8th salon culinaire 2011 rule book

COMPETITION RULE BOOK

THE 8th INDONESIAN SALON CULINAIRE 2011

Held in Conjunction with International Food and Hotel Exhibition 2011 April 6th – 9th 2011

CONTENT PAGE General information 2 Message of President ACP and Chairman of the Salon Culinaire 3 Competition Category and Schedule 4 Competition Guidelines 5 Judging Criteria & Jury 18 Rule & Regulation 21 Trophies, Awards & Certificates 22 Hints & Tips 23 How to Register 24 Register Form Individual 25 Register Form Team 26 Recipe Form 27

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GENERAL INFORMATION Introduction From the 6th to 9th of April 2011, the Food & Hospitality Industry will converge in Jakarta at the International Food & Hotel Exhibition at the Jakarta International Expo Kemayoran from 10.00 hours – 18.00 hours daily. Alongside these exhibitors from both overseas and Indonesia will be the 8th Indonesian Salon Culinaire 2011, an exciting artistic competition showcasing the skills and expertise of chefs and apprentices in the industry. Dates and Venue

International Food and Hotel Exhibition 6th – 9th April 2011 Salon Culinaire 6th – 9th April 2011 Opening hours and admission The Salon Culinaire open from 10.00 hours – 18.00 hours to the public who will have the opportunity to see Ice Carving, Fruit and Vegetable Carving, Sushi Making, Practical Cooking and Cake Decoration. International Food and Hotel Exhibition 2011 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 organizing committee.

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CHAIRMAN’S MESSAGE

Dear Participants and Colleagues, It is an honor for us, Association of Culinary Professional Indonesia to be trusted by PT. Pamerindo Buana Abadi Trade Event as the committee for the 8th Salon Culinary event which will be held at the same time with the Food & Hotel Exhibition Indonesia 2011 at the Jakarta International Expo Kemayoran on April 6th – 9th 2011. 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. This year will be more focus on bringing Indonesian cusine to the next level. We will have more class such as Indonesian Rijstafel, 3 Course Indonesian Set Menus for juniors, Beef and Potato Challenge and Indonesian Seafood Challenge. We also will keep some of the national Selections such as Asian Pastry Cup where the winning team will be going to compete for in Singapore 2012 to represent Indonesia and the chance to qualify for Pastry World Championship and Bocuse D’Or in Lyon France. We also continue the success of last year event, 2nd The Junior Asian Chef Challenge, will be held with more junior Chefs teams from all over Asia region or from neighboring country. They will come and compete in a hot cooking competition. This is to build up our Junior Chefs in their skill, motivations and self-confidence and also as an event for culinary exchange and science. This kind of knowledge and the talent of this culinary science will be presented by the candidates of the 8th 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 Vindex Valentino Tengker Petrus Nugraha President ACP Vice President ACP Commitee member of Salon Culinaire 2011 Chairman of Salon Culinaire 2011

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COMPETITION BY GROUP GROUP 1: PASTRY DISPLAY & LIVE

Class 01 Asian Pastry Cup, National Selection - (8 Hours) Live Class 02 Dress The Cake - (1 Hour ) Live Class 03 Bread Show Piece Display Class 04 Pastry Show Piece Display

Class 05 Petit Four or Pralines Display

Class 06 Pastry Platted Desserts New Display

GROUP 2 :

ARTISTIC DISPLAY AND PRACTICAL Class 07 Styrofoam and Butter show piece Display Class 08 Fruit and Vegetable Carving - (3 Hours) Live Class 09 Individual Ice Carving - (1 Hour) Live Class 10 Team Ice Carving - (2 Hours) New Live Class 11 Creative Table Set-up Display

P :

GROU 3 PLATED FOOD DISPLAY

Class 12 Nusantara Lesehan Display Class 13 5-Course Set Dinner Menu, Fine Dining Display Class 14 3 -Course Indonesian Set Menu / Junior Only <25 Years New Display Class 15 Fusion Sushi Plater with Japanese Display - (1/2 Hour) Live Class 16 Indonesian Rijstaffel New Display

GROUP 4 :

PRACTICAL COOKING (live) Class 17 2nd Junior Asian Chef Challenge - (2 Hours) Live Class 18 Bocuse D’Or Asia 2011, Indonesia Selection - (3 hours) Live Class 19 Asian Creative Canapes - (1 Hour) Live Class 20 Inspiring Dish Individual Hot Cooking Challenge New Live Class 21 Pasta Culinary Junior Challenge <25 year - (1 Hour) Live Class 22 Beef and Potato Challenge - Indonesia vo New Liven Fla r - (1 Hour) Class 23 Team Hot Cooking - ( 2 Hours) Live Class 24 Tabasco Challenge – Seafood ( 1 Hour) New Live

CHEDULE COMPETITION DAY BY DAY

S DAY I (One) - Wednesday, 6th April 2011

Class 03 Bread Show Piece Display Class 04 Pastry Show Piece Display Class 07 Styrofoam and Butter show piece Display Class 12 Nusantara Lesehan Display Class 18 Bocus D’Or Asia 2011, Selection Indonesia (3 Hours) Live Class 24 Tabasco Challenge – Seafood (1 Hour) New Live

Medals Award at 17:00 hours

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ontinue Schedule Competition day by day

AY II (Two)

C D -Thursday, 7th April 2011

Class 05 Petit Four or Praline Display Class 09 Creative Table Set-up Display Class 13 5-Course Set Dinner Menu, Fine Dining Display Class 14 3-Course Indonesian Set Menu /Junior Only < 25 ar New Display Ye s Class 17 2nd Junior Asian Chef Challenge - (2 Hours ) Live Class 21 Pasta Culinary Challenge < 27 years - (1 Hour) Live


AY III (Three) - Friday, 8th April 2011

D

Class 02 Dress the Cake - (1 Hour) Live Class 09 Individual Ice Carving - (1 Hour) Live Class 10 Team Ice Carving - (1 Hours) New Live Class 16 Indonesian Rijstaffel New Display Class 19 Asian Creative Canapes - (1Hour) Live Class 20 Inspiring Dish Individual Hot Cooking ng New Live Challe e Class 23 Team Hot Cooking - (2 Hours) Live


AY IV (Four) - Saturday, 9th April 2011

D

Class 01 Asian Pastry Cup, National Selection - (8 Hours) Live New DiClass 06 Pastry Platted Desserts splay

Class 08 Fruit and Vegetable Carving - (3 Hours) Live Class 15 Fushion Sushi Plater with Japanese Display - (1/2 Hour) Live Class 22 Beef and Potato Challenge, Indonesian Flavor (1 Hour) New Live

Closing Ceremony at 16:00 hours

OMPETITION GUIDELINE

C

The name card for the table

1. All displays have to be ready before 08:00 hours to allow for judging.

For the display piece, the theme or name must be given to the exhibits. 2.display should be without company logo, with a size of 30cm x 10cm.

