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This is where chocolate turns into art
Observe the delectable chocolates and intricate
showpieces designed by professional pastry chefs
and culinary students in this year's competition,
sponsored by the Pastry Professionals Association.
All entries will be displayed for the entirety of
the show. Students and professionals will compete in
the following categories:
• Chocolate Wedding Cake
• Chocolate Confections
• Chocolate Showpiece
• Chocolate Dessert Buffet Platter
• Chocolate Bread
This year's theme is SPORTS.
If you are a pastry chef or student enrolled in
a culinary school and would like to compete, please
read the following rules and regulations and complete
an entry form. For questions, contact Sharon Gilsrud
at RGilsrud5@aol.com or 612.670.6683. Entry forms
and fees must be submitted to Sharon by October
20.
Twin Cities Chocolate Extravaganza Chocolate Competition,
Sponsored by the Pastry Professionals Association
Read Rules and Regulations Carefully
Entry Rules:
• Mail entry form to: Sharon Gilsrud, 6142
Golden Valley Road, Golden Valley, MN 55422
• Each person must include $10 entry
fee, payable to the Pastry Professionals Association.
Entry fees will not be refunded.
• Entry form must be postmarked no later than
October 20, 2007. Entries postmarked after 10/20
and before 10/30 require a $15 entry fee. No entries
will be accepted after November 1.
• Entry form must include a signed "Photo
Release" form.
General Rules and Regulations:
• Items must be set up by 9:00 a.m.
on Saturday, November 15, 2008 (building will open
at 7:00 a.m.). Judging begins promptly at 9:30 a.m.
Each contestant will be given a 24" x 48"
space to display their entry. The competition theme
this year is Sports.
• Entries must be the exclusive work of the
entrant(s) with no assistance in any form from anyone
else.
• Electrical outlets are NOT available.
• Decisions of the panel of judges are final.
• Plates will be on display for two days.
Every effort will be made to ensure that displays
are not damaged or taken; however the producers
of the show and the Pastry Professionals Association
are not responsible for any above mentioned occurrences.
• Winners will be posted by the items on display
immediately following the judging at approx.
1:00 pm on Saturday. Medals will be awarded in a
ceremony on Sunday at 2:00 pm.
• Item must remain on display until 5:00 p.m.,
and any displays not picked up by 6:00 p.m. on Sunday
will be destroyed.
Contest Information:
• You will be
judged on a point scale of 0-40 points. There will
be a panel of three judges; the scores will be averaged
to attain a final point total. This system will
allow each competitor an opportunity to win first,
second, or third place award based on the quality
of execution and fulfillment of criteria for each
category. Awards are as follows:
° 36-40 points: GOLD medal
° 32-36 points: SILVER medal
° 28-32 points: BRONZE medal
° 0-28 points: Certificate of Participation
• Contestant Categories include:
° Student - "Student" means person
must be enrolled in a culinary school.
° Professional - "Professional" means
person who makes his/her living in the culinary
industry.
Chocolate Wedding Cake Rules and Regulations:
• Each entry will include a "dummy"
cake:
° Wedding cakes must be iced or covered in chocolate.
Any form of icing may be used. i.e. fondant, butter
cream, or ganache.
° Decoration and embellishments on the cake
are to be a minimum of 75% chocolate. White
chocolate is acceptable.
° Wedding cakes must be a minimum of three tiers.
° Wedding cakes will be judged as professional
participants (students can enter but will be judged
as professional).
° Styrofoam dummies or real cake may be used;
however the display cakes must be able to be reproduced
in real cake.
• Each entry will also include a 6" tasting
cake:
° Cakes must be chocolate
° Cakes must contain filling - need
not be chocolate
° Tasting cake must be iced or covered in chocolate
to match tiered cake. Any form of icing may be used.
i.e. fondant, butter cream, or ganache.
° Cakes will be judged on texture and flavor.
° Does NOT need to be decorated.
