c c f cc fe E ST 1963 Culinary Competition Rules and Criteria The Canadian Culinary Salon

Transcription

1 2016 The Canadian Culinary Salon CCFCC SANCTIONED CCFCC TORONTO HOSTED CCFCC OAKVILLE HOSTED WACS ENDORSED c cf cc fe E ST 1963 c c f cc TORONTO c c f cc OAKVILLE S W A C WORLD ASSOCIATION O F CHEFS SOCIETIES February 28, 29 and March 1, 2016 Hosted by CCFCC Toronto & CCFCC Oakville Culinary Competition Rules and Criteria

2 The Canadian Culinary Salon Rules and Criteria Introduction Culinary competitions represent the opportunity to experiment with new ideas and products; gather and share concepts; raise the level of professionalism for individuals, teams and the industry. It is also an opportunity to showcase the foodservice industry to the general public. With specific and measured judging criteria; standardized competition rules and scoring; CCFCC and WACS approved judges, a CCFCC sanction and a WACS national competition endorsement; the competitors may now expect a more consistent and standardized level of judging. It is important to note that continuous refinement and improvement of the competition process requires clear communication with the competitors, judges and organizers, meanwhile, making the experience meaningful and relevant to the needs of today s hospitality industry. Host City: Toronto, Ontario, Canada Date of Competition: February 28, 29 and March 1, 2016 Novice Categories Professional Categories Regional or Company Teams Location: Restaurants Canada Show, Direct Energy Centre, Toronto WACS Jury Members Co-Chairman, Cornelia Volino, Manager, CCFCC Bocuse d Or Canada (Toronto) Chef Simon Smotkowicz, CCC, Shaw Conference Centre (Edmonton) Master Chef Judson Simpson, CCFCC Culinary Chairman (Ottawa) Chef Don Gyurkovits, CCFCC National President (Vancouver) Master Chef Stafford DeCambra, American Academy of Chefs (USA) Pastry Chef Clayton Folkers, NAIT (Edmonton)

3 Registration Rules and Conditions 1. Entries Competitors must complete an entry form for each entry and send no later than February 15, 2016 to: Chef Tony Fernandes, CCS2016 Registration Chairman 33 Carlson Court, Toronto, ON Canada M9W 6H5 Mobile: Additional Contact information: Competition Guidelines, Criteria & Judging: Cornelia Volino, Co- Chairman, CCFCC Toronto Marketing and Partnerships: Ryan Marquis, Co- Chairman, CCFCC Oakville: 2. Entry Fees CCFCC or WACS Members: Novice: $ Professional: $ Team $ (membership is required by all team members) NON-CCFCC or NON-WACS Members: Novice: $ Professional: $ Team $ Closing Date The closing date for all entries is February 15, All completed entries for cold display received on or before closing date will be automatically accepted. Some categories may have limited registration; therefore it is the competitor s best interest to apply as early as possible. 4. Professional Integrity It remains the responsibility of competitors to assure the jury that their work is unaided, bona fide and is presented within the spirit of fair competition. Competitors are required to declare the entries for the cold display categories have not been entered or displayed in any previous competition. Maximum point deductions will result for any professional integrity issue. 5. Competition Categories All Teams must include both Culinary Arts and Pastry Arts. Medals will to be awarded to Teams in Culinary Arts and Pastry Arts. 1 st, 2 nd and 3 rd place will be announced in these categories. Professional: Any person regardless of age, gender or experience may enter any category. Novice: Any person regardless of age, gender, or experience may enter any category. It is recommended that persons with little experience in culinary competitions including students and apprentices begin in this category.

