Untitled - Egyptian Chefs Association

Introductory Letter 

Dear Friends of the Culinary Arts, 

The Egyptian Chefs Association (ECA) is happy to 

announce that, in spite of the present circumstances in 

tourism, the InterContinental Citystars continues to support 

the work of the Association and once again will host the 

Association’s annual culinary show. The National Salon 

Culinaire will be held this year on Wednesday, June 15. 

In conjunction with this year’s event, Egypt will also be the 

host country for the WACS Africa & Middle East Forum. 

Presidents of national chef’s associations of WACS 

member countries in the region will be visiting Egypt to attend 

the Forum and support the country’s economy through their participation in a tourism 

promotion. Under the slogan “Support Your Chef Colleagues in Egypt by Making Egypt 

Your next Tourism Destination”, the delegates of the Forum will promote the country 

among chefs worldwide. 

Arnold Tanzer, WACS Continental Director for Africa & Middle East, will chair the 

Forum, and also be the guest of honor and judge of the National Salon Culinaire’11. 

Our expert jury will judge in accordance with the WACS international standards for 

culinary competitions. All the competition categories, rules and regulations are 

described in detail in this booklet. Please read the booklet carefully as, upon the 

request of Robert Oppeneder, the Chairman of WACS Culinary Competition 

Committee, some changes have been made to improve the annual show. 

Once again this year, the ECA Culinary Trophy 2011 will be awarded to the 

establishment or regional team scoring the best results in the team competition. 

The Association will also dedicate a special exhibit area for culinary arts exhibits made 

by junior chefs, i.e., chefs 25 years of age or younger. There will also be individual 

highest score awards for both senior and junior chefs in all the competition categories. 

With your participation to the culinary show, your colleagues, and members of the 

international jury and delegates of the WACS Africa & Middle East Forum will have the 

opportunity to view the best culinary exhibits of Egyptian chefs from across the country. 

I wish to thank InterContinental Citystars for their great support to our profession and I 

look forward to welcoming you all at the National Salon Culinaire 2011. 

Markus J.Iten 

1 

President, Egyptian Chefs Association

Competition Program 

National Salon Culinaire 2011 

InterContinental Citystars Cairo 

Wednesday 15 June 

COMPETITION PROGRAM 

Date: Wednesday 15 June 2011 

Venue: 

InterContinental Citystars, Al Saraya Ballroom 

Salon Secretary Opens: Open from 07:00 hrs 

Judging: 

Visitors: 

Clearing Time: 

Award Presentation: 

All participants and none Jury Members must clear the hall 

by 09:00 hrs. Exhibition hall doors will be locked at 09:05 hrs. 

Judging will commence promptly at 09:15 hrs. 

Salon exhibition will be open to the public at 13.00 hrs, 

or when judging is completed. 

Clearance of exhibits at 19:00 hrs, or after the award 

ceremony. 

On Wednesday 15 June as of 18:00 hrs at the 

InterContinental Citystars, Al Saraya ballroom. 

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Competition Categories 

ECA CULINARY TROPHY 2011 

TEAM COMPETITION 

Teams could be from establishments or regional teams. Any catering establishment is 

allowed to enter only one team. 

The winning team will be awarded with the ECA Culinary Trophy 2011. 

Table allocation per team: 3,80 meter x 1.80 meter, which equals 6.85 Square meter, 

which will be set up as a block of 4 banquet tables. The tables have a white covering 

and skirting. It won’t be allowed to alter the tables. 

Assembly of the team: 

1 Team Chef 

2 Chefs 

1 Pastry chef 

Cold Display Culinary Exhibits Requested per Team: 

All requested dishes as stated should be displayed. The team entrée will be disqualified 

in case one of the requested dishes is missing. 

5 Different types of tapas (canapés), in 6 separate portions each, hot or cold. 

3 Different types of plated starters, hot or cold, suitable for a la carte service. 

1 Festive cold display platter for 8 persons with showpiece and appropriate garnish. 

One separate plate of one portion with garnish must be displayed to view actual portion. 

Total of 9 portions should be prepared. 

3 Different plated main courses, suitable for a la carte service. 

3 Different plated desserts, suitable for a la carte service. 

1 Platter with petit fours with showpiece, 5 different types of petit fours, six pieces of 

each kind. Showpiece should be in harmony with platter and of edible products only, 

with a minimum height of 30 cm and maximum height of 70 cm. 

