Golden Spoon 2015- Final Round, Information
The Golden Spoon Contest 2015 will take place on December 1st, 2nd and 3rd 2015 at the Trading Center Minh Sang (888 Binh Duong Boulevard, Thuan Giao, Thuan An, Binh Duong province. In order to facilitate better organization of the contest the organizing board would like to inform competitors of the following information:
1.The content of the final round is called “Secret ingredients”
· The Organizing Committee will prepare the secret main ingredients and spices for the black box
· Teams will take turns to make their selections at random
· Each team will then have 60 minutes to set up their menu and visit the market to select their required ingredients and spices
· At the end of the 60 minutes the market will close. Teams will not be allowed to make further choices or change any items.
· There will be 90 minutes for food preparation prior to commencement of the competition. Food cannot be seasoned or cooked during this period; nor can contestants prepare the table for displaying dishes. This time is also used for journalists, media recording and interviews. Once the contest starts, media will not be allowed access to the contestants for the two hour duration.
· Official time for the contest: 120 minutes (2 hours)
A corner of the “countryside market” in the final round of the Golden Spoon Contest 2014
2.Notes for contestants in the final round
· All contestants are allowed to provide their own utensils (pots, pans, knives, chopping- board etc.), kitchen equipment (fridges, ovens etc.) and display and support items (vases, stands, and kitchen utensils etc.)
· It is vital that ingredients are measured accurately. Points will be deducted for any ingredients and spices, unused at the end of competition time.
· From the moment contestants receive the main ingredients they will be allowed no contact with external sources. This includes assistance in flower decoration or table arrangements. No contestants will be allowed the use of telephones. Any deviation from this will result in points being deducted.
· Each team will have one supervisor observing during the contest (between the hours of 7 am and 6 pm on December 2nd 2015)
3.Agenda for each team
Below is the agenda for all teams. It is required that all team members respect the time frame as mentioned in this agenda (there will be no exceptions)
Time
| Program Contest
|
November 30th 2015 |
(230 Binh Duong Boulevard, Phu Hoa Ward, Thu Dau Mot City)
|
December 1st 2015 |
8.00 – 8.30 | All teams to gather in the hotel lobby Teams will be collected from the hotel and transported by car to Minh Sang Plaza- Trading Center
|
8.30 – 10.00 |
Teams meet with the Judge and Organizing Committee to discuss content, procedure and regulations for the final round Sharing experience with the champion of Golden Spoon Contest 2014 Rehearsals of the Opening Ceremony (All teams to be present with sufficient team members. Any questions or concerns - consult the judge directly)
|
10.00 – 12.00 | All the teams available for media photos at Minh Sang Plaza Trading Center Visit to the contest area
|
12.00 | Lunch is served at the hotel Free time
|
17.00 | Teams will be collected and transported to the Phuong Nam Tourism area – Binh Duong province to attend a Gala Dinner
|
18.00 – 20.00 | GALA DINNER Program Dinner with the Organizing Committee, the Judge and guests. Announcement of the official Judge for the final round
|
20.00 | Teams will be picked up from the Nam Phuong Tourism area
|
December 2nd 2015 |
6.30 |
Teams gather in the hotel lobby to report to Organizing Committee Teams will be collected from the hotel and transferred to contest location. All teams must wear the Chef uniforms provided by the Organizing Committee Address: Minh Sang Plaza- Trading center (888 Binh Duong Boulevard, Thuan An, Binh Duong province)
|
7.30 | Opening ceremony of the Final Round – Golden Spoon Contest 2015
|
8.00 | Contestants have to draw at random to get their instructions, then move to the cooking area
|
8.30 – 9.30 | Team discussion time, setting up the menu and visiting the market ▪ The market will be set up in the contest area. ▪ Teams can assign tasks to team member, such as going to market or preparing foods. Seasoning or cooking is not allowed at this time. Teams complete their Menus and send to the supervisor (Menu, list of ingredients including specific quantities and basic instructions on food preparation)
|
9.30 | Market closes marking the end of time allocated for getting or exchanging ingredients.
|
9.30 – 11.00 |
Food preparation time. Seasoning or cooking is not allowed at this time. ▪ All teams to prepare prior to the contest. ▪ Teams may select kitchen utensil made by Ly’s Horeca. At this time teams can select additional or exchange Ly’s Horeca products for their party table. ▪ Organizing Committee arrange snacks and drinks in the cooking area for each team. This time is also set aside for media questioning, recording and interviews
|
11.00 | Official time for the contest: 120 minutes or 2 hours
|
11.00 – 13.00 | All the teams must complete cooking and plating in addition to food presentation Supervisors of all teams will check the cooking area and dish presentation area to ensure accuracy and fair play
|
13.00 | End of contest
|
13.00 – 15.00 | Judging of presentations
|
15.00 – 17.30 | The judge will taste all the dishes Each team is allowed three minutes to present their menu: i.e. the description of the dish, component parts, ingredients and its nutritional values. The judge will question the teams After tasting, all the teams attend the Q&A section If any team asks too many questions, they have to select one at random, which will then be withdrawn. The questions may cover: cooking techniques, food safety and regional food culture etc. Team members can discuss before giving their final answers. Time for the Q&A section is three minutes. |
17.30 | Tasting section ends.
|
17.30 – 18.00
| Teams clean their cooking and display spaces. All used dishes and tools to be returned to the organizing committee Teams are allowed outside support in cleaning their cooking space.
|
| 18.00– 18.30 | All teams will be collected at the Minh Sang Plaza to travel back to hotel Free time |
December 03rd 2015 |
9.30 – 10.00
| Teams collected from hotel to travel to Minh Long I Co. Ltd
|
10.00 – 11.30
| Factory visit and explanation of Ly’s Horeca production process Meeting with heads of Minh Long Co. Ltd
|
11.30– 12.00
| Teams travel back to Becamex hotel
|
12.00
| Lunch is served at the hotel
Free time
|
16.00
| Teams collected from Becamex Binh Duong hotel to travel to the Caravelle Hotel, HCMC to attend the Award Ceremony of the Final Round – the Golden Spoon Contest 2015.
|
18.00 – 18.30
| Teams assemble at the stage for Award Ceremony
|
19.00 – 21.00
| Award Ceremony and announcement of final results – Golden Spoon Contest 2015 Dinner
|
21.00
| Closing section Teams return to Becamex Binh Duong Hotel
|
4. Notes:
1.Accommodation: Hotel for all competitors to be booked by the Organizing Committee.
2.Preparation:Organizing Committee will provide:
Cooking area with preparation table sized 3.6m x 0.9m, two gas stoves, sink, garbage bin, power outlet
Dish display with table for displaying food sized 1.4m complete with black table cloth, kitchen utensils (plates, bowls etc.)
3. Teams to wear uniforms (shirt, hat, scarf for chef, gloves and apron) provided by Organizing Committee.
4. All teams will receive rewards and support after the Award Ceremony.
These are the basic regulations of the final round
Further information for the Golden Spoon Guidelines 2015, from the website: www.chiecthiavang.com or www.facebook.com/chiecthiavang.
Contacts: For further questions or concerns please contact the Organizing Committee:
* Thuy Tran
Phone:0907 665 121 0907 665 1210907 665 121 0907 665 121
0907 665 121;
Email:thuytran.bsa@gmail.com; thuytran@chiecthiavang.com
* Mr Hieu Le
Phone: 0122
6744 111;
Email:quanghieu@minhlong.com
Organizing Committee