From the 10th to the 12th of March 2010 in Saint Petersburg will take place the VIII th International Specialized exhibition for industry of hospitality " ExpoHoReCa ".
Organizers of exhibition: FAREXPO – the exhibition company
Organizers of Baltic Culinary Star Cup:
Academy of Hospitality, Saint Petersburg
National Hospitality Association
Place of carrying out: Saint Petersburg, pr.Gagarina, 8, Petersburg SCC
Operating time: March, 10-12 from 10:00 till 18:00
Official opening: March, 10 at 13:00
"Academy of Hospitality"
in the network of the VIII th exhibition ExpoHoReCa
will organize a chef’s competition among the Baltic countries:
"Baltic Culinary Star Cup"
As participants, in St. Petersburg, are invited professional cooks – representatives of catering business from Russia, Finland, Lithuania, Latvia, Estonia, Germany, the Netherlands, Norway, Sweden, Danmark and Poland.
The main goals of the Baltic Culinary Star Cup are:
- creating information space for culinary schools from countries near the Baltic Sea, as an element of cultural heritage of those countries.
- enforce communications between professional cook from different Baltic Sea countries;
- revival of St. Petersburg’s historical and cultural heritage, including cuisine traditions and rebirth of St. Petersburg’s image as a culinary capital of Russia;
- informing about achievements of local and foreign companies, which are interested in promoting their own products or services in catering industry
- supporting companies-suppliers, who are promoting ecological clear products;
- giving an opportunity of active talking between companies-suppliers and restaurants managers for setting up new relations.
Conditions of the VI th competitions "Baltic Culinary Star Cup"
As participants of competitions for this Cup are invited professional cooks, who are representatives of culinary societies and other catering segments.
Five persons are invited from each country: three cooks, one manager-interpreter and one member of the jury.
Competitions will take place during three days – March 10,11,12 in three nominations:
- National dish of country-participant
- Main hot dish in individual serve
- Banquet cold dish - "Black Box"
Competitions by these nominations for each participant will be carried out in one day.
Formula of competitions
March 10, 2010
First nomination: "National dishes of native country".
During 2 hours, in a special box with technological equipment, every chef will cook:
- Cold starter (appetizer). National cold dish: «Fish salad for one person (dish will be prepared in 9 copies – one for presentation and eight – mini portions for the jury). The number of presentation dishes for the jury will be known for sure by the 15th of December (when the exact number of participating country will be known).
Main ingredient – salmon - is provided by the participant.
Note:
- Secondary components provided by organizers (see Application 1 on 4 pages).
- Presentation is on а participant’s plate.
Organizers will give plates according to the request in application form.
March 11, 2010
Second nomination: Main hot dish in individual serve
During 2 hours, in a special box with technological equipment, chefs will cook:
- Main hot dish: «Marble beef steak (tenderloin) with original dressing (in individual serve) for one person.
- Dish will be prepared in 9 copies – one for presentation and eight – mini portions for the jury. The number of presentation dishes for the jury will be known for sure by the 15th of December (when the exact number of participating country will be known).
Main ingredients – marble beef - is provided sponsors!!!
Note:
- Secondary ingredients provided by organizers (see Application 1 on 4 pages).
- Presentation is on a participant’s plate.
Organizers will give plates according to the request in application form.
March 12, 2010
Third nomination: Banquet cold dish – "Black Box".
During 2 hours, in a special box with technological equipment, chefs will cook:
- Banquet cold dish for 6 persons with components from "The Black Box", which are given before performance. The number of presentation dishes for the jury will be known for sure by the 15th of December (when the exact number of participating country will be known).
- The Black Box consists of three main components for dish cooking. The participant should use in his work not less than two components from the Black Box
Note:
- Secondary ingredients are provided by organizers (see Application 1 on 4 pages).
- Plates are provided by the participant.
Organizers will give plates according to the request in application form.
Beside main ingredients (in the first nomination) all participants can take to the working box for decorating purposes only chips of any food product (of vegetables/caramel/dough/etc.).
All dishes in all nominations should be accompanied by 2 copies of recipes in English and should be presented to the jury before work.
Every participant cooks the presentation dish and degustation dishes for 2 hours, plus 10 minutes is given for preparing and serving the degustation dishes for the jury.
