Events of EFUCA
3rd International food and wine competition
“The Mediterranean tells…from place of conflict to a place of encounter.
From music to food and wine tradition”
The Italian Federation of Clubs and Centres, in collaboration with the Club for UNESCO in Marsala, with the patronage of RE.NA.I.A. (“Rete Nazionale degli Istituti alberghieri”- Professional Institutes of Hotel and Catering Management National Network) and the municipality of Marsala.
- Considering the need to promote the participation of young people in particularly relevant cultural actions, through the awareness-raising on topics of great civic and educational value;
- In order to make the Mediterranean basin recover its cultural and historical traditions and its nature of being a “place of encounter” instead of the settled border vision;
- In order to overturn the setting, focusing on the sea, with its set of cultures, crops, stories and gastronomies which were told in it and are told even today;
- In order to make participants rediscover the old Mediterranean recipes through the music filter;
- As a contribute to the ongoing UNESCO International Decade for the Rapprochement of cultures (2013-2022), and to answer, in particular, to the purpose of showing the bond between cultural diversity and universal values of mutual respect, peaceful cohabitation and to remove stereotypes and prejudices.
the 3rd Food and Wine Competition, with references to traditional music, addressed to III and IV-year students of Hospitality and Restaurant Management Schools in: Italy, France, Spain, Tunisia and Romania.
The final round will take place in Marsala during three days:
• 1st day: welcoming of the delegations of selected school, illustrative briefing and guided tour around the town;
• 2nd day: competition, awards ceremony and gala dinner;
• 3rd day: departure.
The theme for the school year 2016-2017 is “From music to food and wine tradition”.
Students have to work out a culinary preparation inherent to the recovery of Mediterranean basin food and wine traditions, taking inspiration from the music played in their native places.
The aim is to make rediscover old traditions through the musical filter, so that food flavors and colors, together with wine scents, can blend with harmonies and melodies.
Therefore, cooking will become a merge instrument, but also a tool of testing of innovative food and wine paths.
Registration and participation terms and conditions
By May 15th 2017: submission of the registration and participation form (attachment 1), submission of the release form (attachment 2), submission of the recipe description (attachment 3) along with explanations of ingredients, method of preparation and the musical inspiration source.
Documents must be sent both to the address of the organizing Club and to the Club for UNESCO responsible for regional selection.
Club for UNESCO in Marsala
• e-mail address: firstname.lastname@example.org
• address: Club per l’UNESCO di Marsala, Piazza Piemonte e Lombardo n.10, Marsala
President: dr. Cesarina Perrone cell phone +39 345 1112482
Treasurer: dr. Salvatore Lombardo cell phone +39 347 5164772
- Club for UNESCO responsible for regional selection (see attached list)
(It will count the sending date by e-mail or postmark)
By June 30th 2017: communication of selected students' names, the date and the program of the final event, to be held in November, in Marsala.
By September 30th 2017: each selected school must send attachment 4 to the competition secretary, confirming participant's and accompanying people's names, specifying arrival and departure dates and the means of transport.
1st Stage: Inside the school (by May 15th 2017)
• Submission of the registration and participation form (attachment 1), submission of the release form (attachment 2), submission of the recipe description (attachment 3) along with explanations of ingredients, method of preparation and the musical inspiration source.
2nd Stage: First selection of applications (By June 15th 2017)
The Federation of each state will identify UNESCO regional reference Clubs, within which a specific Commission, composed by a Chef, a sommelier and a representative of the Regional Club for UNESCO Executive Board, will select, at its unquestionable judgment, a regional winner who will take part to the third competition stage. If, for any reason, the regional selection doesn't take place within the deadline specified in the notice, it will be carried out by a specific Commission nominated by the National President of FICLU. Commissions' decisions are unquestionable.
3rd Stage: Finalists selection (By June 30th 2017)
The Federation of each State will identify the UNESCO reference Club that will carry out the national selection through a specific Commission composed by a Chef, a sommelier and a representative of the Club for UNESCO Executive Board. The Commission will provide to select, at its unquestionable judgment, a finalist eligible to participate to the fourth competition stage.
4th Stage: Final round (November 3rd -4th, 2017)
The five selected schools, one for each State, will take part to the final round of the competition that will take place on November 3rd - 4th 2017 in Marsala. During this stage, students will challenge themselves in the realization of their own work in front of a selected jury composed by 7 members: the President of FICLU, an internationally renowned Chef, a music expert, a food and wine journalist, a nutritionist, a sommelier, and a representative of the Italian Ministry of Education.
The Commission will reward, at its unquestionable judgment, the winning students.
Scores and awards
The overall winner is the competitor who has made the highest score (see evaluation grid).
Plaques and gadgets will be awarded to the first three classified, a certificate of attendance will be given to all selected participants to the final stage.
WARM COMPETITION EVALUATION CRITERIA
Mise en place and food organization: proper professional preparation and hygiene. Techniques and working techniques:
Food and wine combination:
A moment of confrontation between competitors and the jury will take place after the jury evaluation.
Each Institute can join the competition with two participants:
- a hall/bar student;
- a cooking student;
The organizing committee can, due to its unquestionable judgement, cancel the competition if the number of subscribers is exiguous. In this case, interested people will be promptly informed.
The enrollment to the competition implies unconditional acceptance of the these regulations.
The organization reserves the right to make changes to this notice at any time.