All dishes should be presented cold to represent hot where applicable. 

All dishes should have a menu and recipe typed in English. 

Any additional decoration, or central display piece within the table space allocated is 

allowed, but does not influence the overall score. 

All the same general WACS rules and guidelines of the Salon 

Culinaire as specified in this booklet are applicable for the team 

competition exhibits. 

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INDIVIDUAL COMPETITION CATEGORIES FOR 

SENIORS AND JUNIORS 

Open to all professional Egyptian chefs. Junior chefs are 25 years or younger on the 

day of the competition. 

Category 1: Plated Starters 

To display three different types of starters for one cover each suitable for a la carte 

service. Presented cold to represent hot where applicable. Practical up-to-date 

presentation is required. 

* Table space allocated: 90 cm x 80 cm 

* Recipes required 

On registration form: 

J-PS = Junior Plated Starters 

S-PS = Senior Plated Starters 

Category 2: Tapas / Canapés 

To display 5 different kinds of tapas, bite size, in 6 separate portions. Presented cold to 

represent hot where applicable. 


* Name of each tapa and ingredient listing required 


J-TA = Junior Tapas 

S-TA = Senior Tapas 

Category 3: Show Platter Meat, Game and/or Poultry (Cold) 

To display one platter for eight PERSONS with showpiece and appropriate garnish. 




* Ingredient list required 


J-SPM = Junior Show Platter Meat 

S-SPM = Senior Show Platter Meat 

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Category 4: Show Platter Fish, Shellfish, Mollusks (Cold)* 

To display one platter for eight PERSONS with showpiece and appropriate garnish. 




* Ingredient list required 


J-SPF = Junior Show Platter Fish 

S-SPF = Senior Show Platter Fish 

Category 5: Vegetarian Platter 

To display 1 vegetarian platter ovo-lacto-vegeterian (without meat, but milk products 

and eggs are allowed) as a main course for 2 persons, Restaurants platter, prepared 

hot, displayed cold. One separate plate of one portion must be displayed to view actual 

portion. Total of 3 portions should be prepared. 


* Recipes required 


J-VP = Junior Vegetarian Platter 

S-VP = Senior Vegetarian Platter 

Category 6: Plated Main Course 

To display three different types of main course plates for one cover each suitable for a la 

carte service. Practical up-to-date presentation is required. Presented cold to represent 

hot. 


* Recipes of each dish required 


J-MC = Junior Main Course 

S-MC = Senior Main Course 

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Category 7: Plated Main Course Middle Eastern Cuisine 

To display three different type of main course plates for one cover each suitable for a la 

carte service. Main courses should be Middle Eastern cuisine displayed in 

accordance with contemporary presentation styles. Practical up-to-date presentation 

required. Presented cold to represent hot where applicable. 


* Menu and Recipes of each dish required 


J-MCME = Junior Main Course Middle Eastern Cuisine 

S-MCME = Senior Main Course Middle Eastern Cuisine 

Category 8: Three-Course Menu 

Cold Starter, Main Course, Dessert. Presented cold to represent hot where applicable. 

Each dish should be individually displayed, as it would be served on the table. Menu 

must be balanced and theme based. 


* Menu and Recipes of each dish required 


J-TCM = Junior Three Course Menu 

S-TCM = Senior Three Course Menu 

Category 9: Plated Desserts 

To display three different plated desserts for one cover each suitable for a la carte 

service. Practical up-to-date presentation is required. 


* Name of dish and ingredient list required 


J-PD = Junior Plated Desserts 

S-PD = Senior Plated Desserts 

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Category 10: Petit Fours with Showpiece 

To display five different kind of Petit Fours, six pieces of each kind. The Petit Fours and 

showpiece have to be in harmony, and theme based. The showpiece should be of 

edible products only like chocolate, sugar, pastillage etc. 


* Recipes of each kind required 


J-PFS = Junior Petit Fours with Showpiece 

S-PFS = Senior Petit Fours with Showpiece 

Category 11: Novelty Cake 

To display one theme based real cake. One cake slice, neatly cut of the cake, should 

be presented on a separate plate for tasting. Size to serve 10 to 12 people, free shape. 

Theme should be based on special event like Mother’s day, Birthday, Christmas, 

Valentine’s day etc. Topping and decoration have to consist of edible products only. 


