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Challenge
Title Sposor
Co-Sponsor
Tableware Sponsor
Kerala Culinary Challenge 2015
May 14-16, 2015
CIAL Exhibition Centre
Nedumbassery, Cochin
Challenge
K
erala Culinary Challenge 2015 is being organised
for the 4th time in the state and Chefs from all
over Kerala are being invited to take part in this
prestigious event and vie for top honours. The
application form is attached herewith.
Event Hours
10.30 am to 17.00 hrs
C O N T E N T S
Senior Chefs from Bangalore and from Kerala will be
the Judges for the competition.
Don't miss out on
this great Culinary opportunity!
Register your Hotel today!
1
Introduction
Page 2
Rules & Regulations
Page 3
Awards & Certificates
Page 4
Classes
Page 6-7
Application Form
Page 9
Receipe Form
Page 11-12
Kerala Culinary Challenge 2015
Challenge
May 14-16, 2015
Introduction
India Exhibition & Conference Services (IECS) is organising 'Kerala Culinary Challenge 2015 in conjunction with the 5th
edition of HotelTech 2015 (Kerala's Premier Hotel show) at Cochin. This event is supported and endorsed by Kerala
Hotels & Restaurants Association (KHRA), South Kerala Hoteliers Forum and Classified & Approved Hotel Association of
Kerala.
This year the Culinary Challenge will be held from May 14-16, 2015 at CIAL Exhibition Centre, Cochin. It will showcase
some of the finest culinary creations by individuals and teams from the leading hotels, bakers and restaurants in
Kerala.
Kerala Culinary Challenge 2015
The prime objective of this Culinary Challenge is to establish a professional platform where culinary professionals
across Kerala can display their individual and collective skills, creativity, learn and share experience partner and
network in a purely competitive and business like environment.
This event was conceptualized with an aim to promote culinary art through a competitive approach.
This Event aims to
?
Elevate the stature and status of the chefs and the junior chefs and apprentices in Kerala
?
Ignite creativity and interest in the culinary art.
?
Launch a platform for learning among the chef fraternity in Kerala
?
Create opportunities for the chefs to surpass in the culinary field
History of the Culinary Exhibitions and Competitions
During the 19th century culinary art exhibitions were a forum for the reformers of the culinary art, like Marie Antonie
Careme, Prosper Montagne, Joseph Favre and Auguste Escoffier. Even today, in our fast paced world, the major
function of any culinary art exhibition is to provide models, as well as the podium for the international development of
the art.
Where else but at a culinary art exhibition have the public and the professional world had a chance to obtain a complete
overview of the latest culinary trends?
Without culinary art exhibitions, the rising generation cannot go ahead about thinking as of what is to be done in the
field. It may be possible today to travel to each and every corner of the world, but not everybody has the time of the
financial means. Through these culinary exhibitions, one has the opportunity to see newer developments and exotic
creations from the alien cultures.
Culinary art exhibitions are a world-wide window. Chefs cooks, apprentices and students can have a chance to get
inspired and to incorporate into their daily work what they have been and experienced
Venue: CIAL Exhibition Centre, Cochin
Date :May 14-16, 2015
Event Hours: 10.30 am to 5.00 pm
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Kerala Culinary Challenge 2015
Challenge
May 14-16, 2015
RULES & REGULATIONS
These rules must be read before submitting the competition entry form
1.
2.
3.
4.
5.
6.
A competitor can participate in a maximum of 3
minutes before the appointed time.
classes. Competitors are restricted to one entry per
10. A recipe form is attached herewith. These must be duly
class, from each organisation.
filled and placed by the side of the exhibits if the class
It is imperative that the Title Sponsors-Custom
rules require it. The organiser reserves the right to
Culinary products are used in the following
request them.
categories: Hot Cooking Fish, Hot Cooking Chicken,
11. The Organisers reserve all rights to the recipes used,
Hot Cooking Chicken (Apprentice), Rice Dish &
and photographs taken at the event. Any publication,
Kerala Cuisine. Their products should be one of the
reproduction or copying of the recipes can only be
main ingredients used in the above mentioned
made with their approval.
categories
12. If an award is won, the competitor has to ensure
No changes of classes will be allowed. Please notify
his/her presence (or that of a representative) at the
the organisers in case you wish to cancel. Early
ceremony to collect it. All awards are to be accepted in
notification may allow an unsuccessful competitor to
chefs' uniform. Any trophy/medal/certificate that is not
prepare for the competition. Absentees without
accepted at the ceremony will be forfeited two weeks
written pre-notification will have their future
after the event.
