Untitled - Egyptian Chefs Association

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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