RULES & REGULATIONS BEST INTERNATIONAL CATERER CONTEST

Transcription

1 RULES & REGULATIONS BEST INTERNATIONAL CATERER CONTEST LYON THURSDAY 24 th, FRIDAY 25 th & SATURDAY 26 th JANUARY 2019 O R G A N I S E D B Y : I N P A R T N E R S H I P W I T H :

2 ARTICLE 1 - OBJECT OF THE CONTEST The purpose of this contest is to contribute renewed energy to the catering sector through the search for new culinary inspiration. It also aims to federate the best professional catering talents worldwide in view of organising a gastronomic event. The challenge requires that the teams address different aspects of catering for a reception, which is an important activity in the trade. The participants will need to prove their skills in the following tests: preparation in the kitchen, transfer/transportation of their creations, presentation on a buffet as well as on a plate. The ICC is now an international event not to be missed where creativity, innovation, and expert know-how combine in a subtle alchemy. ARTICLE 2 - DATES AND VENUE The sixth edition of the International Catering Cup 2019 (ICC 2019) will take place at different locations over a period of three days: MORNING: THURSDAY 24 JANUARY 2019 Entrepôt METRO /Parc d'activités de Limonest Chemin de la Bruyère Limonest - FRANCE AFTERNOON: Lycée Hôtelier François Rabelais Chemin du Dodin DARDILLY FRANCE FRIDAY 25 JANUARY 2019 Lycée Hôtelier François Rabelais SATURDAY 26 JANUARY 2019 Sirha Trade Show (World Hospitality and Food Service Event) Espace des Chefs / Hall 6 Paul Bocuse / EUREXPO LYON - FRANCE ARTICLE 3 - PARTICIPATION AND SELECTION PROCESS This contest is open to all professionals from the food trades. Participants must be at least 23 years old and work in the catering/foodservice industry (Restaurant, hotel, pastry, cooked meats ) either as an employee or as a business manager. The participants must be organised into teams of two, including a team leader, with one team per participating country. The team leader must have his/her professional address registered in the country represented by the team. The contest is not open to holders of the Meilleurs Ouvriers de France distinction. The number of participants is limited to 12 teams. If no national selection event is organized by the country itself, the selection process will be based on the application file sent directly to the CNCT in France. The decision will be final. 1

3 The application dossiers will be reviewed in the order they are received in. The dossiers must be complete and include as follows: For each participant: A cover letter outlining the participant s motivation (to enable organisers to understand to profile of each team member) A CV photocopy of valid passport High definition photo in digital format (JPG min 600x600 pixels) This should not be integrated in a document such as the CV for example The size form duly completed for the official jacket Any press releases, and/or photos of buffets creations For each team: The registration form duly completed and co-signed Coach information form duly completed and signed by the team Leader and the coach, together with: - Coach photo - HD digital format (jpg 600x6000 pixels minimum) This should not be integrated in a document such as the CV for example - Coach s CV - Duly completed size form for the official jacket. Important note: Having a team coach is optional. Travel, accommodation, and catering expenses incurred by the coach are not covered by the CNCT, except when the coach is also a member of the jury (Cf. articles 7-1 and 8). Applications must be sent by or post by Monday September 3 rd 2018 at the latest (date and time of mail or post stamp will serve as proof) to: CNCT Confédération Nationale des Charcutiers-Traiteurs et Traiteurs INTERNATIONAL CATERING CUP Postal address: 15, rue Jacques Bingen PARIS - FRANCE icc@cateringcup.com Contest information: Phone +33 (0) ARTICLE 4 - REGISTRATION The teams whose application dossiers have been accepted will be informed via of their participation by September 10 th, 2018 at the latest. Upon receiving this notification via , a non-refundable registration fee of 800 must be paid by bank transfer. The bank details (IBAN & SWIFT) are included hereafter : NATIONAL BANK DETAILS BANK CODE SORT CODE ACC NUMBER CLE RIB DOMICILIATION S59Z 29 DRIF SDC PARIS 2 2

