FESTIVAL AND INTERNATIONAL COMPETITION OF WAITERS, BARTENDERS, BARISTAS AND RESTAURANTS. November 6 th 9 th 2018 HOTEL METEOR, MAKARSKA

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1 FESTIVAL AND INTERNATIONAL COMPETITION OF WAITERS, BARTENDERS, BARISTAS AND RESTAURANTS November HOTEL METEOR, MAKARSKA

2 Venue: Hotel Meteor * * * * Kralja Petar Krešimira IV No Makarska, Croatia T (0) F (0) Details about e hotel: Hotel METEOR Grand Gourmet 2018 includes: School competition - waiters Individual competition waiters seniors Individual competition bartenders Individual competition baristas Restaurants team competition (chef + waiter) Awards and Recognitions: The Golden, silver and bronze medals for e winners of e competition, e diploma for all participants and special prizes for e winners will be awarded. PAYMENT OF REGISTRATION FEE: All registration participants are paid to e organizer's account: Beneficiary Association of Chefs from Mediterranean and European Regions Marina Getaldića 20A, Split, CROATIA Bank: ADDIKO BANK HRVATSKA D.D. Slavonska avenija 6, Zagreb SWIFT/BIC: HAABHR22 IBAN: HR Payment Description: Registration fee for "name and surname-category" HOTEL ACCOMMODATION: Reservations: All participants can book accommodation on: marketing@hoteli-makarska.hr and phone (0) Payment: All competitors pay accommodation on e basis of Half board (HB) at e hotel reception Arrival Monday November 05/Tuesday November 06 Up to 10:00h Competition November 6, 7 and 8 Departure November 9 Accommodation prices: Service: Half board. Half-board includes breakfast and dinner. All prices per person/day: - 30 EUR/person/day in Double Room - 40 EUR/person/day in single room

3 SCHOOL COMPETITION The waiter's school competition is divided into two categories: 1. Banquet participation fee Synchronised table setting and serving/service participation fee 95 All schools can participate in one or bo categories. If e school participates bo categories of participation fee is CATEGORY: BANQUET - PREPARATION AND SERVING OF GALA MENU TOPIC OF MENU: BANQUET FOR THE VIST OF AMERICAN PRESIDENT The rules: - The team consists of two chef and two waiter from each school - The competition takes place in e kitchen and e restaurant of e hotel Meteor, Makarska. - All participants are required to wear a chef and waiter uniforms during e competition, at e opening and closing events and award ceremony. Instructions for work: - Team prepares and serves 5 course menu cold appetaiser, soup, hot appetaiser, main course wi 2 side dishes and dessert - on 5 plates (4 guests + 1 for jury) - All competitors have 1 hour to prepare meals (in e kitchen of e hotel restaurant) and for setting e table, 4 h for issuing and serving meals and drinks and 30 minutes for cleaning e table after e guests live - For all dishes, chef competitors must prepare written and printed standards, including list of ingredients wi quantity for 4 persons and short recipe for dish.. The school can print e menu on a sheet of paper wi eir logo for e guests and jury. - THE INGREDIENTS ARE NOT PROVIDED BY THE ORGANIZER THE ORGANIZER WILL PROVIDE all drinks at accompany meals (aperitive, white wine, red - wine, sparkling wine, water and digestive) - Chefs competitors must bring all e necessary ingredients and cooking tools and oer accessories needed for cooking meals. Waiters competitors must bring all inventory for serving food and drinks (dishes, glasses, etc.) and all necessary for decoration of e table (decorations, tableclos, napkins etc.). - All ingredients must be edible meals, and at e proper temperature issued from e kitchen. - If you are unable to bring inventory (dishes, glasses, etc.) e organizer (standard Hotel inventory) can provide it. - Participants can decorate eir own table at which e serve food and drinks, table fi 150 cm - After e competition, e competitors are required to clean up and clear away workspace. Additional instructions: - Competitors may bring some semi-prepared meals and complete em on e spot. Participation fee : 95 Prizes and awards Medals gold, silver and bronze medals for e winners, diploma for all participants, and a diploma for e school and a special award for e winning team. Education: The Grand Gourmet 2018 will host professional education wi premium speakers and coaches, e number of participants is limited, and it is necessary to apply in advance. Schedule training will be posted October on e official website Application: The competitors must fill e application form and send it in by October 20, 2018 to e address: info@skmer.hr

