Asian Junior Pastry Cup_Rulebook (as at 20 March 2020)

COMPETITION RULES & REGULATIONS 15 - 16 JULY 2020 SINGAPORE EXPO

Held in conjunction with:

Supported by:

Valid for:

Organiser:

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1. ASIAN JUNIOR PASTRY CUP The first Asian Junior Pastry Cup (the “AJPC”) is a biennial event designed as a national team competition supported by the Singapore Pastry Alliance, Italian Exhibition Group Expo S.p.a. and CAST Alimenti, which will take place during FHA-HoReCa, from 15 to 16 July 2020 at Singapore Expo. The top 3 winning teams will represent Asia to participate in the World Junior Pastry Championship 2021 held in Rimini, Italy organised by Italian Exhibition Group Expo S.p.a. in collaboration with CAST Alimenti in Rimini, Italy.

2. MISSION The AJPC carries the mission of providing a training ground for younger generation of pastry chefs in Asia, igniting their creativity and interest in culinary art and pastry as well as pre-selecting the top three (03) Asian teams to World Junior Pastry Championship 2021 held in Rimini, Italy.

3. REGISTRATION Registration fee is SGD300.00 for overseas teams and SGD321.00 for Singapore team (inclusive of 7% GST).

Fee will not be refunded if the competition is cancelled for reasons beyond the organiser’s control or if the application is withdrawn by the competitors.

For participation and enquiry about the competition, please email the organiser at ajpc@foodnhotelasia.com.

Submission of registration form indicates acceptance of the rules and regulations of the Asian Junior Pastry Cup 2020.

4. SELECTION Admission to the AJPC competition will be granted to the first eight (08) teams from different Asia-Pacific nations/territories, which include Asia (except China, India and Japan), Pacific regions, Middle East and Persian Gulf regions.

Priority will be given to the teams representing nations/territories where an official selection has been done, provided all enrolment procedures are in proper order.

Teams may also be formed without selection but they will need to organise a presentation in their country/city so that the team can be presented autonomously. The acceptance of these teams however will be according to the discretion of the AJPC Organising Committee.

The list of teams successfully selected to participate in the AJPC will be notified via email by the organiser.

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5. TEAM COMPOSITION Each team should consist of three (03) professionals made up of one (01) Team Manager and two (02) team members.

A. TEAM MANAGER The Team Manager must be a citizen or permanent resident of the nation/territory participating in the competition and employed in the pastry industry for a minimum of eight (08) years at the point of registration.

B. TEAM MEMBERS The two (02) team members must be aged under 21 as at 31 December 2019 and are citizens or permanent residents representing the same nation/territory with expertise in pastry.

Additional Information: • The Team Manager will be responsible for coordinating the participation of the team with the Organising Committee.

• The Team Manager, being also a jury member, he/she cannot represent or work as an employee for any company representing a direct conflict of interest with any of the AJPC’s sponsors.

• During the competition, the Team Manager is permitted to consult and assist the team in their preparation.

However, he/she cannot judge the performance of their own team.

6. THE COMPETITION 6.1. OFFICIAL UNIFORM Official team jackets and aprons will be provided by the organiser and they must be worn throughout the competition and award ceremony.

All team managers and members must wear black pants and appropriate footwear to conform to the industry grooming standard. No insignias, titles, or other forms of identification can be added to the uniform. If a team or any team member does not comply accordingly, the whole team will be disqualified.

Please note the usage of the AJPC’s logo and event name will be exclusive to the official sponsors only.

6.2 THEME The theme of this edition is “MAGIC”.

6.3 RECIPES The Team Manager has to email the organiser the title of the theme with all recipes and detailed description of the creations in English and digital format to ajpc@foodnhotelasia.com no later than 30 November 2019, which will be printed uniformly by the organiser and delivered to all the judges and the press. Any allergens must be indicated at the bottom of the recipes.

The organiser may use the recipes, including for the purpose of communicating to third parties who collaborate in any way with the organisation itself without having to pay anything in any format to the teams and individual members.

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6.4 THE PROGRAMME Each team has to prepare the following four (04) categories and complete within eight (08) hours.

I. CENTRE SHOWPIECE Each team has to prepare one (01) centre showpiece to be presented on the buffet table with the following mandatory requirements: a. b. c. d. e. f. g. h. i. j. k.

The centerpiece must be made with at least 60% of chocolate.

Maximum height of the showpiece is 90cm, excluding the base.

Size of the base is 60 x 40cm.

