THE GREAT INDIAN CULINARY CHALLENGE 2014

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2 CONTENTS General Information... 3 How to Register...4 Competition Categories... 5 Display Categories Judging Criteria Rules and Regulations Prizes, Awards & Certificates Entry Form Recipe Card Format..18 2

3 INTRODUCTION The Great Indian Culinary Challenge (GICC) is the national contest for Indian culinary artists that has been established on the lines of international championships. An annual event that is being held alongside Food Hospitality World India s Largest Professional B2B Annual Trade Show for Food, Drink and Hospitality Market, will be hosted in Mumbai from January 23 25, The event is endorsed and supported by the industry's apex and premier association of chefs - WICA (Western India Culinary Association). As South Asia's largest `Business To Business Hospitality Forum and featuring over 250 domestic and international exhibitors, Food Hospitality World brings together the finest gathering of the industry's most prestigious companies, institutions and leading companies. The GICC aims to attract culinary professionals from all over India and also from active culinary guilds of neighboring countries. DATE AND VENUE The Great Indian Culinary Challenge will be held from January 23 25, 2014 at a separate hall integrated within the exhibition area of Food Hospitality World- Mumbai. OPENING HOURS AND ADMISSION The Great Indian Culinary Challenge is open to trade visitors only from 11:00 hrs to 19:00 hrs, January 23 25, For competitors, the GICC display areas and secretariat within the trade halls will be open from 10:30 hrs daily. Badges for entry will be given to the respective competitors before the show at the venue. These badges must be worn by competitors at all times within the exhibition hall, and ARE NOT TRANSFERABLE. THE VENUE MMRDA Grounds, Bandra-Kurla-Complex is located in the heart of the business district of Mumbai city. The venue s facilities and infrastructure are par international standards. Some of India s leading hotels are located here. It is conveniently accessible from the domestic and international airport. The nearest railway station is Bandra, which is 20 minutes away from the venue. 3

4 HOW TO REGISTER Entry forms can be found within and on Food Hospitality World website ( Entry forms must be accompanied by registration fees. Acceptance of entries is on a first-come-first-serve basis. Submission of a completed entry form means acceptance to abide by the Rules and Regulations. Faxed entry forms should be accompanied by a copy of payment details Payment should be INR. Foreign bank drafts should be made payable to `Global Fairs & Media Pvt. Ltd. Please do not send cash by mail. No change of category or refund of registration fees, for whatever reason, will be allowed once the application has been accepted. Competitors will receive a communication when the entry deadline is reached. Registration Fee Structure Individual Display Competition: INR 1800 Individual Hot Cooking Competition a) Professional: INR 1800 b) Inter College Team Competition INR 1500 Deadline for Submission of Entry Forms: January 8, 2014 All competitors can expect to receive confirmation of their entries by January 16, 2014 Please submit all entries together with registration fees to: The Organiser Global Fairs & Media Pvt Ltd. The Indian Express Limited 2nd Floor, Express Towers Nariman Point, Mumbai Tel: Fax: Attn: Vinita Hassija Mobile vinita.hassija@expressindia.com Visit event website at: 4

5 COMPETITION CATEGORIES A. INDIVIDUAL DISPLAY COMPETITION Open to any Chef from a restaurant, hotel, confectionery/catering organization/catering institute B. LIVE COOKING Professionals Competition: Open to any Chef from a restaurant, hotel, confectionery/catering organization/catering institute Inter College Team Competition: Entries are invited from Hotel Management Institutes to participate in the above event. A team of two students of the final year from each college to represent the Institute. The Organizers reserve the right to limit the number of entries or cancel a certain category depending on the number of entries 5

6 CATEGORIES: Individual Artistic Display Category 1: A Themed Chocolate Showpiece Theme Speed Individual Cold Display Category 2 Plated Appetizers Category 3 Breads Display Category 4 Plated Desserts Live Cooking Category 5 (Professional Competition) Indian Or International Main course - meat/poultry/seafood/vegetarian Category 6 (Inter College Team Competition) Indian Meal 6

