National Salon Culinaire ECA Live Cooking Competitions

All at Hace 2014

Hace14 Rules Individual Live Cooking Competitions

Compete at Hace14
4 - 7 February, CICC

Choose your favorite competition and register now..!

General Rules
Live cooking competitions will take place at the Hace14 exhibition scheduled to take place from 4 till 7 February at the Cairo International Conference Center (CICC). The Egyptian Chefs Association (ECA) will notify each competitor of exact day and time of competition once registrations are completed. Competitors should show up on time specified by ECA for the competition. Late arrivals will lead to disqualification from competition. Competitors should wear complete chefs uniform (chefs jacket, chefs trousers (no jeans allowed), apron and head cover) during set-up, while competing and at the award ceremony. Prizes will only be awarded to chefs wearing complete chefs uniform.

Judge Criteria
Mise en place and cleanliness during preparation 0-10 points Planned arrangement of materials for trouble-free working and service. Safe and hygienic work methods before, during and after completion. Correct Professional Preparation 0-20 points Correct basic preparation of food, corresponding to todays modern culinary art. Preparation should be practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Use of sponsors ingredients if stated in the rules is compulsory. Arrangement and Presentation / Innovation 0-30 points Clean arrangements, with no artificial garnishes and no time-consuming arrangements. Exemplary plating to ensure and appetizing appearance. Taste 0-40 points The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor and color, dishes should conform with todays standards of nutritional values. Important note Competitors must maximize the use of ingredients provided by the sponsors when stated in the rules. At the judges discretion, a maximum of up to 10 points will be deducted if in their opinion the use of sponsor ingredients is not sufficient.

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Awards & Certificates

Each participant will receive a certificate of participation. 1st, 2nd and 3rd placement winners will be awarded at each competition and receive award certificates, trophies and money prizes as specified in the rules at each competition. ECA Medals will be awarded according to points scored as follows: Gold medal 100 90 Silver medal 89 80 Bronze medal 79 70

Registration Fees
Registration fee per competition: ECA Members LE 150 Non-ECA Members LE 200 Note: Limit of Number of Competitions Each competitor is allowed to participate in maximum 2 different live cooking competitions for individuals. Note: Prize Money Prize money as stated at each live cooking competition will only be paid out to winners if they are ECA Members! Note: Reimbursement Travel Expenses Travel expenses for participants coming from outside Cairo will be reimbursed upon submitting the bus ticket or petrol bills to the Association. Airline tickets are not reimbursed. Registration Deadline Registration deadline for all competitions is Thursday 23 January. Registration should be completed by submitting enclosed form with registration fee to the ECA before the 23rd of January14. The ECA holds the right to refuse any competitor who did not register on time or did not pay the registration fees in full.

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Equipment Live Cooking Kitchens

The following equipment will be available for each participant in the live cooking kitchen: Stainless Steel work tables with under counter shelves Refrigerators (sharing with fellow competitor) 4 plate electrical stoves with under counter oven (sharing with fellow competitor) The participants must bring all needed small equipment and kitchen utensils (such as cutting boards, knives, pots, pans, bowls, plates), as well as any other materials needed to cook and serve. Extra points will be added or deducted depending on your clean and neat working habit. It is imperative that you return your working area in spotless condition. Chefs are advised to bring along their own materials such as soap, disinfectant, towels, paper towels, gloves etc, all they need to keep their work station clean during the time of competition. Judges will be briefed to mark up competitors who, in their opinion, show the maximum number of craft skills in producing their dishes. It is in the competitors interest to complete as many tasks, including butchery, filleting and trimming in the time allocated for the competition. The jury acknowledges that some mise-en-place will be required. Except where mentioned different in the competition rules the general criteria permits the following mise-en-place items only: Washed and peeled vegetables Meat and fish glazes Basic stocks and sauces Uncooked prepared pastry Uncooked prepared pasta dough, not shaped

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Unilever Senior Chef of the Year Competition

