1 st Busan Marina Chef Challenge 2018

Transcription

1 1 st Busan Marina Chef Challenge 2018 Date : ~ 30 / AM10:00~PM17:00 Venue : Bexco Exhibition center 2, Hall 4D Who can participate : Open to any professional chef and culinary school student Main Host : Busan City, Korea Chefs Association (Busan Chapter) Main Management : Korea Chefs Association REGISTRATION DETAILS - Deadline : ~ (Apply is on a first-come-first-served basis. and it will be possible to finish before Deadline.) - Reception Address : Korea Chefs Association - Busan Chapter Sinsunro 446 Namgu Busan City Tel : Fax : cookbusan@naver.com - Open to any professional chef and culinary school student - Entry fee : 1. Individual Cold Display and Carving category : 50,000kw 2. Team Hot cooking competition : 50,000kw(per each competitors) 3. Busan Marina Chef Cup : 00000kw Competition Categories 1. Individual Culinary Art Cold Display Theme of Cruise Cuisine Theme of Local Cuisine Theme of Franchise Restaurant -Finger food or Tapas -Finger food or Tapas -Brunch restaurant Menu -Buffet platter -Buffet platter -Meat or Poultry Plate Dishes -3 course Vegetarian(Lacto Ovo) -3 course Vegetarian(Lacto Ovo) -3 course Vegetarian(Lacto Ovo) -3 Course Menu -3 Course Menu -3Course Menu 2. Carving competition Fruits or Vegetable

2 3. Team Hot cooking Competition Theme of Cruise Cuisine Theme of Local Cuisine Theme of Franchise Restaurant Sea food Main course with Appetizer Brunch Maincourse with Appetizer Meat or Poultry Main course with Appetizer Fish Main course with Appetizer Vegetarian Main Course with Appetizer 4. Busan Marina Chef Cup - All participants must get entry form from Office of KCA-Busan chapter, and submit the application form that is filled out to cookbusan@naver.com Competition Time Schedule will be noticed through KCA website after 1 st of June Applying means agreement of the Rules, so all participants must know about the rules before applying. All participants(include one assistant) will be given Pass (badge) and it is inalienable All participants must wear hygienic cloth or chefs jacket(white) and Hat(white), pants(black). Awards & Certificates A certificate of participation will be presented to all competitors who have completed all the classes they have registered. 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: Gold with Distinction Gold Silver Bronze Diploma 100 points points points points Points

3 Individual Culinary Art Cold Display & Carving Competition Rule <Important Notes for Cold Display & Carving Competitors> A theme or name must be given to the display exhibits. Display card indicating name of dish required by side of exhibit together with ingredient list. Display entries will be exhibited daily and will need to be cleared when the exhibition ends daily, at 6.00 pm. Please note that no clearing of exhibits will be allowed before closing time (6.00 pm daily and 4.00pm on last day). Competitors who break this rule may have their future participation reconsidered. Removal must be completed by 6.30 pm to facilitate table dressing for the following day or 4.30 pm on the last day. The organiser reserves the right to dispose of uncollected exhibits. Maximum table space provided for all display classes will be 100cm x 90cm. All of Individaul culinary Art cold Display competitors must double check for your theme of category. We have 3 of big theme on category. (Theme of Cruise cuisine / Local cuisine / Franchise restaurant ) 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. 1. Tapas / Finger Food (Theme of Cruise cuisine / Local cuisine ) To display a variety of 6 different kinds of finger food, to competitors choice 3 are to be hot displayed cold and 3 cold displayed cold. 6 portions of each type of finger food (36 pieces total) Each portion of finger food should weigh 10-20gm Can be on one plate or individually plated All food items must be glazed with aspic, with the exception of crisps or baked dough A brief description of the displayed items must be made available for judges reference 2. Buffet platter (Theme of Cruise cuisine / Local cuisine ) One (1) cold festive/buffet platter for eight (8) people and one (1) plated to give the jury the optical effect of portion size. three main items with one garnish for each main item the end pieces to be placed on the platter close to the representing slices the buffet platter has to be served with a salad and at least two (2) sauces or chutney on the side. Garnishes should not be mistaken for finger food Salad is not a garnish and has to be served separate. no plates, bowls or similar items are allowed on the platter. the show platter must be displayed in a classic style (one unit) 3. Three course Lacto Ovo Vegetarian (Theme of Cruise cuisine / Local cuisine / Franchise restaurant ) One (1) lacto-ovo vegetarian three-course lunch menu for one (1) person starter cold or hot, presented cold main course, prepared hot, presented cold dessert must be include 4. Three course menu (Theme of Cruise cuisine / Local cuisine / Franchise restaurant ) One (1) three-course menu for one (1) person starter cold or hot, presented cold main course, prepared hot, presented cold dessert must be include