Applications re-considered.
13. The Organisers reserve the right to remove display
In the event a competitor should change employers
exhibits if deterioration beyond acceptable standards
or personnel address/contact details it is compulsory
has taken place.
to notify the Organisers. In the event a competitor
does not notify the Organisers, His/Her participation 14. Entry fee will not be refunded should the Competition
be cancelled for reasons beyond the Organizers
will be cancelled.
control.
Submission of the application form shall mean that
the competitor agrees to abide by the Rules & 15. Chefs should wear appropriate uniforms.
Regulations of the Kerala Culinary Challenge 2015. 16. The organizers will not be held responsibility for any
No removal of display exhibits is allowed before
18.30 hrs. on the respective competition days.
Removal of exhibits will commence
after 18.30 17.
on each day. Competitors are to be present at there
allocated display area by this time. The organisers
reserve the right to dispose of uncollected exhibits 18.
after 19.00 hrs. on each day.
damage to or loss of, exhibits, equipment, utensils or
personal effects of competitors.
Competitors contravening any of the Rules and
Regulations of the event may be disqualified.
The Organisers reserve the right to rescind, modify or
add on any of the above rules and regulations and their
interpretation of these is final. They also reserve the
rights to limit the number of entries per class or amend
a competition section, modify any rules, cancel any
class or competition, or cancel/postpone the whole
competition event should it be deemed necessary.
7.
Entries for all classes are accepted on a first comefirst-served basis. Please note that with limited
Work/Kitchen stations, All Classes are usually filled
before the stipulated deadline for entries.
8.
Fees once paid will not be refunded under any 19. The competitor shall receive His/Her participation time
circumstances. However if a competitor is unable to
along with the final program in due course.
be present a substituted competitor may be
accepted as long as the Organizes have being 20. Competitors should be present in their chefs uniforms
along with their competitor badges at the awards
notified before the 30th of April 2015.
ceremony. Competitors will be informed the details on
Individual Competitors must be present at least 30
the awards ceremony in due course.
9.
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Kerala Culinary Challenge 2015
Challenge
May 14-16, 2015
AWARDS & CERTIFICATES
Certificate of Participation
Individual competitors who have completed their class for which they have registered will each receive a certificate
of participation.
Medals & Certificate of Award
The respective medals will be awarded to a competitor If they attain the following points
Medals
Mocktail
Hot Cooking–Chicken
/ Fish / Rice /
Kerala Cuisine /
Dessert/Seafood
Fruit & Vegetable
carving / Dress the
Cake/
Wedding Cake
Bread & Pastry
Display
Gold with distinction
150 points
100 points
80 points
40 points
Gold
135-149 points
90-99 points
72-79 points
36-39 points
Silver
120-134 points
80-89 points
64-71 points
30-35 points
Bronze
100-119 points
70-79 points
56-63 points
26-29 points
Challenge Trophies
Trophies will be presented to the Chef who accumulates the highest points in the class.
Best
Best
Best
Best
Best
Pastry Chef
Chef
Chef
Chef
Chef
-
Dress the Cake/Dessert/Wedding Cake
Fruit & Vegetable Carving
Seafood Dish
Hot Cooking - Chicken
Hot Cooking – Fish
Best Student Chef - Hot Cooking (Chicken)
Best Chef
- Rice Dish
Best Chef
- Kerala Cuisine
Best Chef
- 3 Course Menu
Best Barman
- Mocktail
In addition to the above our Title Sponsor will also offer:
Best “Cordon Bleu” Award for the overall best team in terms of Dish delivery
Best Seafood preparation with a Twist Award - Most innovative use of Custom Culinary Product
Best Poultry preparation with a Twist Award - Most innovative use of Custom Culinary Product
Best Rice preparation with a Twist Award
- Most innovative use of Custom Culinary Product
Best Kerala Cuisine preparation with a Twist Award - Most innovative use of Custom Culinary Product
Most Outstanding Chef
To qualify for this award the participant must enter at least 3 classes. The highest aggregate score from the best 3 classes will
be the winner.
