Ljubljana, Ash Wednesday, 18th February th TRADITIONAL HERRING GENERAL INFORMATION AND APPLICATION

Transcription

1 Ljubljana, Ash Wednesday, 18th February th TRADITIONAL HERRING feast GENERAL INFORMATION AND APPLICATION

2 COMPETITION REGISTRATION The competition is open to all independent competitors (chefs, head chefs, cooks, pastry chefs) working in Slovenian and international hotels, catering companies and restaurants. Assistants are also allowed (up to 24 years of age). The deadline for registration is 30 January The registration fee is EUR 50. REGISTRATION To register: Visit the website eu/sl/union-hoteli/slanikova-pojedina/ prijavnica Registration by post: Union hoteli d.d., Miklošičeva 1, 1000 Ljubljana, with the note: Competition at the 90 th Herring Feast. or click the link on the website PRIZES List of awards: gold medal with certificate; silver medal with certificate; bronze medal with certificate; certificate of participation. The competitor with the highest number of points in each category will be rewarded with a special cash prize of EUR 300 EXHIBITION Exhibition opening hours The exhibition will be open to visitors from 11am to 5pm. Admission is free. Culinary exhibition programme: fish shown cold; crabs shown cold; mussels shown cold; molluscs shown cold; desserts; culinary arts exhibits themed around the Herring Feast; preparing pan dishes; preparing the main restaurant fish dish. 90 th Traditional Herring Feast, Union Hotels

3 CATEGORIES A Cold celebration platter for 8 people the selected combination should include three cooking techniques with a side dish competitors are required to prepare an extra plate with a portion for 1 person Finger food, bites or tapas 2 different snacks prepared cold (finger food), shown cold, 5 pieces of each snack 2 different snacks prepared hot (finger food), shown cold, 5 pieces of each snack competitors are required to prepare an extra plate (platter) with a portion for 1 person Two innovative restaurant starters 1 cold innovative starter, shown cold 1 hot innovative starter, shown cold B Restaurant platter for 2 people prepared hot with side dish and decoration, shown cold competitors are required to prepare an extra plate with a portion for 1 person Lacto-ovo vegetarian platter for 2 people* prepared hot with side dish and decoration, shown cold competitors are required to prepare an extra plate with a portion for 1 person * may only contain foods of vegetable origin, eggs, milk and dairy products Two innovative main restaurant dishes 2 hot innovative starters, shown cold Formal 3-course menu for 1 person composed of a cold or hot starter, main course with side dish and dessert C Formal dessert platter for 6 people in the form of a cake or individual desserts, preferably themed around the Herring Feast in the form of a platter of sweet pastries, chocolate products, tea cakes or garnished snacks: 4 different snacks, 5 pieces each. competitors are required to prepare an extra plate (platter) with a portion for 1 person Two separate individual desserts for 1 person prepared hot or cold, shown cold D Culinary arts themed around the Herring Feast An exhibit prepared using margarine, butter, ice, salt, dough, fruit, vegetables, sugar, chocolate or marzipan R1 COMPETITION IN PREPARING PAN DISHES Each competitor is required to prepare 20 portions of SEAFOOD RISOTTO (fish, no meat) in a pan, using usual or original methods, before the audience and under the following conditions: the organiser provides: unpeeled shrimp tails (0.5 kg), cleaned mussels (0.5 kg), cleaned squid (1 kg) and Arborio rice (1 kg); all other ingredients and extras must be provided by the competitor; the organiser provides a gas hob and pan, all other equipment must be provided by the competitor; the organiser provides a suitably protected area with the necessary and suitable work surface; the time available for preparing the dish is limited to 60 minutes; the competitor is required to submit a recipe for 20 people upon registration; the organiser will take care of the sales. R2 COMPETITION IN PREPARING THE MAIN RESTAURANT FISH DISH The competitor is required to prepare 2 portions of a main restaurant fish dish, using usual or original methods, before the audience and jury under the following conditions: the organiser provides: 2 sea bass (ca kg each), shrimps (0.50 kg); all other ingredients and extras must be provided by the competitor; the organiser provides a gas stove, all other implements and equipment must be provided by the competitor; the organiser provides a suitably protected area with the necessary and suitable work surface and running water; the organiser provides two serving plates (diameter 29.5 cm); the time available for preparing the dish is limited to 60 minutes; at the end of the competition time (60 minutes), the competitor serves the dish: one dish is intended for the jury, the other will be included in the exhibition; upon registration, the competitor is required to enclose a description of the dish and the work processes. In the event of an insufficient number of competitors in the R1 and R2 categories, the organiser reserves the right to cancel the competition in these categories. 90 th Traditional Herring Feast, Union Hotels

