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ORGANIZING COMMITTEE

SUPPORTING ORGANIZATIONS

WACS

Hongkong

Malaysia

Jakarta

Singapore

Thailand

Nepal

Myanmar

Korea

Philippines

Penang

As well as our chefs association colleagues inSrilanka, India, Vietnam, Japan, China, and Taiwan.

COMPETITION RULE BOOK

BALI SALON CULINAIRE 2012

Held in Conjunction with FHT, The Food, Hotel & Tourism Bali March 1 3, 2012

CONTENT

General Information Message of President BCP and Chairman of the Salon Culinaire Competition Category Judging Criteria & Jury Notes Rule & Regulation Competition Guidelines Trophies, Awards & Certificates How To Register Register Form Individual, Team and Best Culinary Team Recipe Form

Page 1 Page 2 Page 3 Page 12 Page 15 Page 17 Page 19 Page 20 Page 21 Page 25

GENERAL INFORMATION
Introduction
From March 1-3 2012, the Food & Hospitality Industry will converge in Bali at the FHT, The Food, Hotel & Tourism Bali Exhibition at the Bali Nusa Dua Convention Center from 10.00 hours 18.00 hours daily. Alongside these exhibitors from both overseas and Indonesia will be the Bali Salon Culinaire 2012, an exciting artistic competition showcasing the skills and expertise of chefs and apprentices in the industry.
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Dates and Venue

FHT, The Food, Hotel & Tourism Bali Salon Culinaire 1 3 March 2012 1 3 March 2012

Opening hours and admission

The Salon Culinaire is open from 10 am 6 pm to the public who will have the opportunity to see Ice Carving, Fruit and Vegetable Carving, Practical Cooking and Cake Decoration. FHT, The Food, Hotel & Tourism Bali 2012 Visit numerous stands displaying equipment, products, supplies and services for the Hotel Restaurant and Catering Industries. With Exhibitors from all corners of the world, this is the ideal opportunity to update your operation and improve your productivity.

ACCOMMODATION The organizers will endeavor to obtain competitive hotel rates for the competitors who will be responsible for their own accommodation cost. Further information please contact the organizing committee.

CHAIRMANS MESSAGE
Dear Participants and Colleagues, It is an honor for us, Bali Culinary Professionals (BCP) to be trusted by PT. Pamerindo Buana Abadi Trade Event as the committee for the Bali Salon Culinary event which will be held at the same time with the FHT, The Food, Hotel & Tourism Bali 2012 at the Bali Nusa Dua Convention Center on March 1th 3th 2012. As a member of the World Association of Chefs Societies (WACS) and in order to assist and improve the standard of culinary fare in Indonesia, a number of experienced qualified WACS certified judges will be flown in to judge the competition. We have some new categories to feature this year among them Brunch Plated Display, Tapas/finger food, sugar or chocolate pastry show piece, contemporary sushi platter, and junior pasta culinary competition. This kind of knowledge and the talent of this culinary science will be presented by the candidates of the Bali Salon Culinaire. It is important the enthusiasm of a fair competition to be brought up to a higher level in order to maximize the skills & creativity of all chefs in Indonesia. That is the purpose of this event. This challenge would be the assessment of the improvement of Culinary Science & Arts in Indonesia Therefore, this would be the time for the candidates to present their best skills and respect the higher value of professionalism & dedication in culinary science in order to develop this science field especially in Indonesia. Have a good competition, full of creativity and good luck!

Culinary Greetings

Christfian Nehemia Vice President BCP Chairman of Bali Salon Culinaire 2012

COMPETITION BY GROUP
GROUP 1: PASTRY DISPLAY & LIVE
Class 01 Class 02 Class 03 Class 04 Class 05 Wedding Cake Dress The Cake - (2 Hour ) Pastry Plated Desserts Petit Fours or Pralines Sugar or Chocolate Pastry Show Piece Display Live New Display Display New Display

GROUP 2 :

ARTISTIC DISPLAY AND PRACTICAL

Class 06 Class 07 Class 08 Class 09 Fruit and Vegetable Carving - (3 Hours) Individual Ice Carving - (1 Hour ) Team Ice Carving - ( 2 Hours ) Creative Table Set-up Live Live Live Display

GROUP 3:

PLATED FOOD DISPLAY

Class 10 3-Course Set Dinner Menu, Fine Dining (Junior <25 years) Display Class 11 5-Course Set Dinner Menu, Fine Dining Display Class 12 Contemporary Sushi Platter Tasting & Display Class 13 Tapas or Finger Food New Display Class 14 Brunch Plates New Display

GROUP 4 :

Class 15 Individual Hot Cooking Indonesian Family Style (1 1/2 Hour) Class 16 Team Hot Cooking - (2 Hours) Class 17 Individual Hot Cooking Meat Dish (1 hour) Class 18 Pasta (Junior <25years) - (1 Hour)

