Untitled - Egyptian Chefs Association

Introductory Letter
Dear Friends of the Culinary Arts,
The Egyptian Chefs Association (ECA) is happy to
announce that, in spite of the present circumstances in
tourism, the InterContinental Citystars continues to support
the work of the Association and once again will host the
Association’s annual culinary show. The National Salon
Culinaire will be held this year on Wednesday, June 15.
In conjunction with this year’s event, Egypt will also be the
host country for the WACS Africa & Middle East Forum.
Presidents of national chef’s associations of WACS
member countries in the region will be visiting Egypt to attend
the Forum and support the country’s economy through their participation in a tourism
promotion. Under the slogan “Support Your Chef Colleagues in Egypt by Making Egypt
Your next Tourism Destination”, the delegates of the Forum will promote the country
among chefs worldwide.
Arnold Tanzer, WACS Continental Director for Africa & Middle East, will chair the
Forum, and also be the guest of honor and judge of the National Salon Culinaire’11.
Our expert jury will judge in accordance with the WACS international standards for
culinary competitions. All the competition categories, rules and regulations are
described in detail in this booklet. Please read the booklet carefully as, upon the
request of Robert Oppeneder, the Chairman of WACS Culinary Competition
Committee, some changes have been made to improve the annual show.
Once again this year, the ECA Culinary Trophy 2011 will be awarded to the
establishment or regional team scoring the best results in the team competition.
The Association will also dedicate a special exhibit area for culinary arts exhibits made
by junior chefs, i.e., chefs 25 years of age or younger. There will also be individual
highest score awards for both senior and junior chefs in all the competition categories.
With your participation to the culinary show, your colleagues, and members of the
international jury and delegates of the WACS Africa & Middle East Forum will have the
opportunity to view the best culinary exhibits of Egyptian chefs from across the country.
I wish to thank InterContinental Citystars for their great support to our profession and I
look forward to welcoming you all at the National Salon Culinaire 2011.
Markus J.Iten
1
President, Egyptian Chefs Association

Competition Program
National Salon Culinaire 2011
InterContinental Citystars Cairo
Wednesday 15 June
COMPETITION PROGRAM
Date: Wednesday 15 June 2011
Venue:
InterContinental Citystars, Al Saraya Ballroom
Salon Secretary Opens: Open from 07:00 hrs
Judging:
Visitors:
Clearing Time:
Award Presentation:
All participants and none Jury Members must clear the hall
by 09:00 hrs. Exhibition hall doors will be locked at 09:05 hrs.
Judging will commence promptly at 09:15 hrs.
Salon exhibition will be open to the public at 13.00 hrs,
or when judging is completed.
Clearance of exhibits at 19:00 hrs, or after the award
ceremony.
On Wednesday 15 June as of 18:00 hrs at the
InterContinental Citystars, Al Saraya ballroom.
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Competition Categories
ECA CULINARY TROPHY 2011
TEAM COMPETITION
Teams could be from establishments or regional teams. Any catering establishment is
allowed to enter only one team.
The winning team will be awarded with the ECA Culinary Trophy 2011.
Table allocation per team: 3,80 meter x 1.80 meter, which equals 6.85 Square meter,
which will be set up as a block of 4 banquet tables. The tables have a white covering
and skirting. It won’t be allowed to alter the tables.
Assembly of the team:
1 Team Chef
2 Chefs
1 Pastry chef
Cold Display Culinary Exhibits Requested per Team:
All requested dishes as stated should be displayed. The team entrée will be disqualified
in case one of the requested dishes is missing.
5 Different types of tapas (canapés), in 6 separate portions each, hot or cold.
3 Different types of plated starters, hot or cold, suitable for a la carte service.
1 Festive cold display platter for 8 persons with showpiece and appropriate garnish.
One separate plate of one portion with garnish must be displayed to view actual portion.
Total of 9 portions should be prepared.
3 Different plated main courses, suitable for a la carte service.
3 Different plated desserts, suitable for a la carte service.
1 Platter with petit fours with showpiece, 5 different types of petit fours, six pieces of
each kind. Showpiece should be in harmony with platter and of edible products only,
with a minimum height of 30 cm and maximum height of 70 cm.
All dishes should be presented cold to represent hot where applicable.
All dishes should have a menu and recipe typed in English.
Any additional decoration, or central display piece within the table space allocated is
allowed, but does not influence the overall score.