* Name of cake and recipe required 


J-NC = Junior Novelty Cake 

S-NC = Senior Novelty Cake 

Category 12: Wedding Cake 

To display a three layer Wedding Cake, two layers to be dummy, and top layer to be real 

cake. One cake slice, neatly cut from the top layer, should be presented on a separate 

plate for tasting. The dimensions of the wedding cake including base or stand should 

not exceed 90 cm width and one meter height. Topping and decoration have to consist 

of edible products only (sugar icing, gum paste, fondant). 


* Recipe required 


J-WC = Junior Wedding Cake 

S-WC = Senior Wedding Cake 

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Category 13: Decorative Showpiece 

To display an artistic showpiece of competitor’s own choice of edible materials. 

Only natural raw materials should be used for making the showpiece. The dimensions, 

including base or stand, should not exceed 90 cm width and one meter height. 

No external support or taped wire allowed. 

Competitor should identify on registration form which of the materials below will be used 

to make the showpiece. 

A. Sugar 

B. Pastillage 

C. Chocolate 

D. Marzipan 

E. Fat 

F. Cheese 

G. Baked Bread Dough 

H. Salt Dough 

I. Fruit or Vegetable Carving 

• Table space allocated: 90 cm x 90 cm 


J-DS = Junior Decorative Showpiece 

S-DS = Senior Decorative Showpiece 

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Judging Criteria 

The Judging Committee’s decision is final. No change or appeals are allowed. 

The maximum points per exhibit are 100 composed as follows: 

For categories 1, 2, 3, 4, 5, 6, 7, 8, 9 & 10 

Plated Starters / Tapas / Vegetarian Platter / Show Platter Meat, Game, Poultry (Cold) / 

Show Platter Fish, Shellfish, Mollusks (Cold) / Plated Main Course / Plated Main Course 

Middle Eastern Cuisine / Three Course Menu / Plated Desserts / Petit Fours with 

Showpiece 

Composition 

Professional Correct Preparation 

Arrangement / Serving 

Presentation / Innovation 

25 Points 

25 Points 

25 Points 

25 Points 

For Team Exhibits 

Each of the six categories requested in the team competition; i.e. tapas, starters, festive 

platter, main courses, desserts, petit fours with showpiece, will be judged in accordance 

with the above mentioned 100 maximum point score per exhibit. The total score will be 

divided by six to reach the overall score of the team performance. 

Composition 

Ingredients and side dish must be in harmony with the main piece as to quality, taste 

and color. For classical dishes, the original recipe is applicable (in case of doubt, 

Escoffier shall prevail). Dishes must exhibit modern culinary art, served up in an 

efficient manner, i.e., dishes carefully prepared and finished that may be considered to 

constitute wholesome and healthy nourishment. 

Correct Professional Preparation 

Appropriate culinary preparation free of unnecessary additions and ingredients. 

Dishes conceived hot have to be exhibited cold and must be glazed with aspic 

(for presentation purposes only). Correct basic preparations of food, corresponding to 

today’s modern culinary arts. Method of cooking as listed on menu should correspond 

with the food displayed. 

Arrangement / Serving 

Economy and time spent have to be taken into consideration. Plated dishes should 

make easy and practical service possible. Clean arrangements and exemplary plating 

are preferred. 

9

Judging Criteria 

Presentation 

Presentation should be appetizing, tasteful, elegant and in line with contemporary style. 

Food items utilized must be in harmony as to quantity and the number of persons 

indicated. 

Judges have the right to take out any portion or display that does not correspond with 

the correct ingredients used. 

Menu can be displayed anyway, you chose. Recipe MUST be typed in English including 

ingredients and weights, and method of preparation (short version). 

For categories 11 & 12 

Novelty Cake / Wedding Cake 

Composition 

Professional Correct Preparation 

Taste / Texture 

Presentation / Innovation 

25 Points 

25 Points 

25 Points 

25 Points 

Taste & Texture 

One slice of the cake should be separately displayed to judge the taste and texture of 

the cake. Taste and texture should be in accordance with the submitted recipe of the 

cake. 

For category 13 

Decorative Showpiece 

Degree of Difficulty 

Work Involved 

Creativity 

Presentation 

25 Points 

25 Points 

25 Points 

25 Points 

Degree of Difficulty 

The degree of difficulty involved in the creation of the exhibit. 

Work Involved 

The amount of work involved in the creation of the exhibit. 

Creativity 

Individual ideas must be developed and realized in an original way using culinary 

materials. It should be possible to see the novelty of the display spontaneously. 