• Scoring Sheet:
° General appearance - max 10 points
° Cake covering/icing - max 10 points
° Difficulty of technique - max 10 points
° Creativity/originality - max 10 points
• Criteria and standards judges will use:
° General Apperance of the Cake - level on top
with good straight sides, logical height piping
uniform and free of air bubbles, starring should
be equal, uniform and no points, flowers should
show definite petals, theme should be properly
represented. Neatness, cake centered on the board;
no excess icing on cake or board.
° Borders, lines, string and scroll work, piping,
and hand work filigree, line and string work should
be fine, neat, delicate with no flaws, even or uniform
in size.
° Colors, choice & use - Color consistent
shading, balanced and harmonized, and appropriate
to theme or decorative motif.
° Cake Covering and Icing: Icing: Texture
should be smooth and flawless, no air bubbles or
water spots. No thicker than 1/4” and no crumbs
or show through. Rolled Fondant: A matte
finish, smooth and flawless, rimmed
properly no patches. No thicker than ¼”.
° Flowers: Icing: Definite shaped petals with
proper form, correct number of petals, coloring
and detail as close to real as possible. Leaves:
Appropriate to flower, proper size, coloring as
close to nature as possible.
Chocolate Confection Rules and Regulations:
• To enter you must have 2 different confection
flavors that harmonize.
• They must be at least 75% chocolate. White
chocolate is acceptable.
• Contestant will supply 1 plate of confections
for display (need only have one of each type, but
may have more) and 3 of each flavor for judges
to taste.
• There will be little work space available
so it is advised to bring items as complete as possible.
• Flavors must be presented with tasting plate.
• Scoring Sheet:
° Item 1 - Flavor - max 5 points
° Item 1 - Texture - max 5 points
° Item 1- Appearance - max 5 points
° Item 2 - Flavor - max 5 points
° Item 2 - Texture - max 5 points
° Item 2- Appearance - max 5 points
° Harmony of flavors - max 5 points
° Creativity/originality - max 5 points
• Criteria and standards judges will use:
° Overall balance of flavor, texture, and appearance
° Demonstration of skill
° Creativity and Originality
Chocolate Showpiece Rules and Regulations:
• The showpiece must be made of 100% chocolate
(any color), although an armature may be used for
a sculpture.
• There will be little work space available
so it is advised to bring items as complete as possible.
• Scoring Sheet:
° Representation of theme - max 10 points
° Degree of difficulty - max 10 points
° Demonstration of skill - max 10 points
° Overall appearance and balance - max 10 points
• Criteria and standards judges will use:
° Representation of theme
° Degree of difficulty
° Demonstration of skill
° Overall appearance and balance
Chocolate Dessert Bufflet Platter Rules
and Regulations:
• All items must contain a total of 35% chocolate
(white or dark)
• You must have 6 separate items - with a
total of 9 pieces of each -- 6 of each on display
platter and 3 of each (for tasting) on separate
plate for judges.
• Portion sized at petite four size (1-2 bites)
• Scoring Sheet:
° Plating - Balance - max 5 points
° Plating - Color - max 5 points
° Plating - Garnish - max 5 points
° Dessert Items - Flavors/Texture - max 5 points
° Dessert Items - Execution of skills - max
5 points
° Dessert Items - Portion size - max 5 points
° Overall difficulty - max 5 points
° Creativity/originality - max 5 points
• Criteria and standards judges will use:
° Overall balance of flavor, texture and color
° Execution of skills demonstrated
° Color – good balance
° Shapes – good combinations
° Decorations - Difficulty of Technique
° Creativity and Originality
Chocolate Bread Rules and Regulations:
• All items must contain a total of 25% chocolate
(white or dark)
• A total of 2 loaves must be presented: one
for tasting by the judges and one for whole
loaf display
• Scoring Sheet:
° Bread Items - Texture/Crumb - max 10
points
° Bread Items - Flavor - max 10 points
° Bread Items - Shaping/Appearance - max 10
points
° Overall difficulty - max 5 points
° Creativity/originality - max 5 points
• Criteria and standards judges will use:
° Overall balance of flavor, texture and color
° Skills demonstrated
° Creativity and Originality
Please fill out an entry form to enter the competition
(CLICK HERE). For questions, call Sharon at
612.670.6683 or Amy at 651.214.3464.
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