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ePaper created 2013-03-05, 12:59:00 | version 1.24.0
10 Gold, silver and bronze medals and the corresponding dip- lomas will be awarded for the Cold Culinary Art Show and the Hot Food Competition in the Restaurant des Nations. Thesewillbeawardedineachcasetotheteamcaptain(1per- son), the chefs (4 persons), the pâtissier (1 person) and to the relevant national association of the national team. AWARDS, DIPLOMAS, MEDALS NATIONAL TEAMS Mise en place Production, preparation (cooking method) and hygiene Serving Presentation Taste 0–10 points 0–25 points 0–5 points 0–10 points 0–50 points 100 points JUDGING GUIDELINES FOR THE HOT-FOOD COMPETITION IN THE RESTAURANT DES NATIONS The judging guidelines comply with the WACS Guidelines. Each part of the menu will be judged separately by the jury. The final result is obtained from the average of the total points for each part. The ‘Culinary World Master’Trophy for the 2013 Salon Culinaire Mondial will be awarded to the overall winner amongst the national teams. ASSESSMENT OF THE NATIONAL TEAMS Award Cold food (CA and PA) Hot food Overall rank Rank 1st place 1st place 1st place 1st place 2nd place 2nd place 2nd place 2nd place 3rd place 3rd place 3rd place 3rd place