Culinary Arts Salon Sunday, April 3, 2016 Culinary Competition Rules and Criteria Competitor s Package
CCFCC Edmonton Culinary Arts Salon Rules & Criteria Introduction To make culinary competitions fair to all participants, either for the first time or experienced competitors, it is necessary to clearly identify rules and criteria for each category. Also to remove as much as possible the unknown factors: what the judges may or may not be looking for; the unwritten rules; encouraging subjectivity and interpretation for both competitor and judges. Culinary competitions represent the opportunity to experiment with new ideas and products; gather and share concepts; raise the level of professionalism for individuals, teams and the industry. It is also an opportunity to showcase the foodservice industry to the general public. With specific and measured judging criteria, standardized competition rules and scoring, and CCFCC endorsed judges, the competitors may expect a more consistent and standardized level of judging. It is important to note that continuous refinement and improvement of the competition process requires clear communication with the competitors, judges and organizers, meanwhile, making the experience meaningful and relevant to the needs of today s hospitality industry. Page 2 16
April 3, 2016 Shaw Conference Centre Edmonton, Alberta Rules and Conditions 1. Entries Competitors must complete an entry form for each entry and send to the Chairperson at the address shown by the closing date. CCFCC Edmonton 9797 Jasper Avenue Edmonton AB T5J 1N9 Or by email to: admin@edmontonchefs.ca Culinary Arts Salon Chair: Simon Smotkowicz, teamalta@shaw.ca, 780-917-7619 2. Entry Fee Each completed entry form must be accompanied by the correct entry fee. Several completed entry forms with one total fee payable by cheque or credit card is acceptable. CCFCC Members Junior / Novice $25.00 Professional $45.00 Non-CCFCC Members Novice $40.00 Professional $60.00 Teams Teams $250.00 3. Closing Date The closing date for all entries is March 18, 2016. Page 3 16
4. Professional Integrity It remains the responsibility of competitors to assure the judging panel that their work is unaided, bona fide and is presented within the spirit of fair competition. Competitors are required to declare the entries for the cold display categories have not been entered or displayed in any previous competition. Maximum point deductions will result for any professional integrity issue. 5. Competition Categories Professional: any person regardless of age, gender or experience may enter any category. Novice: It is recommended that persons with little or no experience in culinary competitions begin in this class. 6. Delivery of Cold Salon Exhibits All competitors must report to registration booth upon arrival. All exhibits must be presented for judging in the place allocated by 8:00 a.m. as indicated in the timetable. 7. Description A description of the menu, platter, plates, tapas, etc. is to be placed beside the entry without any name or property affiliation. 8. Security of Exhibits and Dishes All reasonable care will be taken for the security of exhibits, dishes and equipment. The salon committee will NOT be responsible for any loss or damage to exhibits, dishes, equipment or personal effects. 9. Removal of Exhibits and Dishes The salon committee has the right to remove plates that do not fulfill the standard requirements of culinary art. All exhibits must be removed at the time stated in the competition timetable. The salon committee reserves the right to remove and destroy any exhibit remaining after such time or to remove any exhibit deemed to be unhygienic or below standards. 10. Judging The judging panel is comprised of established culinary professional judges and/or WACS-approved judges. Decisions made by the judging panel are final. 11. Results Results will be posted as soon as possible after judging is completed. Competitors are encouraged to speak with the judging panel for a critique of their work at the appointed time. See competition timetable. Page 4 16
