CHAINE DES ROTISSEURS

Transcription

1 CHAINE DES ROTISSEURS ASSOCIATION MONDIALE DE LA GASTRONOMIE CONCOURS INTERNATIONAL DES JEUNES CHEFS ROTISSEURS OFFICIAL COMPETITION MANUAL JANUARY

2 Table f Cntents CHAINE DES ROTISSEURS ASSOCIATION MONDIALE DE LA GASTRONOMIE CONCOURS INTERNATIONAL DES JEUNES CHEFS ROTISSEURS OFFICIAL COMPETITION MANUAL MANAGEMENT COMMITTEE GOAL SPONSORS IMPORTANT DATES CONTACTS GENERAL INFORMATION NAME GENERAL REQUIREMENTS OF THE INTERNATIONAL COMPETITION LANGUAGE OF COMPETITION RECOMMENDATIONS FOR REGIONAL AND NATIONAL COMPETITIONS COMPETITION MANUAL HOST COUNTRY MAKING AN APPLICATION TO HOST REVOKING AN APPLICATION TO HOST FINANCE FINANCIAL RESPONSIBILITIES OF HOST COUNTRY FINANCIAL RESPONSIBILITIES NOT OF HOST COUNTRY SPONSORS FINANCIAL ASSISTANCE COMPETITION AND ASSOCIATED EVENTS MARKETING AND DEVELOPMENT PERSONNEL MISCELLANEOUS LOCATION OF COMPETITION GUEST OBSERVER VISA REQUIREMENTS FOLLOWING THE EVENT COMPETITORS AND COMPETITOR S HOME BAILLIAGE ELIGIBILITY REQUIREMENTS ENTRANCE FEE APPLICATION TO COMPETE AND ACCEPTANCE EXPECTATION COMPANIONS EXPENSES VISA REQUIREMENTS DRESS CODE FOR COMPETITORS KITCHEN TOOLS APPROVED HAND TOOLS FOR COMPETITORS GUEST CHEF OBSERVER THE JURY SELECTION OF THE JURY EXPECTATIONS DRESS REQUIREMENTS DUTIES PRIOR TO THE COMPETITION DUTIES AT THE COMPETITION DUTIES AFTER THE COMPETITION THE COMPETITION WHO MAY ATTEND PRESERVING ANONYMITY

3 TRANSLATORS BEFORE THE COMPETITION DURING THE COMPETITION AFTER THE COMPETITION APPEALS BLACK BOX SELECTION OF BLACK BOX INGREDIENTS IDENTIFICATION OF BLACK BOX INGREDIENTS USE OF BLACK BOX INGREDIENTS USE OF INGREDIENTS NOT IN THE BLACK BOX COMMON TABLE JUDGING CRITERIA TASTE PRESENTATION ORIGINALITY KITCHEN TECHNIQUE RESULTS AWARDS APPENDIX APPENDIX Rm Requirements Required Kitchen Setup Plate Requirements ADMINISTRATIVE AND MISCELLANEOUS REQUIREMENTS

4 Management Cmmittee David R. Tétrault, Président Président du Cncurs Internatinal Bailli Délégué du Canada Membre des Cnseils d Administratin et Magistral drtetrault@gmail.cm Klaus Tritschler Bailli Délégué du Bailliage d Allemagne Membre des Cnseils d Administratin et Magistral Membre, Cmité des Jeunes Smmeliers klaus.tritschler@gmx.de Bernhard Frais Cnseiller Culinaire d Autriche Bernhard_Frais@htmail.cm Lis Gilbert Bailli de Mscu Hnraire lis.gilbert@me.cm Missin Statement The purpse f this cmpetitin is t encurage and prmte the culinary expertise f yung Chefs Rôtisseurs in the traditin f the Chaîne des Rôtisseurs by expsing them t a cmpetitive envirnment with their peers. This cmpetitin will ffer the pprtunity fr the Jeunes Chefs t shwcase their talents and creativity in an internatinal arena. Gal Our gal is t encurage the cultural differences in fd presentatin and preparatin using a traditinal apprach

5 Spnsrs We appreciate the supprt f ur majr cntinuing spnsrs ` - 5 -

6 Imprtant dates Tw years prir deadline fr hst cuntries t submit applicatin t the Jeunes Chefs Rôtisseurs cmmittee 270 days prir deadline t withdraw hst cuntry applicatin 60 days prir hst cuntry must finalize list f black bx ingredients June 30, year f cmpetitin Bailliage spnsring a cmpetitr must submit applicatin and pay entry fee July 15 Bailliages hlding a psitin fr their cuntry s natinal cmpetitr must frward the name f the cmpetitr t the Chairman f the Cmpetitin Cntacts Fr further infrmatin g t the Jeunes Chefs Rôtisseurs website: Jeunes Chefs Rôtisseurs Cmmittee : JCR@chaine-des-rtisseurs.net La Chaîne des Rôtisseurs Siège Mndial : chancellerie@chaine-des-rtisseurs.net Adresse pstale : 7, rue d Aumale Paris France - 6 -

