26-30.11.2022

EXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATION

26-30.11.2022

EXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATION
Organiser and responsible supervisor of the international culinary exhibition
EXPOGAST 2022 Villeroy & Boch - Culinary World Cup: Vatel Luxembourg, Associationof professional chefs of the Grand Duchy of Luxembourg, Amitié GastronomiqueFrancois Vatel.
For all information concerning the competition in relation to EXPOGAST 2022 Villeroy& Boch - Culinary World Cup please check our website www.vatel.lu or contact usby email: cwc@pt.lu

Organised by:

Supported by:

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Duration

Opening hours

Opening Ceremony

Closing Ceremony

Daily Ceremony

Outfit of the team of thenational teams
Registration

Registration ends on
February 28th, 2022

The Expogast 2022 - Villeroy&Boch Culinary World Cup takes place from Saturday 26th of November to Wednesday
30th of November 2022 at Luxexpo The Box, Luxembourg-Kirchberg.

Daily exhitibition hours are:• for participants from 5.00 am to 9.30 pm• for visitors from 11.00 am to 9.00 pm

The national teams are going to be officially introduced during the opening ceremony which takes place on Friday
25th of November 2022 at 5.00 pm at Luxexpo The Box.
(For organizational matters, changes might be possible)

The award ceremony and the announcement of the Expogast 2022 - Culinary World Cup winners will take place on
Thursday 1st of December 2022 at 2.00 pm at Luxexpo The Box.
(For organization matters, changes might be possible)

The daily ceremony with the announcement of the medals and diplomas of the day (cold exhibition) takes place oneach competition day at 5.00 pm. (For organization matters, changes might be possible)

The members of the national teams are required to wear their cooking outfit, including chef hat during all
the ceremonies.

Online registration must be done via www.vatel.lu.
For further information or questions in relation to the online registration, contact us by email: cwc@pt.lu.

The final and complete registration with the nominal announcement of the teams and its members musr be madeuntil the 28th of February 2022.
The team has to send a picture in color of the whole team by mail to cwc@pt.lu until the 31st of August 2022
for a publication. The menu proposal has to be submitted by email to cwc@pt.lu until the 31st of August 2022.
The national teams are required to pay a participation fee of 500 Euros plus a deposit of 1000 Euros. The deposit
will be refunded at the end of the competition if the team manager can present a handover in due form of the
kitchen and of the professionally correct execution of the hot kitchen competition in the Restaurant of Nations andthe Chefs Table.
Money won’t be refunded in case of no show and if the requested program is not accomplished.
The payment (fee plus deposit) must be done via online payment during the registration procedure(VISA, MASTERCARD). The team can only participate if the total amount of 1500 Euro has been confirmed. Transfer
costs are at the expense of the team.
The registration fee includes 10 entry tickets for the whole lenght of the exhibition.
All the needed documents such as entry tickets will be handed out in the VATEL office Entrée Nord at Luxexpo
The Box, Luxembourg-Kirchberg up on Thursday the 24th November 2022 from 10:00 am onwards.

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Registration modifications

Accommodation

Customs

Material costs

Once the registration is compete, the team will be sent an e-mail including its login and password information in incase the team might modify its registration (free of charge) before October 1st 2022.
Passed that date, the request for further changes can only to be processed by mail cwc@pt.lu or during thecompetition in the jury administration office. Any changes will be charged at 50 Euro each. This payment must be
done at the registration desk upon arrival or for later changes in the jury administration office.

The teams need to book their accommodation on their own. The organizer will reimburse the costs of maximum
40 Euros per person for a limited period of 6 nights and 6 persons for a total of maximum 1440 Euros. Refund will
only be possible against presentation of the original invoice of the hotel (for a stay during competition days).

Generally, there should be no problem with the import of goods in limited quantities into the Grand-Duchy of
Luxembourg.
From overseas, the regulations have to be strictly respected. Each participant receives - upon request - a participation card, which has to be shown at customs upon request. All imported goods comply the health and hygienic foodregulations as defined by the EU.

Material and decoration costs related to the exhibition are at the expense of the team.

