hkicc 2013 rules and regulations (english version)

Organiser Co-organiser Endorsed by Supporting AssociationExclusiveMajor Sponsor

RUNNING IN CONJUNCTION WITH

HONG KONG CONVENTIONAND EXHIBITION CENTRE

7-10 MAY 2013

RULES & REGULATIONS FOR THE COMPETITION

ForewordOrganising CommitteeAcknowledgement Entry Requirements Registration Awards & Certi�cates

Competition CategoriesWestern Cuisine Display 1. Plated Appetisers 2. Plated Main Dishes 3. Brunch (New Category) 4. Finger Food (New Category) Hot Cooking (Professional) 5. Sustainable Fish – Atlantic Cod 6. Lamb Loin 7. Sous vide cook (Pork or Chicken Breast) (New Category) Hot Cooking (Under 25 Apprentists) 8. Sustainable Fish – Halibut 9. Beef Short Ribs 10. Two to Tango (New Category)Chinese Cuisine Display 1. Fruit / Vegetable Carving Modern Chinese Cuisine Challenge Hot Cooking 2. Creative Appetiser 3. Organic Whole Chicken LegPastry Display (Professional) 1. Showpiece 2. Wedding Cake Display (Under 25 Apprentists) 3. Plated Desserts Practical ( Professional) 4. Fantasy Table Practical (Under 25 Apprentists) 5. Young Pastry Chefs Chocolate Fragrant Tea Cake (Under-employment / Student)Live Chocolate Showpiece CompetitionLive High Tea Set Competition (New Category)The Gourmet Team ChallengeThe Dream Team ChallengeJudgingGeneral Rules for CompetitorsInsertions Appendix 1 Appendix 2

P1P2P2P3P4P5

P6 - 7 P6 - 7 P6 - 7 P6 - 7 P8 - 9 P8 - 9 P8 - 9 P10 - 11 P10 - 11 P10 - 11

P12

P13 - 14 P13 - 14

P15 P16 P17 P18 - 19 P20 - 21

P22 - 23P24 - 25P26 - 27P28 - 30

P31P32

Entry Form

Ingredient / Method Card

CONTENT

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FOREWORD

We, the Hong Kong International Culinary Classic 2013 Organising Committee, are proud to host this signature event of HOFEX.

Two years ago we had tremendous success at the HKICC 2011 and we will repeat this in 2013. We welcome and invite all food and beverage associations in Asia Pacific and International regions to participate at the HKICC 2013, as to share your experiences through this prestigious culinary event. The objective of the competition is to provide channels promoting culinary excellence, the skills and abilities of Chefs, Cooks, Pastry Chefs / Cooks and Apprentices from near and far.

The HKICC provides an excellent opportunity for industry professionals to showcase their culinary talents and services to the public, in addition to gaining experience and promoting communication within the regional culinary community.

This years’ event will include an exciting new class of cooking, Sous – Vide cooking, introduced in the Philippines earlier this year, we have included it into the HKICC program within the professional hot cooking competition. Thermal Water circulators and vacuum machines will be provided.

For the team competitions we will again feature the Gourmet Team Challenge, the Dream team Challenge and the Live Chocolate Showpieces competition. For the first time in Hong Kong, the Live High Tea Set Competition will also be included in this years’ event.

The HKICC is a WACS certified competition on an International level and will be based entirely on the categories, rules and judging criteria as specified by WACS - World Association of Chef’s Societies, and as such we are also inviting International certified Judges to take part at HKICC 2013.

Furthermore it will be the 4th time that we are hosting the Asian Finals for the WACS Global Chefs Competition and the Hans Bueschkens Junior Chefs Challenge, where the best of Asia’s Chefs will battle for the first prize, and for qualification for the World Final in Norway 2014.

The Organising Committee would like to thank the Hong Kong Exhibition Services Ltd – the organiser of HOFEX, as well as all sponsors and supporters who have contributed to the success of the event in the past, and we look forward to your cooperation in making this years’ event better than ever.

Rudolf MullerChairman of the Organising CommitteeHong Kong International Culinary Classic 2013

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Organising Committee

Chairman Mr. Rudolf MullerChief Judge Mr. Mak Kam KuiMembers Ms. Anita Cheng Mr. Daniel Cheung Mr. Mark Dodd Mr. Gerard Dubois Ms. Louisa Ho Mr. Francis Lo Mr. Andreas Muller Mr. Christoph Suter Mr. Mango Tsang

Acknowledgment

UNDER THE PATRONAGE OF• Hong Kong Chefs Association• Hong Kong Exhibition Services Ltd.

SUPPORTING ORGANISATIONS

• Chefs Association of Malaysia, Penang Chapter• China Cuisine Association• China Hospitality Association• Chinese Cuisine Training Institute• Guangzhou Western Food Association• Hong Kong Bakery and Confectionery Association• Hong Kong Bartenders Association• Hong Kong Chinese Chefs Association• Hong Kong Hotels Association• Hong Kong Tourism Board• Hospitality Industry Training & Development Centre• Korea Cooks Association• Shanghai Cuisine Association• Shenzhen Catering Service Trade Association• Singapore Chefs Association• Taiwan Formosa Chefs Association• Thai Chefs Association• The Club Managers’ Association of Hong Kong, Macau & China• The Hong Kong Ice Carving Association

ORGANISING COMMITTEE & ACKNOWLEDGMENT

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ENTRY REQUIREMENTS

The Hong Kong International Culinary Classic 2013 will take place from 7th (Tuesday) to 10th (Friday) May 2013 at Hall 1, Hong Kong Convention & Exhibition Centre, 1 Expo Drive, Wan Chai, Hong Kong.

The Hong Kong International Culinary Classic 2013 welcomes the participation of chefs from all restaurants, clubs, hotels and catering institutions in Hong Kong and around the world.

Entries must be in the name of a hotel, club, restaurant or catering institution. No individual entries will be accepted. (All competitors must be full-time employees / members of the establishment / organisation except for the under 25 apprentice categories.)

Competitors may choose to participate in any number of the categories (Except for the hot cooking categories, each competitor can only apply for maximum of 2 entries of hot cooking categories). Each establishment (main and branch outlets included) / organisation may submit more than one entry in each categories.

The Organiser reserves the right and final decision to amend or deny the registration quota of enrolled countries or establishment when the max number quota has been reached.

