THE 7TH CULINARY CHALLENGE 2009

THE 7TH CULINARY CHALLENGE 2009

Book of Competition Rules

A. General Information Preface On the 12th until the 16th of August 2009 BPD Indonesian Chef Association (ICA) - Bali will hold the 7th Culinary Challenge that will be held in participation for the 4th Sanur Village Festival. This challenge will be participated by all chef’s in Bali and other provinces in Indonesia where this is an artistic competition that will show off the skill’s and ability of the chef. Opening Hours and Visitor’s The 7th Culinary Challenge will open 08.00 – 18.00 for public which will have the opportunity to witness the skill’s of the chef’s in cooking and their skill’s in ice, fruits and vegetables, and butter carving, making gebogan, and cooking Balinese suckling pig in the traditional way. Table of Contents

Page

A. General Information

1

B. Foreword by Chairman ICA BPD Bali

2

C. Foreword from the Head of Committee Sanur Village Festival 2009

4

D. Foreword by the Head of Tourism Authority of Bali

5

E. Competition Groups

6

F. Guidance of Competition

7

G. Schedule of Competition

20

H. Criteria of Judgment

23

I. Rules and Regulations

24

J. Medals, Prizes, and Certificate

25

K. Registration Information

27

L. Registration Form

28

M. Registration Guidance

30

32

N. Recipe Form

1

THE 7TH CULINARY CHALLENGE 2009 B. FOREWORD BY CHAIRMAN BPD ICA BALI Om Swastiastu, Salam Kuliner !!!! It is a great honor, on this occasion I would like to praise and thank God, because we have been given health, strength, and opportunity to carry our duties and responsibility as Culinary individuals that develops in the modern and fast growing technology era. The development of tourism in Indonesia and Bali especially is our responsilbility as Culinary individuals and we should also maintain the culture and promote it to the international community. With the fast growing world of Culinary as a prime factor in tourism, the Culinary individuals will show its creativity, skills in making dishes and present it nicely with high quality. In order to search and promote the potentials of these Culinary individuals, this year the INDONESIAN CHEF ASSOCIATION – BALI will hold again:

2

THE 7TH CULINARY CHALLENGE 2009 In this competition ICA – Bali will participate and colectively cooperated with YAYASAN PENGEMBANGAN SANUR in SANUR VILLAGE FESTIVAL Wednesday – Sunday ( 12 – 16 August 2009 )

The purpose of this competition besides than looking for new Culinary profes-

sional, that is capable to promote and introduce traditional dishes to the international community, it is also an important event in the tourism calendar, which is in line with the program of the Governments of the Republic of Indonesia VISIT INDONESIAN YEAR 2008 - 2009 which continues as an annual agenda of the government of Bali or the TOURISM CALENDAR OF BALI that can increase the domestic and international visitors to come to Bali and Sanur in particular.

The participants within this competition derive from hotel, restaurant and Tour-

ism and Hotel School’s in Bali. This competition absolutely asks for the participant’s skills and persistence. We need and expect the support and cooperation from all parties to make the SANUR VILLAGE FESTIVAL 2009 successful such as from the Regional Government through the related institutions, private sectors, sponsors and the society to encourage the pride of the culinary members in Bali especially the members of ICA-Bali as one of the important professions which is ought to be put into consideration in supporting in development of tourism through culinary field. Finally by praying and praising God, let us hope that this good intention and aims can be done without obstacles and obstruction, with all of our hard work will give us success in the future. Thank you. Om Shanti, Shanti,Shanti Om

Chef Ida Bagus Made Parwata Chairman ICA-Bali

3

THE 7TH CULINARY CHALLENGE 2009 C. FOREWORD FROM THE HEAD OF COMMITTEE SANUR VILLAGE FESTIVAL 2009 Om Swastiastu In this time where various issues disturbs the stability and peace of Bali’s tourism, our spirit to survive and energize tourism have never faded. With the foundation of hard will and limited financial ability, various activities are done to grow the sense of togetherness and endurance. This annual culinary competition initiated by the Indonesian Chef Association (ICA) with the theme “Professionalism of Gastronomic Art, We Search for Culinary Cultures” and is held during the Sanur Village Festival (SVF) 2009 is one of our strategies to move forward in any conditions. Entering the fifth year in organizing this event proves that the cooperation until now is harmonious and compliments each other. Other than that, this event is also a media for the younger generations to be creative in the culinary field and to develop local potentials in culinary in the area. Of course as the head of Yayasan Pembangunan Sanur which also is the initiator of SVF, I am proud and fully support this event. I would like to say thank you for the excellent collaboration between ICA and SVF. Hopefully the existence of Balinese culinary is maintained and known through out the world as one of the top assets, and tourism in general to always grow positively. Om Shanti Shanti Shanti Om, Ida Bagus Gede Sidharta Putra, MBA Head of Committee Sanur Village Festival, 2009

4

THE 7TH CULINARY CHALLENGE 2009 D. FOREWORD BY THE HEAD OF TOURISM AUTHORITY OF BALI Om Swastiastu, As we all know, Bali is one of the main tourism destination points in Indonesia. Tourism developed in Bali is Culture Tourism, considering Bali do not have natural resources, but is rich in uniqueness and various kinds of culture and customs which has already been known through out the world, and also Bali have beautiful nature scenery which is the gift from God. The life of the Balinese people is almost always filled with art and culture activities which can be reflected from the works of dance, paintings, sculpture, the art of making offerings, cooking skills, and so on. To maintain Bali as a nature destination we are obligated to preserve and develop the Balinese culture above. One of the steps taken to preserve and develop the art of culinary is to organize a Balinese Culinary Festival. Balinese Culinary Festival has been held by the Provincial Government of Bali through the Tourism Authority of Bali in cooperation with BPD Indonesian Chef Association (ICA) Bali since 2007 that is held every month of August as one of the highlights of Sanur Village Festival. Besides to preserve traditional Balinese dishes, Balinese Culinary Festival is also aiming to produce professional culinary individuals that can promote and introduce traditional Balinese culinary to international society, and also as an event to promote tourism in Bali. Through Balinese Culinary Festival 2009 I invite all culinary individuals, restaurants, and tourism schools to participate in this festival. In the future I hope that BPD ICA Bali will always be partners with the Provincial Government to organize Balinese Culinary Festival and also advise to always be innovative and creative in organizing the Balinese Culinary Festival so it can be promoted as a main dish for tourists. To conclude this speech, allow me to say thank you to BPD ICA Bali that has given their free time, energy, mind, and financial support from preparations to the execution of the Balinese Culinary Festival. With the guidance of Ida Sang Hyang Widhi Wasa, let us hope that what we have planned can be executed well. Om Shanti Shanti Shanti Om

Drs. Ida Bagus Kade Subhiksu. MM The Head of Tourism Authority of Bali 5


Book of Competition Rules

E.COMPETITION BY GROUP GROUP 1 ARTISTIC, CLASSICAL PLATTERS, BREAD AND PASTRY DISPLAY Class 01 Butter/Fat Sculpture – Theme: Beach Activity Class 02 Bread Creation, Display – Theme : Global Market Class 03 Creative Pastry Show Piece, Display – Theme: Chef Activities Class 04 Three (3) Course Indonesian Set Menu, Display Class 05 Creative Indonesian Nasi Tumpeng, Display – theme; August 17 (Independence Day) Class 06 Creative Jajan Cacal, Display – theme ; Flower GROUP 2 INDIVIDUAL ARTISTIC PRACTICAL Class 07 Individual Practical Fruit & Vegetables Carving – Theme: Balinese Mask / Topeng Class 08 Individual Gebogan Janur Decoration with Local Fruits and Flowers, and Various Balinese Traditional Cakes Class 09 Individual, Practical Ice Carving – Theme: Balinese Culture Class 10 Individual, Practical Birthday Cake Creation GROUP 3. INDIVIDUAL PRACTICAL HOT FOOD LIVE COOKING Class 11 Live Cooking Balinese Main Course using Seafood Class 12 Live Cooking Balinese Main Course using Poultry Class 13 Live Cooking Indonesian Main Course using Red Meat Class 14 Live Cooking Western Main Course using Salmon Fish Class 15 Live Cooking Creative Finger Food Class 16 Live Cooking Traditional Indonesian Dessert

6

GROUP 4. TEAM PRACTICAL HOT FOOD LIVE COOKING Class 17 Live Cooking Three (3) Course Western Set Menu using Poultry and Seafood Class 18 Live Cooking Traditional Suckling Pig – with Sate, Lawar and Jukut Ares Creation GROUP 5. JUNIOR CHEF CONTEST, LIVE COOKING PRACTICAL Class 19 Individual Junior Chef Contest, Indonesian Main Course using fish Class 20 Team Junior Chef Contest, 3 courses Indonesian Set Menu using poultry Class 21 Individual Junior Chef Contest, Fried Rice Creation F. GUIDANCE OF COMPETITION GROUP I

ARTISTIC, CLASSICAL PLATTERS, BREAD AND PASTRY DISPLAY

Class 01

Butter/Fat Sculpture (display)

The display must represent the beach activity theme.

The display must match the agenda of Sanur Village Festival and suit

able as a complement to the dishes on the buffet.

Every display which has been brought into any competition before will

be disqualified.

The display may not reflect any cruelty or violence to attack certain

ethnics or groups and be under courtesy and good manner.

The table provided for the display is 90 cm x 90 cm.

The height of the display may not exceed 1.5 m (one and a half

meters),which includes the Butter sculpture stand (the height is 1.5 m

from the surface of the table).

The display cannot be removed before the closing ceremony on the last

day of the competition.

The score will be reduced if the display exceeds the prepared area and

the terms which have been determined.

* TECHNIQUE & STAGE OF DIFICULTIES

0 – 40 POINTS

* FOOD PRESENTATION & TOTAL IMPRESSION

0 – 40 POINTS

* THE FOOD HARMONY ON THE BUFFET

0 – 20 POINTS

7

MAXIMUM 100 POINTS

Class 02

Bread Creation – Global Market ( display ) To display 6 kinds of bread from 3 different recipes with different form and type and display the showpiece that is all made out of combination of flour and traditional ingredients (corn, tubers, banana, spices & herbs). The display must be the complement for the food on the buffet. The recipes must be enclosed and may not be hand written. The judges will taste every bread made. The table provided is 90 cm x 90 cm. The height may not exceed 1.5 m (one and a half meters from the top of the table). The display is supported by bread based buffet stands, and breads being competed must be more dominant than the display. The display cannot be removed before the closing ceremony on the last day of the competition. The score will be reduced if the display exceeds the prepared area. * TASTE & TEXTURE

0 – 40 POINTS

* TECHNIQUE & STAGE OF DIFFICULTIES

0 – 40 POINTS

* THE FOOD HARMONY IN THE BUFFET

0 – 10 POINTS

* CREATIVITY, ORIGINALITY & INNOVATION

0 – 10 POINTS

Class 03

MAXIMUM 100 POINTS

Creative Pastry Showpiece (display) The display must represent Chef Activities theme. Basic ingredients are flour and sugar The display must be the complement for the food on the buffet. The table provided for the display is 90 cm x 90 cm. The height of the display may not exceed 1.5 m (one and a half meters), it includes the Supporting stand (the height is 1.5 m from the surface of the table). The display cannot be removed before the closing ceremony on the last day of the competition.

