global hemp FOOD innovation
global hemp FOOD innovation
COMPETITION & RULES
WORLD HEMP CONGRESS
GLOBAL HEMP FOOD INNOVATION
CHEFS’ COMPETITION
The project’s aim is to put into force innovation activities as a motive power of international sustainable development of economy, promoting entrepreneurship, culinary arts, tourism and agriculture. We announce for this purpose Tender for gathering of applications for granting awards and diplomas for the year 2020.
GLOBAL HEMP FOOD INNOVATION in order to develop, set in the high
healthy hemp food and organic culinary intended for general public consumption
RULE BOOK
for the chefs’ competition
Competitor prepares the main dish with appropriate side-dish and dessert for two persons, served in ordinary manner (serving plate) unto which he/she should include foodstuffs. All other ingredients must be provided by competitor himself/herself. The organizer of the event shall in due time publish links to the webpages of sponsors/supporters of the event, where you are going to be able to obtain some of the ingredients.
Before the competition competitor must submit the name of the main dish and dessert with composition of foodstuffs used in the preparation. This information is to be provided in the application form.
Competition terms:
a) The dish has to have at least two-components (main dish, side-dish, trimmings, sauce), competitor must consider expert knowledge in food composition and he has to include in preparation of main dish at least three hemp foods/ingredients and in preparation of dessert at least two hemp foods/ingredients. Modern trends in food processing need to be considered by the competitor when preparing the food.
b) Based on the Rule book and the attached list of hemp foods competitor prepares a recipe for the main dish a la carte and dessert and includes it into the application form as well as hands it over to the competition manager at the beginning of the competition at the competition site.
c) Competitor has at disposal 85 minutes for his/her task meaning: 10 minutes to prepare the workplace, 30 minutes to prepare and deliver the main dish, 35 minutes to prepare and deliver the dessert and 10 minutes to tidy up and clean the competition site.
d) All kitchen utensils must be provided by competitor himself/herself.
e) Competitor serves meals at the end of the competition, namely: one course is intended for the evaluation commission, the other is placed at the exhibition site.
The evaluation commission is going to assess the work course and dishes according to following criteria:
1. Mise en place and clean line of preparing
The following is going to be assessed: The documentation (recipe), work-site preparation and tidiness, personal cleanliness, consideration of HACCP, correct raw materials processing, good timing and work arrangement. After finished work even kitchen cleanliness and the rest of materials, economy of usage.
0 – 25 points
2. Food processing, economy of product
Consideration of the basic rules of food processing, correct use of equipment and devices, use of basic foodstuffs, use of today's modern culinary methods and standards, economy of sale.
0 – 25 points
3. Presentation and preparation
Appearance of the dish, accordance with the food name, product originality, inventiveness, useage of various techniques, product complexity and the preparation time.
0 – 25 points
4. Taste
Typical taste of dishes, known for certain ingredient, no preservatives added. Correct herbs and spices used. Fullness of taste and accordance with all components on the plate is to be assessed likewise.
0 – 25 points
Organizer ensures equipped competitive space and working surface.
The competition will take place according to the beforehand determined program.
Cooking vessels and serving dishes must be provided by competitor himself/herself.
Competitor is allowed to use:
- prepared bases, fondues for preparation of sauce
Each competitor will receive a certificate of attendance and if he/she will be evaluated with a sufficient number of points, he/she shall be announced as taking the following place:
- 3rd place, if he/she achieves 80,00 - 87,00% of all possible points;
- 2nd place, if he/she achieves 87,01 - 93,50% of all possible points and
- 1st place, if he/she achieves over 93,51% of all possible points.
Awarding of symbolic prizes provided by the sponsors shall take place likewise.
The evaluation commission will assess and announce: The best first three main dishes, the best first three desserts according to listed criteria. At the end the total winner shall be announce as well.
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5. Awards
Gold Award/Winner is awarded the title:
GLOBAL HEMP FOOD INNOVATOR WINNER
The award includes:
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Promotion GLOBAL HEMP FOOD WINNER and his work in the media, publishing recipes in culinary magazine
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Implementing the GLOBAL HEMP INNOVATIONS WINNER cooking courses
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1. Conditions of competition entry
Right for response to the call for tender is granted to all the economic societies, companies, independent, entrepreneurs, independent innovators, students, civilians’ without legal personality or other organizational forms who call for a tender with settlement of the competition fee in the respective amount to the event organizer if the price is fixed.
Presentation of your innovations in the international business environment with the intention of establishing and promotion of your business activity, obtaining of business financial aid and cooperation in the field of hemp food innovation, official public awardement of the title
GLOBAL HEMP FOOD INNOVATOR WINNER 2020
and the coverage of costs of the process management of applications, organization of the event as well as public promotion and informing the public.
Applications should be submitted:
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by e-mail
Please, send your application to email address:
Deadline
You must submit your application no later than 1.11. 2020
Additional information
If you have any further questions regarding the subject, don't hesitate to contact us.
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by email: World.Hemp.Congress@gmail.com
6. Organizer
WORLD HEMP CONGRESS event connect via social media International hemp organizations,
globally prominent hemp companies, policies, activists and, last but not least, hemp experts and innovators.
WHC Team mission is educates and accelerat global public and users of hemp products and in the recent times and encouraged to regulation of international common hemp legislation.
WHC project works with the support and cooperation of numerous domestic and international ministers, governments, the EU Social Fund and sponsors.
Rules for the international evaluation of hemp food in the project
GLOBAL HEMP food INNOVATION
designed by
SLOVENIAN CHAMBER OF COMMERCE
Gospodarska zbornica Slovenije
with
Slovene Association of Chefs and Confectioners