Display entries will be displayed for the duration of the competition. Compe3. titors will not be able to

ompetition. remove their exhibits before 17:00 hours on the last day of the c 4. All plate ware used for the competition must be without logo

.

. All complete display kept within the space provided. Points will be deducted for non – observance.

5. Recipe has to be submitted together with the entry form. 6

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ROUP 1 - Class 01: ASIAN PASTRY CUP, Indonesia Selection Live G The winner of the Asian Pastry Cup National Selection for Indonesia will advance to the Asian Pastry

up final in Singapore in Ap

COM UP

C ril 2012

PETITION CRITERIAS FOR ASIAN PASTRY C

The competion is restricted to four teams only. The committee reserves the right to select the participating teams.

a) A Team to consist of one pastry chef and one pastry assistant. No age restrictions.

b) All competitors must wear chef jackets, chef hats, aprons, black pants and appropriate

footwear throughout the competition. No insignias, titles, or other forms of identification may be added to the uniform. If a team (or a team member), does not comply accordingly, the team

1. ame composition for eight

the sugar show piece arrangement on a

edible. Non-edible products are forbidden, except for sticks used as

ave to prepare a dessert of their own creation for a total of

Jury

ne

e to inform the ine.

inés , Absolu Chocolate Glazing, Cristal

e, Coconut, Sollies Fig, Strawberry, Mara wild Strawberry, Wild Red Fruits,

will be disqualified. c) The competitors will have 8 hours to prepare:

Two chocolate cake made out of Valrhona Grand Cru chocolate. ONE chocolate cake for eight persons for display + one cake of the spersons for tasting (portion per person between 75 gm to 125 gm).

One sugar show piece arrangement with 2/3rd cooked sugar (pour, pulled, blown, ribbons, moulds). The cake for display is to be displayed on base 60cm x 40cm. There is no restriction on height.

All material used must besupport for sugar leaves.

2. ONE plated desserts made using Ravifruit products. The plated desserts should include local

ingredients. The competitors will h10 plates.

8 plates for the professional 1 plate for photo shooting

1 plate for the buffet, and One 100% chocolate show piece for buffet presentation. The chocolate showpiece and oplated dessert will be displayed on a base of 60cm x 40cm. There is no restriction to height.

If the dessert contains ice cream or sorbet, the competitors are allowed to prepare the mixture one day in advance for professional purpose. However, competitors need to cook the same ice cream or sorbet recipes during the competition hour. The competitors havOrganizing Committee in advance regarding the use of ice cream mach

f). The organizing committee will provide the following basic ingredients:

A complete range of Valrhona Chocolate Grand Cru (Tainori, Alpaco, Araguani, Pur Caraibe, Guanaja, Manjari, Jivara milk, Tanariva Milk, Pralglazing and or any additional Valrhona ingredients.)

Natural puree of Ravifruit deep-frozen fruit range:(Apricot, Pineapple, Banana, Blackcurrant, Lemon, LimRaspberry,

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Guava, red Currant, Kiwi, Litich, Mandarin, Chestnut, Mango, Honeydew Melon, Cherry Plum, od orange, Pabana, Pink Grapefruit, Papaya, Passion fruit,

Con

White Peach, Yellow Peach, Vine Peach, Comice Pear, William Pear, Green Apple, Prune-plum,

IQF-Individually quick frozen fruit range: (Raspberry, Blackcurrant, Strawberry, and Morello

Blackberry, Bilberry, Orange, Blo

tinue Class 01. Asian Pastry Cup….

Basil Strawberry, Rosemary apricot, Lavender Vine Peach.

Cherry, Red Currant, Blackberry, Plum, Apple, Rhubarb and other Ravi Fruit product

The complete market list of the ingredients provided by the committee must be submitted by

he committee:

ted to be prepared in advance. ght plain, dried, uncoloured and unassembled.

th no visible commercial marking, is permitted The competitors themselves must supply all ingredients, other than those provided by the

h). equipment for each kitchen:

d by (Shared) gas range with wok ring & oven. Mixer

r (to be confirmed)

ork table

Saucepans, moulds, ladles, dishes, and cutlery, scale. Etc In general, anything not specified will not be provided.

i).

take place from 12:00 pm. The competitors will showcase their work, one after the other at a 10-

o

5 minutes before their scheduled time. nnounced to the public.

the dead line 14th of February 2011 g). Competitors may bring in the following basic ingredients allowed by t

Sugar: sugar syrup are permitted. Icing sugar and granulated sugar. Dairy: whipping cream 35% fat, Butter, eggs, Biscuit: Pavlova, Sponge need to be produce during the competitions. Meringue & Dacquoise biscuit are permit Pastillage or gum paste decorations can be brou Ready to heat sugar pastilles or sheets. Only food-safe, edible colours will be permitted. Any specific product, wi

organizing committee.

The organizing committee will provide the following

One 2 doors refrigerate 4 (four) burner Small portable Marble Table Trolley Rack Blast Freeze Gas salamander

WSink with running water

Equipment not provided: Small kitchen utensil, sugar lamp, torch.

Presentation of work

The competition will last 8 hours commencing from 7:00 am. The tasting of desserts will

minute interval. The tasting of the cakes will take place from 13:00 pm every 10 minutes.

Each competing team will present their dishes. Buffet setting will take place from 14.30 pm t15:00 pm for all competitors.