NATIONAL TEAMSTeam composition

Program requirements

Only national associations which are member of Worldchefs are allowed to register a national team. A country can
only be represented by one national team.
A national team consists of 6 members and 4 helpers. The organizer will not pay for the helpers neither give them
medals in case the team will be awarded some.
The team must be composed of the same members for both programs “Chefs Table” and hot kitchen competition“Restaurant of Nations”.
For organizational matters, the surnames and names of the 6 team members and the maximum of 4 helpers mustbe submitted at registration. The judges’ folders include the 6 names from the active team members.

The national teams prepare the following two-part program:
1 day “Chefs Table”
1 day hot kitchen program in the “Restaurant of Nations”
The respective day of work in the “Restaurant of Nations” and “Chefs Table“ will be determined by drawing at the
Spring Fair held at Luxexpo The Box in the first months of 2022. Place and date of the drawing will be notified in atimely manner.
The competition schedule is set as follows:
Hot kitchen - Saturday 26th November
Hot kitchen - Sunday 27th November
Hot kitchen - Monday 28th November
Hot kitchen - Tuesday 29th November
Hot kitchen - Wednesday 30th November➜ Chefs table - Tuesday 29th November➜ Chefs table - Wednesday30th November➜ Chefs table - Saturday 26th November➜ Chefs table - Sunday 27th November➜ Chefs table - Monday 28th November

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Goods and raw materials

Preparation kitchen
for mise en place
International jury

In Luxembourg you can purchase all goods and raw materials in high quality that you might require for yourpreparation of the exhibits. It is recommended that orders are made in advance, the participants can receive a listof special shops upon request. The competitor must procure all products by her-/himself.
Black listed products are prohibited.

The teams have to organize the workplace for the preparation and mise en place of their program by themselves.

The international jury consists of officially recognized and approved experts.
By participating in the competition, the candidate accepts the conditions mentioned in this document.
The jury will taste the prepared components of the dishes.
The team members will have 2 members of the jury at their disposal on a daily basis to receive feedback concerning
the accomplished programs. Details will be announced at the team managers briefing.
The decisions of the jury are final and irrevocable.

HOT KITCHEN PROGRAM “RESTAURANT OF NATIONS”:
The participating national teams have to prepare a 3-course menu: 110 menus have to be prepared, allowing thevisitors of the Expogast – Villeroy & Boch Culinary World Cup 2022 to observe the preparation and cooking process.
The menus (served on individual plates) are served and sold at the “Restaurant of Nations”.

Team at “Restaurantof Nations”

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Menu composition

Prescribed quantities

Six (6) team members including pastry chef and four (4) helpers, ten (10) in total.
The total of six (6) chefs + one (1) helper must not be exceeded inside the kitchen box.
The team for the “Restaurant des Nations” must be identical to the team of the “Chefs Table”.
Helpers must dress differently from the 6 chefs of the team.
Helpers are allowed to carry goods but not place them in the fridge or freezer.
Helpers are allowed to polish plates outside the kitchen box.
One (1) of the four (4) helpers is allowed to act as a dishwasher.
Except for the dishwasher no other helper is allowed in the kitchen once competition starts.
For the service one (1) helper will do the announcing onwards the service starts. The announcer is only allowed
to wipe/polish the plates, and is not permitted to place any garnishes/decorations or sauces on the plates.
The team manager is only allowed to stay outside the kitchen area and is not permitted to participate in any way.

1st dish:A hot or mainly hot preparation of fish/and or shellfish and/or seafood with side dishes. The first dish 		must be predominantly hot (more than 50 %).
2nd dish: A hot preparation of meat and/or poultry and/or game with side dishes and decorations in accordance 		with modern nutritional standards.
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3 dish: A dessert made of different textures and temperatures.
Teams that are not completing their tasks within the allowed time or delays during service will have up
to 5 points penalty deduction by the lead judge from their final mark of that section.

The minimum required weight of one cooked portion of the whole menu is 500g
The maximum is according to the actual nutrition standards.

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Benefits for the hot
kitchen - “Restaurantof Nations”
Kitchen “Restaurant of
Nations”

Electrical Equipment basic rules

The organizer refunds 110 x 12 EUR = 1320 EUR per national team of the cost of products purchased.