7 GENERAL INFORMATION Name The name f the internatinal cmpetitin is Cncurs Internatinal des Jeunes Chefs Rôtisseurs. The cmpetitrs are referred t as Jeunes Chefs Rôtisseurs r Jeunes Chefs. In rder t prtect the imprtance and prestige f the cmpetitin, all printed material must cmply with this style. Fr the purpse f cnsistency, it is recmmended that all reginal and natinal cmpetitins cmply with this style. General Requirements f the Internatinal Cmpetitin Takes place annually in September May be in cnjunctin with a Grand Chapitre event, but this is nt a requirement Cmpetitrs, cmprised f finalists frm prperly cnducted Jeunes Chefs Rôtisseurs natinal cmpetitins, may cmpete in the internatinal cmpetitin This is a ht fd mystery basked (black bx) cmpetitin, using blind judging. There are different judges t evaluate the kitchen and tasting. Language f Cmpetitin The cmpetitin will be cnducted in English. Instructins t cmpetitrs and the Jury will be given in English During the cmpetitin, final menus must be written in English, either by the cmpetitr r by a translatr supplied by the cmpetitr Cultural and culinary excursins fr cmpetitrs will be in English Cmpetitrs r their natinal Bailliage are respnsible fr arrangement and the cst f translatrs, if required Recmmendatins fr Reginal and Natinal Cmpetitins Reginal and natinal cmpetitins will be rganized in a manner cnsistent with the rules f the internatinal cmpetitin. This will ensure the greatest chance f success fr cmpetitrs reaching the level f the internatinal cmpetitin. The Cmmittee recmmends that natinal cmpetitins award gld, silver and brnze medals fr the winners f the cmpetitin. The Siege Mndial n request will supply these medals. Cmpetitin Manual The mst current versin f the Official Cmpetitin Manual will be used exclusively t determine fficial plicies fr the Cncurs Internatinal. The Jeunes Chefs Rôtisseurs Cmmittee may amend the Official Cmpetitin Manual at any time. The Cmmittee is respnsible fr the distributin f the cmpetitin manuals. and ensures that all Bailliages receive revised versins as they becme available. The Official Cmpetitin Manual and all related frms can be btained frm the Jeunes Chefs Rôtisseur sectin f the Chaîne des Rôtisseurs website at The Bailli Délégué and/r Cnseiller Culinaire will be respnsible fr the distributin f the Official Cmpetitin Manual t the t the cmpetitr representing the cuntry entering the cmpetitin. It is strngly recmmended that cuntries applying t hst the cmpetitin, all assciated fficials and cmpetitrs read the cmplete manual t ensure they are familiar with the requirements and expenses incurred while hsting this event

8 HOST COUNTRY Cuntries applying t hst an internatinal cmpetitin are advised t read the cmplete manual t ensure they are familiar with all f the requirements and expenses assciated with hsting this event. The hst cuntry must uphld the high standards f the Chaîne des Rôtisseurs by hsting a well-rganized and prfessinal event that prvides an interesting and educatinal prgram fr participants and guests. The hst cuntry must ensure that the cmpetitin cmplies with all rules f the Cncurs Internatinal des Jeunes Chefs Rôtisseurs Official Cmpetitin Manual, and that it is cnducted with the highest standards in facilities, equipment, and persnnel. The hst cuntry must make every effrt t supprt its lcal prfessinal members f la Chaîne des Rôtisseurs (htels, restaurants etc.) during the event. Making an Applicatin t hst Any cuntry wanting t hst the Cncurs Internatinal des Jeunes Chefs Rôtisseurs must d s by frmal applicatin. This applicatin must include: a letter utlining the facilities available with phtgraphs and flr plans the reasn fr wanting t hst the cmpetitin prpsed fur-day prgramme fr cmpetitrs details f htels arranged fr the event The applicatin will be reviewed by the Cmmittee, and apprved n a cnditinal basis, r rejected. Within three mnths f the cnditinally apprved applicatin, a prfessinal member f the Cmmittee, r an fficial delegate, has the right t inspect the cmpetitin facility, and file a reprt t the Cmmittee. At that time, a decisin will be made n the applicatin, and the spnsring Bailliage will be ntified. At this pint, the applicatin will be submitted t the Cnseil d Administratin fr final apprval, and the Bailliage will be ntified. Revking an Applicatin t hst The Cmmittee may revke any apprved applicatin within 180 days f the cmpetitin date, by prper ntificatin t the Bailli Délégué and the Cnseiller Culinaire f the hst cuntry. Reasns fr the revcatin may include nn-adherence t the internatinal cmpetitin rules f the Jeunes Chefs Rôtisseurs nn-cmpliance with the established technical requirements fr a cmpetitin as utlined in the manual change f venue in the cuntry change f senir fficers n the Cnseil Natinal by rder f the President f la Chaîne des Rôtisseurs any ther significant reasn at the discretin f the Cmmittee. Finance Financial Respnsibilities f Hst Cuntry Expenses will include, but will nt be limited t, the fllwing: fur nights accmmdatin and all meals fr the cmpetitrs, except fr lng-haul cmpetitrs wh will require five nights five nights accmmdatin and all meals fr the President f the Cmpetitin, and respective cmpanin five nights accmmdatin and all meals fr a secnd member f the JCR Cmmittee and cmpanin cultural and culinary excursins fr the cmpetitrs accmpanied by members f the JCR cmmittee transprtatin fr cmpetitrs, Jury members and fficials t and frm cmpetitin venue, dinners and assciated events supply f chefs jackets fr the cmpetitrs and the Jury members (details listed belw) qualified first aid r medical persnnel at the cmpetitin translating list f black bx ingredients int each cmpetitr s hme language marketing expenses - 8 -

9 black bx ingredients statinery items required by the cmpetitrs, Jury members and fficials (Refer t cmplete list in Appendix I) refreshments fr cmpetitrs, Jury members and fficials during the cmpetitin (Refer t cmplete list in Appendix I) phts n CD/DVD frmat f cmpetitrs and their finished prduct fr distributin t the Jeunes Chefs and the Baillis Délégués Financial Respnsibilities Nt f Hst Cuntry The hst cuntry is nt respnsible fr the fllwing expenses: travel r accmmdatin expenses f Jury members and guest bservers expenses f cmpetitrs cmpanins transprtatin fr cmpetitrs r translatrs t and frm their hme cuntry transprtatin fr fficials t and frm their hme cuntry translatrs fr languages except fr the list f ingredients f the Black Bx additinal accmmdatin fr cmpetitrs befre r after the cmpetitin Spnsrs The hst cuntry is encuraged t lk fr spnsrs t assist with the expenses f the cmpetitin and the Grand Chapitre events. These spnsrs must reflect the values and ideals f la Chaîne des Rôtisseurs. It is preferable t have several spnsrs s as t supprt the hspitality and fd services industry. The cntinuing spnsrs f the Cmpetitin will be cntacted by the Cmmittee. The hst cuntry shuld nt cntact these spnsrs. Financial Assistance Financial assistance frm la Chaîne des Rôtisseurs Siège Mndial is available: The entrance fee paid by the cmpetitrs. The entrance fees will be transferred t the Bailliage f the hst cuntry during the 90-day perid immediately preceding the cmpetitin. The transfer will be in Eurs. Financial Grant frm Siege Mndial Hst Cuntry requiring funds will submit a budget fr apprval at the time f the Applicatin t Hst the event is received Budget and lcatin t be apprved by JCR cmmittee and then Cnseil d Administratin Financial statements t be received frm Hst cuntry within 60 days after cmpetitin fr apprval f final financial settlement, if applicable. Final statements t be apprved by Cmmittee, then sent t Grand Argentier and President fr final apprval. Hst cuntry t receive as fllws: All revenue frm entry fees, currently 600 Eurs per cmpetitr The deficit, after the inclusin f spnsrships and entry fees t be split as fllws: 15% Hst cuntry 85% Siege Mndial Ttal expsure fr Siege Mndial maximum 37,000 Eurs

