CHAINE DES ROTISSEURS

Transcription

1 CHAINE DES ROTISSEURS ASSOCIATION MONDIALE DE LA GASTRONOMIE CONCOURS INTERNATIONAL DES JEUNES SOMMELIERS OFFICIAL COMPETITION GUIDELINES January

2 Table of Contents MANAGING COMMITTEE PREFACE ELIGIBILITY THE PROCESS REGIONAL AND NATIONAL TESTING ATTIRE APPLICATION TO COMPETE AND ACCEPTANCE COMPANIONS THE COMPETITION RESULTS PRESS RELEASE PRIZES FINANCING NATIONAL AND INTERNATIONAL FINALS COMPETITION PRACTICAL GUIDELINES EQUIPMENT WINE AND SPIRITS HOST BAILLIAGE YOUNG SOMMELIERS JUDGES INFORMATIONAL PACKETS TEST GUIDELINES

3 MANAGING COMMITTEE Joseph M. Girard Président du Concours International Grand Argentier Vice-Président International Honoaire Membre des Conseils d Administration et Magistral, Paris joegirard@thewahalehouse.com Marie E. Jones Vice-Président International Membre des Conseils d Administration et Magistral, Paris marieejones@hotmail.com Klaus Tritschler Bailli Délégué du Bailliage d Allemagne Membre des Conseils d Administration et Magistral, Paris k.tritschler@chaine.de - 3 -

4 PREFACE A mission of our Society is to promote the enjoyment, knowledge and understanding of fine wines and crafted beverages. The framework of our organization provides for professional participation, with one of its goals being to provide help, encouragement and support for the young professionals who are to be the best sommeliers of the future. The Concours des Jeunes Sommeliers promotes the expertise of the young wine and spirit professionals and encourages mastery of wine and spirit knowledge. ELIGIBILITY The Concours des Jeunes Sommeliers of the Chaîne is open to any qualified individual who: Is sponsored by an active professional member of la Chaîne des Rôtisseurs. Has an interest in the wine and crafted beverage industry and must file an application with the designated person in the participating country. Is at least 21 (twenty-one) and has not yet reached his or her 31st (thirty-first) birthday by the end of the month in which the competition is held. The date of the Competition will be announced no later than November 1st of the year preceding the year in which it will occur. The selected candidates will be notified of the time and place to take the qualifying test, which consists of a written theory exam that may include short answer, multiple choice or essay questions. Knowledge in all areas of wine and wine production laws, viticulture and vinification. To attain the distinction of being selected as the Best Young Sommelier of the year at the International Final, the candidate must successfully progress through tests conducted at the regional or national level for selecting the best qualified individual representing their country. An individual should not compete more than THREE times at the Regional Competition A winner of the Regional Competition is only eligible to compete TWICE in the National Competition The winner of the National Competition is only eligible to compete ONCE in an International Competition THE PROCESS Each National Bailliage of La Chaîne des Rôtisseurs will select one candidate, with the highest test result, who will be announced by the country delegate by July 1st of the year. The individual country competition should be held between January 1st and June 30th of the year. A contestant may not represent his home country if working abroad. However, he may compete in the National Competition of the country where he is employed. Should he win he represents this country in the International Competition regardless of his nationality. The first place winner from each designated country is then qualified to participate in the International Final

5 REGIONAL AND NATIONAL TESTING As well as spirits beers, ales, ciders, port and sherry may be tested. The Theory section will have a one-hour time limit. Other testing may be accomplished in each country using the Court of Master Sommelier methods, if possible. The results will be submitted to the Sommeliers Committee by no later than July 1st of the year. The Jeunes Sommeliers Committee recommends that regional and national competitions be organized in a manner consistent with the rules of the international competition. This will ensure the greatest chance of success reaching the level of the international competition. The winners and runners up of a national competition receive the competition award Silver and Bronze medals. The medals can be obtained (at least 4 weeks prior to the competition) through the Jeunes Sommeliers Committee. ATTIRE Attire for the female contestants is business suit or after-five/evening attire appropriate for a Professional Sommelier. Attire for the male contestants is a business suit or tuxedo (black tie) appropriate for a Professional Sommelier. Attire for the Judges is appropriate for a Professional Sommelier and the Chaîne ribbon has to be worn. APPLICATION TO COMPETE AND ACCEPTANCE The Application to Compete Form must be accompanied by: A copy of the applicant s valid passport Professional Memberhsip Application Form A competitor will be accepted upon receipt of the Application to Compete Form duly completed as specified above. Competitors will be notified of their acceptance or rejection by mail, or fax. Copies of the acceptance will be sent to the Bailli Délégué of the country hosting the competition and the Bailli Délégué of the country sponsoring the competitor. This notification will be issued by the Jeunes Sommeliers Committee

