15 YEARS ECA CICC Nasr City - Egyptian Chefs Association

Join us to Celebrate
15 YEARS ECA
at HACE’12 With Over
LE 70.000 in Prize
Money to Win!!
1 - 4 October
CICC Nasr City
Choose Your favorite Competition & Register NOW ...
Sponsored by

General Rules
Competitions will take place at the Hace’12
exhibition scheduled to take place from 1 to 4
October 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 arrival will lead to disqualification from
competition.
Competitors should wear complete chef’s uniform (chef’s jacket, chef’s
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 chef’s 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 today’s 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 sponsor’s 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 an 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
today’s 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.

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 to individuals and members of a team according
to points scored as follows:
Gold medal 100 – 90
Silver medal 89 – 80
Bronze medal 79 – 70
At each competition, an SGS hygiene award will be given to the competitor who
shows the best working practices, in line with the requested food safety
standards. An expert delegation of SGS Egypt will judge the competitors. SGS
Egypt and the Egyptian Chefs Association have the right to decide not to issue
the hygiene award in case of bad hygiene practices.
Registration Fees
Registration fee per competition:
ECA Members LE 100
Non-ECA Members LE 150
Registration fee per team:
ECA Members LE 300
Non-ECA Members LE 600
Either the establishment should be ECA corporate member, or all members
of the team should be ECA individual members in order to join against the
lower member registration fees.
Note: Limit of Number of Competitions
Each competitor is allowed to participate in maximum 2 different
competitions for individuals and in only 1 team competition for
teams, in total.
Note: Prize Money
Prize money as stated at each competition will only be paid
out to winners of competitions if they are ECA Members!

Note: Reimbursement of 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 Sunday, 23 September.
Registration should be completed by submitting the Registration Form with
registration fee to the ECA before the 23 rd of September’12. The ECA holds the
right to refuse any competitor who did not register on time or did not pay the
registration fees in full.
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
competitor’s 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

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 1st of October 2012. 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 + Award Certificate
2nd Prize: LE 1500 + Award Certificate
3rd Prize: LE 1000 + Award Certificate
The winner of Unilever Senior Chef of the Year competition will represent Egypt
at the International Unilever Chef of the Year finals scheduled to take place in
2013 in South Africa.
Note:
Please note that this competition is not open for participation for competitors
who previously won the Unilever Senior Chef of the Year competition.
Download Registration Form

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 1st of October 2012. 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 + Award Certificate
2nd Prize: LE 1000 + Award Certificate
3rd Prize: LE 500 + Award Certificate
The winner of Unilever Junior Chef of the Year competition will represent Egypt
at the International Unilever Chef of the Year finals scheduled to take place in
2013 in South Africa.
Note:
Please note that this competition is not open for participation for competitors
who previously won the Unilever Junior Chef of the Year competition.
Download Registration Form

Makro Mystery Basket Competition
Sponsored by Makro Cash & Carry
• 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 ½ hour to submit a recipe to the organizer
to be handed to the jury for verification of the actual dishes proposed to be
cooked from the ingredients provided within their basket.
• Chefs should incorporate in their menu the use of ALL products provided in
their basket.
• Changing 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
Download Registration Form

Wadi Food Best Female Chef of the Year
Sponsored by Wadi Food
Note: This competition is only open to women for participation.
• Competitors should prepare a starter and a main course for two covers each
within one hour time limit.
• Competitors should integrate Wadi Food olives, tomato paste and vinegar
(balsamic or white) in their menu either in the starter or main course.
• Points will be deducted in case Wadi Food products are not incorporated in
the food preparation as requested.
• The use of Wadi Food olive oil is obligatory.
• 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.
• Competitors who wish to familiarize themselves with Wadi Food products
can call Ahmed Saleh on 012 23946902
1st Prize: LE 1500 + Award Certificate
2nd Prize: LE 1000 + Award Certificate
3rd Prize: LE 500 + Award Certificate
Download Registration Form

Watania Pasta Dish Competition
Sponsored by Watania
• Competitors should prepare two different pasta dishes to competitor’s own
choice for two covers within one hour time limit.
• The two different pastas should be different in shape, sauces and garnish.
• The pasta dough can be made beforehand, however the fresh pasta has
to be rolled, shaped and cut at the competition and cooked al dente.
Overcooked pasta will lead to score points reduction.
• 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, 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
Download Registration Form

