 1 Cold Plated Food display classes, thereby being eligible for the Best Chef Award.

3. Please note that these classes are usually completed even before the closing date. Therefore, even if your application form is received before the closing date, it may happen that places have already been filled in.

4. Competitors must report to the Kitchen Manager at least 45 minutes before their scheduled time in case a kitchen becomes available. Competitors not present at their scheduled time will be considered no-shows and will be disqualified.

5. Time planning for Hot Cooking Competition is calculated according to the registered competitors
6. Competitors will be provided with same facilities. More details, if any, will be provided in due course.
7. Competitors must bring the necessary staff for Hot Cooking classes (knives, bowls, pans a.s.o.) incl. their own plates for presentation. The plates can be collected once judging is completed.

8. No supplementary equipment will be provided. Competitors must bring all their required items.
9. The organizers will be not responsible for loss or breakage of competitors’ belongings.
10. Recipe is not required in the kitchen during competition; the recipe can be emailed before arriving in Brasov or can be given immediately after arriving in Brasov

11. As this is a time limit competition, you are expected to show cooking skills, your entry must not be completed with more than 15 minutes left on the clock of your time.

12. Judging will take into account the condition of the kitchen after you leave.
13. Everything on the plate that will be judged must be edible.
14. Due to fire safety regulations, open flame will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge, candles and as such will be prohibited.

15. Notes for pre-preparation for the Hot cooking competition:

~ Salad can be cleaned and washed but not portioned

~ Stocks can be brought into competition

~ Dressings are to be made in competition

~ Sponges can be pre-made but not cut or shaped

HOT COOKING

 

Class 6

Two To Tango (Apprentice Team Competition)

Open to students/apprentices from recognize Hotels, restaurants, airlines and training institutes who are 25 years old before 20.05.2018. Application forms must be accompanied by a letter issued by the organization which must certify the age of the apprentice or providing with a copy of ID specifying date of birth, otherwise

the registration will be not processed. At show time, competitors must present their ID to Judges.

Two apprentice chefs from the same establishment prepare within 1 (one) hour, 1 cold appetizer and 1 hot main course (for 2 persons each). (Total 4 plates). Dishes must be presented individually, freestyle, with appropriate starches and garnish.

Class 7

Main Course – Meat (beef, pork, lamb, venison)

Cooking time: 45 minutes, 1 main course dish for 2 persons, western style (garnish, salad, sauce) and 15 min. for cleaning, judging space preparation and presentation. Dish must be presented on 2 individual plates with appropriate garnish.

 

Class 8

Main Course – Poultry (poultry, quail, venison)

 Cooking time: 45 minutes, 1 main course dish for 2 persons, western style (garnish, salad, sauce) and 15 min. for cleaning, judging space preparation and presentation. Dish must be presented on 2 individual plates with appropriate garnish.

 

Class 9

Main Course – Fish / Seafood  

 Cooking time: 45 minutes, 1 main course dish for 2 persons, western style (garnish, salad, sauce) and 15 min. for cleaning, judging space preparation and presentation. Dish must be presented on 2 individual plates with appropriate garnish.

 

Class 10

Pasta – any kind of ingredients- seafood/fish, cheese, meat

Cooking time: 45 minutes, 1 main course dish for 2 persons, western style and 15 min. for cleaning, judging space preparation and presentation. Dish must be presented on 2 individual plates with appropriate garnish.

Class 11 The Chef Challenge

Main Course – Protein – Black Box / Mystery basket

Open to competitors from age 25 to 60 years old.

Cooking time: within 45 minutes, 1 main course dish for 2 persons. Competitors may present dishes in any preferred format. Total 2 individual servings as main course is required. This category is to test chef’s skill and speed in creating a dish.

The protein will not be revealed until the day of the competition. The protein could be seafood, red meat or poultry – a similar system to black box or mystery basket. Every participant will be given the same protein and no pre prepared items are allowed in kitchen.

INDIVIDUAL CHALLENGE JUDGING CRITERIA

  PATISSERIE DISPLAY

Class 1 – One Freestyle Wedding Cake

Class 2 – Pastry Showpiece

Class 3 – Artistic Showpiece  

 

1. Presentation/Innovation 0-30 points

Comprises an appetizing, tasteful, elegant presentation, modern style.

