Wettbewerbsausschreibung_e

9 Each national team must produce a 3-course meal for a total of 110 persons within a period of 5 hours in the Restaurant des Nations (the tasting servings for the jury are included in this number). All products used for the preparation of the 3-course meal must be procured and brought in by the national teams themselves. The national teams will be remu- nerated with CHF 18 per 3-course meal. For 110 meals, this amounts to an overall sum of CHF 1,980. A precise description of all the dishes in the 3-course meal, including colour photos, a team photo and spon- sors’ logos must be submitted to the Schweizer Koch- verband by 1.5.2013. (Further details will be supplied regarding resolution, format and pixels for the colour photos.) If basic components are brought in already prepared, these must conform with the WACS culinary rules. The form in which foods are permitted to be brought in are as follows: • Lettuce – prepared, washed but not mixed or cut. • Vegetables – cleaned, peeled, washed, not cut – must be raw. • Fish – gutted and scaled, but not filleted. • Shellfish must be raw, in their shells, but cleaned. • Crustaceans must not have been peeled. • Meat/poultry – off the bone, not portioned, not cut, bones for stock or sauces may be cut into small pieces. • Stock – basic stock, neither reduced nor seasoned and without any additional ingredients (garlic, wine, etc.) • Basic dough, sponge, meringue – may be brought in but not already cut/rolled out. • Basic recipes may be weighed out already but not further processed. • Fruit purée – fruit purées may be brought in but no finished sauces. • Decorative elements must be made in their entirety (100%) in the kitchen. Teams that do not comply with this rule will have their points reduced by up to 10% of their final result in the hot food category. Workplace at the Restaurant des Nations The kitchens at the Restaurant des Nations are modern and accessible to public view. The national teams are requested to present themselves in clean professional clothing. The kitchen equipment and inventory must be handled with care. The national team in question will be held re- sponsible for missing items of equipment. Hygienic and meticulous work will be taken into consideration, as will the clean and orderly condition of the kitchen following completion of the work. Deployment of the team in the Restaurant des Nations Four chefs and 1 pâtissier and the team captain are en- titled to work on the hot food. When serving starts, one member must leave the kit- chen, who is then responsible for handing out/checking the dishes as they are served. The annoncier may only put decorations on the plates (no sauce). EXHIBITION CONDITIONS FOR THE HOT-FOOD COMPETITION IN THE RESTAURANT DES NATIONS

Wettbewerbsausschreibung_e

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