22-26.11.2014

EXPOGAST 12th INTERNATIONAL TRADE SHOW FOR GASTRONOMY

22-26.11.2014

Community catering teams Condition of participation

Catering establishments of public catering, Staff restaurants, hospital restaurants, school restaurants, military teams

22-26.11.2014

EXPOGAST 12th INTERNATIONAL TRADE SHOW FOR GASTRONOMY

22-26.11.2014

Community catering teams Condition of participation

Catering establishments of public catering, Staff restaurants, hospital restaurants, school restaurants, military teams

Organiser and responsible supervisor of the international culinary exhibition EXPOGAST

2014 Villeroy & Boch - Culinary World Cup: Vatel-Club Luxembourg, Association of professional chefs of the Grand Duchy of Luxembourg, Amitié Gastronomique Francois Vatel.

For all information concerning the competition in relation to EXPOGAST 2014 Villeroy

& Boch - Culinary World Cup please check our website www.vatel.lu or contact us by email: [email protected]

Organised by:

Supported by: WO R L

DA

T IO SS O C I A

C H E F S SO C

N

IET

OF

IE

S

Community catering teams Condition of participation Duration and opening hours

The EXPOGAST 2014 Villeroy & Boch - Culinary World Cup takes place from Saturday 22nd November 2014 to Wednesday 26th November 2014 at Luxexpo, Luxembourg-Kirchberg.

The exhibition is daily open

For participants from 5am. to 9.30pm. For visitors from 11am. to 9pm.

Opening ceremony

The national teams are going to be officially introduced during the opening ceremony, which will take place on Friday 21 November 2014 at 5 pm. at Luxexpo, Luxembourg-Kirchberg.

• of

the kitchen and the food distribution, the hotel and kitchen that had been on the disposal of the community catering teams, • of the professionally correct execution of the hot kitchen competition at the Restaurant of the community catering. • of

Accommodation

The cost of accommodation for all community-catering teams in Luxembourg is at the expense of the organiser. 2 double rooms per registered community catering team will be booked limited to 2 nights, from 21st to the 27th November 2014.

The members of the community catering teams are requested to wear their cooking outfit and hat during the opening ceremony.

For community catering teams who choose to book a hotel on their own, the organiser can reimburse the cost of maximum 80 Euro per double room/night (breakfast incl.) for a total of maximum 320 Euro. Refund is only possible against presentation of the original invoice.

Closing ceremony

Programme requirements

Outfit of the community catering teams

The award ceremony and the announcement of the EXPOGAST 2014 Villeroy & Boch - Culinary World Cup – Community Catering Award will take place on Thursday 27th November 2014 at 10 am. at Luxexpo, Luxembourg-Kirchberg.

Registration

Online registration is to be processed via www.vatel.lu For information or questions in relation to the online registration, contact us by email: [email protected]

Registration until 30th March 2014 • Final

and complete registration with nominal announcement of the team (and team members) by 30th March 2014 at the latest. • For publication a colour picture of the team is needed (email to [email protected] by 1st June 2014). • The menu proposition has to be submitted by email to [email protected] by 1st June 2014. • The precise recipe for 150 people has to be submitted to the jury at the start of the competition and has to include the costing, ordering of goods, recipes, nutritional value calculation.

2 teams per day will perform on five subsequent days during the Expogast 2014 Villeroy & Boch Culinary World Cup for the Community Catering Award. Two fully equipped kitchens and two food service stations, located opposite one another in the competition area, ensure equal conditions. The teams have to conceptualize, plan, organize and realize a lunch on the theme “Europe meets Asia”; including pricing, ordering of goods, recipes, nutritional value calculation, preparation, decoration and food distribution. Number of guests: 150 
 Total cost of goods shall not exceed EUR 5 per person. Service: self-service based on the free-flow-system; in addition, one main-course will be cooked & served at the front-cooking station. 
 The following elements are required:

The teams are allowed to have a helper to tidy the kitchen and do the washing up during the work in the kitchen. However, he must be clearly discernible from the other members of the team.

soup meat dishes or 1 meat and 1 fish dish • 1 vegetarian dish • 2 starch side dishes • 2 vegetables side dishes • salad buffet • 1 dessert

A further helper can take care of the decoration of the cold buffet (salads / desserts) and the refilling of the buffet during service time. This helper is not allowed to enter the kitchen.