2. Composition 0-30 points Well-balanced food – in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in color and flavor. Should be practical and digestible.

3. Correct Professional Preparation 0-30 points

Correct basic preparations of food, corresponding to today’s modern culinary art.

4. Serving 0-10 points

Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible.

Class 4 – Desserts

1. Presentation/Innovation 0-30 points

Comprises an appetizing, tasteful, elegant presentation, modern style.

2. Composition 0-30 points Well-balanced food – in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in color and flavor. Should be practical and digestible.

3. Correct Professional Preparation 0-30 points

Correct basic preparations of food, corresponding to today’s modern culinary art.

4. Serving 0-10 points

Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible.

PLATED FOOD DISPLAYS  

Class 5 – Traditional Dishes  

 

1. Presentation/Innovation 0-30 points

Comprises an appetizing, tasteful, elegant presentation, modern style.

2. Composition 0-30 points

Well-balanced food – in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in color and flavor. Should be practical and digestible.

3. Correct Professional Preparation 0-30 points

Correct basic preparations of food, corresponding to today’s modern culinary art.

4. Serving Arrangement 0-10 points

Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible.

*Competitors of Cold Display classes who wish to seek Judges’ comments on their exhibits should meet with the Judging Team Leader on the competition floor as soon as overall judging is over. Once rosette awards are placed by displays, no comments will be given by Judges.

HOT, PRACTICAL CLASSES

Class 6 – Two to Tango

Class 7 – Meat Class

Class 8 – Poultry Class

Class 9 – Fish and Seafood

Class 10 – Pasta – any kind of ingredients – seafood/fish, cheese, meat

Class 11 – The Chef Challenge  

1. Mise-En-Place 0-10 points

Planned arrangement of materials for trouble-free working and service. Correct usage of working time to ensure punctual completion. Clean, proper working methods during the competition will also be judged as are the conditions after leaving the kitchen.

2. Correct Professional Preparation 0-25 points

Correct basic preparation of food and hygiene. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Working skill and kitchen organization.

3. Service 0-5 points

The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the service, if any, is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow is smooth and dishes come out on time from the kitchen.

4. Presentation 0-10 points

Clean arrangement, with no artificial garnish and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance.

5. Taste 0-50 points

The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavor and color, the dish should be accordingly to today’s standards of nutritional values. Half points will not be given.

*Competitors of Individual Hot Cooking classes who wish to seek Judges’ comments should stay back after their hot cooking session, as the feedback is done within one hour after the completion of the judging.

  

GENERAL RULES & REGULATIONS FOR COMPETITORS

 

These rules must be read before submitting application form competition!

 

1. Every exhibit must be the bona fide work of the individual or team competitor and must not have been entered in other competitions.

2. Submission of a completed application form shall constitute of, and agreement to, abide by the Rules & Regulations of the East European Culinary Cup 2018.

3. An individual competitor can participate in as many classes as he wishes but is restricted to one entry / class. Individual Hot Cooking classes (Classes 7-11) can accept only ONE entry per competitor from this combined group of classes, except for competitors who are vying for the Best Chef Award.

4. No change of classes will be allowed. Please notify the Organizer if you should wish to cancel application. At the event, absentees without written pre-notification to the organizer will have their future applications denied. Empty spaces at display tables are unsightly and non-attendance at the popular Individual Hot Cooking Challenge means one other chef could have taken that slot.

5. Competitors registering for more than one class need to register with the Secretariat at site only once (on the day of their last class) to collect their Certificate of Participation. Uncollected certificates will be disposed of three weeks after the event.

6. The competition display areas within the Event Hall will be open to competitors from 7.30 am (no earlier) for judging at 9.00 am. All packing / exhibit debris must be removed from the exhibition hall before judging starts.

7. Competitors and their assistants are strictly not allowed to leave any belonging on exhibition booth, or use furniture there for lounging during the set-up and judging hours.

8. No removal of display exhibits is allowed before 6.00 pm on all days of exhibition. Competitors are to be present at their allocated display area before closing time to prepare for removal of their exhibits. The Organizer reserves the right to dispose of uncollected exhibits after the stipulated times.