4 Culinary Salon Categories Sunday February 28, 2016 Professional Individual Culinary Artistry (P-C1) Professional Individual Pastry Artistry (P-C2-A, P-C2-B, P-C2-C) Novice Individual Culinary Artistry (N-C1) Novice Individual Pastry Artistry (N-C2-A, N-C2-B, N-C2-C) Monday February 29, 2016 Professional Individual Culinary Art (P-A1, P- A2, P-A3, P-A4) Professional Individual Pastry Art (P-B1, P-B2, P-B3) Professional or Company Teams (P-D1-A, P-D1-B, P-D1-C, P- D1-D and P-D2-A, P-D2-B) Tuesday March 1, 2016 Novice Individual Culinary Art (N-A1,N- A2,N- A3, N-A4) Novice Individual Pastry Art (N-B1, N-B2, N-B3) Student or Junior Teams (N-D1-A, N-D1-B,N-D1-C, N-D1-D and N-D2-A, N-D2-B) 7. Delivery of Cold Salon Exhibits All competitors must report to registration booth upon arrival. All exhibits must be presented at the time stated. Competitors must place entries for judging in the place allocated. 8. Labelling All exhibition items must include a uniformly labeled display card or menu including category, name of exhibit and detailed description in order to designate them properly and ensure the judging panel is able to clearly understand the ingredients and composition of the items, cooking or preparation styles and method or techniques. No personal or business labels should appear on the exhibit, display card or menu. 9. Security of Exhibits and Dishes All reasonable care will be taken for the security of exhibits, dishes and equipment; the Salon Committee will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. 10. Removal of Exhibits and Dishes The Salon Committee has the right to remove plates that do not fulfill the standard requirements of culinary or pastry art. All exhibits must be removed at the time stated in the competition timetable. The Salon Committee reserves the right to remove and destroy any exhibit remaining after such time or to remove any exhibit deemed to be unhygienic or below standards.

5 11. Judging The judging panel is comprised of established culinary professionals certified by the CCFCC Culinary Committee and/ or a WACS approved A or B Judge. The results of the judging panel are final and incontestable. Judges will be available for critiques during the appointed time as per the competition timetable. 12. Salon Committee The Salon Committee reserves the right to rescind, modify or add to any of the rules of the competition. Their interpretation of the rules and categories is final. They also reserve the right to limit the number of entries or to cancel any category at their discretion. No exhibit will be accepted after judging has commenced in any class. The Salon Committee reserves the right to adjust categories of Regional, Company, Student or Junior Teams should less than 3 teams in any grouping submit their competition entry form by February 15, Awards and Prizes Gold Medal 90 to100 Silver Medal 80 to Bronze Medal 70 to Diploma 60 to Certificate of Participation will be given to all participants. Best of Show Awards for Culinary Arts and Pastry Arts will be awarded each day. 14. Judging points Category C1 and C2-1/2/3: Design and Composition Technical Skills and Degree of difficulty Creativity and Originality TOTAL All Other Categories: Presentation and Innovation Composition Correct and Professional Preparation Serving Arrangement TOTAL 30 points 50 points 20 points 100 points 25 points 25 points 25 points 25 points 100 points

6 15. Competition Timetable 6:00 AM Doors open for display set up. Competitors enter through the North-West side of Building 8:00 AM Exhibitors must leave hall and Judging begins 10:00 AM Show opens to public 12:00 PM Results posted 12:30 to 1:30 PM Critique will be provided by Jury 16. Awards Ceremony on the Main Stage Sunday February 28, 2016 Time TBD Monday February Time TBD Tuesday March 1, 2016 Time TBD 17. Removal of Exhibits Sunday February 28, 2016 at 4:30 pm Monday February 29, 2016 at 4:30 pm Tuesday March 1, 2016 at 3:30 pm

7 18. Competition Categories A) Individual Culinary Art (One of A1 or A2 or A3 or A4) A1 Four (4) different kinds of finger food for six (6) people Two (2) different kinds prepared cold and served cold Two (2) different kinds prepared hot and served cold One (1) plate a part with one (1) piece of each for presentation Can be served with dipping sauce Hot and cold items should not be displayed on the same presentation dish. Weight: between 10 g and 20 g each To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware. Additional cutlery is not allowed. A2 One (1) Cold Festive/Buffet platter for eight (8) people and one (1) presentation plate Festive/buffet platter consisting of three (3) main items with one garnish for each main item The end pieces to be placed on the platter close to the representing slices Must be served with minimum two (2) complimentary sauces or chutney Salad must be served separately on side and is not to be considered or utilized as a garnish Bread and butter will not be judged Garnishes should not be mistaken for finger food No plates, bowls or similar items are allowed on the platter Presentation plate with all components to be served as a representation of an individual portion of the festive/buffet platter and salad/sauces/chutney A3 Six (6) different Starters for one (1) person Three (3) hot starters where all components are to be hot, but it is displayed cold Three (3) cold starters where all components are to be cold and displayed cold A4 One (1) Festive Menu for one (1) person consisting of 5 courses (dessert included) B) Individual Pastry (One of B1, B2 or B3) B1 Six (6) different Desserts to be arranged as single portions One (1) dessert with chocolate as the main ingredient One (1) dessert with fruit as the main ingredient Four (4) desserts of own choice