4 5. Brunch Plated Dishes (Theme of Franchise restaurant only) With the increasing popularity of Brunch mid-morning dining, create 3 different brunch meals, one to must include an egg dish, can be prepared hot or cold, but displayed cold. Total 3 dishes of brunch menu Food must be brunch style, light and healthy Individually plated 6. Plated Meat or Poultry Main Dishes (Theme of Franchise restaurant only) To display a variety of 3 different meat or poultry main dishes, to competitors choice, prepared in advance and displayed cold. But must include beef and pork menu. Each main course should be individually plated and completed with its respective garnishes All food items must be glazed with aspic, with the exception of crisps or baked dough A brief description of the displayed items must be made available for judges reference JUDGING CRITERIA Presentation/Innovation 0-30 points Comprises an appetising, tasteful, elegant presentation, modern style. Composition 0-30 points Well-balanced food in a correct proportion of vitamins, carbohydrates, proteins, fats and roughage, harmonizing in color and flavour. Should be practical and digestible. Correct Professional Preparation 0-30 points Correct basic preparations of food, corresponding to today s modern culinary art. Serving Arrangement 0-10 points Clean arrangement, no artificial decorations, no time-consuming arrangements, exemplary plating, in order to make practical serving possible. 7. Carving competition Fruits or Vegetable (Individual) To make up own banquet compositions of own fresh fruits or vegetables, combining various products within one design Participants should persue maximum balance of combination, including balance of concept and contents, colour pallet and highly artistic performance of all elements of the composition accounting to specific conditions Design shall be carved from raw food exclusively. The competitors have one hours to assemble their displays on the exhibition table. JUDGING CRITERIA Design and composition 0-30 points Attention to details, finished appearance, proportion & symmetry. It must be three dimensional and appealing from all angles. Theme must be inoffensive and non-violent. Design must be elegant, sophisticated, sober, peaceful and joyful. The choice of products, their colour harmony including the peel and the core are important as well as the ability to demonstrate all of it. Creativity and Originality 0-20 points Artistic impression and first impression must be pleasing and present a successful ensemble. It should be original and creative. Innovative carving techniques and incisions should be demonstrated. This carving must be usable for a banquet or reception. Technical Skills and Degree of Difficulty 0-50 points Structural techniques, utilization and craftsmanship. Work must be precise and accurate. Elements must be properly assembled and seams must be discreet.

5 Team Hot cooking Competition Rule <Important Notes for Hot cooking competitors> Salad can be cleaned and washed, but not portioned Vegetables or fruits can be cleaned, peeled, washed, cut, but not cooked (tomatoes may be blanched and peeled and broad beans may be shelled), no vegetable purees Pasta or dough's can be prepared but not cooked Fish, Seafood or Shellfish can be cleaned, filleted but not portioned or cooked Meats or Poultry can be deboned, not portioned, not trimmed, sausages to be prepared fresh in the kitchen Mousses can be minced and must be made finished during the competition For Marinated Proteins, they can be pre-marinating Sauces can be reduced but not finished or seasoned Stocks are permitted Any dressings must be made during the competition Fruit Coulis Puree are allowed but must be finished during the competition Pastry sponges can be pre-made but not cut or shaped No supplementary equipment except the following list will be available All competitors have to prepare their own induction cooking utensils and ingredients for the competition All competitors have to prepare their own plate Competitors must leave the work station in a neat and tidy condition, this is part of the judging criteria. The Organiser will not be responsible for any loss or breakage of utensils SPECIFICATION OF THE FACTILITIES PROVIDED 4-stove induction cooking range Electric oven Working table top Sink with running water Fridge MEDALS AND CERTIFICATE OF AWARDS The respective Medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards Gold with Distinction 100 points Gold points Silver points Bronze points All of hot cooking competitors please must have double check for your theme of category. We have 3 of big theme on hot cooking category. (Theme of Cruise cuisine / Local cuisine / Franchise restaurant )