8

The score will be reduced if the display exceeds the prepared area and the terms which have been determined. * TECHNIQUE & STAGE OF DIFICULTIES 0 – 40 POINTS * FOOD PRESENTATION & TOTAL IMPRESSION 0 – 40 POINTS * THE FOOD HARMONY ON THE BUFFET 0 – 20 POINTS MAXIMUM 100 POINTS Class 04

Three (3) courses Indonesian Set Menu, Display Display three (3) course Indonesian set Menu, all displays must be coated by jelly (gelatin). Display can be of 1 starter that consist of soup or salad, 1 main course and I dessert. The table provided for the display is 90 cm x 90 cm. Recipe must be enclosed and cannot be hand written. The display cannot be removed before the closing ceremony on the last day of the competition. The score will be reduced if the display exceeds the prepared area and the terms which have been determined. * TECHNIQUE & STAGE OF DIFICULTIES 0 – 40 POINTS * APPEARANCE & TOTAL IMPRESSION 0 – 40 POINTS * CREATIVITY AND INNOVATION 0 – 20 POINTS MAXIMUM 100 POINTS

Class 05

Indonesian Creative Nasi Tumpeng display theme: August 17 (Independence Day) Displaying 1 set of Nasi Tumpeng creation which is appropriate to be served in the occasion of the Republic of Indonesia’s Independence Day, August 17. The portion of the Nasi Tumpeng must fit to be served to 15 people. Side dishes of the Nasi Tumpeng must use local ingredients. Recipe must be enclosed and cannot be hand written. The judges will taste the Nasi Tumpeng display. The table provided for the display is 90 cm x 90 cm. Recipe must be enclosed and cannot be hand written. The score will be reduced if the display exceeds the prepared area. The display cannot be removed before the closing ceremony on the last day of the competition

9

* TECHNIQUE, & STAGE OF DIFFICULTIES 0 – 40 POINTS * APPEARANCE & OVERALL IMPRESSION 0 – 20 POINTS * CREATIVITY AND INNOVATION 0 – 40 POINTS MAXIMUM 100 POINTS Class 06

Creative Jajan Cacal, display – theme: Flower Display the showpiece creation of jajan cacal with the theme flower. The display must be the complement for the food on the buffet. The table provided for the display is 90 cm x 90 cm. The height of the display may not exceed 1.5 m (one and a half meters), it includes the supporting stand (the height is 1.5 m from the surface of the table). The display cannot be removed before the closing ceremony on the last day of the competition. The score will be reduced if the display exceeds the prepared area. * TECHNIQUE & STAGE OF DIFICULTIES 0 – 40 POINTS * APPEARANCE & TOTAL IMPRESSION 0 – 40 POINTS * HARMONY IN THE BUFFET TABLE 0 – 20 POINTS MAXIMUM 100 POINTS

GROUP II Class 07

INDIVIDUAL ARTISTIC PRACTICAL Individual Fruit & Vegetables Carving – theme: Balinese Mask Every participant must wear adat madya clothes. Fruits & Vegetable Carving must represent Balinese mask. The time provided is 3 hours to finish the work. It is not allowed to peel or do any activity before the competition commenced. The participants must bring their own carving tools such as knife, cutting board and the supporting carving stand. The table provided for the display is 90 cm x 90 cm. The height may not exceed 1.5 m (one and a half meters), started from the surface of the table. The display cannot be removed before the closing ceremony on the day of the competition. The score will be reduced if the display exceeds the prepared area and the terms which have been determined.

10

* TECHNIQUE & STAGE OF DIFICULTIES 0 – 40 POINTS * PRESENTATION & TOTAL IMPRESSION 0 – 40 POINTS * THE HARMONY ON THE BUFFET 0 – 20 POINTS MAXIMUM 100 POINTS Class 08

Individual Gebogan Janur Decoration using, local fruits and vegetables and also Traditional Jajan Bali Every participant must wear adat madya clothes. The time provided is 3 hours to finish the work. It is not allowed to peel or do any activity before the competition commenced. The participant is obliged to bring the materials and tools which are considered needed. It is not allowed to use any supporting material such as staplers, wires, pins, needles and styrofoam. It is obliged to use the original Balinese which means that it is a native material grown in Bali which includes flowers, fruits and traditional Jajan Bali. The table provided for the display is 90 cm x 90 cm. The height of the display may not exceed 1.5 m (one and a half meters), it includes the dulang (Balinese traditional stand). The display cannot be removed before the closing ceremony on the last day of the competition. The score will be reduced if the display exceeds the prepared area and the terms which have been determined. * TECHNIQUE & STAGE OF DIFICULTIES 0 – 40 POINTS * PRESENTATION & TOTAL IMPRESSION 0 – 40 POINTS * THE HARMONY ON THE BUFFET 0 – 20 POINTS MAXIMUM 100 POINTS

Class 09

Individual Practical Ice Carving – theme: Balinese Culture The theme is about Balinese Culture. Every participant will have 1 ice block measuring 120 cm x 53 cm x 30cm The Participant is allowed to change the ice block within the first ten minutes. The participant must bring their own carving tools.

11

The Participant is not allowed to use machine saw and any other electric tools. The carving must be the complement for the food on the buffet. The time given is 2 hours to finish. The score will be reduced if the participant breaches the terms which have been determined. * TECHNIQUE & STAGE OF DIFFICULTIES

0 – 40 POINTS

* PRESENTATION & THE FINAL RESULT

0 – 40 POINTS

* THE HARMONY ON THE BUFFET

0 – 20 POINTS

Class 10

MAXIMUM 100 POINTS

Practical individual Birthday Cake Creation Every participant must wear a complete chef uniform. Every participant is given 3 hours to prepare a birthday cake creation. Every participant can only bring a sponge cake that has not been cut for the process 1 insert pan (2 inches) and also plain pastry cream that has not been colored process or is a chocolate bar. Additional decorations are allowed only to be made on the time of the competition, cannot use any support tools such as cutter, and must be hand made. All additional ingredients must be edible, no use of wires or such that will endanger the health. Participants must bring all of the ingredients for the competition and cooking tools (if necessary). The organizer will provide a working table of 180 x 60cm. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS

* PRECISION OF PREPARATION

0 – 20 POINTS

* PROPORTIONS, CREATIVITY, & PRESENTATION 0 – 30 POINTS * TASTE

12

0 – 40 POINTS

MAXIMUM 100 POINTS

GROUP III

INDIVIDUAL PRACTICAL HOT FOOD LIVE COOKING

Class 11

Live cooking Balinese Main Course using seafood base Every participant must wear a complete chef uniform. Every participant is given 60 minutes to prepare 2 Balinese Main Course dishes using seafood. 1 portion will be tasted by the judge and 1 other portion to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cutted, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS 0 – 10 POINTS * PRECISION OF PREPARATION 0 – 20 POINTS * PROPORTIONS, CREATIVITY, & PRESENTATION 0 – 30 POINTS * TASTE 0 – 40 POINTS MAXIMUM 100 POINTS

Class 12

Live Cooking Balinese Main Course using poultry base Every participant must wear a complete chef uniform. Every participant is given 60 minutes to prepare 2 Balinese Main Course dishes using poultry base. 1 portion will be tasted by the judge and 1 other portion to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined.

13

* PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS

* PROPORTIONS, CREATIVITY, & PRESENTATION 0 – 30 POINTS * TASTE Class 13

0 – 40 POINTS

MAXIMUM 100 POINTS

Live Cooking Indonesian Main Course using Red Meat Every participant must wear a complete chef uniform. Every participant is given 60 minutes to prepare 2 Indonesian Main Course dishes using red meat base (can be beef, lamb, or sheep). 1 portion will be tasted by the judge and 1 other portion to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS


0 – 40 POINTS

MAXIMUM 100 POINTS

Live cooking Western Main Course using Salmon Base Every participant must wear a complete chef uniform. Every participant is given 60 minutes to prepare 2 Western Main Course dishes using salmon which will be prepared by the organizer. 1 portion will be tasted by the judge and 1 other portion to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table.

14

It is not allowed to bring processed, cutted, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS


0 – 40 POINTS

MAXIMUM 100 POINTS

Live cooking creative finger food Every participant must wear a complete chef uniform. Every participant is given 60 minutes to prepare 5 kinds of finger food with each contains minimum of 5 pieces and must be served hot. From that 5 kinds, participant must make 2 portions, 1 portion will be tasted by the judge and 1 other portion to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS


0 – 40 POINTS

MAXIMUM 100 POINTS

Live cooking Traditional Indonesian Dessert Every participant must wear a complete chef uniform. Every participant is given 60 minutes to prepare 2 kinds of desserts (Indonesian traditional style).

15

Participant must make 2 portions of Indonesian Dessert, 1 portion will be tasted by the judge and 1 other portion to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS

* PROPORTIONS, CREATIVITY, & PRESENTATION 0 – 30 POINTS * TASTE

0 – 40 POINTS

MAXIMUM 100 POINTS

GROUP IV

TEAM PRACTICAL HOT FOOD LIVE COOKING

Class 17

Live cooking three (3) course Western Set Menu using poultry and seafood base Every participant must wear a complete chef uniform. Every team consists of 2 participants, and given 60 minutes to prepare 3 courses western set menu using poultry and seafood base. The composition of the 3 (three) set menu must contain one kind of starter (salad or soup), one kind of main course and one kind of dessert. Each team must make 2 portions from the 3 courses set menu, 1 set will be tasted by the judge and 1 other set to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed.

16

The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS


0 – 40 POINTS

MAXIMUM 100 POINTS

Live cooking traditional Suckling Pig – with sate, lawar and jukut ares creation Every participant must wear adat madya clothes. Every team consists of 4 participants from the same company, already including Patus (Head Chef). Every team is given 4 hours from processing to presentation. Traditional cooking technique is up to each team in order to make their best product. Cooking situation and condition is in the field (around the beach) and must be planned by each team like the direction of the wind and other equipment, because team works counts and will be judged. The suckling pig will be provided by the organizer with the weight not more than 8 kg, where the taking will be raffled. Additional condiments are prepared by each participant as a complement to the suckling pig dish which is done by the team. White rice and serving plates will be provided by the organizer. Patus (Head Chef) will lead the team to present 15 complete suckling pig portions with accompaniments which will be served to guests. Tradition and beauty of the display is prepared by each participants like klangsah, plengkung, and also traditional supporting tools (it is allowed to be prepared before). The organizer only provides the location which is already prepared according to the number of participants. 1 working table and 2 tables for display and presentation which is located near the location when serving to the guests. The organizer only prepares 2 sacks of coconut skin for each team and 10 kg of charcoal per team. 3 litters of kerosene.