4 2. CATEGORY: Setting e table and synchronized serving / service Example synchronized serving/service: The rules: - School Competition is a team competition of waiters - Each school may submit a maximum of 2 teams - The team consists of 3 competitors/waiters - Competitors must be accompanied by a mentor - All participants are required to wear school waiter uniforms during e opening, competition, closing and award ceremonies - Each competitor is required to perform all actions in white linen gloves. Each competitor must bring his/her pair of gloves. Instructions for work: - Each team has 3 guests, for which are done e synchronized settings of e tables and serving. - All competitors have 15 minutes to prepare an inventory of all at ey need to set e table. - All e competition teams have 10 minutes to synchronize set e table, accessories (eating inventory), guests and serve aperitifs, water, soup and main course - Each team must bring music background for eir performance on e USB stick - After competition all contestants have 10 minutes to clear e table. - The Organizer ensures: meals, serving tables, tableclos and standard hotel inventory. - The competitors can bring eir own accessories/inventory which ey need for e competition. - The team can apply for eir students to be guests during e competition and ey are required to be in uniform. If a team does not report eir "guests," e Organizer will provide guests Participation fee : 95 Prizes and awards Medals gold, silver and bronze medals for e winners, diploma for all participants, and a diploma for e school and a special award for e winning team. Education: The Grand Gourmet 2018 will host professional education wi premium speakers and coaches, e number of participants is limited, and it is necessary to apply in advance. Schedule training will be posted October on e official website Application: The competitors must fill e application form and send it in by October 20, 2018 to e address: info@skmer.hr

5 INDIVIDUAL COMPETITION WAITERS The rules: - It is an individual competition of waiters. - Each competitor can participate in one or more categories. - All participants are required to wear waiter uniforms during e competition, opening, closing and award ceremonies. The categories of competition: 1. Category: preparing and serving of steak tartar for 2 persons and serving of red wine (decanting) 2. Category: Serving fish in salt wi a side dish and serving of white wine 3. Category: dessert presentation and serving of champagne (e waiter must make preparatory works for dessert serving (set e table)) Note: Each category is scored separately. The winner will be declared in each category. Points of individual categories are summed up and e highest ranked competitor is proclaimed e best waiter GRAND GOURMET Instructions for work: - Each competitor has 10 minutes to do e preparatory work 1. Category - each contestant has 25 minutes to perform e task 2. Category - each contestant has 25 minutes to perform e task 3. Category - each contestant has 20 minutes to perform e task - Supplies and accessories (inventory) for e competition are provided by e organizer - Contestants can bring wi em eir own accessories (inventory) Participation fee: Fee for individual categories are 65 /per category *160 (For ose who compete in all 3 categories) Prizes and awards Announcement of e award is Thursday, November 9, 2018 Each category is scored separately, and each category will be awarded gold, silver and bronze medals for e winners, diploma for all participants. The overall winners (1,2,3 place) are entitled to special award. Education: Grand Gourmet 2018 will host professional education including premium speakers and coaches, e number of participants is limited, and it is necessary to apply in advance. Schedule training will be posted October On e official website Application: The competitors must fill e application form and send it in by October 20, 2018 to e address: info@skmer.hr