10 Cmpetitin and Assciated Events The cmpetitin May be but is nt required t be accmpanied by a Grand Chapitre functin must include educatinal events fr the Chefs must include an fficial lunch r dinner the day befre the cmpetitin fr all cmpetitrs and their cmpanins and/r translatrs Awards dinner fllwing the cmpetitin is mandatry if the cmpetitin is nt accmpanied by a Grand Chapitre. The Awards dinner must be a black-tie gala dinner, and be held the day after the cmpetitin. The Jeunes Chefs awards must be presented in an apprpriately elegant fashin. The President f the Cmpetitin fficiates at the awards ceremny, and the Grand Chapitre if accmpanied by this event. Marketing and Develpment The hst cuntry must make every effrt t create an Internet presence fr their cmpetitin and Grand Chapitre event. The members f the Cmmittee are available t assist the hst cuntry in the rganizatin and develpment f their cmpetitin and the Grand Chapitre events. Cntact the Chairman f the Jeunes Chefs Rôtisseurs Cmmittee fr further assistance. Persnnel Hsting an event f this type requires the dedicated supprt f the lcal membership. There are a great number f duties, many f which are ften filled by vlunteers. Duties will include, but will nt be limited t, the fllwing: transprtatin management registratin management cmpetitin lgistics chaperning Chefs black bx creatin appintment f jury members marketing rganizatin f crdinated events entertainment research accunting staff translatrs Miscellaneus The hst cuntry must prvide name tag fr each cmpetitr, shwing name and cuntry represented, t be wrn at all times except during the cmpetitin ne chef s dress white jacket fr each cmpetitr t wear during the frmal awards. This jacket will shw the name f the cmpetitr, and the lg f la Chaîne. ne chef s wrking jacket fr each cmpetitr t wear during the cmpetitin. must include the name and lcatin f the cmpetitin must include the lgs f the spnsrs, including the lg f la Chaîne, which is placed n the frnt left f the jacket. All ther majr spnsr lgs are t be placed n the sleeves in rder f spnsrship level. must be white the wrking jacket must nt include the name r cuntry f the cmpetitr. Only the first name f the cmpetitr is permitted

11 The hst cuntry must prvide ne chef s jacket fr each new member f the Jury and the Internatinal Jeunes Chefs Cmmittee, t wear during the cmpetitin. Any jury member wh has been previusly n the jury, will nt require a new jacket. The jacket: must include the name and lcatin f the cmpetitin must include the lgs f the spnsrs including the lg f la Chaîne, which is placed n the frnt left f the jacket. All ther majr spnsr lgs are t be placed n the sleeves in rder f spnsrship level. must include the name f the Jury member must be white Traditinally, Chefs-Hat Inc. f Canada spnsrs the dress jacket fr each cmpetitr and member f the jury. The hst cuntry is respnsible fr the cst f all embridery n the jacket. Lcatin f Cmpetitin The preferred lcatin f the internatinal cmpetitin is a culinary r htel management schl, as they are mst suited fr this kind f event. Hwever, ther venues will be cnsidered fr the internatinal cmpetitin, upn apprval by the Cmmittee. The minimum requirements fr technical and culinary equipment will be strictly enfrced. See Appendix I. Cnsideratin fr a lcatin fr the internatinal cmpetitin rests slely with the Cmmittee, with final apprval by the Cnseil d Administratin. Guest Observer The Bailli Délégué r Cnseiller Culinaire f a cuntry applying t hst a future, r an appinted senir representative, may request t bserve the cmpetitin. There may be a maximum f ne guest bserver. The applicatin fr this psitin must be presented, in writing, t the Chairman f the Jeunes Chefs Rôtisseurs Cmmittee, at least tw mnths prir t the date f the cmpetitin. All expenses are the respnsibility f the participant r his/her Bailliage. Visa Requirements It is the respnsibility f the hst cuntry t utline the visa requirements fr each cmpetitr in a timely manner and t prvide the necessary dcumentatin as required by their Immigratin Department. Fllwing the Event At the cnclusin f the event, the hst cuntry must prvide the fllwing: Within ninety days f the clsing f the event, the Bailliage f the hst cuntry must supply the Chairman f the Jeunes Chefs Rôtisseurs Cmmittee with a summary f the entire event, cmplete with a final financial statement

12 COMPETITORS AND COMPETITOR S HOME BAILLIAGE Eligibility Requirements Any Jeune Chef applying t enter the cmpetitin cannt have reached his/her twenty-seventh birthday by September 1 f the year in which he/she is t cmpete in the internatinal cmpetitin. T be eligible t cmpete in the Cncurs Internatinal des Jeunes Chefs Rôtisseurs, candidates must: represent the cuntry where he wn their natinal cmpetitin be emplyed by a Maître r Chef member in gd standing f la Chaîne des Rôtisseurs, in the cuntry that he is representing. The Maître r Chef member must be active in his prfessin, and may nt be a Maître Hnraire r Chef Hnraire member. The cmpetitr must be a direct emplyee f the Maître r Chef member. The Maître r Chef member must be the direct supervisr f the cmpetitr. The cmpetitr must nt: have cmpeted in a reginal Jeunes Chefs Rôtisseurs cmpetitin mre than three times have cmpeted in a natinal Jeunes Chefs Rôtisseurs cmpetitin mre than twice have cmpeted in any ther internatinal Jeunes Chefs Rôtisseurs cmpetitin Entrance Fee The entrance fee f 600 Eurs per candidate must be received by the Siege Mndial between January 1 and June 30 f the year in which the cmpetitin is t be held. This fee is nn-refundable after June 30 in the year f the cmpetitin. The entrance fee must be transferred electrnically r inviced by the Siege Mndial. If by invice, there will be n credit after June 30 fr nnparticipatin. Applicatin t Cmpete and Acceptance The Applicatin t Cmpete Frm must be accmpanied by: a cpy f the applicant s valid passprt f the cuntry represented in the cmpetitin and his wrk permit if passprt is nt that f the cuntry being represented Prfessinal Membership Applicatin Frm Incmplete applicatins will be rejected, disqualifying candidates frm participating in the cmpetitin. All cmpetitrs and natinal Bailliages shuld nte that: a cuntry may reserve a psitin in the internatinal cmpetitin fr their natinal cmpetitr befre their cmpetitr has been selected. Bailliages wishing t reserve a place fr a cmpetitr must prvide a cmpleted Applicatin t Cmpete frm and the entrance fee. The Siège Mndial must receive this prir t June 30. The name f the cmpetitr fr whm the psitin is being held must be frwarded t the Chairman f the Cmmittee prir t July 15 applicatin frms received after the June 30 deadline will be rejected nly ne cmpetitr fr each cuntry may apply t cmpete in an internatinal cmpetitin A cmpetitr will be accepted upn receipt f the Applicatin t Cmpete frm duly cmpleted as specified abve. The Cmmittee will ntify cmpetitrs f their acceptance r rejectin by mail, , r fax. Cpies f the acceptance will be sent t the Bailli Délégué f the cuntry hsting the cmpetitin, and the Bailli Délégué f the cuntry spnsring the cmpetitr