It must be possible to place the entire menu on the service tray. Exception may be the dessert, if it can be taken at a later time from the guest (eg. Ice cream).

Important: All of the team members have to work in the same establishment / for the same company.

Customs

Team composition

A community catering team consists of 4 persons: 1 executive chef and 3 cooks (cooks, apprentices, kitchen assistants).

Deposit

The community catering teams will be requested to pay a deposit of 500 Euro and a participation fee of 300 Euro. Transfer costs are at the expense of the remitter. The payment of the deposit and of the participation fee can only be done via our Internet site www.vatel.lu. The paid deposit will be reimbursed after the competition and under condition of a handover/restitution in due form:

• 1 • 2

Generally there should be no problem with the import of goods in limited quantities into Luxembourg. From overseas the regulations must be respected. Each participant / team receives - upon request - a participation card which has to be shown at customs upon request. Each imported good underlies the health and hygienic food regulations as defined by the EU.

Goods and raw materials

All goods and raw materials required for the preparation of the plates/platters and meals are available at the best quality in Luxembourg. As an advance order is necessary, the participants can

EXPOGAST 12th INTERNATIONAL TRADE SHOW FOR GASTRONOMY

22-26.11.2014

Community catering teams Condition of participation be provided with a list of special shops upon request. The teams must procure all products by themselves.

Material costs

The raw materials for the elaboration of the exhibition plates and decorations are at the expense of the teams.

Benefits

The organisers refund 150 x 5 = 750 Euro per community catering team of the cost of products purchased.

Preparation of the exhibition plates

The community catering teams will be given working stations for the preparation of the exposition platters / plates .

Receptions and activities

Countries or teams that wish to organise a reception or event during the EXPOGAST 2014 Villeroy & Boch - Culinary World Cup is kindly requested to contact the organisers at least 6 months in advance.

Adviser

Upon request, each community catering team will be allocated an adviser to assist them during their stay in Luxembourg.

For the community catering competition permitted food to be brought into the kitchen at the start of the competition • Salads

- cleaned and washed but not cut or mixed. • Vegetables, fruit, potatoes, onions, and starch products - cleaned, washed, not cut, must be raw. • Fish - gutted, scaled but not filleted, additional fish bones are allowed. • Seafood without shell/carcass. • Meat/Poultry - deboned, not portioned, not cut. Bones for stock or sauces may be cut into small pieces. • Stock - basic stock, not reduced, not seasoned and not spiced. • Biscuit, meringue, pastry sponge, pre-fabricated biscuit, macaroon, and sweetmeats are allowed, but not cut nor rolled out. • Basic recipes can be weighted out but no further processing. • Decor elements must be 100% site assembled. Applies to all components: It may be processed up to maximum of 6 convenience products (CV products). The CV products brought (highlighted as CV product) must be presented to the jury during the morning mise en place control.

It counts as a CV product, a product: • that has been partially or completely prepared by the food industry (stuffed pasta, fresh pasta, cut salads in a controlled atmosphere, frozen vegetables, fruits, herbs, dressings, ice creams, ...) and / or • a

prepared main piece - that needs to be raw (eg. own butcher’s meat roulade, ...)

and / or •

allowed goods as listed in the above list if it shows one further work step (eg. fish filleted = 1 CV product, cut vegetable = 1 CV product, ...)

In case of breach of the above mentioned rules the respective teams will be penalised with a deduction of 10% of the points obtained in the hot kitchen programme.

