Kirjaudu MaRan jäsensivuille

Competition programme

The competition starts on Friday 20th and ends on Sunday morning 22nd April.

On Friday 20th April the cook apprentices prepare a meal which they have had a chance to plan ahead. On Saturday the ingredients are given in a mystery box and cooks must create a four-course dinner. The waiter apprentice teams compete in dinner table setting, wine knowledge and cocktail making as well as serve cheese plates and do carving and filleting. All apprentices’ mathematical skills are also tested. The two day competition culminates on Saturday when the teams serve a menu they have planned and prepared to the guest judges. Winner is announced on Saturday evening at Gala dinner.

GENERAL COMPETITION PROGRAMME:

1st day           
Arrival Friday. “Get to know each other” at the competition venue
Review of equipment. Competitions for cooks and waiters will be conducted in the course of the afternoon. Mobile telephones are banned throughout the competition.

Competitors arrive and go to their hotel to check in and change.  The teams must wear the uniform.

14.00 Lunch at competition venue

14.30 – 15.30 start at the competition venue.  Opening, information, “get to know one another", drawing for order of participation, (30 minutes for getting to know one another, 30 minutes for the opening etc.)

15.00 – 16.00 judges’ meeting

15.20 – 15.50 Mathematics test
Competitors must bring a mini-calculator with them. 

For both teams:

Competitions from 16.00 – 19.00

19.30 Dinner at competition venue.


2nd day
          
The competition continues. The teams wear the uniform

08.00- 08.10 Information about the day                      
The host country decides whether there is to be a table for six or two tables with two and four covers, respectively, or two tables with three covers.

The blind judges, mise-en-place judges and chief judges must each deliver an evaluation form 50 minutes at the latest after the last course has been delivered.

For both teams:

Competitions from 08.00-16.00

16.00 evaluation of teams max. 15 minutes.
Either at the competition venue or at the hotel

19.00 leave for banquet and awarding of prizes.

3rd day          
Breakfast and all leave for airport.

 

COMPETITION PROGRAMME FOR COOKS

1st day

16.00 – 16.40 the teams start at 10-minute intervals

17.20 – 18.50 each team delivers both courses according to the time schedule.
A 2-course menu for 6 covers is composed from the list of raw materials.  Main course and starter or dessert. The host country decides whether it is to be a starter or a dessert. 

The main course is made by all teams (three for judges, two for blind judges and one for display). It must be arranged on a plate.  

The team must deliver a written menu to the competition manager before they can start production.

Total time until delivery: 130 minutes.  The host country decides which raw materials are to be used in the main course, starter or dessert. In addition there is a list of standard raw materials.


2nd day
          

08.00-08.10 Information of the competition day

08.10 – 08.50   the teams (cooks and waiters) start at 10-minute intervals.

11.30 – 14.40 the courses are delivered to judges and blind judges at 10-minute intervals according to the time schedule.
There is a mystery basket of raw materials that must be used. In addition there is a list of standard raw materials.  Cooperation with waiter on unknown menu.

One of the courses is guided by the host country specifying a basic food preparation method. It may be stated which main raw materials are to be used in the individual courses.

Some of the dessert is flambéed for the guests by the waiter. The cooks make dessert for judges, blind judges and for display with the same ingredients as the waiters use for flambéing.

Four course dinner menu for 12 covers. Six to guests where the main course is served on a platter (French service) (or two platters if the host country chooses two tables). Dessert shall be served in the Russian manner. The other courses are served on plates.

Two plates to blind judges, three to judges and one for display.

One member of each team can go and start working once a rough outline has been made. This must be written on a computer. A menu in English must be delivered in writing before everyone can start working. The host country is responsible for ensuring that the menus are written on a computer.

Guests arrive at 11.15, and the first guests go to the table at 11.30 and then at 10-minute intervals.

 

COMPETITION PROGRAMME FOR WAITERS

1st day           

16.00 – 16.30
Match beverages to a 5-course menu that is composed by the host country. All teams at the same time.  The teams draw on their knowledge to match wine/beverages to the menu.  (Total time 30 minutes.)

16.40- 17.20
Presentation of the beverages/wines chosen according to the time schedule (10 min. each team).

16.40 - 17.30
Preparing for laying the table for four persons

17.30 - 18.00
Laying the tables for four covers according to another given menu.

This may include flowers or decorations.  In addition each waiter folds three napkins which must all be different (one for lunch and two for dinner). These are put on the service table.  Cloth napkins shall be used.

18.10- 18.50 Carving/filleting: Individual.
Two different items.

 

2nd day          

08.00-08.10 Information of the competition day

08.10 – 08.50   the teams (cooks and waiters) start at 10-minute intervals.
There is a mystery basket of raw materials that must be used. 

Four-course dinner menu for 12 persons. Six for guests where the main course is served on a platter (or two platters if the host country chooses two tables). (French service).   Dessert shall be served in the Russian manner. The other courses are served on plates.

This must be written on a computer. A menu in English must be delivered in writing before everyone can start working. The host country is responsible for ensuring that the menus are written on a computer. One member of each team can go and start working once a rough outline has been made.

Beverages are selected from a specified wine list. One of the wines shall be decanted at the table.  Part of the dessert shall be flambéed.

Setting of tables including arrangement of flowers and serving of the cook team’s menu. 

There is also going to be a choice of cheeses (ready made cheese variation, 3 different cheeses) provided by a host country.  Cheeses are to be served prior to dessert.

Guests arrive according to time schedule.  Start 11.30. 

Table for six and table for four.

Bartending: (according to time schedule)
Traditional mixing of drinks, incl. non-alcoholic. Cocktails and long drinks according to international bar rules.  Recipes must be included.  The rules applying during the competition must be stated in advance (see judgement criteria).

Each candidate must mix two drinks with alcohol and two drinks without alcohol.  The candidate has 12 minutes at his or her disposal.

Wine tasting: (according to time schedule)
Tasting of a total of six wines (red and white).   Six glasses are poured out and marked with letters before the competitor arrives.  The competitor must decide which bottle the wine comes from, or correctly identify the grape(s) in the wine. Decided by the host country.  There must be a spittoon and bread.

Päivitetty 09.03.2012

Yhteistyökumppanit

Fennia Hartwall Hartwa Trade Valio Saarioinen Accountor Metos Santa Maria Paulig Winpos Läntmannen Unibake