17

* PREPARATION & CLEANLINESS

0 – 10 POINTS

* PRECISION OF PREPARATION, SERVING, & TEAM WORK 0 – 10 POINTS * CREATIVITY, TRADITION, & SKILL

0 – 40 POINTS

* TASTE, TEXTURE, & STAGE OF COOKING OF FOOD

0 – 40 POINTS

MAXIMUM 100 POINTS

GROUP V

JUNIOR CHEF BATTLE, LIVE COOKING PRACTICAL

Class 19

Individual Junior Chef Contest, Indonesian Main Course using fish Every participant must wear a complete chef uniform. Every participant is given 60 minutes to prepare 2 Indonesian Main Course dishes using fish. 1 portion will be tasted by the judge and 1 other portion to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS

* PROPORTIONS, CREATIVITY, & PRESENTATION

0 – 30 POINTS

* TASTE

0 – 40 POINTS

Class 20

MAXIMUM 100 POINTS

Team Junior Chef Contest, 3 courses Indonesian Set Menu using poultry Every participant must wear a complete chef uniform. Each team consists of 2 participants and is given 60 minutes to prepare 3 Indonesian set menu dishes using poultry. The composition of the 3 (three) set menu must contain one kind of starter (salad or soup), one kind of main course and one kind of dessert.

18

Each team must make 2 portions from the 3 courses set menu, 1 set will be tasted by the judge and 1 other set to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS


0 – 30 POINTS

* TASTE

0 – 40 POINTS

Class 21

MAXIMUM 100 POINTS

Individual Junior Chef Contest, Fried Rice Creation Every participant must wear a complete chef uniform. Every participant is given 30 minutes to prepare 2 kinds of fried rice creation. Every participant must make 2 portions from the 2 kinds of fried rice,1 set will be tasted by the judge and 1 other set to be displayed. Every portion must use a display plate without logo. The participant must bring all of the ingredients and cooking tools. The organizer will prepare the stove, sink, and working table. It is not allowed to bring processed, cut, or prepared before the competition starts. Menu and recipe must be enclosed. The score will be reduced if the participant breaches the terms which have been determined. * PREPARATION AND CLEANLINESS

0 – 10 POINTS


0 – 20 POINTS


0 – 30 POINTS

* TASTE

0 – 40 POINTS

19

MAXIMUM 100 POINTS

THE 7TH CULINARY CHALLENGE 2009 G. Schedule Day 1/One, Wednesday, 12 August 2009 Time

Class

Competition Categories

Remark

07.30 - 08.00 Class 01 & 06

Butter / fat scrulpture display & creative jajan cacal display

Register

07.30 - finish Class 11

Live cooking Balinese Main Course from Seafood

Register & Starting

08.30 - finish

Class 01 & 06

Clear area competition

Judging process

12.00 - 13.00

Committee

13.00 - finish Class 14 18.00 - finish

Lunch Break Live cooking Western Main Course from Salmon

Register & Starting Winner announcement

Day 2/Two, Thursday,13 August 2009 Time

Class


Remark

07.30 - 08.00 Class 02 & 03

Bread creation display & creative pastry showpiece

Register


Live cooking Balinese Main course from poultry

Register & starting

08.30 - finish

Class 02 & 03


Judging process

12.00 - 13.00

Committee

13.00 - finish

Class 15

Live cooking creative finger food Register & starting


Junior Chef Contest, Indonesian Register & starting Main Course from Fish

Lunch Break

18.00 - finish

20

Winner announcement

Day 3/Three, Friday, 14 August 2009 Time

Class


Remark

07.30 - 08.00 Class 04

Three (3) Course Indonesian Set Menu Display

Register


Live cooking Indonesian course Register & starting from Red Meat

08.30 - finish

Class 04


Judging process

10.00 - finish

Class 08

Gebogan Janur Decoration

Register & starting

12.00 - finish

Class 16

Live cooking traditional Balinese Dishes

Register & starting

12.00 - 13.00

Committee


Lunch Break Team cooking three (3) course western set menu

18.00 - finish

Register & starting Winner announcement

Day 4/Four, Saturday, 15 August 2009 Time

Class


Remark

07.30 - 08.00 Class 05

Creative Indonesian Nasi Tumpeng Display

Register


Individual Practical Birthday Cake Creation

Register & starting

08,30 - finish


Judging process


Team Junior Chef Contest, Three (3)

Register & starting


Individual Practical Fruit & Vegetables Carving

Register & starting

Class 05

12.00 - 13.00

Committee

14.00 - 15.00

Class 09

course Indonesian Set Menu from Poultry

Lunch Break Individual Practice Ice Carving

18.00 - finish

21

Register & starting winner announcement

Day 5/Five, Sunday, 16 August 2009 Time

Class


07.00 – 07.30

Class 18

Suckling Pig Traditional Cooking Register

07.30 – 08.00

Class 14

Free Style Creation Cooking

Register

08.00 – 11.00

Class 18

Starting & judging on progress

All committee stand by

09.00 – finish Class 21

Junior Chef Contest Individual Live Cooking Nasi Goreng Creation

Register & starting

12.00 - 13.00

Committee

Remark

Lunch Break

13.00 – finish Class 15 Platting for 15 Portions

Glass/Cutleries/ Plate/Waiter/ Waitress Will handled by competitor

16.00 – finish

Winner announcement

All Committee Presentation

22

THE 7TH CULINARY CHALLENGE 2009 H. Criteria of Judgment The Judges Committee consists of resource persons who are well-known within the industry. Every decision made by the judges is a final decision, there will be no change or any approach permitted. The following matters are some guidance concerning the criteria of the judgment from ICA – Bali Culinary Challenge. These following matters apply to all teams and or individually. Technique and Stage of Difficulties. The judgment is based on the artistic work, the high level of difficulty and the maximum effort from the participants. Action, Creativity and Presentation. The action while cooking must represent the professionalism of the participant himself. It must be appropriate to the material being used, the final result of the competition must create the beauty, well presented and in accordance with the ethnic and ethic, and therefore the display can show creativity and originality. The basic material being used must be well-balanced from and for the quantity must deal with the indicated numbers of people. The Harmony within the Food Display Complement The participants must display their work on the table which has been prepared, must look good on the buffet table and must design it to complete the food for the display. The Accuracy of Preparation The preparation must be practical and it can be accepted within the cooking method by not putting any unnecessary ingredients into it. The accuracy of the cooking technique must apply to all foodstuffs. Preparation and Cleanliness Preparation and organizing a clean ingredient, a clean working area, clean clothes, right and proper cooking technique. A good time management by spending the time given properly and finish it on time. Taste and Texture. The food must have a good taste, texture and high quality spices. The taste and the color of the dish must be appropriate to the applicable standard and also give a consideration upon the nutrition value of the food. Traditional What is meant by the word “Traditional” is the good value which has a cultural viewpoint of the Balinese culinary and able to be introduced and preserved for the public especially the young generation and the Indonesian (Nusantara) culinary individuals which is going to be a unique characteristic for the appearance of the Indonesian Classic Culinary Culture. 23

NEED TO BE READ CAREFULLY I.RULES AND REGULATIONS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

The Indonesian Chef Association (I.C.A) is fully entitled to have the patent rights for each recipe being submitted by the participant. Any form of publica tion or copy of the recipe can be only made by the authorization of BPD I.C.A Bali. I.C.A will not be responsible for any damage or loss of the participant’s cooking utensils. The participants must remove their cooking utensils before the day of the closing ceremony. I.C.A is entitled to do any cancellation, alteration and/or put any addition in the applicable terms and conditions. And I.C.A is entitled to restrict the numbers of participant for each class or the numbers of the class which are going to be competed if it is considered necessary. All participants will be served equally; the first registrant will be firstly served and so on. Every participant who fails to follow the rules and regulation herein will be dis qualified. Every participant who is late for the competition or does not match the time set in the regulation or whomsoever cannot show the receipt is not allowed to fol low the competition. The participant who comes with his work but does not match his schedule will get no judgment. The participant is obliged to ensure that the name/logotype of the institution being represented is not attached while the judgment. It can be attached after the judgment. All of the result being displayed must be the original work of the participants themselves. Every display which has been brought into any competition before will be dis qualified. Every participant is allowed to follow more than 1 class of competition. Any class alteration will not be allowed after the registration has been received by the organizer and any cancellation from the participant due to any reason must be immediately informed to the Committee. The registration fee will not be returned to cover the administration fee. Should there is any unclear and uncertainty towards the rules and regulations of Bali Culinary Challenge 2009; it is expected to contact the Committee directly.

24

THE 7TH CULINARY CHALLENGE 2009 J. MEDAL, CERTIFICATE, TROPHY AND PRIZE Certificate for Participating in the Competition. All the participants either team or individually will be given a certificate for participating in the competition if the participant have registered previously to follow the competition. CERTIFICATE AND MEDAL FOR THE WINNER. Certificate and Medal will be given to the participant who obtains the point as follows: GOLD MEDAL WITH AWARD

100 POINTS

GOLD MEDAL

90 – 99 POINTS

SILVER MEDAL

80 – 89 POINTS

BRONZE MEDAL

70 – 79 POINTS

GRANTING THE CERTIFICATE, TROPHY AND MEDAL OF THE WINNER All the certificates, trophies and medals of the winner will be granted in the Closing Ceremony of the Bali Culinary Challenge 2009.

25

TROPHY AND PRIZE BEST CHEF Follow at least 4 classes from the individual Practical Hot Food Cooking and 1 Team Practical Hot Food Cooking for the minimum. Win a training fund in the sum of Rp 1.500.000,- and prize from ICA-Bali. BEST CULINARY ARTIST Follow at least a total of 3 classes from the Artistic Display and Artistic Practical. Win a training fund in the sum of Rp 1.500.000,- and prize from ICA-Bali. BEST CULINARY ORGANIZATION TEAM The hotel or institution which wins the most gold medal after following all of the competition by group and combined with the total of medals won during the competition will be the General Winner. Win a training fund in the sum of Rp 2.500.000,- and prize from ICA-Bali. TROPHY The Trophy of the 6th Bali Culinary Challenge 2008 automatically will go to the Best Culinary Organization Team of the 7th Bali Culinary Challenge 2009.