13 Expectatin All cmpetitrs must attend and participate in fficial cmpetitin functins, receptins, dinners, and must remain at the cmpetitin until the results f the cmpetitin are annunced. Cmpetitrs will be included in as many functins as pssible in rder t learn abut the culinary and cmmunity aspects f the cuntry they are visiting. Cmpetitrs are expected t cmprt themselves in a prfessinal manner in keeping with the ideals f la Chaîne des Rôtisseurs. Cmpetitrs must participate in any prmtinal r public relatins activities relating t the cmpetitin, and events assciated with any Grand Chapitre. Cmpanins Cmpetitrs may bring ne cmpanin t the cmpetitin and events, but will be respnsible fr all extra charges relating t this extra persn. Official cmpanins might include their spuse, friends, r family members, spnsrs, the Cnseiller Culinaire f their cuntry r a member f their reginal r natinal executive. The cmpanin may nt accmpany the cmpetitr t the cmpetitin kitchen, but may accmpany the cmpetitr t the briefing and the menu writing sessin if required fr translatin purpses. The cmpanin may nt be a member f the Jury. The Official Cmpanin may als be the translatr fr the cmpetitr. The translatr must have a wrking knwledge f English and be able t translate the menu int English. Expenses The hst cuntry is respnsible fr the expenses f the cmpetitrs while they attend fficial scheduled functins. This includes lcal transprtatin, all meals, and all ther cmpetitin-related expenses. The cst f travel t and frm the cmpetitin is the respnsibility f the cmpetitr s natinal Bailliage. Ldging fr the cmpetitrs is the respnsibility f the hst cuntry, fr the days f the cmpetitin, fr a minimum f five nights. Candidates may be bked in alternate accmmdatin frm the fficial event htel, and/r in duble rms, at the discretin f the hst cuntry. If any cmpetitrs wish t stay lnger, it is their respnsibility t make their wn arrangements in cnjunctin with the hst cmmittee. The cmpetitr r his natinal Bailliage is respnsible fr expenses relating t a translatr. Visa Requirements It is the respnsibility f the hst cuntry t utline the visa requirements fr each cmpetitr in a timely manner and t prvide the necessary dcumentatin as required by their Immigratin Department. Dress Cde fr Cmpetitrs Cmpetitin The required unifrm fr the cmpetitrs is a traditinal, frmal kitchen unifrm. This includes chef's hat (tque), white jacket, black r black-checked pants, white aprn, and neckerchief. Cmpetitrs withut the required unifrm will have marks deducted frm their final scre. The hst cuntry will supply the jacket fr the cmpetitin; the cmpetitr must supply ther unifrm items. There must be n persnal identificatin n the unifrm. N jewellery may be wrn, except a wedding band. N watches may be wrn Facial hair must be shrt. If lnger than 2.5 cm, a beard net must be wrn, supplied by the cmpetitr A safety-style she that is nn-slip must be wrn. Open ted r pen sled shes are nt allwed. Sleeves f chef s jackets must nt be rlled up past the elbw Dinners The cmpetitrs will be presented with a frmal chefs jacket, which they must wear at the fficial dinners. Black chefs pants, r dress pants, neckerchief r tie, and tque must be wrn with the jacket. Other events It is the respnsibility f the cmpetitr t dress in a manner that reflects the prfessinalism and ideals f the Chaîne des Rôtisseurs. Cmpetitrs shuld be sensitive t the generally accepted dress f the hst cuntry

14 Kitchen Tls Cst f transprtatin f the tls t the event is the respnsibility f the cmpetitr and/r his/her Bailliage. Please be aware that airlines can refuse t transprt luggage-cntaining items they determine t be hazardus. Recipes, menus r any ther printed material are nt permitted in the cmpetitin. Apprved Hand Tls fr Cmpetitrs Knives Muld, Ring Cutters Vegetable Peeler Skewer (nly fr cking) String Acetate (clear plastic strip) Parchment paper (nt transfer) Spatulas (metal, rubber etc.) Piping bag (clth, plastic) and tube Serving spn, small Scp (fr fruits, vegetables) Oven twels Weigh scales Thermmeter Silicne mats Graters Piping bttle Mandline Pasta machine (nn-electric) Transfer acetate r parchment paper fr baking r chclate Water bath circulatrs Electric hand blender Blw trch (cmpetitr must buy fuel lcally) Ice cream machine Plastic strage cntainers (max size 500ml) Vltage cnverter (cmpetitr must supply) Guest Chef Observer In rder t give the pprtunity f cmpetitin t aspiring chefs wh are nt quite ready t cmpete, the cmpetitin will allw ne Jeune Chef t bserve the cmpetitin, withut cmpeting. One Jeune Chef per cmpetitin may apply fr this psitin, in writing, stating the reasns fr requesting this psitin. A prfessinal member in gd standing must spnsr this Jeune Chef. All expenses are the respnsibility f the participant. The Chairman must receive the written request prir t June 1 f the year f the cmpetitin