6 INDIVIDUAL COMPETITION BARISTA The rules: - It is an individual competition of waiters. - Each competitor can participate in one or more categories. - All participants are required to wear waiter uniforms during e competition, opening, closing and award ceremonies. The categories of competition: 1. Category: preparation of espresso-based drinks: 2 espressos and 2 cappuccinos 2. Category: Signature drink based on espresso 3. Category: Latte art 2 symbols Note: Each category is scored separately. The winner will be declared in each category. Only ose competitors who compete in all four (3) categories can enter e contests for e best barista of GRAND GOURMET Instructions for work: - Each competitor has 5 minutes/category, total 15 minutes for all 3 categories - Supplies and accessories (inventory) for e competition are provided by e organizer - Contestants can bring wi em eir own accessories (inventory) Participation fee: Fee for individual categories are 25 /per category *65 (For ose who compete in all 3 categories) Prizes and awards Announcement of e awards, is Thursday, November 9, Each category is scored separately, and each category will be awarded gold, silver and bronze medals for e winners, diploma for all participants. The overall winners (1,2,3 place) are entitled to special award. Education: Grand Gourmet 2018 will host professional education wi premium speakers and coaches, e number of participants is limited, and it is necessary to apply in advance. Schedule training will be posted October on e official website Application: The competitors must fill e application form and send it until October 20, 2018 to e address: info@skmer.hr

7 INDIVIDUAL COMPETITION BARTENDERS- FLAIR RULES 1. Long Drink I. GENERAL CONDITIONS Competition is open to all bartenders. Application and recipe must be sent until October 20, 2018 to e address: info@skmer.hr II. RECIPES / RECIPE 1. Prepare a Long Drink cocktail for 4 persons. 2. Written recipe must be original / auor. 3. The recipe, for which e Board found it has been plagiarized, will be excluded from e contest. 4. Competitors must bring eir own copy of e recipe. 5. The recipe sent shall be considered as final and cannot be adjusted after e period prescribed. 6. Content / Alcohol volume not more an 7.0 cl. 7. The recipe must be written/expressed in centiliters, divided respectively into integers (1cl, 2cl, 3cl). 8. The recipes must contain: - At least two (2), but not more an four (4) alcoholic beverages. - Not more an six (6) components, including adding, bar spoons, dash drops or solid components, such as cocktail cherries, fruits or spices 9. The recipe may not contain: - Home made ready components - Heated components - Artificial flavours and colours - Ice cream III. INGREDIENTS 1. The cocktail and e long drink must contain no more an six (6) components, including syrups, fruit, vegetables, spices, juices, and addings, bar spoons, dash drops. 2. All decorations inside e glasses are considered ingredients. 3. Preparation of fresh squeezed juices is made during e preparation of ornaments / decoration. IV. GLASSES: Glasses are provided by e organiser - Long Drink: Type Tina Highball 32.0 cl V. GENERAL / DECORATION 1. Decoration is prepared in a dedicated space. All formatting, cutting and assembling decorations must be done in e space reserved for is. All furer use of e prepared decorations (home made) is punishable by disqualification. 2. Crafts (cocktail cherry, citrus zest, olives, cocktail bulbs etc.) touching e drink shall be construed as a cocktail ingredient. 3. All e trimmings decoration (fruits, spices, herbs) must be edible. The decoration may include wooden, plastic or metal bar tools (toopicks, sticks, swords, forks...), or oer bar accessories. 4. Using flowers and petals is prohibited, even if ey are edible. 5. Design on e edge of e glass (salt, sugar) is considered as decoration. 6. Time to prepare e trimmings decoration is fifteen (15) minutes, including e preparation of fresh squeezed citrus juices. 7. A competitor who exceeds e preparation time of fifteen (15) minutes shall be punished by: - Ten (10) points for exceeding e time from 0-30 seconds - Twenty (20) points for exceeding e time of seconds - Thirty (30) points for exceeding e time of seconds - Forty (40) points for exceeding e time of 90 seconds or more 8. Decoration must be accurately described in e recipe. 9. After completion, e contestant must clean up e area of e preparation. 10. Negative points are deducted from e total score VI. COMPETITION PREPARATION OF COCKTAIL - Each competitor must prepare four (4) cocktails.