All the same general WACS rules and guidelines of the Salon
Culinaire as specified in this booklet are applicable for the team
competition exhibits.
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Competition Categories
INDIVIDUAL COMPETITION CATEGORIES FOR
SENIORS AND JUNIORS
Open to all professional Egyptian chefs. Junior chefs are 25 years or younger on the
day of the competition.
Category 1: Plated Starters
To display three different types of starters for one cover each suitable for a la carte
service. Presented cold to represent hot where applicable. Practical up-to-date
presentation is required.
* Table space allocated: 90 cm x 80 cm
* Recipes required
On registration form:
J-PS = Junior Plated Starters
S-PS = Senior Plated Starters
Category 2: Tapas / Canapés
To display 5 different kinds of tapas, bite size, in 6 separate portions. Presented cold to
represent hot where applicable.
* Table space allocated: 90 cm x 80 cm
* Name of each tapa and ingredient listing required
On registration form:
J-TA = Junior Tapas
S-TA = Senior Tapas
Category 3: Show Platter Meat, Game and/or Poultry (Cold)
To display one platter for eight PERSONS with showpiece and appropriate garnish.
One separate plate of one portion with garnish must be displayed to view actual portion.
Total of 9 portions should be prepared.
* Table space allocated: 90 cm x 80 cm
* Ingredient list required
On registration form:
J-SPM = Junior Show Platter Meat
S-SPM = Senior Show Platter Meat
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Competition Categories
Category 4: Show Platter Fish, Shellfish, Mollusks (Cold)*
To display one platter for eight PERSONS with showpiece and appropriate garnish.
One separate plate of one portion with garnish must be displayed to view actual portion.
Total of 9 portions should be prepared.
* Table space allocated: 90 cm x 80 cm
* Ingredient list required
On registration form:
J-SPF = Junior Show Platter Fish
S-SPF = Senior Show Platter Fish
Category 5: Vegetarian Platter
To display 1 vegetarian platter ovo-lacto-vegeterian (without meat, but milk products
and eggs are allowed) as a main course for 2 persons, Restaurants platter, prepared
hot, displayed cold. One separate plate of one portion must be displayed to view actual
portion. Total of 3 portions should be prepared.
* Table space allocated: 90 cm x 80 cm
* Recipes required
On registration form:
J-VP = Junior Vegetarian Platter
S-VP = Senior Vegetarian Platter
Category 6: Plated Main Course
To display three different types of main course plates for one cover each suitable for a la
carte service. Practical up-to-date presentation is required. Presented cold to represent
hot.
* Table space allocated: 90 cm x 80 cm
* Recipes of each dish required
On registration form:
J-MC = Junior Main Course
S-MC = Senior Main Course
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Competition Categories
Category 7: Plated Main Course Middle Eastern Cuisine
To display three different type of main course plates for one cover each suitable for a la
carte service. Main courses should be Middle Eastern cuisine displayed in
accordance with contemporary presentation styles. Practical up-to-date presentation
required. Presented cold to represent hot where applicable.
* Table space allocated: 90 cm x 80 cm
* Menu and Recipes of each dish required
On registration form:
J-MCME = Junior Main Course Middle Eastern Cuisine
S-MCME = Senior Main Course Middle Eastern Cuisine
Category 8: Three-Course Menu
Cold Starter, Main Course, Dessert. Presented cold to represent hot where applicable.
Each dish should be individually displayed, as it would be served on the table. Menu
must be balanced and theme based.
* Table space allocated: 90 cm x 80 cm
* Menu and Recipes of each dish required
On registration form:
J-TCM = Junior Three Course Menu
S-TCM = Senior Three Course Menu
Category 9: Plated Desserts
To display three different plated desserts for one cover each suitable for a la carte
service. Practical up-to-date presentation is required.
* Table space allocated: 90 cm x 80 cm
* Name of dish and ingredient list required
On registration form:
J-PD = Junior Plated Desserts
S-PD = Senior Plated Desserts
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Competition Categories
Category 10: Petit Fours with Showpiece
To display five different kind of Petit Fours, six pieces of each kind. The Petit Fours and
showpiece have to be in harmony, and theme based. The showpiece should be of
edible products only like chocolate, sugar, pastillage etc.
* Table space allocated: 90 cm x 80 cm
* Recipes of each kind required
On registration form:
J-PFS = Junior Petit Fours with Showpiece
S-PFS = Senior Petit Fours with Showpiece
Category 11: Novelty Cake
To display one theme based real cake. One cake slice, neatly cut of the cake, should
be presented on a separate plate for tasting. Size to serve 10 to 12 people, free shape.
