II International Culinary Competition
Trendy Chef
2013

Conditions

"Table of challenges"

Competition is nominated for the Polish Culinary Cup 2013 in Poznan

1. The organizer of the contest:
Hotel "Sunny Mill" **** in Bydgoszcz
Withthe support of
Confectionery "Sowa" in Bydgoszcz
Le Cordon Bleu London
Chefs Association Kujawy Pomerania and Euro Toque Poland

2. Purpose of the Competition.

2.1 The purpose of the contest is to discover, explore and promote new talent and culinary personalities.
2.2 trendy Chef is a competition in which we are looking for new culinary trends, which will be valid in the Polish catering for the next year.
2.3 Present new ideas taste, technical design combined with modern and current aesthetics of food on the plate.
2.4 inspire through new techniques, technology and culinary chefs to continue to work and the development of modern Polish cuisine.
3.The time and place.

3.1 Place of the competition: Hotel "Sunny Mill" in Bydgoszcz
3.2 Date: April 27, 2013
3.3 The official organizer and contact address and correspondence to:
Hotel "SlonecznyMlyn"
Ul. Jagiellońska 96
85-027 Bydgoszcz
Poland
Person to contact:
RafalGodziemski - Tel +48 723 677 362
E-mail
And
Marketing Department. Tel: + 48 052 561 3161
ul. Jagiellońska 96
85-027 Bydgoszcz
Tel: +48 52 561 3100
+48 723 669 609
fax: +48 52 561 3200 ;
3.4 Official website for the contest:

3.5 Media sponsors (details on the conditions of the competition)
- platform catering
and
- Publishing beverage

4. Conditions of participation

4.1 The competition is open to chefs working in restaurants and hotel restaurants in Poland and abroad.
4.2 The team consists of two people:

a. Chef - cook holding a professional degree in any of the occupational hierarchy. Chef must be at least 25 years.
Chef - is responsible for the organization of work, job preparation, high skill, taste, aesthetics and manner of work, creativity, technique
b.Demi Chef - Help cook holding any level of the organizational hierarchy. There is no age limit
Demi Chef will be evaluated for their work and support and the ability to serve meals according to planned activities by the chef.
4.3 Number of teams participating in the competition to eight teams
4.4 In case of more applications to participate selection jury will decide.
4.5 Condition of participation is legible, complete and send the correct application form, accompanied by photographs of the proposed course of the competition.
4.6 In the form, specify in what amounts, and what additional equipment or facilities will be brought by a participant to complete meals. (See item 6 in the job description)
4.7 The deadline is on January 31, 2013
4.8 The list of participants will be announced by February 5, 2013
4.9 Participants are required to confirm your participation no later than 14 days before the date of the competition. In case of withdrawal from participation in the competition for the team will place on the reserve list. Reserve team will be informed participation in the competition for 12 days before the date of the competition.
4.10 The application form can be downloaded: or
4.11 Applications should be sent by email to the following address:
4.12 nomination Polish Culinary Cup winner and receives only the team captain at the same time, which took first place in the competition Trends Chef.
4.13 Due to the international nature of the competition on behalf of Trendy Chef Polish Culinary Cup rules for 2013 to announce the following:
a nomination for the CPP in 2013 the winner of the Trendy Chef Competition, which has been reported as a captain in the registration form. The captain may change the midfielder and captain can not occur, instead of someone else.
b The Polish Culinary Cup team captain in 2013 must be at least one person holding the nationality of Polish. I can work in Poland or abroad. The second can be a chef cook a different nationality.
c In the case of classes in Lamentations Chef Competition, first place in 2013 where the team's captain cook a different nationality, a nomination for the Polish Culinary Cup 2013 will be transferred to the next in order of the place where the captain is the chef of Polish citizenship.
In the case where the winning team chefs are other than Polish citizenship, they retain the rights to all winning prizes for the winners of the competition przewiedzianych Trends Chef, with the exception of nominations for the CPP and receive Cup and title of Trendy Chef for 2013.
5. The competition task.

