rules
General rules of the competition
1. Registration
1.1. Contestants can register exclusively through our website at www.gks.org.rs/prijava. Other methods of registration will not be considered.
1.2. Registrations must include all necessary information about the contestant, including name, contact details, and information about the specific category in which they are competing.
2. Registration Deadline
2.1. Registrations for the competition must be submitted no later than November 22, 2024.
2.2. The number of contestants in all categories is limited, and the organizer reserves the right to reject applications once the maximum number of participants is reached.
3. Required Information
3.1. Each registration must include a menu and a brief description of the work in both Serbian and English.
3.2. These descriptions will help the judges better understand the contestant’s approach and techniques.
4. Practical Competitions
4.1. Contestants participating in practical performances must report to the organizing committee’s information desk at least one hour before the competition begins to receive instructions.
4.2. Contestants are required to perform in the station assigned to them during registration.
4.3. The competition schedule will be published a few days before the competition starts.
4.4. All contestants must be present at a briefing in front of their assigned station before the competition starts.
5. After Time Expires
5.1. After the allotted time has expired, all contestants must leave the competition area.
5.2. Judges have the right to penalize contestants for excessive preparation, waste, or delays in presentation.
5.3. Delays may result in automatic disqualification.
6. Bringing Exhibits
6.1. All exhibits must be set up at the time scheduled in the program, in the designated location.
6.2. Contestants must ensure that their exhibits are delivered and set up for judging.
6.3. Delays in setting up exhibits may lead to disqualification or removal of the exhibit from judging.
6.4. Contestants must bring all necessary materials and equipment with them.
7. Contestants in Cold Exhibition
7.1. All contest exhibits must be registered before they are displayed.
7.2. For each exhibit, the contestant receives two cards: one must be placed next to the exhibit, and the other underneath it.
7.3. Registration is done at the info desk next to the competition stations.
7.4. Display conditions include adherence to hygiene standards and the aesthetic appearance of the dishes.
8. Exhibit Security
8.1. The organizer will take all possible security measures for the exhibits but is not responsible for any damage to the exhibits, equipment, or inventory.
8.2. Contestants are advised to insure their exhibits and dishes on display.
8.3. Each individual is responsible and assumes the risk. In case of damage or loss, contestants must immediately notify the organizers.
9. Removing Exhibits
9.1. All exhibits must be removed at the time specified by the organizer, and not earlier.
9.2. The organizer reserves the right to remove exhibits that are deemed unhygienic or below standard.
9.3. Exhibits left after the scheduled time will be donated or destroyed.
10. Exhibition
10.1. All exhibits that have been judged at previous competitions cannot participate in this festival.
10.2. Contestants are encouraged to present new and innovative dishes that have not been shown before.
11. Judging
11.1. Judges will mark the contestants who, in their opinion, have demonstrated the highest skills and techniques in preparing their dishes.
11.2. Contestants must complete as many tasks as possible, including carving and filleting, within the allocated time.
11.3. The judging committee accepts that some preparation may be done in advance, while in certain cases, preparation is limited to washing and peeling vegetables, basic stocks, or demi-glace, as well as uncooked dough.
11.4. All contestants must be dressed according to the regulations (chef’s jacket, chef’s hat, chef’s pants, and appropriate footwear).
11.5. The use of civilian clothing is not allowed, and the judges reserve the right to disqualify a contestant if they are not properly attired.
11.6. The use of artificial food coloring is not allowed in dish preparation.
12. Results
12.1. All results will be visibly posted on the notice board immediately after the scores are tallied.
12.2. Contestants are encouraged to seek explanations, guidance, and advice from the judges.
12.3. After each round, contestants are required to take their dish to the judge’s box for consultations.
13. Awards
Awards are determined according to existing standards:
| Gold medal | 90 – 100 point |
| Silver medal | 80 – 89 point |
| Bronze medal | 70 – 79 point |
| Degree or merit | 60 – 69 point |
In addition to medals, prizes may include vouchers, kitchen utensils, or specialized cooking courses.
14. Penalty Points
Penalty points will be accumulated and may affect the final score of the contestant.
Penalties are as follows:
| Late to enter the competition station | -10 poena |
| Late presentation | -20 poena |
| Missing part of the chef’s uniform | -10 poena |
15. Award Ceremony
15.1. Awards will be presented on the main stage at 6:00 PM each day after the competition concludes.
15.2. Winners will be invited to present themselves to the audience, highlighting their work and achievements.
16. Equipment in the Competition Station
16.1. The competition station is equipped with a stove with four burners, an oven, a work surface, a refrigerator, and a sink.
16.2. Contestants are responsible for cleaning their workspace during and after the competition.
17. Competition Evaluation
17.1. Judges will hold a briefing with all contestants after each category to provide feedback on their work, techniques, and overall performance.
17.2. Open discussion is welcome, with constructive criticism and advice from the judges.
Guidelines for Chefs in Competition Boxing
1. EQUIPMENT AND TOOLS
1.1. Be sure to bring your own knives, spatulas, measuring cups, and other basic tools that you will need for meal preparation.
1.2. Check that all your tools are in good condition and properly sharpened.
1.3. Basic kitchen appliances and elements (stove, oven, refrigerator, sink) will be available in the box, but additional tools and devices must be brought by the competitors.
2. INGREDIENTS AND MATERIALS
2.1. The competitor provides the ingredients.
2.2. Prepare all ingredients in advance to ensure efficiency during the competition. All ingredients must be fresh and of high quality. Product labeling is mandatory.