4 INTERNATIONAL BANK DETAILS IBAN : FR Z29 BIC / SWIFT Code : CRLYFRPPXXX ACCOUNT HOLDER: CONFEDER. NAT CHARCUTERIE FRANCE In the absence of any contesting made by , and conditional to the payment of the 800 registration fee by the selected team before September 30 th, 2018, registering for the contest implies full acceptation, without reserves, of the present rules and regulations ARTICLE 5 - CONTEST PROGRAMME AND THEME The programme of the contest is as follows: Each team will have a table draped in white: Size of the table: Length 3 m x width 1 m x height 0.90 m. Concerning the dressing for the buffet: only a light fabric tablecloth is authorized and must be brought by the teams. The use of hard materials such as frames made of wood, Plexiglas etc. for the dressing is strictly forbidden. It is also forbidden to use a presentation tray with dimensions identical to the buffet table. Each team must prepare a: COLD BUFFET which will be presented and accessible only from one side (facing the audience). The theme for the buffet decoration is FREE. The decoration elements must be entirely produced at the company premises and brought by the teams. In the same way, the presentation material used to highlight the products and add depth to the buffet must be brought by the participants. If your buffet decoration requires a power supply, a request must be made in writing by Friday 4 th, January 2019 at the latest. MAXIMUM height for the décor: 1.20 m measured from the table. Decoration running along the entire length of the back of the buffet is PROHIBITED, as it is not in keeping with the concept of catering, with a mock service by the two participants standing behind their buffet for the announcement of the results. ALL RAW PRODUCTS AND INGREDIENTS REQUIRED TO PREPARE THE 4 RECIPES WILL BE SUPPLIED BY THE ORGANISER. THE TASTING TRIALS WILL TAKE PLACE ON SATURDAY AT THE SIRHA IN FRONT OF THE AUDIENCE. Any ingredient that is not mentioned in the official ingredients voucher will be confiscated by the President of the jury. If the teams wish to use food products that are not listed in the ingredients voucher for decoration purposes on their buffet, they must send a request to the Organiser via by Friday January 4 th 2019 at the latest mentioning the list of products concerned and their respective quantities. 3

5 STARTERS DUCK AND FOIE GRAS (METRO, partner suppliers of duck and foie gras) INSTRUCTIONS The recipe must be prepared using the following raw products: 1 fattened duck weighing between 4.2 kg and 4.7 kg maximum and one lobe of duck foie gras weighing 400 g maximum, fresh and non-deveined. The two products can be worked separately. TASTING 8 plates, supplied by the Organiser, will be prepared for tasting purposes. Each plate must include 4 starters weighing 50 g maximum each. Two starters will be tasted cold and the two other will be tasted hot. The exact model for the rectangular plate chosen by the Organisers will be detailed in the Technical Information File that will be available on the website in July BUFFET PRESENTATION 8 plates - or other containers composed each of 4 starters will be arranged on the buffet. The teams have free choice concerning the plates or other dishes used for presentation purposes which they must bring with them. The recipe for these four starters is identical to those prepared for tasting purposes. SUMMARY: 16 plates with 4 starters each, based on duck and/or foie gras to be prepared. Tasting: 8 plates with 4 starters each, supplied by the Organisers. Buffet presentation: 8 plates (or other dishes), each composed of 4 starters, brought by the teams. 4

