NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS 2015 CULINARY ARTS RULES AND REGULATIONS

Transcription

1 NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS 2015 CULINARY ARTS RULES AND REGULATIONS 1. ELIGIBILITY Persons wishing to enter the NIFCA Culinary Arts Competition must be: i. Citizens of Barbados or ii. Legally resident in Barbados 2. ENTRY TO THE COMPETITION This year s competition will again feature the NIFCA Best Bajan Cook Competition - a zonal Cook-Off for non-professional chefs, and the NIFCA Marketplace - an exhibition and commercial showcase of winning entrants in the NIFCA 2015 competition. a) To enter NIFCA Culinary Arts, persons must properly fill out the relevant entry form attached and submit by the following dates: - NIFCA Best Bajan Cook Competition: Thursday, August 27, NIFCA Professional Cook-Off Competition: August 27, The NIFCA Exhibition and Showcase by Friday, September 18 th, No entries will be accepted after the closing dates. All entry forms must be submitted to: The Chief Executive Officer National Cultural Foundation West Terrace St. James Barbados The envelope must be clearly marked NIFCA Entry Form Culinary Arts b) Persons may enter as amateur or professional but cannot enter in both categories. Entrants registering as Professional cannot enter the competition in the non-professional category in subsequent years. NIFCA Culinary Arts

2 c) To enter as a professional, persons must be at least 22 years old at September 1 st in the year of the competition and must have: i. Certification from an accredited institution or ii. At least five (5) years experience working in the particular field; or iii. The practice of the discipline as their major source of income. d) All eligible individuals or groups may enter. All group entries must be correctly completed and signed by the designated leader of the group. All Participants under 18 years of age at September 1, 2015 must have their registration forms signed by a teacher/tutor, parent or guardian. e) Entry forms must indicate the total number of entries per category to be submitted. f) Any cash prizes awarded will be written in the name of awardee if an individual, OR the name of the institution if part of a group entry. 3. ADJUDICATION a) A panel of Judges shall be selected for the adjudication of the Competition; b) The NCF shall determine the composition of the panel of judges and shall appoint a member of the panel to be Chief Judge; c) The names of the Judges shall be publicly announced before the commencement of the Competition; d) The decision of the Judges in all stages of the Competition shall be final; e) The judges reserve the right not to award any special prizes offered in this competition. NIFCA Culinary Arts

3 4. ARBITRATION a. Prior to the deadline for submission of Entry Forms, the NCF shall appoint an Arbiter to decide and adjudicate on any appeals, complaints and matters in dispute or requiring clarification arising from these Rules; b. All complaints related to the Competition must be submitted, in writing, to the Arbiter, in a sealed enveloped addressed as follows: The Arbiter National Cultural Foundation West Terrace St. James c. All decisions made by the Arbiter will be final. 5. NIFCA CULINARY CALENDAR 2015 a) Registration Deadlines: Best Bajan Cook Competition August 27 th, 2015 Professional Cook-Off August 27 th, 2015 Bartending Competition August 27 th, 2015 Exhibition and Marketplace September 19, 2015 Best Bajan Cook Preliminaries- September 5-6, 2015 Best Bajan Cook Zonal Semi-Finals October 3, 10, 17, 24, 2015 Collection of Exhibit tags - October 7-9, 2015 Professional Chefs Cook-Off Semi-Finals October 10, 2015 Delivery of Competing Exhibits October 15, 2015 Judging of Competing Exhibits October 16-18, 2015 Collection/Removal of Competing Exhibits October 19, 2015 Best Bajan Cook Finals - November 6-7, 2015 Professional Chefs Cook-Off Finals -November 6-7, 2015 Bartending Competition - November 7, 2015 NIFCA Marketplace Friday-Saturday, November 6-7, 2015 NIFCA Culinary Arts