6 Team Hot cooking Competition Rule 1. Meat or Poultry main course with Appetizer (Theme of Cruise cuisine / Local cuisine / Franchise restaurant ) Two of competitors from the same establishment to prepare within one hours, 1 Hot or Cold appetizer, 1 Hot main course (for 3 pax each - Total 6 plates). Dishes must be presented individually, freestyle, with appropriate starches and garnish. All competitors have to prepare their own plate and all ingredients. 2 copy of Recipe required in kitchen 2. Fish main course with Appetizer (Theme of Cruise cuisine / Local cuisine / Franchise restaurant ) Two of competitors from the same establishment to prepare within one hours, 1 Hot or Cold appetizer, 1 Hot main course (for 3 pax each - Total 6 plates). Dishes must be presented individually, freestyle, with appropriate starches and garnish. All competitors have to prepare their own plate and all ingredients. 2 copy of Recipe required in kitchen 3. Lacto ovo Vegetarian main course and Appetizer (Theme of Cruise cuisine / Local cuisine / Franchise restaurant ) Two of competitors from the same establishment to prepare within one hours, 1 Hot or Cold appetizer, 1 Hot main course (for 3 pax each - Total 6 plates). Dishes must be presented individually, freestyle, with appropriate starches and garnish. All competitors have to prepare their own plate and all ingredients. 2 copy of Recipe required in kitchen 4. Seafood main course with Appetizer (Theme of Cruise cuisine / Local cuisine / Franchise restaurant ) Two of competitors from the same establishment to prepare within one hours, 1 Hot or Cold appetizer, 1 Hot main course (for 3 pax each - Total 6 plates). Dishes must be presented individually, freestyle, with appropriate starches and garnish. All competitors have to prepare their own plate and all ingredients. 2 copy of Recipe required in kitchen 5. Brunch main course with Appetizer (Theme of Franchise restaurant Only) Two of competitors from the same establishment to prepare within one hours, 1 Hot or Cold appetizer, 1 Hot brunch style main course (for 3 pax each - Total 6 plates). Dishes must be presented individually, freestyle, with appropriate starches and garnish. All competitors have to prepare their own plate and all ingredients. 2 copy of Recipe required in kitchen

7 JUDGING CRITERIA Mise-En-Place 0-10 points Planned arrangement of materials for trouble-free working and service. Correct utilisation 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. 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. 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 smoothly and dishes come out on time from the kitchen. Presentation 0-10 points Clean arrangement, with no artificial garnish and no timeconsuming arrangements. Exemplary plating to ensure an appetising appearance. Taste 0-50 points The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform 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 completion.

8 1 st Busan Marina Chef Cup Busan Marina Chef Cup is open to Regional Teams and teams from hotels, restaurants, culinary institutions, airlines or catering organisations. Each team must comprise 3 chefs, 1 pastry chef. Each team will prepare 6 course of menu for 10 persons to be sold and served by the Organisers to diners and VIP. Each team to prepare within three hours. All menu must use only local fish and seafood from BUSAN, not allowed any meat or poultry and imported fish and seafood. If team has Violations, will get reduce 10% of total points. 3 copy of Recipe required in kitchen All team have to prepare their own cooking utensil and all ingredients. Plates for each course will be provided by the Orgarniser, all teams must use these plates. Their own plate is not allowed The winner of BUSAN MARINA CHEF CUP, takes home the prestigious Marina cup Trophy Competition Schedule Kitchen Set-up Cooking time Salad Serving Appetizer Serving Soup Serving Seafood Main course serving Fish Main Course Serving Rice or Noodle Menu Servng Clean up the kitchen 9:00 am 9:30 am 9:30 am pm 11:40am 11:50am 12:00pm 12:10pm 12:20pm 12:30pm 12:30~1:00pm The 6 Course menu must include the following: Salad Cold Appetizer Hot or Cold Soup Seafood Main course Fish Main course Rice or Noodle Salad with local fish or seafood menu, under 40g each portion, 10 Pax Cold Appetizer with local fish or seafood as main ingredients menu under 60g each portion, 10 Pax Hot or Cold soup with local fish or seafood menu, under 120ml each portion, 10 Pax Seafood hot main course with vegetable garnish but not allowed for starch under 80g each portion, 10 Pax Fish hot main course with vegetable garnish but not allowed for starch under 80g each portion, 10 Pax Rice or noodle menu with with local fish or seafood (ex : bibimbab, Guksu, Porrige) under 60g each portion, 10 Pax

