Copa Culinaria Mundial Junior 2016

Junior World Culinary Competition
May 31 to June 2, 2016 San Jose, Costa Rica

 
Welcome! It is the pleasure and honor of the National Association of Chefs of Costa Rica to invite you to participate in the second Copa Culinaria Mundial Junior.

Karl Hempel
Exphore Expo-Hotels and Restaurants and Apetito Magazine Director

Louis Perrotte                                              
Continental de América WACS Director                

Gustavo Graciano                                                           
President
Foro Panamericano de Asoc. Gastronómicas Profesionales

Grace Rivera                                            
ANCH Presidente
Costa Rica                                            
Carolina Coronado Director Evento Asuntos Internacionales ANCH, Costa Rica

Registration Letter

Pan-American Forum of Professional Gastronomic Organizations and the Academy of Culinary Professionals of the Americas, for the organization of the Culinary Cups of the Americas©

INTENTION TO COMPETE:


Copa Culinaria Mundial Junior 2016
 
Please complete the following information:
General information
(The information provided in the following section will be used for all correspondence related to the competition.)
Institution represented by the participating team: ____________________________________________________________
 
Name of coach: _______________________________________________________________ Daytime Telephone: ___________________________Cell Phone: ____________________________ Email Address: __________________________________________________________________________ Address: ________________________________________________________________________________
Country: ________________________________
 
Name of secondary contact: __________________________________
Telephone: ______________________Email Address: ______________________________
Registration Fee
The registration fee will be $500 per team.

Registation here
 
 
 
INFORMATION ABOUT PARTICIPANTS
(Please fill in the blanks in the computer and sign in the necessary spaces)
By signing this document, I declare that the information provided is correct. All members of the team have received and read the rules and regulations that are attached to this form and understand that we will be evaluated based on that basis.
 
JUNIOR TEAM
 
 
Cook (captain): _________________________________________________Signature: ______________________
Date of Birth: _____________________           Email Address: _____________________________________________
Cook: __________________________________________________________Signature: __________________________
Date of Birth: _____________________           Email Address: ______________________________________________
Cook: __________________________________________________________Signature: ___________________________
Date of Birth: _____________________           Email Address: ______________________________________________
Alternate: _______________________________________________________Signature: ___________________________
Date of Birth: _____________________           Email Address: _____________________________________________
 
 
______________________________________________________________            ______________________
                     (Signature of team coach)                                                                         (Date)
 
 
 

Forms should be sent by February 28, 2016.
Attach a photocopy of the participants' passports.
Contact: Sandy Rojas,  copaculinaria@ekaconsultores.com
Tel: (506)  8350-7121
cc:lperrotte@aol.com

Registration

The registration should be done by submitting the attached form by February 28, 2016.
On April 1, 2016, we will send out the official competition schedule.

Events

May 31, 2016
7:00 am -9:00 am Creation of Cold Tray
9:00 am-10:30 am Judging
10:30 am - 11:30 Critiquing
8:00 am – 1:00 pm Hot food competition
1:00 pm - 3:00 pm Countries Showcase Restaurant
 
June 1, 2016
7:00 am - 9:00 am Creation of Cold Tray
9:00 am-10:30 am Judging
10:30 am - 11:30 Critiquing
8:00 am – 1:00 pm Hot food competition
1:00 pm - 3:00 pm Countries Showcase Restaurant
 
 
June 2, 2016
8:00 am – 1:00 pm Hot food competition
1:00 pm - 3:00 pm Countries Showcase Restaurant
6:00 pm Awards ceremony
8:00 pm Closing ceremony
 
*   We will let you know ahead of time if there are any changes made to this schedule.
*   A plan of extra activities will be given to you later.

Team

Each team will have 4 participants: 3 cooks and one helper for cleaning. This helper may help with the final assembly of the plates for the Countries Showcase Restaurant, but may not be over 25 years old. All 4 participants will be given any medals or awards that the team earns.

Jury

The jury will be named by the chief Judge and the director of the event. All Judges will be certified or approved by FORO, ACF, or WACS, and have experience as competitors or judges in international competitions.
Customs
When importing food products, the regulations of the Government of Costa Rica must be followed.

For more information contact
Sandy Rojas Huertas
Coordinator, 2016 Junior World Culinary Cup
Costa Rica
Tel. (506) 8350-7121
Email: copaculinaria@ekaconsultores.com
www.copaculinaria.net
 
Exhibition and hot cooking
The exposition center will have ample space for parking and easy access to the cooking and exhibition areas.
The Cold Trays tables will be arranged and ready.
All exhibits must have a menu and a description of the tray.