6 HOT FISH RECIPE PORTION OF TROUT SOUFFLÉ WITH GAMBAS AND SAUCE DAVIGEL, partner supplier of trout and gambas prawns, products from the TERRE & MER range METRO partner supplier of whiting, scallops, muscles and fruits & vegetables. INSTRUCTIONS - The mixture for the soufflé must be composed of fish and/or shellfish flesh with egg white. - Cooking of the trout and accompanying sauce for the tasting only will be done live in the contest kitchens at the Sirha show in front of the public. TASTING 8 individual plates, supplied by the organisers: the trout (with bones removed) stuffed with the soufflé mixture and gambas will be prepared to be sent hot for tasting. The montage is left to the participants choice and must be accompanied with a sauce. The exact model for the rectangular plate chosen by the Organisers will be detailed in the Technical Information File that will be available on the website in July A garnish must be considered, which ingredients (excluding the ingredients form) will be supplied by our partner METRO and made available to the participants: - Only on THURSDAY 24 th, January morning at the METRO warehouse in Limonest. - The maximum amount spent for the two garnishes (fish and pork) must not exceed 100 and will be verified with a weighing at the checkout counter. BUFFET PRESENTATION 8 trout sliced open from the back then stuffed with gambas will be topped with a chaudfroid before being displayed on the buffet. 2 of the trout must be sliced in half along their width. All the trays and dishes used in the presentation of these 8 trout to be displayed on the buffet must be brought by the teams. SUMMARY Tasting: 8 trout to be sent hot (plates supplied by the organisers) Buffet presentation: 8 trout sliced from the back, stuffed, with chaud-froid topping, including 2 trout sliced in half. Trays brought by the teams. 5

7 HOT DISH GLAZED & STUFFED PORK RACK WITH CROMESQUIS, SAUCE AND GARNISH METRO partner supplier for the pork rack, pork cheeks, pork feet, farm-raised chicken fillets, fruits & vegetables. LOSTE Tradi-France, partner supplier for the cured ham and bacon. Pork of French origin certified by INAPORC. The teams are given free rein for the preparation of this dish as well as for the composition of the stuffing for the pork rack, the cromesquis, sauce and garnishing. INSTRUCTIONS Only requirement: this dish must include cured ham and bacon supplied by our partner LOSTE Tradi-France. The accompanying garnishing must be prepared entirely in the contest kitchens at the Sirha trade show. The ingredients (excluding ingredients voucher) will be supplied by our partner METRO and made available to the participants following the same process as for the fish dish, as follows: - Only on THURSDAY 24th, January morning at the METRO warehouse in Limonest. - The maximum amount spent for the two garnishes (fish and pork) must not exceed 100 and will be verified with a weighing at the checkout counter. TASTING 1 pork rack will be used for tasting purposes 8 individual plates, supplied by the organisers, composed of glazed and stuffed pork rib, a cromesquis, garnish and accompanying sauce, will be sent hot for tasting. The exact model for the round-shaped plate chosen by the Organisers will be detailed in the Technical Information File that will be available on the website in July 2018 BUFFET PRESENTATION The second pork rack is for presentation on the buffet. It must be cut in half at the minimum or fully so as to ensure the work on the stuffing is visible and can be appreciated. 8 cromesquis with 8 garnishes and sauce (recipes identical to that used for the tasting) will also be arranged and presented on the buffet. All the trays and dishes used in the presentation to be displayed on the buffet must be brought by the teams. SUMMARY: Tasting: 8 individual ribs send hot for tasting Buffet presentation: 1 rack with 8 cromesquis, 8 garnishes and sauce 6

8 DESSERT CHOCOLATE-MANGO VALRHONA, partner supplier for chocolate INSTRUCTIONS 2 chocolate-mango desserts (entremets). The 2 dessert 2 circles will be supplied by the Organisers. Dimensions for a dessert circle: D 160 mm/ H 45 mm The details will be specified in the Technical Information File that will be available on the website in July (Supplier MATFER Stainless steel circle Ref ) 8 individual soufflé desserts composed of chocolate and mango. The baking moulds are left of the teams choice and must be brought by the participants. 16 identical chocolate-mango mignardises (petits fours) will be prepared. The recipe is left to the participants choice. TASTING One half of one of the desserts will be cut into 8 portions. 8 chocolate-mango soufflés will be prepared and sent hot for tasting and arranged each with a portion of the dessert on a plate, dish or tray, supplied by the organisers. The exact model for the rectangular-shaped plate, dish or tray chosen by the Organisers will be detailed in the Technical Information File that will be available on the website in July BUFFET PRESENTATION 1 complete dessert plus the second half of the first dessert will be presented on the buffet. 16 identical chocolate-mango mignardises (petits fours). The trays, dishes or other used in the presentation of the 8 desserts, the complete dessert, and the half-dessert to be displayed on the buffet must be brought by the teams. SUMMARY Tasting: 8 soufflés to be sent hot + one half-dessert (entremets) cut into 8 portions. Buffet presentation: The remaining half of the 1 st dessert + 1 complete dessert + 16 mignardises 7