PRACTICAL COOKING (live)

Live Live Live New Live

GROUP 1 - Class 01:

Elegant Stylish WEDDING CAKE

Display

Three (3) cakes to incorporate a wedding design modern, contemporary or themed. One (1) of the three cakes must be edible. A section of the finished edible cake should be cut for the judges inspection. This must be from the lowest tier of the three cakes. The height of finished display should not exceed 1.5 meters. Cakes are to be entirely decorated by hand. All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or any other appropriate materials may be used. No metal or wires are allowed. Lace or its equivalent is not allowed. No fresh flowers or fruits are allowed. Exhibition space is limited to 90 cm x 90 cm. Recipe required placing beside the display exhibit. Base of wedding cake must be minimum of 42 cm in diameter Wedding cakes must stay on display until the end of the show. The Organizer will advise clearing date and time Suitability in Complementing a Wedding function Presentation and General Impression Artistic value Technique and Degree of Difficulty 0 - 10 points 0 - 30 points 0 - 20 points 0 - 40 points Maximum 100 points

GROUP 1 - Class 02:

DRESS THE CAKE

Live

Competitors will have 2 (two) hours to compose a cake of their choice with the theme of theme cake: kids birthday party using sponge and cream, finishing can be marzipan, etc. Each competitor must provide 1 (one) sponge cake 30 cm diameter round or 30 cm x 30 cm square. Competitors are allowed to bring pre-mixed fillings, sauces and coatings. No pre-modeled materials are allowed i.e. Flowers, Chocolate pieces, Marzipan or plastic decorations. Competitors will have to provide their own working tools. (Such as portable stove, sugar copper bowl, thermometer, mixing bowl, piping bag and whisk, chiller etc.) Table space allocated: 180cm x 90cm Recipe required to be displayed Display Accessories may be set up before starting Cake will be cut for tasting. Preparation of Cake and cleanliness of work station Creativity, Originality & Innovative Technique & Degree of Difficulty Taste & Texture Maximum 0 10 points 0 40 points 0 20 points 0 30 points 100 points

GROUP 1 - Class 03:

PASTRY PLATED DESSERTS

New Display

To display a total of four (4) different types of desserts. One (1) hot or cold, one (1) vegetarian without eggs and fat, one (1) free style creation, one (1) dessert served in glass. Displayed cold, each portion
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for one (1) person, suitable for a la carte service. Practical and up-to-date presentation is required. Showpieces / props are allowed but will not be judged. Table space allowed: 90 cm x 90 cm Show piece will be displayed during the entire competition duration. Recipe required to be display Composition Degree of Difficulty/Creativity Correct Professional Preparation Practical and Up-To-Date Serving Presentation/Innovation Maximum 0-10 points 0-10 points 0-30 points 0-30 points 0-20 points 100 points

GROUP 1 - Class 04:

PETIT FOUR & PRALINES

Display

Recheck with Singapore To display six (6) different types, six (6) bite-sized pieces of each type (either Petit Fours or Pralines), suitable for service. (Exactly 36 pieces must be presented, each piece to weigh between 8-12 grams). Practical and up-to-date presentation is required. No commercial molds are allowed. Showpieces should enhance the presentation, and will be judged. An extra plate of 1 portion of each type (6 pieces) should be provided for tasting by judges. Petit Fours or Pralines must stay on display until the end of the show. The organizer will dispose of exhibits uncollected after 4.30 pm on the last day, or earlier, if exhibits begin to deteriorate. Table space allocated: 90cm x 90cm Recipe required to be displayed Taste & Texture Variety Presentation, Overall Impression Correct Preparation and Naming Practical and up-to-date Serving Maximum 0 30 points 0 10 points 0 20 points 0 20 points 0 20 points 100 points

GROUP 1 - Class 05:

CHOCOLATE OR SUGAR

New

Display

To display a model of the competitors own choice using sugar or /and chocolate. No frames, molds or wires are allowed. Points will be deducted for non-compliance. There are no height restrictions. Any showpiece previously displayed in any exhibition or competition will be disqualified. Table space allocated: 90cm x 90cm Showpiece will be displayed for the duration of the competition and can only be removed after the closing ceremony on the last day Note that points will be deducted if your display exceeds the allocated space provided. Suitability in complementing food display Presentation and General Impression Technique and Degree of Difficulty
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0 - 10 points 0 - 40 points 0 - 50 points

Maximum

100 points

GROUP 2 - Class 06:

FRUIT & VEGETABLE CARVING

Live

Competitors will be given 3 (three) hours to produce a free style carving of their choice. Ingredients allowed are a choice of: water/rock/honey dew melon, papaya, pumpkin, carrot and radish. No pre-slicing or carving or preparation of the vegetables will be allowed before the competition begins. All exhibits should be complementary to a food display on a buffet table. Exhibits will be displayed for the duration of the Day and can only be removed after 18:00 hours. Table allocation for the display will be 90 cm x 90 cm Maximum height 100 cm Competitors will be required to provide their own vegetables and fruits. All other kitchen tools such as knives and cutting boards must be provided by the competitor The competitor will be responsible to ensure that all excess materials are disposed of in a correct manner. Carving must be three dimensional Suitability in complementing food display Presentation and General Impression Technique and Degree of Difficulty Maximum 0 -10 points 0 - 40 points 0 - 50 points 100 points

GROUP 2 - Class 07:

INDIVIDUAL ICE CARVING Free Style

Live

Time allowed one (1) hour from starting time. Each contestant will be given one (1) ice block with the size of 120 cm x 53 cm x 30 cm. Contestants will be able to change their Ice blocks within the first 15 minutes. Participants should prepare their own carving equipment. Participants are not allowed to use the electric chainsaw. The Ice Carving showpieces will be prepared and displayed in the Ice Carving Area. All exhibits must compliment a food display. Judging will start at the onset of the competition, until the showpiece is displayed. Suitability in complementing food display Presentation and General Impression Technique and Degree of Difficulty Maximum 0 -10 points 0 - 40 points 0 - 50 points 100 points

GROUP 2 - Class 08:

TEAM CARVING Free Style

Live

The team is required to submit their sketch to the Judges on the competition day. The final masterpiece, at no less than 180 cm in height with reminiscent of the sketch submitted. Theme will be Valentine. Showpiece to be completed within 2 (two and a half) hours. Each team will be provided with 3 (three) pieces of ice blocks of approximately size of 120cm x 50cm x 30cm. No back-up ice block will be provided if breakages happen. All team must bring their own tools. Power tools are allowed.
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Welding with dry ice is allowed, but must be provided by the competitors. No coloring of ice is allowed. In order to be judged, sculptures must remain standing until the judging process is completed, in which it may take up to approximately 30 minutes.

Safety measures: Each participant is responsible for his or her own safety as well as safety of other competitors and the general public. All participants are also responsible for the safety of their sculptures. The Organizer reserves the right to remove any sculptures which his/her determines to be safety hazard. Suitability in complementing food display Presentation and General Impression Technique and Degree of Difficulty Maximum 0 -10 points 0 - 40 points 0 - 50 points 100 points

GROUP 2 - Class 09:

CREATIVE TABLE SET-UP

Display

To set-up a round table for 6 (six) people with the theme: Western Gala Dinner. The set up must include table cloth, centerpiece, placemats, chinaware, glassware and menus. Any number of participants may work as a team but each team must be registered under one individual name. Allotment space is: 3m x 3m. Judging will be within this allotted space Creativity, innovation and uniqueness of setting will be a major judging point. Table and chairs to be supplied by competitors. Menu composition in accordance with equipment set up, cutleries Food menu to be in coordination with suitable beverage (wine pairing) Exhibits to be removed at 18:00 hours on the same day. Judging will be at 08:00 Originality and Uniqueness Creativity Practicality F&B menu harmony and in line with theme being featured Maximum 0 - 30 points 0 40 points 0 20 points 0 - 10 points 100 points

GROUP 3 - Class 10: 3-COURSE SET DINNER MENU (Junior under 25 years) Display
The display must consist of cold appetizer, main course and dessert with appropriate garnish. The 3courses must be prepared in advance and presented cold for 1 (one) person. Menu composition will be evaluated. Table space allocated: 120cm x 90cm Menu and Recipes required to be displayed All dishes to be displayed cold with appropriate aspic Correct Preparation Presentation and Portion Size Practical, Up-To-Date Serving
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0-30 points 0-30 points 0-20 points

Composition Degree of Difficulty/Creativity Maximum

0-10 points 0-10 points 100 points

GROUP 3 - Class 11:

5-COURSE SET DINNER MENU, FINE DINING

Display

The display must consist of cold appetizer, soup, second appetizer, main course and dessert with appropriate garnish. The 5-courses must be prepared in advance and presented cold for 1 (one) person. Menu composition will be evaluated. Table space allocated: 120cm x 90cm Menu and Recipes required to be displayed All dishes to be displayed cold with appropriate aspic Correct Preparation Presentation and Portion Size Practical, Up-To-Date Serving Composition Degree of Difficulty/Creativity Maximum 0-30 points 0-30 points 0-20 points 0-10 points 0-10 points 100 points

GROUP 3 - Class 12:

CONTEMPORARY SUSHI PLATTER with tasting

Display

Competitors will be given 1 (one) hour time to set up the display and make the sushi on site. Preparation will be done on the display table. Participant must prepare 2 (two) sushi platters for 2 (two) persons, one platter for display and one for the judges to taste. Each Sushi Platter will contain 16 pieces, consisting of maki rolls, sushi with rice, fish or other seafood product, vegetable, egg, etc. All competitors must bring their own ingredients, prepare the sushi there and present in a free form manner with suitable table display. Judging starts at 08:00 Table space allocated for preparation 120cm x 60cm Recipe required to be displayed All other kitchen tools such as knives, cutting boards and pans must be provided by the competitor All mise-en-place / raw ingredients must be brought in chilled condition (insulated containers) Electric socket will be provided in order for the competitor to keep sushi rice warm on site if required Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 10 points 0 30 points 0 20 points 0 40 points 100 points

GROUP 3 - Class 13:

TAPAS / FINGER FOOD

New Display

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Competitor must prepare six (6) different kinds of finger food / tapas and/or snacks with the following ingredients: Fish, Shellfish, Poultry, Meat, Vegetarian, Soup/liquid. Each will be in one platter of four (4) portions, so six (6) platters, each four (4) portions, a total of twenty four (24) pieces. Three (3) are to be hot displayed cold and the other three (3) cold displayed cold. Can be on one platter or individually plated. Table space allocated for display 120cm x 60cm Recipe required to be displayed Composition Degree of Difficulty/Creativity Correct Preparation Presentation and Portion Size Practical, Up-To-Date Serving Maximum 0-10 points 0-10 points 0-30 points 0-20 points 0-30 points 100 points

GROUP 3 - Class 14:

BRUNCH Plated Dishes

Display

With the increasing popularity of Brunch mid morning dining, create 4 a la carte brunch dishes, displayed hot or cold. Food must be brunch style, light and healthy Individually plated Table space allocated for display 120cm x 90 cm Recipe required to be display All other kitchen tools such as knives, cutting boards and pans must be provided by the competitor Showpiece and props can be displayed but not will be judged Dish name to be displayed Composition Degree of Difficulty/Creativity Correct Preparation Presentation and Portion Size Practical, Up-To-Date Serving Maximum 0-10 points 0-10 points 0-30 points 0-20 points 0-30 points 100 points

GROUP 4 - Class 15:

INDIVIDUAL HOT COOKING (Indonesian Family Style)

Live

The competitor must prepare and present within 90 minutes, one Indonesian Family Style dish for 4 pox. The dish should be comprised of seafood and meat with any necessary accompaniments to indicate authenticity. Competitor will be permitted to prepare spices to either pre-mix or pre-cook the spices before competition time. Competitors may present dishes in any preferred format (no logo showing) which will enhance dishes and their ethic presentation. Recipe required in the kitchen. Plates will not be provided for this class. Please bring your own. Display space allocated 90 cm x 90 cm Please refer to Hot Cooking Class 15 / 16 / 17 / 18 for judging criteria and notes
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No grilling or BBQ allowed Vegetable and spices can be peeled and cleaned No cutting or cooking allowed before competition time. All material / mise en place will be supplied by competitor. All other kitchen tools such as knives, cutting boards and pans must be provided by the competitor The organizer will provide the use of a kitchen set (stove, oven, salamander, working bench, with sink, and storage space in the walk-in chiller) Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 10 points 0 30 points 0 20 points 0 40 points 100 points

GROUP 4 - Class 16:

TEAM HOT COOKING / MYSTERY BOX

Live

A team constitutes 2 (two) competitors from the same hotel / organization / property. The competitor must prepare one appetizer, one main course and dessert for four (4) persons. A 3-course menu must be prepared from a Mystery Box within 120 minutes. No advance preparation or cooking is allowed. The competitor must use only ingredients provided in the Mystery Box. Recipe required in kitchen. Recipe form will be supplied. Dish must be ready to be presented: appetizer after 60 minutes, main course after 90 minutes, dessert after 120 minutes. Plates will be provided by the committee All ingredients will be supplied, no foods or garnishes can be brought from outside. The list of ingredients will be send to all participants 48 hours prior to the start of the competition. Each team will provide the judge with a menu. Remember that cold food should be served cold and hot food should be served hot. Competitors must leave the kitchen station in a neat and tidy condition. This is part of judging criteria. Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 10 points 0 30 points 0 20 points 0 40 points 100 points

GROUP 4 Class 17: INDIVIDUAL HOT COOKING MEAT DISH

Live

The competitor must prepare and present within 60 minutes: a hot main-course dish for four (4) persons, western style. The dish must be presented on four (4) individual plates with appropriate garnish. The competitor will receive the main ingredient from the organizer. The rest of the ingredients must be brought by the competitor. Plates will be provided by the committee Competitors must leave the kitchen station in a neat and tidy condition. This is part of judging criteria.
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Recipe required in the kitchen Please refer to Hot Cooking Class Criteria for judging criteria and notes No grilling or BBQ allowed Vegetable and spices can be peeled and cleaned. No cutting or cooking allowed before competition time. Mise-en-place and Cleanliness and hygiene Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 10 points 0 30 points 0 20 points 0 40 points 100 points

