Instructions for Competitors

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1. INFORMATION ON THE COMPETITION

The competition is divided as follows:
– Category A1: Preparation of national dishes (from each competitor’s country) with a modern twist
– Category A2: Preparation of modern culinary dishes
– Competition finale (top 5 competitors, total score from categories A1 and A2)
– Category B1: Decoration competition (exhibits)
– Category B2: Confectionery competition (cakes, exhibits)
The application deadline for the competition: 20 April 2018


2. REGISTRATION FEE

Competitors must remit the registration fee by 25 April 2018 to the following account:
Hit Alpinea d.o.o.
Borovška 99, 4280 Kranjska Gora, SloveniaHit Alpinea
Bank Account No.:

07000-0000004358
Gorenjska banka d.d. Kranj
SWIFT CODE GORESI2X IBAN SI56070000000004358


3. REGISTRATION FEES:kekec-kuhar

GOLD COMPETITION PACKAGE: €120
Included in the price:
– Registration fee for categories A1 and A2
– 3 overnight stays + breakfast and dinner
– Gala dinner at the end of the competition
– Admission to the Hit Alpinea pool area, free internet in the hotel

SILVER COMPETITION PACKAGE: €100
Included in the price:
– Registration fee for categories A1 and A2
– 2 overnight stays + breakfast and dinner
– Gala dinner at the end of the competition
– Admission to the Hit Alpinea pool area, free internet in the hotel

BRONZE COMPETITION PACKAGE: €80
Included in the price:
– Registration fee for one competition category
– 3 overnight stays + breakfast and dinner
– Gala dinner at the end of the competition
– Admission to the Hit Alpinea pool area, free internet in the hotel

COMPETITION WITHOUT STAY 

Entrance fee for A1 and A2 competition: 25 €

Entrance fee for culinary artistics / cake exhibits: 15 €

Ceremony dinner event: 12 €


4. COMPETITION RULES

– The competition is for individuals.
– Competitors must indicate their competition category at the time of registration.
– Competitors may compete in one or several categories.
– During the competition, all competitors are required to wear chef’s uniforms, especially at the opening ceremony, during cooking and at the end of the competition.
– Competitors must bring their own ingredients, kitchenware and utensils needed to prepare the individual dishes, including the serving plates.

Awards or medals will be given in each competition category according to the following criteria:

Award 0–72.9 points
Bronze medal 73–82.9 points
Silver medal 83–91.9 points
Gold medal 92–100 points

Competition finale: Cups for the top three


5. KATEGORIJE

CATEGORY A1 COMPETITION (national dish with a modern twist)

Competition rules:

a) Each competitor must prepare a main dish on two plates: a national dish with a modern twist (for two)
(one plate is for the judges, the other will be used as an exhibit)
b) Each competitor must bring their own ingredients for the dish, including three written copies of the recipe.
c) Competitors must bring everything necessary for cooking (pots and pans, cloths, knives, cutting boards, plates, etc.)
d) Competitors can bring with them pre-prepared stock for sauces, washed and peeled vegetables, fruits (not chopped), cleaned meat or fish, pre-prepared dough.
e) Available time for preparing the dish: 50 minutes

– 5 minutes to prepare the working area
(ingredients must be marked with the date and name of each ingredient)
– 40 minutes to prepare and serve the dish
– 5 minutes to clean up the working area

The judging panel will evaluate the competitors’ work according to the following criteria:

a) Taste – 40 points – The combination of taste and aroma

b) Dish complexity and appearance – 30 points – Visual presentation of the dish and the originality, creativity and innovation in the preparation of the dish

c) Professional preparation of the dish – 20 points – Proper preparation and use of the working area, work organisation, cooking techniques

d) Working surface and work habits – 10 points
Competition registration fee is included in the price of the package.


CATEGORY A2 COMPETITION (modern culinary dishes)

Competition rules:

a) Each competitor must prepare a main dish on two plates: a modern dish for two (one plate is for the judges, the other will be used as an exhibit)
b) Each competitor must bring their own ingredients for the dish, including three written copies of the recipe.
c) Competitors must bring everything necessary for cooking (pots and pans, cloths, knives, cutting boards, plates, etc.)
d) Competitors can bring with them pre-prepared stock for sauces, washed and peeled vegetables, fruits (not chopped), cleaned meat or fish, pre-prepared dough.
e) Available time for preparing the dish: 50 minutes

– 5 minutes to prepare the working area (ingredients must be marked with the date and name of each ingredient)

– 40 minutes to prepare and serve the dish

– 5 minutes to clean up the working area

The judging panel will evaluate the competitors’ work according to the following criteria:

a) Taste – 40 points – The combination of taste and aroma

b) Dish complexity and appearance – 30 points – Visual presentation of the dish and the originality, creativity and innovation in the preparation of the dish, culinary trends

c) Professional preparation of the dish – 20 points – Proper preparation and use of the working area, work organisation, cooking techniques

d) Working surface and work habits – 10 points

Competition registration fee is included in the price of the package.


CATEGORY B1 COMPETITION: Decoration competition (exhibits)

Competition rules:

Culinary decoration B1

The following foodstuffs can be used:
Seeds, salt, butter, dough, spices, fruit.

Confectionery decoration B1

The following foodstuffs can be used:
Sugar (various techniques), marzipan, chocolate, chocolate transfer sheets, dough.

The judging panel will evaluate the competitors’ work according to the following criteria:

a) The level and complexity of the exhibit 0–25 points
b) Mastery 0–25 points
c) Creativity and artistic impression 0–25 points
d) Presentation 0–25 points

Competition registration fee is included in the price of the package.


CATEGORY B2 COMPETITION (cakes, exhibits)

Competition rules:

a.) Competitors must place an appropriate product label under the product being displayed

b.) One piece of the cake must be presented on a plate for the judging panel

The judging panel will evaluate the competitors’ work according to the following criteria:

1. PRESENTATION AND GENERAL IMPRESSION OF THE PRODUCT: 0–25 points

a) the product is appetising
b) the decoration matches the product
c) the presentation is modern and elegant

2. INGREDIENTS – COMPOSITION OF THE PRODUCT: 0–25 points

a) the used foodstuffs are in line with the modern art of
confectionery in terms of colour, taste, and composition
b) the product is commercially viable

3. PROFESSIONAL PREPARATION

a) the foodstuffs are authentic and properly cooked
b) the dishes are properly glazed (with jelly, chocolate, etc.)
c) the final product is in line with professional standards

4. PRESENTATION AND SERVING: 0–25 points
a) artistic impression of the product
b) the final product breaks away from conventional standards