The kitchen in the “Restaurant of Nations” is well-equipped and visible to the public. The national teams arerequested to perform in clean working clothes.
The porcelain for the “Restaurant of Nations” is offered by the organizer and will be presented during the drawing
in the first month of 2022.
Kitchen furniture and physical inventory must be handled with care. Each national team is liable for missing equipment. Hygienic and accurate work will be judged as well as the state of the kitchen after cooking.

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Electrical Equipment

Each kitchen is equipped with ten (10) plug sockets of 220 volt. Maximum load of 10 kW must not be 		
exceeded.
Additional power outlets are not allowed!
An overload is controlled by fuse. It is the teams’ responsibility to ensure that the electrical load is notexceeded causing a power failure. If a team causes a power failure because of power overload, they can be
penalized up to 10 points.
A maximum of eight appliances and machines can be used in the hot kitchen competition, in addition to what
is already supplied by the organizer.
The team may also bring a max of two transport boxes (GN2/1, max 180 cm height) boxes on wheels, warm or
cold. Nothing on top.
It is not permitted to exchange equipment during the competition, unless there is a machine failure and thejury chairman approves it.

accepted in the hot kitchen “Restaurant of Nations” and “Chefs Table”• Induction plate• Slow cooking and warm holding unit
• Vacuum sealers• Warm temperature regulator• Airbrush compressor• Ice cream maker• Blender• Hand mixer• Blast chiller• Heating unit (on wheels it will be counted as warm transport box)
• Microwave oven
• Dehydrator• Pacojet• Smoking unit
• Sous-vide circulator• Pasta maker• Thermomix• Tabletop mixer• Deep fryer• Meat slicing machine• Vegetable processor• Plate heater
All other equipment is prohibited.

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Mise en Place –Items, permitted to bebrought for the hot
kitchen program“Restaurant of Nations”

Time schedule

Basic stock• can be brought in, but not reduced, seasoned or thickened samples for tasting (cold and hot)• bones for stock (including extra) can be brought in cut into small pieces
Salads• cleaned, washed but not mixed or cut
Vegetables, fruits, potatoes, onions• cleaned, peeled, washed, raw, not cut (exception for vegetables where seeds have to be removed). For example
squash, but only allowed to be cut in halves• onions can be halved to check quality• vegetables like tomatoes may be blanched and peeled• broad beans may be shelled
Vegetable/fruit pulps and purées, …
• can be brought in, but not reduced, seasoned or thickened. Final sauce or coulis must be prepared on site.
Samples for tasting• no glaze or concentrated juices• dried fruit / or vegetable powder permitted• dehydrated fruit or sheets permitted• vegetable ash and home-made spice mixture are permitted
Fish• gutted, scaled, not filleted
Shells• cleaned, raw in their shells
Crustaceans• raw or boiled, not peeled
Meat/Poultry• deboned, not portioned, meat not trimmed, minced or ground• sausages have to be made on site
• raw liver and sweetbread can be soaked in milk or cream when brought into the competition kitchen but notseasoned or marinatedPastry sponge, biscuit, meringue• can be brought in, but not cut, sliced or chopped• macarons cannot be brought in• meringue as a décor has to be dried on site
Decor elements• must be 100 % done on site
Eggs
• can be separated, and pasteurized, but not processed in any other way
Dry ingredients• can be pre-weighted and -measured
Flavoured oils and butter are allowed

From 10.30 am onwards - to stock the food in the fridges.
From 11.00 to 11.30 am – teams get introduced to the use of the kitchen equipment.
From 11.30 to 11.55 am - will be the mise en place check by the jury including the HACCP control sheets.
From 12.00 am onwards the kitchen will be cleared for work by the chairman of the jury or his representative.
From 6.00pm onwards the service starts.
Teams not completing their tasks within the allowed time or delays during service will have up to 5 points penalty
deduction by the lead judge from their final mark of that section.

EXPOGASTNATIONAL CULINARY TEAMS CONDITION OF PARTICIPATION

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

A picture of each dish from the created menu must be sent to cwc@pt.lu in the prescribed time (October 1st 2022
at the latest). The minimum size of each photo must be 2560 x 1920; minimal resolution 200 dpi. If the photos
aren’t sent on time the team will be deducted 10 points penalty from the total score.