GROUP 4 Class 18: PASTA CHALLENGE JUNIOR <25 Years

New Live

The competitor will be allowed a period of 1 (one) hour to prepare and serve 4 (four) main course portions of pasta based dish, using sponsored ingredients. Competitors will be allowed to bring their own raw ingredients which must be in an un-prepared state (clean and peeled are allowed). Basic sauces such as tomato sauce, demi glace, and basic stock are allowed. The organizer will provide the basic pasta and seafood. Pasta composition is 60% No food color allowed Recipe required to be displayed All other kitchen tools such as knives, cutting boards and pans must be provided by the competitor Competitors have to bring their own plates, max 31 cm Mise-en-place and Cleanliness Correct professional preparation Arrangement and presentation/innovation Taste & texture Maximum 0-10 points 0-30 points 0-20 points 0-40 points 100 points

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JUDGING CRITERIA
The judging committee is comprised of recognized authorities in the industry. Decisions made by the judging Committee are final. No changes or appeals are allowed. The following are some guidelines to the judging criteria of the Salon Culinaire. It applies to both team and individual participants.

GROUP 1 - Class 01:

Elegant Stylish WEDDING CAKE

Display

Suitability in Complementing a Wedding function As the exhibits are meant to be display on a buffet table, they should be designed to complement a wedding function. To be taken out Presentation and General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles. Overall look of the wedding cake/showpiece (Clean, proportion), structural support and how well it is put together. . To be taken out Artistic value Use of color, evaluation of individual elements (shape, thickness, dimension, size, proportion, texture) . To be taken out Technique and Degree of Difficulty This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit. Skill / technique in creating the wedding cake.

GROUP 1 - Class 02:

DRESS THE CAKE

Live

Preparation of cake and cleanliness of work station Creativity, Originality & Innovative Technique and Degree of Difficulty Taste & Texture

Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy. Point are granted for excellent combination, Innovative style and Originality in composition. This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit. Well-balanced from a nutritional point of view. The taste, flavors and textures should conform to todays standards.

GROUP 1 - Class 03: PLATED DESSERTS

Composition Correct Professional Preparation Degree of Difficulty/Creativity Practical and Up-To-Date Serving Presentation/Innovation

New

Display

Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and color. Correct basic preparation, corresponding to todays modern patisserie. Judgment is primarily based on the artistic work but also on the degree of difficulty and the effort expended. Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, appropriate manner and pleasing to the eye. Food items utilized must be in harmony with quantity and the number of persons indicated in the criteria. Presentation to be appetizing, tasteful, in an elegant, modern style.

GROUP 1 - Class 04:

Taste & Texture

PETIT FOUR & PRALINES

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Well-balanced from a nutritional point of view. The taste, flavors

Display

Variety Presentation, Overall Impression Correct Preparation and Naming Practical and Up-To-Date Serving

and textures should conform to todays standards. The variety displayed has to correspond with the criteria requested. Food items utilized must be in harmony with quantity and the number of persons indicated. The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic preparation the food. Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

GROUP 2 - Class 05: GROUP 2 - Class 06: GROUP 2 - Class 07: GROUP 2 - Class 08:

CHOCOLATE OR SUGAR PASTRY DISPLAY FRUIT & VEGETABLE CARVING INDIVIDUAL ICE CARVING Free Style TEAM ICE CARVING Free Style

New Display Live Live Live

Suitability in complementing food displays Presentation and General Impression Technique and Degree of Difficulty

As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays. Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles. This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

GROUP 3 - Class 12: GROUP 3 - Class 13: GROUP 3 - Class 14: GROUP 4 - Class 15: GROUP 4 - Class 17: GROUP 4 Class 18: GROUP 4 Class 18:
Mise-en-place and Cleanliness

CONTEMPORARY SUSHI PLATTER Display TAPAS OR FINGER FOOD New Display BRUNCH PLATED DISHES New Display INDIVIDUAL HOT COOKING (Indonesian Family Style) Live TEAM HOT COOKING (3 course for 4 persons) Live INDIVIDUAL HOT COOKING MEAT DISH Live PASTA CHALLENGE (Junior under 25) Live
Planned arrangement of materials for trouble-free working and service. Correct utilization of working time to ensure punctual completion. Correct basic preparation of food, corresponding to todays modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetizing appearance is required. The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor and color, the dish should conform to todays standards of nutritional values.