The dimension of the showpiece is not limited to the size of the base, but the width at any point cannot exceed 100cm.

Showpiece outside the aforementioned measurement will incur a 10% penalty to be deducted from the team’s final score.

The stand must be made of a non-edible material such as plexiglas, glass, wood, etc. and to be brought in by the teams.

Non-edible structural supports are not permitted and will result in immediate disqualification.

Food colourings which meet the regulatory standards are allowed.

Pulled, casted, blown, other sugar techniques and pastillage are allowed and have to represent 30 to 40% of the showpiece.

Forms and molds are permitted but the mold must represent no more than 1/3 of the showpiece.

Other components, except mentioned above, must be made on-site during the competition.

II. CHOCOLATE BONBONS Each team has to prepare three (03) types of chocolate bonbons: 1st Type: Molded fruit ganache 2nd Type: Fork-dipped praline 3rd Type: Flavour and technique of team’s choice Quantity: 12 portions for each type, making a total of 36 portions • 10 portions of each type for professional jury • One (01) portion for photography • One (01) portion to be presented on the buffet table The following requirements have to be followed: a. Each individual chocolate bonbon must weigh between 9g and 12g. Non-compliance will incur a 10% penalty to be deducted from the team’s final score. b. Chocolate coating is of team’s choice. c. Team has to place the three (03) types of bonbon on the same plate and label 1, 2 and 3 according to the types of bonbon listed above. d. The entire creation must be edible; non-edible armatures cannot be used. e. Any pre-made creations will not be evaluated by the jury. f. All preparations must take place on-site during the competition.

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III. FRUIT AND CUSTARD CREAM BASED DESSERT Each team has to prepare 10 identical fruit and custard cream based desserts in a glass.

The final creation presented in a glass has to be made up of minimum one (01) custard cream, one (01) sponge cake or biscuit and one (01) fruit puree or fresh fruit.

Quantity: 10 portions • Eight (08) portions for professional jury • One (01) portion for photography • One (01) portion to be presented on the buffet table The following requirements have to be followed: a. The glass has to be brought in by the team and represents the competition theme “MAGIC”. b. All the oven bases to be used in the glass can be brought in cooked. c. Failure to comply will incur a 10% penalty to be deducted from the team’s final score.

IV. SMALL CAKES Each team has to prepare the following three (03) types of small cakes: 1st Type: Small cake which is dominant in chocolate flavour 2nd Type: Small cake which is dominant in pistachio flavour 3rd Type: Small cake which is dominant in fruit flavour Quantity: Eight (08) portions for each type, making a total of 24 portions • Five (05) portions of each for professional jury • One (01) portion of each for photography • Two (02) portions to be presented on the buffet table The following requirements have to be followed: a. The weight of each individual small cake has to be between 60g and 80g. b. The entire creation must be edible; non-edible armatures cannot be used. c. Finishing products such as icing, glazing and velvet finishing can be brought in.

6.5 FINAL GRAND BUFFET The organiser will provide each team with one (01) table of 100 x 100cm for the buffet presentation. No background decorations will be accepted. Each team is required to supply their own linens.

No electric cable is allowed to cross the competition area. Rotating bases are allowed. The organiser, however, disclaims any liability for failure in functioning any display system.

Any work exceeding the specified dimensions will be eliminated. Dimensions will be officially measured by the contest stewards and their conclusions will be final.

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6.6 KITCHEN EQUIPMENT Each team will be allocated one (01) kitchen with the following kitchen equipment provided by the organiser or sponsors.

• 1 x Carpigiani Ready Chef • 1 x Irinox Blast-freezer • 1 x Rational SelfCookingCenter61 Combi-Steamer • 1 x 2-door under counter freezer • 1 x 3-tier stainless steel table, 1800 x 700 x 850mm • 1 x 2-tier stainless steel table, 1200 x 600 x 850mm • 1 x Induction stove (gas is strictly forbidden at the venue, except for portable gas torch) • 1 x Trolley rack with 10 trays, 400 x 600mm • 1 x Mixer 7L • 1 x Sink • 1 x Microwave 220V/1500W/13A • 1 x 13amp power point (230v) The following equipment will be available at the sharing kitchen: • 2 x Carpigiani Turbomixer • 2 x 2-door upright chiller, -2 to 8 degree Celsius • 2 x 2-door upright freezer, -18 to -22 degree Celsius Teams have to use the equipment provided, unless stated otherwise. Please note that items provided above may be subject to change. Teams will be notified of such changes, if any, via email by the organiser.

