COMPETITION RULE BOOK

THE 8th INDONESIAN SALON CULINAIRE 2011

Held in Conjunction with International Food and Hotel Exhibition 2011 April 6th – 9th 2011

CONTENT

General information Message of President ACP and Chairman of the Salon Culinaire Competition Category and Schedule Competition Guidelines Judging Criteria & Jury Rule & Regulation Trophies, Awards & Certificates Hints & Tips How to Register Register Form Individual Register Form Team Recipe Form

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GENERAL INFORMATION
Introduction
From the 6th to 9th of April 2011, the Food & Hospitality Industry will converge in Jakarta at the International Food & Hotel Exhibition at the Jakarta International Expo Kemayoran from 10.00 hours – 18.00 hours daily. Alongside these exhibitors from both overseas and Indonesia will be the 8th Indonesian Salon Culinaire 2011, an exciting artistic competition showcasing the skills and expertise of chefs and apprentices in the industry.

Dates and Venue
International Food and Hotel Exhibition Salon Culinaire 6th – 9th April 2011 6th – 9th April 2011

Opening hours and admission
The Salon Culinaire open from 10.00 hours – 18.00 hours to the public who will have the opportunity to see Ice Carving, Fruit and Vegetable Carving, Sushi Making, Practical Cooking and Cake Decoration.

International Food and Hotel Exhibition 2011
Visit numerous stands displaying equipment, products, supplies and services for the Hotel Restaurant and Catering Industries. With Exhibitors from all corners of the world, this is the ideal opportunity to update your operation and improve your productivity.

ACCOMMODATION The organizers will endeavor to obtain competitive hotel rates for the competitors who will be responsible for their own accommodation cost. Further information please contact organizing committee.

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CHAIRMAN’S MESSAGE
Dear Participants and Colleagues, It is an honor for us, Association of Culinary Professional Indonesia to be trusted by PT. Pamerindo Buana Abadi Trade Event as the committee for the 8th Salon Culinary event which will be held at the same time with the Food & Hotel Exhibition Indonesia 2011 at the Jakarta International Expo Kemayoran on April 6th – 9th 2011. As a member of the World Association of Chefs Societies (WACS) and in order to assist and improve the standard of culinary fare in Indonesia, a number of experienced qualified WACS certified judges will be flown in to judge the competition. This year will be more focus on bringing Indonesian cusine to the next level. We will have more class such as Indonesian Rijstafel, 3 Course Indonesian Set Menus for juniors, Beef and Potato Challenge and Indonesian Seafood Challenge. We also will keep some of the national Selections such as Asian Pastry Cup where the winning team will be going to compete for in Singapore 2012 to represent Indonesia and the chance to qualify for Pastry World Championship and Bocuse D’Or in Lyon France. We also continue the success of last year event, 2nd The Junior Asian Chef Challenge, will be held with more junior Chefs teams from all over Asia region or from neighboring country. They will come and compete in a hot cooking competition. This is to build up our Junior Chefs in their skill, motivations and self-confidence and also as an event for culinary exchange and science. This kind of knowledge and the talent of this culinary science will be presented by the candidates of the 8th Salon Culinaire. It is important the enthusiasm of a fair competition to be brought up to a higher level in order to maximize the skills & creativity of all chefs in Indonesia. That is the purpose of this event. This challenge would be the assessment of the improvement of Culinary Science & Arts in Indonesia Therefore, this would be the time for the candidates to present their best skills and respect the higher value of professionalism & dedication in culinary science in order to develop this science field especially in Indonesia. Have a good competition, full of creativity and good luck!

Culinary Greetings

Vindex Valentino Tengker President ACP Commitee member of Salon Culinaire 2011

Petrus Nugraha Vice President ACP Chairman of Salon Culinaire 2011

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COMPETITION BY GROUP
GROUP 1: PASTRY DISPLAY & LIVE
Class 01 Class 02 Class 03 Class 04 Asian Pastry Cup, National Selection - (8 Hours) Dress The Cake - (1 Hour ) Bread Show Piece Pastry Show Piece Class 05 Petit Four or Pralines Display Class 06 Pastry Platted Desserts Styrofoam and Butter show piece Fruit and Vegetable Carving - (3 Hours) Individual Ice Carving - (1 Hour) Team Ice Carving - (2 Hours) Creative Table Set-up Live Live Display Display New Display Display Live Live New Live Display

GROUP 2 :

ARTISTIC DISPLAY AND PRACTICAL
Class 07 Class 08 Class 09 Class 10 Class 11

GROUP 3:

PLATED FOOD DISPLAY
Class 12 Nusantara Lesehan Class 13 5-Course Set Dinner Menu, Fine Dining Class 14 3 -Course Indonesian Set Menu / Junior Only <25 Years Class 15 Fusion Sushi Plater with Japanese Display - (1/2 Hour) Class 16 Indonesian Rijstaffel Display Display New Display Live New Display

GROUP 4 :

Class 17 Class 18 Class 19 Class 20 Class 21 Class 22 Class 23 Class 24

PRACTICAL COOKING (live)

2nd Junior Asian Chef Challenge - (2 Hours) Bocuse D’Or Asia 2011, Indonesia Selection - (3 hours) Asian Creative Canapes - (1 Hour) Inspiring Dish Individual Hot Cooking Challenge Pasta Culinary Junior Challenge <25 year - (1 Hour) Beef and Potato Challenge - Indonesian Flavor - (1 Hour) Team Hot Cooking - ( 2 Hours) Tabasco Challenge – Seafood ( 1 Hour)

Live Live Live New Live Live New Live Live New Live

SCHEDULE COMPETITION DAY BY DAY DAY I (One) - Wednesday, 6th April 2011
Class 03 Bread Show Piece Class 04 Pastry Show Piece Class 07 Styrofoam and Butter show piece Class 12 Nusantara Lesehan Class 18 Bocus D’Or Asia 2011, Selection Indonesia (3 Hours) Class 24 Tabasco Challenge – Seafood (1 Hour) Medals Award at 17:00 hours Display Display Display Display Live New Live

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Continue Schedule Competition day by day

DAY II (Two) -Thursday, 7th April 2011
Class 05 Class 09 Class 13 Class 14 Class 17 Class 21 Petit Four or Praline Creative Table Set-up 5-Course Set Dinner Menu, Fine Dining 3-Course Indonesian Set Menu /Junior Only < 25 Years 2nd Junior Asian Chef Challenge - (2 Hours ) Pasta Culinary Challenge < 27 years - (1 Hour) Display Display Display New Display Live Live