26

THE 7TH CULINARY CHALLENGE 2009 K. HOW TO REGISTER Complete the registration form and return it to the Committee before the closing date. The payment must be paid in Rupiah, local check and Foreign Bank and it must be paid to DPD I.C.A. Bali. It is expected not to pay in cash. The service for each registration received will be consecutively served from the first until the last registrant. Every registrant is obliged to understand the rules and regulations of Bali Culinary Challenge 2009. REGISTRATION FEE Junior Chef Competition

Registration Fee

Class 19, 20 & 21

Rp. 50.000 / person

Professional Competition

Registration Fee

Individual Participant Team Participant Class 17 Team Participant Class 18

Rp. 150.000,-/person Rp. 250.000,- / team Rp. 500.000,-/ team

Bank Central Asia ( BCA ) Under the name of I WAYAN WIDASTRA Account Number:1461518856 BCA KCU Kuta Bali The registration form must be received by the closing date of: Monday, 03 August 2009 Must be received by the organizer It is required to fax all the requirements, form and also the copy of the receipt to: Chef I.B. Parwata, Chairman Bali Culinary Challenge 2009 Phone: 0361 772130, fax: 0361 772131, mobile: 0818358907. Email [email protected] 27

THE 7TH CULINARY CHALLENGE 2009 L. REGISTRATION FORM This registration form must be completed and returned by 3 August 2009 To: Chairman of the 7th Bali Salon Culinary Challenge 2009 INDIVIDUAL COMPETITION Competitors name Job title Mobile

: : :

TEAM COMPETITION Team Leader name : Job title : Mobile : Team participant 1 : Job title : Team participant 2 : Job title : Team participant 3 : Job title : PLACE OF WORK : Tel : Fax : I agree to abide by the rules and regulations of the competition Signed :

Date :

Classes to attend : ( Please tick ( √ ) boxes )

28

GROUP 1. ARTISTIC, CLASSICAL PLATTERS, BREAD AND PASTRY DISPLAY ( )

Class 01. Butter/Fat Sculpture, display – Theme: Sea Activities

( )

Class 02. Bread Creation, display – Theme : Global Market

( )

Class 03. Creative Pastry Show Piece, display – Theme: Chef Activities

( )

Class 04. Three (3) Course Indonesian Set Menu, display

( )

Class 05. Creative Indonesian Nasi Tumpeng, display – theme : 17 August

( Independence Day )

( )

Class 06. Creative Jajan cacal, display – theme : Flower

GROUP 2. ARTISTIC PRACTICAL ( )

Class 07. Individual Practical Fruit & Vegetable Carving – Theme : Balinese

Mask

( )

Class 08. Individual gebogan Janur Decoration with local fruits and flowers, and

also various traditional Balinese cakes.

( )

Class 09. Individual Practical Ice Carving – Theme : Balinese culture

( )

Class 10. Individual Practical Birthday Cake Creation

GROUP 3. INDIVIDUAL PRACTICAL HOT FOOD LIVE COOKING ( )

Class 11. Live Cooking Balinese main course using seafood

( )

Class 12. Live cooking Balinese main course using poultry

( )

Class 13. Live cooking Indonesian main course using red meat

( )

Class 14. Live cooking Western main course using salmon fish

( )

Class 15. Live cooking Creative Finger food

( )

Class 16. Live cooking traditional Indonesian dessert

GROUP 4. TEAM PRACTICAL HOT FOOD LIVE COOKING ( )

Class 17. Live cooking Three (3) course western set menu using poultry and

seafood

( )

Class 18. Live cooking traditional Suckling Pig – with sate, lawar and jukut ares

creation

GROUP 5. JUNIOR CHEF CONTEST, LIVE COOKING PRACTICAL ( )

Class 19. Individual Junior Chef Contest, Indonesian main course using fish

( )

Class 20. Team Junior Chef Contest, 3 course Indonesian set menu using

poultry

( )

Class 21. Individual Junior Chef Contest, Fried Rice Creation

29

M. REGISTRATION GUIDANCE Every participant is obliged to completely fill in the registration form. Competition in Details Date : 12 - 16 August 2009 Place : Sanur Village Festival 2009 Mertasari Beach, Sanur Competition Guidance: Participants are expected to be present in the competition location 30 minutes before the competition commence and register based on the Book of Competition Rule Participants are expected not to use uniform or any other accessories which can show the identity of his/her institution. The committee can give a recommendation to the participant if such identity/logo is closed (unseen) during the competition. Participants will make 2 portions in every live cooking competition by always using white plate and without any logo. All the materials are prepared by the participants (it is in accordance with the Book of Competition Rule). The committee will provide the working table, display table, sink unit, stove and place of the competition. Judgment: The judges consist of professional culinary and sponsors representative. The assessment will be based on the creativity, nutrition value, preparation and the right method, and also taste and level of difficulties. Every decision made by the Judges is a final decision, there will be no change or any approach permitted.

30

FOR FURTHER INFORMATION PLEASE CONTACT:

CHEF IDA BAGUS PARWATA Chairman ICA-Bali and Head Organizer of the Bali Culinary Challenge 2009 Executive Chef Bali Tropic resort & Spa Phone: +62 361 772 130, Fax : +62 361 7721 31, Mobile : +62 818 358 907, E-mail : [email protected]

CHEF KOMANG ADI ARSANA Vice Chairman ICA-Bali Executive Chef Sanur Paradise Plaza Hotel & Suites Phone: +62 361 281781, Fax: +62 361 281782, mobile : +62 812 396 7719. E-mail [email protected]

CHEF EKA KURNIAWAN Co – Secretary General ICA-Bali Executive Chef Conrad Bali Resort & Spa Phone: +62 361 778 788, Mobile: +62 813 3852 0521, Fax: +62 361 778 781 E-mail:[email protected]

31


PARTICIPANT NAME ESTABLISHMENT NAME OF DISH

: : :

QUANTITY INGREDIENTS

PREPARATION

METHOD:

32

Buku Peraturan Kompetisi

LOMBA KULINER BALI KE 7 TAHUN 2009 Buku Peraturan Kompetisi A. INFORMASI UMUM Pendahuluan Pada tanggal 12 sampai 16 Agustus 2009 BPD Indonesian Chef Asosiasi (ICA) - Bali akan mengadakan lomba Kuliner Bali ke 7 dalam rangka ikut berpartisipasi menyukseskan acara Sanur Village Festival ke 4. Yang Mana perlombaan ini akan diikuti oleh seluruh Chef yang ada di Bali dan dari Provinsi lainnya di Indonesia yang merupakan ajang kompetisi artistic yang sangat menarik antara ketrampilan dan keahlian dari para Chef (Juru masak) yang masing masing akan menunjukan kebolehannya. Waktu Pembukaan dan Pengunjung Lomba Kuliner Bali ke 7 dibuka mulai pukul 08.00 – 18.00 untuk umum yang akan mendapatkan kesempatan untuk menyaksikan keahlian Chef dalam ketrampilan memasak serta keahlian di dalam mengukir ice balok, buah serta sayuran, butter, gebogan, serta memasak babi guling secara tradisional.

Daftar Isi

Halaman

A. Informasi Umum

1

B. Kata Pengatar dari Ketua BPD ICA Bali

2

C. Kata Sambutan dari Ketua Panitia Sanur Village Festival 2009

4

D. Kata sambutan dari Kepala Dinas Pariwisata Provinsi Bali

5

E. Kelas Perlombaan

6

F. Petunjuk Perlombaan

7

G. Jadwal Perlombaan dari Hari ke Hari

16

H. Kriteria Penjurian

19

I. Peraturan dan Regulasi

20

J. Medali, Hadiah dan Sertifikat Penghargaan

21

K. Cara Mendaftar

22

L. Formulir Pendaftaran

23

M. Petunjuk Pendaftaran

25

N. Formulir Resep

26

LOMBA KULINER BALI KE 7 TAHUN 2009

B. KATA PENGANTAR KETUA ICA-BPD BALI Om Swastiastu, Salam Kuliner !!!! Suatu kehormatan yang sangat luarbiasa, pada kesempatan ini saya mengucapkan Puji dan Syukur pada Tuhan Yang Maha Esa, karena - Nya kita diberi kesehatan, kekuatan serta kesempatan untuk dapat melaksanakan tugas dan tanggungjawab sebagai Insan Kuliner yang terus berkembang mengiringi kemajuan jaman dan tehnologi yang sangat pesat dan moderen. Serta perkembangan Pariwisata di Indonesia dan Bali khususnya adalah tanggungjawab kita para Insan Kuliner dan sudah selayaknya kita harus menjaga kasanah Budaya dan di kembangkan ke dunia International. Berkembangnya Usaha Boga sebagai faktor utama dalam dunia Pariwisata ini, maka para Insan Kuliner Indonesia kususnya di Bali akan menunjukkan kreatifitas, keahliannya mengolah makanan dan di tampilkan secara apik dan memiliki kualitas yang tinggi. Guna dapat menggali dan mengangkat potensi para Insan Kuliner Indonesia maka, Di Tahun 2009 INDONESIAN CHEF ASSOCIATION – BALI kembali menggelar :

2

LOMBA KULINER BALI KE 7 TAHUN 2009 LOMBA KULINER BALI KE 7 TAHUN 2009 Dalam lomba ini ICA – Bali turut berpartisipasi dan bekerjasama dengan YAYASAN PENGEMBANGAN SANUR Dalam acara, SANUR VILLAGE FESTIVAL Rabu - Minggu ( 12 – 16 Agustus 2009 )

Tujuan diselenggarakannya kompetisi ini selain mencari Insan Kuliner Profesional baru, yang dapat dan mampu mengangkat dan memperkenalkan makanan tradisional ke dunia International, juga sebagai salah satu event penting di dunia Pariwisata, yang bersinergi kepada Program Pemerintah Negara Kesatuan Republik Indonesian melalui VISIT INDONESIAN YEAR 2008 - 2009 sehingga terus dilanjutkan sebagai agenda tahunan Daerah Bali atau CALENDER OF EVENT PARIWISATA BALI, yang tentunya mampu meningkatkan jumlah kunjungan Wisatawan Domestik maupun International datang ke Bali, dan Sanur khususnya. Para peserta dalam kompetisi ini adalah Insan Kuliner yang berasal dari Hotel, Restaurant, maupun rumah makan di seluruh Bali, dan juga diikuti pula oleh sekolah perhotelan dan pariwisata yang ada di Bali,yang tentunya menuntut keahlian dan ketekunan para peserta. Demi suksesnya acara SANUR VILLAGE FESTIVAL 2009 ini, kerjasama dan dukungan semua pihak : Pemerintah Daerah melalui instansi terkait, Pihak swasta, para sponsor dan masyarakat luas sangat kami harapkan dan butuhkan,karena itu semua dapat menumbuhkan kebanggaan para Insan Kuliner Bali khususnya anggota ICA-Bali, sebagai suatu profesi penting yang sudah patut untuk diperhitungkan sebagai penunjang peningkatan dunia pariwisata melalui bidang kuliner. Akhir kata dengan memanjatkan Doa dan menghaturkan Puji Syukur kehadapan Tuhan Yang Maha Esa, semoga niat baik dan cita-cita yang luhur ini dapat terlaksana tanpa ada halangan dan rintangan, dengan kristalisasi keringat kita dapat sukses dikemudian hari, Terima kasih. Om Shanti, Shanti,Shanti Om Chef Ida Bagus Made Parwata Chairman ICA-Bali

3

LOMBA KULINER BALI KE 7 TAHUN 2009 C. KATA SAMBUTAN DARI KETUA PANITIA SANUR VILLAGE FESTIVAL 2009 Om Swastiastu

Di tengah-tengah berbagai isu yang mengganggu stabilitas dan kelanggengan kepari-

wisataan Bali dan Indonesia pada umumnya, semangat kami untuk tetap bertahan dan bahkan lebih menggairahkan kehidupan kehidupan pariwisata tidak pernah surut. Dengan modal keinginan keras dan kemampuan dana yang sangat terbatas berbagai aktivitas tetap kami galang bersama untuk menumbuhkan rasa kebersamaan dan pantang menyerah.

