International Culinary Arts Show

Transcription

1 ASSOCIATION OF COOKS IN GERMANY OCCUPATIONAL ASSOCIATION The Association of Cooks in Germany (Verband der Köche Deutschlands e.v.) and the HOGA Trade Fair for the hotel, restaurant & catering business invite you to participate in the competition International Culinary Arts Show during the HOGA Trade Fair in Nuremberg from January 16 to19, 2011 Conditions for participation and exhibition

2 The exhibition includes the following categories: 1. Display platters 2. Catering platters 3. One-course meals 4. Finger food 5. Children s dishes 6. Culinary art/display pieces 7. Pastries For fancy, classical and modern cuisine for hotels and restaurants, for middle-class restaurant cuisine in all combinations and for large-scale catering (casinos, institutions, sanatoriums, hospitals, etc.) whereby special emphasis is to be placed on whether the exhibits have a practical purpose. Participation: Fill out the entire enclosed registration. Please print or use a typewriter. The registration is considered confirmed when no objections are received by the end of the registration period. Registration deadline: December 10, 2010 The desired exhibition day will be considered to the extent possible. Assignment will be made after receipt of the registrations. Please send your registration by December 10, 2010 to: Ernst Faßnacht Am Pickelhof Schnaittach-Hormersdorf Tel. +49 (0) Fax +49 (0) ernst.fassnacht@web.de

3 The 2011 exhibition program includes the following groups: Everyone who participates in the platter display must exhibit a choice of at least the following in order to be considered for medal evaluation: Group A A1 A2 A3 Gruppe B B1 Display and catering platters and one-course meals 1 Display platter with 3 main components for 8 persons 1 Presentation plate must be provided. 1 Catering platter for 2 persons 1 Presentation plate must be provided. 1 x 2 identical appetizers for 1 person on a plate 1 x 2 identical daily special desserts for 1 person on a plate One 6-course menu for 1 person or 6 different types of finger food, tapas or snacks 3 each single portions = 18 pieces Pasteries 3 different daily special desserts for 1 person each 1 children s dessert for a special occasion (e.g., birthday or baptism) 1 platter with petit-fours, pralines, etc., 6 different kinds (8 each) B2 2 different fancy cakes 1 platter with petit-fours, pralines, etc., 6 different kinds (8 each) Gruppe C Culinary art (display pieces) (Sugar, marzipan or chocolate creations, butter sculptures, vegetable carvings, etc.)

4 Talent kitchen: Apprentices, young cooks on their way to the culinary art elite Gruppe D Youth program For apprentices during their first, second or third year of apprenticeship 3 different one-course meals, one of which is a child s dish or a 3-course menu or 1 display platter for 4 persons Gruppe E Program for young cooks (assistant cook) Not older than 23 years of age 1 display platter with 2 main components for 4 persons 1 presentation dish must be provided. 3 different kinds of finger food, tapas or snacks, at least 3 each single portions = 9 each, more can be presented. 3 different one-course meals for 1 person each One 3-course menu for 1 person (appetizer, main course, dessert) Two of the listed program parts must be presented! The daily winners will be determined daily for groups D and E and the respective overall winner of the HOGA will be determined on the last day. Certificates and medals for the number of points achieved will be awarded to all participants. Honorary prizes will also be awarded to the daily winner and the overall winner.

5 Teams a) Composition: 1 team chef, 4 cooks or 1 team chef, 3 cooks, 1 pastry cook b) Program: 3 culinary programs and 1 pastry program c) The team chef does not have to be the exhibitor and will receive a certificate with the highest evaluation of the team Labeling of the exhibits To ensure uniform appearance, we will label the small cards for the exhibits. This is the reason that we ask you to fill out your registration form very clearly, with a typewriter or in print. Please adhere to the following in this connection. For example: Triology of seafood à la maison Hotel Schwarzer Adler, Rückersdorf Helmut Müller, Head Cook or Dieter Fischer, 2nd year of apprenticeship Delivery, exhibition and platter pickup The submitted exhibitions must be delivered in perfect condition or replaced during the period from 6:00 to 8:30 AM of the particular exhibition day. Travel to the culinary art show at the Trade Fair Center is marked. Participants to the platter display will receive daily tickets and entrance permits for the particular exhibition day. The vehicles must be immediately removed from the courtyard after the platters are delivered and parked in the exhibitor s parking area. Supervisory personnel will inform you. Please follow their instructions. 2 to 3 square meters of space are available for the exhibits of single exhibitors. Exhibition tables of 3 x 3 m are available for teams.

6 During exhibition time, the exhibitors will be responsible for maintaining the exhibits in good condition. The exhibits which you specify will be scheduled and also positioned by the platter display committee. Please remember that special wishes can only be fulfilled to the extent possible. Should an exhibitor want to emphasize his exhibits by providing decorations, this is of course left up to him or her. The platters can be exhibited at the most for 1 day. The platters must be picked up daily between 6:00 6:30 PM. The exhibits will always remain the property of the exhibitor. If differences occur concerning acceptance or refusal of an exhibit, as well during disagreements, Peter Bauer, Head Cook and chairman of the culinary art show committee, will decide. Prizes and awarding the prizes The exhibited works will be evaluated and prizes awarded by a prize jury consisting of independent hotel and restaurant experts who are not participating in the culinary art show. The decision of the jury is always indisputable and final. Evaluation is performed by awarding points. See guidelines of Verbandes der Köche Deutschlands e. V. (association of cooks in Germany). The exhibiting companies and manufacturers of the displays will receive awards after the exhibition in the following order in accordance with their performance. 1. The Grand Prize in gold with certificate/diploma for the manufacturer and the company 2. The gold medal with certificate/diploma for the manufacturer and the company 3. The silver medal with certificate/diploma for the manufacturer and the company

7 4. The bronze medal with certificate/diploma for the manufacturer and the company 5. Certificate/diploma for participation in the exhibition 6. If at least four or more gold medals are won by one team or by several single exhibitors from the same company, the exhibiting company or the team chef of the team will receive the Grand Prize in gold. In addition to the Grand Prize in gold, an honorary prize is planned for special performances. Apprentices for the particular apprenticeship year will receive certificates and prizes in gold, silver and bronze for their participation. The three best apprentices will be awarded special prizes. The prizes will be distributed daily during the afternoon. We request that the exhibitors appear in neat clothing. Key to the points The exhibits will be evaluated by the following point system and placed in the following medal ranks. A maximum of 100 points can be achieved. 100 points = Grand prize in gold points = Gold medal points = Silver medal points = Bronze medal Each exhibitor will receive a certificate/diploma for his/her company and for himself/herself with the particular medal rank.

8 ASSOCIATION OF COOKS IN GERMANY OCCUPATIONAL ASSOCIATION Steinlestraße Frankfurt am Main P +49 (0) F +49 (0) koeche@vkd.com Bayerischer Hotel- und Gaststättenverband e.v. DEHOGA Bayern AFAG Messen und Ausstellungen GmbH Projektleitung: HOGA Nürnberg Messezentrum Nürnberg P +49 (0) F +49 (0) hoga@afag.de Member of Fachverband Messen und Ausstellungen Member of Gesellschaft zur freiwilligen Kontrolle von Messe- und Ausstellungszahlen