12. Salon Committee The salon committee reserves the right to rescind, modify or add to any of the rules and conditions. Its interpretation of the rules and categories is final. It also reserves the right to limit the number of entries, or to cancel any category at its discretion. No exhibit will be accepted after judging has commenced in any class. 13. Awards and Prizes Judges will award scores on standards achieved. All entries regardless of class will be judged at the same level. Where the standard is not reached, no award will be presented. Accompanying certificates will identify competitors competition class as Novice or Professional. Gold 90 to 100 Silver 80 to 89 Bronze 70 to 79 Page 5 16
Judging Guidelines for Culinary Art Presentation and innovation: 0-25 points General appearance of meals prepared in a pleasing, tasteful, attractive and modern way. Composition: 0-25 points Balanced diet, in accordance with current tastes. Colour and taste should complement one another. The meals should be functional, digestible and light with the correct proportion of vitamins, carbohydrates, proteins, fat, and fibers. Proper and professional preparation: 0-25 points The classic names should correspond to the original recipes, correct basic preparation of the food, correct choice of aspic, and correct cooking time for meat and fish. Serving arrangement: 0-25 points Clean and accurate arrangement, simple and functional, pre-carved meat slices should be put with the intersecting plane on top. Exemplary arrangement on platters and plates, to allow convenient serving. Total number of possible points: 100 points Judging Guidelines for Pastry Art Presentation and innovation: 0-25 points General appearance of entry is pleasing, tasteful, attractive and presented in a modern way. Composition: 0-25 points Harmonious in colour and taste, practical preparation and digestible. Proper and professional preparation: 0-25 points Correct basic preparation of the food, according to current pastry standards. Serving arrangement: 0-25 points Clean and accurate arrangement, exemplary arrangement to allow convenient serving. Total number of possible points: 100 points Judge s Adjustment Each entry is presented from the unique perspective of the competitor, subject to his/her interpretation of the guidelines, criteria, and artistic impression making competitions subjective for competitor and judge alike. To allow for subjectivity, points from each category are allotted for Judge s Adjustment. If judges choose to award any points in this area, a brief comment must accompany this adjusting entry. We hope this will encourage better communication between judges and competitor and bring to light any areas not included in this package. Page 6 16
COLD COMPETITION SCHEDULE 6:00 a.m. Doors open for display setup 8:00 a.m. Closed to exhibitors (must leave hall) and judging begins 12:00 p.m. Open to public 12:00 p.m. Results posted 12:00 p.m. Critique with judges 3:00 p.m. Awards ceremony 4:00 p.m. Remove exhibits Nice to Know and Need to Know All foods should be cooked to an edible degree of doneness. All foods displayed cold must be coated and protected with food coating gel or aspic. In general 3 coats of gelatin o (Glazing gelatin - 125 grams and up of gelatin per liter of water) will sufficiently protect entry components for the duration of the show day, depending on local conditions. Factors that affect glazed product quality are humidity and acidity. Adjust gelatin strength accordingly. Exempt from gelatin coating are the following flour-based products: pie dough, filo, puff pastry, crackers, tulip, etc. Other products that are exempt from gelatin coating: o Chocolate and sugar garnishes, pastillage, cream rosettes, berry stems (strawberry tips, currant stems), smoked and dried meat products (jerky), nuts, exposed bones (lamb chops). Acceptable commercially processed products: o Edible gels, glazes, fondants, subtle food coloring for fondants, royal icing, marzipan and sugar work. Exposed bones should be white, clean and lightly oiled. Sprig-type herbs such as rosemary and thyme should be lightly oiled. Food-grade lacquer is permitted for petit fours, fondants, sugar, marzipan, cheese, pie dough, filo, puff pastry, crackers, tulip base products and chocolate showpieces only. Nuts, smoked and dried meat and fish products can be lightly oiled. Sauces served in sauce containers should have a thin layer of glazing gelatin or water on top to prevent drying. Buffet platters must have a thin layer of clear glazing gelatin set on the bottom of the platter. Fish will not be served directly on silver. To prevent discoloring, serve fish on glazing gelatin, canapé base, etc. Avoid duplication of food items on same or additional entries to avoid penalty marks. Page 7 16