Lomba masak tahunan yang di prakarsai oleh Indonesian Chef Association (ICA) dengan

mengambil tema “Professionalisme Seni Gastronomi, Kita Menggali Khasanah Budaya Kuliner” dan diselenggarakan bergandengan dengan penyelenggaraan Sanur Village Festival (SVF) 2009 merupakan salah satu bentuk dari kiat-kiat kami untuk terus maju dalam suasana apapun. Memasuki tahun kelima dari penyelenggaraan even ini, membuktikan kalau sinergi yang terjalin selama ini sangatlah selaras dan saling mengisi satu sama lainnya. Di samping juga kegiatan ini juga merupakan sarana buat generasi muda kita untuk berkreasi di bidang masak memasak dan untuk mengembagnkan potensi local yang dimiliki daerah ini didalam hal pengolahan masakan tradisional.

Tentunya sebagai ketua umum Yayasan Pembangunan Sanur yang juga memprakarsai terse-

lenggaranya SVF, saya sangat bangga dan mendukung sepenuhnya kelangsungan dari kegiatan tahun ini. Tak lupa saya ucapkan terimakasih aas kolaborasi yang sudah terbina dengan baik selama ini Antara ICA dengan SVF. Semoga kelestarian masakan Bali tetap terjaga dan bahkan semakin di kenal dunia internasional sebagai salah satu asset yang bisa di unggulkan, serta kepariwisataan pada umumnya terus berkembang.

Om Shanti Shanti Shanti Om, Ida Bagus Gede Sidharta Putra, MBA Ketua Panitia Sanur Village Festival, 2009

4

LOMBA KULINER BALI KE 7 TAHUN 2009 D. KATA SAMBUTAN DARI KEPALA DINAS PARIWISATA PROVINSI BALI Om Swastiastu, Sebagaimana diketahui bersama bahwa Daerah Bali merupakan salah satu daerah tujuan pariwisata utama di Indonesia. Pariwisata yang dikembangkan di Bali adalah Pariwisata Budaya, mengingat Bali tidak memiliki Sumber Daya Alam, namun Bali sangat kaya akan keunikan dan keanekaragaman budaya dan adapt istiadat yang sudah dikenal di mancanegara, disamping memiliki keindahan keasrian dan alam sebagai ciptaan Tuhan Yang Maha Esa. Kehidupan masyarakat Bali hamper sebagian besar diwearnai oleh kehidupan seni dan budaya yang tercermin dalam seni tari, seni lukis, seni pahat / patung, seni mejejahitan, seni memasak dan lain sebagainya. Untuk mempertahankan daerah Bali sebagai daerah tujuan wisata alam maka kita semua berkewajiban untuk melestarikan dan mengembangkan kebudayaan Bali tersebut diatas. Salah satu upaya untuk melestarikan dan mengembangkan seni memasak adalah dengan cara menyelenggarakan Festival Masakan Bali. Festival Masakan Bali telah diselenggarakan oleh Pemerintah Provinsi Bali melalui Dinas Pariwisata Provinsi Bali bekerja sama dengan BPD Indonesian Chef Association (ICA) Bali sejak tahun 2007 yang diselenggarakan pada setip bulan Agustus dalam rangkaian kegiatan Sanur Village Festival. Selain bertujuan melestarikan masakan tradisional Bali, Festival Masakan Bali juga bertujuan mencetak insan kuliner yang professional untuk mengankat dan memperkenalkan makananan tradisional Bali ke dunia Internasional, dan juga sebagai ajang promosi pariwisata Bali. Melalui Festival Masakan Bali tahun 2009 ini saya mengajak kepada seluruh insane kuliner, rumah makan dan sekolah – sekolah pariwisata unutk ikut berpartisipasi dalam kegiatan festival tersebut. Selanjutnya saya berharap agar BPD ICA Bali tetap menjadi mitra Pemerintah Provinsi dalam menyelenggarakan Festival Masakan Bali secara berkesinambungan dan sekaligus menyarankan untuk senantiasa mengadakan inovasi dan kreasi dalam mengemas Festival MAsakan Bali untuk bisa diangkat menjadi menu makanan bagi wisatawan. Mengakhiri sambutan ini, ijinkan saya mengucapkan terimakasih kepada BPD ICA Bali yang telah banyak meluangkan waktu, tenaga, pikiran dan financial baik sejak persiapan maupun penyelenggaraan kegiatan Festival Masakan Bali. Atas tuntunan Ida Sang Hyang Widhi Wasa, semoga apa yang kita rencanakan akan dapat terlaksana dengan baik.

Om Shanti Shanti Shanti Om Drs. Ida Bagus Kade Subhiksu. MM Kepala Dinas Pariwisata Provinsi Bali

5

LOMBA KULINER BALI KE 7 TAHUN 2009 Buku Peraturan Kompetisi E.KELAS PERLOMBAAN GROUP 1. ARTISTIC, CLASSICAL PLATTERS, BREAD AND PASTRY DISPLAY Class 01. Butter/Fat Sculpture – Theme: Beach Activity Class 02. Bread Creation, Display – Theme : Global Market Class 03. Creative Pastry Show Piece, Display – Theme: Chef Activities Class 04. Three (3) Course Indonesian Set Menu, Display Class 05. Creative Indonesian Nasi Tumpeng, Display – theme; 17 Agustus (hari kemerdekaan) Class 06. Creative Jajan Cacal, Display – Theme ; Bunga GROUP 2. INDIVIDUAL ARTISTIC PRACTICAL Class 07. Individual Practical Fruit & Vegetables Carving – Theme: Balinese Mask / Topeng Class 08. Individual Gebogan Janur Dekorasi dengan Buah dan Bunga Local, serta Aneka Jajanan Tradisional Bali Class 09. Individual, Practical Ice Carving – Theme: Budaya Bali Class 10. Individual, Practical Birthday Cake Creation GROUP 3. INDIVIDUAL PRACTICAL HOT FOOD LIVE COOKING Class 11. Live Cooking Balinese Main Course berbahan dasar Sari Laut Class 12 Live Cooking Balinese Main course berbahan dasar Unggas Class 13. Live Cooking Indonesian Main course berbahan dasar Daging Merah Class 14. Live Cooking Western Main Course berbahan dasar Ikan Salem Class 15. Live Cooking Creative Finger Food Class 16. Live Cooking Tradisional Indonesian Dessert GROUP 4. TEAM PRACTICAL HOT FOOD LIVE COOKING Class 17. Live ecooking Three (3) Course Western Set Menu bahan dasar Unggas dan Sari Laut Class 18. Live Cooking Traditional Babi Guling – dengan kreasi Sate, Lawar dan Jukut Ares GROUP 5. JUNIOR CHEF CONTEST, LIVE COOKING PRACTICAL Class 19. Individual Junior Chef Contest, Indonesian Main Course bahan dasar Ikan Class 20. Team Junior Chef Contest, 3 Courses Indonesian Set Menu bahan dasar Unggas Class 21. Individual Junior Chef Contest, Nasi Goreng Creation

6

F.PETUNJUK PERLOMBAAN GROUP I

ARTISTIC, CLASSICAL PLATTERS, BREAD AND PASTRY DISPLAY

Kelas 01

Butter/Fat Sculpture ( Display ) Display harus bertemakan Beach Activity. Display harus sesuai dengan acara Sanur Village Festival dan cocok sebagai pelengkap dalam makanan pada buffet. Setiap display yang sudah pernah dilombakan akan didiskualifikasikan. Display tidak boleh mencerminkan kekejaman untuk menyerang suatu etnis atau kelompok tertentu dan tidak melanggar batas kesopanan. Luas meja yang dipersiapkan adalah 90 cm x 90 cm. Ketinggian tidak boleh melebihi satu setengah meter sudah termasuk Butter sculpture stand (ukuran satu setengah meter dari atas meja) Display tidak boleh dipindahkan sebelum acara penutupan pada hari terakhir perlombaan. Nilai akan dikurangi apabila display melebihi area yang sudah dipersiapkan dan ketentuan yang sudah ditetapkan * TEHNIK & TINGKAT KESULITAN 0 – 40 POINTS * PENAMPILAN & KESAN MEYELURUH 0 – 40 POINTS * KESERASIAN DALAM BUFFET MAKANAN 0 – 20 POINTS MAKSIMUM 100 POINTS

Kelas 02

Bread Creation – Global Market ( Display ) Mendisplaykan 6 roti dari 3 resep yang berbeda, jenis dan bentuk berbeda dan mendisplaykan showpiecenya yang semuanya terbuat dari kombinasi tepung dan bahan tradisional (Jagung, ketela, pisang, spice & herbals) Display harus sebagai pelengkap dalam makanan pada buffet. Resep harus dicantumkan dan tidak boleh ditulis tangan Juri akan mencicipi setiap jenis roti yang dibuat. Luas meja yang dipersiapkan adalah 90 cm x 90 cm. Ketinggian tidak boleh melebihi satu setengah meter (ukuran satu setengah meter dari atas meja) Display didukung dari buffet stands berbahan dasar roti, dan jenis roti yang dilombakan harus lebih menonjol dari display. Display tidak boleh dipindahkan sebelum acara penutupan pada hari terakhir perlombaan. Nilai akan dikurangi apabila display melebihi area yang sudah dipersiapkan * RASA & TEKSTUR 0 – 40 POINTS * TEHNIK & TINGKAT KESULITAN 0 – 40 POINTS * KESERASIAN DALAM BUFFET MAKANAN 0 – 10 POINTS * KREATIFITAS, KEASLIAN & INOVASI 0 – 10 POINTS MAKSIMUM 100 POINTS

Kelas 03

Creative Pastry Showpiece ( Display ) Mendisplaykan showpiece bertemakan Chef Activities. Berbahan dasar tepung dan gula Display harus sebagai pelengkap dalam makanan pada buffet. Luas meja yang dipersiapkan adalah 90 cm x 90 cm. 7

Ketinggian tidak boleh melebihi satu setengah meter sudah termasuk stand pendukung (ukuran satu setengah meter dari atas meja) Display tidak boleh dipindahkan sebelum acara penutupan pada hari terakhir perlombaan. Nilai akan dikurangi apabila display melebihi area yang sudah dipersiapkan dan ketentuan yang sudah ditetapkan * TEHNIK & TINGKAT KESULITAN 0 – 40 POINTS * PENAMPILAN & KESAN MEYELURUH 0 – 40 POINTS * KESERASIAN DALAM BUFFET MAKANAN 0 – 20 POINTS MAKSIMUM 100 POINTS Kelas 04