Each team is advised to provide/bring in the following items, if required • Kitchen utensils • Pots, pans, saucepans (induction enabled) • Sugar lamp • Chocolate tempering machine • Moulds, ladles, dishes, cutlery, scale etc.

Any additional equipment to be brought in by the participating teams has to be approved by the organiser prior to the competition. Teams are required to write in to the organiser, at the point of recipe submission, with proper description of the equipment they wish to bring in, including information such as brand, model name/number and electrical specification. It is the participating team’s responsibility to ensure that the electrical load is not exceeded, causing a power failure or interruption that may affect other teams and in return resulting in loss of points.

Due to fire safety regulations, open flame cooking equipment and gas hobs will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge stove, candles etc. will be prohibited.

6.7 INGREDIENTS A list of ingredients, if any, provided by the organiser or sponsors for the competition will be sent to the team in due course. Teams have to use the ingredients provided, unless stated otherwise.

Ingredients which will not be provided by the organiser or sponsors have to be brought in by the team themselves for the competition.

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6.8 READY-MADE ITEMS AND PREPARATION Please take note of the strict regulations on the pre-made items: • Biscuit, including genoise, sponge, sacher, pain de Genes or Sponge cakes, dacquoise, meringue or sheets of cake are permitted to be brought in but not allow to be cut or portioned.

• Dough, including sable, crumble, puff pastry etc. can be prepared, baked-ready and bring in for the competition.

• Sugar syrup is permitted.

• Pulled sugar can be brought in cooked and coloured, but not pulled.

• Pastillage can be brought in dried and sanded but not coloured or joined as finished sculpture.

7. COMPETITION SCHEDULE AND SHOWPIECE PRESENTATION All participating teams have two (02) hours to set-up at the kitchen a day before the scheduled competition date.

All teams are required to report to the Kitchen Manager at least 30m minutes prior to their scheduled participating time. Teams who are not present at scheduled time will be considered no-show and would be disqualified.

TIME

ACTIVITIES

6.30am

Teams arrive at the venue, enter kitchen and report to the Kitchen Manager

6.45am

Judges to inspect the kitchens.

7.00am

Competition starts.

12.00pm

Tasting of “Chocolate Bonbons” to start. Teams to showcase their creations, one after another in five (05)-minute intervals.

12.30pm

Tasting of “Fruit and Custard Cream Based Dessert” to start. Teams to showcase their creations, one after another in five (05)-minute intervals.

1.00pm

Tasting of “Small Cakes” to start. Teams to showcase their creations, one after another in five (05)-minute intervals.

2.30pm

Teams to start setting up the Final Grand Buffet.

Ingredients and composition of all creations will be announced to the public.

3.00pm

Teams finish setting up the centerpiece and all creations at the display table. Judging starts.

Five (05) penalty points will be deducted from the total score for every minute delayed on setting up the Final Grand Buffet after 3.00pm.

Teams at the same time start cleaning their kitchen.

3.30pm

Judges to inspect the kitchens.

Day 1 (15 July) 3.30pm – 5.30pm

Set up for teams participating on the next day.

Day 2 (16 July) 4.30pm – 5:30pm

Awards Ceremony.

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8. JUDGING CRITERIA CATEGORIES