4 6. SUBMISSIONS /COMPETITIONS NIFCA Best Bajan Cook Competition a) Non-professional adults are eligible to apply by completing the appropriate entry form and submitting it by the August 27 th deadline. The name of their competition dish and the list of ingredients to be used in its creation MUST be included. b) All entrants will be required to participate in the workshop/preliminaries on September 6-7 for selection of semi-finalists. A maximum of 8 competitors each from North, South, East and Central Zones will be selected to compete in the Zonal Semi-Finals round. c) All semi-finalists will be required to undergo 2 sessions of orientation/ training workshops to be held between September 12 th to 26 th, d) Zonal Semi-Finals will be held as follows at appropriate venues: i. - North Zone October 3rd ii. - South Zone October 10 th iii. - East Zone October 17 th iv. - Central Zone October 24 th e) National Finals will be held November 6-7 th, A maximum of 2 competitors each from North, South, East and Central Zones will be selected to compete in the Semi-Finals round. Culinary Exhibit Submissions f) Entry identification tags for the Culinary Exhibits must be collected from the NCF between October 7-9, Entries for judging must be accompanied by official NIFCA tags. g) All entries must be the original works of the participant. The NCF reserves the right to disqualify any entry suspected of not being original to the participant. h) All entries, whether single or group must be clearly identified, titled and numbered in accordance with the categories listed on the entry form in order to qualify for judging. i) Participants may enter exhibits separately or within a group display. NIFCA Culinary Arts

5 j) Contents of all dishes must be clearly visible and presented in containers covered with transparent material, or metal or plastic covers where appropriate. k) All dishes must be accompanied by a printed recipe detailing the list of ingredients used. The NCF reserves the right to publish any of the recipes submitted. Entries without recipes will be disqualified. l) Jams and jellies must be presented in unadorned jars, which must be filled and appropriately covered. The judges reserve the right to disqualify any entry that is deemed not correctly or hygienically presented. m) Wine and liqueur entries must be submitted in sample bottles no smaller than 500 ml. In consideration of display standards, the display bottle should be appropriate to the beverage submitted. n) The following types of entries: preserves/wines/liquors/ iced- cakes/ batters & doughs/confectionary MUST be delivered to the exhibition venue between 12:30 p.m. and 7:00 p.m. on Thursday, October 15, o) All other entries:- Desserts, non-alcoholic beverages, MUST be delivered to the exhibition venue between 6:30 a.m. and 9:30 a.m.; Saturday, October 17, Do note that the minimum size to be submitted for non-alcoholic beverages is 500ml. Any beverages submitted for judging in sizes smaller will be disqualified. p) Participants are asked to note that the category Entrees no longer forms part of the exhibition as it has been replaced by the Best Bajan Cook competition. Culinary Exhibits Collection & Marketplace Display q) All exhibits submitted must be collected from the exhibition site on Monday, October 20th between the hours of 1:00 p.m. 8:00 p.m. r) Items will be returned to participants on presentation of identification slips only. s) Items not collected by this time will be disposed of accordingly. t) Awardees will be notified of their certificate awards by Thursday October 22, NIFCA Culinary Arts

6 u) Exhibitors should note that this year s exhibition will form a part of the NIFCA Marketplace event to be held on Friday and Saturday, November 6-7,, Awarded participants will be invited to display and sell their awarded products at this two day event as an opportunity to showcase their best works and test the local market for their products. The prizes for Best Booth Display and other incentive awards will be judged on Friday, November 6. Exhibitors are required to obtain the relevant Health Certificate for the offering of food items for sale. v) Participants wishing to take part in the booth display competition, please note the following: i. Booths shall be a minimum of one 6 x 2 table in size and must incorporate all of the entries by an individual or group. ii. The booth must be well utilised and may be complimented by appropriate accessories and decor. w) All participants displaying entries within a booth must decorate the booths between 6:00 a.m. and 9:00 a.m. on Friday, November 6, x) All displays MUST be finished by this time, as judging will start promptly at 9:00 a.m. and the NIFCA Marketplace will open at am. 7. ASSESSMENT a) Participants who attain the following scores as listed below will be awarded certificates as follows: Non-Professional Professional Gold Gold Silver Silver Bronze Bronze b) No duplicate certificates will be issued for any lost/stolen certificates. However, a letter confirming the award will be issued. 8. VENUES a) The NCF shall choose the venues for the staging of the Competitions and the NIFCA Marketplace. NIFCA Culinary Arts

