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GENERAL CONDITIONS

Category: Cold/Hot Starter
Preparation Time: 45 minutes
Type of Ingredients: Participants may bring their basic ingredients. All products must be edible.

TECHNICAL SPECIFICATIONS

Portion Size:

• For cold appetizers: Two portions
• For hot appetizers: Two portions

EVALUATION CRITERIA

1. Overall Appearance and Presentation: 20%
   Neatness, creativity, proportions, and the way the dish is presented.
2. Technique and Skill: 25%
   Use of appropriate culinary techniques, proper cooking methods, precision in presentation, and cleanliness.
3. Taste: 30%
   The dish must have a balanced flavor, with all ingredients being recognizable and harmonious. The taste should meet modern culinary standards.
4. Combination of Ingredients: 15%
   Harmony of textures, colors, and aromas. The combination should be innovative while respecting basic flavor principles.
5. Use of Local and Seasonal Ingredients: 10%
   The use of local, fresh, and seasonal products is recommended.

HYGIENE AND SAFETY

Strict adherence to hygiene standards must be maintained throughout the competition.

SPECIAL NOTE

All ingredients must be edible; non-edible decorative elements are not allowed. The use of artificial colors and additives is prohibited.

WORK RULES

Participants must prepare the appetizer on-site, without using pre-prepared ingredients except for basics (e.g., sauces that are part of the recipe may be prepared in advance with the judges’ approval). For cold appetizers, components may be pre-chilled but must not be frozen.

Task: Competitors are required to prepare a modern restaurant dish that showcases innovation, technical skills, and creativity in presentation. The dish must be suitable for contemporary restaurants, emphasizing a balance of flavors, textures, and aesthetics.

DISH COMPONENTS:

• The dish must include at least one protein element (fish, meat, poultry, shellfish, etc.).
• The dish must have at least two types of garnishes (vegetables, purée, sauce, or other creative components).
• At least one modern culinary technique must be used (sous-vide, emulsification, espuma, gels, etc.).
• Decorations and finishing touches must be edible and contribute to the overall dish.

PREPARATION TIME:

• Competitors have 60 minutes for preparation, cooking, and presentation of the modern restaurant dish.

JUDGING CRITERIA:

• Taste and Balance: The dish must have a harmonious balance of flavors and textures. The quality and harmony between different components will be evaluated.
• Technical Skill: Proper application of cooking techniques and the level of precision in handling ingredients will be assessed.
• Presentation: The aesthetic and plating must be modern, attractive, and of restaurant quality.
• Innovation: Use of new techniques, creative ideas, and unexpected ingredient combinations will be considered.
• Hygiene and Organization: The workstation must be clean and organized throughout the competition.

RULES:

• All ingredients must be fresh and of high quality.
• The dish must be suitable for restaurant service, with portions that meet fine dining standards.
• Ingredients and techniques must be safe for use and comply with WACS hygiene standards.

General Note: The evaluation will focus not only on technical perfection but also on creativity in modern cuisine. Competitors are encouraged to infuse their personal touch into their dishes while adhering to the principles of modern gastronomy.

GENERAL CONDITIONS

The “Risotto on Two Plates” category is open to all professional chefs. Competitors must prepare and serve two identical plates of risotto. The risotto must feature rice as the main component, with additional ingredients balanced appropriately, but the texture and preparation of the rice are the key elements.

FOOD HYGIENE AND SAFETY RULES

• All competitors must strictly adhere to food hygiene and safety regulations.
• All ingredients must be fresh and properly stored before preparation begins.
• The use of local, seasonal, and fresh ingredients is recommended and valued.

PREPARATION AND SERVING OF THE DISH

• Competitors must serve two identical plates of risotto, where the rice and additional ingredients are perfectly balanced.
• The rice must be cooked properly – al dente, yet creamy, with the right level of moisture and smoothness (without being overcooked or dry).
• The risotto must be served immediately after preparation to maintain its authentic texture and temperature.
• Additional ingredients, such as vegetables, meat, fish, seafood, or cheese, must contribute to the flavor balance without overpowering the rice.
• Innovative presentation of the risotto is encouraged but must not detract from the essence of traditional risotto as a dish.

PREPARATION TIME

• Competitors have a maximum of 40 minutes for preparation and serving of the dish.
• Delays in serving the risotto will result in a penalty of points.