Originality new ideas Numerical consistency of the main portions of pieces and garnish The quantity of sauce should be proportionate to the displayed portion. Proper and precise cuttings of garnish and main pieces The description of the entry must correspond with the preparation. Avoid all inedible garnishes. Ingredients and toppings must harmonize in quantity, taste, and colour with the main ingredient and should meet current dietary needs. Functional, flawless, and light culinary preparation The entry may be cut by the jury. Platters must not be overloaded. Sides can be presented separately. Avoid everything inedible. The rims of serving dishes must be clean and free of drips. Accurate basic preparation, according to current modern cooking standards Artificial stabilizer is allowed with the use of whipped cream and cream. Not precisely cut or turned vegetables will incur penalty points. Meat and vegetables juices must not make the platters unsightly Meat should be cooked medium so that no red meat juice comes out. Slices of meat must be arranged with the cut side facing down and in the order they are sliced. Generally, flowers should be avoided as much as possible The use of styrofoam is prohibited. Creams such as Bavarian cream should not deviate from the original recipe, but should be made more stable by adding more gelatin and sugar. Mousse (cream or fruit) should be made more stable by adding more chocolate, sugar, gelatin or carrageen. Recipes consisting only of sugar, milk, coloring and gelatin are prohibited. The original recipe of soufflés and puddings should be made more stable by adding sugar, nuts, almonds, biscuit crumbs, crème powder or carrageen. For freshly baked pastries (i.e. apple beignets) use processed dry or candied fruit. The beer or wine paste should be made more stable by adding sugar and flour. Jelly terrines should not deviate from the original recipe. They can be made more stable by adding sugar and gelatin. Pickled fresh fruit should be treated with sugar first. Foam sauces (sabayon) should not deviate from the original recipe. They can be made more stable by adding sugar and emulsifying agents such as lecithin, glycerin or carrageen. Fruit sauce must be at least 50% pulp. The addition of glucose, glycerin, gelatin etc. makes the sauce look good for a longer period of time. Page 8 16
Categories A) Individual Culinary Art (One of A1 or A2 or A3 or A4) A1 Four (4) different kinds of Finger Food for six (6) people and one (1) presentation plate Two (2) different kinds prepared cold and served cold Two (2) different kinds prepared hot and served cold One (1) plate with one (1) piece of each kind for presentation Can be served with dipping sauce. Hot and cold items should not be displayed on the same presentation dish. Weight: between 10 g and 20 g each piece To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware. Additional cutlery is not allowed. A2 One (1) Cold Festive/Buffet Platter for eight (8) people and one (1) presentation plate Festive/buffet platter consisting of three (3) main items with one garnish for each main item The end pieces are to be placed on the platter close to the representing slices. Must be served with a minimum two (2) complimentary sauces or chutney. Salads as well as bread and butter will not be judged and cannot be presented on the platter. They must be exhibited on the side, and again, will not be judged. Garnishes should not be mistaken for finger food No plates, bowls or similar items are allowed on the platter The presentation plate with all the components is to be served as a representation of an individual portion of the festive/buffet platter and salad/sauces/chutney A3 Six (6) different Starters/Appetizers/1st Courses for one (1) person Three (3) hot starters where all the components are to be hot, but displayed cold. Three (3) cold starters where all the components are to be cold and displayed cold. A4 One (1) Festive Menu for one (1) person Five (5) courses this is intended to be a dinner menu. Two (2) appetizers or soups One (1) main course One (1) sorbet or cheese or salad course One (1) dessert Page 9 16