Medals Award at 17:00 hours

DAY III (Three) - Friday, 8th April 2011
Class 02 Dress the Cake - (1 Hour) Class 09 Individual Ice Carving - (1 Hour) Class 10 Team Ice Carving - (1 Hours) Class 16 Indonesian Rijstaffel Class 19 Asian Creative Canapes - (1Hour) Class 20 Inspiring Dish Individual Hot Cooking Challenge Class 23 Team Hot Cooking - (2 Hours) Medals Award at 17:00 hours Live Live New Live New Display Live New Live Live

DAY IV (Four) - Saturday, 9th April 2011
Class 01 Asian Pastry Cup, National Selection - (8 Hours) Class 06 Pastry Platted Desserts Class 08 Fruit and Vegetable Carving - (3 Hours) Class 15 Fushion Sushi Plater with Japanese Display - (1/2 Hour) Class 22 Beef and Potato Challenge, Indonesian Flavor (1 Hour) Closing Ceremony at 16:00 hours Live New Display Live Live New Live

COMPETITION GUIDELINE
1. All displays have to be ready before 08:00 hours to allow for judging. 2. For the display piece, the theme or name must be given to the exhibits. The name card for the table display should be without company logo, with a size of 30cm x 10cm. 3. Display entries will be displayed for the duration of the competition. Competitors will not be able to remove their exhibits before 17:00 hours on the last day of the competition. 4. All plate ware used for the competition must be without logo. 5. Recipe has to be submitted together with the entry form. 6. All complete display kept within the space provided. Points will be deducted for non – observance.

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GROUP 1 - Class 01:

ASIAN PASTRY CUP, Indonesia Selection

Live

The winner of the Asian Pastry Cup National Selection for Indonesia will advance to the Asian Pastry Cup final in Singapore in April 2012

COMPETITION CRITERIAS FOR ASIAN PASTRY CUP
The competion is restricted to four teams only. The committee reserves the right to select the participating teams. a) b) A Team to consist of one pastry chef and one pastry assistant. No age restrictions. All competitors must wear chef jackets, chef hats, aprons, black pants and appropriate footwear throughout the competition. No insignias, titles, or other forms of identification may be added to the uniform. If a team (or a team member), does not comply accordingly, the team will be disqualified. The competitors will have 8 hours to prepare: 1. Two chocolate cake made out of Valrhona Grand Cru chocolate. ONE chocolate cake for eight persons for display + one cake of the same composition for eight persons for tasting (portion per person between 75 gm to 125 gm). One sugar show piece arrangement with 2/3rd cooked sugar (pour, pulled, blown, ribbons, moulds). The cake for display is to be displayed on the sugar show piece arrangement on a base 60cm x 40cm. There is no restriction on height. All material used must be edible. Non-edible products are forbidden, except for sticks used as support for sugar leaves. 2. ONE plated desserts made using Ravifruit products. The plated desserts should include local ingredients. The competitors will have to prepare a dessert of their own creation for a total of 10 plates.  8 plates for the professional Jury  1 plate for photo shooting  1 plate for the buffet, and One 100% chocolate show piece for buffet presentation. The chocolate showpiece and one plated dessert will be displayed on a base of 60cm x 40cm. There is no restriction to height. If the dessert contains ice cream or sorbet, the competitors are allowed to prepare the mixture one day in advance for professional purpose. However, competitors need to cook the same ice cream or sorbet recipes during the competition hour. The competitors have to inform the Organizing Committee in advance regarding the use of ice cream machine. f).  The organizing committee will provide the following basic ingredients: A complete range of Valrhona Chocolate Grand Cru (Tainori, Alpaco, Araguani, Pur Caraibe, Guanaja, Manjari, Jivara milk, Tanariva Milk, Pralinés , Absolu Chocolate Glazing, Cristal glazing and or any additional Valrhona ingredients.) Natural puree of Ravifruit deep-frozen fruit range:(Apricot, Pineapple, Banana, Blackcurrant, Lemon, Lime, Coconut, Sollies Fig, Strawberry, Mara wild Strawberry, Wild Red Fruits, Raspberry,

c)

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Guava, red Currant, Kiwi, Litich, Mandarin, Chestnut, Mango, Honeydew Melon, Cherry Plum, Blackberry, Bilberry, Orange, Blood orange, Pabana, Pink Grapefruit, Papaya, Passion fruit,

Continue Class 01. Asian Pastry Cup…. White Peach, Yellow Peach, Vine Peach, Comice Pear, William Pear, Green Apple, Prune-plum, Basil Strawberry, Rosemary apricot, Lavender Vine Peach.   g).          h).         IQF-Individually quick frozen fruit range: (Raspberry, Blackcurrant, Strawberry, and Morello Cherry, Red Currant, Blackberry, Plum, Apple, Rhubarb and other Ravi Fruit product The complete market list of the ingredients provided by the committee must be submitted by the dead line 14th of February 2011 Competitors may bring in the following basic ingredients allowed by the committee: Sugar: sugar syrup are permitted. Icing sugar and granulated sugar. Dairy: whipping cream 35% fat, Butter, eggs, Biscuit: Pavlova, Sponge need to be produce during the competitions. Meringue & Dacquoise biscuit are permitted to be prepared in advance. Pastillage or gum paste decorations can be brought plain, dried, uncoloured and unassembled. Ready to heat sugar pastilles or sheets. Only food-safe, edible colours will be permitted. Any specific product, with no visible commercial marking, is permitted The competitors themselves must supply all ingredients, other than those provided by the organizing committee. The organizing committee will provide the following equipment for each kitchen: One 2 doors refrigerated by (Shared) 4 (four) burner gas range with wok ring & oven. Small portable Mixer Marble Table Trolley Rack Blast Freezer (to be confirmed) Gas salamander Work table Sink with running water Equipment not provided: Small kitchen utensil, sugar lamp, torch. Saucepans, moulds, ladles, dishes, and cutlery, scale. Etc In general, anything not specified will not be provided. Presentation of work The competition will last 8 hours commencing from 7:00 am. The tasting of desserts will take place from 12:00 pm. The competitors will showcase their work, one after the other at a 10minute interval. The tasting of the cakes will take place from 13:00 pm every 10 minutes. Each competing team will present their dishes. Buffet setting will take place from 14.30 pm to 15:00 pm for all competitors. Competitors must report to kitchen manager at least 45 minutes before their scheduled time. The ingredients of dishes will be announced to the public.
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   i).