Sponsored by Unilever Foodsolutions Chefs should prepare, cook and present a three course menu (starter, main course and dessert) for two covers each within 90 minutes time limit. Chefs should be 26 years or older on the 4th of February14. Proof of age with a mentor written confirmation to be supplied. Chefs have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes. Recipes should be submitted to the jury on the day of the competition. Chefs have to cook the three course menu according to the recipes submitted to the judges. Chefs have to utilize Unilever Foodsolutions range of products in all three courses. Unilever Foodsolutions range of products will be available in the live cooking kitchens. All other ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. Prizes & Awards 1st Prize: LE 2500 + Trophy + Award Certificate 2nd Prize: LE 1500 + Trophy + Award Certificate 3rd Prize: LE 1000 + Trophy + Award Certificate

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Unilever Junior Chef of the Year Competition

Sponsored by Unilever Foodsolutions Competitors should prepare, cook and present a starter and main course for two covers each within 75 minutes. Competitors could be trainees or commis working at establishments or students of hotel & tourism schools. This competition is open only to competitors of 25 years or younger on the 4th of February14. Proof of age with a mentor written confirmation to be supplied. Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes. Recipes should be submitted to the jury on the day of the competition. Competitors have to cook the starter and main course according to the recipes submitted to the judges. Unilever range of products will be available in the live cooking kitchens. All other ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. 1st Prize: LE 1500 + Trophy + Award Certificate 2nd Prize: LE 1000 + Trophy + Award Certificate 3rd Prize: LE 500 + Trophy + Award Certificate

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U.S. Beef Dish Competition

Sponsored by United States Meat Export Federation (USMEF) / AgriMarketing Competitors should prepare one US Beef dish to competitors own choice for two covers each within 45 minutes. Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes. Recipes should be submitted to the jury on the day of the competition. Competitors have to cook the beef dish according to the recipes submitted to the judges. All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. Only stock for the sauce can be brought prepared. The concept is to see creative new ideas for beef dishes, and maximum skills of chefs preparing them. 1st Prize: LE 1500 + Award Certificate 2nd Prize: LE 1000 + Award Certificate 3rd Prize: LE 500 + Award Certificate

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Watania Mystery Basket Competition

Sponsored by Watania for Trading & Distributing Chefs should prepare a starter and main course live for one cover each within one hour by making use of ALL ingredients provided in the mystery basket. Chefs should be present at 11.00 hrs to receive a mystery basket with ingredients. Participants will have hour to submit a recipe to the organizer to be handed to the jury for verification of the actual dishes proposed to cook from the ingredients provided within their basket. Chefs should incorporate in their menu the use of all products provided in their basket. Changing of the dishes after submitting the recipe to the judges is not allowed. Competitors will be scheduled between 12.00hrs 18.00hrs for the live cooking. Cooking starts as off 12.00hrs with four competitors at a time. Competitors should prepare the dishes within the one hour time limit. Chefs must provide all tools, cutting boards, cooking utensils, blenders and other small machinery, as well as cleaning materials. Chefs are not allowed to bring any other ingredients than provided in the live cooking station and their basket. 1st Prize: LE 1500 + Award Certificate 2nd Prize: LE 1000 + Award Certificate 3rd Prize: LE 500 + Award Certificate

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Female Chef of the Year Grown in Egypt As part of GIZ Responsible & Inclusive Business Hub MENA
Sponsored by Deutsche Gesellschaft fr Internationale Zusammenarbeit (GIZ) GmbH Note: This competition is only open for participation to women. Competitors should prepare a starter and a main course for two covers each within one hour time limit. Competitors are allowed to use only local Egyptian products and produce. Base stocks exempted. Points will be deducted in case non-local products and produce are used in the food preparation. Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes. Recipes should be submitted to the jury on the day of the competition. Competitors have to cook the starter and main course according to the recipes submitted to the judges. All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. 1st Prize: LE 1500 + Award Certificate 2nd Prize: LE 1000 + Award Certificate 3rd Prize: LE 500 + Award Certificate

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El Nour Vegetarian Dish Competition