15 THE JURY Selectin f the Jury The Cmmittee will select the members f the jury frm applicatins received by prspective candidates. Prfessinal tasting judges and prfessinal kitchen judges must be wrking chefs (chefs de cuisine) with either a Maître Rôtisseur r Chef Rôtisseur grade in la Chaîne des Rôtisseurs. The Cnseiller Culinaire f the hst cuntry will act as the Chairman f the Jury. All members f the Jury must be vlunteers and members in gd standing f la Chaîne des Rôtisseurs. Jury members and fficials may nt be spnsrs, cmpanins, r emplyers f a cmpetitr. The Jury must include the fllwing: 1 kitchen supervisr and 3 kitchen judges, wh are prfessinal chefs de cuisine, emplyed full-time in a culinary establishment 9 tasting judges, wh are prfessinal chefs de cuisine, emplyed full-time in a culinary establishment 1 Assistant Kitchen Supervisr, wh is a prfessinal chef de cuisine It is preferable that Jury members are chsen frm the internatinal prfessinals and fficers attending the Grand Chapitre. It is recmmended that nly tw jury members frm each cuntry may be present n the jury, except in the case f the hst cuntry, which may have mre than tw representatives n the juries. The Chairman f the Jury may nt participate in the judging. Jury members are respnsible fr their wn expenses. Expectatins Jury members are expected t be impartial and fair in their adjudicatin. Jury members shuld excuse themselves if fr any reasn they are unable t fulfill their duties f impartiality. As this is a cmpetitin t encurage prfessinal cnduct frm ur yung cmpetitrs, it is expected that jury members exhibit exemplary prfessinalism and curtesy. Dress Requirements The hst cuntry must prvide ne chef s jacket fr each member f the Jury t wear during the cmpetitin. Prfessinal Jury members must wear a traditinal, frmal kitchen unifrm and Chaîne ribbn. This includes chef s jacket (supplied), black r black-checked pants, white aprn, and neckerchief. Duties Prir t the Cmpetitin Members f the Jury are welcmed the day befre the cmpetitin by the President f the Cmpetitin, the President f la Chaîne des Rôtisseurs, the Bailli Délégué f the hst cuntry, and the Chairman f the Jury. At this event, the Kitchen and Tasting Juries will be briefed by the President f the Cmpetitin and the Kitchen Supervisr n the rules f the cmpetitin, and the prtcl f the judging criteria. The Kitchen Jury will then participate in a tur f the cmpetitin facility. The Kitchen Jury will als participate in the briefing fr the Jeunes Chefs cmpetitrs. The President f the Cmpetitin and the Kitchen Supervisr will present this briefing

16 Duties at the Cmpetitin Jury members must arrive at the cmpetitin at the time specified by the Chairman f the Jury. Jury members are nt permitted t carry mbile phnes during the day f the cmpetitin. Jury members must strive t judge bjectively and prfessinally. They must nt be able t distinguish the wrk f the cmpetitrs nr have seen them at wrk. Jury members are nt permitted t assist the cmpetitrs in any way nr are they permitted t give advice t the cmpetitrs befre r during the cmpetitin The ingredients in the black bx are cnfidential until the day f the cmpetitin. Any cmpetitr, judge, ther fficial, r any ther persn with knwledge f the black bx nt respecting this cnfidentiality will be dismissed frm the cmpetitin, as will be the cmpetitr frm his cuntry. The strictest annymity must be bserved until the annuncement f the result. The Tasting Jury members must be seated befre the first curse enters the judging area, and may nly discuss the technical aspects f the curses during the cmpetitin with ther members f the Jury. The Tasting Jury may nt, hwever, discuss the curse being presented until the preliminary scre fr the plate has been written by all the Jury members. Duties after the Cmpetitin The Jury is required t stay after each cmpetitin fr a discussin sessin with the cmpetitrs, and t attend the awards dinner

17 THE COMPETITION Wh May Attend Only the cmpetitrs, the Jury, and ther designated fficials may attend the cmpetitin. The cmpetitrs must attend the cmpetitin and briefing alne, r with a maximum f ne ther persn (Cmpanin, Translatr). Preserving Annymity The cmpetitrs will nly be knwn t the Tasting Jury by their cmpetitin number, and t the Kitchen Jury by, their first name. The Tasting Jury must nt be able t distinguish the wrk f the cmpetitrs nr have seen them at wrk. The strictest annymity must be bserved until the annuncement f the result. Translatrs The menu must be written in English If the cmpetitr requires a translatr fr anther language, this will be the respnsibility f the cmpetitr s natinal Bailliage. The list f black bx ingredients will be translated int the cmpetitr s hme language, at the expense f the hst cuntry. Translatrs may nt sit with the cmpetitrs during the menu writing, but will translate the menu after it has been cmpletely written. Translatrs are required t leave the area immediately after the menu has been translated, but may remain in the culinary schl t translate fr their cmpetitr, if called upn. Translatrs are nt permitted in the cmpetitin area during the preparatin f the curses. The President f the Cmpetitin must apprve additinal assistance by a translatr. Befre the Cmpetitin The President f the Cmpetitin and the Kitchen Supervisr will inspect the cmpetitin venue and all equipment at least tw days prir t the cmpetitin. All vens will be tested at this time. Cmpetitrs will be able t view all equipment during the tur f the cmpetitin venue Cmpetitrs and Jury members will view the cmpetitin venue at least ne day prir t the cmpetitin. A briefing sessin will be held the day befre the cmpetitin. At this sessin: numbers will be drawn t determine the rder f the cmpetitrs in the cmpetitin the mrning and afternn sessins will be drawn the day befre the cmpetitin the rder f each sessin will be drawn when the cmpetitrs arrive at the cmpetitin venue n the day f the cmpetitin the cmpetitrs and the Jury will review the cmpetitin rules