International jury

Judging points

Sub-totals

The international jury starts working at 10.30 am.
The judging of the plates takes place during service, which means four (4) plates will be judged per service, without
the team being able to determine which plates.
The served menu must correspond with the required photos.

Mise en place
Hygiene and Food waste
Correct professional preparation• Work skills• Techniques• Workflow
Service
Presentation
Taste

5 points
10 points
20 points

TOTAL:

100 points

5 points
10 points
50 points• 1st dish100 points• 2nd dish100 points• 3rd dish100 points
		Total
300 / 3 = 100 points“CHEFS TABLE”
For each team a “Chef’s Table” is put at its disposal at the end of the kitchen box. (Size will be announced by theend of May 2022.) In the interest of safety in the halls it is forbidden to dismantle the tables or to add one’s own
tables.
The only additional item allowed on the table are the menus and plinths for the plates. The diameter of the plinths
must be smaller than the plates/platters they have to support.
Only the porcelain for the hot preparation (s. point 5 – menu composition) is offered by the organizer and will bepresented during the drawing in the first months of 2022. All other china has to be brought by the teams themselves.

HOT KITCHEN PROGRAM – “CHEFS TABLE”
The team is choosing a theme that must be reflected in the different preparations. (eg: springtime or feel thenature, …)Team at “Chefs Table”

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Six (6) team members including pastry chef and four (4) helpers, ten (10) in total.
The total of six (6) chefs + one (1) helper must not be exceeded inside the kitchen box.
The team for the “Chefs Table” must be identical to the team of the “Restaurant des Nations”.
Four (4) helpers are allowed to carry goods but not place them in the fridge or freezer.
Helpers must dress differently from the 6 chefs of the team.

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Team during the serviceof the Chef Table

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Helpers are allowed to polish plates outside the kitchen box.
One (1) of the four (4) helpers is allowed to act as a dishwasher.
Except for the dishwasher any other helper is allowed to be in the kitchen once the competition starts.
The team manager is only allowed to stay outside the kitchen and is not permitted to participate in any way••

The serving chef, one (1) team member is responsible to assist the guests during service of the Chefs Table.
One (1) team member will carve/slice the remaining four (4) portions from each of the main pieces on thefestive platter.
One (1) team member will explain the theme or the dishes to the guests.
Three (3) sets of menus/recipes with clear description of the theme and dishes have to be provided to thejudges.
Set up of the table can be done by the helpers or team members.
The helper is not allowed at all to participate in the service of the food.
The Centerpiece/ Showpiece can only be handled by team members. Helpers are not allowed to assist.
The organizer will provide the waiters who will serve the guests of the Chefs Table.

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Menu composition

Dips / Butter and breads (reflection of your country’s traditions and specialties)• Two (2) different types of dips/butters are required to be made by the team in the kitchen and set on the table
for the guests. 1 additional set will be set aside for the jury.
• Bread can be pre-made and brought into the kitchen. It may be served warm, or at room temperature.
Finger Food Cold and Hot• Four (4) different kinds of fingerfood – two (2) cold and two (2) hot varieties of finger food.
• Served on platters on the Chefs Table. These have to be on two (2) platters for ease of service.
• Finger food needs to weigh between 10g – 20g. Guests should be able to eat them in one bite. They cannot be
served with any liquid/served in bowl.
• Two (2) different kinds served cold (14 pieces of each = 28), 10 pieces of each will be served to the guests and4 pieces of each will be served to the jury
• Two (2) different kinds served hot (14 pieces of each = 28), 10 pieces of each will be served to the guests and4 pieces of each will be served to the jury
One (1) cold Festive platter for twelve (12) to be comprised of, fish and /or shellfish and or seafood• Two (2) various preparations of main pieces• Two (2) appropriate garnishes to accompany the main pieces• The main pieces for the buffet must have an end piece (butt piece)• The main pieces need to be cut into eight (8) portions displayed on the platter• Four (4) portions must remain on the end piece. The end piece will later be carved by a team member in front of
the guests – it cannot be sliced by a helper• A minimum of two (2) accompanying sauces/chutneys, served separately• One (1) Salad served separately• The platter itself must be in one (1) piece, and appear as one unit, it must be moveable as one unit
• No plates, bowls, spoons or service vessels are permitted on the platter.
• Ten (10) portions will be served to the guests and Two (2) portions will be served to the jury
One (1) ‘Plant based’ Intermediate Course (Plated in the kitchen)• One (1) HOT plated service, combination of ingredients at the team’s selection, will require a sauce andsuitable garnishes.