8 B2 One (1) Platter with choice of candy, chocolates or petit fours Four (4) different kinds for 6 people = 24 pieces Weight: 6-14 g a piece One (1) single presentation plate with one (1) sample of each item B3 One (1) Bread Display One (1) edible centerpiece Three (3) varieties, Three (3) of each for a total of Nine (9) leavened bread products and must include Three (3) different styles, shapes and flavours Two (2) varieties, Six (6) of each for a total of Twelve (12) individual products ie hot cross buns, crusty roll, quick breads etc. Two (2) varieties, Six (6) of each for a total of Twelve (12) laminated products ie croissants, Danish, puff pastry items All components must be hand-made Deductions will result from the use of commercially available moulds, sugar and chocolate decors, ribbon, artificial flowers etc. Coverings must be smooth or consistent in texture, free of cracks and air pockets Piped decorations must be delicate and uniforms in size and spacing Proficiency must be shown in the medium of choice C) Individual Artistry C1 Culinary Artistry One (1) Piece Cold food decorations and showpieces are sculptures made out of margarine, butter, fat, ice, salt, fruit or vegetables cut into decorative shapes and forms, etc. Height minimum is 60 cm and maximum is 150 cm including the base Base maximum is 80 cm x 80 cm x 12 cm (height) Display may extend beyond width and length of the base but cannot exceed the maximum height Definition for artistic decoration (showpiece/centerpieces): any form of decorative and artistic exhibition made from food materials can be considered as showpiece/centerpiece. Toxic paints and sprays, artificial materials and decorations are not allowed, with the exception of those items designed to lend support to the sculpture. The use of moulds is not allowed. The exhibition items will only be judged, if they have not already been displayed. Exhibitors should note that an exhibition item displayed in closed show-cases must be accessible to the jury; otherwise no judgment will be given.

9 C2 Pastry Artistry (One of C2- A, C2-B or C2-C) C2- A One (1) Piece Pastry ornamental sugar work can be icing, pulled or blown sugar into forms and lacework, painting with chocolate, ornamental chocolate work, chocolate cut into decorative shapes and forms, creations made out of nougat, pastillage, gum paste and objects modeled in marzipan or wedding and decorative cakes. Height minimum is 60 cm and maximum is 150 cm including the base Base maximum is 80 cm x 80 cm x 12 cm (height) Display may extend beyond width and length of base but cannot exceed maximum height Definition for artistic decoration (showpiece/centerpieces): Any form of decorative and artistic exhibition made from food materials can be considered as showpiece/centerpiece. Toxic paints and sprays, artificial materials and decorations are not allowed, with the exception of those items designed to lend support to the sculpture. The use of moulds is not allowed. The exhibition items will only be judged, if they have not already been displayed. C2 - B One (1) Decorated Theme Cake for 8 people Theme is optional and may include: Birthday, Anniversary, Easter, Valentine s Day, Halloween, Animation, Super Hero characters, etc. One slice must be plated and presented as an individual portion and served with complimentary sauce or garnish Additional thickening or fillings are suggested to add stability to entire cake to stand for the duration of the display day All components must be hand-made C2 C One (1) Wedding Cake Must consist of only two layers/tiers in any configuration and any shape Maximum display area is 61 cm x 61 cm x 92 cm height (24 x 24 x 36 height) Cake does not have to be size of total display area allowed Permitted items include artificial cakes, supports such as pillars, glassware, cake stands, floral, wires, tape and stamens Artificial decorations not permitted include ribbon, artificial flowers, tuile, cake tops, fountains etc. Suggested materials for decorating wedding cakes are rolled fondant, royal icing, chocolate, sugar, plastic chocolate, marzipan etc. All components must be hand-made and deductions will result from the use of nonpermitted items Coverings must be smooth or consistent in texture, free of cracks and air pockets Piped decorations must be delicate and uniforms in size and spacing Proficiency must be shown in making decorations such as flowers and ribbons. The must be delicate, natural looking with eye pleasing colours Skirting or edging must be uniform around cakes in size and spacing