Kitchen of the Restaurant des Nations

The kitchens in the community catering restaurant are well equipped and are visible to the public. The community catering teams are requested to perform in clean working clothes. Kitchen furniture and physical inventory are to be handled with care. Each community catering team is liable for missing equipment. Hygienic and accurate work will be judged as well as the state of the kitchen after cooking. Each kitchen is equipped with 10 plug sockets of 220 volt. The crew can bring additional small machines, utensils, or hand tools. Maximum load of 10 kW must not be exceeded. The overload is controlled by a fuse.

Team

All 4 active team members are authorised to be in the kitchen during cooking. One helper is allowed to tidy the kitchen and do the washing up during the work in the kitchen. However, he must be clearly discernible from the other members of the team. A further helper can take care of the decoration of the cold buffet (salads / desserts) and the refilling of the buffet during service time. This helper is not allowed to enter the kitchen.

Schedule of the competition • 06h15

am. the competition starts, storing of goods in the kitchen, • 06h45 am. control of the mise en place, • 07h00 to 12h00 preparation, • 12h00 bis 14h00 service, • 14h00 to 14h30 cleaning of the kitchen and working area. Teams with delay at the start of service or during service will be penalized with a deduction of 5% of the points.

International jury

The international jury consists of officially recognised and approved experts. With the completion of the registration the team accepts the conditions of participation. • The

international jury starts working at 06h15 am. The judging of the plates takes place during service, which means 4 plates will be judged per service, without the team being able to determine which plates. • The served menu must correspond with the announced menu. • The international jury checks if the teams stay in the prescribed configuration. •

The team representative will have 2 members of the jury at his disposal on a daily basis for a feedback concerning the accomplished programmes.

Judging points Mise en place 0 - 10 points

Proper and professional preparation Hygiene, proper processing, kitchen organization 0 - 20 points Balanced nutritional point the courts, respect of the subject 0 - 10 points

EXPOGAST 12th INTERNATIONAL TRADE SHOW FOR GASTRONOMY

22-26.11.2014

Community catering teams Condition of participation Presentation Design of the output, comfortable atmosphere 0 - 20 points Taste 0 - 40 points TOTAL 100 points The prescribed number of 150 portions must be respected. Insufficient quantities are penalised by a deduction of points.

Hygiene

By decree of the jury chairman, the organiser exercises the right to disqualify any team in breach of international hygiene regulations. Note: WACS Hygiene on competition and WACS ethics and codes of conduct can be downloaded on the WACS websites under competition. (http://www.worldchefs.org/en/node/533)

Award ceremony

The bestowal of medals, certificates and prizes takes place daily at 7.00pm. in the halls of the LUXEXPO in Luxembourg-Kirchberg.

AWARDS Classification / prices

Distribution of points For the community catering competition the following prizes are awarded according to points scored:

90-99.99 points: gold medal and diploma 80-89.99 points: silver medal and diploma 70-79.99 points: bronze medal and diploma 30-69.99 points: diploma For the hot kitchen programme the following prizes are awarded according to points scored: 100 points: gold medal with diploma and congratulations of the jury 90-99.99 points: gold medal and diploma 80-89.99 points silver medal and diploma 70-79.99 points bronze medal and diploma 30-69.99 points diploma The best ranked community catering team receives the Villeroy & Boch - Culinary World Cup “Community Catering Award” The 4 team members receive the Villeroy & Boch - Culinary World Cup “Community Catering Award” extra prize in gold. The second ranked team receives the Villeroy & Boch - Culinary World Cup “Community Catering Award” extra prize in silver. The third ranked team receives the Villeroy & Boch - Culinary World Cup “Community Catering Award” extra prize in bronze. Each team member (4 members) receives a medal and diploma according to the points scored.

INSURANCE

The organiser assumes no responsibility for private exhibition material or other objects of value. The exhibitors must themselves insure the risks of participation to the exhibition.

100 points: gold medal with diploma and congratulations of the jury

EXPOGAST 12th INTERNATIONAL TRADE SHOW FOR GASTRONOMY

22-26.11.2014