4 ASSESSMENT The assessment team is composed of experienced experts from the Slovene Association of Chefs and Confectioners (DKKS). The expert jury will make assessments based on the DKSS guidelines. Their decisions are final. PROGRAMMES A, B, C, D The expert jury will use the following criteria in assessing the programmes A, B, C and D: Presentation / innovation (includes coordination, elegant interpretation and trends) 0 25 points Composition nutrient balance (colour, harmony of flavours, practicality and lightness) 0 25 points expertise in preparation (the dishes are prepared under the guidelines in use in culinary art) 0 25 points Preparation / serving (healthy preparation with no unnecessary garnishes and excessive time spent preparing the product, the preparation must allow for practical serving) 0 25 points If all the guidelines are followed, the highest number of points available is 100. PROGRAMMES R1 and R2 The expert jury will use the following criteria in assessing the programmes A, B, C and D: hygiene and tidiness of the competitor; mise en place preparation; the compliance of ingredients with the recipe provided; correct use of cooking appliances; the process of preparation (cleaning, filleting, preparation, preparation of side dish); fluid progress of work; expertise in preparing the dishes; cleanliness and tidiness of the work station; originality of the dish and deviations from the usual method of preparation; aesthetic appearance of the dish; taste; preparation time. The following is permitted: vegetables, fruit, mushrooms; washed and cleaned but not sliced or shaped; dough: competitors are permitted to use pre-prepared dough; decoration: must be prepared on the spot; basic ingredients: may be weighed; assistants may help with the cleaning and tidying of the work station but may not be present during the competition. The organiser reserves the right to eliminate a competitor at the suggestion of the competition manager if the competitor fails to honour the competition rules. INSTRUCTIONS FOR EXHIBITORS* exhibits can be delivered on the day of the exhibition, 18 February 2014, from 6.30am; the exhibition must be set up by 9am; the exhibits will be assessed from 9am to 11am; the exhibition will be open to the public from 11am to 5pm; the exhibitors are responsible for removing their own exhibits; the exhibition will be dismantled after 5.30pm; for exhibits in categories A, B and C, competitors can use a 1.90 m x 1.80 m table with a white tablecloth trimmed with beige; in category D, the table measures 1.20 m x 0.80 m and is covered with a white tablecloth trimmed with beige (on the prior request of the competitor, a power connection will be provided); the only extra permitted on the exhibition table is a mat for the platter or plate; the exhibitors are responsible for the flawless, perfect condition of exhibits; competitors are required to bring their own descriptions / labels for exhibits. * Detailed information on the whole process of preparing for the exhibition (a detailed map of the delivery route, parking information, exhibition and competition rules and schedule, dismantling rules and schedule) will be provided to the exhibitors a week before the exhibition. 90 th Traditional Herring Feast, Union Hotels

5 Exhibition and competition of top culinary arts of marine and freshwater delicacies visitors 60 different preparations of fish, mussels and crustaceans 30 different types of fish 30 chefs and assistants 6 categories 4 medals in all categories

6 A BIG THANK YOU to all of our business partners for the 89th Herring feast VINO KUPLJEN Jeruzalem - Svetinje S soncem in ljubeznijo Union hoteli d.d. Miklošičeva cesta 1, 1000 Ljubljana, Slovenia, t , f , e info@union-hotels.eu, VAT No.: si , Company Reg. No.: , Registering Authority: District Court in Ljubljana, Union hoteli d.d. Registration Entry No.: , EUR Miklošičeva cesta 1, 1000 Ljubljana, Slovenia, t , fshare Capital: , ,10 e info@union-hotels.eu, VAT No.: si , Company Reg. No.: , Registering Authority: District Court in Ljubljana, Registration Entry No.: , Share Capital: ,10 EUR Grand hotel Union Miklošičeva cesta 1, Ljubljana grand@union-hotels.eu Grand hotel Union Miklošičeva cesta 1, Ljubljana grand@union-hotels.eu Grand hotel Union Business Miklošičeva cesta 3, Ljubljana business@union-hotels.eu Grand hotel Union Business Miklošičeva cesta 3, Ljubljana business@union-hotels.eu Hotel Lev Vošnjakova ulica 1, Ljubljana lev@union-hotels.eu Hotel Lev Vošnjakova ulica 1, Ljubljana lev@union-hotels.eu Central hotel Miklošičeva cesta 9, Ljubljana central@union-hotels.eu Central hotel Miklošičeva cesta 9, Ljubljana central@union-hotels.eu