The entry fees of various categories are as follows:

WESTERN CUISINE HK$200 / US$26 per entry Display 1. Plated Appetisers 2. Plated Main Dishes 3. Brunch 4. Finger Food Hot Cooking Professional 5. Sustainable Fish – Atlantic Cod 6. Lamb Loin 7. Sous vide cook (Pork or Chicken Breast) U25 Apprentices 8. Sustainable Fish - Halibut 9. Beef Short Ribs 10. Two to Tango

CHINESE CUISINE HK$200 / US$26 per entry Display 1. Food / Vegetable Carving Hot Cooking 2. Creative Appetiser 3. Organic Whole Chicken Leg

PASTRY HK$200 / US$26 per entry Display Professional 1. Showpiece 2. Wedding Cake U25 Apprentices 3. Plated Desserts Practical Professional 4. Fantasy Table U25 Apprentices 5. Young Pastry Chefs Chocolate Fragrant Tea Cake (Under-employment / Student)

Live Chocolate Showpiece Competition HK$1000 / US$128 per entryLive High Tea Set Competition HK$1000 / US$128 per entryThe Gourmet Team Challenge HK$1000 / US$128per entryThe Dream Team Challenge HK$1000 / US$128 per entry(Exchange rate: HK$7.8 = US$1)

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REGISTRATION

Competitors are required to follow the registration procedure below:a. Complete the Entry Form (Appendix 1).b. Submit a separate Ingredient / Method Card (Appendix 2) for each entry.c. Send a crossed cheque in Hong Kong dollars (for competitors in Hong Kong ) or a bankdraft in US dollars (for overseas competitors) made payable to “MASTERMIND EVENTS LTD.” together with the completed Entry Form and the Ingredient / Method Card(s) to the Event Manager:

MASTERMIND EVENTS LIMITED:Unit 7, 5/F., Ricky Centre,36 Chong Yip Street, Kwun Tong, Kowloon,Hong Kong*Please mark “Confidential” on the envelope

The deadline for registration is Friday, 15th March 2013For enquiries, please contact :Tel: (852) 2114 2822Fax: (852) 2114 1969Email: [email protected]

REGISTRATION

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CERTIFICATE OF PARTICIPATIONA Certificate of Participation will be presented to all competitors

MEDALS AND CERTIFICATE OF AWARDSThe respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9 pointsBronze 70 – 79.9 points

Overall grand champion awards will be awarded to the highest recorded score in Live Chocolate Showpiece Competition, Live High Tea Set Competition , Dream Team Challenge and Gourmet Team Challenge.

The top scoring chefs from the following individual cooking categories shall be invited to participate in the Golden Bauhinia Cup competition, held on 10th May 2013. Details of the competition shall be publicised later.

Western Cuisine Hot CookingProfessional: Sustainable Fish – Atlantic CodProfessional: Lamb LoinProfessional: Sous vide cook

Chinese Cuisine Hot CookingCreative AppetiserOrganic Whole Chicken Leg

Full Chefs uniform, hat, shoes and apron are required for all competitors during acceptance of medals and certificates at award presentations.

AWARDS & CERTIFICATES

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1. Plated Appetisers

To display a variety of 6 different appetisers, 3 cold and 3 hot, displayed cold.• All food items must be glazed with aspic, with the exception of crisps or baked dough• Can be on one plated or individually plated• Suitable for a la carte service• Brief description of the displays to be available for Judges’ reference• Table space allotted: 100cmW x 80 cmD

2. Plated Main Dishes

To display a variety of 4 different main dishes, prepared in advance and displayed cold• Each main course should be individually plated and complete with its respective garnishes• All food items must be glazed with aspic, with the exception of crisps or baked dough• Brief description of the display to be available for judges’ reference• Table space allotted: 100cmW x 80cmD

3. Brunch – Plated Dishes

To display a variety of 4 different brunch items, one to include an egg dish, can be prepared hot or cold, but displayed cold.• Food must be brunch style, light and healthy• Individually Plated• All food items must be glazed with aspic, with the exception of crisps or baked dough• Brief description of the display to be available for judges’ reference• Table space allotted: 100cmW x 80cmD

4. Finger Food

To display a variety of 6 different kinds of finger food, 3 are to be hot displayed cold and 3 cold displayed cold.• 4 portions of each type of finger food (24 pieces total)• Each portion of finger food should weigh 10-20gm• Can be on one plated or individually plated• All food items must be glazed with aspic, with the exception of crisps or baked dough• Brief description of the display to be available for judges’ reference• Table space allotted: 100cmW x 80cmD

WESTERN CUISINE - DISPLAY CATEGORIES

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JUDGING CRITERIA

Composition 0-10 pointsIngredients 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.

Degree of Difficulty / Creativity 0-10 pointsJudgement is primarily based on the artistic work, but also on the degree of difficult and the effort expended.

Correct Preparation 0-30 pointsAppropriate culinary preparation free of unnecessary and all cold dishes, must be glazed with aspic(for preservation purposes only).

Presentation and Portion Size 0-20 pointsThe 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.

Practical, Up-To-Date Serving 0-30 pointsClean and without time-consuming arrangements. Exemplary plating, to facilitate practical serving. Based using inedible products are not allowed.

* Total possible points: 100 (no half points will be given)

NOTES

• Competitors must provide their own choice of serving ware (without logo)• Competitors are invited to set up an attractive display, however this will not be judged• Aspic should be used to glaze all entries with the exception of crisps and baked dough• Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed• Information regarding the setup time will be announced at a later stage, after registering• The Organiser will not be responsible for any loss or damage to any utensils• Due to limited space, competitors' pieces will be displayed until 4:00pm on the competition day• Organiser may dispose of any uncollected exhibits after 4:30pm on that day. (Exact display and disposal time shall be further notified)

MEDALS AND CERTIFICATE OF AWARDS

The respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9pointsBronze 70 – 79.9 points

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For individual hot cooking categories 5, 6 and 7, competitors must prepare THREE portions of ONE plated main course within 60 minutes:

5. Sustainable Seafood - Atlantic Cod

• Atlantic Cod at approximately 500gm, skin on fillet will be provided by the Organiser as the main ingredient• Competitor’s choice of accompaniments and garnishes to compliment the Seafood• Appropriate sauce (can be more than one) to be served

6. Lamb Loin

• Lamb Loin fillet approximately 500gm will be provided by Organiser as the main ingredient• Competitor’s choice of accompaniments and garnishes to compliment the Lamb• Appropriate sauce (can be more than one) to be served

7. Sous vide cook

• To prepare main course dish by using water as the cooking medium and the thermal water circulator as the cooking apparatus for at least the main ingredient provided• Competitor's choice of Pork Collar Tender (500 gm in total) OR 3 Organic Chicken Breasts (approx. 500 gm in total) provided by Organiser as the main ingredient. Competitors must inform Organisers of their choice when submitting applications/recipes.