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     j).

The finished work will be presented to the public. No background décor is allowed. Fabric, base, coloured linings will be provided by the competitors. Any work exceeding the maximum specified size will be eliminated. Dimensions will be officially measured by the contest stewards and their conclusions will be final. To ensure the smooth running of the competition, all candidates must send their detailed recipes to the organizing committee by 11th of March 2011 Judging criteria A work score, maximum 20 points, coefficient 3 (three), will be awarded for hygiene and cleanness, keeping within the time allowed, organization and dexterity. Every 5 minutes extra time taken will be penalized by reduction of 20 Points from the total work score. Chocolate cake tasting score, maximum 20 points, coefficient 5 (five), will be awarded for taste, design, originality and texture. Dessert tasting score, maximum 20 points, coefficient 5(five), will be awarded for the taste, texture, originality, typicality and use of local products from the candidates’ countries. Showpiece/presentation appearance score, maximum 20 points, coefficient 3 (three), will be awarded for the artistic quality and rendering of the theme. The Contest stewards will control the marks, counting of the votes, as well as the team ranking. In every category, the lowest and the highest marks will be dropped. The remaining scores will be averaged. In the event of a tie, the total tasting scores will take precedence. The team leader is solely responsible for cleanliness of the work areas and equipment provided (oven, ice cream machine and so on). The workstations will be inspected before and after the contest. Any competitor who leaves his/her workstation unclean will be penalized 50 points. A Penalty of up to 20 points to any team engaged in a wasteful attitude of chocolate, sugar or any other ingredients. The organizing committee reserves the right to reproduce and use the entries exhibited. The teams are required to perform, facing the public and are restricted to work within their kitchen booth. For any inquires regarding ASIAN PASTRY CUP, please contact: salonculinaire2011@acp-indonesia.net

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GROUP 1 - Class 02:

DRESS THE CAKE

Live

Competitors will have one hour to compose a cake of their choice with a theme. Each competitor must provide 1 (one) sponge cake 30 cm diameter round or 30 cm x 30 Cm Square. Competitors are allowed to bring pre-mixed fillings, sauces and coatings. No pre-modeled materials are allowed i.e. Flowers, Chocolate pieces, Marzipan or plastic decorations. Competitors will have to provide their own working tools. (Such as portable stove, sugar copper bowl, thermometer, mixing bowl, piping bag and whisk, chiller etc)     Table space allocated: 120cm x 60 cm Recipe required to be displayed Display Accessories may be set up before starting Cake will be cut for tasting. Preparation of Cake and cleanliness of work station Creativity, Originality & Innovative Technique & Degree of Difficulty Taste & Texture
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0 – 10 points 0 – 40 points 0 – 20 points 0 – 30 points

Maximum

100 points

GROUP 1 - Class 03:

BREAD SHOW PIECE WITH ROLLS TASTING

Display

To display the showpiece made from bread, no frame, no wires or molds are allowed. The showpiece must be made from only bread. Only a covered wooden base is allowed. Each competitor must produce 3 (three) kinds of Bread Rolls with 6 (six) pieces each for tasting.  Height should not exceed 90 cm  Table space allowed: 120cm x 60 cm  Show piece will be display during the entire competion duration. Competitors must remove their exhibits after the closing ceremony  Recipe required to be display  Bread rolls will be cut for tasting Suitablility in complementing food display Presentation and General Impression Technique and Degree of Difficulty Taste & Texture of Bread Rolls Maximum 0 - 10 points 0 - 30 points 0 - 20 points 0 - 40 points 100 points

GROUP 1 - Class 04:

PASTRY SHOW PIECE

Display

To display a showpiece of marzipan, sugar, croquant or chocolate, this can be in the form of a wedding cake or buffet display. No frames, wires, or molds are allowed.  Table space allocated: 120cm x 60 cm  Height should not exceed 100 cm  Showpiece will be displayed for the duration of the competition and can only be removed after the closing ceremony on the last day of the exhibition.  Points will be deducted if your display exceeds the allocated space provided. Suitablility in complementing food display Presentation and General Impression Technique and Degree of Difficulty Maximum 0 - 10 points 0 - 40 points 0 - 50 points 100 points

GROUP 1 - Class 05:

PETIT FOUR OR PRALINES

Display

To display 36 pieces of Praline or and Petit Fours (6 different types x 6 pieces of each type). Pieces should be suitable for service. A practical and modern presentation is required. No use of commercial moulds will be allowed. Any showpiece of which enhances presentation will be judged. All materials must be edible.  A further two pieces of each item must be presented on a side plate for testing.  Table space allocated: 120cm x 60 cm  Recipe required to be displayed  The chocolates and showpiece will be displayed for the duration of the competition, and can only be removed after the closing ceremony of the last day adjusts to the edge. Taste & Texture Variety Presentation, Overall Impression Correct Preparation and Naming Practical and up-to-date Serving Maximum
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0 – 30 points 0 – 10 points 0 – 20 points 0 – 20 points 0 – 20 points 100 points

GROUP 1 - Class 06: PASTRY PLATTED DESSERTS

New Display

To display a total of four different types of desserts (2 hot and 2 cold) presented cold. Each portion for one person, suitable fo a la carte service. Practical and up to date presentation is required. Showpieces are allowed but not will be judged.  A further two pieces of each item must be presented on a side plate for testing.  Table space allocated: 120 cm x 60 cm  Recipe required to be displayed  The desserts will be displayed only for the day of the competition, and can be removed after 17.00 hours on the same day Taste & Texture 0 – 30 points Variety 0 – 10 points Presentation, Overall Impression 0 – 20 points Correct Preparation and Naming 0 – 20 points Practical and up-to-date Serving 0 – 20 points Maximum 100 points

GROUP 2 - Class 07:

STYROFOAM & BUTTER SHOW PIECE - Free Style

Display

To display a model of the competitors own choice using Styrofoam or /and Butter. Frames may be used but must not be visible. Exhibits should compliment a food display on a buffet. Any showpiece previously displayed in any exhibition or competition will be disqualified. The display must not be considered as offensive to any Ethnic or Indigenous group and must be of a non-violent nature.     Table space allocated: 120cm x 120cm Height should not exceed 120 cm Showpiece will be displayed for the duration of the competition and can only be removed after the closing ceremony on the last day Note that points will be deducted if your display exceeds the allocated space provided. Suitablility in complementing food display Presentation and General Impression Technique and Degree of Difficulty Maximum 0 - 10 points 0 - 40 points 0 - 50 points 100 points