10 

Presentation The exhibit should show enthusiasm on the principles 

of ethics and aesthetics.

Awards & Certificates 

Certificate of Participation 

All competitors, individual competitors and team members, who have completed their 

classes for which they have been registered, will each receive a Certificate of 

Participation on the day of their participation during the Salon. 

Medals & Award Certificates 

The respective medals and certificates will be awarded to any individual competitor and 

to all team members if the following points were achieved: 

Gold with Distinction 

GOLD 

SILVER 

BRONZE 

MERIT CERTIFICATE 

100 Points 

99-90 Points 

89-80 Points 

79-70 Points 

69-50 Points 

Please note for participating teams, a corresponding certificate will be awarded also to 

the catering establishment of the team. 

SPECIAL AWARDS 

TEAM COMPETITION - ECA CULINARY TROPHY 2011 

The team with the highest total overall score will be awarded with the ECA CULINARY 

TROPHY 2011 

The ECA has the right to not award the ECA Culinary Trophy 2011 if the highest score 

does not reach the level of a silver medal. 

INDIVIDUAL COMPETITORS 

Special awards for individual competitors with the highest scores will be given as 

follows: 

Seniors 

Highest score achieved within category 1 till 5 



Highest score achieved within category 13 

Juniors 




Highest score achieved within category 13 

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Awards & Certificates 

- No religious, political or sexual related displays and or show pieces will be allowed for 

the exhibition, these items will not be judged and will be removed by the jury. 

- All exhibits will be judged the day of exhibition. Merit Certificate winners will be 

announced at 17.00 hrs. The Award Giving ceremony for medal winners and highest 

scores will be at 18:00 hrs on 15 June. 

- Medals and Certificates will be awarded on 15 June at the discretion of the judges 

subject to a satisfactory standard being reached 

in each category. 

In case of dispute, the guidelines as laid down by WACS will apply. 

- The Judging Committee will comprise of international experienced professional chefs 

approved by WACS. 

- Any medals or certificates that are not accepted by the competitor or his/her helper at 

the presentation ceremony will be withheld, unless prior arrangements are made with 

the organizers. 

- Medals and certificates presentation ceremony will be held for all categories on 

Wednesday 15 June, at 18:00 hrs at the InterContinental Citystars, Al Saraya ballroom. 

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Rules and Regulations of Participation 

Please read the following carefully. The instructions herein are mandatory. 

None compliance with any of the points mentioned could lead to disqualification 

1. The Egyptian Chefs Association (ECA), a member of the World Association of Chefs 

Societies (WACS), is the body responsible for the salon and the investiture of the 

salon organizing committee. 

2. Participation in the National Salon Culinaire 2011 is open to any Egyptian 

professional chef, pastry chef, bakery chef and cook who is currently employed at 

a recognized catering or hospitality establishment. 

3. Each individual contestant is allowed one helper to assist him/her with arriving 

equipment, setting up, etc. No other help is allowed to a competitor. Assistants have 

to be signed up by name on your registration form. Only competitors and assistants 

signed up by name and dressed in chef’s uniform will be allowed into the ballroom 

during the set-up time. 

4. All competitors and assistants MUST wear freshly laundered chef’s uniform 

(no jeans allowed) with headgear when setting up, and during the award presentation 

ceremony. If a competitor or/and his assistance is incorrectly dressed during the 

setting up or the award presentation ceremony he/she will either be disqualified or 

the awards will be withdrawn from him/her. 

5. Competitors should attend to, unpack and display their exhibits on the day and time 

specified by the committee. 

6. While it is in the best interest of competitors to keep their exhibits in a clean and 

attractive condition, NO exhibits may be removed until the specified time for removal, 

nor will any interference with goods entered for the competition be allowed after 

exhibits have been submitted for judging. 

7. All exhibits of perishable nature must be removed as specified by the committee, 

failing to do so the committee shall have the authority to disperse, remove or destroy 

any exhibit not removed by the exhibitor. 

13

Rules and Regulations of Participation 

8. Exhibits MUST be of EDIBLE PRODUCTS ONLY. 

9. All competitors must ensure that no name/logo of their organization/hotel is visible 

to the judges during judging. 

10. Competitors please NOTE that points will be deducted if the complete or part of the 

display is not kept within the space limit allocated. 

11. The organizer shall not under any circumstances be responsible for the loss or 

damage of any exhibit, goods, and dishes or personnel belongings. However, 

reasonable precautions will be taken to avoid loss or damage. 