JUDGING CRITERIA

Mise-en-place and Cleanliness 0-10 pointsPlanned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion.

Correct Professional Preparation 0-30 pointsCorrect basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that excluded 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.

Arrangement and Presentation / Innovation 0-20 pointsClean arrangement, with no artificial garnishes and no time consuming arrangements. Exemplary plating to ensure an appetising appearance is required.

Taste 0-40 pointsThe typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor and colour, the dish should confirm to today’s standards of nutritional values.


WESTERN CUISINE- HOT COOKING CATEGORIES (PROFESSIONAL)

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NOTES

• Salad greens may be picked, cleaned and washed, but not portioned• Vegetables and fruits may be washed, peeled and pre-cut, but not cooked• Pasta & Dough can be prepared but not cooked• Fish or Seafood or Shellfish can be cleaned, filleted but not portioned or cooked• Lamb or Beef or Chicken or Pork can be portioned but not cooked• Any farces/mousses must be prepared during the competition, but minced items are allowed to be brought in• Pre-marinating proteins is permitted• Sauces can be reduced but not finished or seasoned• Stocks may be brought into the competition, but must be unseasoned and unreduced• Any dressings are to be prepared during the competition• Coulis – Puree can be brought in but needs to be finished in competition• Sponges can be pre-made but not cut or shaped• No supplementary equipment except the following list will be available, all competitors have to prepare their own cooking utensils and ingredients for the competition• 30cm diameter plain white plates will be provided by the Organiser, all competitors must use these plates• Competitors must leave the work station in a neat and tidy condition, this is part of the judging criteria.• The Organiser will not be responsible for any loss or breakage of utensils

SPECIFICATION OF THE FACTILITIES PROVIDED

• 4-stove induction cooking range• Electric oven• Working table top• Sink with running water• Fridge• Deep Fat Fryer (shared)• Salamander (shared)

ADDITIONAL EQUIPMENT PROVIDED for Sous vide cook Category

• 2 Thermal Water Circulators for use with only water. No oil or fats are allowed as the liquid for the circulator• Microwave Oven• 2 Vacuum Packing Machines (shared), competitors must bring their own vacuum bag


The respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9pointsBronze 70 – 79.9 points＊The top scored chefs from Western Professional Hot Cooking categories will be invited to participate at the Golden Bauhinia Cup Competition on 10th May 2013.

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Competitors' age must not exceed 25 years on the day of the competition.For categories 8 and 9, competitors must prepare THREE portions of one plated main course within 60 minutes:

1. Sustainable Fish - Halibut

• Halibut at approximately 500gm, skin off fillet will be provided by the Organiser as the main ingredient• Competitor’s choice of accompaniments and garnishes to compliment the seafood• Appropriate sauce (may be more than one) to be served

2. Beef Short Ribs

• Beef Short Ribs approximately 500gm will be provided by Organiser as the main ingredient• Competitor’s choice of accompaniments and garnishes to compliment the meat• Appropriate sauce (may be more than one) to be served

3. Two to Tango

• Two-person team event. TWO portions each of a cold appetizer and a hot main course• Competitors must prepare their own ingredients, garnishes and sauces. Total cost of ingredients should not exceed HK$200/US$26• Dishes must be presented individually, freestyle, with appropriate starches and garnish• Complete recipe costing to be submitted along with the Menu

JUDGING CRITERIA




Taste 0-40 pointsThe typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor and colour, the dish should conform to today’s standards of nutritional values.


WESTERN CUISINE- HOT COOKING CATEGORIES (UNDER 25 APPRENTICES)

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NOTES

• Salad greens may be picked, cleaned and washed, but not portioned• Vegetables and fruits may be washed, peeled and pre-cut, but not cooked• Pasta & Dough can be prepared but not cooked• Fish or Seafood or Shellfish can be cleaned, filleted but not portioned or cooked• Lamb or Beef or Chicken or Pork can be portioned but not cooked• Any farces/mousses must be prepared during the competition, but minced items are allowed to be brought in• Pre-marinating proteins is permitted• Sauces can be reduced but not finished or seasoned• Stocks may be brought into the competition, but must be unseasoned and unreduced• Any dressings are to be prepared during the competition• Coulis – Puree can be brought in but needs to be finished in competition• Sponges can be pre-made but not cut or shaped• No supplementary equipment except the following list will be available. All competitors have to prepare their own cooking utensils and ingredients for the competition• 30cm diameter plain white plates will be provided by the Organiser, all competitors must use these plates• Competitors must leave the work station in a neat and tidy condition, this is part of the judging criteria• The Organiser will not be responsible for any loss or breakage of utensils


• 4-stove induction cooking range• Electric oven• Working table top• Sink with running water• Fridge• Deep Fat Fryer (shared)• Salamander (shared)



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1. Fruit / Vegetable Carving

• To present a free style, pre-carved vegetable or fruit carving• Table space allotted: 100cmW x 80cmD

JUDGING CRITERIA

Suitability in complementing Food displays 0-15 pointsAs the exhibits are designed to be displayed and enhance a buffet, they should be designed to complement food displays.

Presentation and General Impression 0-35 pointsDepending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

Technique and Degree of Difficulty 0-50 pointsThis is judged on artistry, competence and expertise in work involved in the execution or preparation of the exhibit.