B) Individual Pastry (One of B1, B2 or B3) B1 Six (6) different, individually-plated Desserts for one (1) person One (1) dessert with chocolate as the main ingredient One (1) dessert with fruit as the main ingredient Four (4) desserts of own choice B2 One (1) Platter with choice of candy, chocolates or petit fours and one (1) presentation plate Four (4) different kinds for 6 people = 24 pieces Weight: 6-14 g each piece One (1) single presentation plate with one (1) sample of each item B3 One (1) Bread Display One (1) edible centerpiece Three (3) varieties, three (3) of each for a total of nine (9) leavened bread products and must include three (3) different styles, shapes and flavours Two (2) varieties, six (6) of each for a total of twelve (12) individual products, i.e. hot cross buns, crusty rolls, quick breads, etc. Two (2) varieties, six (6) of each for a total of twelve (12) laminated products, i.e. croissants, Danish, puff pastry items All components must be hand-made. Deductions will result for the use of commercially available moulds, sugar and chocolate decors, ribbon, artificial flowers etc. Coverings must be smooth or consistent in texture, free of cracks and air pockets. Piped decorations must be delicate and uniform in size and spacing. Proficiency must be shown in the medium of choice. Page 10 16
C) Individual Artistry C1 Culinary Artistry One (1) Piece Cold food decorations and showpieces are sculptures made out of margarine, butter, fat, ice, salt, fruit or vegetables cut into decorative shapes and forms, etc. Height minimum is 60 cm and maximum is 150 cm including the base Base maximum is 80 cm x 80 cm x 12 cm (height). Display may extend beyond the width and length of the base but cannot exceed the maximum height. Definition for artistic decoration (showpiece/centerpieces): any form of decorative and artistic exhibition made from food materials can be considered as a showpiece/centerpiece. Toxic paints and sprays, artificial materials and decorations are not allowed, with the exception of those items designed to lend support to the sculpture. The use of moulds is not allowed. The exhibition items will only be judged, if they have not already been displayed and judged. Exhibitors should note that an exhibition item displayed in closed showcases must be accessible to the jury; otherwise it will not be judged. C2 Pastry Artistry (One of C2-A, C2-B or C2-C) C2- A One (1) Piece Pastry ornamental sugar work can be icing, pulled or blown sugar into forms and lacework, painting with chocolate, ornamental chocolate work, chocolate cut into decorative shapes and forms, creations made out of nougat, pastillage, gum paste and objects modeled in marzipan or wedding and decorative cakes. Height minimum is 60 cm and maximum is 150 cm including the base. Base maximum is 80 cm x 80 cm x 12 cm (height). Display may extend beyond the width and length of base but cannot exceed maximum height. Definition for artistic decoration (showpiece/centerpieces): any form of decorative and artistic exhibition made from food materials can be considered as showpiece/centerpiece. Toxic paints and sprays, artificial materials and decorations are not allowed, with the exception of those items designed to lend support to the sculpture. The use of moulds is not allowed. The exhibition items will only be judged, if they have not already been displayed and judged. C2 - B One (1) Decorated Theme Cake for eight (8) people The theme is optional and may include: birthday, anniversary, Easter, Valentine s Day, Halloween, animation, super hero characters, etc. One slice must be plated and presented as an individual portion and served with complimentary sauce or garnish. Additional thickening or fillings are suggested to add stability to entire cake to stand for the duration of the display day. All components must be hand-made. Page 11 16
C2 C One (1) Wedding Cake Must consist of only two layers/tiers in any configuration and any shape Maximum display area is 61 cm x 61 cm x 92 cm height (24 x 24 x 36 height) Cake does not have to be the size of the total display area allowed. Permitted items include supports such as pillars, glassware, cake stands, floral, wires, tape and stamens Artificial decorations not permitted include ribbon, artificial flowers, tuile, cake tops, fountains etc. Suggested materials for decorating wedding cakes are rolled fondant, royal icing, chocolate, sugar, plastic chocolate, marzipan, etc. All components must be hand-made and deductions will result from the use of nonpermitted items. Coverings must be smooth or consistent in texture, free of cracks and air pockets. Piped decorations must be delicate and uniform in size and spacing Proficiency must be shown in making decorations such as flowers and ribbons. They must be delicate, natural looking with eye-pleasing colours. Skirting or edging must be uniform around cakes in size and spacing. Page 12 16