9 SPECIFICATION OF THE FACTILITIES PROVIDED 4-stove induction cooking range Electric oven Working table top Sink with running water Fridge MEDALS AND CERTIFICATE OF AWARDS The respective Medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards Gold with Distinction 100 points Gold points Silver points Bronze points Prepare Guide Line Salad can be cleaned and washed, but not portioned Vegetables or fruits can be cleaned, peeled, washed, cut, but not cooked (tomatoes may be blanched and peeled and broad beans may be shelled), no vegetable purees Pasta or dough's can be prepared but not cooked Fish, Seafood or Shellfish can be cleaned, filleted but not portioned or cooked Meats or Poultry can be deboned, not portioned, not trimmed, sausages to be prepared fresh in the kitchen Mousses can be minced and must be made finished during the competition For Marinated Proteins, they can be pre-marinating Sauces can be reduced but not finished or seasoned Stocks are permitted Any dressings must be made during the competition Fruit Coulis Puree are allowed but must be finished during the competition Pastry sponges can be pre-made but not cut or shaped All competitors have to prepare their own induction cooking utensils and ingredients for the competition Competitors must leave the work station in a neat and tidy condition, this is part of the judging criteria. The Orgarniser will not be responsible for any loss or breakage of utensils JUDGING CRITERIA Mise-En-Place 0-10 points Planned arrangement of materials for trouble-free working and service. Correct utilisation 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. 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. 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 smoothly and dishes come out on time from the kitchen. Presentation 0-10 points Clean arrangement, with no artificial garnish and no timeconsuming arrangements. Exemplary plating to ensure an appetising appearance. Taste 0-50 points The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform 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 completion.

10 GENERAL RULES & REGULATIONS 1. No changes of classes will be allowed. Please notify the organizers in case you wish to cancel. Early notification may allow an unsuccessful competitor to prepare for the competition. Absentees without written pre-notification will have their future Application re-considered. 2. In the event a competitor should change employers or personnel address/contact details it is compulsory to notify the Organizers. In the event a competitor does not notify the Organizers, His/Her participation will be cancelled. 3. Submission of the application form shall mean that the competitor agrees to abide by the Rules & Regulations of Busan Marina Chef Challenge Entries for all classes are accepted on a first come-first served basis. Please note that with limited Work/Kitchen stations, All Classes are usually filled before the stipulated deadline for entries. 5. Competitors must be present at least 30 minutes before there appointed time. 6. The organizers reserve 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 their approval. 7. Competitor should wear appropriate uniforms. 8. The organizers will not be held responsible for any damage, equipment, utensils or personal effects of competitors. 9. Competitors contravening any of the Rules and Regulations of the event may be disqualified.

11 Entry Form 1 st Busan Marina Chef Cup Full Name Mobile Organization Korean English Chef 1 Chef 2 Chef 3 Pastry Chef Fax. Adress: - Entry Fee : kw - Competition date : 29 June (Fri) ~ 30 June (Sat), Submit This entry form is meaning agree to all rule & regulation 년월일 Name of Team leader : (signature) Apply : ; cookbusan14@naver.com or Fax

12 Entry Form 개인참가신청서 한글이름 회원 예 아니오 English 회사명 ( 학교명 ) 생년월일 핸드폰 주소 이메일 전시 1. 크루즈 선상 2. 로컬 푸드 3. 프랜차이즈 개인전전시 참가 종목 종목명칭 희망 번호 종목 Class 1 핑거푸드 / 타파스 라이브 종목 번호 개인전라이브 종목명칭 Class 1 육류와가금류라이브 1. 크루 Class 2 뷔페요리프래터 즈 Class 2 해산물라이브 Class 3 3코스채식요리 선상 Class 3 생선라이브 Class 4 3코스고멧요리 Class 4 채소라이브 Class 1 핑거푸드 / 타파스 Class 1 육류와라이브 가금류 Class 2 뷔페요리프래터 2. 로컬 Class 2 해산물라이브 Class 3 3코스채식요리 푸드 Class 3 생선라이브 Class 4 3코스요리 Class 4 채소라이브 Class 1 브런치요리 Class 1 브런치요리 Class 2 가금류요리 3. 프랜 Class 2 가금류요리 Class 3 3코스채식요리 차이즈 Class 3 생선, 해산물라이브 Class 4 3코스요리 Class 4 채소라이브 참가 희망 종목