JUDGING CRITERIA

The dish will be judged based on the following criteria:

• Rice Texture (40%): The rice must be perfectly cooked – al dente, with a creamy consistency and proper flavor binding.
• Taste (30%): Harmony and balance of flavors between the rice and additional ingredients. The risotto must be rich yet harmonious, without overwhelming dominant flavors.
• Presentation (15%): Aesthetic appearance of the dish, neatness of serving, and innovation in presentation.
• Technical Skills (15%): Use of cooking techniques, proper handling of the rice and additional ingredients, and accuracy in timing.

PERMITTED INGREDIENTS AND EQUIPMENT

• Competitors may use all types of rice suitable for risotto (e.g., Arborio, Carnaroli, Vialone Nano), but this must be clearly indicated.
• Traditional risotto preparation techniques are permitted, as well as modern techniques for innovative presentation.
• The use of broth, wine, and additional liquids must align with traditional recipes, but innovations are allowed if they do not compromise the fundamental character of the dish.

GENERAL BEHAVIORAL RULES

• • Competitors are required to behave professionally and respect fellow competitors, judges, and organizers.
  • Any unsportsmanlike behavior may result in disqualification.

GENERAL CONDITIONS

Category: Menu in Courses (Starter, Main Course, Dessert)
Number of Competitors: 3 competitors
Preparation Time: 90 minutes
Type of Ingredients: Competitors bring their own ingredients. All components of the dish must be edible.

TECHNICAL SPECIFICATIONS

• Starter: 2 portions
• Main Course: 2 portions
• Dessert: 2 portions

Presentation and Garnish:
All courses must be presented as part of a coherent menu, focusing on flavor harmony, texture, and visual style across all courses.
The garnish must be appropriate for each dish, with emphasis on clean lines and elegant presentation.

JUDGING CRITERIA

• Overall Appearance and Menu Presentation (20%):
  Consistency in the appearance, styling, and creativity of all dishes in the menu.
• Preparation Technique and Skill (25%):
  Demonstration of various preparation techniques and use of tools, with precision and efficiency in cooking. Skills such as chopping, thermal processing, and decoration must be exemplary.
• Creativity and Menu Concept (20%):
  Originality in menu creation, the way ingredients and techniques are combined, and the interpretation of classic and modern techniques in each dish.
• Taste and Menu Balance (30%):
  Flavor harmony throughout the entire menu, from starter to dessert. Flavors must be balanced and pleasing, with special emphasis on the coherence between different dishes in the menu.
• Use of Local and Seasonal Ingredients (5%):
  The use of local, fresh, and seasonal ingredients is encouraged, with emphasis on connecting the menu to regional cuisine or local specialties.

HYGIENE AND WORK ORGANIZATION

• Hygiene: All competitors must maintain a high level of hygiene in their workspace. Judges will monitor cleanliness throughout the competition.
• Work Organization: Efficient organization of time and space during the preparation of dishes is crucial. Judges will assess how competitors manage their workspace and time.

PREPARATION RULES

• Pre-preparation: Competitors may bring basic pre-prepared ingredients (e.g., cleaned vegetables or spices). However, key techniques such as cooking, baking, and decorating must be performed on-site.
• No Use of Industrial Products: All elements must be prepared manually from raw ingredients, without using pre-made or industrial products.

SPECIAL NOTE

• Menu Concept: Competitors must clearly present the concept of their menu, explaining the thematic connection between the starter, main course, and dessert.
• Seasonal and Thematic Menu: Competitors are expected to adapt their menu to seasonal and local ingredients, ensuring that all courses are thematically consistent, whether through the use of the same base ingredients, techniques, or culinary styles.

SCORING SYSTEM

Judges will evaluate all three dishes according to the criteria mentioned above, with each dish carrying an equal number of points. The total score is obtained by summing the points for all three courses.

The exhibit work must be presented with motifs and decorations on a cake that is made of at least three layers of cake and filling. It is desirable for the work to be presented within dimensions of 80×80 cm, though height is not limited. All parts of the cake must be edible. The cake must be decorated exclusively with handmade elements. All decorative elements, including the base, must be made from edible products. The use of sugar flower holders in pulled sugar techniques is allowed. One piece of the cake must be set aside for the chefs. All auxiliary decorative elements are permitted for better presentation and harmony with the approved theme.

Competitors (individuals, teams, tourist organizations, ethnographic houses, schools, associations, and groups can participate in this category) are required to present at least two appetizers, two main courses, two desserts, and two types of bread and pastries. The national spread must be accompanied by alcoholic beverages (wine, brandy, etc.) or non-alcoholic beverages (juices) that are served with the presented dishes. The presentation must include ethnographic elements for decoration (wooden utensils, earthenware, carpets, tablecloths). The organizer will provide an exhibition space, which will be protected from consumption by visitors and participants until the judges’ evaluation.