Three (3) Course Indonesian Set Menu, Display Mendisplaykan three (3) course Indonesian set Menu, semua display harus dilapisi jelly (gelatine). Display bisa berupa 1 starter terdiri dari soup atau salad, 1 main course dan I dessert. Luas meja yang dipersiapkan adalah 90cm x90 cm. resep harus dicantumkan dan tidak boleh ditulis dengan tangan. Display tidak boleh dipindahkan sebelum acara penutupan pada hari terakhir perlombaan. Nilai akan dikurangi apabila display melebihi area yang sudah dipersiapkan dan ketentuan yang sudah ditetapkan. * TEHNIK & TINGKAT KESULITAN 0-40 POINTS * PENAMPILAN & KESAN MENYELURUH 0-20 POINTS * KREATIVITAS DAN INOVASI 0-40 POINTS MAKSIMUM 100 POINTS

Kelas 05

Creative Indonesian Nasi Tumpeng, Display – Theme : 17 Agustus (Hari Kemerdekaan) Mendisplaykan 1 set kreasi Nasi Tumpeng untuk acara syukuran dalam rangka Hati Kemerdekaan Republik Indonesia, 17 Agustus. Porsi nasi tumpeng harus cukup untuk dihidangkan kepada 15 orang. Peneman nasi tumpeng harus menggunakan bahan makanan local. Semua resep harus dicantumkan dan tidak boleh ditulis tangan. Pihak juri akan mencicipi display nasi tumpeng. Luas meja yang dipersiapkan adalah 90 cm x 90 cm. nilai akan dikurangi apabila melebihi dari meja yang sudah dipersiapkan. Display tidak boleh dipindahkan sebelum acara penutupan pada hari terakhir perlombaan. * TEHNIK & TINGKAT KESULITAN 0-40 POINTS * PENAMPILAN & KESAN MENYELURUH 0-20 POINTS * KREATIVITAS DAN INOVASI 0-40 POINTS MAKSIMUM 100 POINTS

Kelas 06

Creative Jajan Cacal, Display – Theme : Bunga Mendisplaykan kreasi showpiece jajan cacal bertemakan bunga. Display harus sebagai pelengkap dalam makanan pada acara prasmanan. . Luas meja yang dipersiapkan adalah 90 cm x 90 cm. ketinggian tidak boleh melebihi satu setengah meter sudah termasuk stand pendukung (ukuran satu setengah meter dari atas meja). Display tidak boleh dipindahkan sebelum acara penutupan pada hari terakhir perlombaan.

8

Nilai akan dikurangi apabila melebihi dari meja yang sudah dipersiapkan. * TEHNIK & TINGKAT KESULITAN 0-40 POINTS * PENAMPILAN & KESAN MENYELURUH 0-40 POINTS * KESERASIAN DALAM BUFFET MAKANAN 0-20 POINTS MAKSIMUM 100 POINTS GROUP II

INDIVIDUAL ARTISTIC PRACTICAL

Kelas 07

Individual Practical Fruit & Vegetables Carving – Theme : Balinese Mask (topeng) Setiap peserta diharuskan memakai pakaian adat madya. Fruits & Vegetable Carving harus Balinese Mask / Topeng. Peserta diberikan waktu selama 3 jam unutk menyelesaikan perlombaan. Tidak diperkenankan mengupas atau melakukan kegiatan sebelum perlombaan dimulai. Peserta diharuskan membawa semua peralatan carving seperti pisau, talenan dan termasuk carving stand pendukung. Luas meja yang dipersiapkan adalah 90 cm x 90 cm. Ketinggian tidak boleh melebihi satu setengah meter dari atas meja Display tidak boleh dipindahkan sebelum acara penutupan pada hari perlombaan. Nilai akan dikurangi apabila display melebihi area yang sudah dipersiapkan serta ketentuan yang sudah ditetapkan. * TEHNIK & TINGKAT KESULITAN 0 – 40 POINTS * PENAMPILAN & KESAN MEYELURUH 0 – 20 POINTS * KESERASIAN DALAM BUFFET MAKANAN 0 – 40 POINTS MAKSIMUM 100 POINTS

Kelas 08

Individual Gebogan Janur Dekorasi Dengan Buah dan Bunga Local, serta Aneka Jajanan Tradisional Bali Setiap peserta diharuskan memakai pakaian adapt madya. Peserta diberikan waktu selama 3 jam untuk meyelesaikan perlombaan. Tidak diperkenankan mengupas atau melakukan kegiatan sebelum perlombaan dimulai. Peserta diharuskan membawa bahan bahan yang diperlukan serta semua peralatannya. Tidak diperkenankan memakai bahan pendukung seperti Staplers, Kawat, Peniti, Jarum Pentul, Styrofoam. Wajib menggunakan bahan local yang dimaksud adalah bahan asli yang tumbuh di daerah Bali, termasuk didalamnya, bunga, buah, dan jajan olahan asli daerah. Luas meja yang dipersiapkan adalah 90 cm x 90 cm. Ketinggian tidak boleh melebihi satu setengah meter, sudah termasuk dulang pendukung. Display tidak boleh dipindahkan sebelum acara penutupan pada hari terakhir perlombaan. Nilai akan dikurangi apabila display melebihi area yang sudah dipersiapkan serta ketentuan yang sudah ditetapkan * TEHNIK & TINGKAT KESULITAN 0 – 40 POINTS * PENAMPILAN & KESAN MEYELURUH 0 – 40 POINTS * KESERASIAN DALAM BUFFET MAKANAN 0 – 20 POINTS MAKSIMUM 100 POINTS

Kelas 09

Individual Practical Ice Carving – Theme : Budaya Bali Tema yang ditampilkan adalah Budaya Bali

9

Setiap peserta diberikan 1 buah es blok ukuran 120cm x 53cm x 30 cm Peserta diijinkan mengganti es blok pada waktu 10 menit pertama. Peserta diharuskan membawa peralatan mengukir sendiri. Peserta dilarang menggunakan gergaji mesin dan alat elektrik. Hasil ukiran harus sebagai pelengkap dalam makanan pada acara prasmanan. Waktu yang diberikan adalah 2 jam. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan * TEHNIK & TINGKAT KESULITAN 0 – 40 POINTS * PRESENTASI & HASIL AKHIR 0 – 40 POINTS * KESERASIAN DALAM BUFFET MAKANAN 0 – 20 POINTS MAKSIMUM 100 POINTS Kelas 10

Practical individual Birthday Cake Creation Setiap peserta diharuskan memakai Chef Uniform lengkap. Setiap peserta diberikan waktu 3 Jam untuk meyiapkan Kreasi Kue Ulang Tahun. Setiap peserta hanya boleh membawa sponge cake yang belum ada proses pemotongan berupa 1 insert pan (2 inches) serta pastry cream plain yang belum diproses pewarnaan atau berupa coklat batangan. Dekorasi pelengkap hanya diperbolehkan dibuat pada saat lomba, tidak boleh menggunakan alat bantu berupa cutter, dan harus murni hand made. Semua bahan pendukung adalah eatable (boleh dimakan), tidak boleh menggunakan bahan kawat atau sejenis yang berbahaya untuk kesehatan. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak(bila diperlukan). Panitia menyiapkan meja kerja dengan ukuran 180 x 60cm. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

GROUP III

INDIVIDUAL PRACTICAL HOT FOOD LIVE COOKING

Kelas 11

Live Cooking Balinese Main Course berbahan dasar Sari Laut setiap peserta diharuskan memakai Chef Uniform lengkap Setiap peserta diberikan waktu 60 menit untuk meyiapkan 2 porsi Balinese Main course berbahan dasar sari laut. 1 porsi untuk dicicipi juri dan 1 porsi untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

10

Kelas 12

Live Cooking Balinese Main Course berbahan dasar Unggas setiap peserta diharuskan memakai Chef Uniform lengkap Setiap peserta diberikan waktu 60 menit untuk meyiapkan 2 porsi Balinese Main Course berbahan dasar unggas. 1 porsi untuk dicicipi juri dan 1 porsi untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

Kelas 13

Live Cooking Indonesian Main Course berbahan dasar Daging Merah setiap peserta diharuskan memakai Chef Uniform lengkap Setiap peserta diberikan waktu 60 menit untuk meyiapkan 2 porsi Indonesian Main Course berbahan dasar daging merah (bisa berupa daging sapi, kambing atau domba). 1 porsi untuk dicicipi juri dan 1 porsi untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

Kelas 14

Live Cooking Western Main Course berbahan dasar Ikan Salem setiap peserta diharuskan memakai Chef Uniform lengkap Setiap peserta diberikan waktu 60 menit untuk meyiapkan 2 porsi Western Main Course berbahan dasar ikan salem(salmon) yang akan dipersiapkan oleh pihak panitia. 1 porsi untuk dicicipi juri dan 1 porsi untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan.

11

* PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

Kelas 15

Live Cooking Creative Finger Food setiap peserta diharuskan memakai Chef Uniform lengkap Setiap peserta diberikan waktu 60 menit untuk meyiapkan 5 jenis / macam finger food yang masing-masing terdiri minimal 5 buah / pcs, dan harus dihidangkan panas. Dari 5 jenis tersebut, peserta harus membuat 2 porsi, 1 porsi untuk dicicipi juri dan 1 porsi untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja. Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

Kelas 16

Live Cooking Tradisional Indonesian Dessert setiap peserta diharuskan memakai Chef Uniform lengkap. Setiap peserta diberikan waktu 60 menit untuk meyiapkan 2 jenis makanan penutup (Indonesian Traditional style). Setiap peserta wajib untuk membuat 2 porsi Indonesian Dessert. 1 porsi untuk dicicipi juri dan 1 porsi untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja. Tidak diperkenankan membawa bahan yang sudah di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

GROUP IV

TEAM PRACTICAL HOT FOOD LIVE COOKING

Kelas 17

Live Cooking Three (3) Course Western Set Menu bahan dasar Unggas dan Sari Laut setiap peserta diharuskan memakai Chef Uniform lengkap. Setipa team terdiri dari 2 orang peserta, dan diberikan waktu 60 menit untuk meyiapkan 3 courses western

12

Komposisi dari 3 set menu tersebut harus berupa satu jenis starter (salad atau soup) satu jenis main course dan satu jenis dessert. Maing- masing team diharuskan membuat 2 porsi dari 3 courses set menu tersebut. 1 set untuk dicicipi juri dan 1 set untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja. Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS Kelas 18