Competitors must report to kitchen manager at least 4 The ingredients of dishes will be a

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e final. To ensure the smooth running of the competition, all candidates must send their detailed

anizing committee by 11th of March 2011

r hygiene and

ion of 20 Points from the total work score.

he candidates’ countries.

ill control the marks, counting of the votes, as well as the team be dropped. The remaining

(oven, ice cream machine and so on). The workstations will be inspected before and

gar or

ee reserves the right to reproduce and use the entries exhibited. The teams are required to perform, facing the public and are restricted to work within their

kitchen

For any inquires regarding ASIAN PASTRY CUP, please contact: [email protected]

The finished work will be presented to the public. No background décor is allowed. Fabric, base, coloured linings will be provided by the competitors. Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially

measured by the contest stewards and their conclusions will b

recipes to the org j). Judging criteria

A work score, maximum 20 points, coefficient 3 (three), will be awarded focleanness, keeping within the time allowed, organization and dexterity. Every 5 minutes extra time taken will be penalized by reduct

Chocolate cake tasting score, maximum 20 points, coefficient 5 (five), will be awarded for taste, design, originality and texture.

Dessert tasting score, maximum 20 points, coefficient 5(five), will be awarded for the taste, texture, originality, typicality and use of local products from t

Showpiece/presentation appearance score, maximum 20 points, coefficient 3 (three), will be awarded for the artistic quality and rendering of the theme.

The Contest stewards wranking. In every category, the lowest and the highest marks willscores will be averaged.

In the event of a tie, the total tasting scores will take precedence. The team leader is solely responsible for cleanliness of the work areas and equipment

providedafter the contest. Any competitor who leaves his/her workstation unclean will be penalized 50 points.

A Penalty of up to 20 points to any team engaged in a wasteful attitude of chocolate, suany other ingredients.

The organizing committ

booth.

GROUP 1 - Class 02: DRESS THE CAKE Live Competitors will have one hour to compose a cake of their choice with a theme. 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

wl, thermometer, mixing bowl, piping bag and whisk,

yed Disp y Accessories may be set up before starting Cak ill be cut for tasting.

ork n

Technique & Degree of Difficulty 0 – 20 points Taste & Texture

tools. (Such as portable stove, sugar copper bochiller etc)

Table space allocated: 120cm x 60 cm Recipe required to be displa

lae w

Preparation of Cake and cleanliness of w statio 0 – 10 points Creativity, Originality & Innovative 0 – 40 points

0 – 30 points

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Maximum 100 points GROUP 1 - Class 03: BREAD SHOW PIECE WITH ROLLS TASTING Display To display the showpiece made from bread, no frame, no wires or molds are allowed. The showpiece

red wooden base is allowed. Each competitor must produce each for tasting.

ring the entire competion duration. Competitors must remove emony

Recipe required to be display

lay

ssion Technique and Degree of Difficulty Taste & Texture of Bread Rolls

must be made from only bread. Only a cove3 (three) kinds of Bread Rolls with 6 (six) pieces

Height should not exceed 90 cm Table space allowed: 120cm x 60 cm Show piece will be display du

their exhibits after the closing cer

Bread rolls will be cut for tasting

Suitablility in complementing food disp 0 - 10 points Presentation and General Impre 0 - 30 points

0 - 20 points 0 - 40 points

Maximum 100 points GROUP 1 - Class 04: PASTRY SHOW PIECE Display To display a showpiece of marzipan, sugar, croquant or chocolate, this can be in the form of a wedding

molds are allowed.

be removed after the closing ceremony on the last day of the exhibition.

e the allocated space provi

lay resentation and General Impression

Technique and Degree of Difficulty

cake or buffet display. No frames, wires, or Table space allocated: 120cm x 60 cm Height should not exceed 100 cm Showpiece will be displayed for the duration of the competition and can only

Points will be deducted if your display exce ds ded.

Suitablility in complementing food disp 0 - 10 points P 0 - 40 points

0 - 50 points

Maximum 100 points GROUP 1 - Class 05: PETIT FOUR OR PRALINES Display To display 36 pieces of Praline or and Petit Fours (6 different types x 6 pieces of each type). Pieces should be suitable for service. A practical and modern presentation is required. No use of commercial

. All materials

must be presented on a side plate for testing.

The chocolates and showpiece will be displayed for the duration of the competition, and can

Practical and up-to-date Serving

aximum 100 points

moulds will be allowed. Any showpiece of which enhances presentation will be judgedmust be edible.

A further two pieces of each item Table space allocated: 120cm x 60 cm Recipe required to be displayed

only be removed after the closing ceremony of the last day adjusts to the edge.

Taste & Texture 0 – 30 points Variety 0 – 10 points Presentation, Overall Impression 0 – 20 points Correct Preparation and Naming 0 – 20 points

0 – 20 points

M

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GROUP 1 - Class 06: PASTRY PLATTED DESSERTS New Display To display a total of four different types of desserts (2 hot and 2 cold) presented cold. Each portion for

d. Showpieces

must be presented on a side plate for testing.

d

Practical and up-to-date Serving

one person, suitable fo a la carte service. Practical and up to date presentation is requireare allowed but not will be judged.

A further two pieces of each item Table space allocated: 120 cm x 60 cm Recipe required to be displaye

The desserts will be displayed only for the day of the competition, and can be removed after17.00 hours on the same day Taste & Texture 0 – 30 points Variety 0 – 10 points Presentation, Overall Impression 0 – 20 points Correct Preparation and Naming 0 – 20 points

0 – 20 points

Maximum 100 points GROUP 2 - Class 07: STYROFOAM & BUTTER SHOW PIECE - Free Style Display To display a model of the competitors own choice using Styrofoam or /and Butter. Frames may be used but must not be visible. Exhibits should compliment a food display on a buffet. Any showpiece reviously displayed in any exhibition or competition will be disqualified. The display must not be

us group and must be of a non-violent nature.

ed after

cee all ated s



pconsidered as offensive to any Ethnic or Indigeno

Table space allocated: 120cm x 120cm Height should not exceed 120 cm Showpiece will be displayed for the duration of the competition and can only be remov

the closing ceremony on the last day Note that points will be deducted if your display ex ds the oc pace provided.