12. All exhibitors and competitors assign all rights concerning menus, recipes, videos, 

photographs, sound recording, advertisement etc. to the Egyptian Chefs 

Association. 

13. The organizer is entitled to cancel or postpone the salon, or alter the duration, timing 

or schedule of the event. 

14.The organizer reserves the right to cancel any category or limit the number of entries 

or extend, modify or revoke any of the rules and conditions without being held liable 

for any claims for compensation whatsoever. 

15. The registration fees are not refundable in case of cancellation or withdrawal of the 

competitor. 

16. The organizer reserves the right to redefine, modify or add to any of the above rules 

and conditions and their interpretation of these is final. 

14

Guidelines 

General 

Culinary art exhibitions are the show window of the profession and should serve daily 

practice, give junior cooks new ideas and inform a broader public of the progress in 

culinary art. For economic and personal reasons, exhibits should reach the greatest 

effect by simple means. Judges will recognize the personal skill and performance of the 

exhibitor. For exhibitors and judges, the following guidelines shall apply. 

Exhibits 

Exhibits must be designated correctly. In order to get appropriate recognition by the 

judges, the exhibitor must exhibit the entire category requirement on that day. 

1. Composition 

- Ingredients and side dishes have to be in harmony with the main piece as to quality, 

taste and color. 

- For classical dishes, the original recipe is applicable (in case of doubt, Escoffier shall 

prevail). 

- Platters must not present pompously piled up classical ideas, but modern culinary art 

served up in an efficient manner, i.e. dishes carefully prepared and finished that may 

be considered to constitute wholesome and healthy nourishment in the sense of 

dietetics. 

2. Correct Preparation 

- Appropriate, culinary impeccable and healthy preparation, free of unnecessary 

additions and ingredients. The exhibitor assures that the exhibits have been produced 

and prepared completely by himself, or the registered team members. If this 

assurance is not given, the jury will not judge the exhibit. 

- Clean, correct cut of meat. 

- Meat English style has to be roasted a point, i.e. pink, so that no blood comes out in 

the process of glazing with aspic. 

- The platter should not look unattractive by meat and vegetable juices. 

- Vegetables have to be cut in an exact expert way. 

- For better preservation, side dishes should not be overcooked. 

- Artificial thickening may be used for whipped cream, whipped egg white, creams etc. 

- Dishes, conceived hot but exhibited cold, must be glazed with aspic (for preservation 

purposes). 

15

Guidelines 

3. Practical and Modern Serving 

- Economy and time spent have to be taken into consideration. 

- Plate dishes should correspond to actual service, rule of dump: 1/2 of a la carte dish. 

- Pompous plates should not be used. 

- Plate bottoms must not be mirrored. 

- Meat slices have to be arranged before the remaining piece of meat with the cut in the 

direction of the viewer, and not as they fall when cut, to allow the guest to serve himself 

quickly and without any difficulty. 

- Artificial ways of serving, salad leaves, bunches of parsley, tomato halves & roses, 

radishes, whole Truffles do not belong on a cold or hot restaurant plate. 

- Egg dishes are served on glass or china plates only. 

- If eggs are served on silver plates, they must not get in touch with the plate. 

- Paper should only be used under dishes fried in the frying pan, not otherwise. 

- If textile napkins are used, they should be underlined by paper doilies. 

- Meat, fish, vegetables and sweets should not get in touch with textile. 

- Small croutons are not considered to be bases. 

- Plate rims should remain free. 

- Tinfoil, wax, wood and similar things do not go together with cooked dishes and have 

to be avoided. 

- The coloring of aspic, especially in color glazing and unrelated for the treatment of 

food, is unsanitary and undesirable. 

- If fruits are used, meat should be garnished only with small fruits, thin fruit slices, etc. 

4. Presentation 

- The size of the plate must be adequate to the dish and the number of persons. 

- Dishes should be nicely served and be in perfect harmony. 

- Main dish and decoration should be in conformation as to size and colors. 

- The plates should not give the impression of being overloaded. 

- If necessary, side dishes have to be served separately. 

- Sauceboats should be filled to 1/2 only. 

- Vegetables which are not precisely cut or which are formed into shapes lead to 

a reduction of points. 

5. Difficulties and Work Expended 

Taking into consideration that victuals are employed, the judgment is primarily based on 

the artistic work but also on the degree of difficulty and the work expended. 

16

Untitled - Egyptian Chefs Association

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