Correct Professional Preparation

Arrangement and Presentation/Innovation Taste & Texture

GROUP 3 - Class 10: GROUP 3 - Class 11:

3-COURSES SET DINNER MENU (Junior under 25 years) Display 5-COURSES SET DINNER MENU, FINE DINING Display
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Correct Preparation Presentation and Portion Size Practical, Up-To-Date Serving Composition

Degree of Difficulty/Creativity

Appropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but exhibited cold and all cold dishes must be glazed with aspic (for preservation purposes only). The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes must be served in perfect harmony. Clean and without time-consuming arrangements. Exemplary plating, to facilitate practical serving. Bases using inedible products are not allowed. Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and color. For classical dishes, the original recipe is applicable. (In case of doubt, Escoffier shall prevail) Judgment is primarily based on artistic work, But also on the degree of difficulty and the effort expanded

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JURY NOTES:
Jury members should be established culinary professionals. Sponsors are invited to judge. Jury should be comprised of at least 4 judges. Jury members should be independent and not linked in any way to hotels or restaurants teams competing in the event. One jury member will be elected the Chief Judge and will insure that all products are tasted and that the judges approach and techniques is consistent for all teams. The competition must be judged in an unbiased manner, to the best of each judges knowledge and with consideration for prevailing culinary and cultural practices. Judges must reach conclusions individually according to their own personal opinion, but at the same time, respect the opinion of the other judges.

NOTES
Class 15 /16 /17 / 18 - Practical Cooking
1. A schedule of competition will be confirmed one week prior to the event after all the teams are confirmed. 2. Each kitchen station equipped with the following: 4 burner gas range with oven. Salamander Refrigerator (shared) Work table Sink with running water 3. No supplementary equipment will be available; competitors are to provide their own cooking utensils, pots, pans, and woks. The organizers will not be responsible for loss or breakage of silverware, crockery or other utensils. No charcoal or BBQ allowed. 4. For class 13 and 16 all chinaware for presentation will be provided by the organizer, competitors must use these plates. The punctual presentation of each entry is a matter of urgent necessity. Too late. deduction of points Food not hot. deduction of points Too much time between courses..... deduction of points

RULES & REGULATIONS

Please read these rules carefully
A schedule with the complete competition per date will be forwarded to each participant by 1st February 2012 Requirement for enrolment for all classes is maximum 3 entries per establishment. First come first serve basis. On the day of the competition, competitors must bring along two (2) copies of the recipe typed on the official recipe form provided. The recipe should preferably be in English. Every exhibit must be the own work of the individual or team competitor. Any exhibit, which has been displayed and judged in any previous competition, will be disqualified.
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An individual competitor can participate in as many classes as they wish, but it is restricted to one entry in any one class. No exchange of classes will be allowed. In case of cancellation of participation due to unforeseen circumstances, the organizers should be notified immediately. Fees will not be refunded (in order to cover administrative costs). Competitors are to note that points will be deducted if the complete display exceeds the allocated space specified in the category or class. The BCP reserve the rights to all recipes submitted. Any publication reproduction or copying can only be made with the prior approval of the BCP Bali Culinary Professionals. The BCP will not be held responsible for any damage, loss of equipment or utensils of the competitors. Competitors are to be present at their display area before closing time to prepare for removal of their utensils and exhibits. The BCP reserves the right to cancel, modify or add to any of the above rules and conditions and the interpretation of these is final. They also reserve the right to limit the number of entries per class or competition should there be a need to do so. All entries are treated as a first come first served basis. Competitors contravening any of the Rules and Regulations of the Salon Culinaire 2012 will be disqualified. Competitors who arrive later than the designated registration time or who have no proof of advance payment will not be able to compete in the competition. Competitors who bring their exhibits on the wrong day will not be judged. Please refer to the final competition date. **This will be sent to you in due course.** Competitors must ensure that no name/ logo of their organization is visible to the judges during judging. You may include it when judging has been completed. Competitors who are in any doubt of the interpretation of the criteria are advised to contact the Salon Culinaire Organizers immediately for clarification.

