CONTENTS

Introduction..........................................................................................3

How to Register.....................................................................................4

Competition Categories.........................................................................5

Competition Requirement & Judging Criteria........................................6 - 8

Rules and Regulations............................................................................9 - 10

Entry Form..............................................................................................11 - 12

Competition Rule Book

INTRODUCTION

The Culinary Challenge of Goa (CCG) is designed for culinary artists to excel their skills and

finesse on the lines of international championships. Debuting alongside Food Hospitality World

Goa exposition, Goa’s Premium Food, Drink & Hospitality Tradeshow, FHW will be organised

from June 11-13 August, 2016 at Dr. S. P. Mukherjee Stadium, Bambolim. The event is

endorsed and supported by the industry's apex and premier association of chefs - Culinary

Forum of Goa (CFG).

As Goa's largest `Business To Business’ Hospitality Forum and featuring over 200 domestic and

international exhibitors, Food Hospitality World brings together the finest gathering of the

industry's most prestigious companies, institutions and leading companies.

OPENING HOURS AND ADMISSION

CCG is open to trade visitors only from 11:00 hrs to 19:00 hrs, on 11.12.13 August, 2016. For competitors, the CCG display areas and secretariat within the trade halls will be open from 10:00 hrs. Badges for entry will be given to the respective competitors before the show at the venue. These badges must be worn by competitors at all times within the exhibition hall, and ARE NON TRANSFERABLE.

HOW TO REGISTER

Entry forms can be found within and on Food Hospitality World website (www.fhwexpo.com) at http://fhwexpo.com/pdf/Entry_Form-CCG_2016.pdf

CCG 2016 is open to restaurant, hotel, confectionery / catering organization / catering institute chefs and students

An individual competitor can participate in as many categories. There is no restriction on the number of entries per hotel/ restaurant/ institute, per

category.

All Entry forms must be accompanied by registration fees. Acceptance of entries is on a first-come-first-serve basis. Submission of a completed

entry form means acceptance to abide by the Rules and Regulations. Payment should be INR. Foreign bank drafts should be made payable to ‘Global Fairs & Media Pvt. Ltd’. Please do not send cash by mail.

No change of category or refund of registration fees, for whatever reason, will be allowed once the application has been accepted. Competitors will receive a communication when the entry deadline is reached.

Participation fees will be INR 500/- per person per category. All participants can expect to receive confirmation of their entries by August 5th, 2016

Kindly submit all entries together with registration fees to:

Moiz Jawadwala

Global Fairs & Media Pvt Ltd.

C/O. Hannover Milano Fairs India Pvt. Ltd

B-102, Business Square

Opp. Apple Heritage Building, Andheri Kurla Road, Chakala,

Andheri (East), Mumbai 400 093, India.

T: +91-22-66875545; F: +91-22-66875555

Mob: +91 9867550572

E: moiz@hmf-india.com | W: www.fhwexpo.com

COMPETITION CATEGORIES

COMPETITION REQUIREMENTS

Class 1: CHOCOLATE SHOWPIECE & CHOCOLATE MAKING (A CONCEPT TO INCLUDE IN THE SPECIFIED SPACE)

1. In this class it is required to display a showpiece of pastillage, marzipan, chocolate, sugar, croquant, etc. The choice is given to the participant.

2. A clear theme has to be depicted for the entire show piece. 3. The whole display has to be totally hand made. 4. Frames, wires, supports and moulds will not be permitted. 5. The Allocated space for display 4 Ft x 1.5 Ft. 6. Assembly and set-up to be executed within a time limit of 1 hour.

