of the Gastro Cup Serbia 2021
The contestants can send applications by e-mail to email@example.com or electronically via our website www.gks.org.rs
2. DEADLINE FOR APPLICATION:
Applications for the competition should be sent no later than September 12, 2021. The number of competitors in all categories is limited
With each submission the competitor must provide a menu or short description of their work.
4. PRACTICAL COMPETITION:
Competitors who take part in practical performances must appear at the info-desk of the organizing committee at least one hour before the beginning of the competition in order to receive instructions. Competitors must participate in the box that was assigned to them at the registration.
5. EXPIRATION OF THE SCHEDULED TIME:
All competitors must, after the expiration of the scheduled time, leave the competition area. Remember, unless otherwise stated, judges may penalize contestants due to excessive advanced preparation, surplus of waste or delayed presentation.
6. THE BRINGING OF EXHIBITS:
All exhibits must be placed at the time provided by the schedule, to the appropriate location. Competitors must ensure the delivery of their exhibits and their setting for evaluation. Any delay in the installation of the exhibits may lead to disqualification or removal of the exhibit from the evaluation.
7. COMPETITORS IN THE COLD EXHIBITION:
All competitive exhibits must be registered before installation. For each exhibit, the contestant receives two cards. One has to be placed next to the exhibits, and the other one below the exhibits. Registration is done at the info desk next to the competition boxes.
8. SECURITY OF EXHIBITS:
The organizer will carry out all possible safety measures for the exhibits, but does not bear responsibility for any damage that occurs to the exhibits, parts of the equipment and inventory. Competitors are advised to provide their exhibits and dishes at the exhibition. Each individual is responsible and personally bears the risk.
9. REMOVAL OF EXHIBITS:
All exhibits must be removed at the time specified by the organizer, not earlier. The organizer reserves the right to remove the exhibits after a certain time. The organizer can remove items that he / she considers not hygienic or are underneath standards.
All exhibits that were evaluated on previous competitions cannot participate in this festival.
All perishable items will be evaluated on the day of placement. Any attempts to influence judges and their decision may lead the competitor to be disqualified.
12. JUDGES AND GENERAL RULES:
Judges will mark competitors who in their opinion show the highest skill and technique in preparing their meals. It is in the interest of the competitor to complete as many tasks as possible, including tying and filing at the time specified for the competition in a particular category.
The Judicial Committee accepts the fact that in some cases preparation is necessary in advance, while in certain cases preparation is limited to the production of washed vegetables, basic funds or demi-glace, or prepared but thermally untreated pasta. All competitors must be dressed according to regulations (culinary blouse, culinary cap, culinary trousers). Judges reserve the right to disqualify competitors if they are not dressed according to regulations. The use of artificial food colors is not allowed during cooking.
All results will be prominently displayed immediately after the completion of the evaluation.
The contestants are thus encouraged to seek explanations and guidance, as well as advice from judges. If you notice any irregularities, please inform the judges . After each round of competition, competitors are obliged to go to the referee box with their own food (exhibit food) for consultation.
Each competition box will have one volunteer who will be in charge of helping the competitors
Prizes in the form of medals or cups are determined according to existing standards. If the prescribed standards are not met, there is no reward:
|Gold medal||90 - 100 points|
|Silver medal||80 - 89 points|
|Bronze medal||70 - 79 points|
|Diploma or merit||60 - 69 points|
The competitor who wins the highest points in any of the three categories will be declared the BEST SENIOR COOK OF THE FESTIVAL. THE PROCLAMATION OF THE WINNERS OF THE FESTIVAL WILL BE AT THE END OF THE LAST DAY OF COMPETITION.
16. PENALTY POINTS:
|Late arrival the competition areal||- 10 points|
|Late presentation||- 20 points|
|Unprescribed uniform||- 10 points|
17. AWARDS CEREMONY:
During the competition, daily awards will be organized for the day.
18. EQUIPMENT IN THE COMPETITION AREA:
The competition area is equipped with a 4 hob oven (4 hot plates), work surface, refrigerator and sink.
THE WINNER OF THE FESTIVAL (JUNIOR / SENIOR) IS GOING TO BE ANNOUNCED ON THE MAIN STAGE LAST COMPETITION DAY AT 6:00 PM.