Suitablility in complementing food disp 0 - 10 points P 0 - 40 points

0 - 50 points

Maximum 100 points GROUP 2 - Class 08: FRUIT & VEGETABLE CARVING Live Competitors will be given 3 (three) hours to produce a free style carving of their choice. No pre-slicing or carving or preparation of the vegetables will be allowed before the competition begins. All exhibits

uffet table. Exhibits will be displayed for the duration removed after the closing ceremony of the last day.

ools such as knives and cutting boards must be provided by the competitor to ensure that all excess materials are disposed of in a

correct manner.



should be complementary to a food display on a bof the competition, and can only be

Table space allocated : 120cm x 60 cm Maximum height 100 cm Competitors will be required to provide their own vegetables and fruits. All other kitchen t The competitor will be responsible

Carving must be three dimensions

Suitablility in complementing food disp 0 -10 points P 0 - 40 points

0 - 50 points

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Maximum 100 points

GROUP 2 - Class 09: INDIVIDUAL ICE CARVING – Free Style Live Time allowed 1/one Hour each contestant will be given 1/one 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 equipments. 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 ompliment a food display. Judging will start at the onset of the competition, until the showpiece is

displaye

lay ion and General Impression 0 - 40 points


Maximum 100 points

AM ICE CARVING New Live

cd.

Suitablility in complementing food disp 0 -10 points Presentat

0 - 50 points

GROUP 2 - Class 10: TE One Team consist of 2 Person. Time allowed 2/Two Hours.Each team will be given 3/ Three ice block with the size of 120 cm x 53 cm x 30 cm, and have to use up the blocks. No Spare of Ice Block will be provided in case of breakage. Participants should prepare their own carving equipments. Participants are not allowed to use the electric chainsaw. The Ice Carving showpieces will be prepared and displayed in the Ice Carving Area.

ll exhibits must compliment a food display. Judging will start at the onset of the competition, until the showpie

lay ion and General Impression 0 - 40 points


Maximum 100 points

Ace is displayed.

Suitablility in complementing food disp 0 -10 points Presentat

0 - 50 points

GROUP 2 - Class 11: CREATIVE TABLE SET-UP Display To set-up a round table for 6 (six) people. The set up must include table cloth, centerpiece, chinaware, glassware and menus. Table setting must have a theme, maximizing the use of local products, any

ut each team must be registered under one individual same day after medals awarded.

ajor judging point.

reativity Practicality

aximum 80 points

number of participants may work as a team bname. The set up must be clear up on the

Table Space allowed: 3m x 3m Creativity, innovation and uniqueness of setting will be a m

Table and chairs to be supplied by competitors. Exhibits to be removed at 18:00 hours on the same day.

Originality and Uniqueness 0 - 35 points C 0 – 35 points

0 – 10 points

M

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ROUP 3 - Class 12: NUSANTARA LESEHAN Display G

Preparation time: 1 (one) hour for each competitor (1/one cook & 1/one waiter/ess). Competitor should

1/one specific region (i.e. Betawi, Sunda, Jawa, Jogya, Bali, Sumatra, Kalimantan,

ught to the competition all ready te cooking.

rs

ultry, 1 kind of fish/seafood, 1 essert and necessary condiments

xibits can be removed after 17:00 hour on the same day.

he Har y of a pect

Maximum 100 points

ROUP 3 - Class 13: 5-COURSES SET DINNER MENU, FINE DINING Display

prepare their own Lesehan Equipment. A display of a typical Lesehan arrangement of Indonesian dishes are required from each competitor. The dishes are for 4 (four) people with items consisting of 7 (seven) courses menu and appropriate decoration from Sulawesi, etc). Point will be awarded to the innovating display and presentation of Lesehan. (i.e. some of the equipment should match to the region). All items should be bro(cooked) as there are no facilities available for last minu

Display space allowed: 3 meters x 3 mete Menu and Recipes required being dislay. Menu consisting of: 1 appetizer, 1 soup, 1 kind of meat / Po

vegetable, 1 rice, 1 set of d Food items will be tested

E

Creativity & Presentation of the Lesehan 0 – 30 points Taste and Texture 0 – 30 points Composition of menu 0 – 20 points T mon ll as s 0 – 20 points

G To consist of Cold Appetizer, Soup, Hot Starter, Main course with appropriates garnish and a Dessert. To be prepared in advance and presented cold for 1 (one) person. Menu composition will be evaluated.

vity

Maximum 100 points

ROUP 3 - Class 14: 3-COURSES INDONESIAN SET MENU-JUNIOR ONLY New Display

Table display allocated: 120cm x 60cm Menu and Recipes required to be displayed All dishes to be displayed cold with appropriate aspic

Correct Preparation 0-30 points Presentation and Portion Size 0-30 points Practical, Up-To-Date Serving 0-20 points Composition 0-10 points Degree of Difficulty/Creati 0-10 points

G To consist of Appetizer, Soup and Main course with appropriate garnish. To be prepared in advance and presented cold for 1 (one) person. Menu composition will be evaluated. Participant should be

vity

Maximum 100 points

below 25 year old Table Display allocated: 120cm x 60cm Menu and Recipes required to be displayed All dishes to be displayed cold with appropriate aspic

Correct Preparation 0-30 points Presentation and Portion Size 0-30 points Practical, Up-To-Date Serving 0-20 points Composition 0-10 points Degree of Difficulty/Creati 0-10 points

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ROUP 3 - Class 15: FUSION SUSHI PLATTER WITH JAPANESSE DISPLAY Live G Competitors will be given 30 minutes to prepare 2/two Sushi platter for 2/two persons, one platter for

eafood product, vegetable, egg, etc. To be presented a free form manner with suitable table display

aration 120cm x 60 cm

tchen tools such as knives, cutting boards and pans must be provided by the competitor

Maximum 100 points

ROUP 3 - Class 16: INDONESIAN RIJSTAFFEL New Display

display and one platter for the judges to tasted. All competitors must provide their own ingredients. The Sushi Platter itself will contain fish or other sin

Table space allocated: for display 120cm x 60cm Table space allocated for prep Recipe required to be display All other ki

Mise-en-place and Cleanliness 0 – 10 points Correct Professional Preparation 0 – 30 points Arrangement and Presentation/Innovation 0 – 20 points Taste & Texture 0 – 40 points

G

Preparation time: 1 (one) hour for each competitor (1/one cook). Competitor should prepare their own

ishes are for 4 (four) people with items consisting of 7 (seven) courses menu included

no facilities available for st minute cooking. Please provide separately the food to be tasted by judge.