Sponsored by El Nour Vegetables, Fruits Supplies & Export Competitors should prepare, cook and present one Vegetarian main course dish for two covers within 45 minutes. All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. The vegetarian dish should be nutritional well-balanced and sufficient in quantity to be served as main course dish. Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes. Recipes should be submitted to the jury on the day of the competition. Competitors have to cook the vegetarian dish according to the recipes submitted to the judges. Competitors with a special request for high quality vegetables and fruits should call Hazem Sharaf on 012 22184774 of El Nour company two weeks in advance with their specific order for the competition. Only vegetables and fruits specifically ordered will be supplied by El Nour. 1st Prize: LE 1500 + Award Certificate 2nd Prize: LE 1000 + Award Certificate 3rd Prize: LE 500 + Award Certificate

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El Ansary Pasta Dish Competition

Sponsored by El Ansary for Trading & Contracting Co. Competitors should prepare two different pasta dishes to competitors own choice for two covers within one hour time limit. The two different pastas should be different in shape, sauces and garnish. The pasta should be cooked al dente, overcooked pasta will lead to point reduction. El Ansary pasta range will be available on the live cooking kitchen. Please contact the ECA for a list of Ansary dry pasta products. All other ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. Only stock for the sauce can be brought prepared. Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes, and name of the type of pasta shape. Recipes should be submitted to the jury on the day of the competition. Competitors have to cook the two pasta dishes according to the recipes submitted to the judges. 1st Prize: LE 1500 + Award Certificate 2nd Prize: LE 1000 + Award Certificate 3rd Prize: LE 500 + Award Certificate

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El Ansary Asian Cuisine Competition

Sponsored by El Ansary for Trading & Contracting Co. Competitors should prepare, cook and present one Asian dish for two covers within the 30 minutes time limit. All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. El Ansary Asian product range will be available on the live cooking kitchen. Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes. Recipes should be submitted to the jury on the day of the competition. Competitors have to cook the dish according to the recipes submitted to the judges. Chefs are allowed to make any type of Asian dish; Chinese, Thai, Japanese, Korean or Indian to the competitors own choice. However, chefs should specify upon registration the cuisine they will compete in, and the dish should be authentic of the cuisine they registered for. 1st Prize: LE 1500 + Award Certificate 2nd Prize: LE 1000 + Award Certificate 3rd Prize: LE 500 + Award Certificate Note: Depending on the number of competitors competing within each type of Asian cuisine the Association will decide upon awarding a special Best Dish award per cuisine.

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Dana Chicken Dish Competition

Sponsored by Dana - Egyptian Company for Investment & Slaughterhouses Competitors should prepare one chicken dish to competitors own choice for two covers each within 45 minutes. Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes. Recipes should be submitted to the jury on the day of the competition. Competitors have to cook the chicken dish according to the recipes submitted to the judges. Dana Chickens, whole defrosted, will be available at the live cooking stations. All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. Only stock for the sauce can be brought prepared. The concept is to see creative new ideas for chicken dishes, and maximum skills of chefs preparing them. 1st Prize: LE 1500 + Award Certificate 2nd Prize: LE 1000 + Award Certificate 3rd Prize: LE 500 + Award Certificate

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MLA True Chefs Challenge

Sponsored by Meat & Livestock Australia General Rules Chefs representing 5-star hotels, restaurants, hotel and catering schools, clubs and airlines are entitled to enter the competition. All chefs are provided a brief on judges requirements, followed by a technical demonstration involving the meat products to be used. After the first round the eight highest scoring competitors will enter the second round. After the second round the four highest scoring competitors will enter the third and final round. 1st Round All chefs receive a mystery basket with ingredients and have 45 minutes to prepare an appetizer live for three covers by making use of ALL ingredients provided in the mystery basket. 2nd Round All chefs receive a mystery basket with ingredients and have one hour to prepare a main course for three covers by making use of ALL ingredients provided in the mystery basket. 3rd Round All chefs receive a mystery basket with ingredients and have 45 minutes to prepare a main course live for three covers by making use of all ingredients provided in the mystery basket. Note: After the second round the four highest scoring competitors will each receive US$ 500 and enter the 3rd and final round. US$ 500 + Award Certificates for the four winners and finalists of the 2nd round US$ 1500 + MLA True Chef Trophy + Award Certificate for the overall winner. ECA medals will be awarded only to competitors who completed the three rounds and achieved an overall average medal score as per WACS rulings and point system.

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