Rules and Regulations of the Grill Competition. 19 th April 2012

HU-2010-Leo-PA-6018 Krúdy Gyula Associate Member Institution of the Szeged Vocational Training School for Commerce, Economy & Hospitality

SZEGEDI KERESKEDELMI, KÖZGAZDASÁGI ÉS VENDÉGLÁTÓIPARI SZAKKÉPZŐ ISKOLA KRÚDY GYULA TAGINTÉZMÉNY

H-6723 Szeged, József Attila sgt. 122-126. [email protected] http://surl.hu/f/eartha

Tel.: +36 62 540 272 Fax.: +36 62 471 859

Rules and Regulations of the Grill Competition 19th April 2012 18th April 2012 Public display of the ingredient’s basket The teams can have a look at the ingredients the night before the competition, 18th April 2012, at 7 PM in the Szentgyörgyi Albert Conference Room of Hotel Forrás. József Németh, President of the International Jury, President of the Restaurant & Traditions Committee of the Hungarian Gastronomy Association, Ferenc Bálint, Head of the Blind Jury, World Champion Head Chef of Hotel Forrás, István Ferenczi, President of the Hungarian Grill Association, Tomas Hagelberg, Head of the Observing Jury, Attila Bajusz, Head of Hospitality at Krúdy and Maria Komlósi, Krúdy Competition Organiser Team Leader are going to be present. Drawing the sequence numbers After the teams have seen the basket of ingredients, they will be asked to draw their number from 1-8 which indicates the order in which they are going to compete. Accident prevention and kitchen safety training The contestants are going to participate accident prevention and kitchen safety training. Each contestant should have a valid medical and hygiene certificate. 19th April 2012 Meeting in the morning The organizer team meet the contestants at Hotel Forrás on 19th April 2012 at 7:30 AM. Team members: • 2 cooks • 1 confectioner • 1 service person (waiter/waitress) The juries The serving table for the blind jury is going to be placed in Rotary I. room of Hunguest Hotel Forrás, where the blind jury can taste, photograph and evaluate the contestants’ dishes. The serving table for the observing jury is going to be placed in the competition area in Hunguest Hotel Forrás, where the jury can taste, photograph and evaluate the contestants’ dishes. Teams 1-4 (1st turn) have to prepare their dishes 8:00-11:40 AM. Teams 5-8 (2nd turn) have to prepare their dishes 12:00-15:40 PM. The ingredients will be available for the teams on the day of the competition. at 7:00 AM (teams 1-4) and 11:30 AM (teams 5-8).

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Meals to prepare and serve: Each team is going to be given ingredients for 5 portions (see the list of ingredients in Appendix 1). Only the ingredients listed are allowed to be used. Exceptions are spices, oils and vinegars. • • •

The Starter should be made of African catfish The Main Course should made of chicken breast with garnish The Finishing Course: Either a grilled finishing course made of the ingredients from the basket, or a pudding/ dessert made of the ingredients from the basket

2 portions of the food are going to be served for the blind jury, 2 portions are going to be served for the observing jury, 1 portion is going to be placed on the display table for photography. Waiter/Waitress contestants are going to set the table in Rotary I. room for 2 people for the dishes prepared by their team. They are also going to recommend wine to go with the dishes. The recommendation is going to be in English. Serving starts at 9:30 AM, each team serves their dish with 10 minutes difference.

1st turn The order of serving the starter: Team number 1 serves the observing and the blind jury the starter at 9:30 AM. Team number 2 serves the observing and the blind jury the starter at 9:40 AM. Team number 3 serves the observing and the blind jury the starter at 9:50 AM. Team number 4 serves the observing and the blind jury the starter at 10:00 AM.

The order of serving the main course: Team number 1 serves the observing and the blind jury the main course at 10:30 AM. Team number 2 serves the observing and the blind jury the main course at 10:40 AM. Team number 3 serves the observing and the blind jury the main course at 10:50 AM. Team number 4 serves the observing and the blind jury the main course at 11:00 AM.