10 D) Teams (Regional, Company, Student or Junior) All Teams to consist of five (5) team members with a maximum of three (3) additional support members for setting up the presentation table. Table decoration will be allowed at the expense of the team. Table size TBA. This category consists of two (2) required parts: 1. D1 Culinary Art Program (Four (4) components including D1-A, D1-B, D1-C, D1-D) 2. D2 Pastry Art Program (Two (2) components including D2-A, D2-B) 1. D1 Culinary Art Program D1 A Four (4) different kinds of finger food for six (6) people Two (2) different kinds prepared cold and served cold Two (2) different kinds prepared hot and served cold One (1) plate a part with one (1) piece of each for presentation Can be served with dipping sauce Hot and cold items should not be displayed on the same presentation dish. Weight: between 10 g and 20 g each To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware. Additional cutlery is not allowed. D2 B One (1) Cold Festive/Buffet platter for eight (8) people and one (1) presentation plate A festive/buffet platter for consisting of three (3) main items with one garnish for each main item The end pieces to be placed on the platter close to the representing slices Must be served with minimum two (2) complimentary sauces or chutney Salad must be served separately on side and is not to be considered or utilized as a garnish Bread and butter will not be judged Garnishes should not be mistaken for finger food No plates, bowls or similar items are allowed on the platter Presentation plate with all components to be served as a representation of an individual portion of the festive/buffet platter and salad/sauces/chutney D1 C Six (6) different Starters for one (1) person Three (3) hot starters where all components are to be hot, but it is displayed cold Three (3) cold starters where all components are to be cold and displayed cold D1 D One (1) Festive Menu for one (1) person consisting of 5 courses (dessert included)

11 D2 Pastry Art Program D2 A Six (6) different Desserts to be arranged as single portions One (1) dessert with chocolate as the main ingredient One (1) dessert with fruit as the main ingredient Four (4) desserts of own choice D2 B One (1) Platter / choice of candy, chocolates or petit fours Four (4) different kinds for 6 people = 24 pieces Weight: 6-14 g a piece One (1) single presentation plate with one (1) sample of each item

12 Some Tips & Tricks from IKA/Culinary Olympics - October 2016 Guidelines Originality - new ideas Numerical consistency of the main portions of pieces and garnish The displayed portion should be more or less 75% of the commercial portion The quantity of sauce should be adapted to the displayed portion Proper and precise cuttings of garnish and main pieces The description of the meals must correspond with the preparation All inedible garnishes are to be avoided The character of the exhibition items should be preserved Ingredients and toppings must harmonize in quantity, taste, and colour with the main piece and should correspond to the knowledge of modern diet Functional, flawless, and light culinary preparation The objects may be cut by the jury Platters must not be overloaded; sides can be presented separately Avoid everything inedible Paper liners should only be used for fried meals The covering of plate and platter margins leaves an unhygienic impression Accurate basic preparation, according to current modern cooking standards The meals should make a natural dainty impression Artificial binder is allowed with the use of whipped cream and cream

13 Not minutely cut or turned vegetables entails penalty points Meat and vegetables juices must not make the platters unsightly With meat, if fruit is used - only dress with small, slim fruit slices Proper and correct cutting of meat, meat cooked in an English manner is to be roasted à point, which means pink, so that no red meat juice comes out. Slices of meat must be arranged with the cut side in the direction of the beholder Hot meals which are displayed cold should be coated with jelly More gelatin than usual may be added to the jelly For the purpose of conservation, the sides and toppings should not be completely soft boiled but covered with jelly Drops of jelly are to be removed The jury will consider the habits and customs in the kitchen Only natural ingredients should be used for the fabrication of the showpiece. Example: sugar, marzipan, chocolate, etc. In a few exceptions aiding devices may be used as for example wire for the handle of the sugar basket or for glazed sugar with Generally, flowers should be avoided as far as possible In no case is it allowed to cut styrofoam which is then sprayed with coverture, not even for constructions Creams such as Bavarian cream should not deviate from the original recipe, but should be made more durable by adding more gelatin and sugar. Eventually one can glaze the dessert for example with wine jelly. Mousse (cream or fruit) should be made more durable by adding more chocolate, sugar, gelatin or carrageen. In no case is it allowed to use recipes consisting only of sugar, milk, coloring and gelatin The original recipe of Soufflés and puddings should be made more durable by adding sugar, nuts, almonds, biscuit crumbs or crème powder. Carrageen could also help.