8 - Each competitor begins when e music starts to play and e referee starts timing. - A competitor shall have 5 minutes. - Competitor previously submitted a CD wi recorded music, where e specified starts and end. - CD contestant prepares music exclusively for e show. - Mandatory use of Working Flair to 2 minutes; - A competitor may only use on stage bottles, which are used in cocktail drinks. - Bottles must contain at least 3cl content, which is named on e bottle. - When a contestant puts a bottle down, it may no longer be used. - Bottles must be beautiful, clean and wi original labels. - Dirty bottles wi damaged labels cannot be used. - Use of open flame is prohibited. - Swearing and e use of inappropriate gestures are forbidden. - It is forbidden to row bottles into e air after e end of e competitor`s performance. - The violation of is policy will result in e immediate disqualification and suspension of e performance. - Competitors must follow e instructions of e organizer of e competition, which are an integral part of competition policy. -The organizer shall provide ice and plugs (220) VII. BEVERAGES / DRINKS AVAILABLE AT THE COMPETITION All oer beverages e contestant must provide himself/herself! Participation fee : 40 /per category All participants are required to wear waiter uniforms during e competition, opening, closing and award ceremonies. Prizes and awards Announcement of e award is Thursday, November 9, 2018 Each category is scored separately, and each category will be awarded gold, silver and bronze medals for e winners, diploma for all participants. The overall winners (1,2,3 place) are entitled to special award. Education: Grand Gourmet 2018 will be hosting professional education wi premium speakers and coaches, e number of participants is limited, and it is necessary to apply in advance. Schedule training will be posted October on e official website Application: The competitors must fill e application form and send it in by October 20, 2018 to e address: info@skmer.hr

9 INDIVIDUAL COMPETITION BARTENDERS- CLASSIC RULES 1. Aperitif cocktail 2. Long Drink I. GENERAL CONDITIONS Competition is open to all bartenders. Application and recipe must be sent by October 20, 2018 to e address: info@skmer.hr II. RECIPES / RECIPE 1. Prepare a cocktail for 4 persons. 2. Written recipe must be original / auor. 3. If e Board has found e recipe to be plagiarized, it will be excluded from e contest. 4. Each competitor must send e filled in recipe form in e prescribed manner, by 1 November 2015, using e address: stjepovicfrano@gmail.com and info@skmer.hr 5. Competitors must bring eir own copy of e recipe. 6. The recipe sent shall be considered as final and cannot be adjusted after e period prescribed. 7. Content / Alcohol volume not more an 7.0 cl 8. The recipe must be written / expressed in centiliters, divided respectively into integers (1 cl, 2 cl, 3 cl) 9. The recipes must contain: - At least two (2), but not more an four (4) alcoholic beverages - Not more an six (6) components, including adding, bar spoons, dash drops or solid components, Such as cocktail cherries, fruits or spices 10. The recipe may not contain: - Home made ready components - Heated components - Artificial flavours and colours - Ice cream III. INGREDIENTS 1. The cocktail and e long drink must contain no more an six (6) components, including syrups, fruit, vegetables, spices, juices, and addings, bar spoons, dash drops. 2. All decorations inside e glasses are considered as ingredients. 3. Preparation of fresh squeezed juices is made during e preparation of ornaments / decoration. 4. Long drink IV. GLASSES: Glasses are provided by e organizer - Aperitif cocktail: type Martini glasses 15.0 cl - Long Drink: type Tina Highball 32.0 cl V. GENERAL / DECORATION 1. Decoration is prepared in a dedicated space. All formatting, cutting and assembling decorations must be done in e space reserved for is. All furer use of e prepared decorations (home made) is punishable by disqualification. 2. Crafts (cocktail cherry, citrus zest, olives, cocktail bulbs etc.) touching e drink shall be construed as a cocktail ingredient. 3. All e trimmings decoration (fruits, spices, herbs) must be edible. The decoration may include wooden, plastic or metal bar tools (toopicks, sticks, swords, forks...), or oer bar accessories. 4. Using flowers and petals is prohibited, even if ey are edible. 5. Design on e edge of e glass (salt, sugar) is considered as decoration. 6. Time to prepare e trimmings decoration is fifteen (15) minutes, including e preparation of fresh squeezed citrus juices. 7. A competitor who exceeds e time of preparation of fifteen (15) minutes shall be punished by: - Ten (10) points for exceeding e time from 0-30 seconds - Twenty (20) points for exceeding e time of seconds - Thirty (30) points for exceeding e time of seconds - Forty (40) points for exceeding e time of 90 seconds or more 8. Decoration must be accurately described in e recipe.