The order of serving the finishing course: Team number 1 serves the observing and the blind jury the finishing dish at 11:10 AM. Team number 2 serves the observing and the blind jury the finishing dish at 11:20 AM. Team number 3 serves the observing and the blind jury the finishing dish at 11:30 AM. Team number 4 serves the observing and the blind jury the finishing dish at 11:40 AM. When the dishes are ready the teams serve them on the display table.

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2nd turn The order of serving the starter: Team number 5 serves the observing and the blind jury the starter at 13:30 PM. The team number 6 serves the observing and the blind jury the starter at 13:40 PM. The team number 7 serves the observing and the blind jury the starter at 13:50 PM. The team number 8 serves the observing and the blind jury the starter at 14:00 PM.

The order of serving the main course: Team number 5 serves the observing and the blind jury the main course at 14:30 PM. Team number 6 serves the observing and the blind jury the main course at 14:40 PM. Team number 7 serves the observing and the blind jury the main course at 14:50 PM. Team number 8 serves the observing and the blind jury the main course at 15:00 PM.

The order of serving the finishing course: Team number 5 serves the observing and the blind jury the finishing dish at 15:10 PM. Team number 6 serves the observing and the blind jury the finishing dish at 15:20 PM. Team number 7 serves the observing and the blind jury the finishing dish at 15:30 PM. Team number 8 serves the observing and the blind jury the finishing dish at 15:40 PM. When the dishes are ready the teams serve them on the display table. The task of the observing jury: The observing jury is a group of professionals from different countries; they start their activity at 08:00. They award scores on the appearance of the team, the hygiene and the neatness of the work area, the serving of dishes, their aesthetic appearance, their taste, the taste harmony, the appearance of the display table, the teamwork. See also in appendix number 2 (detailed evaluation sheet). The task of the blind jury: The blind jury is a group of professionals from different countries; they start their activity at 09:30. They evaluate the tables set by the waiters/waitresses, the display of the dishes and the dishes themselves in Rotary I. room. The aspects of the evaluation are the following: - the outlook of the dish - the harmony of the dish - the outlook of the main ingredient (the main ingredient of the meat dish or the dessert) - the optimal condition of the main ingredient - the texture of the main ingredient as for chewing - the taste of the main ingredient - the taste of garnish See also in appendix number 3 (detailed evaluation sheet). The work of the jury is assisted by the interpreters and secretaries. The task of the secretaries is the electronic recording of the part score, and the total score at the end of the competition. The cumulative evaluation sheet can be found in appendix number 4.

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APPENDIX 1 Name of product

Quantity

Product

Basket/ team

African catfish fillet/kg chicken breast/kg Bacon /kg courgette/kg pepper/kg champignon/kg tomato/kg potato/kg onion/kg garlic/kg leek/piece cucumber/kg iceberg/piece asparagus/kg cream/l plain yoghurt/0,375l mozzarella/kg butter/kg salt/kg egg flour/kg ground pepper/kg balsamic vinegar/l Olive oil/l vanilla pod/kg ground cinnamon/kg cinnamon-sticks/kg Paprika/kg Icing sugar/kg sugar cubes/kg basil/pot lemon grass/pot rosemary/pot thyme/pot peppermint/pot lemon/kg pineapple/piece averrhoa/piece kiwi fruit/piece apple/kg banana/kg tangerine/kg

1 1 Meats 0,2 0,5 0,5 0,6 1 Vegetables 1,5 1 0,2 2 1 1 1 0,5 0,75 Diary products 0,25 0,2 0,5 10 1 0,025 0,1 Other ingredients 0,75 0,025 0,025 0,025 0,05 0,5 0,5 1 1 Herbs 1 1 1 0,5 1 1 Fruits 4 1 1 1

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APPENDIX 2

Drawing the sequence numbers

Grill Category SEQUENCY

TEAM 6.

TEAM 2.

TEAM 3.

TEAM 8.

TEAM 4.

TEAM 5.

TEAM 7.

TEAM 1.