5.1 The participants' task is to prepare soups, main course and dessert.

a. Soup
- The main theme is fish soup.
- The provision of copyright should be unique idea served at their own discretion. Porcelain to the main course and the selection of which will be organized on the day of the contest, the details of the item. 5.3 and 5.8
- The essence of dish will be the main flavor, presentation and design according to the latest trends, technology, avant-garde, the difficulty and the selection of food items and the perfection of preparation.
- Prepare 6 servings - 5 to evaluate the jury and one for display.
- Other products of the type of fish soup and participants choose their own in 5 minutes before the scheduled start but the device exploded in positions of
"Table of challenges"
b. Main Dish

- The theme of the main dish as the main ingredient is obligatory duck, any of its element or elements
- The provision of copyright should be unique idea served at their own discretion. Porcelain to the main course and the selection of which will be organized on the day of the contest, the details of the item. 5.3 and 5.8
- Prepare 6 servings - 5 to the jury and one for display.
- The essence of dish will be the main flavor, presentation and design according to the latest trends, technology, avant-garde, the difficulty and the selection of food items and the perfection of preparation.
- On the day of the contest organizer will provide basic product to comply with the competition dishes as:
Duck (selected items) - in the amounts reported in the registration form.
The product will provide the main course organizer and it can not be brought by the participants.
Other products to the main course we choose participants in the 5 minutes before the scheduled start but the device exploded in positions of
"Table of challenges
c. Dessert

- The subject as a compulsory component Dessert is chocolate.
- The provision of copyright should be unique idea.
- China will be provided by the organizer. It will be one kind of porcelain for all teams. Plate for dessert will be presented on February 28, 2012 at
- Prepare 6 servings - 5 to the jury and one for display.
- Dessert is the essence of beauty on the plate, delicate in flavor and presentation techniques used in the preparation of desserts, and a selection of surprising mix of flavors and perfection of preparation. It is important to comply with the conditions dessert restaurant which can be prepared and served by chefs and freely provided to guests by the staff.
- Other additions to the menu can be used at the discretion of the author, and all food must be edible decorations.

-Chocolatefordessertcontestorganizerwill providetheamountspecified in theapplication form.It will be a70%chocolateready for downloadfrom thesharpenertochocolate.
- Othercomponents ofthe participants'll bring a desserton its own.

-All ingredientsmust beedibledessert.
- Allcomponents ofthe dessertmust be madeduring the competition
- Allowedto usenatural pigmentspreparedpastry, confectioneryandsuedespray.
5.3 Totaltime to prepare thefoodcompetitionis 120min

- 10 minutes for the connection of additional equipment and prepare the equipment needed to do dishes including month en place to prepare dessert.
- 5 minutes to select additional components of the "Table of challenges" needed to complete the course and pledges to the soup and main course. After this time the products table is closed and participants will perform in the course of time selected products.

- Time to prepare dishes include:

- 60 minutes to prepare and give the soup - after this time will be charged for every minute penalty points
- 100 minutes to prepare and provide the main course - after this time will be charged for every minute penalty points
- 120 minutes to prepare and give a dessert - after this time will be charged for every minute penalty points
5.4 Timeout entail penalty points which are discussed in section 8 - Criteria ratings technical jury. Timeout of 10 minutes may be subject to disqualification of the team.
5.7 The competition will be drawn on several types of liens. Participants will have five minutes to choose one type of food platters for presentation and / or additional container vessel which will be complementary - but the selection is not required. Company name will be announced on February 28 and the types of lines will be issued on the day of the competition.
5.8 "Table of challenges" - a table of products needed to produce food competition.
- The exception is the main product for the main course which will be delivered by post in respect of each of the teams on the day of the competition.
- From the table, you can select an unlimited number of products needed to complete the course
- All products chosen must be used for food.
- Do not download from the table more products than is required to prepare six meals (except packaging or sealed containers such as flour, spices sealed packaging, milk, etc.)
- The board will also be required to present dishes soup and main course. Please select one type of pledges in the amount of six pieces to the main course, and six soup plates.
- The main dish and soup, you can add one additional vessel in the amount of six pieces - one for each plate. Some additional vessel must be given to the food.
- The selection can be chef and assistant.
- "Table of Challenges" will include other components for each of the two groups of participants (6.1)
- The table includes all four of the team and make the selection of products at the same time at a fixed time of 5 min.
- When selecting participants make before the end of regular time, return to the starting position where the work will begin after the permit technical judge.