9 ARTICLE 6 CONTEST SCHEDULE Article 6-1: Arrival of the participants and contest schedule The schedule below is subject to change, depending on circumstances. WEDNESDAY 23 rd JANUARY H00-18H00: Reception of the 12 teams at CFA - Lycée Hôtelier François Rabelais Chemin du Dodin DARDILLY - FRANCE General inspection of equipment by the president of the jury and Work Jury Setting up of the work posts 18H30: Transfer of the teams to their hotel: MERCURE, 78 bis Route de Paris Charbonnières les Bains 20h00: Dinner at the hotel MERCURE. Due to organisational constraints related to the number of meals planned, no guests other than the members of the teams (participants, coaches and/or members of the jury) will be accepted. THURSDAY 24 JANUARY 2019 Breakfast at the hotel 8H45: Transfer from the hotel to the CFA catering school 9H00-13H00: Transfer by bus of the 12 teams + Staff + refrigerated van to the METRO warehouse (5 min. away) Choice of ingredients for the two garnishes for the fish and pork. Return to CFA catering school 13H00-14H00: Buffet lunch 14H00-16H00: Arrival of the 12 commis and allocation to each team. Handing out of vests and aprons to the participants and commis. Settling in the kitchens, with no preparation of the fish or meat, no cooking Time to be used only for peeling, weighing, no cutting allowed. 16H00-17H00: Clearing and cleaning of the work post. 17H00 18H30: Participants briefing 19H00-20H30: Hot meal served at the CFA training restaurant for participants and contest staff. Due to organisational constraints related to the number of meals planned, no guests other than the members of the teams (participants, coaches and/or members of the jury) will be accepted. 20H45: Transfer by bus from Dardilly to the hotel 8

10 FRIDAY 25 JANUARY hours of contest trials Opening of the restaurant room at the hotel from 6h30 6H30: Breakfast at the hotel 7H00: Transfer by bus from the hotel to CFA Dardilly 7H30: Welcome reception at the CFA all participants must be wearing their uniform 8Hh00: Beginning of the tests 8H00 18H00: Work in the develop kitchens with the commis to help the teams. The lunch break is not mandatory but a cold buffet will be available to the participants from 12h to 14h. During the 2 hours: portrait photos will be taken of each team in full official uniform, offered by the CNCT (cf. Article 6-3) 18H00: End of the tests 18H00-19H00: Loading of the creations into 6 refrigerated vans rented by the organisers (2 teams per vehicle) Hooking up of the refrigerated vehicles; 50 m extension cords will be available on site. A security guard will be on site overnight to watch over the vehicles and creations. 19H00 20H00: Cleaning of the kitchens 20H00 21H30: Hot meal served at Dardilly CFA training restaurant with regional specialities 21H30: Transfer by bus to the hotel SATURDAY 26 JANUARY H00: Transfer by bus to the CFA catering school. 5H30: Breakfast at the CFA 6H00: Departure of the convoy to the Sirha venue: 6 refrigerated vans + staff vehicles + teams coach. Approximately 1 hour 7H00: Arrival of the teams at the contest venue 7H - 8H: Inventory of contest kitchens. Unloading of the trucks and installation of products and equipment 8H - 9H: Assembling of buffets structures (dressing, décor, presentation aids, etc.) 9H - 10H: Members of the press are given access to the contest area 9H00 10H00: Entry of each team in their contest kitchens allotted by drawing of lots, as published on the contest website. Timing: every 5 minutes. Finishing touches in the kitchens and preparation of the creations for tasting 10H15: Opening of the contest and Introduction of the members of the Tasting Jury 11H00: Beginning of the tasting 11H00-12H00: Send 1 st tasting STARTER: 8 plates Duck and Foie Gras 4 hot starter each (2 sent hot and 2 sent cold) Time allotted for each team = 5 minutes (Team 1: 11:00 to 11:05, team 2 11:05 to 11:10, team 3 11:10 to 11:15 etc.) No break: send the 2 nd starter for tasting. 9