7 9. SPECIAL AND GENERAL AWARDS a) Participants who receive certificates are eligible for special awards as outlined in Appendix A. 10. GENERAL GUIDELINES a) General Guidelines established for the Culinary Arts Competition and Exhibition are attached to these rules at Appendix B. APPENDIX A NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS (NIFCA) 2015 SPECIAL AND GENERAL AWARDS FOR CULINARY ARTS SPECIAL AWARDS PROFESSIONAL 1. The Governor General s Award of Excellence will be awarded to the most outstanding dish by a professional in the Cook-Off Competition. The award will comprise a cash prize of $7, and a trophy. 2. The Dining Club Group of Companies Award will be awarded to the most outstanding professional in the Bartending Competition. The award will comprise a cash prize of $1, and a trophy. 3. NCF NIFCA Culinary Arts Challenge Trophy comprises a cash prize of $ and a trophy and is awarded to the professional participant accumulating the highest points (over 100 points) over successive years in the competition. The participant must also have exhibited a booth display. SPECIAL AWARDS - NON-PROFESSIONAL 1. The Enid Maxwell Award comprises $2, and a trophy and may be awarded to the participant presenting the most outstanding gold awarded entry in the NIFCA Best Bajan Cook Competition scoring 95% or higher. It will only be awarded should the judges determine that the entry merits the award. 2. The Prime Minister's Scholarship which is sponsored by the Prime Minister s Office, will be awarded to a Gold award winning individual. Awardees must be between the ages of and demonstrate the greatest potential for training and development in the awarded discipline. This award which may only be won once by any participant is for a maximum of BDS $35, per discipline, for tertiary studies at any Caribbean Arts institution. In NIFCA Culinary Arts it may only be NIFCA Culinary Arts

8 awarded to an Apprentice Chef. Two scholarships will be on offer across all categories. Only one participant may be nominated for this by the judges in each of the disciplines of NIFCA. A maximum of two will be awarded in any year. 3. The Mildeane Massiah Award comprises $2, and a trophy, and is awarded to non-professional participants accumulating a minimum of 100 points over consecutive years. The participant must also have exhibited a booth display. 4. Ten (10) Incentive Awards valued at $ each will be awarded across categories to promising participants. 5. A Special Prize for outstanding participation by differently able artist (s). This award comprises a trophy and educational materials to a value of $ To qualify participants must specify on their entry form their wish to be considered for this award. GENERAL AWARDS 1. The Prime Minister's Award for the Best Original NIFCA Entry. This award is offered to recognise significant creativity and innovation in a NIFCA entry that challenges established norms in the artform. It will comprise a cash award of $3, and a trophy. Only one Gold award winner may be nominated for this by the judges in NIFCA Culinary Arts. This award is on offer across all disciplines. There will be only one given in any year. 2. Ministry of the Environment Award. This will comprise a cash prize of $ and a trophy for the entry that best celebrates and/or draws attention to Environmental issues. 3. Diabetes Association of Barbados Award. This will comprise a cash prize of $ for an outstanding awarded entry made from a recipe that features reduced salt, reduced fat and reduced sugar. 4. Barbados National Trust Heritage Focus Award is given to encourage young artistes to pay more appreciative attention to Barbados heritage. This award, valued at $ will comprise cash of $50.00, a book and one year's membership in the Barbados National Trust for the winner and a friend entitling them free admission to all BNT properties and other benefits. The award will be given for entries that are made using recipes that are more than 50 years old. 5. Historic Bridgetown and its Garrison Heritage Prize. This has been created in recognition of Bridgetown and its Garrison s inscription as a World Heritage Site in This prize will be presented by the Ministry of Culture. One prize will be on offer across all categories for the entry that best reflects the tangible or intangible aspects of the area. It NIFCA Culinary Arts

9 comprises a cash award of $2, and a trophy. Only one prize will be given in each year. 6. The Cynthia Wilson NIFCA Producer s Prize. This prize which takes the form of a trophy, will be awarded to recognize outstanding participation by a community leader, producer/organizer who facilitates and manages the successful participation of a group of artistes in any discipline for over five years. One prize will be awarded each year. 7. In Commemoration of the 150 th Anniversary of the Barbados Landship, a cash award of $ will be offered in each discipline for any entry that effectively illustrates any aspect of this institution s history, activities or its legacy. 8. The National Tourism Host Programme Award in Culinary Arts. This prize valued at Bds. $1, will be awarded to recognize an entry by a school aged participant that creatively re-presents the traditional Barbadian dish of Cou-cou and Flying Fish. The entry must have a recipe presented with it. One prize will be awarded each year NIFCA Culinary Arts