Theme should be based on special event like Mother’s day, Birthday, Christmas,
Valentine’s day etc. Topping and decoration have to consist of edible products only.
* Table space allocated: 50 cm x 50 cm
* Name of cake and recipe required
On registration form:
J-NC = Junior Novelty Cake
S-NC = Senior Novelty Cake
Category 12: Wedding Cake
To display a three layer Wedding Cake, two layers to be dummy, and top layer to be real
cake. One cake slice, neatly cut from the top layer, should be presented on a separate
plate for tasting. The dimensions of the wedding cake including base or stand should
not exceed 90 cm width and one meter height. Topping and decoration have to consist
of edible products only (sugar icing, gum paste, fondant).
* Table space allocated: 90 cm x 90 cm
* Recipe required
On registration form:
J-WC = Junior Wedding Cake
S-WC = Senior Wedding Cake
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Competition Categories
Category 13: Decorative Showpiece
To display an artistic showpiece of competitor’s own choice of edible materials.
Only natural raw materials should be used for making the showpiece. The dimensions,
including base or stand, should not exceed 90 cm width and one meter height.
No external support or taped wire allowed.
Competitor should identify on registration form which of the materials below will be used
to make the showpiece.
A. Sugar
B. Pastillage
C. Chocolate
D. Marzipan
E. Fat
F. Cheese
G. Baked Bread Dough
H. Salt Dough
I. Fruit or Vegetable Carving
• Table space allocated: 90 cm x 90 cm
On registration form:
J-DS = Junior Decorative Showpiece
S-DS = Senior Decorative Showpiece
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Judging Criteria
The Judging Committee’s decision is final. No change or appeals are allowed.
The maximum points per exhibit are 100 composed as follows:
For categories 1, 2, 3, 4, 5, 6, 7, 8, 9 & 10
Plated Starters / Tapas / Vegetarian Platter / Show Platter Meat, Game, Poultry (Cold) /
Show Platter Fish, Shellfish, Mollusks (Cold) / Plated Main Course / Plated Main Course
Middle Eastern Cuisine / Three Course Menu / Plated Desserts / Petit Fours with
Showpiece
Composition
Professional Correct Preparation
Arrangement / Serving
Presentation / Innovation
25 Points
25 Points
25 Points
25 Points
For Team Exhibits
Each of the six categories requested in the team competition; i.e. tapas, starters, festive
platter, main courses, desserts, petit fours with showpiece, will be judged in accordance
with the above mentioned 100 maximum point score per exhibit. The total score will be
divided by six to reach the overall score of the team performance.
Composition
Ingredients and side dish must be in harmony with the main piece as to quality, taste
and color. For classical dishes, the original recipe is applicable (in case of doubt,
Escoffier shall prevail). Dishes must exhibit modern culinary art, served up in an
efficient manner, i.e., dishes carefully prepared and finished that may be considered to
constitute wholesome and healthy nourishment.
Correct Professional Preparation
Appropriate culinary preparation free of unnecessary additions and ingredients.
Dishes conceived hot have to be exhibited cold and must be glazed with aspic
(for presentation purposes only). Correct basic preparations of food, corresponding to
today’s modern culinary arts. Method of cooking as listed on menu should correspond
with the food displayed.
Arrangement / Serving
Economy and time spent have to be taken into consideration. Plated dishes should
make easy and practical service possible. Clean arrangements and exemplary plating
are preferred.
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Judging Criteria
Presentation
Presentation should be appetizing, tasteful, elegant and in line with contemporary style.
Food items utilized must be in harmony as to quantity and the number of persons
indicated.
Judges have the right to take out any portion or display that does not correspond with
the correct ingredients used.
Menu can be displayed anyway, you chose. Recipe MUST be typed in English including
ingredients and weights, and method of preparation (short version).
For categories 11 & 12
Novelty Cake / Wedding Cake
Composition
Professional Correct Preparation
Taste / Texture
Presentation / Innovation
25 Points
25 Points
25 Points
25 Points
Taste & Texture
One slice of the cake should be separately displayed to judge the taste and texture of
the cake. Taste and texture should be in accordance with the submitted recipe of the
cake.
For category 13
Decorative Showpiece
Degree of Difficulty
Work Involved
Creativity
Presentation
25 Points
25 Points
25 Points
25 Points
Degree of Difficulty
The degree of difficulty involved in the creation of the exhibit.