* Total possible points: 100 (no half points would be given)

NOTES

• Name cards or logos of the working place of the competitor may be placed in proper manner after judging has been completed• The Organiser will not be responsible for any loss or damage to any utensils• Due to limited space, competitors' pieces will be displayed until 4:00pm on the competition day Organiser may dispose of any uncollected exhibits after 4:30pm on that day. (Exact display and disposal time shall be further notified)



CHINESE CUISINE - DISPLAY CATEGORY

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CHINESE CUISINE- MODERN CHINESE CUISINE HOT COOKING CATEGORIES

Modern Chinese Cuisine reflects the respect of classical cooking methods, ingredients, and culture, but allows the freedom to go beyond borders of presentation. While still absolutely practical in preparation and service, chefs are allowed to experiment with flavors and compositions that reflect today’s need for light yet dramatic dining experience.

For Chinese Cuisine categories 2 and 3, competitors must prepare and present within 60 minutes:

2. Creative Appetiser

• A selection of 4 different appetisers - 2 served cold and 2 served hot• Each set is to be served for THREE persons• Competitors have to prepare 1 set for Tasting and 1 set for Display• Can be either one plated or individual plated• No ingredients will be provided by the Organiser. Competitors are responsible for providing their own ingredients, which may not exceed HK$100/US$13 in total value• Complete recipe costing to be submitted along with the Menu

3. Whole Chicken Leg

• To prepare one main course for THREE persons of a modern Chinese dish• 3 pieces of 200-250gm@ Whole Chicken Leg, bone in, skin on, will be provided by the Organiser as the main ingredient• The competitors can bring appropriate ingredients including vegetables, and their choice of accompaniments and garnishing that compliment their dishes• Competitors may present the dishes in any preferred format, which can enhance dishes and reflect current trends of modern Chinese Cuisine

JUDGING CRITERIA




Taste 0-40 pointsThe typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor and colour, the dish should conform to today’s standards of nutritional values.


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CHINESE CUISINE- MODERN CHINESE CUISINE HOT COOKING CATEGORIES

NOTES

• Dishes will be assessed for their flavour / tastes / creativity / innovation / presentation / appearance as well as sanitation and hygiene• All garnishes and carvings must be edible• Salad greens may be picked, cleaned and washed, but not portioned• Vegetables and fruits may be washed, peeled and pre-cut, but not cooked• Pasta & Dough can be prepared but not cooked• Fish or Seafood or Shellfish can be cleaned, filleted but not portioned or cooked• Lamb or Beef or Chicken / Pork can be portioned but not cooked• Any farces/mousses must be prepared during the competition, but minced items are allowed to be brought in• Pre-marinating proteins is permitted• Sauces must be made at the competition• Dried ingredients may be pre-soaked and brought along to the competition but they must be finished during the competition• Stocks may be brought into the competition, but must be unseasoned and unreduced• Any dressings are to be prepared during the competition• Coulis – Puree can be brought in but needs to be finished in competition• Sponges can be pre-made but not cut or shaped• All dishes must be prepared under the highest hygienic conditions. Artificial colouring or chemical additives (e.g. MSG, de-foaming fluid, emulsifiers, artificial flavours) are not allowed, however, chicken powder is allowed• Plates will not be provided in this category, presentation reflecting individual serving as a main course is recommended. (No logos are allowed)


• Induction Wok• Working Table Top• Sink with running water• Electric Oven• Fridge• Deep Fat Fryer (shared)• Salamander (shared)


The respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9pointsBronze 70 – 79.9 points* The top scoring chefs from Chinese Hot Cooking categories will be invited to participate at the Golden Bauhinia Cup Competition on 10th May 2013.

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PASTRY - DISPLAY CATEGORIES (PROFESSIONAL)

1. Showpiece

• Competitors are required to display a showpiece consisting of marzipan, bread, sugar (any style), croquant or chocolate. No frames, wires or molds are permitted. The maximum height of the showpiece should not exceed 120cm• Table space allotted: 120cm x 90cm

JUDGING CRITERIA

Technique and degree of difficulty 0-25 pointsTechnique, degree of difficulty and effort.

Presentation and general impression 0-25 pointsThe finished exhibit should provide a good impression based on balanced proportions and aesthetically pleasing principles.

Correct professional preparation 0-25 pointsCorrect basic culinary preparation corresponding to today’s modern patisserie.

Artistic impression 0-25 pointsBalance, scale, proportion and suitability as a food display exhibit.


NOTES

• Name cards or logos of the working place of the competitor may be placed in proper manner once judging has been completed• The Organiser will not be responsible for any loss or damage to any utensils• Due to limited space, competitors' pieces will be displayed until 4:00pm on the competition day Organiser may dispose of any uncollected exhibits after 4:30pm on that day (Exact display and disposal time shall be further notified)



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PASTRY - DISPLAY CATEGORIES (PROFESSIONAL)

2. Wedding Cake

• A 3-tier wedding cake is required• All tiers must incorporate a wedding design with the lower tier being edible. The cake must be entirely decorated by hand. All decorations (except tier supporting pillars & Florists' Flowers) must be edible Royal icing, pastillage and other appropriate materials may be used• A section of the cake must be cut for judges’ tasting• Note: No wires or metal frames are permitted for the support of the cake with the exception of pillars & Florists' Flowers. Points will be deducted for non-compliance• Table space allotted: 120 cm x 90 cm

JUDGING CRITERIA

Technique and degree of difficulty 0-25 pointsThe artistry, competence and the expertise involved in the execution of preparation of the exhibit.

Presentation and general impression 0-25 pointsThe finished exhibits should provide a good impression based on balanced proportions and aesthetically pleasing principles.

Taste 0-25 pointsThe typical taste of the cake should be preserved, it must have appropriate quality, flavours and colours.

Correct professional preparation 0-25 pointsCorrect basic culinary preparation corresponding to today’s modern patisserie.


NOTES

• Name cards or logos of the working place of the competitor may be placed in proper manner once judging has been completed• Recipe of the cakes must be placed at the display• The Organiser will not be responsible for any loss or damage to any utensils• Due to limited space, competitors' pieces will be displayed until 4:00pm on the competition day. Organiser may dispose of any uncollected exhibits after 4:30pm on that day. (Exact display and disposal time shall be further notified)



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3. Plated Desserts

Maximum age of the competitors cannot exceed 25 years of age on the day of the competition

• To prepare and display 2 different desserts, each for one portion of an A la Carte service• All desserts are to be presented cold• One of the desserts must be produced in duplicate, without aspic glazing, for judges’ tasting• Table space allotted: 100 cm x 90 cm

JUDGING CRITERIA

Composition and correct preparation 0-25 pointsMust display correct and basic culinary presentation in accordance with today’s culinary practices.

