Rules and Regulations of the Grill Competition. 19 th April 2012

Átírás

1 18 th April 2012 Rules and Regulations of the Grill Competition 19 th April 2012 Public display of the ingredient s basket The teams can have a look at the ingredients the night before the competition, 18th April 2012, at 7 PM in the Szentgyörgyi Albert Conference Room of Hotel Forrás. József Németh, President of the International Jury, President of the Restaurant & Traditions Committee of the Hungarian Gastronomy Association, Ferenc Bálint, Head of the Blind Jury, World Champion Head Chef of Hotel Forrás, István Ferenczi, President of the Hungarian Grill Association, Tomas Hagelberg, Head of the Observing Jury, Attila Bajusz, Head of Hospitality at Krúdy and Maria Komlósi, Krúdy Competition Organiser Team Leader are going to be present. Drawing the sequence numbers After the teams have seen the basket of ingredients, they will be asked to draw their number from 1-8 which indicates the order in which they are going to compete. Accident prevention and kitchen safety training The contestants are going to participate accident prevention and kitchen safety training. Each contestant should have a valid medical and hygiene certificate. 19 th April 2012 Meeting in the morning The organizer team meet the contestants at Hotel Forrás on 19 th April 2012 at 7:30 AM. Team members: 2 cooks 1 confectioner 1 service person (waiter/waitress) The juries The serving table for the blind jury is going to be placed in Rotary I. room of Hunguest Hotel Forrás, where the blind jury can taste, photograph and evaluate the contestants dishes. The serving table for the observing jury is going to be placed in the competition area in Hunguest Hotel Forrás, where the jury can taste, photograph and evaluate the contestants dishes. Teams 1-4 (1 st turn) have to prepare their dishes 8:00-11:40 AM. Teams 5-8 (2 nd turn) have to prepare their dishes 12:00-15:40 PM. The ingredients will be available for the teams on the day of the competition. at 7:00 AM (teams 1-4) and 11:30 AM (teams 5-8). 1

2 Meals to prepare and serve: Each team is going to be given ingredients for 5 portions (see the list of ingredients in Appendix 1). Only the ingredients listed are allowed to be used. Exceptions are spices, oils and vinegars. The Starter should be made of African catfish The Main Course should made of chicken breast with garnish The Finishing Course: Either a grilled finishing course made of the ingredients from the basket, or a pudding/ dessert made of the ingredients from the basket 2 portions of the food are going to be served for the blind jury, 2 portions are going to be served for the observing jury, 1 portion is going to be placed on the display table for photography. Waiter/Waitress contestants are going to set the table in Rotary I. room for 2 people for the dishes prepared by their team. They are also going to recommend wine to go with the dishes. The recommendation is going to be in English. Serving starts at 9:30 AM, each team serves their dish with 10 minutes difference. 1 st turn The order of serving the starter: Team number 1 serves the observing and the blind jury the starter at 9:30 AM. Team number 2 serves the observing and the blind jury the starter at 9:40 AM. Team number 3 serves the observing and the blind jury the starter at 9:50 AM. Team number 4 serves the observing and the blind jury the starter at 10:00 AM. The order of serving the main course: Team number 1 serves the observing and the blind jury the main course at 10:30 AM. Team number 2 serves the observing and the blind jury the main course at 10:40 AM. Team number 3 serves the observing and the blind jury the main course at 10:50 AM. Team number 4 serves the observing and the blind jury the main course at 11:00 AM. The order of serving the finishing course: Team number 1 serves the observing and the blind jury the finishing dish at 11:10 AM. Team number 2 serves the observing and the blind jury the finishing dish at 11:20 AM. Team number 3 serves the observing and the blind jury the finishing dish at 11:30 AM. Team number 4 serves the observing and the blind jury the finishing dish at 11:40 AM. When the dishes are ready the teams serve them on the display table. 2