Best Culinary Establishment
To receive this award the Establishment must enter minimum 8 classes. A Challenge trophy will be presented to the team which
accumulates the highest total of points from the 8 highest scores from all the classes entered.
Judges
- Judges will be established Culinary Professionals invited from within India.
- Jury members will be independent and the competition will be judged in an unbiased manner, to the best of each Judge's
knowledge and with consideration for prevailing culinary and cultural practices.
-The Judges decision is final. No correspondence will be entertained.
Business Gathering and Awards Ceremony
Please note that all participants should be present at the specified venue on the last day of the event (May 16th) by 3.00pm for
the business gathering and awards ceremony.
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Kerala Culinary Challenge 2015
Title Sponsor
TM
Co-Sponsor
Tableware-Sponsor
Challenge
CLASS 1
DRESS THE CAKE
CLASS 4
Competitors have 2 hours to decorate a finished sponge cake. All ingredients &
decorations have to be edible, and mixed on the spot. These can include
chocolate, icing, brown sugar, pastry condiments etc. There are no height
restrictions to the finished piece. The cake will be tasted. Exhibits will be
displayed until the end of the day of competition.
All ingredients, utensils/implements etc. are to be provided by competitors.
Sponge cake either round (30 cm diameter) or a square (30cm x 30cm) will be
provided by the organisers.
* The organizers will also provide a working table and 1 power point.
Judging Criteria
- Suitability in complementing Food Displays
0-10 points
- Cleanliness, hygiene, correct usage of equipments 0-20 points
- Presentation and General Impression and Taste 0-30 points
- Technique and Degree of Difficulty
0-40 points
CLASS 2
* Recipe required in kitchen
Judging Criteria
- Mise-en-place and Cleanliness
- Correct Preparation
- Creativity and Presentation
- Taste
WEDDING CAKE STRUCTURES- Static Display
CLASS 5
HOT COOKING – CHICKEN
* Recipe required in kitchen
Judging Criteria
- Mise-en-place and cleanliness
- Correct Preparation
- Creativity and Presentation
- Taste
CLASS 6
FRUIT & VEGETABLE CARVING
To execute a free style, practical work within 2 hours. No power tools are
allowed No pre-slicing, carving or preparation of vegetables or fruits before the
competition begins.
Table space allotted: 120 cm x 90 cm
Judging Criteria
- Suitability in complementing Food Displays
- Presentation and General Impression
- Technique and Degree of Difficulty
0 - 10 points
0 - 20 points
0 - 30 points
0 - 40 points
To prepare and present within 1 hour, one main course dish for 2 persons.
Each competitor will receive 2 Chicken Breasts. Dish must be presented on 2
individual plates with appropriate garnish. Plates to be supplied by the
competitor. All other ingredients to be supplied by the competitor, other than
key ingredient provided by the organizers.
The Wedding Cake should be a dummy with 2 feet diameter and 3 feet height
(maximum). The decorations should be handmade (readymade decorations
will not get points), the Cake should be assembled at the venue. The Wedding
cake Structures will be showcased till the last day, participants can take the
structures on the last day, May 16th at 5.30pm. The cake should be decorated
by hand, the use of moulds and commercially produced decorations are
prohibited including support materials. An area of 75cm x 75 cm will be
provided to display the cake.
Judging Criteria
- Novelty in complementing food displays
0-10 points
- Presentation and General impression
0-40 points
- Technique and Degree of Difficulty
0-50 points
CLASS 3
HOT COOKING – FISH
To prepare and present within 1 hour, one main course dish for 2 persons
FREE style. Each competitor will receive 500g of Fish fillet that will be given on
the day of the competition. Dish must be presented on 2 individual plates with
appropriate garnish. The type of fish will be advised after registration. All other
ingredients to be supplied by the competitor, other than key ingredient
provided by the organizers.