120 cm

ppetizer to Dessert with appropriate condiment

xibits can be removed after 17:00 hour on the same day adjust to the edge

he Har y of a pect

Maximum 100 points

ROUP 4 - Class 17: JUNIOR ASIAN CHEF CHALLENGE Live

Riijstaffel Display Equipment. The Rijstaffel will be on Display and menu is a typical Indonesian dishes are required from each competitor. The dthe condiments. All items should be brought to the competition all ready (cooked) as there are la

Table Display allocated will be: 120cm x Menu and Recipes required being dislay. Menu consisting of : from A Food items will be tested

E

Creativity & Presentation 0 – 30 points Taste and Texture 0 – 30 points Composition of menu 0 – 20 points T mon ll as s 0 – 20 points

G Open to teams from Culinary schools or institution in Asia, member of World Association of Cooks Sociaties (WACS). Each team must comprise of 1 Team leader (no age limit) and 3 Junior Chefs (aged

etween 19-27 years). b

14

ontinue Class 17. Asian Junior Chef Challenge

e show plate must be brought in by the teams (Pre cut vegetables and

ate of ur own kitchen utensil and small equiptment.

Maximum 100 points

s 18: BOCUSE D’OR 2011, Indonesia Selection Live

C Team to prepare and present within 120 minutes, 3 course menu consist of Appetizer, Main course and dessert for 6 people. Appropriatbasic sauce/stock are allowed)

Each kitchen station will be properly equipped; competitors will be advice at the later dequiptment provided. Please bring along yo

Recipes and menu required for display


GROUP 4 - Clas The winner of the Bocuse D’Or Class will advance to the Bocuse D’Or Asian Selection.

The team (see below) has to prepare and present within 180 minutes, one dish of fish main course for 14 portions. Dishes must be presented: 2 portions on individual white plates (no Logo) and 12 portions

m consists of one professional chef and one assitant from hotel or restaurant and one official oach.

n 22 years of age n January 1st, 2011. There is no age or nationality restriction on the official coach.

vent. The coach is not allowed to physically help the two chefs. Only verbal oaching is allowed.

esian national passport holder.

d by Organizing Comittee

pices can be peeled and cleaned prior. No

d by the organizer.

of a kitchen set: stove, oven, salamander, working bench with sink and refriger

Website referen or.com

on the tray with two appropriate garnishes each.

The teac The chef must be aged 23 or older on January 1st, 2011. Assistant is not older thao The official coach will have no access to the backstage of the kitchen in order to coach his/her team during the contest ec All the Chef and assistant must be Indon

Recipe required in the kitchen White Plates will be provide No grilling or BBQ allowed Prepared products are not allowed. Vegetable and s

cutting or cooking allowed before competition time. 1 whole salmon (4 - 5 kg) with skin on will be provide All other ingredients are supplied by the competitor. The organizer will provide the use

ator (shared)

ce: www.bocused

Maximum 80 points

Method-Cleanliness-Appropriate Use of Product 0 – 20 points Presentation 0 – 20 points Taste & Texture 0 – 40 points

15

ROUP 4 - Class 19: ASIAN CREATIVE CANAPES Live G Competitors will be given 1/one hour to prepare for 3/three people, 3/three kind of Asian flavors Canapes. Each kind of Canapes should be prepared in 2/two sets as 1/one set for display & 1/one set

r Judge to tasted. The Main ingredients are to be in Asian flavor.

e used. All the basic fundamentals of cooking ethods and serving must to be observed and applied.

stly of food, however other materials are allowed for support.

Taste & Texture 0 – 40 points

Maximum 120 Points

ROUP4-Class 20: INSPIRING DISH INDIVIDUAL HOT COOKING CHALLENGE New Live

fo Recipes are required should be typed not hand written, the presentation of recipes is not judged. Important that all pieces such as ends should be presented on the platter. The menu must reflect the theme, Three main ingredients are recommended to bm Showpieces are supposed to display more creativity than practically, but must also confirm to certain standards. Showpieces must be made moEach carries a possible 20/twenty points. All kitchen tools such as knives, cutting boards and pans must be provided by the competitor.

Showpiece 0 – 20 points Mise-en-place and Cleanliness 0 – 10 points Correct Professional Preparation 0 – 30 points Arrangement and Presentation/Innovation 0 – 20 points G The competitor must prepare within 60 minutes Inspiring one Main Course for 4 persons, Western Style.

must be used in the dish. The products

ing, peeling, cutting or marinating but not allowed to pre-cook in advance or before competition time.

the competition ble display

cm x 60 cm

tor

tchen tools such as knives, cutting boards and pans must be provided by the

of a kitchen set: stove, oven, salamander, working bench with sink and refrigerator (shared)

Maximum 100 points

The dish should be consist either meat/poultry with appropriate accompaniment and garnishes, A minimum of 2 or more Unilever Food Solutions Products should then be clearly indicated and highlighted on the recipes Competitor will be permitted to do preperation only; clean

Sponsor will provide Chef Hat and Appron to be worn in Recipe required in the kitchen and in the ta Plates will be provided for this class. Display space allocated 120 No grilling or BBQ allowed All material / mise en place will be supplied by competi Products will be provided by Unilever Food Solutions All other ki

competitor The organizer will provide the use


16

ROUP 4 - Class 21: PASTA CHALLENGE – JUNIOR ONLY (under 25 years old) Live G The competitor will be allowed a period to 1/one hour to prepare and serve 4/four main course portions of Pasta based dish, utilizing raw ingredients. Competitors will be allowed to bring their own raw ingredients, which must be un-prepared state (clean and peeled are allowed). Basic sauces such as

ed. Basi t further process.