2.3. Prepare and bring all necessary additions (spices, oils, sauces) and be sure to organize them so you can easily find them during the competition.
2.4. Have a plan for how to use all the ingredients to avoid excess waste.
3. TIME MANAGEMENT
3.1. Create a detailed meal preparation plan, including time for each step.
3.2. Set priorities and start with the longest procedures.
3.3. Keep track of time during the competition, as every minute can be crucial for success.
4. COOKING PROCEDURE
4.1. Follow all hygiene standards: wash your hands regularly, use gloves when necessary, and keep your workspace clean.
4.2. Use cutting boards properly (in colors).
4.3. Regularly check the temperature of the food, especially meat and seafood, to ensure they are properly cooked.
4.4. If you use any raw ingredients, be particularly cautious about contamination.
5. TECHNIQUE DEMONSTRATION
5.1. During the competition, demonstrating various culinary techniques can significantly impact your score.
5.2. Try to use different preparation methods, such as sous-vide, flambéing, marinating, and other advanced techniques.
6. DISH PRACTICE
6.1. Before the competition, practice your dishes to perfection.
6.2. This practice will help you identify potential mistakes and improve your skills.
6.3. Prepare each dish multiple times to achieve consistency and quality.
7. INNOVATIVENESS
7.1. Don’t be afraid to experiment with new ingredients and techniques.
7.2. Exploring modern culinary trends can enhance the innovativeness of your dishes, which may be crucial for scoring.
8. ADAPTABILITY
8.1. Be ready to adjust your techniques and recipes during the competition if you encounter unforeseen situations.
8.2. Flexibility and the ability to improvise are important in the dynamic competition environment.
9. PLATING
9.1. Plan in advance how you will serve your dishes.
9.2. Consider the aesthetics and how the dishes will look on the plate.
9.3. Use fresh herbs and other edible decorations to finish the dishes.
9.4. Creativity in presentation can positively influence your score.
10. ENVIRONMENTAL CONDITIONS
10.1. Keep in mind that cooking in a competition box is often stressful and issues may arise.
10.2. Stay calm and focused on your tasks.
10.3. Be prepared to adapt. If problems arise, think of alternative solutions or methods.
11. RESOURCE MANAGEMENT
11.1. Use resources efficiently in your box, avoiding excessive use of equipment or ingredients.
11.2. Reduce waste by using all parts of vegetables or meat whenever possible.
12. FEEDBACK
12.1. Be open to comments and advice from the judges.
12.2. This can be very helpful for future competitions.
12.3. Prepare for evaluation of your work and be ready to discuss the processes and choices you made.
13. UNIFORM AND RULES
13.1. Adhere to the prescribed uniform throughout the competition.
13.2. The uniform should be clean and neat.
13.3. Wear appropriate kitchen footwear.
13.4. The use of civilian clothing is not allowed.
13.5. Be sure to wear a chef’s hat or bandana, as well as an apron that will protect your uniform from stains.
14. MENTAL PREPARATION
14.1. Maintain a positive attitude and stay motivated.
14.2. Competitions can be stressful, but maintaining a good mood can contribute to better performance.
14.3. Practice relaxation techniques, such as deep breathing or short breaks, to stay focused.
additional Guidelines for Chefs in Competition Boxing
Research and Inspiration
Before the competition, explore modern culinary trends and techniques. This information can help you bring innovation to your dishes.
Find inspiration from various cuisines and cultural elements to create unique and interesting dishes.
Workspace Organization
Organize your workspace in advance. Divide the space into sections for preparation, cooking, and presentation. Always have your most important tools and ingredients on hand to minimize the time needed for searching.
Documenting Procedures
Write down important steps during preparation. This can help you remember details when under pressure.
Consider creating short notes for key techniques or ingredients you plan to use.
Diet and Allergies
Be aware of potential allergens in the ingredients you use. If relevant, be sure to highlight special diets or requirements when preparing dishes.
Prepare dishes that will satisfy various preferences, if possible, to ensure broader appeal for your creations.
Continuous Learning
Every mistake can be an opportunity for learning. After the competition, reflect on what you could improve and what you learned.
Talk to other participants and judges to get feedback and advice.
Team Communication
If competing in a team, make sure you have good communication with your colleagues. Divide tasks and regularly update each other on progress.
Try to maintain a positive atmosphere, even under pressure, to make teamwork more effective.
Creative Thinking
Be open to new ideas and changes during cooking. If something doesn’t go according to plan, think of alternative solutions.
Don’t be afraid to experiment with new ingredients or techniques that you may not have used before.
Using Technology
If you have access to digital tools, consider using apps for tracking recipes or managing time. Record key steps during cooking (if allowed by the rules) to have visual references for future competitions.
Energy Focus
Practice energy focusing techniques, such as meditation or breathing exercises, before the competition to reduce stress and increase focus.
Do a short physical warm-up before starting to cook to refresh yourself and improve circulation.
Evaluation and Goal Setting
After the competition, conduct a self-assessment. Reflect on what you did well and what you could improve in the future.
Set goals for the next competition, such as refining techniques, improving presentation, or working on cooking speed.
ADDITIONAL RECOMMENDATIONS
Be mindful of the time. Be prepared to adjust your cooking pace according to the set time frame. Maintain concentration.
Focus on your tasks and avoid distractions from your surroundings.
Spend time before the competition with your team to get to know each other better and establish good collaboration dynamics.