6 COMPANIONS Competitors may bring a companion to the competition and events. The Companion is responsible for all charges made by him/herself. THE COMPETITION The format of the competition will be based on the Advanced Sommelier Exam conducted by the Court of Master Sommeliers. The format will feature three areas of examination. These areas are Theory, Practical and Blind Tasting. The exam format may be modified as deemed necessary by the Judges. It is a two tier (semi-final and final) competition. Only the Judges and the Competitors are to be in the exam room. There are to be no observers in the tasting room. The Final will be opened to the public and takes place on the following morning. Theory Testing: The Theory section will consist of a written theory exam that may include short answer, multiple choice or essay questions. Knowledge in all areas of wine production, laws, viticulture and vinification, as well as spirits, beers, ales, ciders, port and sherry may be tested. The Theory section will have a one-hour time limit. Practical Skills Testing: The Practical Skills section is a station based service performance exam that may include Decanting, Champagne Service, appropriate glassware choices, blind Spirit Identification of crafted beverages (by nose) and other real world tasks. The Judges will provide the spirits. The Practical Skills section is characterized by a reasonable time limit at each task station. It is a role-playing exercise requiring full restaurant service skills, composure, dress and personal equipment. (See figure 1 for room setup) Blind Tasting: The Blind Tasting section is a timed (twenty-five minutes) double blind tasting of four wines. The Judges shall provide the wines. Scoring will be done on the Master Sommelier deductive tasting method. Scores will be assigned for assessment by sight, nose, and palate and by initial and final conclusions of each wine. In order to protect the integrity of the Blind Tasting section, the identity of the wines will not be revealed after the exam. (See figure 2 for room setup) RESULTS The results of the competition must remain unknown to the public until the Awards Ceremony as announced by the Sommeliers Committee for the International Finals. The determination of the Judges is final. There is no appeal mechanism and appeals will not be considered. The announcement will take place in an appropriate location, as determined by the Sommeliers Committee, followed by an Awards Dinner

7 PRESS RELEASE The announcement of the results shall be recognized with photographs and press releases. The Vice Chargé(e) de Presse shall be responsible for all photographs and Press releases for the individual countries competitions. The Chargé(e) de Presse International (or delegate) shall be responsible for all photographs and Press releases for the International Finals. These photographs and Press releases should be included in the following issue of the International Chaîne des Rotisseurs Year Book. PRIZES The first place winners of the participating countries Concours des Jeunes Sommeliers is entitled to take part in the Concours des Jeunes Sommeliers Final. Each participating country s winner will receive gold medal, the runners up a silver, and a bronze medal during the announcement ceremonies. The medals are to be engraved with the competition date and place. The winners of the International Final of the Concours des Jeunes Sommeliers will be awarded: Gold Medal and Trophy to First Place Silver Medal to Second Place Bronze Medal to Third Place FINANCING The Sommelier Committee shall provide the total budget and guidelines for the Super Regional Level Competition. The Bailliage sponsoring the candidate shall pay expenses for the contestant for all regional or national competitions. The sponsoring country for each finalist participating in the Concours des Jeunes Sommeliers will pay travel expenses and a non-refundable entrance fee of (after June 30th) EUR 600,00 to host country for competition. The entrance fee must be transferred wire or invoiced by the Siège Mondial. An invoice from the Siège Mondial will be provided on request. NATIONAL AND INTERNATIONAL FINALS COMPETITION The International Office assumes the financing responsibility of the Concours des Jeunes Sommeliers. The Young Sommelier Committee shall establish the budget for the Concours des Jeunes Sommeliers. The budget is subject to approval by the Conseil d Administration. Bailliages are encouraged to look for sponsors to assist with their expenses of the Concours National des Jeunes Sommeliers. The sponsors must reflect the values and ideals of the Chaîne des Rôtisseurs. The Jeunes Sommeliers Committee shall validate all expenses incurred in connection with the International Final Competition and shall produce a detailed expense report, including legible copies of all submitted invoices. These expenses will be reimbursed in accordance with the established International reimbursement policy or as directed by the Conseil d Administration