0 - 10 points
0 - 20 points
0 - 30 points
0 - 40 points
HOT COOKING – CHICKEN (STUDENTS/APPRENTICES)
To prepare and present within 1 hour, one main course dish for 2 persons.
Each competitor will receive 2 Chicken Breast. Dish must be presented on 2
individual plates with appropriate garnish. Plates to be supplied by the
competitor. All other ingredients to be supplied by the competitor, other than
the key ingredient provided by the organisers.
* Recipe required in kitchen
Judging Criteria
- Mise-en-place and cleanliness
- Correct Preparation
- Creativity and Presentation
-Taste
0-10 points
0-30 points
0-40 points
6
0 - 10 points
0 - 20 points
0 - 30 points
0 - 40 points
Kerala Culinary Challenge 2015
CLASS 7
RICE DISH (Vegetarian)
To prepare and present within 1 hour a main course dish (free style) based on
rice. Dish must be presented on 2 individual plates. Plates to be provided by
competitor. All ingredients to be supplied by the competitor, other than key
ingredient provided by the organisers.
* Recipe required in kitchen
Judging Criteria
- Mise-en-place and cleanliness
0 - 10 points
- Correct Preparation
0 - 20 points
- Creativity and Presentation
0 - 30 points
- Taste
0 - 40 points
CLASS 8
KERALA CUISINE (Red Meat)
Title Sponsor
TM
Co-Sponsor
CLASS 11
Tableware-Sponsor
DESSERT
To prepare and present within 1 hour a typical Kerala Dish made from Beef, To Prepare and present within one hour two different desserts. Two portions of
Mutton or Pork.. Dish must be presented on 2 individual plates. Additional each desert must be presented. Plates will be supplied by the organiser. All
points will be awarded for creative presentation. All ingredients to be supplied other ingredients to be brought by the individual competitors.
by the competitors, other than provided by the organisers.
* Recipe required in kitchen
Judging Criteria
- Mise-en-place and cleanliness
- Correct Preparation
- Creativity and Presentation
- Taste
CLASS 9
Judging Criteria
- Practical and up to date service and presentation
- Correct preparation and taste
- Creativity / innovation
- Portion size
- Cleanliness/working techniques
0 - 10 points
0 - 20 points
0 - 30 points
0 - 40 points
MOCKTAIL COMPETITION
CLASS 12
SEAFOOD DISH
To prepare and present within one hour one seafood dish (Kerala Cuisine) with
any seafood like crab, prawn, cuttle fish etc. Two portions of each item must be
presented. All ingredients to be supplied by the competitor.
To prepare two innovative cocktails within 10 minutes. To prepare two servings
of each mocktail, one garnished for presentation the other served in 3 small
glasses for tasting. Glasses for tasting to be provided by the participants.
All ingredients, garnishes, glassware, Shakers and necessary equipment to
be brought by the participant.
Judging Criteria
- Hygiene and Cleanliness 0 - 10 points - Flair
0 - 05 points
- Method
0-25 points
- Name
0 - 25 points
- Presentation
0 - 15 points - Taste
0 - 50 points
- Public relation
0 - 10 points - Selling Skills 0 - 10 points
CLASS 10
0 - 20 points
0 - 20 points
0 - 20 points
0 - 20 points
0 - 20 points
Judging Criteria
- Practical and up to date service
and presentation
- Correct preparation and taste
- Creativity / innovation
- Portion size
- Cleanliness/working techniques
BREAD & PASTRY DISPLAY
CLASS 13
To present 3 types of bread and 3 types of breakfast pastries to be displayed
with a bread show piece which will be judged. All preparation to be done at the
place of work, an oven will be available for re-heating the bread. The products
will be tasted. A typed recipe is required. Maximum display area 75 cm x 75 cm
Judging Criteria
- Professional Skill 0 - 10 points
- Creativity
0 - 20 points
- Taste
0 - 10 points
0 - 20 points
0 - 20 points
0 - 20 points
0 - 20 points
0 - 20 points
THREE COURSE MENU
To prepare and present within 2 hours a Starter, a Main Course and a Dessert.
