Rules for preparation and presentation
All preparation work, cooking and setting of the dishes, must be done on the day of the competition. In the case that a particular ingredient requires any kind of preliminary preparation (marinated ingredients, very long cooking times, etc.) which cannot be prepared during the time stipulated for the competition, this shall be reported to the organizers at least one month prior to the competition. Acceptance of preliminary preparations shall be confirmed after consultation with the technical supervisor of the competition.
Kitchen facilities, cooking equipment and all sorts of cooking tools will be provided to the participants by the Organization, as well as complete tableware service. Nevertheless, participants are free to bring specific tools, kitchen or tableware if needed. Chefs requiring very specific instruments or equipment are requested to check availability with the Organization well in advance
Tasting dishes to be prepared:
The number of portions to be prepared will depend on the number of the members of the jury, with one extra portion for the photography.
Presentation to the judges
The cooking stations for each team and their performing order will be decided by a draw to be done in front of the competing teams. However, the Organization reserves the right to modify that order in case it is considered necessary for logistical reasons / or use of the equipment.
The presentations will take place throughout the morning in alternating order by teams and according to the order of the draw: the three starters, the three main dishes and the three desserts.
During the competition, each team will have a maximum of three hours to complete and present its paired menu to the jury. In addition, and in accordance with the timetable established, each combination of dish and Sherry wine must be ready for presentation within intervals of 55 minutes (50 min. for cooking and 5 min. for setting the dishes), so that all eight teams complete their presentations of the first dish, followed by the second one and finally the dessert.
Service to the judges:
The sommelier will serve the wine to the judges before the arrival of the food.
Thereupon the dishes will be served to each judge, for which the teams will have two waiting staff at their disposal either provided by the Hotel and Catering School or the organisers.
Changes between one service and the next (plates, glasses etc.) will be carried out by staff provided by the Hotel and Catering School or the organisers.
Presentation to the judges:
Presentations to the jury can be done in either Spanish or English, with translation available for members of the jury.
Each team will be allowed a maximum of 10 minutes to present each proposed pairing to the members of the jury. During this time they shall:
- Present and explain the dish (chef)
- Serve and explain in detail the wine chosen (sommelier)
- Describe and justify the food & wine pairing (both)
- Answer questions from the members of the jury (both)
- Delays over the indicated maximum times will be penalized in the final punctuation, even to the extent of the disqualification of the team.
Wines will be tasted in Riedel glasses -official partner to this event-, the Chianti model (or similar), provided by the Organization.