.

tchen tools such as knives, cutting boards and pans must be provided by the

of a kitchen set: stove, oven, salamander, working bench

Plates will be provided by the Organizing Comittee

Maximum 100 points

ROUP 4 - Class 22: BEEF AND POTATO CHALLENGE – INDONESIAN FLAVOR New Live

Tomato Sauce, Demi Glace, and Basic Stock are allowc Pasta Dough is allowed withou Pasta composition is 60% No Food Color allowed Recipe required to be displayed All other ki

competitor The organizer will provide the use

with sink and refrigerator (shared)


G

This is an individual class. The competitor must prepare 1/One Maincourse using US Beef and US Potato with Indonesian Flavor for 4 portions in 1/One Hour. The competitor can bring their own ingr ients. Recipe required in kitchen.

oking

Plates will be provided by the Organizing Comittee


Maximum 100 points

ROUP 4 - Class 23: TEAM HOT COOKING (3 courses for 4 persons) Live

ed The dish must be with Indonesian Flavor Basic Spices & Paste can not be pre-mix or pre co Basic ingredients can be trimmed or peeled only.

Mise-en-place and Cleanliness 0 – 10 points Correct Professional Preparation 0 – 30 points Arrangement and Presentation/Innovation 0 – 20 points

G A team constitutes 2 (two) competitors from the same hotel / organization / property. The competitor must prepare one appetizer, one main course and dessert for 4 persons. 3-courses menu must be prepared within 120 minutes. No advance preparation or cooking is allowed. The competitor must use

S Turkey as main ingredients for the Main course. Recipe required in kitchen. .

ied by Organizing Comittee.

Remember that cold food should be served cold and hot food should be served hot.

U

Plates will be provided by the Organizing Comittee 1 (one) single breast of US Turkey will be suppl Each team will provide the judge with a menu.

17

Con ue Class 23. Team Hot Cooking….

tors must leave the kitchen station in a neat and tidy condition. This is part of judging criteria.


Maximum 100 points

ROUP 4 - Class 24: TABASCO CHALLENGE – SEAFOOD New Live

tin

Competi

Mise-en-place and Cleanliness 0 – 10 points Correct Professional Preparation 0 – 30 points Arrangement and Presentation/Innovation 0 – 20 points G This is an Individual Class. The competitor must prepare one (1) Seafood dish as Main Course in 4 portions and must use Tabasco products. The dish must be prepared within 60 minutes. No advance preparation or cooking is allowed. Recipe required kitchen.

zing Comittee.

tors must leave the kitchen station in a neat and tidy condition. This is part of judging criteria.


Maximum 100 points

in

Plates will be provided by the Organi Plates must white and without logo. Competi

Mise-en-place and Cleanliness 0 – 10 points Correct Professional Preparation 0 – 30 points Arrangement and Presentation/Innovation 0 – 20 points

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UDGING CRITERIA J

The judging committee is comprised of recognized authorities in the industry. Decisions made by the dging Committee are final. No changes or appeals are allowed. ju

The following are some guidelines to the judging criteria of the A.C.P.I Salon Culinaire. It applies to oth team and individual participants. b

ROUP 1 - Class 01: ASIAN PASTRY CUP, National Selection LiveG

A Work Score Hygiene and cleanliness, keeping within the time allowed, organization and dexterity.

Chocolate Tasting Scor Dessert Tasting Score

e Awarded for the taste, design, originality and texture Awarded for the taste, texture, originality, typically and use of local products from candidates country For Artistic quality and rendering of the theme Show Piece/Presentation

Appearance

ROUP 1 - Class 02: DRESS THE CAKE Live G

Preparation of cake and on cleanliness of work stati

Creativity, Originality &

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

Innovative Technique and Degree of

Originality in composition. This is judged by the artistry, competence and expert work

Difficulty Taste & Texture

involved in the execution or preparation of the exhibit. Well-balanced from a nutritional point of view. The taste, flavours and textures should conform with today’s standards.

GROUP 1 - Class 03: BREAD SHOW PIECE WITH ROLLS TASTING Display

ROUP 1 - Class 04: PASTRY SHOW PIECE DisplayG

Suitability in complementing food displays

Presentation & General

As the exhibits are meant to be displayed on a buffet table, they hould be designed to complement food displays. s

D

Impression Technique and Degree of

epending on materials 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

Difficulty Taste & Texture

involved in the execution or preparation of the exhibit. Well-balanced from a nutritional point of view. The taste, flavours and textures should conform with today’s standards.

GROUP 1 - Class 05: PETIT FOUR OR PRALINES Display GR P PASTRY PLOU 1 - Class 06: ATTED DESSERTS New Display

Well-balanced from a nutritional point of view. The taste, flavours Taste & Texture and textures should conform with today’s standards.

The variety displayed has to correspond with the criteria Variety requested.

Food items utilized must be in harmony with quantity and the Presentation, Overall Impression

Correct Preparation and number of persons indicated. The names of the dishes should correspond to the recipes. Points

Naming Practical and Up-To-Date

Serving

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.

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ROUP 2 - Class10: TEAM ICE CARVING New Live

GROUP 2 - Class 07: STYROFOAM & BUTTER SHOW PIECE - Free Style Display GROUP 2 - Class 08: FRUIT & VEGETABLE CARVING Live GROUP 2 - Class 09: INDIVIDUAL ICE CARVING – Free Style Live G

enting food

uffet table, they should be designed to complement food displays.

and Ge nt a

and DegrDifficulty

xpert work involved in the execution or preparation of the exhibit.