8 PRACTICAL GUIDELINES The testing room shall be provided by the sponsoring Bailliage and must be both private and of adequate size to accommodate the Competitors and Judges comfortably and without distractions. In addition a separate room shall be available to accommodate/rest the Contestants during the Competition. In this room some refreshments (Coffee, Tea, and Mineral Water) should be served. EQUIPMENT Separate tables for the written exam (one per candidate) Champagne ice bucket and stand (one total) Decanters (three total, three different shapes) Decanting Cradle (one total) Six inch white candle with candleholder (one total) Matches or lighter Six Crystal wine glasses per candidate for tasting exam (10 to 12 oz, plain, colorless, clear without logos) plus six glasses for the Judges Four Champagne flutes per candidate practical exam Four white wine glasses per candidate practical exam Four red wine glasses per candidate practical exam Ten glasses for spirits tasting Six Chairs (three for Judges) (three for Candidates) Eight-foot tables for service testing (two) Eight-foot table for Judges (one) Linen changes for each service table (one per candidate) Napkins for each service table (three per candidate) Gueridon or service cart Five-gallon plastic dump buckets (two) Ice buckets/bus tubs with ice for chilling wines (two to four) Bread and Butter Plates (twelve) - 8 -

9 WINE AND SPIRITS The wines for tasting shall be provided by the Judges The spirits for identification shall be provided by the Judges The wines for service testing shall be provided by the sponsoring regions and shall consist of a sparkling wine (15 bottles), a red wine (15 bottles) and a white wine (15 bottles). These wines are not to be consumed and should be inexpensive. HOST BAILLIAGE The Annual Final of the International Jeunes Sommeliers Competition must be staged during the course of a Grand Chapitre. The pre-competition programme must include one or more related educational events for the competitors. It must also include an official lunch or dinner the day prior to the competition for all competitors and their travelling companions. The Host Bailliage must ensure that the competition complies with the rules of the Young Sommelier Competition and is conducted with the highest standards as directed by the Court of Master Sommeliers for judging, layout and equipment. An Awards Dinner on the evening of the competition is mandatory. The presentation of the prizes, followed by the Induction Ceremony for the competitors, must be staged in an appropriately elegant fashion. Press coverage and photos are expected. YOUNG SOMMELIERS All contestants are expected to attend and participate in official competition functions, promotional functions and public relations activities relating to the competition. Competitors are to be included in as many functions as possible, and networking with the membership and other professionals is encouraged. The Competitors shall treat Judges with respect, and professional decorum is expected from the Judges towards the Competitors. JUDGES The Panel of Judges shall consist of a Chairman plus three Judge Members. The Chairman of the Panel is nominated by the Chairman of the Jeunes Sommeliers Competition Committee In turn, the Chairman of the Panel nominates two of the Judge members - with the approval of the International Competition Committee. The third Judge member is selected by the Chairman of the Panel from a list of suitable candidates proposed by the host Bailliage

10 The Judges should offer their professional experience to the competition, and must strive to judge objectively and fairly. They will arrive at the competition site at the time specified by the Presiding Judge. Judges shall expect to be treated with respect by the Competitors, and professional decorum is expected from the Judges towards the Competitors. The Presiding Officers will review the rules of the Competition at a meeting prior to the Competition. This meeting shall include only the Presiding Officers, the Competitors, the Judges and personnel directly related to the Competition. INFORMATIONAL PACKETS All Judges, participants and officials shall be provided informational packets containing the schedule, the application of each Competitor, this manual, and other information deemed necessary by the Presiding Officers and Presiding Judges

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13 TEST GUIDELINES A. Written Theory Test 50 short answer question covering wine, wine service and spirits Allotted time: 60 minutes One point awarded for each correct answer Total possible point 50 points B. Blind Tasting Six wines from classic grape varieties and regions Allotted time: 25 minutes Competitors will be scored on their descriptions of each wine s appearance, nose and palate; as well as the accuracy of their final conclusion regarding the vintage, grape variety, country and appellation of each wine One point scored for each correct description of appearance, nose and palate and one point for each correct answer for the vintage, grape variety, country and appellation Fifteen possible points for each wine Total possible points 90 points C. Service Test Five stations: decanting, Champagne service, food and wine pairing, blind identification of spirits by smell, dessert wines, spirits and cordials Decanting: competitors are asked to decant and serve a bottle of red wine Champagne service: competitors are asked to open and serve a bottle of Champagne or sparkling wine Food and wine pairing: competitors are asked to suggest wines for a multi-course menu of the judge s choice Blind identification of spirits: competitors are asked to identify eight (8) spirits by nosing the glasses and not tasting Dessert wines, spirits and cordials: competitors are asked to answer questions on production methods, styles, and proper glassware for dessert wines, spirits and cordials chosen by the judge Allotted time: 10 minutes at each station Maximum of 20 points scored for each station with a total maximum score of 100 points possible Competitors are scored on their knowledge, ability, style, and panache at each station