GROUP 2 - Class 08:

FRUIT & VEGETABLE CARVING

Live

Competitors will be given 3 (three) hours to produce a free style carving of their choice. No pre-slicing or carving or preparation of the vegetables will be allowed before the competition begins. All exhibits should be complementary to a food display on a buffet table. Exhibits will be displayed for the duration of the competition, and can only be removed after the closing ceremony of the last day.  Table space allocated : 120cm x 60 cm  Maximum height 100 cm  Competitors will be required to provide their own vegetables and fruits.  All other kitchen tools such as knives and cutting boards must be provided by the competitor  The competitor will be responsible to ensure that all excess materials are disposed of in a correct manner.  Carving must be three dimensions Suitablility in complementing food display Presentation and General Impression Technique and Degree of Difficulty
10

0 -10 points 0 - 40 points 0 - 50 points

Maximum

100 points

GROUP 2 - Class 09:

INDIVIDUAL ICE CARVING – Free Style

Live

Time allowed 1/one Hour each contestant will be given 1/one ice block with the size of 120 cm x 53 cm x 30 cm. Contestants will be able to change their Ice blocks within the first 15 minutes. Participants should prepare their own carving equipments. Participants are not allowed to use the electric chainsaw. The Ice Carving showpieces will be prepared and displayed in the Ice Carving Area. All exhibits must compliment a food display. Judging will start at the onset of the competition, until the showpiece is displayed. Suitablility in complementing food display Presentation and General Impression Technique and Degree of Difficulty Maximum 0 -10 points 0 - 40 points 0 - 50 points 100 points

GROUP 2 - Class 10:

TEAM ICE CARVING

New Live

One Team consist of 2 Person. Time allowed 2/Two Hours.Each team will be given 3/ Three ice block with the size of 120 cm x 53 cm x 30 cm, and have to use up the blocks. No Spare of Ice Block will be provided in case of breakage. Participants should prepare their own carving equipments. Participants are not allowed to use the electric chainsaw. The Ice Carving showpieces will be prepared and displayed in the Ice Carving Area. All exhibits must compliment a food display. Judging will start at the onset of the competition, until the showpiece is displayed. Suitablility in complementing food display Presentation and General Impression Technique and Degree of Difficulty Maximum 0 -10 points 0 - 40 points 0 - 50 points 100 points

GROUP 2 - Class 11:

CREATIVE TABLE SET-UP

Display

To set-up a round table for 6 (six) people. The set up must include table cloth, centerpiece, chinaware, glassware and menus. Table setting must have a theme, maximizing the use of local products, any number of participants may work as a team but each team must be registered under one individual name. The set up must be clear up on the same day after medals awarded.     Table Space allowed: 3m x 3m Creativity, innovation and uniqueness of setting will be a major judging point. Table and chairs to be supplied by competitors. Exhibits to be removed at 18:00 hours on the same day. Originality and Uniqueness Creativity Practicality Maximum 0 - 35 points 0 – 35 points 0 – 10 points 80 points

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GROUP 3 - Class 12:

NUSANTARA LESEHAN

Display

Preparation time: 1 (one) hour for each competitor (1/one cook & 1/one waiter/ess). Competitor should prepare their own Lesehan Equipment. A display of a typical Lesehan arrangement of Indonesian dishes are required from each competitor. The dishes are for 4 (four) people with items consisting of 7 (seven) courses menu and appropriate decoration from 1/one specific region (i.e. Betawi, Sunda, Jawa, Jogya, Bali, Sumatra, Kalimantan, Sulawesi, etc). Point will be awarded to the innovating display and presentation of Lesehan. (i.e. some of the equipment should match to the region). All items should be brought to the competition all ready (cooked) as there are no facilities available for last minute cooking.  Display space allowed: 3 meters x 3 meters  Menu and Recipes required being dislay.  Menu consisting of: 1 appetizer, 1 soup, 1 kind of meat / Poultry, 1 kind of fish/seafood, 1 vegetable, 1 rice, 1 set of dessert and necessary condiments  Food items will be tested  Exibits can be removed after 17:00 hour on the same day. Creativity & Presentation of the Lesehan Taste and Texture Composition of menu The Harmony of all aspects Maximum 0 – 30 points 0 – 30 points 0 – 20 points 0 – 20 points 100 points

GROUP 3 - Class 13:

5-COURSES SET DINNER MENU, FINE DINING

Display

To consist of Cold Appetizer, Soup, Hot Starter, Main course with appropriates garnish and a Dessert. To be prepared in advance and presented cold for 1 (one) person. Menu composition will be evaluated.  Table display allocated: 120cm x 60cm  Menu and Recipes required to be displayed  All dishes to be displayed cold with appropriate aspic Correct Preparation Presentation and Portion Size Practical, Up-To-Date Serving Composition Degree of Difficulty/Creativity Maximum 0-30 points 0-30 points 0-20 points 0-10 points 0-10 points 100 points

GROUP 3 - Class 14: 3-COURSES INDONESIAN SET MENU-JUNIOR ONLY New Display
To consist of Appetizer, Soup and Main course with appropriate garnish. To be prepared in advance and presented cold for 1 (one) person. Menu composition will be evaluated. Participant should be below 25 year old  Table Display allocated: 120cm x 60cm  Menu and Recipes required to be displayed  All dishes to be displayed cold with appropriate aspic Correct Preparation 0-30 points Presentation and Portion Size 0-30 points Practical, Up-To-Date Serving 0-20 points Composition 0-10 points Degree of Difficulty/Creativity 0-10 points Maximum
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100 points

GROUP 3 - Class 15: FUSION SUSHI PLATTER WITH JAPANESSE DISPLAY

Live

Competitors will be given 30 minutes to prepare 2/two Sushi platter for 2/two persons, one platter for display and one platter for the judges to tasted. All competitors must provide their own ingredients. The Sushi Platter itself will contain fish or other seafood product, vegetable, egg, etc. To be presented in a free form manner with suitable table display     Table space allocated: for display 120cm x 60cm Table space allocated for preparation 120cm x 60 cm Recipe required to be display All other kitchen tools such as knives, cutting boards and pans must be provided by the competitor Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 100 points

GROUP 3 - Class 16: INDONESIAN RIJSTAFFEL

New Display

Preparation time: 1 (one) hour for each competitor (1/one cook). Competitor should prepare their own Riijstaffel Display Equipment. The Rijstaffel will be on Display and menu is a typical Indonesian dishes are required from each competitor. The dishes are for 4 (four) people with items consisting of 7 (seven) courses menu included the condiments. All items should be brought to the competition all ready (cooked) as there are no facilities available for last minute cooking. Please provide separately the food to be tasted by judge.      Table Display allocated will be: 120cm x 120 cm Menu and Recipes required being dislay. Menu consisting of : from Appetizer to Dessert with appropriate condiment Food items will be tested Exibits can be removed after 17:00 hour on the same day adjust to the edge Creativity & Presentation Taste and Texture Composition of menu The Harmony of all aspects Maximum 0 – 30 points 0 – 30 points 0 – 20 points 0 – 20 points 100 points

GROUP 4 - Class 17:

JUNIOR ASIAN CHEF CHALLENGE

Live

Open to teams from Culinary schools or institution in Asia, member of World Association of Cooks Sociaties (WACS). Each team must comprise of 1 Team leader (no age limit) and 3 Junior Chefs (aged between 19-27 years).