ROUP 3 - Class 16: INDONESIA RIJSTAFFEL Display

Suitability in complemdisplays Presentation

As the exhibits are meant to be displayed on a b

neral Depending on material used, the finished exhibit must preseImpression Technique

good impression based on aesthetic and ethical principles. ee of This is judged by the artistry, competence and e

GROUP 3 - Class 12: NUSANTARA LESEHAN Display G

resentation of the Lesehan

ination, simplicity, Innovative style and

Taste and Texture e

Composition of menu itions of Rijstafel style serving and as to quantity, color

The Harmony of all aspects d exibit must present an artistic quality and rendering of the theme

ROUP

Creativity & P The finished exhibit must present a good impression based on aesthetic and ethical principles and for creativity, Points are granted for excellent combOriginal in composition. The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, Th

dish should conform with today’s standards of nutritional values. The menu and the dishes must have good balance and variety as the compos

and taste. The finishe

GROUP 3 - Class 13: 5-COURSES SET DINNER MENU, FINE DINING Display G 3 - Class 14: 3-COURSES INDONESIAN SET MENU-JUNIOR ONLY Display

Appropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but exhibited cold and all cold d

Correct Preparation ishes must

ation and Portion Size main and side dishes must be served in

o-Date Serving practical serving. Bases using inedible products

Composition

doubt, Escoffier shall

Difficulty/Creativity But also on the degree of difficulty and the effort expanded

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

Present

Practical, Up-T

perfect harmony. Clean and without time-consuming arrangements. Exemplary plating, to facilitate

are not allowed. Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. For classical dishes, the original recipe is applicable. (In case ofprevail)

Degree of Judgment is primarily based on artistic work,

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4 - Class 24: TABASCO CHALLENGE - SEAFOOD Live

GROUP 3 - Class 15: FUSION SUSHI Live GROUP 4 - Class 18: BOCUSE D’OR 2011 – INDONESIAN SELECTION Live GROUP 4 - Class 17: JUNIOR ASIAN CHEF CHALLENGE Live GROUP 4 - Class 19: ASIAN CREATIVE CANAPES **) Live GROUP 4 - Class 20: INSPIRING DISH INDIVIDUAL HOT COOKING CHALLENGE LiveGROUP 4 - Class 21: PASTA CHALLENGE – JUNIOR ONLY (Under 25 years old) Live GROUP 4 - Class 22: BEEF & POTATO CHALLENGE – INDONESIAN Cuisine Live GROUP 4 - Class 23: TEAM HOT COOKING (3 course for 4 persons) LiveGROUP

e and Cleanliness tilization of working time to ensure punctual

sional Preparation

be applied for all ingredients, including

Presentation/Innovation ary plating to ensure an

Taste & Texture e

tritional values. r CLASS 19

ONLY **) or Artistic quality and rendering of the Theme.

URI NOTES:

Mise-en-plac

Correct Profes

Planned arrangement of materials for trouble-free working and service. Correct ucompletion. Correct basic preparation of food, corresponding to today’s 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 starches and vegetables. Clean arrangement, with no artificial garnishes and no time consuming arrangements. Exempl

Arrangement and

appetizing appearance is required. The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, thdish should conform with today’s standards of nu

Showpiece – fo F

J

ished culinary professionals.

independent and not linked in any way to hotels or restaurants teams

l products are tasted

of each judge’s knowledge

g to their own personal opinion, but at the same time, respect the opinion of the other judges.

Jury members should be establ Sponsors are invited to judge. Jury should be comprised of at least 4 judges. Jury members should be

competing in the event. One jury member will be elected the Chief Judge and will insure that al

and that the judges’ approach and techniques is consistent for all teams. The competition must be judged in an unbiased manner, to the best

and with consideration for prevailing culinary and cultural practices. Judges must reach conclusions individually accordin

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NOTES

Class 1/ 17 / 18 / 20 / 21 / 22 / 23 / 24 - 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 wok ring & oven. Salamander Refrigerator (shared) Convection oven (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 1/ 18 / 20 / 21 / 22 / 23 / 24 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 will be forwarded to each participant by 14th March 2011 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. 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 ACP reserve the rights to all recipes submitted. Any publication reproduction or copying can only be made with the prior approval of the Association of Culinary Professionals Indonesia

The ACP 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 ACP 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 2011 will be disqualified.

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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.

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.

MEDALS AND CERTIFICATES OF AWARDS

The respective medals and certificates will be awarded to any competitor if he attains points as follows: (Except Asian Pastry Cup, Bocuse D’Or and Asian Creative Canapes)

GOLD WITH DISTINCTION 100 points 80 points GOLD 90 – 99 points 72 – 79 points SILVER 80 – 89 points 64 – 71 points BRONZE 70 – 79 points 56 – 63 points MEDAL AND CERTIFICATES PRESENTATION Every day at 17.00 Hours will be a medal and certificate presentation for the cold display classes and the practical classes where the results are already know. The other medals and certificates can be picked up at the registration desk. All other medals and certificates will be given at the challenge trophy presentation on Saturday afternoon at closing ceremony. CHALLENGE TROPHIES BEST CULINARY ARTIST BEST PASTRY CHEF BEST PASTRY TEAM BEST JUNIOR CHEF

BEST JUNIOR ASIAN TEAM BEST CHEF INDIVIDUAL HOT COOKING BEST HOT COOKING TEAM BEST CULINARY ORGANIZATION TEAM

CRITERIA FOR CHALLENGE TROPHIES

1. BEST CULINARY ARTIST Individual two best classes of: Two out of class 07, 08, 09 2. BEST PASTRY CHEF Individual two best classes of: Two out of class 02, 03, 04, 05,

06 3. BEST PASTRY TEAM The winner of Asian Pastry Cup class 01 4. BEST JUNIOR CHEF The winner Pasta Culinary Junior Challenge class 21 5. BEST JUNIOR ASIAN TEAM The winner of Junior Asian Chef Challenge class 17 6. BEST CHEF INDIVIDUAL HOT

COOKING The highest total score of classes 20, 22, 24

7. BEST HOT COOKING TEAM Team with the highest score from class 23 8. BEST CULINARY ORGANIZATION

TEAM

Best of Pastry Class 02, 03, 04, 05, 06 Best of Artist Class 07, 08, 09 Best of 5–Courses Set Dinner Class 13 Best of Live Cooking Class 20, 22, 24

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To qualify for the Best Culinary Organization Team, The Culinary Organization has to send a minimum of 4 competitors from the same property participating in a total of not less than 4 different classes. The Best Overall Culinary Team is selected from the team who scores the highest points in their best 4 classes. Points are taken from 4 different members of the team. HINTS AND TIPS