10 9. After completion, e contestant must clean up e area of e preparation. 10. Negative points are deducted from e total score. VI. COMPETITION PREPARATION OF COCKTAIL 1. Each competitor must prepare four (4) cocktails. 2. The contestant competes in bar uniform or guild uniform. 3. Each competitor has two (2) minutes to prepare e work area, check bottles and jars. 4. The competitor must use bar accessories in e preparation of e cocktail. 5. Before e beginning of e preparation, it is not permitted to insert ice into e glasses, as it cools e inserts or ornaments. 6. Competitors are to prepare four (4) cocktails in seven (7) minutes Long Drink/ in five (5) minutes Aperitive cocktail 7. The competitor who exceeds e time required for e preparation of cocktails will be penalized wi e following negative points: - Ten (10) points for exceeding e time from 0-30 seconds - Twenty (20) points for exceeding e time of seconds - Thirty (30) points for exceeding e time of seconds - Forty (40) points for exceeding e time of 90 seconds VII. BEVERAGES / DRINKS AVAILABLE AT THE COMPETITION All oer beverages e contestant must provide himself/herself! Participation fee : 25 /per category All participants are required to wear waiter uniforms during e competition, opening, closing and award ceremonies. Prizes and awards Announcement of e award is Thursday, November 9, 2018 Each category is scored separately, and each category will be awarded gold, silver and bronze medals for e winners. A diploma will be given to all participants. The overall winners (1,2,3 place) are entitled to special award. Education: Grand Gourmet 2018 will host professional education wi premium speakers and coaches., e number of participants is limited, and it is necessary to apply in advance. Schedule training will be posted October on e official website Application: The competitors must fill e application form and send it by October 20, 2018 to e address: info@skmer.hr

11 CLASSIC CUP BARTENDER GRAND GOURMET, 2018 The rules of evaluation for e selection of e finalists: - Only seniors can compete in e finals. - Only ose competitors who have competed in bo e CLASSIC category can take part in e finals - BARTENDER CUP GRAND GOURMET, For competitors who participated in two categories, e points of bo categories will be summed. - Three (3) contestants wi e highest average number of points in bo categories, go to e Cup final e bartender and compete in e Black box, where ey're preparing a COCKTAIL wi ingredients at are secured by e organizers, but it's not going to be given to e competitors before e start of e competition. Oer ingredients are not allowed. I. RECIPES / RECIPE 1. Prepare a cocktail for 4 persons. 2. Written recipe must be original / auor. 3. The recipe will be excluded from e contest if e board has found it to be plagiarized. II. INGREDIENTS 1. The cocktail and e long drink must contain no more an six (6) components, including syrups, fruit, vegetables, spices, juices, and addings, bar spoons, dash drops. 2. All decorations inside e glasses are considered as ingredients. 3. Preparation of fresh squeezed juices is made during e preparation of ornaments / decoration. III. GLASSES: Glasses are provided by e organizer. IV. GENERAL / DECORATION 1. Decoration is prepared in a dedicated space. All formatting, cutting and assembling decorations must be done in e space reserved for is. All furer use of e prepared decorations (home made) is punishable by disqualification. 2. Crafts (cocktail cherry, citrus zest, olives, cocktail bulbs etc.) touching e drink shall be construed as a cocktail ingredient. 3. All e trimmings decoration (fruits, spices, herbs) must be edible. The decoration may include wooden, plastic or metal bar tools (toopicks, sticks, swords, forks...), or oer bar accessories. 4. Design on e edge of e glass (salt, sugar) is considered as decoration. 5. Time to prepare e trimmings decoration is fifteen (15) minutes, including e preparation of fresh squeezed citrus juices. 6. A competitor who exceeds e time of preparation of fifteen (15) minutes shall be punished by: - Ten (10) points for exceeding e time from 0-30 seconds - Twenty (20) points for exceeding e time of seconds - Thirty (30) points for exceeding e time of seconds - Forty (40) points for exceeding e time of 90 seconds or more 7. Decoration must be accurately described in e recipe. 8. After completion, e contestant must clean up e area of e preparation. 9. Negative points are deducted from e total score. VI. COMPETITION PREPARATION OF COCKTAIL 1. Each competitor must prepare four (4) cocktails. 2. The contestant competes in bar uniform or guild uniform. 3. Each competitor has two (2) minutes to prepare e work area, check bottles and jars. 4. The competitor must use bar accessories in e preparation of e cocktail. 5. Before e beginning of e preparation, it is not permitted to insert ice into e glasses, as it cools e inserts or ornaments. 6. Competitors are to prepare four (4) cocktails in seven (7) minutes Long Drink/ in five (5) minutes Aperitive cocktail 7. The competitor who exceeds e time required for e preparation of cocktails will be penalized wi e following negative points: - Ten (10) points for exceeding e time from 0-30 seconds - Twenty (20) points for exceeding e time of seconds - Thirty (30) points for exceeding e time of seconds - Forty (40) points for exceeding e time of 90 seconds Prizes and awards Announcement of e award is Thursday, November 9, Each category is scored separately, and each category will be awarded gold, silver and bronze medals for e winners, diploma for all participants. The overall winners (1,2,3 place) are entitled to special award.