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Continue Class 17. Asian Junior Chef Challenge Team to prepare and present within 120 minutes, 3 course menu consist of Appetizer, Main course and dessert for 6 people. Appropriate show plate must be brought in by the teams (Pre cut vegetables and basic sauce/stock are allowed)   Each kitchen station will be properly equipped; competitors will be advice at the later date of equiptment provided. Please bring along your own kitchen utensil and small equiptment. Recipes and menu required for display Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 100 points

GROUP 4 - Class 18:

BOCUSE D’OR 2011, Indonesia Selection

Live

The winner of the Bocuse D’Or Class will advance to the Bocuse D’Or Asian Selection. The team (see below) has to prepare and present within 180 minutes, one dish of fish main course for 14 portions. Dishes must be presented: 2 portions on individual white plates (no Logo) and 12 portions on the tray with two appropriate garnishes each. The team consists of one professional chef and one assitant from hotel or restaurant and one official coach. The chef must be aged 23 or older on January 1st, 2011. Assistant is not older than 22 years of age on January 1st, 2011. There is no age or nationality restriction on the official coach. The official coach will have no access to the backstage of the kitchen in order to coach his/her team during the contest event. The coach is not allowed to physically help the two chefs. Only verbal coaching is allowed. All the Chef and assistant must be Indonesian national passport holder.        Recipe required in the kitchen White Plates will be provided by Organizing Comittee No grilling or BBQ allowed Prepared products are not allowed. Vegetable and spices can be peeled and cleaned prior. No cutting or cooking allowed before competition time. 1 whole salmon (4 - 5 kg) with skin on will be provided by the organizer. All other ingredients are supplied by the competitor. The organizer will provide the use of a kitchen set: stove, oven, salamander, working bench with sink and refrigerator (shared) Website reference: www.bocusedor.com Method-Cleanliness-Appropriate Use of Product Presentation Taste & Texture Maximum 0 – 20 points 0 – 20 points 0 – 40 points 80 points

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GROUP 4 - Class 19:

ASIAN CREATIVE CANAPES

Live

Competitors will be given 1/one hour to prepare for 3/three people, 3/three kind of Asian flavors Canapes. Each kind of Canapes should be prepared in 2/two sets as 1/one set for display & 1/one set for Judge to tasted. The Main ingredients are to be in Asian flavor. Recipes are required should be typed not hand written, the presentation of recipes is not judged. Important that all pieces such as ends should be presented on the platter. The menu must reflect the theme, Three main ingredients are recommended to be used. All the basic fundamentals of cooking methods and serving must to be observed and applied. Showpieces are supposed to display more creativity than practically, but must also confirm to certain standards. Showpieces must be made mostly of food, however other materials are allowed for support. Each carries a possible 20/twenty points. All kitchen tools such as knives, cutting boards and pans must be provided by the competitor. Showpiece Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 20 points 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 120 Points

GROUP4-Class 20: INSPIRING DISH INDIVIDUAL HOT COOKING CHALLENGE New Live
The competitor must prepare within 60 minutes Inspiring one Main Course for 4 persons, Western Style. The dish should be consist either meat/poultry with appropriate accompaniment and garnishes, A minimum of 2 or more Unilever Food Solutions Products must be used in the dish. The products should then be clearly indicated and highlighted on the recipes Competitor will be permitted to do preperation only; cleaning, peeling, cutting or marinating but not allowed to pre-cook in advance or before competition time.
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Sponsor will provide Chef Hat and Appron to be worn in the competition Recipe required in the kitchen and in the table display Plates will be provided for this class. Display space allocated 120 cm x 60 cm No grilling or BBQ allowed All material / mise en place will be supplied by competitor Products will be provided by Unilever Food Solutions All other kitchen tools such as knives, cutting boards and pans must be provided by the competitor The organizer will provide the use of a kitchen set: stove, oven, salamander, working bench with sink and refrigerator (shared) Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 100 points

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GROUP 4 - Class 21: PASTA CHALLENGE – JUNIOR ONLY (under 25 years old)

Live

The competitor will be allowed a period to 1/one hour to prepare and serve 4/four main course portions of Pasta based dish, utilizing raw ingredients. Competitors will be allowed to bring their own raw ingredients, which must be un-prepared state (clean and peeled are allowed). Basic sauces such as Tomato Sauce, Demi Glace, and Basic Stock are allowed. Basic Pasta Dough is allowed without further process.  Pasta composition is 60%.  No Food Color allowed  Recipe required to be displayed  All other kitchen tools such as knives, cutting boards and pans must be provided by the competitor  The organizer will provide the use of a kitchen set: stove, oven, salamander, working bench with sink and refrigerator (shared)  Plates will be provided by the Organizing Comittee Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 100 points

GROUP 4 - Class 22: BEEF AND POTATO CHALLENGE – INDONESIAN FLAVOR New Live
This is an individual class. The competitor must prepare 1/One Maincourse using US Beef and US Potato with Indonesian Flavor for 4 portions in 1/One Hour. The competitor can bring their own ingredients. Recipe required in kitchen.     The dish must be with Indonesian Flavor Basic Spices & Paste can not be pre-mix or pre cooking Basic ingredients can be trimmed or peeled only. Plates will be provided by the Organizing Comittee Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 100 points

GROUP 4 - Class 23:

TEAM HOT COOKING (3 courses for 4 persons)