32 competitors Competitors (team leaders printed in bold) Peter Olsson SE

Profession Cook

Darren Hatch UK

Cook

Bárkai László HU

Waiter

Mihályi Beatrix HU

Confectioner

Carl Kindborg SE

Cook

Sarah Heard UK

Cook

Hegedűs János HU

Waiter

Nagy Brigitta HU

Confectioner

Sarah Broomfield UK

Cook

Beszédes Viktor HU

Cook

Kovács Zöldi Aliz HU

Waitress

Hanna Wikström SE

Confectioner

Lisa Millman UK

Cook

Erdélyi Kristóf HU

Cook

Isabella Gunnarsson SE

Waitress

Rózsa Norbert HU

Confectioner

Amy Porter UK

Cook

Sziráki Bence HU

Cook

Viola Mukiibi SE

Waitress

Szani Csilla HU

Confectioner

Aaron Humphries UK

Cook

Csorba Máté HU

Cook

Ábrahám Szilveszter HU

Waiter

Végh Nikoletta HU

Confectioner

Rana Md Masud

Cook

Nakaeva Dar’ya

Waiter

Benechia Eriglend

Waitress

Vecsey Kitti

Confectioner

Molnár Gábor

Cook

Dékány Levente

Cook

Lakatos Tímea

Waitress

Kálmán Mónika

Confectioner

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Hungarian Student Assistants

Árendás Zsolt

Budai Mónika

Krisztin Zoltán

Benedek Bence

Rajcsics Tibor

Sziráki Roland

Beleznai Róbert

Turcsik Dániel




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APPENDIX 3

CUMULATIVE EVALUATION SHEET TEAM TEAM 1

TEAM 2

TEAM 3

TEAM 4

TEAM 5

TEAM 6

TEAM 7

TEAM 8

TASK

SCORED POINTS

STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE STARTER MAIN COURSE FINISHING COURSE DISPLAY TABLE

90 points 75 points 62 points 47 points 60 points 75 points 52 points 38 points 73 points 80 points 62 points 40 points 64 points 68 points 46 points 34 points 67 points 67 points 72 points 40 points 77 points 89 points 75 points 45 points 60 points 69 points 66 points 39 points 72 points 62 points 66 points 37 points

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TOTA

PLACEMENT

274 points

Golden qualification

225 points

Bronze qualification

255 points


212 points

Bronze qualification

246 points Silver qualification

286 points







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APPENDIX 4

Grill kategória Grill category

Díj Prize

Arany fokozat Golden qualification

4 db aranyérem gravírozva 4 engraved gold medals

TEAM 6. (Peter Olsson SE, Darren Hatch UK, Bárkai László HU, Mihályi Beatrix HU)



TEAM 1. (Molnár Gábor, Dékány Levente, Lakatos Tímea, Kálmán Mónika)



TEAM 3. (Sarah Broomfield UK, Beszédes Viktor HU, Kovács Zöldi Aliz HU, Hanna Wikström SE)

Ezüst fokozat Silver qualification

4 db ezüstérem gravírozva 4 engraved silver medals

TEAM 5. (Aaron Humphries UK, Csorba Máté HU, Végh Nikoletta HU, Ábrahám Szilveszter HU)



TEAM 8. (Lisa Millman UK, Erdélyi Kristóf HU, Rózsa Norbert HU, Isabella Gunnarsson SE)



TEAM 7. (Rana Md Masud, Nakaeva Dar’ya, Vecsey Kitti, Benechia Eriglend)

Bronz fokozat Bronze qualification

4 db bronzérem gravírozva 4 engraved bronze medals

TEAM 2. (Carl Kindborg SE, Sarah Heard UK, Nagy Brigitta HU, Hegedűs János HU)

Bronz fokozat Bronze qualification

4 db bronzérem gravírozva 4 engraved bronze medals

TEAM 4. (Amy Porter UK, Sziráki Bence HU, Szani Csilla HU, Viola Mukiibi SE)

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Díjra javasolt versenyző Suggested contestant




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Grill kategória különdíjak Grill category special awards

Díj Prize

Régi ízek új köntösben ‘Traditional flavours in modern presentation’

1 db serleg, 4 db oklevél 1 cup and 4 diplomas

TEAM 1. (Molnár Gábor, Dékány Levente,

A legkreatívabb grillétel ‘The Most Creative Grill Dish’


TEAM 6. (Peter Olsson SE, Darren Hatch UK, Bárkai László HU, Mihályi Beatrix HU)