Degree of difficulty and creativity 0-25 pointsTechnique and creativity involved in production, effort spent on decoration.

Practical, up-to-date presentation 0-25 pointsCombination of tastes, textures and colours, portion size and feasibility of daily usage. The display must be clean and pleasing to the eye.

Taste 0-25 pointsThe typical flavour of the main ingredient should be prevalent without the usage of too many additional flavours. If a mousse dessert is chosen, it is recommended to avoid excessive use of gelatin.


NOTES

• Name cards or logos of the working place of the competitor may be placed in proper manner once judging has been completed• The Organiser will not be responsible for any loss or damage to any utensils• Due to limited space, competitors' pieces will be displayed until 4:00pm on the competition day Organiser may dispose of any uncollected exhibits after 4:30pm on that day.(Exact display and disposal time shall be further notified)



PASTRY - DISPLAY CATEGORIES (UNDER 25 APPRENTICES)

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PASTRY - PRACTICAL CATEGORIES (PROFESSIONAL)

4. Fantasy Table

• Competitor should have at least 3 years working experience• Prepare and present in 120 minutes, 2 (two) different plated Western desserts (each 2 dishes – 1 for tasting & 1 for display, one portion each) from ingredients supplied by the Organiser at the beginning of the competition• 4 white plates of 30 cm diameter will be provided by the Organiser

JUDGING CRITERIA

Mise en place and orderly working area 0-10 pointsArrangement of all materials, wastage and economical factors, safety and hygiene, utilisation of resources and degree of advance preparation will all be considered in the judging.

Correct preparation 0-10 pointsAppropriate preparation, cooking methods, culinary techniques, choice of garnishes and ingredientsto achieve balance in presentation and taste will all be considered in the judging.

Practical, up-to-date presentation and overall impression of the dessert 0-40 pointsCombination of taste, texture and colours, creativity and originality, portion size, prcticability of dailyusage.

Taste 0-40 pointsThe flavour of the key ingredient must be prevalent without hindrance of secondary tastes, propertexture will also be judged.


NOTES

• The competitors have 15 minutes to set the table• The competitors have 15 minutes to view and collect the ingredients• The competitors have 2 hours to prepare the 2 different plated western desserts• Competitors must leave the workstation in a clean and tidy condition, this will be part of the judging criteria• The competitors can use as much or as little of each ingredient as they like. However, points will be deducted for excessive wastage• The ingredient table will be removed 30 minutes into the cooking time; additional ingredients will not be permitted after that point• No ingredients whatsoever can be brought along from outside• The desserts can be either hot or cold or a combination of both, it must be reflective of today’s modern cooking styles• The organiser will supply only the hardware mentioned below. No supplementary equipment will be available. All competitors shall provide their own utensils such as cutters, knifes, palettes, piping bags with nozzles, moulds, pots, and pans as well as mixing bowls

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• 4-stove induction cooking range• Electric oven• Sink with running water• Fridge• Mixer• Deep-fryer (sharing)• Salamander (sharing)• Working table top• Marble slab• Weighing scales



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PASTRY - PRACTICAL CATEGORIES (U25 APPRENTICES)

5. Young Pastry Chefs Chocolate Fragrant Tea CakeMaximum age of the competitors cannot exceed 25 years of age on the day of the competition

Competitors should choose to compete in one of the following divisions:a. Under-employmentb. Student

• To prepare and present within 75 minutes, one chocolate cake to serve 12 servings b using a ready made chocolate sponge cake base disc of 18 cm diameter (baked by the competitor) and one kind of tea (free choice)• All ingredients are to be brought by the competitor on competition day

JUDGING CRITERIAComposition and correct preparation 0-25 pointsIt should be a contemporary composition with a good balance of flavours and textures.

Degree of difficulty and creativity 0-25 pointsTechnique and creativity involved in production and effort spent on decoration.

Practical, up-to-date presentation 0-25 pointsCombination of tastes, textures, colours and practicality of daily usage will be considered.

Taste 0-25 pointsThe typical flavour of the main ingredient must be prevalent without the usage of too many additional flavours. If a mousse cake is chosen, avoid excessive use of gelatin.


NOTES• A chocolate sponge cake base disc baked by the competitor and brought along on competition day• The ingredients used to finish the cake must be brought by each competitor• Only basic, non-processed ingredients will be permitted for decoration of the cakes. Items such as pre-baked decorations, pre-made chocolate decor, pre-made sugar or marzipan work will not be allowed. This rule will be strictly enforced• Competitiors may coat the cake in any suitable coating before decorating, however this must be done during the 75-minute period• Competitors must provide a suitable display platter to properly present the cake (without logos)• Organiser only supplies the hardware listed below. No supplementary equipment will be available. All competitors shall provide their own utensils such as cutters, knifes, palettes, piping bags with nozzles, moulds, pots, and pans and mixing bowls• The Organiser will not be responsible for any loss or damage of any utensils• Competitors must leave the workstation in a clean and tidy condition. This is part of the judging criteria

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• Induction cooking range with electric oven• Sink with running water• Fridge• Mixer• Deep-fryer (shared)• Salamander (shared)• Working table top• Marble slab• Weighing scales



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LIVE CHOCOLATE SHOWPIECE COMPETITIONTEAM COMPETITION

Each team shall consist of a Team Captain and 1 assistant, and the theme is to be determined by the competitors.