Live

A team constitutes 2 (two) competitors from the same hotel / organization / property. The competitor must prepare one appetizer, one main course and dessert for 4 persons. 3-courses menu must be prepared within 120 minutes. No advance preparation or cooking is allowed. The competitor must use US Turkey as main ingredients for the Main course. Recipe required in kitchen. .     Plates will be provided by the Organizing Comittee 1 (one) single breast of US Turkey will be supplied by Organizing Comittee. Each team will provide the judge with a menu. Remember that cold food should be served cold and hot food should be served hot.
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Continue Class 23. Team Hot Cooking….  Competitors must leave the kitchen station in a neat and tidy condition. This is part of judging criteria. Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 100 points

GROUP 4 - Class 24:

TABASCO CHALLENGE – SEAFOOD

New Live

This is an Individual Class. The competitor must prepare one (1) Seafood dish as Main Course in 4 portions and must use Tabasco products. The dish must be prepared within 60 minutes. No advance preparation or cooking is allowed. Recipe required in kitchen.    Plates will be provided by the Organizing Comittee. Plates must white and without logo. Competitors must leave the kitchen station in a neat and tidy condition. This is part of judging criteria. Mise-en-place and Cleanliness Correct Professional Preparation Arrangement and Presentation/Innovation Taste & Texture Maximum 0 – 10 points 0 – 30 points 0 – 20 points 0 – 40 points 100 points

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JUDGING CRITERIA
The judging committee is comprised of recognized authorities in the industry. Decisions made by the judging Committee are final. No changes or appeals are allowed. The following are some guidelines to the judging criteria of the A.C.P.I Salon Culinaire. It applies to both team and individual participants.

GROUP 1 - Class 01:
    A Work Score

ASIAN PASTRY CUP, National Selection

Live

Chocolate Tasting Score Dessert Tasting Score Show Piece/Presentation Appearance

Hygiene and cleanliness, keeping within the time allowed, organization and dexterity. Awarded for the taste, design, originality and texture Awarded for the taste, texture, originality, typically and use of local products from candidates country For Artistic quality and rendering of the theme

GROUP 1 - Class 02:
   

DRESS THE CAKE

Live

Preparation of cake and cleanliness of work station Creativity, Originality & Innovative Technique and Degree of Difficulty Taste & Texture

Planned arrangement of materials for trouble-free working. Work station to be kept neat and tidy. Point are granted for excellent combination, Innovative style and Originality in composition. This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit. Well-balanced from a nutritional point of view. The taste, flavours and textures should conform with today’s standards.

GROUP 1 - Class 03: GROUP 1 - Class 04:
   

BREAD SHOW PIECE WITH ROLLS TASTING PASTRY SHOW PIECE

Display Display

Suitability in complementing food displays Presentation & General Impression Technique and Degree of Difficulty Taste & Texture

As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays. Depending on materials used, the finished exhibit must present a good impression based on aesthetic and ethical principles. This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit. Well-balanced from a nutritional point of view. The taste, flavours and textures should conform with today’s standards.

GROUP 1 - Class 05: PETIT FOUR OR PRALINES GROUP 1 - Class 06: PASTRY PLATTED DESSERTS
 Taste & Texture Variety Presentation, Overall Impression Correct Preparation and Naming Practical and Up-To-Date Serving    

Well-balanced from a nutritional point of view. The taste, flavours and textures should conform with today’s standards. The variety displayed has to correspond with the criteria requested. Food items utilized must be in harmony with quantity and the number of persons indicated. The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic preparation the food. Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.
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Display New Display

GROUP 2 - Class 07: GROUP 2 - Class 08: GROUP 2 - Class 09: GROUP 2 - Class10:
  

STYROFOAM & BUTTER SHOW PIECE - Free Style FRUIT & VEGETABLE CARVING INDIVIDUAL ICE CARVING – Free Style TEAM ICE CARVING

Display Live Live New Live

Suitability in complementing food displays Presentation and General Impression Technique and Degree of Difficulty

As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays. Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles. This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

GROUP 3 - Class 12: GROUP 3 - Class 16:

NUSANTARA LESEHAN INDONESIA RIJSTAFFEL

Display Display

Creativity & Presentation of the Lesehan Taste and Texture Composition of menu The Harmony of all aspects

  

The finished exhibit must present a good impression based on aesthetic and ethical principles and for creativity, Points are granted for excellent combination, simplicity, Innovative style and Original in composition. The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, The dish should conform with today’s standards of nutritional values. The menu and the dishes must have good balance and variety as the compositions of Rijstafel style serving and as to quantity, color and taste. The finished exibit must present an artistic quality and rendering of the theme

GROUP 3 - Class 13: GROUP 3 - Class 14:
   

5-COURSES SET DINNER MENU, FINE DINING 3-COURSES INDONESIAN SET MENU-JUNIOR ONLY

Display Display

Correct Preparation Presentation and Portion Size Practical, Up-To-Date Serving Composition

Degree of Difficulty/Creativity

Appropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but exhibited cold and all cold dishes must be glazed with aspic (for preservation purposes only). The size of the plate must be appropriate to the dish and the number of persons. The main and side dishes must be served in perfect harmony. Clean and without time-consuming arrangements. Exemplary plating, to facilitate practical serving. Bases using inedible products are not allowed. Ingredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. For classical dishes, the original recipe is applicable. (In case of doubt, Escoffier shall prevail) Judgment is primarily based on artistic work, But also on the degree of difficulty and the effort expanded

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GROUP 3 - Class 15: GROUP 4 - Class 18: GROUP 4 - Class 17: GROUP 4 - Class 19: GROUP 4 - Class 20: GROUP 4 - Class 21: GROUP 4 - Class 22: GROUP 4 - Class 23: GROUP 4 - Class 24:
 

FUSION SUSHI Live BOCUSE D’OR 2011 – INDONESIAN SELECTION Live JUNIOR ASIAN CHEF CHALLENGE Live ASIAN CREATIVE CANAPES **) Live INSPIRING DISH INDIVIDUAL HOT COOKING CHALLENGE Live Live PASTA CHALLENGE – JUNIOR ONLY (Under 25 years old) BEEF & POTATO CHALLENGE – INDONESIAN Cuisine Live TEAM HOT COOKING (3 course for 4 persons) Live TABASCO CHALLENGE - SEAFOOD Live

  

Planned arrangement of materials for trouble-free working and service. Correct utilization of working time to ensure punctual completion. Correct basic preparation of food, corresponding to today’s modern Correct Professional culinary art. Preparation should be by practical, acceptable Preparation methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Clean arrangement, with no artificial garnishes and no time Arrangement and consuming arrangements. Exemplary plating to ensure an Presentation/Innovation appetizing appearance is required. The typical taste of the food should be preserved. It must have Taste & Texture appropriate taste and seasoning. In quality, flavour and colour, the dish should conform with today’s standards of nutritional values. Showpiece – for CLASS 19 For Artistic quality and rendering of the Theme. ONLY **) Mise-en-place and Cleanliness

JURI NOTES:
       Jury members should be established culinary professionals. Sponsors are invited to judge. Jury should be comprised of at least 4 judges. Jury members should be independent and not linked in any way to hotels or restaurants teams competing in the event. One jury member will be elected the Chief Judge and will insure that all products are tasted and that the judges’ approach and techniques is consistent for all teams. The competition must be judged in an unbiased manner, to the best of each judge’s knowledge and with consideration for prevailing culinary and cultural practices. Judges must reach conclusions individually according to their own personal opinion, but at the same time, respect the opinion of the other judges.