Az öko-tudatosság legsikeresebb megvalósítása ‘The Most Successful Implementation of Ecoconsciousness’

4 db serleg, 4 db oklevél 4 cups and 4 diplomas

TEAM 8. (Lisa Millman UK, Erdélyi Kristóf HU, Rózsa Norbert HU, Isabella Gunnarsson SE)

Legízletesebb és legötletesebb szabadtéren készült előétel ‘The Tastiest & the Most Creative Grill Starter’


TEAM 6. (Peter Olsson SE, Darren Hatch UK)

A legízletesebb és legötletesebb szabadtéren készült főétel ‘The Tastiest & the Most Creative Grill Main Course’


TEAM 8. (Lisa Millman UK, Erdélyi Kristóf HU)

A legízletesebb és legötletesebb desszert ‘The Tastiest & the Most Creative Grill Dessert’

1 db serleg, 1 db oklevél 1 cup and 1 diploma

TEAM 3. (Hanna Wikström SE)

A társadalmi zsűri (TISZK) különdíja ‘The Special Award of the Regional Integrated Vocational Training Centre’


A legszebb bemutatóasztal különdíja ‘Special Award for the Most Imaginative Display Table’

4 db serleg, 4 db oklevél 4 cups and 4 diplomas 8


Lakatos Tímea, Kálmán Mónika)

TEAM 4. (Amy Porter UK, Sziráki Bence HU, Szani Csilla HU, Viola Mukiibi SE) TEAM 1. (Molnár Gábor, Dékány Levente, Lakatos Tímea, Kálmán Mónika)




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Grill kategória különdíjak Grill category special awards

Díj Prize

A legjobb nemzetközi csapatszellem ‘The Best International Team Spirit’

1 db gravírozott plakett, 4 db serleg, 4 db oklevél 1 engraved plaquette, 4 cups and 4 diplomas

A korszerű táplálkozás megjelenítése Displaying Modern Nutrition

1 db Szeged Ajándékcsomag 1 Szeged gift package

A nemzetközi trend megjelenése Presenting the New International Trends in Gastronomy

4 db Bonbonier, 4 db oklevél 4 bonboniers and 4 diplomas

Fun díj (a legvidámabb csapat) Fun Award

4 üveg minőségi bor 4 bottles of quality wine

A legszakszerűbb pincér The Most Professional Service Legkreatívabb szakács Special Award for the Most Creative Chef

1 db kupa a pincérnek, 1 db antik szakácskönyv 1 cup for the waiter and 1 antique cookery book

Szeged Város Különdíja Special Award of the City of Szeged

1 db Hollóházi váza, 1 oklevél 1 vase of Hollóház and 1 diploma

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TEAM 2. (Carl Kindborg SE, Sarah Heard UK, Nagy Brigitta HU, Hegedűs János HU) TEAM 7. (Rana Md Masud, Nakaeva Dar’ya, Vecsey Kitti, Benechia Eriglend) TEAM 2. (Carl Kindborg SE, Sarah Heard UK, Nagy Brigitta HU, Hegedűs János HU) TEAM 7. (Rana Md Masud, Nakaeva Dar’ya, Vecsey Kitti, Benechia Eriglend) TEAM 8. (Isabella Gunnarsson SE), Erdélyi Kristóf HU) TEAM 5. (Aaron Humphries UK, Csorba Máté HU, Végh Nikoletta HU, Ábrahám Szilveszter HU)




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Turisztikai desztináció kategória különdíjak Tourist destination category Special awards

Díjazás tárgyai Prizes

A legjobb ország imázs prezentáció ‘Presenting the Best Country Image’

2 db földgömb kupa, 2 db oklevél 2 globe cups and 2 diploma

A legösztönzőbb prezentáció ‘The Most Inviting Presentation’


A legötletesebb prezentáció ‘The Most Creative Presentation’


Legtöbb vonzerőt bemutató prezentáció ‘The Most Attractive Presentation’


Szeged Város Különdíja Special Award of the City of Szeged

1 db Hollóházi váza + oklevél 1 vase from Hollóház and a certificate

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Rules and Regulations of the Grill Competition. 19 th April 2012

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