D) Teams All Teams to consist of four (4) team members. Table size TBA. D1 Four (4) different kinds of Finger Food for six (6) people and one (1) presentation plate Two (2) different kinds prepared cold and served cold Two (2) different kinds prepared hot and served cold One (1) plate with one (1) piece of each kind for presentation Can be served with dipping sauce Hot and cold items should not be displayed on the same presentation dish. Weight: between 10 g and 20 g each piece To be eaten in one bite, should be served on porcelain, glass, cups, spoons, or any other appropriate service ware. Additional cutlery is not allowed. D2 One (1) Cold Festive/Buffet Platter for eight (8) people and one (1) presentation plate A festive/buffet platter consisting of three (3) main items with one garnish for each main item The end pieces are to be placed on the platter close to the representing slices. Must be served with a minimum two (2) complimentary sauces or chutney. Salads as well as bread and butter will not be judged and cannot be presented on the platter. They must be exhibited on the side, and again, will not be judged. Garnishes should not be mistaken for finger food. No plates, bowls or similar items are allowed on the platter. Presentation plate with all components to be served as a representation of an individual portion of the festive/buffet platter and salad/sauces/chutney. D3 Six (6) different Starters/Appetizers/1st Courses for one (1) person Three (3) hot starters where all the components are to be hot, but displayed cold. Three (3) cold starters where all components are to be cold and displayed cold. D4 One (1) Festive Menu for one (1) person Five (5) courses this is intended to be a dinner menu. Two (2) appetizers or soups One (1) main course One (1) sorbet or cheese or salad course One (1) dessert D5 Six (6) different, individually-plated Desserts for one (1) person One (1) dessert with chocolate as the main ingredient One (1) dessert with fruit as the main ingredient Four (4) desserts of own choice Page 13 16
D6 One (1) Platter / choice of candy, chocolates or petit fours and one (1) presentation plate Four (4) different kinds for 6 people = 24 pieces Weight: 6-14 g each piece One (1) single presentation plate with one (1) sample of each item Page 14 16
2016 CCFCC Edmonton Culinary Arts Salon INDIVIDUAL COMPETITOR ENTRY FORM Please use a separate form for each category entered. Photocopy as required. Name: Address: City: Postal Code: Phone: Email: Entry Category and Letter: Competition Class (check one): CCFCC Members Non-CCFCC Members Junior / Novice $25.00 Novice $40.00 Professional $45.00 Professional $60.00 Method of Payment (check one): Cheque Credit Card Amount $ Cheque payable to: Canadian Culinary Federation - Edmonton Visa MasterCard Amex #....... Exp Date.. Cardholder s Name (print please) Signature: DECLARATION: I certify that this is my own unaided work and that my entry has not been displayed or entered in any previous competition or exhibition. Signature of Applicant Completed forms and entry fees must be received by March 18, 2016, and mailed to: Simon Smotkowicz, Chair, Culinary Arts Salon CCF Edmonton, 9797 Jasper Avenue, Edmonton AB T5J 1N9 Or by email to: admin@edmontonchefs.ca Page 15 16
2016 CCFCC Edmonton Culinary Arts Salon TEAM ENTRY FORM FOR COLD COMPETITION Please use a separate form for each category entered. Photocopy as required. Name: Address: City: Postal Code: Phone: Email: Team Members Manager Member 1 Member 2 Member 3 Member 4 FEE - $250.00 Method of Payment (check one): Cheque Credit Card Amount $ Cheque payable to: Canadian Culinary Federation - Edmonton Visa MasterCard Amex #....... Exp Date.. Cardholder s Name (print please) Signature: DECLARATION: I certify that this is my own unaided work and that my entry has not been displayed or entered in any previous competition or exhibition. Signature of Applicant Completed forms and entry fees must be received by March 18, 2016, and mailed to: Simon Smotkowicz, Chair, Culinary Arts Salon CCF Edmonton, 9797 Jasper Avenue, Edmonton AB T5J 1N9 Or by email to: admin@edmontonchefs.ca Page 16 16