Refereeing
Estimation of participant’s work on "Baltic Culinary Star Cup" is carried out by high class jury: the president of the jury plus each country will be represented by one member of the jury.
Criteria of estimation:
- preparing of the working place and appearance of participants (10 points)
- taste (30 points)
- harmony of components and products (10 points);
- the harmony and color range (10 points);
- harmony of dish design (10 points);
- technique of performing of work- the process (10 points)
Maximum number of points for one participant:
- 1st nomination – 80 points
- 2nd nomination – 80 points
- 3rd nomination - 80 points
Maximum quantity of points for one team – 240.
Information for the jury:
- During the competitions all members of the jury are located in the competition site and watch the participants working.
- While estimating the works of the participants the members of the jury don’t discuss their decisions.
- In the estimate sheet in the column «The note» the member of the jury should explain the reason why he falls down points.
- When the juries are over with the estimation, they can discuss their decisions with each other during the everyday jury meetings.
Rewarding
March 12, 2010 - rewarding ceremony of winners and participants will be held in ceremonial meeting. Cup’s organizers are preparing medals, diplomas, presents (17:15).
At the end of the competitions in each nomination the jury will award I, II or III place rewarding with gold, silver or bronze medals.
At the end of the rewarding ceremony all points for each country will be summed and the jury will define the winner’s country which will be rewarded with Baltic Culinary Star Cup.
Technical support
Each participant will have on his workplace:
- electric fry surface – 1
- worktable 120x70cm – 2
- steam oven – 1
- rack – 2
- grill – 1
- washing bath – 1
- mixer – 1
- blender -1
- refrigerator – 1
Every day will be used 5 boxes with the following schedule of work:
Attention:
March 10, 2010
Box 1 | Box 2 | Box 3 | Box 4 | Box 5 |
10:30-12:30 + 10 min | 10:40-12:40 +10 min | 10:50-12:50 + 10 min | 11:00-13:00 + 10 min | 11:10-13:10 + 10 min |
14:00-16:00 + 10 min | 14:10-16:10 + 10 min | 14:20-16:20 + 10 min | 14:30-16:30 + 10 min | 14:40-16:40 + 10 min |
March 11, 2010
Box 1 | Box 2 | Box 3 | Box 4 | Box 5 |
10:30-12:30 + 10 min | 10:40-12:40 +10 min | 10:50-12:50 + 10 min | 11:00-13:00 + 10 min | 11:10-13:10 + 10 min |
14:00-16:00 + 10 min | 14:10-16:10 + 10 min | 14:20-16:20 + 10 min | 14:30-16:30 + 10 min | 14:40-16:40 + 10 min |
March 12, 2010
Box 1 | Box 2 | Box 3 | Box 4 | Box 5 |
10:00-12:00 + 10 min | 10:10-12:10 +10 min | 10:20-12:20 + 10 min | 10:30-12:30 + 10 min | 10:40-12:40 + 10 min |
13:30-15:30 + 10 min | 13:40-15:40 + 10 min | 13:50-15:50 + 10 min | 14:00-16:00 + 10 min | 14:10-16:10 + 10 min |
Draw
Number of box and time of performance in each nomination will be defined by the draw – 09.03.2010 in 2000 at the hotel (five persons from each country).
Accommodation of participants
All participants of the Cup for the whole time of competitions from 12:00– 09.03.2010 till 12:00– 13.03.2010 will be accommodated in hotel. (4 days).
Accommodation (B&B) will be provided by organizers.
Requirements for participants
- Only professional cooks could participate in competitions.
- An application for participation should be sent before 15.10.2009 with cooks’ C.V. (workplace, awards, and contact information) and also first and last names of manager - English interpreter. Application form is sent (see Application 2).
- Travel expenses and visa is paid by the participants.
- The cooks will work in uniform – coat, cap, trousers, apron, special boots, gloves (up to participant’s wish) – provided by participants. Sponsor’s stripes are given by organizers 09.03.2010 during the draw.
- Utensils are provided by participants (forms, cutters and etc).
Note: The jury (composition) will be announced after 15.10.2009 (after receiving all application forms from each country).