Gastro World Master Chefs International Competition

15-18 November 2019

Denizli/Turkey

 

REGULATIONS

 

  • Check-in date for teams is November 14, Check-out date is November 19, 2019
  • All competitors register  to the competition  with  the application form to email by gastronomidernegi@gmail.com
  • Registration fee for participation is 35 Euro for each category for competitor just black box category is 50 Euro for team.
  • Accommodation fee for participation is 20 Euro for each day bed and breakfast
  • MEDAL SCORING SYSTEM:

60-69 points Merit Medal

70-79 points  Bronze Medal

80- 89 points Silver Medal

90-99 points Gold Medal

100 points Gold Medal with distinction

 

RULES

  1. Registration deadline is November 15, 2019.
  2. Competitors will bring their raw foodstuff with themselves for each category. Using convenience food is prohibited. (All food has to be delivered in proper hygienic and protected boxes).
  3. All categories are 45 minutes. Just Black Box is 90 minutes.
  4. The heating and cleanliness of plates is one of the judging criteria for the jury during the food presentation.
  5. Using inedible decorative elements is prohibited.
  6. The judging criteria of the jury are the cooking techniques, the usage of foodstuff, craftsmanship of cooked food.
  7. The jury is informed, so that they judge competitors, who show their highest skills during the preparation.
  8. During the period for the related category,

including: Butchery, Filleting Fish and completing maximum tasks are the main criteria and provides advantage for competitors.

  1. The Jury and the awarding committee knows about necessity of preliminary preparation of food.
  2. Except category criteria, the following are permitted:

fresh cut vegetables and fruits

basic stocks

dough (not cooked) (excluding pasta category)

  1. All necessary precautions about the safety of plates and equipment are taken by organizers.
  2. However, all foodstuff is under the responsibility of the competitors.
  3. Organization committee is not responsible for the damage and missing of personal materials and equipment.

 

CATEGORIES

Junior

DNZJ 1 – Restaurant Poultry Dish Platter

Competitors have 45 minutes to prepare, cook and serve two portions on two separated plates made with poultry.

DNZJ 2 – Restaurant Fish Dish Platter

Competitors have 45 minutes to prepare, cook and serve an original fish dish for two persons on two separate plates.

DNZJ 3 – Restaurant Meat Dish Platter

Competitors own preference original dish of meat is prepared, cooked, served in 45 minutes two persons on two separate plates.

DNZJ 4 – Restaurant Dessert Platter

Competitors have 45 minutes to prepare, cook, and serve hot or cold  dessert of their own preference two persons on two separate plates.

DNZJ 5 – “Black Box”

The competitor has the task, within 60 minutes, to prepare a meal at the personal discretion of the foods contained in a black box, in two identical samples, served individually. All techniques are allowed (cooking, roasting, frying, blanching…). The food must be prepared and presented within 50 minutes from the beginning of the competition. Each competitor is obliged to present the name and description of the menu with norms and techniques in the English language at the presentation table in front of the competitor’s box. All foodstuffs that are in the black box need not to be used, but the number of the used foodstuffs when preparing meals will be taken into account when evaluating. Disclosure of the contents of the black box will be performed in front of the judge jury in front of the competitor’s box, before the start of the competition. Organizer provides the groceries.

 

 

CATEGORIES

Senior

DNZS 1 – Restaurant Poultry Dish Platter

Competitors have 45 minutes to prepare, cook and serve two portions on two separated plates made with poultry.

DNZS 2 – Restaurant Fish Dish Platter

Competitors have 45 minutes to prepare, cook and serve an original fish dish for two persons on two separate plates.

DNZS 3 – Restaurant Meat Dish Platter

Competitors own preference original dish of meat is prepared, cooked, served in 45 minutes two persons on two separate plates.

DNZS 4 – Restaurant Dessert Platter

Competitors have 45 minutes to prepare, cook, and serve hot or cold  dessert of their own preference two persons on two separate plates.

DNZS 5 – “Black Box”

The competitor has the task, within 60 minutes, to prepare a meal at the personal discretion of the foods contained in a black box, in two identical samples, served individually. All techniques are allowed (cooking, roasting, frying, blanching…). The food must be prepared and presented within 50 minutes from the beginning of the competition. Each competitor is obliged to present the name and description of the menu with norms and techniques in the English language at the presentation table in front of the competitor’s box. All foodstuffs that are in the black box need not to be used, but the number of the used foodstuffs when preparing meals will be taken into account when evaluating. Disclosure of the contents of the black box will be performed in front of the judge jury in front of the competitor’s box, before the start of the competition. Organizer provides the groceries.

 

CATEGORIES

Art Classes

Category D 1: Culinary Artistry

Cold food decorations and showpieces are sculptures made out of margarine, ice, salt, or cut into decorative shapes and forms, etc.

Category D 2 : Pastry Artistry

Pastry ornamental sugar work can be icing, pulled or blown sugar into forms and lacework, painting with chocolate, ornamental chocolate work, chocolate cut into decorative shapes and forms, creations made of nougat and tragacanth, pastillage, gum paste, objects modelled in marzipan, and decorative cakes.

Category D 3 : Vegetable Fruit Carving/Cheese Carving

To bring in already prepared one display of fruit and/or vegetables and/or cheese carving, no supports are permitted. Any type of base and support to the artwork is permitted. Display area 80 x 80cm. Toothpicks and wooden skewers (timbers) are permitted but should not be visible. Theme Free Style. Height limits are 75 cm.

Category D 4: WEDDING CAKE

To exhibit a three-tier wedding cake within a maximum area of display” (80 cm) x (80cm). Cakes are to be entirely decorated by hand. All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or other appropriate materials may be used. Height limits are 1 meter.

 

App Form