CHOCOLATE BONBONS MOULDED FRUIT GANCHE

CHOCOLATE BONBONS FORK-DIPPED PRALINE

CHOCOLATE BONBONS FLAVOUR AND TECHNIQUE OF TEAM’S CHOICE

Presentation

0-10

0-10

0-10

Creativity

0-20

0-20

0-20

Balance of overall taste and flavour

0-40

0-40

0-40

Technique

0-20

0-20

0-20

Hygiene

0-10

0-10

0-10

Maximum Total

100

100

100

CATEGORIES

FRUIT AND CUSTARD CREAM BASED DESSERT

Presentation

0-10

Creativity

0-10

Flavour of the individual components

0-15

Balance of overall taste and flavour

CATEGORIES

CENTRE SHOWPIECE

Representation of the theme

0-15

Creativity

0-15

Artistic value-use of colour, Evaluation of individual elements

0-15

0-40

Overall look of the showpiece

0-20

Technique

0-15

Skill/ Technique

0-25

Hygiene

0-10

Hygiene

0-10

Maximum Total

100

Maximum Total

100

CATEGORIES

SMALL CAKES CHOCOLATE

SMALL CAKES PISTACHIO

SMALL CAKES FRUIT FLAVOURING

Presentation

0-10

0-10

0-10

Creativity

0-10

0-10

0-10

Balance of overall taste and flavour

0-40

0-40

0-40

Texture and serving temperature

0-20

0-20

0-20

Technique

0-10

0-10

0-10

Hygiene

0-10

0-10

0-10

Maximum Total

100

100

100 06

9. PRIZES, AWARDS & CERTIFICIATES Certificate of participation will be presented to all teams which have completed the competition.The top three (03) winning teams of the AJPC 2020 will have access to the World Junior Pastry Championship 2021 (WJPC 2021) held in Rimini, Italy. Round trip air tickets and accommodation will be fully sponsored by the WJPC’s organiser, subject to their terms and conditions. All participants have to be aged under 23 during the competition and they have to register with the WJPC’s organiser in order to admit to the competition. Should any of the three (03) winning teams decide not to participate in the competition, they should inform the WJPC’s organiser in written format before 1 August 2020, and the next ranked team will then be offered to participate in the competition.

ASIAN JUNIOR PASTRY CUP CHAMPION The team scores the highest points will be awarded the Asian Junior Pastry Cup Champion of the year and hold the title until the next edition. A trophy, certificates and medals will be presented to the top three (03) teams.

BEST CHOCOLATE BONBONS The team scores the highest points in the “Chocolate Bonbons” category will be awarded the Best Chocolate Bonbons with a trophy, certificates and medals.

BEST FRUIT AND CUSTARD CREAM BASED DESSERT The team scores the highest points in the “Fruit and Custard Cream Based Dessert” category will be awarded the Best Fruit and Custard Cream Based Dessert with a trophy, certificates and medals.

BEST SMALL CAKES The team scores the highest points in the “Small Cakes” category will be awarded the Best Small Cakes with a trophy, certificates and medals.

BEST CENTRE SHOWPIECE The team scores the highest points in the “Centre Showpiece” category will be awarded the Best Centre Showpiece with a trophy, certificates and medals.

BEST TEAM SPIRIT The award will be determined and presented by the Singapore Pastry Alliance. The team awarded the Best Team Spirit will receive a a trophy, certificates and medals.

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10. TRAVEL AND ACCOMODATION EXPENSES The following will be provided by the organiser to each of the conďŹ rmed participating team: 8.1 Economy airfare of up to SGD500 per team member and full economy airfare for the Team Manager. The reimbursement of the airfare will be based on the actual airfare incurred with the provision of original receipts.

Payment will be made to the Team Manager who will pay to the team members accordingly.

8.2 Accommodation for two (02) team members and Team Manager, consisting of one (01) twin/double room and one (01) single room for each team for up to a total of four (04) room nights.

The Team Manager by signing the present regulation releases the organiser from any request of any kind made by the other Team Members.

11. NOTES ON TEAM MANAGERS The communications with the Organising Committee will be made exclusively by the Team Manager. As such, the Team Manager will be the only spokesperson of the team (or his/her delegate).

12. INTELLECTUAL PROPERTY RIGHTS AND COMMITMENT By entering the competition, all teams agree to take part in any publicity concerning the competition at any stage including but not limited to photos, ďŹ lming and interviews.

Teams grant the organiser a non-exclusive, royalty-free, irrevocable, perpetual, worldwide license to use intellectual property rights whether registered or unregistered in any formats, including name, image, or likeness of the competitors for any business purpose, including but not limited to marketing promotion.

13. ENQUIRIES For enquiries, please contact the organiser at ajpc@foodnhotelasia.com.

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Thank you to all sponsors and event partners for their unwavering support to the Asian Junior Pastry Cup 2020

GOLD SPONSOR Official Combi-Steamer

SILVER SPONSOR Official Chocolate

BRONZE SPONSORS Official Chef Apparel

Official Batch Freezers, Pasteurisers and Turbomixers

Official Blast Freezers

EVENT PARTNERS

Held in conjunction with:

13-16 JUL 2020 SINGAPORE EXPO www.fhaHoReCa.com

Supported by:

Valid for:

Organiser:

ASIAN JUNIOR PASTRY CUP

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SPONSORSHIP OPPORTUNITIES FHA-HoReCa 2020 at a glance 90,000

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For enquiries on sponsorship, please contact us at enquiry@foodnhotelasia.com

Held in conjunction with:

13-16 JUL 2020 SINGAPORE EXPO www.fhaHoReCa.com

Supported by:

Valid for:

Organiser:

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