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COMPETITION GUIDELINE

These rules must be read before submitting competition entry forms. 1. Every exhibit must be the bona fide work of the individual or team competitor and must not have been entered in other competitions. 2. Submission of a completed entry form shall constitute of, and agreement to, abide by the Rules & Regulations of the Salon Culinaire 2012 Competition. 3. An individual competitor can participate in as many classes as he wishes but is restricted to one entry in any one class. 4. No change of classes will be allowed. Please notify the Organizer should you wish to cancel application. At the event, absentees without written pre-notification to the organizer will have their future applications denied. Empty spaces at display tables are unsightly and non-attendance at the popular Individual Hot Cooking Challenge means one other chef could have taken that slot. 5. To avoid having their applications withdrawn from the competition without notice, it is competitors responsibility to advise the Organizer should they change employers or contact details. It is difficult to keep a competitor on the list if we are unable to contact him. Companies registering and paying for competitors have the right to replace staff that leaves their employ. Staff leaving the company is considered removed from the competition registration list. Company can replace a competitor for the same class registered, should the competitor leaves the company before the event. 6. Competitors registering for more than one class need to register with the Secretariat at site only once (on the day of their last class) to collect their Certificate of Participation. Uncollected certificates will be disposed of three weeks after the event. 7. The competition display areas within the Event Halls will be open to competitors from 5.00 am, all displays must be ready before 08:00 hours to allow for judging. All packing/exhibit debris must be removed from the exhibition hall before judging begins. 8. Competitors and their assistants are strictly not allowed to leave belongings on exhibition booths, or use furniture there for lounging during the set-up and judging hours. 9. No removal of display exhibits is allowed before 6.00 pm on the first 2 days of the show and 5.00 pm on the last day. Competitors are to be present at their allocated display area before closing time to prepare for removal of their exhibits. The Organizer reserves the right to dispose of uncollected exhibits after the stipulated times. 10. Entries for the Individual Hot Cooking classes are accepted on a first-come-first-served basis. Applicants for these classes should select another class on the entry form in the event they are unsuccessful for their first choice. They can also choose to have their entry fee refunded in this case, and if they do not wish to select an alternative class. Please note that with limited kitchen stations, these classes are usually filled before the official closing date. 11. Individual Hot Cooking competitors must be present at least 45 minutes before their appointed time and inform the Kitchen Manager of their arrival. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified.

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12. Fees will not be refunded if the competition is cancelled for reasons beyond the Organizers control, or if entries are withdrawn by competitors. This is to cover administration costs. Substitute competitors may be accepted up to four weeks before the event and no later. 13. Chefs attire is required during competition and all official events. For Hot Cooking and Practical Live Classes, no company name/logo should be visible to the judges during judging. It may be included or placed on uniforms once judging is completed. 14. Competitors who bring their exhibits on the wrong day will not have them judged. Please refer to the final schedule for your competition date. This will be sent to you in due course. 15. Competitors are to note that points will be deducted if the complete display is not kept within the space limit specified for the classes. 16. Official ingredient/recipe forms will be sent to Individual competitors. These must be placed by the side of exhibits/dishes if the rules require it. The organizer does not require copies, but reserves the right to request them. 17. For the display piece, the theme or name must be given to the exhibits. The name card for the table display should be without company logo, with a size not exceeding 30cm x 10cm. 18. All plate ware used for the competition must be without logo. 19. Recipe has to be submitted together with the entry form. 20. The Organizer reserves all rights to the recipes used, and photographs taken at the event. Any publication, reproduction or copying of the recipes can only be made with their approval. 21. If an award is won, the competitor has to ensure his presence or that of a representative from the same establishment at the ceremony to collect it. All awards are to be accepted in chefs/team uniforms. Any trophy/ medal/certificate that is not accepted at the ceremony will be forfeited three weeks after the event. 22. The Organizer reserves the right to remove display exhibits if deterioration beyond acceptable standards has taken place. 23. To avoid disqualification, entries in showcases must be made accessible to Judges. No displays/decorations on wall panel allowed. 24. The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors. 25. Competitors contravening any of the Rules and Regulations of the event may be disqualified. 26. The Organizer reserves 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 right 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.

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TROPHIES, AWARDS & CERTIFICATES

CERTIFICATES OF PARTICIPATION Team and individual competitors that have completed the classes for which they have been registered will each receive a Certificate of Participation. The respective medals and certificates will be awarded to any competitor if he attains points as follows: 100 90 99 80 89 70 79 60 69 points points points points points

MEDALS AND CERTIFICATES OF AWARDS GOLD WITH DISTINCTION GOLD SILVER BRONZE DIPLOMA

MEDAL AND CERTIFICATES PRESENTATION

Every day at 17.00 Hours will be a bronze and silver and diploma medal and certificate presentation for the cold display classes and the practical classes where the results are already known. All other medals and challenge trophy will be given on Saturday afternoon at the closing ceremony.

CHALLENGE TROPHIES
BEST ARTIST BEST PASTRY CHEF BEST JUNIOR CHEF BEST CHEF INDIVIDUAL HOT COOKING BEST HOT COOKING TEAM BEST CULINARY ORGANIZATION TEAM

CRITERIA FOR CHALLENGE TROPHIES

1. BEST CULINARY ARTIST 2. BEST PASTRY CHEF Individual two best classes of: Two out of class 06, 07, 08 Individual three best classes of: Three out of class 01, 02, 03, 04, 05 The highest total score of two classes 10 and 18 The highest total score of two classes 15 and 17

3. BEST JUNIOR CHEF 4. BEST CHEF INDIVIDUAL HOT COOKING 5. BEST TEAM HOT COOKING Team with the highest score from class 16 Class 01, 02, 03, 04 6. BEST CULINARY ORGANIZATION Best of Pastry Best of Artist Class 05, 06, 07, 08 TEAM Best of 5Courses Set Dinner Class 11 Best of Live Cooking Class 15, 16, 17

To qualify for this award, a hotel, restaurant or culinary establishment has to field a minimum of 4 different competitors in the competition. They must be from the same property. In total, they must take part in 6 (or more) different classes in the Individual Challenge. The winning team is the team who scores the highest points in their best 4 different classes. (Each competitors top score is counted only once).