With Compliments from your ACPI We wish you a successful Competition

Particular attention should be paid to the following: Originality – new ideas Numerical harmonizing of meat and garnishes Practical size of portion (cost control) The character of the showpiece should be respected Proper color presentation and flavor combination Presenting a natural appetizing look The use of clear jelly for seafood should be considered The use of tan jelly for meat should be considered Only well coated food (jelly aspic) should be on cold food Food prepared hot but displayed cold should be glazed with jelly (aspic) Sauce boats should only be filled half and the sauce light coated with aspic Use only crystal clear fish jelly for fish and meat jelly for red meat, poultry and game Properly cocked meat (not too rare) should be presented Sliced meat to be presented properly in (arrange in order or size) Only precisely cut vegetables should be presented Use paper only under food that has been deep fat fried Food prepared hot should not be presented on buffet platters or aspic mirror Eggs should only be served on glass, porcelain or glazed dish Plated portions must be in proportion to the dish itself and to the number of people specified. In general portion weight should be in keeping with the norms of accepted practice Meat sliced should be served with the carved surface upwards and not left as when carved. If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly Beads of jelly

on meat or trimming do not make a good impression and should be carefully removed Participants should not set their aim too high and abide by fundamental cleanliness and

practicality as far as possible in their work All exhibits should be identified by their proper names, both on exhibition table and on entry

form. Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent

necessity.

For more information regarding the competitions, please contact: Mr. Vindex Tengker President ACP Ph : (021) 2523456 ext 7670 Fax : (021) 2524480 Email: [email protected]

Mr. Petrus Nugraha Chairman of The 8th Indonesian Salon Culinaire 2011 Tel. (021) 2505090 Fax. (021) 2505092 Email: [email protected]

Ms. Mia P. Budoyo Secretary and Administrator of The 8th Indonesian Salon Culinaire 2011 Ph : (021) 8407125 Fax : (021) 8411370 Email: [email protected]

Mr. Panchaud Francois Committee of The 8th Indonesian Salon Culinaire 2011 Mobile : 0816 166 1959 Email : [email protected]

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HOW TO REGISTER

Please complete the entry form and submit it to the organizer before the deadline date: 14th March 2011.

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:

Ms. Mia Budoyo ACP Secretariat : LPMK Trisakti Institute of Tourism Jl. IKPN No.2, Tanah Kusir-Bintaro, Jakarta 12330 Ph: (021) 8407125 , Fax: (021) 8411370, Email: [email protected]

REGISTRATION STRUCTURE Professional Competition : Team: Rp. 100.000 / person

Individual: Rp. 100.000, - per class / per person

Student : Rp. 50.000, - per class / per student

PAYMENT Payments should be made in Rupiah. Local checks and Overseas Bank Drafts should be made payable to A.C.P.I Salon Culinaire 2011 / Association of Culinary Professionals Indonesia. 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 MANDIRI BANK KCP KUNINGAN MENARA DUTA Account Number : 124-00-0517612-9 Account Name : Vindex Valentino Tengker

REGISTRATION FORM SALON CULINAIRE 2011 - INDIVIDUAL Deadline Submited: 14th March 2011

Classes to attend: (Please tick () boxes)

GROUP 1 – Class 02 Dress The Cake

GROUP 1 - Class 03 Bread Show Piece GROUP 1 – Class 04 Pastry Show Piece

GROUP 1 – Class 05 Petit Four or Pralines

GROUP 1 - Class 06 Pastry Platted Desserts

GROUP 2 - Class 07 Styrofoam and Butter show piece

GROUP 2 - Class 08 Fruit and Vegetable Carving,

GROUP 2 - Class 09 Individual Ice Carving

GROUP 2 - Class 11 Creative Table Set-up

GROUP 3 - Class 13 5 – Course Set Dinner Menu, Fine Dining

GROUP 3 – Class 14 3 – Course Indonesia Set Menu ( Junior Only – under age 25)**

GROUP 3 - Class 15 Fusion Sushi Plater with Japanese Display

GROUP 3 – Class 16 Indonesian Rijstaffel

GROUP 4 - Class 19 Asian Creative Canapes **

GROUP 4 – Class 20 Inspiring Dish Individual Hot Cooking Challenge

GROUP 4 - Class 21 Pasta Culinary Junior Challenge (Junior Only - under age 25 ) **

GROUP 4 - Class 22 Beef and Potato Challenge – Indonesian Flavor

GROUP 4 - Class 24 Tabasco Challenge - Seafood

** Copy KTP (Identification card) must be submitted together with registration form.

Competitor’s Name: Date of Birth: Job Title :

Organization Address:

Organization :

Phone : Fax :

HP: Email:

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

Signed by Competitor’s Date:

METHOD OF PAYMENT CHECK No: BANK NAME:

BANK TRANSFER DATE: BANK NAME:

Bank Transfer should be under The Individual’s name. www.acp-indonesia.net

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REGISTRATION FORM SALON CULINAIRE 2011 - TEAM

Deadline Submited: 14th March 2011

Classes to attend: (Please tick () boxes)

GROUP 1 – Class 01 Asian Pastry Cup, National Selection (Team)

GROUP 2 – Class 10 Team Ice Carving (Team)

GROUP 3 – Class 12 Nusantara Lesehan (Team)

GROUP 4 – Class 17 Junior Asian Chef Challenge (Team ) **

GROUP 4 – Class 18 Bocuse D’Or Asia 2011, Indonesia Selection (Team) **

GROUP 4 – Class 23 Team Hot Cooking

** Copy KTP(Identification card) must be submitted together with registration form.

TEAM MEMBER NAMES

Team Member 1: Job Title: Team Member 2: Job Title: Team Member 3: Job Title: Team Member 4: Job Title:

Name of Team Leader:

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 NAME:

BANK TRANSFER DATE: BANK NAME:

Bank Transfer should be under The Organization name. www.acp-indonesia.net

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RECIPE FORM SALON CULINAIRE 2011

CLASS ENTERED : EXHIBIT NUMBER: EXHIBIT TITLE : NAME OF THE DISHES:

Quantity

Ingredients Preparation

Method:

Copies can be obtained at www.acp-indonesia.net

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