The competition provides a unique category: warm cooking, addressed to individual competitors with the help of the hall partner regarding food and wine combination.
Competition theme: “From music to food and wine tradition”, the running dish must be a main course (second course based on meat or fish or vegetable/vegan)
1.1 During the competition each student will present 8 portions of his/her own recipe on plates provided by the organization which is composed by 7 jurors, a portion for the presentation is destined to pictures.
1.2 Each school will be represented by two students and an accompanying teacher I.T.P. of food and wine (cooking) or hall or sales.
The accompanying teacher must be alongside the student but he/she is not allowed to interfere in any way during the preparation of the dish. He/She can only provide suggestions during the competition (coaching).
1.3 A precise drafting of the recipe is required in grams suitable for 8 people, using infinitive verbs (for ex. clean mushrooms, sauter asparagus, roll out pasta dough). Furthermore, it is required to split out the ingredients used.
1.4 Competitors must get independently all raw materials which are necessary for the realization of the competition dish, except for the ingredients included in the basket (attached n.5) .
No reimbursement of expenses is provided.
1.5 It is allowed to use already washed and preserved vacuum raw materials, however it is not allowed to bring them portioned.
The use of prepackaged products that require a long time preparation will be allowed (ex: broths and cooking funds, but finished sauces are not allowed). In order to ensure impartiality, commissioners will verify that materials are conformed to the competition notice and not already completely processed.
Commissioners have the faculty to inhibit to competitors the use of unsuitable material.
1.6 Selected students who will take part to the final round of the Competition, will have to wear the uniform provided by their institute, with relative safety shoes.
1.7 Each student will end the practical competition with the presentation of the dish, the sensorial analysis and the description of nutritional characteristics, explaining the process, showing the food and wine combination and the artistic inspiration that led him/her to the creation and realization of the recipe.
2.1 The final competition will take place, possibly, in an on-sight kitchen, inside a competition box, provided with facilities and conventional equipment (oven, induction plates, blast, sinks, fridge).
2.2 Competitors must provide for their own set of knives and small induction equipment.
2.3 The kitchen must be returned, at the end of the own work shift, in a excellent repair and cleanliness state. The cooking commissioner will verify any shortage or damage.
2.4 At the entrance location a competition commissioner will verify the eligibility and wholesomeness of carried food, penalty the elimination from the competition.
2.5 As regards the dishes' presentation, all competitors may choose between 2 different standards: white dishes with a 26 cm diameter or 32 cm provided by the organization.
Please note that neither ingredients which are not expressly mentioned in the recipe, nor precooked products are allowed. Only decorations realized with food grade material and assembled during the competition performance are allowed. Any particular equipment which is necessary to the realization of the dish must be carried by each participating Institute.
3.1 Times are planned as follows: 100 mins for the preparation, cooking and dish preparation + 10 mins for the presentation and, furthermore, 15 mins to clean and tidy the kitchen when finished.
3.2 At 8.30 cooking commissioners will provide to extract the competitors' exit order, competitors' pictures.
3.3 At 9.00 competitors will be able to enter the kitchen/assigned location and so on all the others, following the pre-scheduled order.
3.4 At 17.00 prize-giving.
During the final round of the competition, competitors will be able to enter the kitchen with intervals of 15 minutes from each other, following the pre-scheduled order based on the extraction.
Please note that also the dishes exit will follow the same order.
Any delay of the pre-scheduled deadline will constitute a penalty considered by the jury.
Hospitality and expenses
For each school which is admitted to the final round of the competition, the travel expenses of the two students and the accompanying teacher are at their own charge, while accommodation is paid by the organization.
The organization is not responsible for any accidents to people and/or things during the whole competition.
Any cancellations or non-participation of the selected institutes must be communicated no later than sixty days before the manifestation starts, to allow the list scroll until the third place.
In case of renunciation from the first three classified of each foreign state, there will be a place for Italy.
The cancellation or non-participation of the selected Institutes beyond the previous deadline will imply the exclusion from any route organized by FICLU and a penalty of 500 euros, except cases which are caused by impediment due to reasons of force majeure.
Ownership of recipes' ideas
Rewarded and selected recipes, texts and compositions will remain a property of the organizing institute.
Competitors will not be able to ask for any economic claim, rights and so, neither for the performances carried out in the final evening, nor for any use of television, radio or in case of photo and record shoots. Winners will have to attend the final event that will take place in Marsala.
To the sense of D.Lgs 196/03 all competitors' personal data will be used only as regards the competition and other related activities. The collected data will not be disclosed in any way or widespread to third parties for different purposes from those of the competition.
The coordination, secretary and organization are borne by the President of Club for UNESCO in Marsala.
During the final manifestation, selected competitors will make the dish “live”.
The Commission will choose the 1st , 2nd and 3rd classified.
The proclamation of the winners will take place during an official ceremony with the presence of the Mayor of the town of Marsala, the President of FICLU, the President of the Club for UNESCO in Marsala and other authorities.
The Club for UNESCO in Marsala, as event organizer, will offer to finalists and accompanying teachers, a gala dinner during which “TERRITORIAL TABLES” will be set up to offer a moment of welcoming and presentation of the specialities of the participating institutes.
In this context the contribution of each school with typical products of their own territories is welcome. Typical territorial products can be sent previously, or carried if using a suitable means of transport.
The participation to the competition implies full acceptance of all parts of this notice.