In order to expedite preparation for all involved, the Organizing Committee has prepared the following program:
Date: October 27 and 28, 2015
Contest location: Van Thanh Tourist Area, 48/10 Dien Bien Phu St, Ward 22, Binh Thanh District, Ho Chi Minh City
Number of teams: 31
October 27, 2015: Eight teams in the morning, Eight teams in the afternoon
October 28, 2015: Eight teams in the morning, Eight teams in the afternoon
Time
| Program Contest
|
Team Activities
For teams competing on Octorber 27th: 4:00 - 5:00, October 26, 2015 For teams competing on Octorber 28th: 6:00 - 7:00, October 27, 2015 |
Morning of October 27th 2015 |
Agenda for the first round(teams competing on morning of October 27) |
6:00 – 7:00 am
| All teams gather at the contest area. Time for preparation of ingredients( teams cannot season or pre-cook any food).
|
7:00 – 7:30 am
| Opening ceremony of the semi- final round, 2015 Golden Spoon contest
|
7:30 – 9:30 am
| 120 minutes (2 hours) for cooking and plating
|
9:30 – 10:00 am
| Presentation section: Judges review and comment
|
10:00 – 11:30 am
| Tasting section: Judges review and comment
- Each team will have three minutes to present their menu: meaning of the dishes; components; ingredients; nutrition, etc..
- Q&A section will follow: Judges will question each team for up to three minutes.
Question asked of each team may relate to anything such as nutrition, regional dishes, traditional dishes, intent of the menu, etc..
Team members are allowed to discuss with one another during this section before answering the judges.
|
11:30 am – 12g00 noon
| Teams must clean their cooking and display space. All dishes and tools must be returned.
|
Afternoon of October 27, 2015 |
Agenda for the second round ( teams competing in the afternoon of October 27th)
|
12:00 – 1:00 pm | Teams gather at the contest area.
Time for preparation of ingradients(teams cannot season or pre-cook any food).
|
1:00 – 3:00 pm
| 120 minutes( 2 hours) for cooking and plating.
|
3:00 – 3:30 pm
| Presentation section: Judges review and comment.
|
3:30 – 5:00 pm
| Tasting section: Judges review and comment
- Each team will have three minutes to present their menu: meaning of the dishes; components; ingredients, nutritions, etc.
- Q&A section will follow: Judges will question each team for up to three minutes.
Questions asked of each team may relate to anything such as nutrition, regional dishes, traditional dishes, intent of the menu, etc.
- Team members are allowed to discuss with one another during this section before answering the judges.
|
5:00 pm
| End of the first day
|
Morning of October 28, 2015 |
| Agenda for the third round ( teams competing on the morning of October 28th) |
6:00 – 7:00 am
| All teams gather at the contest area. Time for preparation of ingredients( teams cannot season or pre-cook any food).
|
7:00 – 7:30 am
| Opening ceremony of the semi- final round, 2015 Golden Spoon contest
|
7:30 – 9:30 am
| 120 minutes (2 hours) for cooking and plating |
9:30- 10:00 am
| Presentation section: Judges review and comment
|
10:00 – 11:30 am
| Tating section: Judges review and comment
- Each team will have three minutes to present their menu: meaning of the dishes; components; ingredients; nutrition, etc..
- Q&A section will follow: Judges will question each team for up to three minutes.
Question asked of each team may relate to anything such as nutrition, regional dishes, traditiional dishes, intent of the menu, etc.
- Team members are allowed to discuss with one another during this section before answering the judges.
|
11:30 am – 12:00 noon
| Teams must clean their cooking and display space. All dishes and tools must be returned. |
Afternoon of October 28, 2015 |
Agenda for the fourth round ( teams competing on the morning of October 28th) |
12:00 – 1:00 pm
| Teams gather at the contest area.
Time for preparation of ingradients(teams cannot season or pre-cook any food). |
1:00 – 3:00 pm
| 120 minutes (2 hours) for cooking and plating |
3:00 – 3:30 pm
| Presentation section: Judges review and comment |
3:30 – 5:00 pm
| Tating section: Judges review and comment
- Each team will have three minutes to present their menu: meaning of the dishes; components; ingredients; nutrition, etc..
- Q&A section will follow: Judges will question each team for up to three minutes.
Question asked of each team may relate to anything such as nutrition, regional dishes, traditiional dishes, intent of the menu, etc.
- Team members are allowed to discuss with one another during this section before answering the judges.
|
5:00 pm
| Team gather on stage for the closing ceremony
|
5:30 – 8:00 pm | Closing ceremony of the semi- final round southern region, 2015 Golden Spoon contest. Results and awards
|
I. The theme of the semi-final round: “Golden
Dish”
Request: Chefs should
present their most unique or signature dish
1.
Each team will prepare a menu of four dishes (appetizer, seafood, meat and
dessert). These dishes will be made into two portions
One portion
is strictly for the presentation section. The table should be presented with
dishes for four people.
One portion
is for the judges to taste
Desserts are allowed to
be prepared in advance
2. Time:
two hours
3. Things
that each team must supply on own:
Kitchen
tools (pot, pan, knife, chopping board, etc.); tools for decoration (vase,
napkin, wine glasses, standees, etc); kitchen equipment (fridge, oven, etc.)
-Ingredients
that can be prepared in advance without seasoning or cooking.
4. Organizing
Committee
Cooking
area: table for food prep is 3.6m long x .9m wide, gas stove, gas, sink,
garbage bin, power outlet, etc.
Presentation
area: round display table with diameter of 1.6m, black table cloth, crockery
5. If
teams wish to cook with charcoal or require an additional gas stove please email
the organizers a minimum of two days in advance.
6.The
judging panel is made up of eight members: five specialist judges and three
guest judges.
II. Time for team meeting
- Time for team activities
+ For teams competing on October 27th
: 4:00 - 5:00 p.m. October 26, 2015
+ For teams competing on October 28th
: 6:00 - 7:00 p.m. October 27, 2015
- Location:
Van Thanh Tourist Area (48/10 Dien Bien Phu St, Ward 22, Binh Thanh District,
Ho Chi Minh City.
Organizing
Committee provides each team’s identification number and provides the
regulations for the contest
All team
members must be present and on time. For any questions or concers please
contact the Organizing Committee.
III.Contact information
Mr. Le Quang Hieu
Tel: 01696
131 094 – 0947.039.206
Email
: quanghieu@minhlong.com
Ms. Tran Thuy Thanh Thuy
Tel:0907 665 121
Email: thuytran.bsa@gmail.com
Organizing
Committee of Golden Spoon Contest