10 APPENDIX B NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS (NIFCA) 2015 GENERAL GUIDELINES CULINARY ARTS This competition is open to the following categories of participants: Primary School Students Secondary School Students Tertiary Institution Students (All participating teachers must register as Adult Individual Entrants) Amateurs 12 years to Adult Apprentices Persons attending Culinary Colleges or Trainee Chefs Bartenders Professional Chefs, Cooks and Culinary Artists CERTIFICATE POINT SYSTEM One certificate per category maximum/per person will be awarded. Each certificate is worth the following: Gold - 5pts Silver - 3pts Bronze - 2pts Points will be tallied and recorded annually. JUDGING CRITERIA Please see page 11 of this document. General queries should be directed to the National Cultural Foundation telephone number NIFCA Culinary Arts

11 APPENDIX C NIFCA CULINARY ARTS 2015 PROFESSIONAL/APPRENTICE MYSTERY BASKET COOK OFF COMPETITION AND BARTENDING COMPETITION This will be held Friday- Saturday, November 6-7, 2015 and will commence at 9.00 a.m. The venue for this competition shall be advised. 1. Only Professional Chefs, Bartenders, and Trainee Chefs are eligible for this competition. Professionals and Trainees will be judged separately. The NCF reserves the right to cancel this aspect of the competition if registration by either group of chefs falls below the minimum of 10 persons 2. Each participant will be required to create a dish from the ingredients in the selected mystery basket in the time set for the competition. 3. Participants who run overtime will be penalized by the deduction of one point per judge for each minute over the allotted time to a maximum of 10 minutes. Participants who exceed the 10 minute overtime limit will be automatically disqualified from the competition. 4. Participants MUST have entered at least one entry in the Exhibition competition. 5. Participants must be present at the time specified or they will be immediately disqualified. 6. The judges decision is final. 7. Only those participants who have filled in the entry form entirely will be eligible for the competition. 8. Any cash prizes awarded will be written in the name of the person signing the entry form. Closing date for entries is August 27, 2015 must be sent to: The Chief Executive Officer The National Cultural Foundation West Terrace St. James NIFCA Culinary Arts

12 NIFCA CULINARY ARTS JUDGING CRITERIA PRESERVE (FRUIT/VEGETABLE) JELLIES/JAMS/MARMALADES - HOMEMADE CANDIES/CHUTNEYS Presentation - 10 Texture - 35 Appearance - 20 Flavour TOTAL POINTS 100 CHOCOLATES Presentation - 10 Texture - 30 Appearance - 30 Flavour - 30 DOUGH-BASED/ FLOURS/CEREALS- TOTAL POINTS 100 Crust - 20 Appearance - 10 Texture - 20 Crumb - 20 Taste - 30 ICED CAKES - TOTAL POINTS 100 Workmanship - 30 Appearance - 20 Skill - 30 Taste - 20 DESSERTS - TOTAL POINTS 100 Presentation - 10 Appearance - 20 Consistency - 20 Texture - 25 Taste - 25 SYRUPS / BEVERAGES/ COOKING WINES/BARTENDING - TOTAL POINTS 100 Presentation - 10 Colour - 30 FLAVOURED WINES Texture - 25 Presentation/Packaging 10 Flavour - 35 Colour 5 Flavour / Balance 50 Texture / Clarity 10 Bouquet 25 TOTAL 100 PASTILLAGE - TOTAL POINTS 100 Workmanship - 30 Appearance - 30 Skill - 40 Presentation - 10 Colour - 30 Flavour/Balance - 35 Texture - 25 COOK-OFF - TOTAL POINTS 100 Kitchen/Floor - Organisation - 5 Sanitation - 5 Coordination - 5 Utilising ingredients - 5 Timing - 5 Cooking Technique Tasting - Presentation - 15 Nutritional balance - 10 Menu - 10 Creativity - 10 Caribbean identity NIFCA Culinary Arts