6. Positions and equipment specifications.

6.1 Competitors will be competed in two rounds of four teams will be admitted together and at the same time.
6.2 The organizer provides:
- Combi steamer on each of the positions (without GN)
- Induction cooker or gas
- Work table with sink
- Work table
- Tables haulage
- Table Presentation
- Waste bin
-Sharpenerwith 70% chocolateoneforall sections. (Chocolateis readyfor use)
-Marbleworktops, one at each
- Microwaveone ateach position
-Refrigerator-chiller-1 pthatcan useofall the teamsat thestart.

6.3 Participants may bring any necessary equipment (gas, electric) needed to complete courses by arrangement with the organizer.
6.4 Other small appliances participants bring with them (pots, pans, knives, boards, etc.)
6.5 Participants in the prescribed clothing contest cooking spaces:
- Jacket, apron - white (provides organized by the registration form)
6.6 Additional equipment not reported to the organizer will not be allowed to be used during the competition
7th Terms and organizational matters
7.1 Participants will come into place on April 26, 2013.do hours 15 this
7.2 The organizer will provide accommodation - double-room with breakfast for teams competing
7.3 Travel costs covered by the participants themselves.
7.4 On 26 April at 18:00 at the briefing team draw will be conducted starting order of individual teams.
7.5 A detailed plan of the day will be announced 3 weeks before the date of the competition.
7.6 Attractions and any supporting information will be regularly presented on the day of the competition
7.7 The organizer reserves the right to publish the photos and recipes of participants
7.8 Reported recipes and photos must be copyright and may not be copied or violate the rights of third parties
7.9 Participants in the contest end date of transfer copyrights to the materials sent to the recipes and photos), and the right to distribute papers materials, including, without territorial restrictions and time, all known at the time of transfer of operational fields, such as: recording, reproduction of any technology, marketing, introduction to computer memory, public performance or public performance, exhibition, display, rent, lease, give, or with the vision of a wired or wireless audio for terrestrial stations, Broadcast via satellite, at the same time and the integral of the song being broadcast by other radio or television organization, publication and distribution via the Internet.
7.10 The organizer reserves the right to change the date and location of the contest for any reason.
7.11 The organizer reserves the right to cancel the contest for any reason.
7.12 The organizer reserves the right to change the regulations without prejudice to the fundamental principles and objectives of the Competition TC.
8th Evaluation criteria, the Jury Prize
8.1 The struggle will assess the two trains that professional jury will be composed of international chefs.
8.2 The jury will evaluate the tasting:
Point:
1-10- Presentation of thefood
1-10 -General appearance
1-10- Noartificial additiveschanging the tasteproducts
1-10- Techniquesusedin the preparation of
1-10 -Dishesaesthetics ofthe End
1-15-The taste offood
1-10 -The taste oftheir ownproduct;
1-10- Summaryflavoredproducts;
1-10 -Getting the rightaccessories
1-10 -Seasonretain theflavor oftheir ownraw material.
1-10 -TakenDifficultyfood
1-10 -Innovation, moderndishes
1-10 - Functionality food restaurantin the actualCharter

The maximum number of points awarded by the jury is 135th tasting

8.3 Technical Jury will be judged:
Mise en place

1-5 - Preparation of products and equipment;
1-5 - The division of work
1-5 - Clean work;
1-5 - Clean after work.

Professional work

1-5 - The correct technique of production;
1-5 - Product Consumption
1-5 - The correct use of processing.
1-5 - collectivity work

The maximum number of points awarded by the Jury of the 40th Technical
Exceeding the time allowed for the preparation of the competition course will be punished by the Technical Jury negative points. For every minute will be deducted 1 point.
After 10 minutes, the jury timeout cookery team work will be stopped and the dishes will be evaluated by the jury to the extent that has been done.
8.4 Results of the competition will be announced on the same day at the Gala Chef Trends.
8.5 Awards:
- Competition is officially nominated for the Polish Culinary Cup 2013 in Poznan.
The list of grand awards will be announced January 30, 2013 - Really worth the wait and check on a regular basis.