The registration fee for the Gastro Cup Serbia 2020 is 15 € for foreign competitors or 1500 RSD for competitors from Serbia. In case of applying for the competition in two categories, the registration fee is 2500 RSD or 20 € for foreign competitors. The registration fee in case of registration in all three categories is 3000 RSD or 25 € for foreign competitors. Registration fee for categories that compete on both days( ST1,ST2,ST3, K1)is 1500 RSD per category for competitors from Serbia, or 15 € for foreign competitors. For a restaurant competition in the categoryHAK4modern national dish, the registration fee is 2000 RSD.
3. DEADLINE FOR APPLICATION:
Applications for the competition should be sent no later than September 4, 2020. The number of competitors in all categories is limited
With each submission the competitor must provide a menu or short description of their work.
5. 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.
6. 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.
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 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.
11. 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.
13. 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.
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.
15. AWARDS CEREMONY:
During the competition, daily awards will be organized for the day.
All exhibits evaluated at previous competitions can not participate in this festival.