Work Involved
The amount of work involved in the creation of the exhibit.
Creativity
Individual ideas must be developed and realized in an original way using culinary
materials. It should be possible to see the novelty of the display spontaneously.
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Presentation The exhibit should show enthusiasm on the principles
of ethics and aesthetics.

Awards & Certificates
Certificate of Participation
All competitors, individual competitors and team members, who have completed their
classes for which they have been registered, will each receive a Certificate of
Participation on the day of their participation during the Salon.
Medals & Award Certificates
The respective medals and certificates will be awarded to any individual competitor and
to all team members if the following points were achieved:
Gold with Distinction
GOLD
SILVER
BRONZE
MERIT CERTIFICATE
100 Points
99-90 Points
89-80 Points
79-70 Points
69-50 Points
Please note for participating teams, a corresponding certificate will be awarded also to
the catering establishment of the team.
SPECIAL AWARDS
TEAM COMPETITION - ECA CULINARY TROPHY 2011
The team with the highest total overall score will be awarded with the ECA CULINARY
TROPHY 2011
The ECA has the right to not award the ECA Culinary Trophy 2011 if the highest score
does not reach the level of a silver medal.
INDIVIDUAL COMPETITORS
Special awards for individual competitors with the highest scores will be given as
follows:
Seniors
Highest score achieved within category 1 till 5
Highest score achieved within category 6 till 8
Highest score achieved within category 9 till 12
Highest score achieved within category 13
Juniors
Highest score achieved within category 1 till 5
Highest score achieved within category 6 till 8
Highest score achieved within category 9 till 12
Highest score achieved within category 13
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Awards & Certificates
- No religious, political or sexual related displays and or show pieces will be allowed for
the exhibition, these items will not be judged and will be removed by the jury.
- All exhibits will be judged the day of exhibition. Merit Certificate winners will be
announced at 17.00 hrs. The Award Giving ceremony for medal winners and highest
scores will be at 18:00 hrs on 15 June.
- Medals and Certificates will be awarded on 15 June at the discretion of the judges
subject to a satisfactory standard being reached
in each category.
In case of dispute, the guidelines as laid down by WACS will apply.
- The Judging Committee will comprise of international experienced professional chefs
approved by WACS.
- Any medals or certificates that are not accepted by the competitor or his/her helper at
the presentation ceremony will be withheld, unless prior arrangements are made with
the organizers.
- Medals and certificates presentation ceremony will be held for all categories on
Wednesday 15 June, at 18:00 hrs at the InterContinental Citystars, Al Saraya ballroom.
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Rules and Regulations of Participation
Please read the following carefully. The instructions herein are mandatory.
None compliance with any of the points mentioned could lead to disqualification
1. The Egyptian Chefs Association (ECA), a member of the World Association of Chefs
Societies (WACS), is the body responsible for the salon and the investiture of the
salon organizing committee.
2. Participation in the National Salon Culinaire 2011 is open to any Egyptian
professional chef, pastry chef, bakery chef and cook who is currently employed at
a recognized catering or hospitality establishment.
3. Each individual contestant is allowed one helper to assist him/her with arriving
equipment, setting up, etc. No other help is allowed to a competitor. Assistants have
to be signed up by name on your registration form. Only competitors and assistants
signed up by name and dressed in chef’s uniform will be allowed into the ballroom
during the set-up time.
4. All competitors and assistants MUST wear freshly laundered chef’s uniform
(no jeans allowed) with headgear when setting up, and during the award presentation
ceremony. If a competitor or/and his assistance is incorrectly dressed during the
setting up or the award presentation ceremony he/she will either be disqualified or
the awards will be withdrawn from him/her.
5. Competitors should attend to, unpack and display their exhibits on the day and time
specified by the committee.
6. While it is in the best interest of competitors to keep their exhibits in a clean and
attractive condition, NO exhibits may be removed until the specified time for removal,
nor will any interference with goods entered for the competition be allowed after
exhibits have been submitted for judging.
7. All exhibits of perishable nature must be removed as specified by the committee,
failing to do so the committee shall have the authority to disperse, remove or destroy
any exhibit not removed by the exhibitor.
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Rules and Regulations of Participation
8. Exhibits MUST be of EDIBLE PRODUCTS ONLY.
9. All competitors must ensure that no name/logo of their organization/hotel is visible
to the judges during judging.