11 12H00-13H00: Send hot dish 2 nd tasting FISH: 8 trout Total time allowed per team = 5 minutes 13H00-13H15: Pause in the tasting to allow the teams to set up the 3 rd dish for tasting 13H15-14H15: Send 3 rd tasting - PORK: 8 pork ribs Total time allowed per team = 5 minutes 14H15-15H15: Send 4 th tasting - DESSERT: 8 plates with 1 soufflé + 1 portion of entremets Total time allowed per team = 5 minutes 15H15: End of the tasting 15H15-16H00: Setting up/arranging of their creations on the buffets by the teams. 16H00-16H30: Marking of the buffets by the jury members Cleaning of the contest kitchens and loading in the vans, assisted by the commis Preparation of the space of the Awards ceremony 16H30-16H50: Deliberation by the jury 16H45: Meeting in the backstage area for all teams, jury members, commis, contest staff wearing their official uniform. 17H00: Official photograph 17H30-18H30: Announcement of the results & Photos with the 3 official partners 18H30-19H30: The teams clear their buffets. 19H00-20H00: After the announcement, a closing cocktail is planned on the CNCT stand at the Sirha VIP village. The 12 teams MUST be present. 20H00: Transfer by coach of the teams and Eurexpo-Sirha jury members to the Abbaye de Collonges Paul Bocuse for the Gala dinner. Any request for additional reservations for the Gala Dinner at the Abbaye de Collonges must be made by before Friday 4 January 2019 (The exact price of the meal will be confirmed at a later date: approximately 110 euros paid in advance via bank transfer). 00H00: Return by coach from the Abbaye to the hotels: - One teams bus transfer to MERCURE Charbonnières les Bains - One jury members + staff to MERCURE à Villefontaine. Article 6-2: Ingredients and Equipment RAW MATERIALS / INGREDIENTS All products and ingredients used to prepare the recipes for this contest will be supplied in full by the organisers following quantities mentioned in the ingredients forms/vouchers. The 4 recipe forms must be completed and sent to the organisers via to: icc@cateringcup.com before Friday 4 th, January 2019 at the latest. These forms will be used by the Work Jury to monitor progress in the preparation of the recipes. Only the template recipe form as published online on the website, via the technical information file will be accepted. 10