Each team will be given 5 hours to prepare the following:• 1 Chocolate Showpiece - It must be comprised of chocolate and cocoa products. Minor Components can be pre-made• 3 different types of Chocolate Bonbons (12 pieces of each type - 6 of each type for display on team's own plate or glass, 6 of each type for tasting) - Prepare three different base (hand dipped, mould ganache and 1 non chocolate filling). Each bonbon should be within 12-15 gm per piece. The flavour of each of the filling and the shapes will be competitor’s choiceNote: White chocolate is considered chocolate and may not be used for the “non-chocolate filling”

JUDGING CRITERIAThe Chocolate show piece will be judged according to the following criteria:Representation of the theme 0-10 pointsDegree of difficulty (technical difficulty) 0-40 pointsQuality of the work (execution, completeness) 0-30 pointsArtistic value (creativity, colour) 0-10 pointsOriginality 0-10 points

Each bonbon will be judged according to the following criteria:Presentation, exterior appearance, overall impression 0-20 pointsOriginality of filling 0-10 pointsCorrect professional preparation and technique 0-30 pointsBalance of taste and texture 0-40 pointsTotal possible points: 100(Total marks will be divided by 2 to conclude a total points percentage of 100. No half points will be given. )

NOTES• Competition schedule - The competitors have 60 minutes to set the table and melt the chocolate (but not tempered) the day before the competition - The competitors have 30 minutes to set the table - All chocolate bonbon ingredients may be scaled out but not combined; each ingredient must be stored in a separate container with a generic label - No tempering of chocolate is permitted before the start of the competition - The competition will begin at 10:00am and conclude at 3:00pm (5 hours) - The tasting of the chocolate bonbons is at 2:00pm• All materials used must be edible. Non-edible products are strictly forbidden• The size of the showpiece should be around or no bigger than 60cm x 40cm. The height must be within 120 cm (not including the showpiece base height). Total table space allotted is 170 cm length x 80 cm width • The organising committee will provide the following basic ingredients: chocolate (milk, dark, white)• Competitors must supply all ingredients (except the basic ingredients); points will be deducted for excessive wastage• All presentation tables will be provided. No additional decor of any kind is permitted. The chocolate bonbons displayed on the competitors' own plates (without logo)• All work must be done in each assigned kitchen only

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• In the event of a scoring tie, the total tasting scores will take precedence.• The team captain is solely responsible for cleanliness of the work areas and equipment provided The workstations will be inspected before and after the contest. Any competitor who leaves the workstation untidy will be penalised 50 points• The Organising Committee and the judges reserve the right to inspect each team’s tools, ingredients, workspace etc. before the competition begins• The Organising Committee reserves the right to reproduce and use the entries exhibited• In the event of serious dispute over the items of the regulations, or a problem not mentioned in the rules, the matter will be discussed between the jury and the Head Judge and a final decision will be made• The Organising Committee will convene on 15th March 2013 to select participating teams for the competition. The committee’s decision is final. Maximum of 8 teams will be accepted for participation in the 2013 competition• All questions in regards to the competition should be sent in writing to the Organising Committee likewise all answers will be given back in writing by the Organising Committee• Uniforms : All competitors must wear appropriate chef uniforms and hat

SPECIFICATION OF THE EQUIPMENT PROVIDED

Equipment for each kitchen:• Sink with water supply (cold & hot water)• 2 working tables, approximately (length: 200 cm, width: 80 cm, height: 85 cm)• Two 13-amp power points 220v• 2 induction stoves• 1 microwave• 1 transport cart with 10 baking sheets• 1 mixer• 1 chocolate warmer• Freezer• Refrigerator• Marble Slab• Scale

Equipment not provided:• Small kitchen utensils• Sauce pans, moulds, ladles etc


The respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9pointsBronze 70 – 79.9 points"Best of the Best Award" will be given to the highest scoring team."Best Tasting Award" will also be presented.

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LIVE HIGH TEA SET COMPETITIONTEAM COMPETITION

Each team shall consist of a Team Captain and 1 assistant.

Each team has to make 2 High Tea Sets for TWO persons (One set for Display and one set for Judging) which consists of 5 different items in each set within 1.5 hours:• Scone (to be made on-site from scratch)• Savory• Dessert in Glass• 2 different type Free Style• Minor Components can be pre-made• Each competitor must submit the High Tea Set menu in English

NOTES

• All submitted recipes should be original and have never been used• Plates will not be provided in this competition, competitors can choose to prepare a presentation tray or background for presenting the theme (for display of all the pastry items, however, no logo is allowed on the plate or tray• The Organiser will not be responsible for any loss or damage to any utensils

JUDGING CRITERIAMise en place and orderly working area 0-10 pointsArrangement of all materials, wastage and economical factors, safety and hygiene, utilisation of resources and degree of advance preparation will all be considered in the judging.

Correct preparation 0-10 pointsAppropriate preparation, cooking methods, culinary techniques, choice of garnishes and ingredientsto achieve balance in presentation and taste will all be considered in the judging.

Tea setting and impressive presentation 0-20 pointsTable setting and presentation

Practical and usage of ingredients 0-30 pointsCombination of taste, texture and colours, creativity and originality, portion size, prcticability of daily usage.

Taste 0-30 pointsThe flavour of the key ingredient must be prevalent without hindrance of secondary tastes, propertexture will also be judged.



• Induction cooking range with electric oven• Sink with running water• Mixer• Working table top• Scale• Freezer• Refrigerator• 1 microwave

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The respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9pointsBronze 70 – 79.9 points"Best of the Best Award" will be given to the highest scoring team.

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THE GOURMET TEAM CHALLENGETEAM COMPETITION

Team Competition / Cold Edible Buffet for 30 Persons

Open to teams from hotels, restaurants, culinary institutions, airlines or catering organisations. Each team must comprise 1 team captain, 3 chefs and 1 pastry chef. A manager may accompany the team, and can help to set up the menu at the location. The winning team will receive the Gourmet Team Challenge Award.

Each team will prepare a themed cold edible buffet for 30 persons, to be served by the Organiser to diners in a cafe setting, along the lines of outside catering.

Each team is not required to prepare 30 portions of each individual item. However, the entire buffet must have a sufficient selection for 30 persons. The buffet must include the following:• 4 different composed salads presented in a modern style• 2 varieties of fish or seafood platters• 2 varieties of meat or poultry platters• 6 varieties of tapas (bite-sized snacks or finger foods)• 1 type of cold soup• 3 varieties of cold appetisers• 3 varieties of individually plated desserts• 2 different whole cakes presented freestyle• An edible display of 5 different types of breads

A live cooking station (chef to man the station next to the buffet) cooking a simple pan dish of your choice, maximum 2 induction stove tops provided by Organiser to be used. Items such as pasta, risotto, seafood sauté, or items of competitor's choice that are quick to cook (competitors to bring their own induction-suitable cooking utensils).

Menu must include appropriate dressings, sauces and condiments (No aspic to be used).

A distinct theme must be reflected in the menu selections. The name of the theme must be submitted to the Organiser before Friday, 15th March, 2013 for publicity purposes.

