Culinary Arts Competition 2016: Rules and Guidelines

Culinary Arts Competition 2016: Rules and Guidelines

Culinary Arts Competition 2016 The JCDC Culinary Arts Competition aims at presenting the best in Jamaican Cuisine. We believe our food is one very important aspect of our culture, we are very aware of how dynamic Jamaican cuisine is and how it evolves with time. We aim to discover and develop talents. The competition year is September to August 2016. Objectives of the competition: (a) To showcase the creative talents of Jamaicans in the culinary arts. (b) To promote healthy lifestyle and wellness in our schools and communities. (c) To encourage the use of local foods by combining them in novel, nutritive, and attractive ways, using names descriptive of Jamaican Cuisine. (d) To allow the public the opportunity to view live cooking and practical competitions showcasing skill and precision in cooking It is expected that this competition will stimulate creative talents and provide opportunities for exploring the economic potential of local foods, especially where these can replace imports, and can be used in recipes for publication. The competition is open to children, adults, institutions, and community groups and is organized by the JCDC S Culinary Arts unit with assistance from the Parish and Regional Staff.

GENERAL GUIDELINES Entrants will compete for medals of Gold, Silver, Bronze and Merit Certificate as well as cash incentives and trophies. Scholarships may be awarded to deserving entrants (this is dependent on the availability of such scholarships). Competition is open to persons residing in Jamaica only All entries must have a completed recipe. Recipes should contain the name, address and telephone number of the competitors and should be submitted in duplicate with the entry form on or before the deadline date. Competitors are expected to provide serving dishes and other utensils to display their work. Competitors will be responsible for the cost of all ingredients used, and the cost of their travelling expenses. A registration fee of One Hundred Dollars ($100.00) must be paid four (4) weeks before the competition. ENTRY FEE IS NOT REFUNDABLE. For each live competition a separate entry fee of $100 will be charged. Dishes should be accompanied by recipes and proof that the entry fee of One Hundred Dollars ($100.00) was paid. An individual or group cannot enter more than one (1) item in each category. No individual, group, or institution will be allowed to enter the same selection once that selection has been medalled.

Dishes must be displayed with an attractive name card as well as two (2) copies of the recipe which must have name, address, category and contact number. Sponsors Product - Dishes must be displayed according to their respective sponsors in the areas provided. Competitors must report to the venue of competition on the date and time specified by the JCDC. Two (2) teachers / leaders are allowed at the venue of competition as official accompaniment for each group of ten (10) competitors (for school groups). In all cases, the JCDC reserves the right to determine the appropriateness of the item to the class in which it is being entered and to accept or reject the item should it not fall within the standard of the JCDC. Failure to comply with the time limit, or other requirements stated for each category will result in disqualification.

RECIPE WRITING Recipes should be original; those taken from cookbooks will not be accepted. 1. Recipes must list: a) All the ingredients and amounts used. b) The method of preparation. c) State oven temperature and time for baked products. d) Recipes should be written for two to four persons. e) Recipes should contain the name, address and telephone number of the participant as well as the name of the dish and the class to which it belongs. f) Recipes should be written on letter size paper only. g) Quantities must be clearly written, either by weight (kg, litres) or measurements (cups). Be consistent in the terms and phrases used. h) Before final writing of the recipe, test and make sure that the steps used are correct. i) Ingredients should be listed in the order in which they are used, and the method must be clearly and thoroughly explained. j) The basic pattern recommended for writing recipes for this competition is to list ingredients and quantities then give method. k) The recipe should be written in duplicate and taken to the competition. l) Sponsors will be allowed to utilize recipes for promotional purposes for at least three (3) years; however, recognition will be given to the creator/s of the items.