18 During the Cmpetitin Each cmpetitr will receive an identical black bx, permitting them t cmpse a three-curse menu f their chice t be prepared fr fur peple, cnsisting f: Appetizer Main curse Dessert While examining the black bx, cmpetitrs will have 30 minutes t write ut a three-curse menu, in their hme language, r English. If written in a language ther than English, the cmpetitr s translatr must translate it t English. The menu must be prepared fr fur persns within 3.5 hurs. The ttal time fr the menu and preparatin is 4.0 hurs. During the menu-writing perid, the President f the Cmpetitin and Kitchen Supervisr will inspect all cmpetitrs tlbxes. Only apprved tls will be permitted in the kitchen area. Each cmpetitr must prepare ne cmplete curse t be presented every 15 minutes, accrding t the fficial schedule. Servers will be assigned t carry the plates frm the kitchen t the Jury Rm, and back t the dishwashing rm when the tasting f each curse is finished. Tw nn-exclusive servers per cmpetitr will be required. One persn per jury table will be required t reset table with cutlery, water etc. n an nging basis. The Tasting Jury will be divided int three grups f 3. Each grup f three will be assigned a rund table where the plates will be presented t them. Each grup f 3 will share 1 plate Each jury member will taste each curse. One plate f each curse will remain in the rm fr the Jury if necessary, and fr the phtgrapher. The time between curses is 15 minutes; hwever, the plates will be remved frm the Jury tables at 13 minutes in rder t make rm fr the next curse. Plates will nt be presented early. The members f the Kitchen Jury are nt permitted t have cnversatins with the cmpetitrs, unless they are f a technical nature cncerning the cmpetitin. If there are any questins, the Kitchen Jury will defer any decisins t the Kitchen Supervisr. The cmpetitrs may nt be interviewed during the cmpetitin. Videgraphing the cmpetitin is allwed at the discretin f the President f the Cmpetitin prvided n disturbance f the cmpetitrs take place. The jury scre sheets will be cllected during the mid-day break, and returned t the Jury members when the cmpetitin begins in the afternn. Fd Handling Requirements Chefs must wash their hands prir t starting the cmpetitin Chefs must wash their hands n return t the kitchen if they are required t leave the cmpetitin fr any reasn Tasting f fd must be carried ut with dispsable single use utensils r utensils that are washed after each tasting Duble dipping int sauces r fd items with the same spn is nt acceptable Glves d nt give an autmatic exemptin t prper fd handling technique Basic spills shuld be cleaned up immediately Ensure that knives are kept clean at all times Strage f Fd Items Fd items shuld be n trays r in cntainers and cvered Fd trimmings frm yur mise-en-place shuld be kept separate and nt mixed tgether if they are t be used later Fd trimmings shuld be identified and labelled as well as cvered t avid crss-cntaminatin D nt stre raw fd with cked fd items Sanitatin Hands t be washed frequently Paper twels t be used fr bench wiping and hands Clth twels nly t be used fr ht items Benches shuld be sanitized prir t cmmencing the cmpetitin, after each task is cmpleted, and at the end f the cmpetitin Wrk areas shuld always be clear f unnecessary items

19 After the Cmpetitin Appeals All cmpetitrs will remain in the kitchen until dismissed by the Kitchen Supervisr. The Jury is required t stay after each cmpetitin fr a discussin sessin with the cmpetitrs. Plates phtgraphed at the mrning sessin will be left n display fr the afternn jury. A de-briefing sessin will be held the mrning f the day after the cmpetitin fr all cmpetitrs and Jury members. The sessin is intended t assist the cmpetitrs with the results f the cmpetitin and their individual perfrmance. Decisins made by the Jury are final. N changes r appeals are allwed, based n the culinary judging. Appeals may be made t the Chairman f the Cmmittee, based n prtcl r prcedure that allegedly deviates frm the fficial rules. This appeal must be made in writing, and received by the Chairman n later than three days after the cmpetitin date

20 BLACK BOX The black bx f ingredients is essential t the theme f the cmpetitin. It shuld be cmprised f ingredients that give the cmpetitrs a challenge, and sufficient t test the abilities f the Jeunes Chefs at their technical level r slightly higher. There must be ne black bx fr each f the cmpetitrs, ne black bx fr display during the menu-writing phase, and ne black bx fr display t the Jury. Prprtins allwed crrespnd t the prductin fr fur peple (appetizer, main curse, dessert). Each black bx must be identical (quality and quantity f ingredients). The ingredients in the black bx are cnfidential until the day f the cmpetitin. Any cmpetitr, Jury member, ther fficial, r any ther persn with knwledge f the black bx nt respecting this cnfidentiality will be dismissed frm the cmpetitin, as will be the cmpetitr frm his cuntry. One prtein frm the black bx will be annunced at least ne mnth prir t the cmpetitin Selectin f Black Bx Ingredients The Cnseiller Culinaire (r his appinted fficial) f the hst cuntry will prepare the list f items fr the black bx fr the internatinal cmpetitin. The Cmmittee must apprve the black bx ingredients, and this list must be submitted t the Chairman f the Cmmittee n less than frty-five days befre the date f the cmpetitin. The amunt f a particular ingredient supplied t the cmpetitrs must crrespnd exactly t the stated quantity n the list f ingredients. The designer f the black bx must be culturally sensitive f ther cuntries custms and religins as they affect the candidates. Prk may nt t be included in the black bx in any frm Infrmatin n the hst cuntry, its culture, reginal fd specialties and climate shuld be available t the cmpetitrs either n the hst cuntry website, r in an infrmatin brchure sent t each f the cmpetitrs Mandatry ingredients must cntain fd items f lcal rigin with culinary value lcal ingredients may be mandatry if they are available fr purchase internatinally ne meat and ne fish r shellfish seafd must be mandatry tw vegetables, ne fruit, ne starch and/r grain must be mandatry use f whle items with bne and the utilizatin f bnes and prtein scraps is encuraged t shw the fundamental skills f the cmpetitrs Optinal ingredients ingredients exclusive t the hst cuntry must be listed as ptinal ne ptinal meat and ne fish r shellfish seafd must be a lcal specialty item ffal r sweetbreads may be included, neither mandatry must cntain fd items f lcal rigin with culinary value in additin t main items, there shuld be sme salad ingredients if greens are nt included in the cmmn table Optinal Ingredients shuld cver all ingredients nt included in the Cmmn Table Identificatin f Black Bx Ingredients The list f ingredients f the black bx must be presented in writing t the cmpetitrs in each cmpetitr s hme language and English The list f ingredients f the black bx must be presented in writing t the members f the Jury in English The ingredients must be listed bth with their lcal name and their internatinal name Use f Black Bx Ingredients It is nt required t use mandatry items in their entirety, but at least 50% f each mandatry item must be used. If a mandatry item is nt used in the presentatin, the Kitchen Jury will deduct 50% f the prduct utilizatin marks