JUDGING CRITERIA

Material brought / Mise-en-place 0-10 pointsClear arrangement of materials. Clean working place, proper working position, and clean uniforms, proper working technique. Correct utilisation of working time and punctual completion.

Hygiene and Food Safety 0-10 pointsAttention paid to hygiene and food safety during the preparation of food and work premises and hall.

Presentation and Innovation 0- 30 pointsIngredients and side dishes must be in harmony. Points are granted for excellent combination, simplicity and originality in composition.

Taste and Texture 0-50 pointsThe dish must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform with today’s standards of nutritional values.


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COMPETITION SCHEDULE:• Buffet set up by teams 10:30 am to 11:30 am• Judges viewing buffet 11:30 am to 12:15 pm• Viewing by media 12:15 pm to 12:30 pm• Judges food tasting 12:15 pm to 13:00 pm• Time of food service (open to public) 12:30 pm to 14:30 pm

NOTES• All food items must be prepared in the team’s respective Hong Kong based establishment, as close to the serving time as possible• Teams wishing to seek judges' comments should make appointment with the judging team leader (via the secretariat)• The establishments must have a food shop licence with permission to cater, issued by the Hong Kong Hygiene and Environment Authority. All teams need to work out of a food licensed kitchen from a hotel or restaurant• The buffet must be set up on the table in the hall from 10:30 am to 11:30 am on the scheduled competition day. Set up is not allowed earlier in order to maintain the highest standard of hygiene and food freshness for uman consumption• 3 portions of each buffet item must be prepared separately, for judges’ tasting. These are not to be displayed on the table, but will be chilled in a refrigerator provided on-site. Buffet will be judged on innovation and presentation. These items must be the same items as the ones on the buffet. If in doubt, judges may sample directly from the buffet• Judges will visit team’s premises at within 24 hours as of 9am of the day before your scheduled competition date to check on mise-en-place and hygiene and once again before midnight unannounced to check again on hygiene practices. Hygiene is paramount!• Organiser will provide a 4 m x 3 m table (with a hole in the middle for electrical wiring), covered with plain white cloth, expected height is 80 cm. Draping / skirting must be prepared by the team. No replacement nor modifications of tables is allowed• Dressing of tables may be done the night before on the allocated competition day, from 6:30 pm to 8:30 pm, except for teams competing on day 1 which it may be done from 2:00 pm to 4:00 pm the afternoon before• Local teams must make their own arrangements for the buffet items to be transported to the hall in refrigerated or air-conditioned vehicles. Overseas teams may seek help from the Organiser if their local hotel contact is unable to assist• Teams must bring their own raisers, centrepiece and other decorative items to enhance their display, as well as all serving chinaware and serving utensils. Teams have the freedom of choice for serving methods; either all portions in one large receptacle, or set out in a number of smaller receptacles. The Organiser will not be responsible for any loss or damage to any utensils• All buffet items for stipulated 30 persons are to be set on the table at one time, as to complete the buffet. No replenishment is allowed• A buffet menu must be placed on the table though it will not be judged• Ticket holders for the lunch are allowed to consume any items from any team competing on that day• There will be tables provided to touch up the items. These tables will be removed before judging begins

MEDALS AND CERTIFICATE OF AWARDSThe respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9pointsBronze 70 – 79.9 points"Best of the Best Award" will be given to the highest scoring team.

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THE DREAM TEAM CHALLENGETEAM COMPETITION

An on-the-spot F&B competition

Open to teams from hotels, restaurants, culinary institutions or catering establishments. Each team must comprise 2 non-management service personnel (1 bartender, 1 waiter, level supervisor and below) and 1 chef de partie or below to prepare an F&B experience within 2 hours for 4 diners (including 3 professional judges, Kitchen, bar, Service) at one table, in a cafe setting. Competitors must bring their own ingredients, beverages, equipment, tableware and linens.

There will be a mobile induction heated kitchen unit available per station and 2 standard banquet tables 6x2 feet table with table cloth for the preparation.

A common Fridge, “Nespresso” capsule coffee machine and a wash up unit will be available at the back for 3 teams to share.

The bartender prepares a pre-lunch cocktail of an original creation from a mystery box of liquor (provided by Organiser). The bartender and waiter will work as a team throughout the lunch period to provide service to their guests. As such, this cocktail may be served by either the waiter or the bartender.

The bartender or the waiter (or a combination of both) will also recommend and serve wine that complements the main course prepared by the chef at the mobile kitchen and prepare a specialty coffee to end the meal.

The waiter sets the table, tosses a salad at table, and prepares together with the chef a creative dessert x 4 portion for service. The dessert could be flambe / sabayon based something which again can be prepared at the table in front of the guests.

The chef prepares one main course meal (meat, sauce, starch and vegetable), each for the 4 diners, at the mobile cooking station in front of the guests as well as the salad dressing for the salad. The basic stock, blanched vegetable and the starch can be brought in and need to be finished (sauteed, pan-fried) together with a tender piece of meat on the spot and in front of the guest. The chef, bartender and waiter are encouraged to interact with each other but the service is provided by the waiter.

JUDGING CRITERIA

Mise-En-Place, Preparation & Timing 0-20 pointsTable setting, napkin folding, side station preparation and creativity of theme.

Lunch Service 0-40 pointsGreeting to guests, seating, service procedures, cocktail, wine service, salad, creative dessert andspeciality coffee.

Standard and Quality of Service and Food 0-40 pointsPreparation and taste of main course.