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

One (1) Plated Hot Preparation main course (Plated in the kitchen)• The meat protein will be announced 3 months prior to the event• Side garnishes and decoration in accordance to modern and nutritional standards.
One (1) plated dessert• With three (3) main components of which one needs to be hot.
• Sauces and decoration are of your choice, but are not considered as a component.
Petits-Fours• Fourteen (14) pieces x 3 varieties = 42 pieces• Two varieties (2) are of the chef’s choice.
• One variety (1) must be vegan.
• One of these three types of petits-fours must be made without the use of any molds.
• The petits-fours will be displayed on a serving tray.
• The petits-fours will be presented to the guests by the pastry chef.
• Ten (10) pieces of each will be served to the guests and Four (4) pieces of each will be served to the jury.
The Centerpiece / Showpiece• Minimum height required is 50 cm, and the maximum height allowed is 60 cm. above the base.
• The maximum dimensions of the base are 60 cm x 40 cm x 15 cm height, but the centerpiece may extend
beyond the overall width and/or length of the base.
• The showpiece should demonstrate at least 3 different techniques.
• Non-edible structure or elements are not allowed in the centerpiece (except for the base).
• All elements of the showpiece must be self-supporting.
• The centerpiece must be completely assembled, and displayed on the table at the start of the allocated cooking
time.
• Gold, silver, and bronze medals will be awarded to the 1st, 2nd and 3rd overall centerpieces.
The minimum required weight of one cooked portion of the whole menu is 550g

Additional explanation to
the menu composition

Benefits for“Chef’s Table”
Mise en Place – Items,
permitted to be broughtfor the “Chefs Table”

Rules for dip/butter• Dips have to be completely done in the kitchen
Rules for intermediate course vegan• All products have to be vegan• Main component, sauce, suitable accompaniments

The organizer refunds 250 EUR per national team for the cost of products purchased.

Basic stocks• can be brought in, but not reduced, seasoned or thickened• these are to be presented to the jury in cold and warm format for tasting.
• bones for stock can be brought in cut into small pieces.
Salads, cleaned and washed
Vegetables and fruits cleaned, can be cut/trimmed (any shape), BUT must be raw• fruit and vegetable purées are permitted but must not be seasoned or finished item
• no glaze or concentrated juices• dried fruit /or vegetable powder permitted• dehydrated fruit or sheets permitted• vegetable ash and home-made spice mixture are permitted

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Fish must be gutted, scaled, and even can be fileted if required.
• its allowed to bring in only the necessary quantity/piece/size used for the main piece of the showplatter.
Shellfish/ crustaceans – clean, raw, can be removed from their shell
Meat/Poultry/Game• deboned, trimmed but not portioned• proteins cannot be brought in minced. Mincing must be done in the kitchen.
• liver and sweetbreads can be brought in soaked in milk, but not seasoned or flavoured.
• smoked fish, prosciutto, chorizo, bacon, are allowed as long as they are further processed in the kitchen.
Pasta dough• can be flavoured and rolled into sheets, but it cannot be portioned
Decor elements• must be 100 % done on site
Eggs
• can be separated, and pasteurized , but not processed in any other way
Dry ingredients• can be pre-weighted and -measured
Flavoured oils and butter• are allowed
Pastry• pastry Sponge, biscuits, not cut or stenciled• macaroons or macarons need to be made on premise• decor elements 100% made on site
• titanium dioxide, metallic powders, and artificial food colors are not permitted
Centerpiece / showpiece is permitted to be brought in assembled, or in parts

Equipment and service
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A completely equipped kitchen will be provided by the organizer. An equipment list is sent out six (6) months
prior to the competition.
The team is responsible for the service in front of the “Chef’s Table” (no beverages services).
Cooking utensils will be provided by the organizer instance.
Serving utensils (sauce pans, soup bowls…) have to be brought in by the teams.
A detailed list of the provided utensils and a kitchen plan is sent out six (6) months prior to the competition.

