WACS2008 Congress Committee of the Emirates Culinary Guild.
The Emirates Culinary Guild
PO Box 71963, Dubai, UAE.
Tel: +971 4 3403128. Fax: +971 4 3473742.
Email: theguild@eim.ae
This is a practical cookery competition for entry by a single individual.
Each entrant is to produce a three-course meal for six people.
The day before the competition starts, a basket of ingredients will be displayed to the entrants.
There will then be a short seminar itemising and explaining the ingredients.
After the seminar, the entrants will have one hour in which to write-out a menu to consist of: a starter, a main course (with appropriate sauces, starch and minimum two vegetables) and a dessert.
The entrant will submit the menu to the organisers.
On the day of his/her competition slot, the entrant will produce the food for the menu submitted.
The competition will be held at the Sheik Rashid Hall of the Dubai International Convention and Exhibition Centre.
The first cook-off is scheduled for May 14th 2008; however, this might change depending on the number of competitors involved.
Medals and certificates will be presented at a time yet to be specified. Competitors will be informed in good time.
The presentation of the prizes for the first, second and third over-all placing will take place at the 2008 WACS World Congress gala dinner on 15th May, 2008
Each fully-paid-up WACS member country is allowed to send one representative to compete in the challenge (however, each country may send as many delegates as it likes to the Dr. Bill Gallagher Junior Forum).
Each competitor must be a paid-up, registered delegate of the Dr. Bill Gallagher Junior Forum. Competitors must arrive by 12th May 2008.
A competitor must not be older than 23 years on 12 March 2008. Verification of competitors’ ages will be requested, i.e. passport/birth certificate.
Each competitor application must be endorsed by the president or secretary of the country represented.
Each application must include the jacket size of the competitor.
Competitors must complete registration by 31st January 2008.
The time allowed for the competition, including preparation, is 3.5 hours.
Competitors may bring recipe-cards, books, or laptop computers to aid them in their work.
Each contestant will have a fully-equipped, discrete kitchen in which to work.
Pots, pans and small utensils will be provided.
Hygiene chemicals and utensils will be provided.
Uniform plates will be supplied. The plates will be round, white in colour, of various sizes up to a maximum of 32cm in diameter.
Chefs’ jackets, hats and apron as supplied by the organisers must be worn during the competition. Jacket and hat as supplied must be worn at the award ceremony.
If any special equipment is required, competitors must request it from the organisers by 31st January 2008.
A flag of the country represented.
Personal knives and equipment:
cutters, nozzles, forms, mats, templates, etc.
There is no entry fee for this competition.