CLASSIFICATION There are four classes for the competition, these are: CLASS 1---age 7-12 years CLASS 2---age 13-16 years CLASS 3---age 17 and older CLASS 4---age 19 and older with recognized training* Please note that age is as of September 1 of the Competition year. CATEGORIES A category is an opportunity for entry into the competition, each category represents a competition. Below are guidelines for each category and how each person may participate in a category. COOKING A Open to classes 2, 3 and 4 In this category participants are asked to prepare a 3 course meal which promotes general health and well being, they should be able to explain the nutritional benefits of the meal. This category may be done by individuals or teams. Class 2 and 3 participants will prepare and serve 4 plates of the meal. Class 4 participants will prepare 10 plates. (arrangements to be made with JCDC) Each individual or team is allowed 4 hours to prepare the meal. COOKING B

Open to classes 2, 3 and 4 In this category participants are asked to prepare a healthy meal according to the requirements of ONE special dietary group (Vegans, diabetics, hypertensive, low sodium, fat free, gluten free, modern diets such as macrobiotic, fit for life and others. It must be clearly stated on the entry which special dietary group is being represented. Participants will prepare and serve 4 plates of the meal. HOR D OEUVRES AND SANDWICHES and SALADS Open to classes 1, 2 and 3 In this category the participants will prepare a range of items suitable for a party. The items should be tastefully arranged and garnished. Participants are encouraged to strive for nutritional sense when planning the items. An entry consists of ---2 varieties of hors d oeuvres, 2 varieties of sandwiches and one vegetable or fruit salad. The items must be prepared onsite on the day of the competition. Three (3) hours will be allotted for the preparation and service of the entry. BAKED TREATS

Open to Classes 1, 2, 3 and 4 In this category participants will produce a variety of baked products with original recipes. A variety of basic cakes and pastry items such as turnovers may be made in this category. Entries will be prepared at the competition location unless otherwise permitted. Recipes MUST be submitted. Three (3) hours will be allotted for items in this category. COLD DESSERTS Open to classes 1, 2, 3 and 4 This includes hot and cold dessert items such as creams, Bavarians, mousses and custards, crepes,, chiffon, soufflé, frozen desserts, ice cream, sherbets, sorbets, frozen soufflé, frozen mousse, parfaits sundaes, bombes etc. Items must be prepared at the location under supervision of the judges. Five (5) hours will be allotted generally for this category except for things that do not need to be set etc.

FRUIT AND VEGETABLE CARVING Open to classes 3 and 4, Tallow carving open ONLY to class 4 Simple to intricate carvings made from fruits, vegetable or tallow. Carvings are made on the competition day, in view of the judges and patrons. Carvings are judged on originality of idea, creativity, neatness, and skill. Two (2) hours are allotted for this category. HOT OFF THE GRILL Open to classes 3 and 4 Participants will make a grilled item that is unforgettable, with a signature sauce and accompaniments to make up an entree. The item must depict a healthy and nutritious diet. Participants are asked to be prepared to provide their own grill. Fuel will be provided. Participants are asked to prepare a minimum of 20 servings so that samples may be sold to patrons. (arrangements to be made with JCDC for additional ingredients) This category is allotted one (1) hour for preparation and cook time.

PRESERVES AND CONDIMENTS Open to classes 1, 2 and 3 Participants will present from a variety of preserved food items and condiments made from original recipes. Items may include but are not limited to jams, jellies, marmalades, dried fruits, crystallized fruits, pickles, chutneys, hot pepper sauces, curry and other seasoning mixes. Participants are implored to provide extra bottles of these items for sale to patrons. MIXOLOGY Open to classes 1, 2, 3 and 4 Participants will create interesting drinks from a range of juices, vegetables, fruits, starchy vegetables, and in the case of class-4 participants liquors and liqueurs. Non alcoholic drinks and smoothies created from original recipes Classes 3 & 4 participants are allowed to use alcoholic beverages. This will be done live before the judges.

TABLE SETTING AND NAPKIN FOLDING Open to classes 1, 2 and 3 o Participants will be judged based on time, style and accuracy as they demonstrate table setting for different occasions. o Table may be set for Breakfast, lunch or dinner. Napkin folds may depict a wide range of styles and may also depend on the type and formality of the meal being served. o Participants are urged as best as possible to take their own napkins and table appointments for this competition. RISING STAR CHEF Open to class 3 In this category young chefs in training will compete for the title of chef on the rise, the chefs culinary skills will be put to the test as they will receive challenges to prepare a four(4)course meal. The meals must show nutritional balance. In this challenge the chef is graded on skill, creativity, organization, time management and hygiene as well as potential to be a professional chef. The meal will then be graded based on taste, presentation and inclusion of local ingredients. The chefs will be allotted four (4) hours to prepare the meal. Menu and recipes can be planned ahead and submitted with entry form.