7 INDIVIDUAL ARTISTIC DISPLAY CATEGORY 1: CHOCOLATE SHOWPIECE Theme Speed To display a themed showpiece made of chocolate of the competitor's own choice. No frames or wires are allowed to support the display piece. Points will be deducted for non-compliance. Height should not exceed 125cms excluding the base. The base should be clearly visible & not covered with chocolate Assembly and set-up to be executed at your place of working & brought to the venue for display. The showpiece should be as per the theme of the competition. It should bind the elements of the theme in a creative manner & should be able to convey the theme prominently. Time allotted: 60 minutes Table space allotted : 75cm x 100cm Chocolate Showpieces will be exhibited till 5pm on the day of the competition INDIVIDUAL COLD DISPLAY CATEGORY 2: PLATED APPETIZERS 4 different appetizers (hot or cold) displayed cold, each for 1 person suitable for a la carte service. Assembly and set-up to be executed within a time limit of 1 hour. Table space allotted : 75cm x 100cm Recipe card is required by the side of exhibit in prescribed format (recipe card format is attached along with the rulebook) CATEGORY 3: BREADS & BREADS DISPLAY 8 types of breads are to be displayed as specified below. Breads maybe tasted by the judges 1. The bread needs to be of the following composition (a) 2 Health Breads (loaf or rolls). (b) 2 Other whole Breads (Max 500g each). (c) 2 Types of Breads Rolls (6 pieces each). (d) 2 Breakfast Bakery items (6 pieces each). 2. One slice of each loaf must be cut for the judge s inspection. 3. An edible centerpiece must be displayed and will be judged as a part of the bread display. 4. Table space allotted : 75cm x 100cm 5. The recipes must accompany the exhibits. 6. One piece of each of the eight breads has to be kept separate for inspection by the judges. 7. Assembly and set-up to be executed within a time limit of 1 hour. 7

8 CATEGORY 4: PLATED DESSERTS To display four different types of desserts (hot or cold) presented cold for one person each suitable for a la carte service. Two plates of each dessert need to be presented. One for display & one for tasting Of the four desserts, participants should present two Indian desserts & two International desserts. Of the two Indian dessert presentations, the Indian dessert component should be at least 80%. The balance 20% such as the sauce/garnish may comprise of international elements. Practical and modern presentation is required. Assembly and set-up to be executed within a time limit of 1 hour. Table space allotted : 75cm x 100cm Recipe card is required by the side of exhibit in prescribed format (recipe card format is attached along with the rulebook) LIVE COOKING CATEGORY 5: PROFESSIONALS INDIAN OR INTERNATIONAL MAIN COURSE - MEAT/POULTRY/SEAFOOD/VEGETARIAN To prepare and present, within 60 minutes, one main course dish for 4 persons any cuisine. Dish must be presented in 4 individual portions with appropriate garnish and accompaniments. Plates will be provided by the organisers. 1. The practical hot competition will begin at 10:30am on the specified date and day & thereafter every competitor will be staggered by 15 minutes. 2. Recipe card in prescribed format is to be submitted to the judges before beginning to cook (recipe card format is attached along with the rulebook) 3. No advance cooking is allowed. 4. Cleaning, trimming & marination of meat and vegetables is allowed. 5. Can bring stocks & bases but finished product is not allowed. 6. Each kitchen station will be equipped with work table & 2 domestic type burners. Electrical points will be provided for use of blenders. 7. No supplementary equipment will be available. Competitors are to provide their own cooking utensils and ingredients for the competition. 8. Competitors must leave the kitchen station in a neat and tidy condition 8

9 CATEGORY 6: INTER COLLEGE COMPETITION A team of two students will prepare and present an Indian meal any Indian regional cuisine for 2 persons within two hours. The meal should consist of a main course, rice, Indian bread, accompaniment and a dessert. Condiments (if any) may also be prepared & presented. Entries are invited from Hotel Management Institutes to participate in the above event. A team of two students of the final year from each college to represent the Institute. Choice of cuisine is yours. Time allowed: 2 hours Recipe card in prescribed format is to be submitted to the judges before beginning to cook (recipe card format is attached along with the rulebook) No advance cooking is allowed. Cleaning, trimming & marination of meat and vegetables is allowed. Can bring stocks & bases but finished product is not allowed. Each kitchen station will be equipped with work table & 2 domestic type burners. Electrical points will be provided for use of blenders. No supplementary equipment will be available. Competitors are to provide their own cooking utensils and ingredients for the competition. Plates will be provided by organisers but the competitors are free to bring in their own crockery if they wish so. Competitors must leave the kitchen station in a neat and tidy condition. 9

