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General Regulations

The Organizer The Jordanian Young Chefs Club under the Umbrella of the Jordanian Chefs Association in collaboration with the Royal Academy of Culinary Arts managed and operated by les Roches, School of International Hotel Management, Switzerland. The Sponsors U.S. Meat Export Federation United Import Export Company (Valrhona and Ravi Fruit) Irfan stores Royal Academy of Culinary Arts The Competition Date The Competition will take place on Saturday May 13th, 2017 The Awards ceremony will be at 4 pm on the same day of the Competition at the Royal Academy of Culinary Arts in the Theater. Eligible to Compete Participant age must be 18 -25 years to be eligible for the competition.

Participants must be Jordanian Citizen and member of the Jordanian Young Chefs Club under the

supervision of the Jordanian chefs Association.

Certified proof of date of birth in the form of a national identification card has to be attached to the

application.

Liability Waiver With the official registration the participants acknowledge and agree that the organizers assume no liability

whatsoever for loss or damage sustained to any participant, during, or following the course of the

competition.

Participating members agree that their images can be used by the organizers for marketing purposes.

The organizers will not pay or reimburse participants for any cost occurring from participating in this

competition.

Registration

Registration should be done on the official registration form. Only complete entries will be considered.

Deadline for all entries is April 30th 2017 at 17.00

Under no circumstances will any late submission be considered.

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Note:

The Competition is sponsored and there is no registration or participation fee.

Competition

For the elimination round each Participant will submit a menu, recipes and photos of a 3 course meal

prepared for 3 persons following the competition directives below.

Appetizer

Can be cold or hot appetizer that must contain as the main portion of one of the indicated Grains

and fish. (Please see the table page 7)

Main course

Participants must make use of U.S. Beef at least two different cooking methods need to be applied

for the preparation of the meat. The meat must be accompanied by an appropriate starch and

vegetable component.

Additional points will be given for innovation and variety of techniques applied in the preparation of

the starch and vegetable components.

Using U.S. beef is compulsory

Dessert

This has to be a combination dessert that needs to consist of Crème patisserie and a fruit

component using Ravifruit product is compulsory. A compulsory ingredient that needs to be used in

the dessert is Valrhona chocolate.

Competition, Rules and Regulation

The time limit including preparation is 5 hours.

Only the items on the market basket list will be available at the competition venue on the day of

the competition.

All other ingredients used must be brought to the competition venue, according to the submitted

recipe, by the participant on the date of the competition.

No Alcohol should be used in any of the recipes

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Only ingredients that are listed on the recipes will be admitted to the competition venue. Such

items can only be raw materials no finished ready to use products will be permitted.

Ingredients will be inspected by the Jury prior to the start of the competition.

Each participant is responsible to bring his own plates to arrange and present the food. No logos are

allowed on these plates.

The Jordan Chef’s Association will provide a suitable competition area.

Elimination Competition

1 Each Participant must send a menu description in English for his 3 course menu entry. Writing style,

accurate description and lay out have to be in line with international standards and need to be

considered and elaborated to be presented to an international guest.

No logo is to be printed on the menu card.

2 Accurate typed recipes following the organizers format. One recipe each for all 3 courses.

Recipes must be written in English and if hand written must be easy to read

Kilogram and Liter measurement have to be used only.

Recipes must include a detailed preparation procedure and method and a colored photo for each

final dish. The Classical cooking methods requested need to be identifiable in the procedure.

3 Presentation of these documents should be professional and delivered to the Jordan Chef’s

Association attn. Khalid Abu Eid, by the latest April 30th 2017 at 17.00. Office Address of the Jordan

Chef’s Association;

Royal Academy of Culinary Arts King Abdullah II St. Building 188 Amman, Jordan

Selecting the 8 Finalists

A professional Chef Jury Panel will examine all recipes and select from all entries eight finalists.

The eight finalists will be announced the latest on May 2nd, 2017.

All eight finalists have to attend a competition briefing and photo shooting at the Royal Academy of

Culinary Arts on May 6th at 17.00. None attendance can result in disqualification.

During this briefing the time schedule of the competition will be announced and the rules and the

procedures will be explained. Competitors will have the opportunity to inspect the competition

venue.

A reminder invitation will be sent to the finalists.

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On May 13th, 2017 at the Royal Academy of Culinary Arts the eight finalists will prepare their 3

course menu in a live competition.

Specific Rules and regulation for finals

Submitting accurate recipes is part of the criteria that allowed participants to join the final.