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NOTES
Class 1/ 17 / 18 / 20 / 21 / 22 / 23 / 24 - Practical Cooking
1. A schedule of competition will be confirmed one week prior to the event after all the teams are confirmed. 2. Each kitchen station equipped with the following:  4 burner gas range with wok ring & oven.  Salamander  Refrigerator (shared)  Convection oven (shared)  Work table  Sink with running water 3. No supplementary equipment will be available; competitors are to provide their own cooking utensils, pots, pans, and woks. The organizers will not be responsible for loss or breakage of silverware, crockery or other utensils. No charcoal or BBQ allowed. 4. For class 1/ 18 / 20 / 21 / 22 / 23 / 24 all chinaware for presentation will be provided by the organizer, competitors must use these plates. The punctual presentation of each entry is a matter of urgent necessity.  Too late……………………………………………………. deduction of points  Food not hot…………………………………………….… deduction of points  Too much time between courses………………..….….. deduction of points

RULES & REGULATIONS
         

Please read these rules carefully
A schedule will be forwarded to each participant by 14th March 2011 On the day of the competition, competitors must bring along two (2) copies of the recipe typed on the official recipe form provided. The recipe should preferably be in English. Every exhibit must be the own work of the individual or team competitor. Any exhibit, which has been displayed and judged in any previous competition, will be disqualified. An individual competitor can participate in as many classes as they wish, but it is restricted to one entry in any one class. No exchange of classes will be allowed. In case of cancellation of participation due to unforeseen circumstances, the organizers should be notified immediately. Fees will not be refunded (in order to cover administrative costs). Competitors are to note that points will be deducted if the complete display exceeds the allocated space specified in the category or class. The ACP reserve the rights to all recipes submitted. Any publication reproduction or copying can only be made with the prior approval of the Association of Culinary Professionals Indonesia The ACP will not be held responsible for any damage, loss of equipment or utensils of the competitors. Competitors are to be present at their display area before closing time to prepare for removal of their utensils and exhibits. The ACP reserves the right to cancel, modify or add to any of the above rules and conditions and the interpretation of these is final. They also reserve the right to limit the number of entries per class or competition should there be a need to do so. All entries are treated as a first come first served basis. Competitors contravening any of the Rules and Regulations of the Salon Culinaire 2011 will be disqualified.
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   

Competitors who arrive later than the designated registration time or who have no proof of advance payment will not be able to compete in the competition. Competitors who bring their exhibits on the wrong day will not be judged. Please refer to the final competition date. **This will be sent to you in due course.** Competitors must ensure that no name/ logo of their organization is visible to the judges during judging. You may include it when judging has been completed. Competitors who are in any doubt of the interpretation of the criteria are advised to contact the Salon Culinaire Organizers immediately for clarification.

TROPHIES, AWARDS & CERTIFICATES
CERTIFICATES OF PARTICIPATION Team and individual competitors that have completed the classes for which they have been registered will each receive a Certificate of Participation. The respective medals and certificates will be awarded to any competitor if he attains points as follows: (Except Asian Pastry Cup, Bocuse D’Or and Asian Creative Canapes) 100 90 – 99 80 – 89 70 – 79 points points points points 80 72 – 79 64 – 71 56 – 63 points points points points

MEDALS AND CERTIFICATES OF AWARDS GOLD WITH DISTINCTION GOLD SILVER BRONZE

MEDAL AND CERTIFICATES PRESENTATION
Every day at 17.00 Hours will be a medal and certificate presentation for the cold display classes and the practical classes where the results are already know. The other medals and certificates can be picked up at the registration desk. All other medals and certificates will be given at the challenge trophy presentation on Saturday afternoon at closing ceremony.

CHALLENGE TROPHIES
BEST CULINARY ARTIST BEST PASTRY CHEF BEST PASTRY TEAM BEST JUNIOR CHEF BEST JUNIOR ASIAN TEAM BEST CHEF INDIVIDUAL HOT COOKING BEST HOT COOKING TEAM BEST CULINARY ORGANIZATION TEAM

CRITERIA FOR CHALLENGE TROPHIES
1. BEST CULINARY ARTIST 2. BEST PASTRY CHEF 3. 4. 5. 6. Individual two best classes of: Two out of class 07, 08, 09 Individual two best classes of: Two out of class 02, 03, 04, 05, 06 The winner of Asian Pastry Cup class 01 The winner Pasta Culinary Junior Challenge class 21 The winner of Junior Asian Chef Challenge class 17 The highest total score of classes 20, 22, 24

BEST PASTRY TEAM BEST JUNIOR CHEF BEST JUNIOR ASIAN TEAM BEST CHEF INDIVIDUAL HOT COOKING 7. BEST HOT COOKING TEAM Team with the highest score from class 23 Class 02, 03, 04, 05, 06 8. BEST CULINARY ORGANIZATION Best of Pastry Best of Artist Class 07, 08, 09 TEAM Best of 5–Courses Set Dinner Class 13 Best of Live Cooking Class 20, 22, 24

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To qualify for the Best Culinary Organization Team, The Culinary Organization has to send a minimum of 4 competitors from the same property participating in a total of not less than 4 different classes. The Best Overall Culinary Team is selected from the team who scores the highest points in their best 4 classes. Points are taken from 4 different members of the team.