10 JUDGING CRITERIA Category 1: A Themed Chocolate Showpiece Theme Speed The maximum points per exhibit are 100, composed as follows: Technique and Degree of Difficulty Execution of the given theme Presentation Suitability in Complementing Food Displays 0-40 points 0-30 points 0-20 points 0-10 points Technique and Degree of Difficulty This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit. Execution of the given theme Competitors ability to bring all the elements of the theme together & creating a showpiece that coveys the story Presentation The finished exhibit must present a good impression based on aesthetic principles. Suitability in Complementing Food Displays As the exhibits are meant to be displayed on buffet table, they should be designed to complement food displays. JUDGING CRITERIA Category 2 Category 3 Category 4 Plated Appetizers Breads & Breads Display Plated Desserts The maximum point per exhibit is 100 composed as follows: Composition 0-20 points Degree of Difficulty/Creativity 0-10 points Practicality of serving 0-20 points Correct Preparation & Taste 0-30 points Presentation and Portion Size 0-20 points (plated appetizers will not be tasted) Composition Ingredients and side dishes must be in harmony with the main item as to quantity, taste and color. Degree of Difficulty/Creativity The Judgment is primarily based on the artistic work and also on the degree of difficulty and the effort expended 10

11 Modern & Practical to Serve Plated Main Course should correspond to actual service. Bases using inedible products are not allowed. The plates should display modern approach in cooking & presentation. Correct Preparation Appropriate culinary preparation free of unnecessary additions and ingredients. Dishes conceived hot but exhibited cold. Recipe on the card & the product should match. Presentation and Portion Size The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes must be served in perfect harmony. JUDGING CRITERIA Category 5 (Professional Competition) The maximum points available are 100, composed as follows: Taste Texture & Consistency Presentation & Authenticity Punctuality in Presentation Hygiene & Cleanliness 0-40 points 0 20 points 0-20 points 0-10 points 0-10 points Taste The dish must have appropriate taste and seasoning. In quality, flavour and colour, the taste should conform to the name of the dish. Texture & Consistency The dish must conform to the standards of texture and consistency of gravy or masala. Presentation & Authenticity Ingredients and side dishes must be in harmony. Points are granted for excellent presentation without compromising the authenticity and originality of the dish. Punctuality in Presentation Dishes must be presented at the judges table on specified time. two points per minute late will be deducted. Competitors will not be allowed to present their dishes out of turn if they finish ahead of time. Hygiene & Cleanliness Attention to be paid to hygiene & cleanliness during preparation of food. 11

12 JUDGING CRITERIA Category 6 (INTER COLLEGE COMPETITION) The maximum points available are 100, composed as follows: Taste & Texture Presentation/ Innovation Punctuality in Presentation Menu Composition Hygiene & Cleanliness 0-40 points 0-20 points 0-20 points 0-10 points 0-10 points Taste & Texture The dish must have appropriate taste and seasoning. In quality, flavour and colour, the taste should conform to the name of the dish. Presentation / Innovation Ingredients and side dishes must be in harmony. Points are granted for excellent combination, simplicity and originality in composition Punctuality in Presentation Dishes must be presented at the judges table on specified time. two points per minute late will be deducted. Competitors will not be allowed to present their dishes out of turn if they finish ahead of time. Menu Composition: The three dishes must complement each other. Ingredients, colour, combination, flavor & textures of the menu should be in harmony. Hygiene & Cleanliness Attention to be paid to hygiene & cleanliness during preparation of food. 12