3 2 nd turn The order of serving the starter: Team number 5 serves the observing and the blind jury the starter at 13:30 PM. The team number 6 serves the observing and the blind jury the starter at 13:40 PM. The team number 7 serves the observing and the blind jury the starter at 13:50 PM. The team number 8 serves the observing and the blind jury the starter at 14:00 PM. The order of serving the main course: Team number 5 serves the observing and the blind jury the main course at 14:30 PM. Team number 6 serves the observing and the blind jury the main course at 14:40 PM. Team number 7 serves the observing and the blind jury the main course at 14:50 PM. Team number 8 serves the observing and the blind jury the main course at 15:00 PM. The order of serving the finishing course: Team number 5 serves the observing and the blind jury the finishing dish at 15:10 PM. Team number 6 serves the observing and the blind jury the finishing dish at 15:20 PM. Team number 7 serves the observing and the blind jury the finishing dish at 15:30 PM. Team number 8 serves the observing and the blind jury the finishing dish at 15:40 PM. When the dishes are ready the teams serve them on the display table. The task of the observing jury: The observing jury is a group of professionals from different countries; they start their activity at 08:00. They award scores on the appearance of the team, the hygiene and the neatness of the work area, the serving of dishes, their aesthetic appearance, their taste, the taste harmony, the appearance of the display table, the teamwork. See also in appendix number 2 (detailed evaluation sheet). The task of the blind jury: The blind jury is a group of professionals from different countries; they start their activity at 09:30. They evaluate the tables set by the waiters/waitresses, the display of the dishes and the dishes themselves in Rotary I. room. The aspects of the evaluation are the following: - the outlook of the dish - the harmony of the dish - the outlook of the main ingredient (the main ingredient of the meat dish or the dessert) - the optimal condition of the main ingredient - the texture of the main ingredient as for chewing - the taste of the main ingredient - the taste of garnish See also in appendix number 3 (detailed evaluation sheet). The work of the jury is assisted by the interpreters and secretaries. The task of the secretaries is the electronic recording of the part score, and the total score at the end of the competition. The cumulative evaluation sheet can be found in appendix number 4. 3

4 APPENDIX 1 Name of product Quantity Product Basket/ team African catfish fillet/kg 1 chicken breast/kg 1 Bacon /kg 0,2 courgette/kg 0,5 pepper/kg 0,5 champignon/kg 0,6 tomato/kg 1 potato/kg 1,5 onion/kg 1 garlic/kg 0,2 leek/piece 2 cucumber/kg 1 iceberg/piece 1 asparagus/kg 1 cream/l 0,5 plain yoghurt/0,375l 0,75 mozzarella/kg 0,25 butter/kg 0,2 salt/kg 0,5 egg 10 flour/kg 1 ground pepper/kg 0,025 balsamic vinegar/l 0,1 Olive oil/l 0,75 vanilla pod/kg 0,025 ground cinnamon/kg 0,025 cinnamon-sticks/kg 0,025 Paprika/kg 0,05 Icing sugar/kg 0,5 sugar cubes/kg 0,5 basil/pot 1 lemon grass/pot 1 rosemary/pot 1 thyme/pot 1 peppermint/pot 1 lemon/kg 0,5 pineapple/piece 1 averrhoa/piece 1 kiwi fruit/piece 4 apple/kg 1 banana/kg 1 tangerine/kg 1 Meats Vegetables Diary products Other ingredients Herbs Fruits 4

5 APPENDIX 2 SEQUENCY TEAM 6. TEAM 2. TEAM 3. TEAM 8. TEAM 4. TEAM 5. TEAM 7. TEAM 1. Drawing the sequence numbers Grill Category 32 competitors Competitors (team leaders printed in bold) Peter Olsson SE Darren Hatch UK Bárkai László HU Mihályi Beatrix HU Carl Kindborg SE Sarah Heard UK Hegedűs János HU Nagy Brigitta HU Sarah Broomfield UK Beszédes Viktor HU Kovács Zöldi Aliz HU Hanna Wikström SE Lisa Millman UK Erdélyi Kristóf HU Isabella Gunnarsson SE Rózsa Norbert HU Amy Porter UK Sziráki Bence HU Viola Mukiibi SE Szani Csilla HU Aaron Humphries UK Csorba Máté HU Ábrahám Szilveszter HU Végh Nikoletta HU Rana Md Masud Nakaeva Dar ya Benechia Eriglend Vecsey Kitti Molnár Gábor Dékány Levente Lakatos Tímea Kálmán Mónika Profession Waiter Waiter Waitress Waitress Waitress Waiter Waiter Waitress Waitress Hungarian Student Assistants Árendás Zsolt Budai Mónika Krisztin Zoltán Benedek Bence Rajcsics Tibor Sziráki Roland Beleznai Róbert Turcsik Dániel 5