This is a Classic European Fare style competition. Dish must be presented on
2 individual plates. Main course will be a Chicken Dish-Boneless. All
ingredients to be supplied by the competitors. A typed recipe is required.
* Recipe required in kitchen
Judging Criteria
- Mise-en-place and cleanliness
0 - 10 points
- Correct Preparation
0 - 30 points (10 for each dish)
- Creativity and Presentation
0 - 30 points (10 for each dish)
- Taste
0 - 30 points (10 for each dish)
NOTE: It is imperative that the Title Sponsor-Custom Culinary products are used in the following categories: Hot Cooking Fish, Hot Cooking
Chicken, Hot Cooking Chicken (Apprentice), Rice Dish & Kerala Cuisine. Custom Culinary products should be also one of the main
ingredients used in the above mentioned classes.
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Kerala Culinary Challenge 2015
APPLICATION FORM
Entry fee for the individual competition is Rs. 1500/- Per Class. Competitors are restricted to one entry per class.
Registration fees should accompany applications and are not refundable unless the class is full. Applications
received without fees will not be processed. Mailed entries should be accompanied by copy of your cheque/transfer
receipts.
Hotels/catering establishments sending a large group of competitors can write to the organizer separately, giving
names and selected classes.
The organizers reserve the right to limit the number of entries in any class and this will be done on a first-come-firstserved basis. Cancellations 2 weeks or less before the competition without a valid reason will have future
participation re-considered.
Please complete all sections in block letters. Deadline 30th April 2015
Name Of Competitor: ………………....................………………...................….. Job Title: ……………........................
Organsation: ………………………………………….........................................................…. Age: ………………………
Address: …………………………...................................................……………............………………...................
………………………………………………………………………………….………………………...................................................
Tel: ……………………………………………..…...............……. Mob:……………………….….....................................……….
Mail: ……………………………………………………………………………………………....................................................……
Signature: ………………………………………..…….Date........................................................................................
Please register me for the following classes (do tick selected options)
CATEGORIES
CLASS 1 : DRESS THE CAKE
CLASS 7 : RICE DISH
CLASS 2 : WEDDING CAKE
CLASS 8 : KERALA CUISINE
CLASS 3 : FRUIT & VEGETABLE CARVING
CLASS 9 : MOCKTAIL COMPETITION
CLASS 4 : HOT COOKING – FISH
CLASS 10: BREAD & PASTRY DISPLAY
CLASS 5 : HOT COOKING – CHICKEN
CLASS 11: DESSERT
CLASS 6 : HOT COOKING – CHICKEN
(STUDENTS / APPRENTICES)
CLASS 12: SEAFOOD DISH
CLASS 13: THREE COURSE MENU
Upon confirmation of registration, competitors will receive confirmation letter from the organisers.
Submission of a completed entry form shall constitute of, and agreement to abide by the Rules and Regulation of the Kerala Culinary Challenge.
Please photocopy if extra forms are needed. Competitors will be advised of application outcome in due course.
Payment
FOR OFFICIAL USE ONLY
We/I enclose our payment by Cheque No.............................for
Rs..............................made payable to “Food Hospitality Media”.
Application/Payment Received on:
Filled-up entry forms (in block letters) with payment to be submitted to:
Cheque No.
Bank:
India Exhibition & Conference Services Pvt.Ltd.
Chingam, K. P. Vallon Road
Kadavanthra, Cochin- 682 020. India
Ph: +91 484-2320290, 4064135
Mob: +91 8893304450, 8089304450
mail: cruzexpo@gmail.com, sales@cruzexpos.com
www.hoteltechkerala.com
Amount:
Remarks:
9
Dated:
Kerala Culinary Challenge 2015
RECIPE FORM
Class:...................................................................................................................
Name:..................................................................................................................
Quantity
Ingredients
Preparation
Cooking Method:
11
Kerala Culinary Challenge 2015
Challenge
Notes:
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