9. Entries for the Individual Challenge Hot Cooking classes (Classes 7 – 11) are accepted on a first-come-first- secured basis up to 5 competitors per establishment. Applicants for these classes should select another class (from class 1 – 11) on the application form in the event they are unsuccessful for their first choice. They can also choose to have their entry fee refunded if they do not wish to select an alternative class. Please note that with limited kitchen stations, these classes are usually filled before the official closing date.

10. Individual Hot Cooking competitors must be present 45 minutes before their appointed time and inform the Kitchen Manager of their arrival. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified.

11. Fees will not be refunded if the competition is cancelled for reasons beyond the Organizer’s control, or if entries are withdrawn by competitors. This is to cover administration costs. Substitute competitors may be accepted up to four weeks before the event but no later.

12. Chef’s attire is required during competition and all official events. All competitor assistants are not allowed to wear chef uniform.

13. Competitors who bring their exhibits on the wrong day will not have them judged. Please refer to the final schedule for your competition date. This will be sent to you or announced on spot in Brasov.

14. Competitors are to note that points will be deducted if the complete display is not kept within the space limit specified for the classes.

15. Official ingredient/recipe forms will be sent to Individual competitors. These must be placed by the side of exhibits / dishes if the rules require it. The organizer does not require copies, but reserves the right to request them.

16. The Organizer reserves all rights to the recipes used, and photographs taken at the event. Any publication, reproduction or copying of the recipes can only be made with the organizer’s approval.

17. If an award is won, the competitor has to ensure his presence or that of a representative from the same establishment at the ceremony to collect it. All awards are to be accepted in chefs/team uniforms. Any trophy / medal / certificate that is not accepted at the ceremony will be forfeited three weeks after the event.

18. The Organizer reserves the right to remove display exhibits if deterioration beyond acceptable standards has taken place.

19. To avoid disqualification, entries in showcases must be made accessible to Judges. No display/decorations on wall panel allowed.

20. The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors.

21. Due to fire safety regulations, open flame and gas will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge, candles and as such will be prohibited.

22. Competitors contravening any of the Rules and Regulations of the event may be disqualified. The Organizer reserves the right to rescind, modify or add on any of the above rules and regulations and their interpretation is definite. They also reserve the right to 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.

CONTACT

Dr. Iulia Drăguţ

A.C.E.E.A. President

World Association of Chefs Societies Member

World Cultural Heritage Committee Member

Culinary Division Masters of Flames Founder

Canadian Chefs Federation Honor Member

Gourmet Restaurateurs Association of the America

cell. +40 731 342 274

e-mail: iulia.dragut@gmail.com

 

Radu Constantin Zărnescu

Euro-Toques Romania President

Euro-Toques International Member

Culinary Division Masters of Flames Coordinator

World Association of Chefs Societies Member

Disciples Escoffier International Member

A.C.E.E.A. General Manager

Cell+40 731 342 275

e-mail: raduzarnescu@rocketmail.com

 

Dipl. Ing. Liliana Homocea

A.C.E.E.A. Executiv Director

Ambassador for Relations with Foreign Associations

ACEEA Director of  International Relations Department

cell. +40 731 342 277

e-mail: l.homocea@gmail.com

 

 

 

 

Project made ACEEA. All rights reserved A.C.E.E.A. project, non-governmental organization registered in Romania. The main purpose of the Association is to organize culinary events, to promote the gastronomy, the professional and amateur chefs, the gastronomy in Romania. ACEEA is member of World Association of Chefs Societies and partner of several international profile organizations. Trademark registered at the Office for Inventions and Trademarks (O.S.I.M.) ROMANIA 2007. International license issued in 2007 by the World Association of Chefs Societies (W.A.C.S.) Reykjavik, Friday, the 13^th March 2009 by Reinhold Metz (Continental Europe Central Director) Gissur Gudmundsson (President) Robert Oppeneder (Culinary Committee Chairman). Licensed project – Culinary Continental Competition (W.A.C.S.) Reykjavik, Friday, the 13^th March 2009. All rights of the project reserved by A.C.E.E.A. All broadcast rights of the images and pictures publishing from the event are reserved by A.C.E.E.A. and its partners!