26-30.11.2022

EXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

INDIVIDUAL LIVE CARVING (K5) CONDITION OF PARTICIPATION

26-30.11.2022

EXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

INDIVIDUAL LIVE CARVING (K5) 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:

INDIVIDUAL LIVE CARVING (K5) CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Duration

Opening hours

Opening Ceremony

Closing Ceremony

Daily Ceremony
Registration

Registration ends on
1st of August 2022

Registration modifications

Customs

Goods and raw
materials

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.

The exhibition is open daily:• For the 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
the 25th November 2022 at 5.00 pm at Luxexpo The Box, Luxembourg-Kirchberg.

The award ceremony and the announcement of the Expogast 2022 - Culinary World Cup winners will take place on
Thursday the 1st December 2022 at 2:00 pm at Luxexpo The Box, Luxembourg-Kirchberg.

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 al matters, changes might be possible)

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 competitors name must be made until
the 1st August 2022.
The competitor will be asked to pay a participation fee of 75 Euro.
The payment of the registration fee must be done via online payment during the registration process(VISA, MASTERCARD). The competitor can only participate if the 75 Euro have been received.
Transfer costs are at the expense of the competitor.
The registration fee includes 2 entry tickets to the exhibition.
All the required documents such as entry tickets will be handed out at the VATEL office Entrée Nord at Luxexpo The
Box, Luxembourg-Kirchberg up on Thursday the 24th November 2022 from 10.00 am onwards, if all fees have been
paid.
Once the registration is complete, the competitor will be sent an e-mail including its login and password information in in case the competitor 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 at 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 at the jury administration office.

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

All goods and raw materials required for the preparation of the exhibits are available at the best quality in
Luxembourg. As an order in advance is necessary, the participants can receive a list of special shops upon request.
The competitor must procure all products by her-/himself.

INDIVIDUAL LIVE CARVING (K5) CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Material costs

The cost of materials for the exhibition items and decorations are at the expense of the competitor.

Preparation of theexhibits

The competitor has to organize the workplace for the preparation of the exhibits by her/himself.

K5 – INDIVIDUAL LIVE ARTISTIC FRUIT & VEGETABLE CARVING
Program requirements

Program requirements

Objective
Participants have to carve a design, working exclusively in the contest zone, within 3 hours using a wide variety ofskills.
The contest includes the qualification to the final of the day and the final.
The organizer will announce at the end of each day the participants who are qualified for the final. For the final ascore of 80 points have to be reached.

Dimensions for individual participants:
Minimum height of the carving, excluding the base, is 20 cm.
Maximum height including the base is 120 cm.
Maximum dimensions of the base are 80 cm x 80 cm.

Program requirements

Dimensions for individual participants:
Height minimum 60 cm and maximum 120 cm including the baseBase maximum 80 cm x 80 cm x 12 cm (height)
Display may extend beyond width and length of the base but cannot exceed the maximum height.

Working stations during
the competition

The organizers provide participants with the following items for the contest space
One working table sized 1.0m x 0.7m. One chair.
No access to an electrical outlet.
Tables are assigned through the drawing of lots.
Participants must prepare their exhibit from scratch, no preparation in advance will be allowed.

Participants have to

•
•
•
•

carve a design,
working exclusively in the contest zone,
within 3 hours of timeusing a wide variety of skills.

The contest includes qualifiers and the final.
Qualifiers can be carried out during one day or several days, depending on the number of applications.
The organizers will announce the day before the competition how many teams will qualify to compete in the final.
Finalists will be announced after each qualifier have been completed.

Judging

International jury
• judges are all officially recognized and approved experts• the decisions of the jury are final and irrevocableINDIVIDUAL LIVE CARVING (K5) CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

All exhibited items will be judged individually according to the 100 points system. No half points will be awarded.
Exhibits and parts of them may only be presented once.
In case of breach of the above-mentioned rules the competitor will be penalized with a deduction of 10 points
obtained in his category by decree of the chairman of the jury.

Feedback

Live carving – judging
pointsJudging criteria

The competitor can receive feedback on the day of the competition.
A couple of judges will be available after the competition in the exhibition area.

Design & Composition		
Technical Skills & Degree of difficulty
Creativity & Originality		Mise en place and hygiene

30 points
40 points
20 points
10 points

Total 		100 points

Design & composition
Piece must be presented on time.
Piece must be three dimensional and appealing from all angles.
Dimensions and theme (when required) must be respected• Attention to detail, finished appearance, proportion & symmetry. Piece must be presented on time.
• Piece must conform to the dimensions of each specific category. Piece must be three dimensional andappealing from all angles. Theme must be inoffensive and non-violent.
• Theme must be cleverly interpreted, well researched and clearly understood.
• Display should be light, proportionate and well balanced. There must be a clear focal point.
• Design must be elegant, sophisticated, sober, peaceful and joyful.
• The choice of products, their colour harmony including the peel and the core are important as well as the ability
to demonstrate all of it.
• Only food colours are allowed.
• The use of decorative elements such as stones, artificial flowers, ribbons, beads and similar is prohibited.
Such elements can only be made of fruits or vegetables.
• The display must be kept fresh during the whole length of the event.
Technical skills & degree of difficulty• Structural techniques, utilization and craftsmanship. Work must be precise and accurate.
• Cleanliness of the incision (there should not be any knife lines imprinted onto a surface already prepared).
• Depth of the section. Thickness of the section. Methods of incision used.
• The most important thing is to demonstrate knife skills. Details must be precise.
• If there is a 3D figure, it must be with the correct proportions.
• Symmetry when dealing with repeated elements must be exact.
• High relief (i.e. when carving separate forms – human, animal, vegetal, the relief should be high so the figurine
is well defined and the form underlined).
• After the basic figure is finished, the remaining part of the peel must be smoothed and clean (in case it is notremoved completely already).
• Carvings must be anatomically correct (when applicable).
• Elements must be properly assembled, and seams must be discreet. Assembled pieces must fit perfectly.
• Degree of difficulty must be high.
• Such displays must represent many hours of planning and execution.