Hot cooking phase:
The cooking modules will be equipped with:
1 stove with 4 to 6 discs
3 standard stainless steel working tables
1 gas oven
1 refrigerator
1 shared freezer
1 metallic shelf to store utensils
1 sink to wash hands
1 larger sink with two basins
1 fire extinguisher
1 roll of paper towels
1 hand soap dispenser
1 box of gloves
1 kitchen scale
1 wall clock
Basic cleaning utensils
 
 
Each competition cubicle will have at least the utensils listed below; these are listed especially so that competitors who are arriving from other countries will know what equipment will be available, to avoid over-packing.
The following will be available in every cubicle:
1 Kitchen Aid Mixer
1 0.75 l blender
1 microwave oven
2 cutting boards
1 18 cm colander
2 31 cm bowls
1 metal whisk
2 spoons
1 perforated spatula
2 8”/ 20cm pans
2 11” / 28cm pans
2 8.7” / 4.5qts saucepans
2 pots measuring 7.9”/ 4qts
2 Medium-sized aluminum trays, 17-3/4” x 12-7/8”
12 basic white plates, 31 cm
12 white bowls, 23 cm
12 deep plates for appetizers
White plates will be provided by the organizer. Competitors or teams who wish to bring their own plates if they deem them NECESSARY for the team or for special foods should PLEASE CONTACT the organizers as soon as possible.
DRESS CODE
USE OF UNIFORM IS OBLIGATORY
All competitors must wear white cooking clothes, including a white chef's shirt, a white hat, dark pants, and black shoes. This must be worn during all events including the inauguration, competitions, and closing ceremony.

COMPETITION

Exhibition of Cold Tray
The access schedule for preparation time in the exhibition area will be:
Assembly 7:00 am to 9:00 am
Judging 9:00 am to 10:30 am.
Critiquing 10:30 am to 11:30 am
Each team will present a Festive Cold Tray, with at least 8 servings on the tray and one exhibition plate. There must also be a descriptive menu of the tray, which will contain:
3 proteins
3 sides
1 salad, served separately
Appropriate condiments and sauces
The decoration of the table is not part of the jury's decision and is not necessary.
This category will be awarded with medals and the results will be included in the final scoring to determine the grand champion of the Pura Vida Culinary Cup.
 
Hot cooking phase
A 3-course menu (appetizer, main dish, and dessert), with 12 servings of each (4 to be judged and the remaining 8 for the Countries Showcase Restaurant)
The teams will have:
 60 minutes to prepare
150 minutes to cook and arrange
15 minutes to serve the judges (4 plates)
30 minutes to prepare for the Country Showcase Restaurant
serve the 8 plates correctly.
30 minutes to clean the cooking area.

RULES AND REGULATIONS

Each team must provide 4 copies of their recipes with the basic nutritional information, including a breakdown of calories.
 The teams may bring:
 Disinfected lettuces, uncut and not mixed
Vegetables that are disinfected, peeled, uncut, and raw
Fish without entrails, de-scaled but not fileted
Raw, unpeeled crustaceans
Meat or poultry that is deboned, uncut, and not divided
Basic broths, but only broth
Pre-marinated proteins are allowed.
Dry ingredients may be rehydrated (soaked) but not cooked, but must be finished during the competition.
Any fillings or mousses must be prepared during the competition.
Brick pastry, phyllo dough, sponge cake, cookies, pastry dough, and meringues can be brought already made, but not cut or divided into portions.
Fruit pulp, purees, sorbets, or frozen bases may be brought and completed on site.
White dishes will be provided to each team.
The teams should bring their own knives and any specialized small appliances needed to make their food.
Please check availability beforehand.
The ingredients for the recipes will be delivered weighed and measured; no pre-mixed foods will be allowed.

Scoring

Cold Tray
General Presentation                   20 pts.
Portions, Originality
 
Smoothness, glazing                     20 pts.
Cleanliness of tray
 
Harmony of ingredients                 25 pts.
Composition and techniques
 
Importance of precision,              25 pts.
balance of colors and design
 
Size of servings                             10pts
Individual and group
 
                                   Total         100 pts.
 
 
Scoring Guide
100-90 pts. GOLD
80-89.99Silver
70-79.99Bronze
69.99 or lower Certificate.
 
Hot Cooking
 
In the Kitchen
Hygiene                                                                     10 pts.
Mise en place- Organization                                 5 pts.
Culinary techniques and implementation          15 pts.
Use of ingredients                                                 10 pts.
                                                       Total      40 pts.
 
Time (1 point will be deducted for every 2 minutes late)
Subtotal
 
Tasting
Presentation                                               5 pts.
Serving size, nutritional value                   10 pts.
Menu and compatibility of ingredients        5 pts.
Creativity, practicality                                 5 pts.
Taste and flavor                                         30 pts.
Texture and doneness                               5 pts.
 
 
                                                          Total  60 pts.
 
Scoring Guide 100-90 pts. GOLD / 80-89.99 Silver / 70-79.99 Bronze
69.99 or lowerCertificate.
 
Medals will be awarded separately for the cold tray and the hot cooking.

Total score will determine the Champion and second and third places in the Pura Vida Culinary Cup.

 


Contact us

Sandy Rojas Huertas
Culinary Cup 2016, Exphore Expo Hotels and Restaurants
Phone: (506) 8350-7121

Email: copaculinaria@ekaconsultores.com
Website: www.copaculinaria.net