Swiss Choice Canapé Competition
Sponsored by EgySwiss – Egyptian Swiss Company for
Food Industries
• Chefs have to prepare five different innovative canapés, three cold and two
hot, five portions each, within 75 minutes.
• Canapés, maximum two bite size, must be eatable with the hands and while
standing, or a small skewer, fork or spoon should be part of the display for
easy consumption.
• Garnishes and components should be brought unprepared, not trimmed,
cut, sliced or cooked. Only the base of the canapé, such as bread or cracker
can be brought ready-made.
• Chefs should integrate a minimum of two Swiss Choice products in each
canapé they prepare.
• Competitors need to email René Lacher, General Manager of EgySwiss,
minimum one week before Hace’12 with their Swiss Choice product
requirements for the competition. Email rl@egyswissfood.com , state your
name as in ID, place of work, and write “order Canapé Competition Hace’12”
in the email subject line to ensure the Swiss Choice produ rl@egyswissfood.
com cts you need will be available at the live cooking kitchen.
• The concept is to see creative new ideas for cold and hot canapés, and
maximum skills of chefs preparing them. Bringing components already
prepared will lead to disqualification or heavy point deduction, as per
decision of the jury.
1st Prize: LE 1500 + Award Certificate
2nd Prize: LE 1000 + Award Certificate
3rd Prize: LE 500 + Award Certificate
Download Registration Form

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 competitor’s 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.
Download Registration Form

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 Mohamed Khalaf on 012 21523390 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
Download Registration Form

Al Watania Chicken Dish Competition
Sponsored by Al Watania Poultry
• Competitors should prepare one chicken dish to competitor’s 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.
• Chickens, whole defrosted, from Al Watania Poultry 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
Download Registration Form

MLA True Chef’s 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 30 minutes to
prepare a soup 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 45 minutes
to prepare an appetizer 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 one hour 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$ 3000 + 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.
Download Registration Form

United Oil Chef’s Grand Prix Team Competition
Sponsored by United Oil
• Chefs should prepare, cook and present a three course menu (starter, main
course and dessert) for two covers each (one for jury and one for
photography) live within 90 minutes.
• The team should consist of two chefs and one pastry chef.
• The members of the team do not have to be from the same establishment,
but each team should sign up with a specific team name for identification
purpose in case the chefs are not of the same establishment. Each chef is
allowed to be a member only in one team.
• Teams 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.
• Teams have to cook the three course menu according to the recipes
submitted to the judges.
• Sunflower oil and corn oil supplied by United Oil will be available at the live
cooking kitchens.
• All ingredients should be brought by competitors in unprepared state, not
trimmed, cut or sliced.
Prize per Team
1st Prize: LE 3000 + Award Certificate for each team member
2nd Prize: LE 1500 + Award Certificate for each team member
3rd Prize: LE 750 + Award Certificate for each team member
Download Registration Form

Vanoise ECA 15 Years Birthday Cake Competition
Sponsored by Future Line Co.
Note: this is not a live cooking competition
• Competitors should bring a “15 Years ECA Birthday Cake”.
• The cake, as well as topping and decoration should consist of edible products
only.
• The cake should reflect clearly the theme: 15 Years ECA Celebration.
• The cake should be maximum 50 cm diameter, free shape.
• After photo shooting, the audience will have a chance to vote for their preferred
design.
• Professional jury will judge upon: theme recognition & composition, originality
& presentation, taste & texture, correct preparation
• No ECA medals will be awarded in this competition, but the winning cake in
large format will be presented at the National Salon Culinaire’12.
Prizes & Awards
Winner will receive LE 1500 in prize money
The winning cake will be presented in large format at the 15 Years ECA
celebrations, scheduled to take place at the National Salon Culinaire’12 in
November.
Download Registration Form

Vanoise Cup Cake Competition
Sponsored by Future Line Co.
• Competitors should prepare two sweet, and one savory cup cake, 3 portions
of each kind, so nine in total, within 45 minutes.
• The cup cake base can be brought in ready, home-baked.
• Competitors should incorporate Future Line products in the cup cake base.
For more information and deliveries please call Mr. Hussein Ibrahim on
010 0609 5294.
• All toppings and decoration materials should be made live in front of the jury.
• Competitors have to submit a written recipe in English, which includes the
ingredients and method of preparation of each cup cake.
• Recipes have to be submitted to the judges on the day of the competition.
• Competitors have to prepare the cup cakes according to the recipes
submitted to the judges.
• Judging will be upon: composition, originality & presentation, taste & texture,
balance in flavoring of cupcake and topping and correct preparation.
1st Prize: LE 1500 + Award Certificate
2nd Prize: LE 1000 + Award Certificate
3rd Prize: LE 500 + Award Certificate
Download Registration Form