WHC19 call for GLOBAL HEMP food INNOVATION

Updated: Nov 20, 2019

WHC19 GLOBAL HEMP food INNOVATION CALL

to 01.12.2019

https://worldhempcongress.wixsite.com/hemp-food-innovation/1st-gallery

WORLD HEMP CONGRESS call for

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 2019.

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.