14 For freshly baked (ie apple beignets) use pre-processed fruit for example dry or candied The beer- or wine paste should be made more durable by adding sugar and flour Jelly terrines should not deviate from the original recipe. They can be made more durable by adding sugar and gelatin. Pickled fresh fruit should be treated with sugar first In no case is it allowed to use merely water, sugar, coloring, and gelatin Foam sauces (sabayon) should not deviate from the original recipe. They can be made more durable by adding sugar and emulsifying agents such as lecithin and glycerin and more stable by adding carrageen. In the fruit sauce there must be at least ½ of pulp. The addition of glucose, glycerin, gelatin etc. makes the sauce look good for a longer period of time. In no case should sauces without pulp be presented. Chocolates, petit fours and tea biscuits must be of unitary size and a weight of 6-14 g There must be four different kinds of petit fours filled with different flavours All exhibition items must be properly labeled on the exhibition tables as well as on the registration form. Please check yourself locally that each item has been given the right label All items must be displayed at the arranged time Essential points to avoid Exhibited item that has already been judged before The use of plastic ornaments The use of damp silver cutlery For the service, improper tableware Repetitions in the preparation methods An excessive use of food colouring Presentation Platters Culinary exhibition items can be presented on different surfaces and receptacles Allowed cutlery, platters, and under layers for Cold dishes: Silver platters, Mirrors, Stainless steel, Polished wood, Glass platters, Glass and China

15 More Nice to Know and Need to Know All foods should be cooked to an edible degree of doneness All foods displayed cold must be coated and protected with food coating gel or aspic In general, use three coats of gelatin Glazing gelatin grams and up of gelatin per liter of water will sufficiently protect entry components for the duration of the show day, depending on local conditions Factors that affect glazed product quality are humidity and acidity. Adjust gelatin strength accordingly. Exempt from gelatin coating are the following flour based products: pie dough, filo, puff pastry, crackers, tulip, etc. Other products that are exempt from gelatin coating include chocolate and sugar garnishes, pastillage, cream rosettes, berry stems (strawberry tips, currant stems), smoked and dried meat products (jerky), nuts, exposed bones (ie lamb chops) Acceptable commercially processed products include edible jelly. Glazes, fondants, subtle food colouring for fondants, royal icing, marzipan and sugar work Exposed bones should be white, clean and lightly oiled Sprig-type herbs such as rosemary and thyme should be lightly oiled Food-grade lacquer is permitted for petit fours, fondants, chocolate showpieces only, sugar, marzipan, cheese, pie dough, filo, puff pastry and crackers Nuts, smoked and dried meat, and fish products can be lightly oiled Sauces served in sauce containers should have a thin layer of glazing gelatin or water on top to prevent drying Buffet platters must have a thin layer of clear glazing gelatin set on the bottom of the platter Fish will not be served directly on silver. To prevent discolouring, serve fish on glazing gelatin, canapé base etc. Avoid duplication of food items on same or additional entries to avoid penalty marks, especially when it is a team entry.

16 2016 Canadian Culinary Salon ENTRY FORM Please use separate form for each category entered. Photocopy as required. (Complete in block capitals or type as it will appear on the certificate) Name: Address: Telephone: Entry Category Code: Name of Employer / School / TEAM: Competition Class (check one): All entry fee prices include applicable HST CCFCC or WACS Member Novice $ CCFCC or WACS Member Professional $ CCFCC or WACS Member Team $ (membership is required by all team members) Non-Member Novice $ Non-Member Professional $ Non-Member Team $ Method of Payment (check one): Cheque: Bank Draft: Amount: $ Make cheque or bank draft payable to: CCFCC Toronto DECLARATION: I / We certify that this is my / our own unaided work and that my / our entry has not been displayed or entered in any previous competition or exhibition. Signature of Applicant or Team Manager: Name: Completed Forms and Entry fees must be received by February 15, 2016 and mailed to: Chef Tony Fernandes, CCS2016 Registration Chairman at 33 Carlson Court, Toronto, Ontario Canada M9W 6H5 tonyf@royalequator.com Mobile:

17 2016 Canadian Culinary Salon ENTRY FORM Please use separate form for each category entered. Photocopy as required. (Complete in block capitals or type as it will appear on the certificate) Name: Address: Telephone: Entry Category Code: Name of Employer / School / TEAM: Competition Class (check one): All entry fee prices include applicable HST CCFCC or WACS Member Novice $ CCFCC or WACS Member Professional $ CCFCC or WACS Member Team $ (membership is required by all team members) Non-Member Novice $ Non-Member Professional $ Non-Member Team $ Method of Payment (check one): Cheque: Bank Draft: Amount: $ Make cheque or bank draft payable to: CCFCC Toronto DECLARATION: I / We certify that this is my / our own unaided work and that my / our entry has not been displayed or entered in any previous competition or exhibition. Signature of Applicant or Team Manager: Name: Completed Forms and Entry fees must be received by February 15, 2016 and mailed to: Chef Tony Fernandes, CCS2016 Registration Chairman at 33 Carlson Court, Toronto, Ontario Canada M9W 6H5 tonyf@royalequator.com Mobile:

18

19

20