Time schedule
The kitchen will be available to the teams at 12.00 am• Mise en place and control
12.30 am
• Start for the practical preparations
1.00 pm• Service starts at
7.00 pm
Teams not completing their tasks within the allowed time or delays during service will have up to 5 points penalty
deduction by the lead judge from their final mark of that section.

International jury
The international jury starts working at 12.00 am.
Judging of plates/platters takes place during service, which means two (2) samples will be taken at the same timeas the guests for judging, without the team being able to determine which samples.
The served menu must correspond with the documentation including the menu, given to the chairman of the jury.

NATIONAL CULINARY TEAMS CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Judging points

Sub-totals

Mise en place
5 points
Hygiene and Food waste
10 points
Correct professional preparation
20 points• Work skills• Techniques• Workflow
Service5 points
Presentation
10 points
Taste
50 points
		
TOTAL:
100 points

Program – Chefs table A:
Finger food & dips
Festive platter & salad
100 points
Program – Chefs table B:
Intermediate Vegan course
Hot main course
100 points
Program – Chefs table C:
DessertPetits-Fours
Showpiece
100 points
		
TOTAL
300/ 3 = 100 points
All the 3 programs have to be completed to achieve an award and an overall score for the Chefs Table
The decisions of the jury are final and irrevocable.

Equipment and service

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HACCP

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HygieneA completely equipped kitchen will be provided by the organizer. An equipment list is sent out six (6) months
prior to the competition.
The team is responsible for the service in front of the “Chef’s Table” (no beverages services).
Cooking utensils will be provided by the organizing instance.
Serving utensils (sauce pans, soup bowls…) have to be brought in by the teams.
A detailed list of the provided utensils and a kitchen plan is sent out six (6) months prior to the competition.

The team must present a complete HACCP documentation with the temperature records during the mise enplace and the preparation process, the transport of their food products before they have been placed in thechilled transport boxes.
The team must check the temperature of the products again as soon as they are stored in the fridges of thecompetition kitchen.
The protocols must be presented to the judges during the mise en place check and the team must provide alaser thermometer for the judges to check temperatures.

The competition organizer reserves the right to disqualify any team, on decision of the lead judge, in case ofnon-compliance with the international hygiene standards.
Note: Worldchefs hygiene on competition and Worldchefs ethics and codes of conduct can be downloaded on
http://www.worldchefs.org
The judges will control temperature and the perfect condition of food.

EXPOGASTNATIONAL CULINARY TEAMS CONDITION OF PARTICIPATION

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Awards ranking/prizes

Distribution of points
For the Chefs Table, the following prizes are awarded according to points scored:• 100 points:
gold medal with diploma and congratulations of the jury
• 90-99.99 points: gold medal and diploma• 80-89.99 points: silver medal and diploma• 70-79.99 points: bronze medal and diploma• 30-69.99 points: diploma
For the hot kitchen program the following prizes are awarded according to points scored:• 100 points:
gold medal with diploma and congratulations of the jury
• 90-99.99 points: gold medal and diploma• 80-89.99 points: silver medal and diploma• 70-79.99 points: bronze medal and diploma• 30-69.99 points: diploma

Final awards

The Pastry chef receive for the best show-piece the Culinary World Cup Extra Prize in gold and diploma.
The Pastry chef receive for the second-best show-piece the Culinary World Cup Extra Prize in silver and diploma.
The Pastry chef receive for the third best show-piece the Culinary World Cup Extra Prize in bronze and diploma.
The best ranking national team receives the Culinary World Cup for National Teams.
The 6 team members receive the Culinary World Cup Extra Prize in gold and diploma.
The second ranking team receives the Culinary World Cup Extra Prize in silver and diploma.
The third best ranking team receives the Culinary World Cup Extra Prize in bronze and diploma.

The final classification isdetermined as follows:

Chefs table
Hot kitchen program
		
TOTAL

100 points
100 points
200 points

The decisions of the jury are final and irrevocable.

Insurance

All exhibitors must arrange out professional indemnity insurance to cover any risks associated with their participation in the exhibition.