12 RESTAURANTS TEAM COMPETITION The rules: - The team consists of one chef and one waiter from each restaurant. - The competition takes place in e kitchen and e restaurant of e hotel Meteor, Makarska. - All participants are required to wear a chef and waiter uniforms during e competition, at e opening and closing events and awards. - All establishments at prepare and serve food can apply for e competition The category of competition: PREPARING AND SERVING 4 COURSE GALA MENU WITH DRINKS TOPIC OF MENU IS SELECTED BY TAVERN Instructions for work: - Team prepares and serves 4 course menu cold appetizer, hot appetizer or soup, main course and dessert - in 120 minutes for 4 people + 1 extra (4 guests + 1 for jury) - TOPIC OF MENU IS SELECTED BY RESTAURANT - For all dishes, chef competitor must prepare written and printed standards, including list of ingredients wi quantity for 4 persons and short recipe for dish. The restaurant can print e menu on a sheet of paper wi eir logo for e guests and jury. - All ingredients must be edible meals, and at e proper temperature issued from e kitchen. - The ingredients are not provided by e organizer. - Chefs competitors must bring all e necessary ingredients and cooking tools and oer accessories needed for cooking meals and waiters competitors must bring all inventory for serving food and drinks (dishes, glasses, etc.) and all necessary for decoration of e table (decorations, tableclos, napkins etc.). - If you are unable to bring inventory (dishes, glasses, etc.) e organizer (standard Hotel inventory) can provide it. - Competitors must bring e necessary drinks at follow meals (water, mineral water, wine, soft drinks, etc.) - Participants can decorate eir own table at which e serve food and drinks - After e competition, e competitors are required to clean up and clear away workspace. Additional instructions: - Competitors may bring some semi-prepared meals and complete em on e spot. Participation fee : 135 Prizes and awards Announcement of e awards ceremony on Thursday, November 10 Medals gold, silver and bronze medals for e winners, diploma for all participants. The winner wins a special prize. Education: Grand Gourmet 2018 will host professional education wi premium speakers and coaches, e number of participants is limited, and it is necessary to apply in advance. Schedule training will be posted October on e official website Application: The competitors must fill e application form and send it by October 20, 2018 to e address: info@skmer.hr

13 ORGANIZER Office: Šefovi kuhinja mediteranskih i europskih regija (SKMER) Marina Getaldića 20A, Split, Hrvatska Mob.: info@skmer.hr The event venue: Hotel Meteor **** Kralja Petra Krešimira IV br Makarska, Hrvatska T (0) F (0) About hotel: Hotel METEOR PAYMENT OF THE PARTICIPATION FEES Beneficiary Association of Chefs from Mediterranean and European Regions Marina Getaldića 20A, Split, CROATIA Bank: ADDIKO BANK HRVATSKA D.D. Slavonska avenija 6, Zagreb SWIFT/BIC: HAABHR22 IBAN: HR

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