MARKING CRITERIA Suitability in complementing 0-10 points Food displays Presentation and General Impression 0-40 points Technique and Degree of Difficulty 0-50 points

Maximum 100 points

COMPETITION REQUIREMENTS

Class 2: WEDDING CAKE

1. The entire bottom tier must be edible. 2. Innovative modern shapes and designs are permitted. (No pre-mould icing designs are

permitted) 3. The cake should be entirely decorated by hand with the exception of pillars. (Any edible

material can be used for pillars as well) 4. All decorations with the exception of pillars and cake stand bases must be edible. 5. Only the use of edible colours, paste and dust are permitted 6. Wires for stems of flowers will not be permitted. (Please use edible material) 7. A section of the finished cake must be cut for inspection by the judges. 8. The Cake structure should not exceed 3 tiers. 7. The Allocated space for display 4 Ft x 1.5 Ft. 9. The Recipes must be displayed along with the exhibit. 10. Wedding cake structures to be removed after 5 PM. Any cakes removed before this will

be disqualified. 11. Assembly and set-up to be executed within a time limit of 1 hour. Should be executed by

9.00 AM sharp.

MARKING CRITERIA Complementing a Wedding function 0 – 10 points Presentation and General Impression 0 – 30 points Artistic Value 0 – 20 points Taste, Technique and Degree of Difficulty 0 – 40 points

Maximum 100 points

COMPETITION REQUIREMENTS

Class 3: FOOD CARVING & SALAD DRESSING

1. Competitors will be given 3 (three) hours to produce a free style carving of their choice. 2. One fruit carving and one vegetable carving is a must. 3. A minimum compulsory item to be used consists of Watermelon, Honey Dew, Papaya,

Pumpkin, Carrot and Yam. 4. No pre-slicing or carving or preparation of the vegetables will be allowed before the

competition begins. 5. All carvings should complement a food display on a buffet table. 6. Carvings will be displayed for the duration of the day and can be removed after 18hrs. 7. The Allocated space for display 4 Ft x 1.5 Ft. 8. Maximum height 100 cm 9. Competitors will be required to bring their own vegetables and fruits. 10. All other kitchen tools such as knives and cutting boards must be brought by the

competitor 11. The competitor will be responsible to ensure that all excess materials are disposed of in

a correct manner.

MARKING CRITERIA Suitability in complementing food display 0 – 10 points Correct use of Ingredients 0 – 10 points Presentation and General Impression 0 – 40 points Technique and Degree of Difficulty 0 – 40 points

Maximum 100 points

RULES AND REGULATIONS

Please read carefully and abide by set terms:

1. Every exhibit must be a bonafide work of the individual competitor 2. An individual competitor can participate in as many classes as he/she wishes but he/she

is restricted to one entry in any one class. 3. No change of class will be allowed after the closing date of entries. In case of

cancellation of participation due to unforeseen circumstances, the organizers should be notified immediately.

4. Competitors who bring their exhibits on the wrong day will not be judged. Please refer to the final competition schedule for your competition date.

5. Competitors are responsible for their own exhibits and should ensure that these are made available for judging on the day and time specified.

6. Competitors please note that entries will be DISQUALFIED if the complete display in not kept within the space limit specified in the category of class.

7. Competitors must ensure that no name/logo of his organization is visible to judges during competition.

8. Competitors must ensure that no uniform or chef cap of his organization is visible to judges during judging. They should only use the cap provided by the organisers.

9. Competitors of Fruit and Vegetable carving classes should register with the secretariat at least 2 hours before their schedule time to complete the registration formalities- (batch, chef’s cap, tent card, competition code).

10. The organizers will not be held responsible whatsoever for any damage to exhibits, loss of equipment or utensils of the competitors. Competitors are to be present at their allocated display area by 4:30 pm. each day to prepare for removal of their exhibits and utensils. The organizers reserve the right to dispose of uncollected exhibits.

11. Wedding cakes must be removed after 5 pm on the day of competition. 12. The organizers reserve the right to rescind, modify or add on to any of the above rules

and conditions and their interpretation will be final. They also reserve the right to limit the number of entries per class or cancel any class, should there be a need to do so.

13. Registration of exhibits will commence at 9.30 a.m. No exhibits will be accepted for registration after 11:00 am. NO ONE other than competitor and his helper will be allowed to enter the competition area.

