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Asociace kuchařů a cukrářů České republiky

Global Chefs Challenge 2017

Attachment Online registration form

Soubory ke stažení

REGISTRATION FORM

Association / Country:
Authorised person:
Address:
E-mail:
Telephone number:
Billing Address:
Categories:
Name and surname:
E-mail:
Telephone number:
Dietary information:
Arrival date:
Departure date:
Buyer (10 EUR/hour)

06.10.2017 - 08.10.2017, Exhibition Centre Prague Letňany, Beranových 667, Prague, hall 1

Ročník: Pobočka:

Contact person is Adéla Frýbertová with email adress  obchodnizastupce@akc.cz

The deadline for sending registration form is 31.8.2017 

GLOBAL CHEFS CHALLENGE

PRAGUE  5/6/7/8 OCTOBER 2017

SELECTION OF THE CANDIDATES REPRESENTING

EUROPE SOUTH

EUROPE CENTRAL

EUROPE NORTH

 

The selection of the representative of each area in the category of GCC, PASTRY CC and H. B. “JUNIOR” it will be organized in Prague from the 5th until the 8th of October in Prague

 

COMPETITORS

GCC              1 CHEF + COMMIS (BORN AFTER 1ST JANUARY 1993)

H. B.             JUNIOR CHEF + ASSISTENT (BOTH BORN AFTER 1st    

                           January 1994)

PASTRY CC  PASTRY CHEF + ASSISTANT (Born after 1st

                      January   1993)

 

COMPETITION

 

GLOBAL CHEFS CHALLENGE

The chef plus the assistant (the assistant can assist the chef in all the preparations) must prepare a

3 COURSE MENU’ for 6 people plated individually

Time: preparation and service, 3 hours in total

1-     Starter hot or cold or hot /cold

2-     Main course

3-     Dessert

INGREDIENTS

Starter :            ingredients SEA BASS, SCALOPS                       

Main course :  VEAL lOIN  and FOIS  GRAS                                 

Dessert :           minimum 2 components, 1 baked.         

                           40% of the recipe using chocolate + fruit          

                           and sauce.

 

H. B. “JUNIOR”

The Junior chef + assistant (the assistant can assist in all the preparation of the menu)

Must prepare a 3 course menu of 6 portions each course, plated individually

Time preparation and service 3 hours in total

 

1-     Starter hot or cold or hot /cold

2-     Main course

3-     Dessert

INGREDIENTS

Starter :            ingredients SEA BASS, SCALOPS

Main course :  VEAL LOIN + FOIS  GRAS

Dessert :           40% use of chocolate is required in the

                           dessert + fruit and sauce

 

PASTRY CHEF CHALLENGE

The pastry chef + assistant (the assistant can participate in all the preparation of the menu) must prepare a chocolate cake  the weight must be between  kg 1 and 1,200

And one (1) dessert of your choice for 6 people individually plated, using a minimum of 2 components, 1 must be baked.

Fruit, sauce and decoration.

Time preparation and service 3 hours and 30 minutes in total

The cake must be presented after 2 hours    

What is allowed in the kitchen:

Bisquit, sponge, not cut, not shaped, meringue (not ready as decoration) not cut not shaped,

Fruit purée, ( no sauces ready), tempered chocolate, no doughs ready, all the ingredients can be weighed, eggs separated.

Decoration 100% to be made in the kitchen                 

  

   INGREDIENTS ALLOWED IN THE KITCHEN FOR

              GLOBAL CHEFS AND H.B. JUNIOR

Worldchefs rules must be followed for mise en place and hygiene

1 - Vegetables cleaned, washed, peeled, not cut nor    

      shaped.

2 – stocks not salted not seasoned, not reduced.

3 – fish scaled, gutted, cleaned, not filleted.

4 – meat, boned, not trimmed nor cut.

                   

For the dessert, the same rules for Pastry Chef Challenge must be followed.

 

All the ingredients must be brought in and purchased by the teams at their own expense, there are no sponsor for the main protein, there will be available Stocks provided by Nestlè that can be used.

 

                        JURY

Each country competing can propose one “A” or “B” or Pastry Worldchefs approved judge at their own expense.

All judges must send a CV

Coordinator responsible of the competition and president of the jury is Domenico Maggi CD Europe South and Culinary Competition Committee adviser for Europe South

(email  chefdomenicomaggi@libero.it )

Organizer and responsible for the hospitality, logistic, lay out of the kitchen and competition area is Miroslaw kubek CD Europe Centre

Worldchefs hot kitchen judging rules will be followed.

 

Generální partner AKC ČR

Bidfood

Hlavní partneři AKC ČR

InterGast KKIG Vitana
 

Partneři AKC ČR

Diversey Almeco s.r.o. ARDO Mochov s.r.o. Callebaut Fomi Gastrojobs.cz JLV, a.s. Makro Cash & Carry ČR s.r.o. Nektar natura Nestlé Professional Robot Coupe

Odborní partneři

Hasap Horizont

Hlavní mediální partneři

Minutka Trade&Mark Creative
 

Ostatní partneři

AMSP ČR Asociace hotelů a restaurací ČR Česká barmanská asociace Czech Specials Czech Tourism Fórum cestovního ruchu Gastroknihy Kudyznudy Kulinářské umění

Mediální partneři AKC ČR

C.O.T. Gastro & Hotel Štamgast & Gurmán Svět H&G Svět Horeca
 

Generální partner Národního týmu AKC ČR

Compass Group

Hlavní partner Národního týmu AKC ČR

Chef Club

Partner Národního týmu AKC ČR

Czech Tourism Flop a Flosman Flosman Premiu Gastro Thermomix ® - Vorwerk Titbit s.r.o. Wüsthof Wüsthof

Partner Juniorského národního týmu AKC ČR

Gastrojobs.cz Nestlé Professional Thermomix ® - Vorwerk

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