For more information regarding the competitions, please contact:

Mr. Christfian Nehemia Vice President of BCP Chairman of Bali Salon Culinaire 2012 Ms. Kathryn BCP secretariat Ph : (0361) 284095
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Email: christfian.nehemia@bali.holidayinn.com

Email: info@balichefs.com

HOW TO REGISTER
Please complete the entry form and submit it to the organizer before the deadline date: 15 February 2012. The Organizer will not be held responsible for any loss or delayed registration forms. Please fax all entries together with a copy of your paid registration fee document to:

Kathryn, BCP Secretary, Travel Works Communications International Jl. Kesari No 60 A, Sanur 80228 Bali Indonesia Ph : 62-361-284095, Fax : 62-361-270189 Email : info@balichefs.com

REGISTRATION STRUCTURE
Professional Competition Student : : Team: Rp. 350.000 per class Rp. 100.000, - per class / per student Individual: Rp. 200.000, - per class / per person

PAYMENT

Payments must be made in Rupiah. Local checks and Overseas Bank Drafts should be made payable to BCP Salon Culinaire 2012. Please do not send cash. Acceptances of entries are on first come first served basis. Submission of a completed entry form shall constitute acceptance of an agreement to abide by the Rules and Regulations of the Salon Culinaire. BANK DETAIL
BANK CENTRAL ASIA (BCA) IDR Account Name: KORA AMALWATI Account Number : 6700130906 KK Sanur Denpasar Bali

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REGISTRATION FORM SALON CULINAIRE 2012 - INDIVIDUAL

Deadline Submitted: 10 February 2012 Classes to attend: (Please tick ( ) boxes) Class 01 Class 02 Class 03 Class 04 Class 05 Class 06 Class 07 Class 09 Class 10 Class 11 Class 12 Class 13 Class 14 Class 15 Class 17 Class 18 Wedding Cake Dress The Cake Plated Dessert Petit Four or Pralines Chocolate or Sugar Pastry Show Piece Fruit and Vegetable Carving, Individual Ice Carving Creative Table Set-up 3 Course Set Menu (Junior under 15 years old) 5 - Course Set Dinner Menu, Fine Dining Contemporary Sushi Platter Tapas or Finger Food Brunch Plated Individual Hot Cooking Indonesian Family Style Individual hot Cooking Meat Dish Pasta (Junior under 25 years old)

** Copy KTP must be submitted together with registration form.

Competitors Name: Job Title Organization : :

Date of Birth: Organization Address:

Phone : Fax :

HP:

Email:

I agree to abide by the rules and regulations of the competition

Signed by Competitors

Date: METHOD OF PAYMENT

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CHECK No: BANK TRANSFER DATE:

BANK NAME: BANK NAME:

Bank Transfer should be under The Individuals name.

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REGISTRATION FORM SALON CULINAIRE 2012 - TEAM

Deadline Submitted: 15th February 2012

Classes to attend: (Please tick ( ) boxes) Class 8 Class 16 Team Ice Carving Team Hot Cooking

** Copy ID CARD must be submitted together with registration form.

TEAM MEMBER NAMES

Team Member 1: Team Member 2: Name of Team Leader:

Job Title: Job Title: Hotel / Organization name: Address:

Phone : Fax :

HP:

Email

I agree to abide by the rules and regulations of the competition

Signed by Team Leader

Date: METHOD OF PAYMENT

CHECK No: BANK TRANSFER DATE:

BANK NAME: BANK NAME:

Bank Transfer should be under The Organization name.

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REGISTRATION FORM SALON CULINAIRE 2012

BEST CULINARY TEAM (complete only if applicable)

Deadline Submitted: 15 February 2012 To qualify for this award, a hotel or organization has to send a minimum of 4 competitors from the same property participating in a total of not less than 4 different classes in the individual Competition. The Best Team will score the highest points in their best 4 (four) classes. Points are taken from 4 (four) members of the team. Name of Team Leader: Hotel / Organization name: Address:

Job Title:

HP:

Phone :

Fax:

Email:

I agree to abide by the rules and regulations of the competition

Signed by Team Leader

Date:

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RECIPE FORM SALON CULINAIRE 2012

CLASS ENTERED EXHIBIT TITLE : : EXHIBIT NUMBER:

NAME OF THE DISHES :

Quantity

Ingredients

Preparation

Method:

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