13 NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS (NIFCA) 2015 ENTRY FORM CULINARY ARTS EXHIBITS 1. Mr. Mrs. Miss Ms. Dr. National Registration Number 2. Name of Participant: 3. Name of Group/School 4. Name of Teacher or Representative: 5. Address of individual/group: 6. Address of group 7. Telephone Number: (home) (mobile) (work) 8. Address: 9. Please indicate entity to which any payments are to be made 10. Category Please ( ) Amateur Apprentice Professional School 11. If Professional, Please state Qualification(s) 12. Sections Please ( ) and state number of entries. Preserves Appetisers Desserts Batters/Doughs Cake Icing Pies & Tarts (Prof. Only) Beverage Pastillage (Prof. Only) 13. If Beverage, please give Non-Alcoholic Alcoholic Liqueur Wine details 14. Group Display? Yes No 15. Are you entering the competition for the first time? YES NO If yes, how did you hear about NIFCA? If no, how many years have you been entering the competition? NIFCA Culinary Arts

14 Please indicate below if you wish your entry(ies) to be considered for the Special Prize for Differently Abled Persons. YES NO Do you wish to be considered for the Prime Minister s Scholarship? (only Apprentice chefs entered in the Cook-Off are eligible for this award) YES NO Please note that the maximum number of tables provided for display and sale of products at the NIFCA Marketplace will be: for individual entrants : 1 for groups: 3 Participants may provide additional tables for their own display, but must indicate this to the event coordinator by October 19 th, AGREEMENT: I confirm that I have read and accept the Rules governing the NIFCA Culinary Arts Competition. Signed.Received Date... Applicant / Agent NCF Official NIFCA Culinary Arts

15 NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS (NIFCA) 2015 CULINARY ARTS - PROFESSIONAL/APPRENTICE ENTRY FORM BARTENDING COMPETTION *Please note that the NCF will not share this information without your permission 1. Mr. Mrs. Miss Ms. Dr. National Registration Number 2. Name of Participant: 3. Address 4. Telephone Number: (home) (mobile) (work) 5. Address: 6. Category Please ( ) Apprentice Professional 7. No. of years experience Please indicate AGREEMENT: I confirm that I have read and accept the Rules governing the NIFCA Competition. Signed Received Date... Applicant / Agent NCF Official FOR OFFICIAL USE ONLY Entry No.. NIFCA Culinary Arts

16 NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS (NIFCA) 2015 CULINARY ARTS - PROFESSIONAL/APPRENTICE ENTRY FORM MYSTERY BASKET COOK OFF COMPETTION *Please note that the NCF will not share this information without your permission 1. Mr. Mrs. Miss Ms. Dr. National Registration Number 2. Name of Participant: 3. Address 4. Telephone Number: (home) (mobile) (work) 5. Address: 6. Category Please ( ) Apprentice Professional 7. No. of years experience Please indicate 8. Age range Please ( ) years years Over 50 years AGREEMENT: I confirm that I have read and accept the Rules governing the NIFCA Competition. Signed Received Date... Applicant / Agent NCF Official FOR OFFICIAL USE ONLY Entry No.. Time for Cook Off :. NIFCA Culinary Arts

17 NATIONAL INDEPENDENCE FESTIVAL OF CREATIVE ARTS (NIFCA) 2015 CULINARY ARTS - ENTRY FORM NIFCA BEST BAJAN COOK COMPETTION *Please note that the NCF will not share this information without your permission 1. Mr. Mrs. Miss Ms. Dr. National Registration Number 2. Name of Participant: 3. Address 4. Telephone Number: (home) (mobile) (work) 5. Address: 6. Name of Dish 7. No. of years experience Please indicate 8. Age range Please ( ) years years Over 50 years * LIST OF INGREDIENTS FOR COMPETITION DISH AGREEMENT: I confirm that I have read and accept the Rules governing the NIFCA Competition. Signed Received Date... Applicant / Agent NCF Official FOR OFFICIAL USE ONLY Entry No.. Time for Cook Off :. NIFCA Culinary Arts