21 Use f Ingredients nt in the Black Bx Cmpetitrs may nly use black bx ingredients r prducts designated fr cmpetitrs use at their cking statins, r n the Cmmn Table. Cmpetitrs using any ther prducts will be expelled frm the cmpetitin. Cmmn Table A limited cmmn table will be available in the cmpetitin t supply the cmpetitrs with varius ingredients nt included in the black bx. These ingredients are available t the cmpetitrs as required, hwever it is imprtant t nte that ingredients taken frm the cmmn table and nt used will be cnsidered waste, and pints deducted accrdingly. PRODUCE DAIRY STAPLES STOCKS Onin Butter Flur Chicken Celery Cream Crnstarch Brwn Carrts Eggs Sugar Fish Garlic Milk Salt STAPLES Tmates Yeast (fresh) Pwdered gelatin Baking pwder Ptates FRESH HERBS 2 types f vinegar Curry pwder Fresh herbs (4 varieties) Parsley White wine Pepper, grund white Lemns Thyme Red wine Pepper, grund black Oranges Mint brandy Marjram, grund Criander Bay leaves Pepper, cayenne Walnuts, grund Olive il Cumin Rsemary

22 JUDGING CRITERIA TO BE CHANGED TO MODIFIED WACS FORMAT 2018 Each dish will be judged upn the fllwing: Taste Maximum 15 pints, awarded by tasting judges Tasting Jury Balance f fur basic tastes. Flavurs in harmny Apprpriately seasned Avid cmpeting flavurs n the plate Accurately Apprpriately cked fd items Ht fds must be served ht, and cld fds must be served cld The textures must reflect the cking technique Presentatin Maximum 5 pints, awarded by Tasting Jury visually appealing presentatins shw creativity and innvatin. shw a prficiency f skills using cntrasting r cmplementary clrs, shapes, flavurs, sizes and with a variety f mediums while maintaining cnsistent prtin sizes Pay attentin t nutritinal quality, variety, balance (prtein and carbhydrate), and mderatin Strng visual impact and harmny f clurs Clean plates Plate arrangements shuld be practical yet appealing Deductins will be made fr incnsistent prtining vegetables that are nt cut/turned unifrmly, r d nt crrespnd with the descriptin n the menu disprprtinal sauce and garnishing t main piece direct plagiarism frm culinary publicatins unappealing presentatins dressing the rims f the plates Originality Maximum 10 pints, awarded by Tasting Jury Primarily based n the riginality f the artistic wrk and the degree f difficulty and effrt Kitchen Technique Maximum 150 pints, awarded by Kitchen Jury Cking technique prfessinal classical techniques and skills that include cutting, cleaning, slicing, cking, carving, layering, assembling, piping, decrating, and any aspect f the entry that includes unifrm wrkmanship r manual dexterity. prficiency f skills and cking techniques with a variety f mediums. Skilful use f hand tls Using the crrect tl fr the jb Preparing and cking fd with accepted techniques apprpriate cking methd fr the fd item selected

23 Organizatinal skills a detailed plan, utlining the tasks t be accmplished in the time allwed well rganized wrk envirnment (table, stve and strage areas) Efficient and systematic time management Cmpleting the set tasks in the alltted time Crrect strage f prducts Crrect strage f tls Prduct utilizatin Reducing waste t a minimum, including excess prduct taken frm the cmmn table Maximizing the use f all prducts If a mandatry item is nt used in the presentatin, the kitchen judges will deduct 50% f the prduct utilizatin marks. Prfessinalism prfessinal skills including demeanur, attitude, unifrm, behaviur, respect f fellw cmpetitrs, and respect f Jury and cmpetitin management. well grmed and apprpriately dressed in required unifrm Sanitatin Wrking cleanly especially during fd transitins (meat t vegetable t dairy) String fds safely Prper hygiene practices Safe use f tls and equipment Cutting bards are clean Tlbx is clean and sanitary inside Crrect use f twels and aprns Cmpetitrs must clean their wrking areas befre leaving kitchen. Kitchen judges will inspect this and pints will be deducted fr untidiness. Timing In case f a delay in the presentatin f a curse, ne pint will be deducted frm the cmpetitr s scre fr every minute late. Cmpetitrs wh accumulate mre than 30 minutes in late time during the cmpetitin will be asked t withdraw frm the cmpetitin, at the discretin f the President f the Cmpetitin

24 RESULTS Dcuments and judging sheets used by members f the Jury during the cmpetitin remain the prperty f la Chaîne des Rôtisseurs, which will hld them as a recrd f the cmpetitin. These dcuments will nt be distributed t the cmpetitrs r any member f la Chaîne des Rôtisseurs. These dcuments must be given t the President f the Cmpetitin, then sealed and sent t the Siège Mndial in Paris. Results are annunced at a ceremny attended by the cmpetitrs, the Jury, the media, all interested members, and ther guests by invitatin f the hst Bailliage. The President f the Cmpetitin annunces the results. The President f la Chaîne des Rôtisseurs r his nminated representative f la Chaîne des Rôtisseurs assists him in presenting the awards. The President f the Cmpetitin may publish the results f the cmpetitin t the media befre this ceremny, in strictest cnfidence until the results are annunced t the cmpetitrs

25 AWARDS The Jeunes Chefs awards must be presented in an apprpriately elegant fashin, immediately fllwing the inductin ceremny. The President f the Cmpetitin fficiates at the awards ceremny. All trphies and awards are prvided by la Chaîne des Rôtisseurs Siège Mndial, thrugh the Jeunes Chefs Rôtisseurs Cmmittee. All cmpetitrs will receive the fllwing awards, regardless f standing: Cmpetitin Diplma f la Chaîne des Rôtisseurs One year Rôtisseur membership in la Chaîne des Rôtisseurs Wüsthf kitchen knife Chefs-Hat Inc. Chef Wrking Jacket Medals winners will als receive the fllwing prizes: First Place: Arthur Blli Memrial Trphy Gld Medal f la Chaîne des Rôtisseurs Le Crdn Bleu Académie d Art Culinaire de Paris Prix Schlastique Wüsthf knife attaché case Arthur Blli ( ), was a Swiss Chef. He held the psitin f Chairman f the Cmmittee f Prfessinal Members, and was ften a member f the Jury during internatinal cmpetitins. Chef Blli created the "black bx" fr the culinary cmpetitins. Chef Blli was elected t the Cnseil Magistral in In 1974, he was prmted t Chargé de Missins f the Bailliage f Switzerland, then t Cnseiller Culinaire in T maintain the traditin f Arthur Blli, the Bailliage f Switzerland created a trphy, which remains in the ffice f the Chaîne des Rôtisseurs in Paris, where it is engraved with the name f the winner f the Cncurs Internatinal des Jeunes Chefs Rôtisseurs. A miniature trphy is awarded t the cmpetitr. Secnd place : Gastn-Landry Panuel Award Silver Medal f la Chaîne des Rôtisseurs Wüsthf 3-piece knife set Mr. Gastn-Landry Panuel was the first Bailli frm Prvence. A restaurant wner, he managed a htel and restaurant in Mntigny. He als managed a restaurant in Marseille, n the ld prt f la Rascasse. Mr. Panuel was the rganizer f the Cncurs Natinal Français in Paris, 1974 thrugh