INDIVIDUAL LIVE CARVING (K5) CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Creativity & originality• First impression, artistic impression.
• First impression must be pleasing - how the elements of the arrangement come together to present a
successful ensemble.
• Piece should be original and creative - unusual combinations should be aesthetically pleasing.
• Innovative carving techniques and incisions should be demonstrated.
• New or innovative tools should be used.
• Degree of difficulty should be high.
• Centerpieces should take many hours to plan and create.
• This carving must be usable for a banquet or reception.
Rules applicable to the carved centerpieces• If found offensive, displays may be removed by a juror or the organizers.
• Designs shall be carved from raw food exclusively.
• Competitors have 3 hours time to carve one composition.
• Within this timeframe the competitors must finish their carving and assemble their displays and clean theirworking table, remove all waste and tools from the table and hand over the working table to a juror in propercondition.
• The competitors must prepare their exhibit from scratch, no preparation in advance will be allowed• 5 different products have to be used (1 big and 4 products). All 5 products must be carved and presented.
• The competitors will be allowed to enter the competition area 30 minutes before the start of the competition to
set-up their working table and display area.
• Before starting the competition all the rules of the category will be announced to the competitors by a memberof the jury.
• Each competitor will be assigned to a working table (sized 1.20 m x 0.7 m), a chair, and a waste bucket.
This table has to be used to work on as well as setting up the finished piece.
• Each competitor shall place his entry card on carving station. The same card shall be attached to the design
exhibited.
• The garbage container must only contain the seeds, peels and trimmings generated during the carving.
More than one piece may be carved out of 1 fruit or vegetable.
• Products have to be brought by the competitors themselves.
• Products must be clean but not peeled. Exception: If only a small cut of a large fruit/ vegetable is intended to
be used (i.e., beak of a bird, colourful ornament of a figure etc.)• All items must be placed on the table. No items underneath the table are allowed, except a garbage container
and a container with water.
• In the course of work, competitors should rigorously and professionally maintain cleanliness and respect
standard kitchen hygiene procedures.
• Participants not reaching the final will be awarded with their respective diploma/medal during the award
ceremony on the day of their participation.
• All damaged products can be changed even during the competition with the consent of two of the judges.
• Carving must be pleasing not aggressive or violent unless theme of the competition requires it. If foundoffensive, displays may be removed by the jury or the organizers.
• Using natural greenery is permitted, it can stand in a pot with soil, but it should not exceed 1/3 of thecomposition.
• Soil must be contained and decorated so it does not touch the carvings (to avoid contamination).
• All carvings will be exhibited until the end of the scheduled display, early removal of the carvings is notallowed.
• The finalists will be announced at the conclusion of all semi-finals.
• Judging criteria used to score the finalists are the same as the ones used for the semi-final.
• The final and total score in this competition is reached by averaging the points obtained at the competition day
and final round.
• The schedule of the final may be different from the schedule of the semi-finals.

INDIVIDUAL LIVE CARVING (K5) CONDITION OF PARTICIPATIONEXPOGAST

14th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY

26-30.11.2022

Permitted• Participants are allowed to use their own equipment – a water bucket, cutting boards, rubbish bags, cleaning
wipes, knives, etc. During the contests, you need to place all equipment, excluding the water bucket, on thetable. The under-table space shall be completely free of any bags or boxes and is subject to revision by the Jury.
• Toothpicks, wood skewers, supports, textiles and other decoration materials practically used to enhance abanquet composition is allowed.
• Participants may seek help of an assistant to transport their product and material to the competition hall but
the assistant must not stay in the competition area.
• The participants are allowed in the competition area 30 minutes before the start of the competition to set-up
their working spaces and display areas.
• Small cuts made to check the quality of the products are allowed.
Prohibited• The accompanying person is not allowed in the competition area at any time.
• Precut or peeled products are not allowed.
• Only if a competitor only needs a small piece of a certain vegetable, he/ she is allowed to bring along only asmall cut of that vegetable, no need to bring a whole piece. This piece should not be peeled and must be shown
to the judges so they can allow its use.
• Any advertising included in designs is not allowed. No racist or religious symbols are allowed.
• Use of unsanitary decoration items (earth, sand, soil, animal fur and moss) as well as cult objects (cross, icons
and other attributes of religious practices) is not allowed.
• Any electric tools for carving, peeling, etc., are not allowed.
• The use of decorative elements such as stones, artificial flowers, ribbons and beads is not allowed.
Hygiene and dress• During the competition, participants must wear their professional cooking uniforms.
• The use of gloves is not mandatory.
• Hair must be pulled back and restrained.
• Chef hats are not mandatory.

Awards ranking/prizes

For each complete program one medal is awarded according to the points scored and one diploma is awarded to thecompetitor.
Upon request by email to: cwc@pt.lu one additional diploma can be given out to the company, the competitor is
working for.
Distribution of points• 100 points:• 90-99.99 points:• 80-89.99 points:• 70-79.99 points:• 30-69.99 points:

Insurancegold medal with diploma and congratulations of the jury
gold medal and diploma
silver medal and diploma
bronze medal and diploma
diploma

The organizer holds no responsibility for private exhibition material or other objects of value. The exhibitors mustthemselves insure the risks of participation to the exhibition.