13 RULES AND REGULATIONS Please read these rules carefully. Every exhibit must be the bonafide work of the individual competitor. An individual competitor can participate in as many categories but he is restricted to one entry in one category. Entries are accepted on a first-come basis & may have to be restricted at a certain number. No change of categories will be allowed. In case of cancellation of participation due to unforeseen circumstances, the organisers should be notified immediately. Fees will not be refunded. Please refer to the final competition schedule for your competition date. This will be sent to you in due course via . Competitors must report at least 30 minutes prior to the commencement of the competition. No work even setup of accessories & props, will be allowed before the stipulated time Competitors are to note that points will be deducted if the complete display is not kept within the space limit specified in the category of classes. Competitors must ensure that no organization name/logo is visible on any of the accessories on the display tables For judging purposes the recipe cards (except for category 1) must be placed by the side of the competitor's dish or exhibit on the day of competition. There is no need to send copies to the organisers, prior to the competition but is to be submitted during the competition. The organisers reserve all rights to the recipes used and photographs taken in Great Indian Culinary Challenge. Any publication, reproduction or copying of the recipes can only be made with the approval of the organisers. If an award is won, the competitor has to ensure that he/she, or someone on his/her behalf, is there to accept it. All awards are to be accepted in chef uniform. The organisers reserve the right to remove exhibits if deterioration beyond acceptable standards has taken place. Entries in showcases must be accessible to Judges or face disqualification. All-packing/exhibit debris must be removed from the exhibition hall before judging begins. The organisers will not be held responsible for any damage to or loss of exhibits, equipment, utensils or personal effects of the competitors. Competitors have to be present at their allocated display area before closing time to prepare for removal of their exhibits and utensils. No removal of exhibits before 1800 hours will be allowed for the sake of visitors. The organisers reserve the right to immediately dispose of uncollected exhibits. The organisers reserve the right to rescind, modify or add on to any of the above rules and conditions and their interpretation of these is final. They also reserve the right to limit the number of entries per class or competition section, modify any rules, cancel any category section, or cancel/postpone The Great Indian Culinary Challenge should there be a need to do so. Competitors contravening any of the Rules and Regulations of The Great Indian Culinary Challenge may be disqualified. 13

14 PRIZES, AWARDS & CERTIFICATES CERTIFICATE OF PARTICIPATION Individual competitors who have completed all the classes for which they have been registered will each receive a Certificate of Participation. MEDALS AND CERTIFICATES OR AWARD The respective medals will be awarded to any competitor if he attains the following points. No half points will be awarded. MEDAL Gold Silver Bronze POINTS points points points Winner of Category 3 & 4 get a 3 day trip to visit Tuttofood May 2015 in Milan. Winner of Category 2 & 5 get a 3 day trip to Host October 2015 in Milan. Please Note: The Package includes airfare in economy class and hotel stay. 14

15 INDIVIDUAL COMPETITION ENTRY FORM Closing Date for receipt of entry forms January 8, 2014 Entry fee for the individual competition is INR 1800 per category and INR 1500 Inter College Team Competition. Each competitor is restricted to only one entry per category. He/she may, however, participate in any number of categories. Registration fees should accompany applications and are not refundable. Applications received without fees will not be processed. Faxed entries should be accompanied by a copy of your cheque/bank/demand draft order. The organisers reserve the right to limit the number of entries in any category and this will be done on a first-come-first-serve basis. Cancellations 10 days or less before the competition without a valid reason will have future participation re-considered. Please refer to the rules and regulations in the competition rulebook. Please complete all sections. Name of the competitor: Job Title: Age: Organisation: Organisation Address: Tel (Office): (Home): Fax: I have enclosed by Cheque No.: For Place: Date: Signature: 15

16 Please register me for the following categories (Please tick boxes) Display Categories Individual Artistic Display Category 1: A Themed Chocolate Showpiece Theme Speed Individual Cold Display Category 2: Plated Appetizers Category 3: Breads Display Category 4: Plated Desserts Live Cooking Category 5: (Individual - Professional) Indian or International Main Course Meat / Poultry/ Seafood / Vegetarian Category 6: (Inter College Team Competition) Indian Meal 16

17 BEST CULINARY ORGANISATION PARTICIPATION (Complete only if applicable) To qualify for this award, a hotel organisation has to send a minimum of 4 competitors from the same property participating in a total of not less than 4 different categories in the individual competition. The best overall team would be chosen on the basis of the highest points scored. (Gold: 10; Silver: 8; Bronze: 5) Name of Organisation: Name of Team Co-ordinator: Job Title: Address City: Pin Code: State: Country: Tel: Fax: Date: Signature: Please photocopy if extra forms are needed. Cheques should be made payable to: Global Fairs & Media Pvt Ltd. Please do not send cash by mail. Competitors will be advised of application outcome by January 16, 2014 For more information, Please contact the organisers at: Global Fairs & Media Pvt. Ltd The Indian Express Limited 2nd Floor, Express Towers Nariman Point, Mumbai Tel: Fax: Attn: Ms. Vinita Hasssija Mobile: vinita.hassija@expressindia.com Visit our website at: For Official Use Only Application / Payment Received On: Cheque No.: Cheque Amount: Remarks: 17

18 THE GREAT INDIAN CULINARY CHALLENGE 2014 CATEGORY NO NAME OF PARTICIPANT: NAME OF THE DISH: RECIPE FOR FOUR PORTIONS S.NO INGREDIENT QTY UNIT METHOD OF PREPARATION: