Kirjaudu MaRan jäsensivuille

Competition rules

 

General rules:

Competitors/judges

A team consists of the following:
2 apprentice cooks
2 apprentice waiters

2 team leaders (1 team leader for each discipline). The team leaders for the cooks and waiters act as judges in the competition.           

Competitors must not turn 23 before 1 May in the competition year.

The competitors are selected by the individual country through local competitions or selection by schools. Finland and Sweden may have students who are finished with their basic training and:

- still training at a higher level.

- or who are out working after their basic training (max. 1 year after basic training). Age rules must be observed.

In order to make the competition as fair as possible, it is important to ensure that all competitors have as similar a background as possible.

 

Rules of the competition

The country arranging the competition prepares for the competition according to the following, pre-set rules.

 The invitation with specified date, place etc. shall be sent out at the beginning of the year.

Six weeks at the latest before the competition, detailed information and rules shall be sent out.

The host country is responsible for gathering information about the various countries’ teams.

 The host country is responsible for sending press releases to the organisations in the five participating countries before and after the competition. The press release shall contain a presentation of the competition, venue and pictures and names of the team members. 

Competitors shall be in uniform and the photograph shall be taken against a white background.

A press release with the results shall be sent out after the competition. The press releases shall be in English. The competing countries are responsible themselves for arranging media promotion in their own countries.

 

Language

The language to be used for communication between the teams and the judges and/or guests shall be English.

Programmes, rules, tasks and menus shall be in English.  The Saturday menu shall be presented orally by the waiters in English.

                                   

Raw materials and equipment

A description of table cloths, napkins, platters, plates with information about size, number etc., and a list of the types of equipment and appliances that are available shall be sent to the participating countries.

On Friday competitors will receive either decoration materials or flowers.   On Saturday they will get flowers.

Competitors shall bring their personal equipment with them. The waiters are permitted to use their own measuring beaker and shaker for the bartending.

For the cooks, this means knives and other manual tools and forms.  No mechanical equipment may be brought along except a hand blender.

Carving/filleting equipment must be brought along. 

Both teams may have with them reference works and a flash drive with recipes which may be used where this appears natural.  The internet will not be available.

Experiences will be discussed after each competition.

 

Clothing

Traditional cook’s and/or waiter’s uniforms chosen by the individual countries shall be worn by team leaders and competitors.

 

Chief judges

The host country shall appoint two chief judges for the competition, one for the cooks and one for the waiters.

 

The responsibility of the chief judges, within their individual disciplines, is as follows:

To direct the competition and be responsible for all information to the teams and the other judges.

To review the basis for assessment with the judges. The methods, traditions etc. of the individual competitor countries shall be taken up.

To judge the teams and the competition. This assessment shall form the basis for the assessment on the final day of the competition.

To help the teams in the event of unclear points during the competition.

To collect the assessment forms from the judges after each part of the competition has finished.

The chief judge for the waiters’ competition shall set a classical table for the first judges’ meeting, to form a common basis for the evaluations.  All judges have the opportunity here to provide an account of their own country’s table setting traditions, so that this can be included in the assessment.

Checklists have been prepared for the chief judges for cooks and waiters. Information that the hosts provide for invited guests is available.

                                   
Evaluation of the teams

Both positive and negative results shall be taken up in the evaluation. Everybody learns from this.

                                   
The judges/judging

The team leaders are judges and also judge their own country. The lowest and highest points for each team are excluded when the points are added up.

Judges for the cooks act as both mise-en-place and taste judges.

The host country provides two mise-en-place judges who are present both days.

The judges make individual assessments for each team.

After the competition has begun, the level of the judging is established.

The judges must be able to give an account of their assessment.

The judges’ forms shall be delivered to the chief judge as soon as a part of the competition is completed.

The dishes produced by the cooks shall be judged by three blind judges.  The blind judges shall be professionals in the field.  They shall vary in age and both men and women shall be represented.

If a judge deviates by more than 3 points from the highest or lowest point sum that the majority of judges have awarded, the judge in question must justify his or her evaluation to the chief judge.

 

The host country provides:

Accommodation and meals

Meals for max. 4 observers per country

Raw materials and equipment that are necessary for holding the competition

Medals

Trophies that are awarded for 1st, 2nd and 3rd place. Both competitors and team leaders shall receive trophies.


Each country must pay its own travel and any other expenses.

 

Other financial matters:

The observers pay for their own accommodation

If more than four observers come from a country, that country must cover all their costs.

The final number of competitors from the different countries must be reported one month at the latest before the competition is held.

The teams, which arrive a day before the competition starts (Thursday), pay their own accommodation for that night.

 

The diplomas:

The Swedish Hotel and Restaurant Association has a stock of diplomas that may be ordered on request.

 

The trophies:

The two trophies that are awarded by the Nordic Hotel and Restaurant Association (NHR) are floating trophies. The floating trophies are awarded to the country/ies that wins the cooks’ competition and the waiters’ competition. The recipient country brings the trophy – fully engraved – to the next competition.

When a country has won three times, this country retains the trophy and provides a new floating trophy.

 

 

Päivitetty 09.03.2012

Yhteistyökumppanit

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