6 APPENDIX 3 CUMULATIVE EVALUATION SHEET TEAM TASK SCORED POINTS TOTA PLACEMENT TEAM 1 TEAM 2 TEAM 3 TEAM 4 TEAM 5 TEAM 6 TEAM 7 TEAM 8 90 points 75 points 62 points 47 points 60 points 75 points 52 points 38 points 73 points 80 points 62 points 40 points 64 points 68 points 46 points 34 points 67 points 67 points 72 points 40 points 77 points 89 points 75 points 45 points 60 points 69 points 66 points 39 points 72 points 62 points 66 points 37 points 274 points 225 points 255 points 212 points Golden qualification Bronze qualification Golden qualification Bronze qualification 246 points Silver qualification 286 points Golden qualification 234 points Silver qualification 237 points Silver qualification 6

7 Krúdy Gyula Szeged Vocational Training School for APPENDIX 4 Grill kategória Grill category Díj Prize Díjra javasolt versenyző Suggested contestant Arany fokozat Golden qualification Arany fokozat Golden qualification Arany fokozat Golden qualification Ezüst fokozat Silver qualification Ezüst fokozat Silver qualification Ezüst fokozat Silver qualification Bronz fokozat Bronze qualification Bronz fokozat Bronze qualification 4 db aranyérem gravírozva 4 engraved gold medals 4 db aranyérem gravírozva 4 engraved gold medals 4 db aranyérem gravírozva 4 engraved gold medals 4 db ezüstérem gravírozva 4 engraved silver medals 4 db ezüstérem gravírozva 4 engraved silver medals 4 db ezüstérem gravírozva 4 engraved silver medals 4 db bronzérem gravírozva 4 engraved bronze medals 4 db bronzérem gravírozva 4 engraved bronze medals TEAM 6. (Peter Olsson SE, Darren Hatch UK, Bárkai László HU, Mihályi Beatrix HU) TEAM 1. (Molnár Gábor, Dékány Levente, Lakatos Tímea, Kálmán Mónika) TEAM 3. (Sarah Broomfield UK, Beszédes Viktor HU, Kovács Zöldi Aliz HU, Hanna Wikström SE) TEAM 5. (Aaron Humphries UK, Csorba Máté HU, Végh Nikoletta HU, Ábrahám Szilveszter HU) TEAM 8. (Lisa Millman UK, Erdélyi Kristóf HU, Rózsa Norbert HU, Isabella Gunnarsson SE) TEAM 7. (Rana Md Masud, Nakaeva Dar ya, Vecsey Kitti, Benechia Eriglend) TEAM 2. (Carl Kindborg SE, Sarah Heard UK, Nagy Brigitta HU, Hegedűs János HU) TEAM 4. (Amy Porter UK, Sziráki Bence HU, Szani Csilla HU, Viola Mukiibi SE) 7