Live Cooking traditional Babi Guling – dengan kreasi Sate, Lawar dan Jukut Ares setiap peserta diharuskan memeakai pakaian adapt madya.Setiap team terdiri dari 4 orang peserta dari instansi yang sama, sudah termasuk Patus (Head Chef) didalamnya. Setiap team akan diberikan waktu 4 jam untuk proses memasak sampai dengan proses presentasi untuk siap dihidangkan ke audient. Teknik proses memasak secara tradisional diserahkan sepenuhnya kepada team bersangkutan sehingga mampu menghasilkan hasil yang maksimal. Situasi dan kondisi memasak dilapangan (wilayah pantai) harus diperhitungkan oleh masingmasing peserta seperti arah mata angin serta kelengkapan lainnya, sehingga team work itu mutlak dan akan dinilai. Babi Guling akan disediakan oleh panitia dengan ukuran berat tidak lebih dari 8 Kg berat bersih, yang akan diundi untuk proses pengambilannya. kondimen penunjang disiapkan oleh masing-masing peserta sebagai bahan makanan pelengkap hidangan babi guling yang semuanya itu dikerjakan oleh team. Nasi putih dan piring penyajian akan disediakan oleh pihak panitia Patus (Head Chef) akan memimpin teamnya didalam menyajikan 15 porsi babi guling lengkap dengan penemannya yang akan disajikan ke tamu undangan. Tradisi dan keindahan display disiapkan oleh masing-masing peserta seperti klangsah, plengkung, serta peralatan tradisional pendukung lainnya (boleh dipersiapkan sebelummnya. Panitia hanya menyediakan lokasi memasak yang sudah diperhitungkan sesuai dengan jumlah peserta, 1 unit meja kerja dan 2 unit meja untuk display dan presentasi yang letaknya tidak jauh dari lokasi penyajian ke tamu undangan. Panitia hanya menyediakan 2 karung goni serabut kelapa untuk masing-masing team dan 10 Kg arang kayu per team. 3ltr minyak gas / * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN,PENGHIDANGAN & TEAM WORK 0 – 10 POINTS * KREATIFITAS, TRADISI & KETRAMPILAN 0 – 40 POINTS * RASA, TEKSTUR, TINGKAT KEMATANGAN 0 – 40 POINTS MAKSIMUM 100 POINTS 13

GROUP V

JUNIOR CHEF BATTLE, LIVE COOKING PRACTICAL

Kelas 19

Individual Junior Chef Contest, Indonesian Main Course Bahan Dasar Ikan setiap peserta diharuskan memakai Chef Uniform lengkap. Setiap peserta diberikan waktu 60 menit untuk meyiapkan 2 porsi Indonesian Main Course berbahan dasar ikan. 1 porsi untuk dicicipi juri dan 1 porsi untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja. Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

Kelas 20

Team Junior Chef Contest, 3 courses Indonesian Set Menu bahan dasar Unggas setiap peserta diharuskan memakai Chef Uniform lengkap. Setiap team terdiri dari 2 orang peserta, dan diberikan waktu 60 menit untuk meyiapkan 3 courses Indonesian set menu berbahan dasar unggas. Komposisi dari 3 set menu tersebut harus berupa satu jenis starter (salad atau soup) satu jenis main course dan satu jenis dessert. Masing- masing team diharuskan membuat 2 porsi dari 3 courses set menu tersebut. 1 set untuk dicicipi juri dan 1 set untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja. Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

14

Kelas 21

Individual Junior Chef Contest, Nasi Goreng Creation setiap peserta diharuskan memakai Chef Uniform lengkap. Setiap peserta diberikan waktu 30 menit untuk meyiapkan 2 jenis kreasi nasi goreng. Masing- masing peserta diharuskan membuat 2 porsi dari 2 jenis kreasi nasi goreng tersebut. 1 set untuk dicicipi juri dan 1 set untuk display. Setiap porsi harus mengunakan piring display tanpa logo. Peserta diharuskan membawa semua bahan bahan perlombaan, dan peralatan masak. Panitia menyiapkan kompor, sink dan meja kerja. Tidak diperkenankan membawa bahan yang sudah diolah, di potong atau dipersiapkan sebelum perlombaan dimulai. Menu dan resep harus dicantumkan. Nilai akan dikurangi apabila peserta melanggar ketentuan yang sudah ditentukan. * PERSIAPAN & KEBERSIHAN 0 – 10 POINTS * KETEPATAN PERSIAPAN 0 – 20 POINTS * PROPOSIONAL, KREATIFITAS & PRESENTASI 0 – 30 POINTS * RASA 0 – 40 POINTS MAKSIMUM 100 POINTS

15

LOMBA KULINER BALI KE 7 TAHUN 2009 G. Schedule Day 1/One, Wednesday, 12 August 2009 Time

Class


Remark

07.30 - 08.00 Class 01 & 06

Butter / fat scrulpture display & creative jajan cacal display

Register


Live cooking Balinese Main Course from Seafood

Register & Starting

08.30 - finish


Judging process

12.00 - 13.00

Class 01 & 06

Committee

13.00 - finish Class 14 18.00 - finish

Lunch Break Live cooking Western Main Course from Salmon

Register & Starting Winner announcement

Day 2/Two, Thursday,13 August 2009 Time

Class


Remark

07.30 - 08.00 Class 02 & 03

Bread creation display & creative pastry showpiece

Register


Live cooking Balinese Main course from poultry

Register & starting

08.30 - finish


Judging process

Class 02 & 03

12.00 - 13.00

Committee

Lunch Break

13.00 - finish

Class 15

Live cooking creative finger food Register & starting


Junior Chef Contest, Indonesian Register & starting Main Course from Fish

18.00 - finish

16

Winner announcement

Day 3/Three, Friday, 14 August 2009 Time

Class


Remark

07.30 - 08.00 Class 04

Three (3) Course Indonesian Set Menu Display

Register


Live cooking Indonesian course Register & starting from Red Meat

08.30 - finish

Class 04


Judging process

10.00 - finish

Class 08

Gebogan Janur Decoration

Register & starting

12.00 - finish

Class 16

Live cooking traditional Balinese Dishes

Register & starting

12.00 - 13.00

Committee


Lunch Break Team cooking three (3) course western set menu

18.00 - finish

Register & starting Winner announcement

Day 4/Four, Saturday, 15 August 2009 Time

Class


Remark

07.30 - 08.00 Class 05

Creative Indonesian Nasi Tumpeng Display

Register


Individual Practical Birthday Cake Creation

Register & starting

08,30 - finish


Judging process


Team Junior Chef Contest, Three (3)

Register & starting


Individual Practical Fruit & Vegetables Carving

Register & starting

Class 05

12.00 - 13.00

Committee

14.00 - 15.00

Class 09

course Indonesian Set Menu from Poultry

Lunch Break Individual Practice Ice Carving

18.00 - finish

17

Register & starting winner announcement

Day 5/Five, Sunday, 16 August 2009 Time

Class


07.00 – 07.30

Class 18

Suckling Pig Traditional Cooking Register

07.30 – 08.00

Class 14

Free Style Creation Cooking

Register

08.00 – 11.00

Class 18

Starting & judging on progress

All committee stand by

09.00 – finish Class 21

Junior Chef Contest Individual Live Cooking Nasi Goreng Creation

Register & starting

12.00 - 13.00

Committee

Remark

Lunch Break

13.00 – finish Class 15 Platting for 15 Portions

Glass/Cutleries/ Plate/Waiter/ Waitress Will handled by competitor

16.00 – finish

Winner announcement

All Committee Presentation

18

H. KRITERIA PENJURIAN Komite Dewan Juri terdiri dari nara sumber yang dikenali dalam industri. Setiap keputusan yang dibuat oleh Dewan Juri adalah final, tidak ada perubahan atau pendekatan yang dizinkan. Berikut adalah sedikit petunjuk mengenai kriteria penilaian atau penjurian dari ICA - Bali Culinaire Challenge. Hal hal tersebut berlaku untuk semua tim dan maupun perorangan. Tehnik dan Tingkat Kesulitan. Penjurian berdasarkan hasil kerja yang artistic dan tingkat kesulitan yang tinggi, serta usaha maksimal dari para peserta. Aksi, Kreativitas dan Penyajian. Action atau aksi pada saat memasak harus mencerminkan kefrofesionalan dari peserta itu sendiri, Kemudian sesuai dengan bahan yang dipergunakan, akhir pertandingan harus menghasilkan kesan indah, bagus, sesuai dengan etnik dan etika, sehingga kreativitas dan keaslian tercermin dari hasil displaynya. Bahan dasar yang dipergunakan harus berkeseimbangan dari dan untuk kuantitas sesuai dengan banyaknya orang yang terindikasi. Keserasian dalam Pelengkap Penyajian Makanan. Sebagai peserta haruslah mendisplay hasil karya mereka dimeja yang telah disediakan dan haruslah kelihatan indah di meja buffet, harus mendesain untuk melengkapi makanan untuk display.

Ketepatan Persiapan. Semua persiapan haruslah praktis, dan dapat diterima dalam metode memasak dengan tidak memasukkan bahan yang tidak perlu. Ketepatan tehnik memasak harus dilaksankan pada semua bahan makanan. Persiapan dan Kebersihan. Persiapan dan penyusunan bahan yang bersih, area kerja yang bersih, pakaian yang bersih dan tehnik memasak yang benar. Penggunaan yang tepat dari waktu kerja yang telah diberikan dengan penyelesaian tepat pada waktunya. Rasa dan Tekstur. Makanan harus memiliki rasa yang tepat, tekstur dan bumbu tambahan yang berkualitas, rasa dan warna hidangan harus disesuaikan dengan standard yang berlaku sekarang dan dengan memperhatikan juga nilai kesehatan nutrisi. Tradisional Yang dimaksud dengan tradisional adalah nilai-nilai luhur yang berwawasan budaya dari kuliner daerah Bali serta mampu diangkat dan dilestarikan untuk khalayak, generasi muda pada khususnya, dan insan kuliner Nusantara, yang nantinya merupakan suatu ciri khas dari setiap tampilan budaya kuliner klasik Nusantara.

19

HARAP DIBACA DENGAN SEKSAMA. I.PERATURAN DAN REGULASI 1.

I.C.A. berhak mendapatkan hak paten penuh untuk setiap resep yang terkumpul. Berbagai bentuk publikasi ataupun salinan dari resep hanya boleh dibuat dengan izin ICA Indonesian Chef Association – BPD Bali.

2.

I.C.A. tidak akan bertanggung jawab atas setiap kerusakan, kehilangan peralatan atau perkakas dari para peserta. Peserta harus hadir ditempat pertandingan sebelum waktu penutupan untuk memindahkan peralatan dan perkakas masing masing.

3.

I.C.A. berhak untuk melakukan pembatalan, merubah atau menambahkan dari peraturan dan kondisi yang ada. Dan I.C.A. berhak untuk membatasi jumlah peserta setiap kelasnya atau jumlah kelas yang dilombakan apabila hal tersebut dianggap oleh I.C.A. perlu. Semua peserta diperlakukan sama, pendaftar pertama datang, pendaftar yang pertama itu yang dilayani.