DUTCHIE DASH Open to Class 3 This is a live show in which participants will be sent on a treasure hunt to find ingredients (given a set of clues as to what they should be). The event will be timed and participants will have to finish the meal within the specified time. Participants are allowed to work with a small team to assist in finding the items. At least a part of the dish must be done using a dutchie Dutch pot. The participants will receive ½ hour to create a recipe using the ingredients found, and another two (2) hours to prepare the item which must be an entree. NYAM ON A BUDGET Open to Class 3 A culinary challenge which will have participants competing to prepare a one-pot meal that is nutritionally balanced, economic, attractive and tasty. The meal may be suitable for breakfast, lunch or dinner for a working person or school child, the entrant should specify which target group for which the meal is planned. Soups and porridges are not accepted. SPONSORS PRODUCTS This is where selected participants will create a recipe around a particular sponsor s product (these will be communicated through the parish offices). The items will be prepared at the competition location and graded by a panel of judges which will include a representative from the sponsoring organization. The duration for the items will be determined on the day based on the selected items.

FOOD PREPARATION LAB ENHANCEMENT COOKING CHALLENGE The team will consist of 8 students: two (2) from Grade 11, two (2) from Grade 10, two (2) from Grade 9, one (1) from Grade 8 and one (1) Grade 7. High school home economics teams from all parishes will be invited to write an essay and send in stating why they would like to be a part of this competition, what their food laboratory enhancement needs would be and why they should be selected. The first phase participants from each region will be selected by the culinary arts committee. One school will be selected per parish which will be three per region except in the western region which will have four. In the first phase the participants will be asked to prepare a three course meal in their own home Economics Centre or Food Lab. The event will be videotaped and judging will take place at the same time. The Winning school from each region will receive an enhancement to the food preparation laboratory. The teams are allowed to involve their teacher in the competition for a total of 15 minutes ONLY. The teams can decide what aspect of the activity to have the teacher assist with. Winners also move on to Phase 2, which occurs within their own space again. This time the competition will be publicized, persons will be invited to vote using Social media, and clips of the video will be posted. The ultimate national winner will receive the main trophy and enhancement of greater value to their home Economic Centre or Food prep Lab.

ADJUDICATION The JCDC reserves the right to appoint a panel of suitable judges (floor judges and tasting judges). The decision of the adjudicators shall be final. Adjudicators are not eligible to submit entries in the competition or to judge entries of any family member. Any Competitor, whose action is deemed disrespectful to the judges, the Commission, its representatives, and/or other competitors, may be brought before a disciplinary committee appointed by the Jamaica Cultural Development Commission, and may result in disqualification from the Competition. Any Competitor whose supporters behave disrespectfully/disruptively or conduct themselves in such a manner so as to jeopardize the performance of other Competitors, the judges or the programme of the Commission shall be issued a warning about their supporters. Failure to respond to such a warning will lead to disciplinary action by the Jamaica Cultural Development Committee and may result in disqualification from the Competition.

LEGAL INFORMATION ASSIGNMENT OF RIGHTS The Applicant hereby assigns to the Jamaica Cultural Development Commission the exclusive worldwide rights to make and commercially exploit publications of the applicant's entry. This assignment includes the right to make and distribute copies of the entry in printed and electronic format as well as the right to broadcast on radio, television and the internet. WARRANTIES The applicant hereby warrants and represents that he/she is duly authorized to grant the rights abovementioned and hereby agrees to indemnify and hold the JCDC harmless from and against all claims that may arise from third parties as a consequence of the exercise of the rights granted to the JCDC. Applicant agrees to execute such other agreements as may be necessary to give effect to the undertakings herein mentioned. COMPENSATION TO APPLICANT In the event that the JCDC shall receive cash remuneration from the commercial exploitation of a programme and/or recording and/or publication and/or any other media which includes the applicant's entry, the applicant shall be entitled to share equally with all other applicants included in the programme or recording or publication or other media, fifty percent (50%) of the net proceeds received by the JCDC. Net proceeds shall be determined after deduction of all recording, production, publication, packaging, promotional and distribution costs.