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NOTES

• Teams will be advised of their competition schedule in due course. There will be a general briefing for all participating teams on prior to the exhibition, (time and venue to be advised to teams in due course). A separate, specific briefing (10 minutes) for the day’s Teams will take place at 11.00 am on each competition day at the Dream Team competition venue• All raw materials for food preparation such as the cocktail, (except the liquor), salad, main course dessert, wine and other required items must be brought in by 10.00 am. There will be a briefing at 11.00 am The table must be dressed and set up by 11.30 am. Teams should advise the Organiser of a theme for their setup, and must bring decorative elements, including their own tablecloth and napkins, to enhance the table. Uniforms form part of the theme, and will be judged. Teams are advised not to over- decorate• This dining experience will begin at 12.00 noon for all participating teams, with a 10-minute interval between teams. Guests will arrive at 11.30 am and will be seated at the cafe entrance by a service staff. For guests, the experience will begin at the cafe entrance• The waiter is to provide guests with a soft drink while they wait, in anticipation of the F&B experience• A tastefully designed menu for the cocktail, salad, main course, wine, dessert and specialty coffee must be placed on the table and will be judged• Salad greens may be picked, cleaned and washed, but not portioned• Vegetables and fruits may be washed, peeled and pre-cut, but not cooked• Pasta & Dough can be prepared but not cooked• Fish or Seafood or Shellfish can be cleaned, filleted but not portioned or cooked• Lamb or Beef or Chicken or Pork can be portioned but not cooked• Any farces/mousses must be prepared during the competition, but minced items are allowed to be brought in• Pre-marinating proteins is permitted• Sauces must be made at the competition• Dried ingredients may be pre-soaked and brought along to the competition but they must be finished during the competition• Stocks may be brought into the competition, but must be unseasoned and unreduced• Any dressings are to be prepared during the competition• Coulis – Puree can be brought in but needs to be finished in competition• Sponges can be pre-made but not cut or shaped• Teams wishing to seek Judges' comments should make an appointment with the Judging Team Leader (via the Secretariat), on the day of competition• The Organiser will endeavor to obtain competitive Hotel rates (3 twins for up to 7 nights), for overseas Dream Team Challenge teams, who will be responsible for their own accommodation costs. Teams who wish to make their own accommodation arrangements are requested to advise the Organiser without delay, to avoid unnecessary arrangements on our part. Teams are to ensure good hygiene practices to transport the minimal food items brought to the hall. Teams need to provide the Organiser with a 6" x 5" color photograph of themselves, with their team's name and individual team member names printed at the back

SPECIFICATION OF THE EQUIPMENT PROVIDED• A 2-plate electric portable stove• Working space : 2 tables per team, with 2 power points• A dining table, 3' x 3', uncovered, and 4 chairs per team• Teams may however bring their own chairs• A fridge to be shared• A sink to be shared• Drinking water & water pitchers• 1 coffee machine with beans supplied

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THE DREAM TEAM CHALLENGETEAM COMPETITION

MEDALS AND CERTIFICATE OF AWARDSThe respective medals and Certificate of Awards will be presented to any competitor who attains the WACS Judging Standards:Gold with Distinction 100 pointsGold 90 – 99.9 pointsSliver 80 – 89.9pointsBronze 70 – 79.9 points"Best of the Best Award" will be given to the highest scoring team.

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JUDGING

A panel of highly respected international chefs and culinary experts within Hong Kong and around the

world will judge the competitors.

a) One of the main criteria for judging of all dishes is the ingredient and method card – these should be

professionally presented with a brief description of the ingredients and cooking methods.

b) The correct naming of the entry is obligatory. All exhibits must be clearly marked on the exhibition

table, as well as on the registration form. Please ensure personally and in loco that each exhibit carries

the correct label.

c) All exhibits must be original first-time entries whether local or international. Any exhibits found to

have been entered and judged elsewhere shall be disqualified.

d) Avoid the additional designation of an exhibit via advertising before adjudication.

e) All exhibits must be completed within the designated time.

f ) The judges will cut into each exhibit for a closer examination.

g) Inedible ingredients should not be used (Croutons are accepted as bases).

h) Dishes should have a natural and appetising appearance.

i) Correct basic preparation, precise and tidy plate arrangement in accordance with today’s modern

culinary art / practices suitable for practical restaurant service.

j) Judges will take into account the culinary customs and practices pertaining to participating nations.

k) Garnishes and trimmings must harmonise with the main piece in quality and taste.

l) To make practical service possible, clean and exact arrangements with exemplary plating should be

achieved.

m) Competitors must avoid placing food on the rims of plates or arranging food in an unsightly and/or

unhygienic fashion.

n) Although table decorations are not being specifically judged, a tastefully arranged and attractive

table will contribute to a good impression.

o) Points will be deducted for vegetables that are not cut or formed precisely.

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a) All competitors MUST carry a Hygiene Supervisor Certificate or equivalent document.

b) Submission of a completed entry form shall constitute acceptance of and agreement to abide by the

Rules and Regulations of the HKICC 2013.

c) The Organising Committee has the right to refuse any entry which does not comply with the Rules

and Regulations or with any specific requirement or limitation stated in respective categories.

d) Any entry may be rejected on the grounds that, in the opinion of the Organising Committee, it does

not reach the standard required.

e) The canvassing of judges or other officials of the HKICC 2013 by competitors or their representatives

is prohibited at all times.

f ) A letter must accompany any information changes submitted from the participating establishment

/organisation. Please also note that such requests should be made no later than two weeks before

the actual competition.

g) In the event of withdrawn entries, any replacement of competitors (using the same recipe) must

be accompanied by a letter jointly signed by an authorised person of the participating establishment

/organisation and the registered competitor. Please note that such requests should be made no later

than two weeks before the competition.

h) For entries selected to enter the competition, no recipe changes will be accepted, unless the

Organisers permit otherwise.

i) The entry fee will not be refunded should the competitor(s) decide to withdraw from the

competition or should the competition be cancelled for reasons beyond the Organisers’ control.

j) Entries should be prepared within the stipulated time.

k) Finalists must compete in the final competition or no award / certificate will be given.

l) No logos indicating where the competitor is working to be visible during the competition.

m) While all reasonable care will be taken by the Organiser, no guarantee is given and the Organiser will

not accept any responsibility for the loss or damage to any exhibit, dish, goods or personal effects,

during the competitions.

n) The Organising Committee reserves the right to rescind, modify or add to any of the Rules and

Regulations; or to delete any categories and classes of competition. The head of the Judging Panel’s

interpretation of the Rules and Regulations shall be final.

o) Participants who contravene any of the Rules and Regulations of the HKICC 2013 may at the

discretion of the respective chief judge be DISQUALIFIED. Negotiations will not be entertained. The

decision of the respective chief judge is final.

p) Without the Organiser's consent, the winning dishes cannot be displayed in any kind of event

promotion.

GENERAL RULES FOR COMPETITORS

hkicc 2013 rules and regulations (english version)

Documents

exciting new class of

years event

hkicc program

brunch new category

wacs certified competition

prestigious culinary

team competitions

culinary talents