12 EQUIPMENT 1/ The teams are allowed to bring small equipment (knives, spatulas, spoons, forks ) and cooking utensils adapted to induction hobs as supplied in the contest kitchens at the Sirha venue (2 induction cookers with 2 hobs each will be available), as well as cooking/baking/montage trays required to prepare the recipes and assemble their creations. Whisks, beaters, and cutters will be supplied by the organisers in sufficient quantity. It is prohibited to bring heavy equipment such as: ovens, cooling unit, portable refrigerator etc. 2/ The models for the plates, trays, baking pans/circles supplied by the organisers for the tasting and cooking, as well as the detailed list of equipment available in the kitchens at the Sirha venue and at the CFA catering school of Dardilly will be published in the Technical Information File that will be available on the contest website in July An initial inventory of the contest kitchens will be taken for cleanliness and equipment. It will be signed off by the team leader. An end-of-contest inventory will also be taken in the presence of all parties. Any missing equipment and/or failure to return the kitchens in the condition recorded in the initial inventory (Cleanliness inventory) will entail a penalty to be deducted from the final score. Article 6-3: Uniform /Dress code Participants must wear their professional clothes during the contest events. 2 full uniforms will be provided by the organisers as follows: 2 jackets, 2 aprons, and 2 toques (One set is for the events held on Friday at the CFA; the other set is for the events held at the Sirha venue, facing the public) Candidates must bring a pair of black trousers or a black skirt and black shoes to be worn at the Awards Ceremony. Article 6-4: Partners The candidates must pay particular attention to the contest partners, the full list of which will be available on the contest web site. Article 6-5: Expenses For the team members: Travel expenses (economy class), accommodation expenses (4 nights, WEDNESDAY 23 rd, THURSDAY 24 th, Friday 25 th and SATURDAY 26 th January 2019) and meals - including the closing Gala Dinner event on the evening of SATURDAY 26 th - will be covered by the organisers. Important note: Having a team coach is optional, and any travel, accommodation, and catering expenses associated with the coach will not be covered by the CNCT, except where the coach is also a member of the Jury. FLIGHT SCHEDULE for the teams concerned: this must be sent by to the Organisers between October 1 st to 31 st, 2018 and should specify the dates and city of departure and return. The plane tickets will be reserved in economy class. They will be non-refundable and may be modified subject to payment of a penalty charged to the team. 11

13 ARTICLE 7 - JURY Article 7-1: Composition The jury is composed of recognised professionals in the catering sector. There will be one jury member for each participating country. Members of the jury will not judge the team representing their own country. Only the Founder-President may approve the composition of the jury. Once appointed, after having read the present rules and regulations, each jury member agrees and commits to taste all the recipes prepared as part of the contest trials, without exception, in order to mark them in a fair manner. The jury's action will be coordinated by a President of the Jury, appointed by the CNCT, who will not take part in the marking process In the case of a tie, only the Honorary President who takes part in the tasting will decide between the two teams. The decision of the jury is final. Travel expenses for the jury members (economy class), accommodation expenses (2 nights, Friday 25 th and SATURDAY 26 th January 2019) and meals - including the closing gala dinner at the Abbaye de Collonges on Saturday evening - will be covered by the organisers. FLIGHT SCHEDULE for the jury members concerned: this must be sent by to the Organisers between October 1 st to 31 st, 2018, together with the teams flight schedule and should specify the dates and city of departure and return. The plane tickets will be reserved in economy class. They will be non-refundable and may be modified subject to payment of a penalty charged to the team. Jury information: Joël MAUVIGNEY (holder of the MOF -Meilleur Ouvrier de France Charcutier-Traiteur et Traiteur- distinction) is the President-Founder of the contest The President of the Jury will be Christophe TOURNEUX (MOF Charcutier Traiteur et Traiteur) Article 7-2: Marking criteria The criteria used to appreciate and assess the creations will be as follows: Aesthetics Taste Creativity and Originality Article 7-3: Marking scale The tests will be marked out of a total score of 20. Failure to comply with any point in the present rules and regulations may entail penalties or disqualification, as decided by the jury. Marking by the Work Jury: Coefficient 5 (Organisation, waste optimisation, cleanliness, hygiene, clearing, team spirit ) Tasting of the 4 preparations: Aesthetics: Coefficient 4 Taste: Coefficient 6 Presentation of the buffet: Global score + Originality in presentation + Harmony and balance of creations: Coefficient 3 Originality of the variations: Coefficient 3 Upon decision by the Presidents, the final ranking for the 12 teams may be displayed on the venue monitors during the Awards Ceremony at the Sirha trade show. 12