14. All exhibits for competition must be registered, in place and ready for judging by 11:00 am on each day. Judging will take place by 11:00 am. Results will be announced when judging is completed.

Continued….

15. Competitors, their helpers and chefs are requested to wear a full, freshly laundered chef

uniform during the competition and the black shoes. 16. The organizers, while taking all reasonable precautions, shall not under any

circumstances be held liable or responsible for the loss or damage of any exhibits, goods or personal effects.

17. No committee member, member or any chef will be allowed to intervene during judging. No appeals will be entertained; judge’s decision is final and no changes will he make after final results are issued.

18. The organizers reserves all rights to recipes, menus, videos, photographs, sound recordings, etc. used in Contest and Exhibition 2016. Any publication, reproduction or copying of same can only be made with the approval of the organizers. Only competitors and official photographers appointed by Organisers are allowed to take photographs during Contest and Exhibition 2016.

19. Competitors contravening any of the Rules and Regulations of the Contest and Exhibition 2016 will be disqualified.

20. Co-operate with the organizers and officials at all times. They are there to help you and ensure that the Culinary Challenge runs smoothly.

21. Judging of prepared dishes with an assessment of the recipe. Make sure to place the recipe by the side of the display. For all displayed exhibits a theme or name must be given.

22. Keep your written descriptions as clear as possible without losing clarity. You are allowed to have someone else do the written description for you. No points will be given for writing/displaying of menus/ table set-up/ descriptions / recipes. NO other format of name tag or recipe format to use other than provided by the organizers.

23. The method of cooking should be clearly specified, and displayed beside each display/preparation.

24. 2 sets of recipes should be provided for the competition. Soft copy of the recipe MUST be attached along with the entry form. Failure to do so would result in disqualification.

25. Each competitor must provide his own supporting materials and base. He also must ensure his creation can be moved to the judging area, when his time limit is up.

26. FHW would conduct pre-event briefing; date and the venue will be intimated in due course. Competitors are requested to attend the same for all queries and clarifications.

27. Competitors who are in doubt of the interpretation of the criteria/ rules and regulations are advised to contact: Mr. Moiz Jawadwala on 09867550572 ow write to moiz@hmf-india.com.

ENTRY FORM – PAGE NO. 1

CULINARY CHALLENGE OF GOA - 2016

Closing Date for receipt of entry forms: August 05th, 2016

Entry fee for the individual competition is INR 500 per person per category. Each competitor is restricted

to only one entry per category. He/she may, however, participate in any number of categories. Each

Hotel/ resort/ restaurant/ chef’s institute/ catering college/ institution may send multiple chefs/ entries

per hotel/ restaurant/ resort/ institute. There is no limitation on the total no. of entries per company/

hotel/ restaurant/ institute.

Registration fees should accompany applications and are not refundable.

Applications received without fees will not be processed.

The organizers reserve the right to limit the number of entries in any category and this will be done on a

first-come-first-serve basis.

Cancellations 10 days or less before the competition without a valid reason will have future participation

re-considered. Please refer to the rules and regulations in the competition rulebook.

Please register me for below category

Class 1: Chocolate Showpiece & Chocolate Making (Day 1 – Professional & Students)

Class 2: Wedding Cake (Day 2 – professional only)

Class 3: Food Carving & Salad Dressing (Day 3 – Professional & Students)

Please fill complete details

Name of the competitor: ________________________________________________________________

Job Title: _______________________________________________________ Age: __________________

Organization: _________________________________________________________________________

Organization Address: __________________________________________________________________

Tel (Office): _______________________________ (Mobile): ____________________________________

Email: _______________________________________________________________________________

I have enclosed by Cheque/DD No.:__________________________ For___________________________

Place: ______________________ Date: ____________ Signature: ________________

ENTRY FORM – PAGE NO.2

NAME OF PARTICIPANT:

NAME OF THE DISH:

RECIPE

S.NO INGREDIENT QTY. UNIT

1

2

3

METHOD OF PREPARATION:

1

2

3

4

5