HINTS AND TIPS
With Compliments from your ACPI We wish you a successful Competition Particular attention should be paid to the following:  Originality – new ideas  Numerical harmonizing of meat and garnishes  Practical size of portion (cost control)  The character of the showpiece should be respected  Proper color presentation and flavor combination  Presenting a natural appetizing look  The use of clear jelly for seafood should be considered  The use of tan jelly for meat should be considered  Only well coated food (jelly aspic) should be on cold food  Food prepared hot but displayed cold should be glazed with jelly (aspic)  Sauce boats should only be filled half and the sauce light coated with aspic  Use only crystal clear fish jelly for fish and meat jelly for red meat, poultry and game  Properly cocked meat (not too rare) should be presented  Sliced meat to be presented properly in (arrange in order or size)  Only precisely cut vegetables should be presented  Use paper only under food that has been deep fat fried  Food prepared hot should not be presented on buffet platters or aspic mirror  Eggs should only be served on glass, porcelain or glazed dish  Plated portions must be in proportion to the dish itself and to the number of people specified.  In general portion weight should be in keeping with the norms of accepted practice  Meat sliced should be served with the carved surface upwards and not left as when carved.  If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly Beads of jelly on meat or trimming do not make a good impression and should be carefully removed  Participants should not set their aim too high and abide by fundamental cleanliness and practicality as far as possible in their work  All exhibits should be identified by their proper names, both on exhibition table and on entry form.  Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent necessity.

For more information regarding the competitions, please contact:
Mr. Vindex Tengker President ACP Ph : (021) 2523456 ext 7670 Fax : (021) 2524480 Email: president@acp-indonesia.net Ms. Mia P. Budoyo Secretary and Administrator of The 8th Indonesian Salon Culinaire 2011 Ph : (021) 8407125 Fax : (021) 8411370 Email: salonculinaire2011@acp-indonesia.net Mr. Petrus Nugraha Chairman of The 8th Indonesian Salon Culinaire 2011 Tel. (021) 2505090 Fax. (021) 2505092 Email: vicepresident@acp-indonesia.net Mr. Panchaud Francois Committee of The 8th Indonesian Salon Culinaire 2011 Mobile : 0816 166 1959 Email : panchaudfr@gmail.com

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HOW TO REGISTER
   Please complete the entry form and submit it to the organizer before the deadline date: 14th March 2011. The Organizer will not be held responsible for any loss or delayed registration forms. Please fax all entries together with a copy of your paid registration fee document to:

Ms. Mia Budoyo
ACP Secretariat : LPMK Trisakti Institute of Tourism Jl. IKPN No.2, Tanah Kusir-Bintaro, Jakarta 12330 Ph: (021) 8407125 , Fax: (021) 8411370, Email: salonculinaire2011@acp-indonesia.net

REGISTRATION STRUCTURE
Professional Competition Student : : Team: Rp. 100.000 / person Rp. 50.000, - per class / per student Individual: Rp. 100.000, - per class / per person

PAYMENT
Payments should be made in Rupiah. Local checks and Overseas Bank Drafts should be made payable to A.C.P.I Salon Culinaire 2011 / Association of Culinary Professionals Indonesia. Please do not send cash. Acceptances of entries are on first come first served basis. Submission of a completed entry form shall constitute acceptance of an agreement to abide by the Rules and Regulations of the Salon Culinaire. BANK DETAIL MANDIRI BANK KCP KUNINGAN MENARA DUTA Account Number : 124-00-0517612-9 Account Name : Vindex Valentino Tengker

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REGISTRATION FORM SALON CULINAIRE 2011 - INDIVIDUAL
Deadline Submited: 14th March 2011 Classes to attend: (Please tick () boxes) GROUP 1 – Class 02 GROUP 1 - Class 03 GROUP 1 – Class 04 GROUP 1 – Class 05 GROUP 1 - Class 06 GROUP 2 - Class 07 GROUP 2 - Class 08 GROUP 2 - Class 09 GROUP 2 - Class 11 GROUP 3 - Class 13 GROUP 3 – Class 14 GROUP 3 - Class 15 GROUP 3 – Class 16 GROUP 4 - Class 19 GROUP 4 – Class 20 GROUP 4 - Class 21 GROUP 4 - Class 22 GROUP 4 - Class 24 Dress The Cake Bread Show Piece Pastry Show Piece Petit Four or Pralines Pastry Platted Desserts Styrofoam and Butter show piece Fruit and Vegetable Carving, Individual Ice Carving Creative Table Set-up 5 – Course Set Dinner Menu, Fine Dining 3 – Course Indonesia Set Menu ( Junior Only – under age 25)** Fusion Sushi Plater with Japanese Display Indonesian Rijstaffel Asian Creative Canapes **

Inspiring Dish Individual Hot Cooking Challenge
Pasta Culinary Junior Challenge (Junior Only - under age 25 ) ** Beef and Potato Challenge – Indonesian Flavor Tabasco Challenge - Seafood

** Copy KTP (Identification card) must be submitted together with registration form.

Competitor’s Name: Job Title Organization Phone : Fax : : : HP:

Date of Birth: Organization Address:

Email:

I agree to abide by the rules and regulations of the competition Signed by Competitor’s Date: METHOD OF PAYMENT CHECK No: BANK TRANSFER DATE: BANK NAME: BANK NAME:

Bank Transfer should be under The Individual’s name.

www.acp-indonesia.net
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REGISTRATION FORM SALON CULINAIRE 2011 - TEAM
Deadline Submited: 14th March 2011 Classes to attend: (Please tick () boxes) GROUP 1 – Class 01 GROUP 2 – Class 10 GROUP 3 – Class 12 GROUP 4 – Class 17 GROUP 4 – Class 18 GROUP 4 – Class 23 Asian Pastry Cup, National Selection (Team) Team Ice Carving (Team) Nusantara Lesehan (Team) Junior Asian Chef Challenge (Team ) ** Bocuse D’Or Asia 2011, Indonesia Selection (Team) ** Team Hot Cooking

** Copy KTP(Identification card) must be submitted together with registration form. TEAM MEMBER NAMES

Team Member 1: Team Member 2: Team Member 3: Team Member 4: Name of Team Leader:

Job Title: Job Title: Job Title: Job Title: Hotel / Organization name: Address:

Phone : Fax :

HP:

Email

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

Signed by Team Leader

Date: METHOD OF PAYMENT

CHECK No: BANK TRANSFER DATE:

BANK NAME: BANK NAME:

Bank Transfer should be under The Organization name.

www.acp-indonesia.net

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RECIPE FORM SALON CULINAIRE 2011
CLASS ENTERED EXHIBIT TITLE : : EXHIBIT NUMBER:

NAME OF THE DISHES: Quantity Ingredients Preparation

Method:

Copies can be obtained at www.acp-indonesia.net

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