Competitors that change items during the final mise en place or during the final preparation will

receive point deductions.

Points will also be deducted for items that have been brought to the competition venue in excess.

In the event of an accident during the competition that might cause the competing student to ask

for extra ingredients or a substitute ingredient. The organizer will do its best to accommodate but

may not be able to assist. In any case this will result in deduction of marks.

No pre-prepared ingredients will be allowed into the competition venue

Food transported to the venue will be inspected by the jury and food transport and packaging must

be according to international HACCP practices.

The jury will disqualify competitors who bring food items that may have become unsafe to eat.

Competitors are requested to bring one sets of complete uniform including necktie and aprons.

Competitors need to bring their own Knife sets

A day locker will be assigned to each competitor and changing and shower facilities will be made

available to competitors

The uniform used in the kitchen during the competition should not have a company logo or any

sponsor logo.

The uniform worn for the awards ceremony on the 13th of May can have the company logo

Judges

Judging will be by a panel of notable chefs with international experience.

There will be two jury panels one in the kitchen and one only for the tasting.

Judges will evaluate the following

Portion weight should be in keeping with the norms of accepted practice and nutritional balance. Minimum 550 to max 700 gram per person for all 3 courses

The use of non‐edible materials is not allowed on the plate.

The overloading of plates will result in point deductions

Professional Practices Professional Preparation

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Planning Documentation, Personal Presentation, Work station set up, Hygiene, Accurate market list, Wastage percentage, Time / Organizational skills, Team Work

Effective use ingredients Acceptable methods appropriate to ingredients, Technical Skills, Work practices, Corresponds to Recipe Timing and Sequence, Use of Equipment

Presentation Visual Appeal Taste / Flavors

Fits menu description, Appropriate size dish, Clean arrangement, Practical plating, Composition; Color, Degree of Cooking, Portion size

Flavors compliment, Seasoning, Temperature, Textures Harmonize, Nutritionally Balanced, Menu composition, Avoiding Repetition

Scoring and Awards

Scoring will be out of 100 Marks for the overall Competition

All Participates will receive a certificate of accomplishment according to their final score in the

competition.

Trophy with distinction certificate for 100 points Gold certificate for 90 – 99 points Silver certificate for 80 –89 points Bronze certificate for 70 – 79 points Participation certificate for 50 – 69 points

Special Prizes will also be awarded for :

Best highest point score first course

Best highest point score main course

Best highest point score dessert

The Jordanian Junior Culinary Cup Trophy will be awarded to the top Competitor that has achieved

the most overall points.

Oversight

There will be an auditor overseeing the accounting of marks.

The Participants agree and acknowledge that the jury and organization committee’s decisions are

final. Participants do not have the right to refer back to the Court any case of dispute for broadcast

by.

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Application Form for Jordan Junior Culinary Challenge 2016

Family Name______________________________________________________

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First Name________________________________________________________

Date of Birth _______Year________Month_______Day_________

Jordanian Identification Number_____________________________________

E-Mail Address____________________________________________________

Mobile Phone_____________________________________________________

Home Address Street Name_________________________________________

Building Number___________________________________________________

Town/City________________________________________________________

Signature

_______________________

Important: Incomplete applications are not considered

Please ensure that you double check that your application contains all needed information

Check list

□ I have included a copy to proof my date of birth

□ I have included the menu card

□ I have included the recipes

□ I have included photograph of each course

In the preparation of your Menu the following items will be available at the Competition venue on the day

of the competition. You are free to use any other additional ingredient in the elaboration of the menu.

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Market List

Meat

U.S. beef oyster

2 kilogram

Dry Goods All-purpose flour Vanilla sticks Valrhona Dark Chocolate Valrhona Milk chocolate Valrhona White Chocolate Pecan nut Condensed milk

Spice/Condiments Olive oil extra virgin Corn oil White wine vinegar Red wine vinegar Salt Black pepper Sugar Bay leave Cloves Flour 00 Flour whole wheat

Dairy Cream Ken 35% Milk Butter Eggs

Fish Salmon fillet

250 gr

Grains Wild rice Quinoa Burghul Basmati rice

Vegetable / herbs / Green Check Peas Zucchini flower Fresh fava bean Mushroom oyster Baby Roman lettuce Carrot

Fruits Ravifruit Puree (any kind) Ravifruit frozen fruit (any kind) Apricot Pineapple plum

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Recipe Name

Quantity Unit Ingredients Pre preparation steps

Step by Step Preparation Method

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