10. Competitors please NOTE that points will be deducted if the complete or part of the
display is not kept within the space limit allocated.
11. The organizer shall not under any circumstances be responsible for the loss or
damage of any exhibit, goods, and dishes or personnel belongings. However,
reasonable precautions will be taken to avoid loss or damage.
12. All exhibitors and competitors assign all rights concerning menus, recipes, videos,
photographs, sound recording, advertisement etc. to the Egyptian Chefs
Association.
13. The organizer is entitled to cancel or postpone the salon, or alter the duration, timing
or schedule of the event.
14.The organizer reserves the right to cancel any category or limit the number of entries
or extend, modify or revoke any of the rules and conditions without being held liable
for any claims for compensation whatsoever.
15. The registration fees are not refundable in case of cancellation or withdrawal of the
competitor.
16. The organizer reserves the right to redefine, modify or add to any of the above rules
and conditions and their interpretation of these is final.
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Guidelines
General
Culinary art exhibitions are the show window of the profession and should serve daily
practice, give junior cooks new ideas and inform a broader public of the progress in
culinary art. For economic and personal reasons, exhibits should reach the greatest
effect by simple means. Judges will recognize the personal skill and performance of the
exhibitor. For exhibitors and judges, the following guidelines shall apply.
Exhibits
Exhibits must be designated correctly. In order to get appropriate recognition by the
judges, the exhibitor must exhibit the entire category requirement on that day.
1. Composition
- Ingredients and side dishes have to be in harmony with the main piece as to quality,
taste and color.
- For classical dishes, the original recipe is applicable (in case of doubt, Escoffier shall
prevail).
- Platters must not present pompously piled up classical ideas, but modern culinary art
served up in an efficient manner, i.e. dishes carefully prepared and finished that may
be considered to constitute wholesome and healthy nourishment in the sense of
dietetics.
2. Correct Preparation
- Appropriate, culinary impeccable and healthy preparation, free of unnecessary
additions and ingredients. The exhibitor assures that the exhibits have been produced
and prepared completely by himself, or the registered team members. If this
assurance is not given, the jury will not judge the exhibit.
- Clean, correct cut of meat.
- Meat English style has to be roasted a point, i.e. pink, so that no blood comes out in
the process of glazing with aspic.
- The platter should not look unattractive by meat and vegetable juices.
- Vegetables have to be cut in an exact expert way.
- For better preservation, side dishes should not be overcooked.
- Artificial thickening may be used for whipped cream, whipped egg white, creams etc.
- Dishes, conceived hot but exhibited cold, must be glazed with aspic (for preservation
purposes).
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Guidelines
3. Practical and Modern Serving
- Economy and time spent have to be taken into consideration.
- Plate dishes should correspond to actual service, rule of dump: 1/2 of a la carte dish.
- Pompous plates should not be used.
- Plate bottoms must not be mirrored.
- Meat slices have to be arranged before the remaining piece of meat with the cut in the
direction of the viewer, and not as they fall when cut, to allow the guest to serve himself
quickly and without any difficulty.
- Artificial ways of serving, salad leaves, bunches of parsley, tomato halves & roses,
radishes, whole Truffles do not belong on a cold or hot restaurant plate.
- Egg dishes are served on glass or china plates only.
- If eggs are served on silver plates, they must not get in touch with the plate.
- Paper should only be used under dishes fried in the frying pan, not otherwise.
- If textile napkins are used, they should be underlined by paper doilies.
- Meat, fish, vegetables and sweets should not get in touch with textile.
- Small croutons are not considered to be bases.
- Plate rims should remain free.
- Tinfoil, wax, wood and similar things do not go together with cooked dishes and have
to be avoided.
- The coloring of aspic, especially in color glazing and unrelated for the treatment of
food, is unsanitary and undesirable.
- If fruits are used, meat should be garnished only with small fruits, thin fruit slices, etc.
4. Presentation
- The size of the plate must be adequate to the dish and the number of persons.
- Dishes should be nicely served and be in perfect harmony.
- Main dish and decoration should be in conformation as to size and colors.
- The plates should not give the impression of being overloaded.
- If necessary, side dishes have to be served separately.
- Sauceboats should be filled to 1/2 only.
- Vegetables which are not precisely cut or which are formed into shapes lead to
a reduction of points.
5. Difficulties and Work Expended
Taking into consideration that victuals are employed, the judgment is primarily based on
the artistic work but also on the degree of difficulty and the work expended.
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