8 Szeged Vocational Training School for Grill kategória különdíjak Grill category special awards Régi ízek új köntösben Traditional flavours in modern presentation Díj Prize 1 db serleg, 4 db oklevél 1 cup and 4 diplomas Díjra javasolt versenyző Suggested contestant TEAM 1. (Molnár Gábor, Dékány Levente, Lakatos Tímea, Kálmán Mónika) A legkreatívabb grillétel The Most Creative Grill Dish Az öko-tudatosság legsikeresebb megvalósítása The Most Successful Implementation of Ecoconsciousness 1 db serleg, 4 db oklevél 1 cup and 4 diplomas 4 db serleg, 4 db oklevél 4 cups and 4 diplomas TEAM 6. (Peter Olsson SE, Darren Hatch UK, Bárkai László HU, Mihályi Beatrix HU) TEAM 8. (Lisa Millman UK, Erdélyi Kristóf HU, Rózsa Norbert HU, Isabella Gunnarsson SE) Legízletesebb és legötletesebb szabadtéren készült előétel The Tastiest & the Most Creative Grill Starter A legízletesebb és legötletesebb szabadtéren készült főétel The Tastiest & the Most Creative Grill Main Course A legízletesebb és legötletesebb desszert The Tastiest & the Most Creative Grill Dessert 2 db serleg, 2 db oklevél 2 cups and 2 diplomas TEAM 6. (Peter Olsson SE, Darren Hatch UK) 2 db serleg, 2 db oklevél 2 cups and 2 diplomas TEAM 8. (Lisa Millman UK, Erdélyi Kristóf HU) 1 db serleg, 1 db oklevél 1 cup and 1 diploma TEAM 3. (Hanna Wikström SE) A társadalmi zsűri (TISZK) különdíja The Special Award of the Regional Integrated Vocational Training Centre A legszebb bemutatóasztal különdíja Special Award for the Most Imaginative Display Table 1 db serleg, 4 db oklevél 1 cup and 4 diplomas 4 db serleg, 4 db oklevél 4 cups and 4 diplomas TEAM 4. (Amy Porter UK, Sziráki Bence HU, Szani Csilla HU, Viola Mukiibi SE) TEAM 1. (Molnár Gábor, Dékány Levente, Lakatos Tímea, Kálmán Mónika) 8

9 Szeged Vocational Training School for Grill kategória különdíjak Grill category special awards A legjobb nemzetközi csapatszellem The Best International Team Spirit Díj Prize 1 db gravírozott plakett, 4 db serleg, 4 db oklevél 1 engraved plaquette, 4 cups and 4 diplomas Díjra javasolt versenyző Suggested contestant TEAM 2. (Carl Kindborg SE, Sarah Heard UK, Nagy Brigitta HU, Hegedűs János HU) A korszerű táplálkozás megjelenítése Displaying Modern Nutrition 1 db Szeged Ajándékcsomag 1 Szeged gift package TEAM 7. (Rana Md Masud, Nakaeva Dar ya, Vecsey Kitti, Benechia Eriglend) A nemzetközi trend megjelenése Presenting the New International Trends in Gastronomy Fun díj (a legvidámabb csapat) Fun Award 4 db Bonbonier, 4 db oklevél 4 bonboniers and 4 diplomas 4 üveg minőségi bor 4 bottles of quality wine TEAM 2. (Carl Kindborg SE, Sarah Heard UK, Nagy Brigitta HU, Hegedűs János HU) TEAM 7. (Rana Md Masud, Nakaeva Dar ya, Vecsey Kitti, Benechia Eriglend) A legszakszerűbb pincér The Most Professional Service Legkreatívabb szakács Special Award for the Most Creative Chef Szeged Város Különdíja Special Award of the City of Szeged 1 db kupa a pincérnek, 1 db antik szakácskönyv 1 cup for the waiter and 1 antique cookery book 1 db Hollóházi váza, 1 oklevél 1 vase of Hollóház and 1 diploma TEAM 8. (Isabella Gunnarsson SE), Erdélyi Kristóf HU) TEAM 5. (Aaron Humphries UK, Csorba Máté HU, Végh Nikoletta HU, Ábrahám Szilveszter HU) 9

10 Szeged Vocational Training School for Turisztikai desztináció kategória különdíjak Tourist destination category Special awards A legjobb ország imázs prezentáció Presenting the Best Country Image Díjazás tárgyai Prizes 2 db földgömb kupa, 2 db oklevél 2 globe cups and 2 diploma Díjra javasolt versenyző Suggested contestant A legösztönzőbb prezentáció The Most Inviting Presentation 2 db földgömb kupa, 2 db oklevél 2 globe cups and 2 diploma A legötletesebb prezentáció The Most Creative Presentation 2 db földgömb kupa, 2 db oklevél 2 globe cups and 2 diploma Legtöbb vonzerőt bemutató prezentáció The Most Attractive Presentation 2 db földgömb kupa, 2 db oklevél 2 globe cups and 2 diploma Szeged Város Különdíja Special Award of the City of Szeged 1 db Hollóházi váza + oklevél 1 vase from Hollóház and a certificate 10