14 ARTICLE 8 COACH If a coach is declared when registering a team, the President-Founder of the contest will review his/her application and may request the coach to officiate as a Judge on the Tasting Jury. In this case, travel and accommodation expenses (3 nights instead of 2 nights, from Thursday to Saturday) as well as meal expenses for this person will be covered by the organisers. If the Coach and the Judge (jury member) are different persons, then travel and accommodation expenses will not be covered. However, he/she will be invited to the closing Gala Dinner organised on Saturday evening at the Abbaye de Collonges Coaches responsibilities: 1. During the practice period: he/she supports, advises, and coordinates the team. 2. Thursday 24 th January 2019: the coaches are not allowed during the day 3. Friday 25 th January 2019: Presence of the coach authorised at the CFA as follows: a) Dedicated Coaches Room where the Team Leaders can come and consult freely with their coaches. b) 2 time slots of 10 minutes during which the coaches are present with the teams in the development kitchens. 3. Saturday 26 th January 2019: the coach stays with his/her team, from the moment the convoy leaves the CFA to the opening of the contest at the Sirha, then sits in the private loges in the stands. ARTICLE 9 PRIZES All the teams who competed in the ICC 2019 will receive a medal attesting to their participation in the sixth edition of the contest. 1 st place: The winning team will be presented with the Trophée Or (Golden Trophy) and will be awarded the title of BEST INTERNATIONAL CATERING CUP CATERER 2019 The team will also receive a cash prize of 8,000 (eight thousand Euros) to be shared equally, i.e. 4,000 paid via bank transfer to each of the two team members. The participants will also be presented with a certificate. This team will not be allowed to take part in the next editions of the contest, but must undertake to promote the contest in its country and to keep in touch with the French organizers in view of creating a national team for the next edition. 2 nd place: The team will receive the Silver Trophy, a cash prize of 4,000 (four thousand Euros) to be shared equally, i.e. 2,000 paid via bank transfer to each of the two team members. The participants will also be presented with a certificate. 3 rd place: The team will receive the Bronze Trophy, a cash prize of 2,000 (two thousand Euros) to be shared equally, i.e. 1,000 paid via bank transfer to each of the two team members. The participants will also be presented with a certificate. 13

15 Additional prizes: Four other trophies will be awarded: Prize for the Most Aesthetic Catering Buffet // Prize for the Best taste Fish // Prize for the Best taste Pork // Prize for the Best Dessert ARTICLE 10 - IMAGE RIGHTS The participants grant the CNCT and its partners the right to use and reproduce on any communication medium (web sites, brochures, publications ) the photos and images of themselves and their products without compensation. ARTICLE 11 INSURANCE Each participant must have a civil liability insurance policy and provide a certificate to this effect throughout the duration of the contest. The candidates expressly agree to call upon their civil liability insurance if they were to cause any damage during the event. ARTICLE 12 MEDIA COVERAGE The winners of the contest agree to contribute to its promotion by communicating on the event and the awards each time they have an opportunity to do so as part of various media events. They also agree to wear the official uniform of the contest for each event associated with it. They will be allowed to use the contest logo on any material flyers, web site ) after approval from the organisers. IMPORTANT DATES July 2018 The details of the plates that will be used for different tasting tests will be available online on the website. 3 rd September Closing of registrations for ICC th September st to 31 st October 2018 Via Confirmation via of the countries participation Followed by payment of 800 for registration fees via bank transfer, non-refundable Send team s flight schedule by to the Organisers Send jury members flight schedule by to the Organisers December 2018 Official announcement on the website of the Contest Kitchen number. This is drawn by lots and determines the order in which the teams will be competing. Before January 4 th 2019 via 1/Recipe forms for the 4 products 2/Send in request: approval for additional food ingredients (not mentioned in the ingredients voucher) to be used as decoration (list of ingredients with name + quantity). 3/ Send in request: power outlet for buffet decoration 4/Requests for additional guests: Evening Dinner Gala Saturday 26 th, January The caterers world challenge : 14