26 Fr many years, Gastn-Landry Panuel has been a member f the Cnseil Magistral, Vice- President Délégué f la Chaîne, and Grand Cnseiller Culinaire. He is nw a member f the Cnseil d'hnneur. Third place : Jean Valby Trphy Brnze Medal f la Chaîne des Rôtisseurs Wüsthf 2-piece knife set In 1950, three gastrnmes, Curnnsky, Elected Prince f Gastrnmes, Dr. Auguste Becart, and Jean Valby, and tw prfessinals, Luis Giraudn and Marcel Drin, met in Paris and decided t revive the frm and traditin f the Chaîne by restring the pride f culinary excellence lst during a perid f wartime starvatin. The Chaîne des Rôtisseurs was re-incrprated and the cat f arms f the ancient Guild was restred t the Fraternity

27 APPENDIX Appendix 1 Rm Requirements Waiting rm fr Jeunes Chefs Rôtisseurs Stcked with cffee, water, and juice, plus a small snack Writing rm, fr Jeunes Chefs Rôtisseurs t write menu Sufficient chairs and desks fr each cmpetitr Pens and blank paper Clck (nt digital) Sample black bx with the list f black bx ingredients in the language f each cmpetitr Administratin ffice fr cmpetitin Used t translate and type the menus, and tabulate the scre sheets A cking dictinary must be available Rm fr tasting judges Cutlery fr each judge Napkins, cffee, water, and juice A black bx, with items listed in French and English Three rund tables, capable f sitting three judges cmfrtably, with rm fr cutlery and fd plates. Kitchen fr the cmpetitin, in additin t required kitchen setup (belw) Table and chairs fr kitchen Jury members Cffee, juice and bttled water fr Kitchen Jury, plus a snack fr lunch Clipbards, scre sheets, and pens fr Jury members Each statin t be identified with a large number Clck r clcks visible t all cmpetitrs (nt digital) Bttled water fr cmpetitrs First aid kit and medical assistant trained in first aid Display Rm, fr viewing the cmpleted plates after the cmpetitin, and fr the phtgraphy f these plates during the cmpetitin. Required Kitchen Setup Individual equipment, per cmpetitr Gas r electric stve with 4 burners and an ven Inductin stve acceptable Stainless steel wrking table with sink Additinal stainless steel wrking table General Equipment Refrigeratr space (at least three shelves per cmpetitr, 45cm x 65cm each shelf) Freezer space (at least ne shelf per cmpetitr) Hand blender (at least 1 per 2 cmpetitrs) Fd prcessr (at least 1 per 2 cmpetitrs) Mixer with whisk, paddle (at least 1 per 3 cmpetitrs) Ice cream machine (at least per 3 cmpetitrs)(ptinal) Kitchen scale (at least 1 per 2 cmpetitrs), in metric and imperial measurements Small Equipment, per cmpetitr Large cutting bard 2 strainers, different sizes 1 Chinis 3 mixing bwls, different sizes 10 small bwls r cntainers (plastic is acceptable) 1 measuring pitcher 2 large kitchen spns

28 1 rlling pin 2 wden spns 2 large whisks 2 small whisks 3 baking sheets 45cm x 65cm 2 large sauté pans 2 smaller sauté pans 1 nn-stick sauté pan 1 2 -litre sauce pan 1 4-litre sauce pan 1 1-litre sauce pt 1 pepper mill 1 rll plastic stretch film 1 aluminum fil 1 parchment rll 1 wax paper rll Cleaning and General Equipment, per cmpetitr Trash bin Scuring pads Liquid hand sap 1 rll paper twels Liquid dishwashing sap Dish twels fr drying 1 bttle f hand sanitizer Plate Requirements Plates must be white, withut markings r decratin, rund, and nly f the fllwing sizes: Type f Plate Size in Inches Size in centimetres Quantity Appetizer t 32 cm 4 by Cmpetitr Main Curse cm 4 by Cmpetitr Dessert t 32 cm 4 by Cmpetitr Optinal additinal deep dish plate Nt greater than 12 Nt greater than 32 cm 4 by Cmpetitr Administrative and Miscellaneus Requirements File flder fr every Jury member, cntaining: The final menus Tasting Judge Scring Frm OR Kitchen Judge Scring Frm Writing paper/pad Cmpsitin f the black bx, in English and French List f the Jury members Rules f the cmpetitin Time schedule sheet File flder fr each cmpetitr, cntaining Writing paper/pad List f the ingredients in the black bx, in his/her hme/preferred language List f the equivalent grams/punds, Celsius and Fahrenheit Rules f the cmpetitin Time schedule sheet A pen File flder fr President f the Cmpetitin cntaining Final menus Writing paper/pad List f the ingredients in the black bx, in his/her hme/preferred language List f the cmpetitrs, withut their allcated numbers

29 List f the Jury members Rules f the cmpetitin Time schedule sheet Additinal items required fr the cmpetitin Large clcks One kitchen clck will be designated by the Chairman f the Jury as the Official Timing Clck. This designatin must be made knwn t the Jury and the cmpetitrs. Additinal clck, in the kitchen, visible t all cmpetitrs Additinal clck, in the tasting area Clcks must be synchrnized with the fficial clck in the kitchen. Deep kitchen clean must be dne by kitchen staff f venue befre afternn sessin