4.

Para peserta yang tidak mematuhi setiap aturan dan regulasi ini akan didiskualifkasi.

5.

Para peserta yang datang terlambat atau tidak sesuai dengan waktu yang ditetapkan sesuai peraturan, atau siapapun yang tidak mempunyai bukti pembayaran tidak diijinkan mengikuti perlombaan.

6.

Para peserta yang datang dengan hasil kerjanya tidak sesuai dengan jadwal nya, maka tidak akan mendapat penilaian.

7.

Para peserta wajib memastikan bahwa nama/logo perusahaan ataupun instasi yang diwakili tidak tercantum saat penjurian. Logo tersebut dapat dipasang setelah selesai penjurian.

8.

Setiap hasil yang didisplaykan harus merupakan hasil kerja dari para peserta itu sendiri.

9.

Setiap display yang sudah pernah dilombakan tidak boleh dilombakan kembali dan akan didiskualifikasi.

10.

Setiap peserta diperbolehkan untuk mengikuti lebih dari satu kelas perlombaan.

11.

Setelah pendaftaran diterima oleh panitia, setiap perubahan kelas tidak akan diterima, dan pembatalan keikutsertaan oleh peserta karena satu dan lain hal, haruslah melaporkannya ke pada panitia secepatnya. Dan tidak ada pengem balian biaya pendaftaran guna menutupi biaya administrasi.

12.

Para peserta yang belum meraas jelas dan masih ragu terhadap aturan dan regulasi Bali Culinaire Challenge 09, diharapkan untuk langsung menghubungi panitia.

20

J. MEDALI, SERTIFIKAT, PIALA PENGHARGAAN DAN HADIAH. SERTIFIKAT PARTISIPASI LOMBA. Para peserta individual maupun team akan diberikan sertifikat penghargaan partisipasi lomba jika telah mengirimkan atau mangikuti perlombaan yang telah meraka daftarkan sebelumnya. MEDALI DAN SERTIFIKAT PEMENANG. Medali dan sertifikat akan diberikan kepada setiap peserta yang mendapatkan poin seperti dibawah ini: EMAS DENGAN PENGHARGAAN EMAS PERAK PERUNGGU

100 POIN 90 – 99 POIN 80 – 89 POIN 70 – 79 POIN

PENYERAHAN MEDALI, PIALA DAN SERTIFIKAT PEMENANG Semua medali, piala dan sertifikat pemenang akan diserahkan pada hari terakhir pada saat penutupan acara Bali Culinaire Challenge 2009. PIALA PENGHARGAAN DAN HADIAH BEST CHEF Mengikuti minimal 4 kelas dari Individual Practical Hot Food Cooking dan 1 Team Practical Hot Food Cooking. Mendapatkan uang pembinaan sebesar Rp. 1.500.000,- dan Hadiah dari ICA-Bali BEST CULINARY ARTIST Mengikuti minimal total 3 kelas dari Artistic Display dan Artistic Practical. Mendapatkan uang pembinaan sebesar Rp. 1.500.000,- dan Hadiah dari ICA-Bali BEST CULINARY ORGANIZATION TEAM Hotel atau institusi dengan jumlah peraih medali Emas terbanyak dengan mengikuti seluruh Competition by Group yang digabungkan total jumlah medali yang diperoleh selama perlombaan akan menjadi juara umum. Mendapatkan uang pembinaan sebesar Rp. 2.500.000,- dan Hadiah dari ICA-Bali PIALA BERGILIR Piala bergilir The 6th Bali Culinary Challenge 2008 secara automatis akan menjadi milik Best Culinary Organization Team The 7th Bali Culinary Challenge 2009

21

K. CARA MENDAFTAR Harap melengkapi formulir pendaftaran dan mengembalikannya ke pihak panitia sebelum waktu penutupan . Pembayaran harus dilakukan dengan mata uang Rupiah, Cek Lokal dan Bank Luar Negeri harus ditjukan pembayarannya ke I.C.A. BPD Bali. Diharapkan tidak melakukan pembayaran secara tunai. Pelayanan untuk setiap pendaftran yang diterima akan dilayani sesuai dengan urutan pendaftar pertama. Setiap pendaftar diharuskan untuk memahami aturan dan regulasi perlombaan Bali Culinaire Challenge 09.

Biaya Pendaftaran. Junior Chef Kompetisi

Biaya Pendaftaran

Class 19, 20 & 21

Rp. 50.000 / person

Profesional Kompetisi

Biaya Pendaftaran

Individual Participant Team Participant Class 17 Team Participant Class 18

Rp. 150.000,- / person Rp. 250.000,- / team Rp. 500.000,- / team

Bank Central Asia ( BCA ) a/n: I WAYAN WIDASTRA No Rekening:1461518856 BCA KCU Kuta Bali Batas Waktu Pendaftaran Monday, 03 AGUSTUS 2009 Sudah Harus Diterima Oleh Panitia Penyelenggara Panitia tidak bertanggung jawab atas kehilangan atau keterlambatan dari formulir registrasi. Harap di fax seluruh persyaratan dan formulir perlombaan serta copy dari bukti pembayaran Kepada: Chef I.B. Parwata, Chairman Bali Culinary Challenge 2009 Phone : 0361 772130, fax : 0361 772131, mobile : 0818358907. Email [email protected]

22

LOMBA KULINER BALI KE 7 TAHUN 2009 L. FORMULIR PENDAFTARAN Formulir Pendaftaran ini harus diisi dan diserahkan kembali paling lambat tanggal 3 Agustus 2009 Kepada: Chairman of the 7th Bali Salon Culinaire Challenge 2009 INDIVIDUAL COMPETITION Competitors name : Job title : Mobile : TEAM COMPETITION Team Leader name Job title Mobile Team participant 1 Job title Team participant 2 Job title Team participant 3 Job title PLACE OF WORK Tel : Fax

: : : : : : : : : : :

I agree to abide by the rules and regulations of the competition Signed :

Date :

Classes to attend : ( Please tick ( √ ) boxes )

23

GROUP 1. ARTISTIC, CLASSICAL PLATTERS, BREAD AND PASTRY DISPLAY ( ( ( ( (

) ) ) ) )

Class 01. Butter/Fat Sculpture, display – Theme: Aktifitas Laut Class 02. Bread Creation, display – Theme : Global Market Class 03. Creative Pastry Show Piece, display – Theme: Chef Activities Class 04. Three (3) Course Indonesian Set Menu, display Class 05. Creative Indonesian Nasi Tumpeng, display – theme : 17 Agustus ( Hari Kemerdfekaan ) ( ) Class 06. Creative Jajan cacal, display – theme : Bunga GROUP 2. ARTISTIC PRACTICAL ( ) Class 07. Individual Practical Fruit & Vegetable Carving – Theme : Balinese Mask ( Topeng ) ( ) Class 08. Individual gebogan Janur Dekorasi dengan buah dan bunga local, serta aneka jajanan tradisional Bali. ( ) Class 09. Individual Practical Ice Carving – Theme : Budaya Bali ( ) Class 10. Individual Practical irthday Cake Creation GROUP 3. INDIVIDUAL PRACTICAL HOT FOOD LIVE COOKING ( ( ( ( ( (

) ) ) ) ) )

Class 11. Live Cooking Balinese main course berbahan dasar sari laut Class 12. Live cooking Balinese main course berbahan dasar unggas Class 13. Live cooking Indonesian main course berbahan dasar daging merah Class 14. Live cooking Western main course berbahan dasar ikan salem Class 15. Live cooking Creative Finger food Class 16. Live cooking traditional Indonesian dessert

GROUP 4. TEAM PRACTICAL HOT FOOD LIVE COOKING ( ) Class 17. Live cooking Three (3) course western set menu bahan dasar unggas dan Sari laut ( ) Class 18. Live cooking tradisional Babi Guling – dengan kreasi sate, lawar dan jukut Ares GROUP 5. JUNIOR CHEF CONTEST, LIVE COOKING PRACTICAL ( ) Class 19. Individual Junior Chef Contest, Indonesian main course bahan dasar ikan ( ) Class 20. Team Junior Chef Contest, 3 course Indonesian set menu bahan dasar unggas ( ) Class 21. Individual Junior Chef Contest, Nasi Goreng Creation

24

M. PETUNJUK PENDAFTARAN Peserta diwajibkan mengisi formulir pendaftran secara lengkap Detail Kompetisi Tanggal : 12 - 16 Agustus 2009 Tempat : Sanur Village Festival 2009 Pantai Mertasari, Sanur Petunjuk Kompetisi: Para peserta diharapkan sudah siap di tempat perlombaan ½ jam sebelum perlombaan dimulai. Serta melakukan registrsi sesuai dengan buku peraturan kompetisi. Peserta diharapkan tidak menggunakan uniform yang terdapat logo perusahaan/hotel bekerja, maupun kelengkapan lainnya, dari pihak panitia bisa memberikan rekomendasi kepada peserta apabila logo tersebut dalam kondisi tertutup (tidak terlihat) selama proses perlombaan. Para peserta akan membuat 2 porsi dari setiap perlombaan live cooking, dengan selalu menggunalan piring putih tanpa logo, dan semua bahan perlombaan akan dipersiapkan oleh para peserta (Disesuaikan dengan Buku Peraturan Lomba) Panitia akan meyediakan meja kerja, meja display, sink unit, kompor dan tempat berlomba. Penjurian Team juri akan terdiri dari para culinary professional, wakil dari sponsor, dan penjurian akan didasarkan pada kreatifitas, nutrisi value, persiapan dan metode yang benar serta rasa dan tingkat kesulitan.Keputusan dewan juri adalh final dan tidak bias diganggu gugat. KETERANGAN LEBIH LANJUT HARAP MENGHUBUNGI: CHEF IDA BAGUS PARWATA Chairman ICA-Bali dan Ketua Panitia Bali Culinaire Challenge 2009 Executive Chef Bali Tropic Resort & Spa Phone: 0361 772130, Fax : 0361 772131, Mobile : 0818358907, Email : [email protected] CHEF KOMANG ADI ARSANA Vice Chairman ICA-Bali Executive Chef Sanur Paradise Plaza Hotel & Suites Phone: 0361 281781, Fax: 0361 281782, mobile : 08123967719. Email adiarsana@ sanur.pphotels.com CHEF EKA KURNIAWAN Co – Secretary General ICA-Bali Executive Chef Conrad Bali Resort & Spa Phone: +62 361 778 788, Mobile: +62 813 3852 0521, Fax: +62 361 778 781 Email:[email protected] 25

LOMBA KULINER BALI KE 7 TAHUN 2009 Formulir Resep PARTICIPANT NAME ESTABLISHMENT NAME OF DISH

: : :

QUANTITY INGREDIENTS

PREPARATION

METHOD:

26

Buku Peraturan Kompetisi

THE 7TH CULINARY CHALLENGE 2009

Recommend Documents