Presents

August 31, 2008
&
September 1, 2008

Gaylord Opryland Convention
Center & Resort, Nashville, TN

Rule 1 BACK TO LIST

Participation in this competition will be open to professional pastry chefs who have resided in and worked as a pastry professional in the country they are representing for a period of no less than 2 years prior to the competition date with the following exceptions:

A) The 2-year residency requirement may be waived if a team member’s company relocates him or her to another country, and that individual continues to work for that company.  In that case, that individual may represent the country to which he or she has been sent, regardless of whether or not they have lived there for 2 years.

B) Competitors who live in one country, but commute no more than 150km to work in another country may represent the country where they live or where they work pending approval of the organizing committee – decisions will be made on a case-by-case basis. Once the organizing committee has made its decision, the competitor may not change countries.

Rule 2 BACK TO LIST

Each team will be comprised of a Team Manager, who will also serve as a member of the international jury, a Team Captain, and two Team Members.  Team managers or captains must submit the names, a 3 to 4 paragraph bio in English and photographs of each of its team members to Carymax, LLC.   These submissions can be made by email or sent on a CD or disk.  Photographs should be high resolution and preferably jpeg.

Rule 3 BACK TO LIST

The 2008 World Pastry Team Championship will take place at the Gaylord Opryland Hotel, Nashville, Tennessee on August 31 and September 1, 2008. All teams must arrive on Tuesday, August 26, 2008 and must depart Tuesday, September 2, 2008. All travel arrangements will be made through a travel agency selected by the organizing committee. Each team must give the travel agency their travel information by June 16, 2008.  Any individual who has not done so by this date will receive a round-trip ticket from their home city. Any changes to these tickets will be the sole responsibility and cost of the individual.  

Rule 4 BACK TO LIST

Carymax, LLC will provide round-trip airfare and lodging for the four official team members of each country for the competition.  Travel arrangements will be at the discretion of Carymax, LLC. Every effort will be taken to ensure each team is flown the most direct route as possible from its departure city to Nashville, Tennessee.  Non-stop flights are not guaranteed.  Stopovers or special routing will be at the expense of the individual passenger.  Carymax will not be responsible for any expenses, including airfare and lodging, for any alternate team members. Each team is financially responsible for any cargo it has over and above what is allowed, free of charge, by the airlines.  Each team is financially responsible for its own expenses (travel, lodging, etc) during its practice sessions. While in Nashville teams will be guests at the Gaylord Opryland Hotel. Two rooms will be provided for the three-team members and the manager. Therefore, each team member will be expected to share a room with a teammate or manager. Any special room requests (non-smoking, etc) should be given to the travel agency when requested.  If any team wishes to arrange for additional rooms, or a team member wishes to bring their family, special discounted rates will be provided if available, but at the expense of the team member.

Rule 5 BACK TO LIST

All competitors must wear black pants and appropriate footwear throughout the competition and awards ceremony. Official team jackets, chef hats, and aprons will be supplied by the organizing committee and must be worn throughout the competition and awards ceremony. No insignias, titles, or other forms of identification may be added to the uniform.

Rule 6 BACK TO LIST

The competition will take place over two days and within a 13-hour time period. The competition dates will be broken down as follows:

• Day 1 – August 31,2008 - 2:00pm to 7:00pm
• Day 2 – September 1, 2008 -6:00am to 2:00pm.

On Day 2, display tables will be placed in front of each kitchen at 1:00PM.  Teams may place their completed showpieces on the table from 2:00pm – 2:30pm. Teams will be penalized for finishing after the allotted time.

Each team must complete all work in front of spectators and judges.

Judging will be based on 3 categories:

• Artistry and technical merit (approximately 30% of overall score)
• Work ethic and hygiene (approximately 30% of overall score)
• Degustation (approximately 40% of overall score)

Rule 7 BACK TO LIST

On Day 1 Teams will be given access to their competition kitchen at 9:00am. At this time teams may bring their equipment and ingredients into their kitchen and arrange their mis en place.  Chocolate can be placed in the provided warmers to melt. Teams will be allowed to bring their chocolate melted, but not tempered. No tempering of chocolate is permitted before the start of the competition. Ovens may be turned on to pre-heat, but no baking may be done before the start of the competition. Teams must vacate their kitchens from 1:00pm to 1:55pm for inspection.  One member of the team must remain in the kitchen during the inspection to answer questions that may be posed by judges. 

When the competition begins at 2:00pm, all products (with the exception of chocolate in the warmers) must be cold. At 7:00pm all teams must vacate their kitchens.  All equipment (stoves, ovens), with the exception of the chocolate warmers, must be turned off. Teams may remove any unnecessary equipment/materials at the end of Day 1, but will not be permitted to bring in any equipment/materials into their kitchens on Day 2. All kitchens will be inspected before the jury leaves for the evening.

On Day 2, teams will be allowed access to their kitchens at 5:30am.  No new product or equipment may be brought into the kitchens.  One member of the team may enter the kitchen to turn on their oven to preheat, and then must vacate the kitchen.  No chocolate may be tempered and no other equipment (stove/ovens) may be used.  The team may enter the kitchen at 5:50AM.  When the competition begins at 6:00am, all products must be cold, with the exception of any chocolate in the chocolate warmers.

Rule 8 BACK TO LIST

The theme of the 2008 competition will be IMAGINATION.  All components must conform to the competition theme.

Rule 9 BACK TO LIST

The following elements will be expected of each team:

• 1 sugar showpiece
• 1 pastillage tray (for displaying petits gateaux on buffet table)
• 1 chocolate showpiece
• 14 identical plated desserts (12 Degustation, 1-Photo/back-up, 1 Display)
• 3 different types of chocolate bonbons (14 of each type - 6 of each type Degustation, 5 of each type for back-up, 3 of each type for photo/display)
• 3 identical entremets (1 for Degustation, 1 for showpiece, 1 for photo/back-up/display)
• 3 identical entremets glace (1 for Degustation, 1 for backup/display, 1 for photo)
• 3 different types of petits gateaux  (13 of each type – 6 of each type for Degustation, 5 of each type for buffet table, 1 of each type for display, 1 of each type for photo)

Each component will be judged according to the rules listed below.

Rule 10- Sugar Showpiece BACK TO LIST

The following pertains to the sugar showpiece:

1. The showpiece must be at least 3’6” (approximately 1.067 meters) in height, calculated by the height from the top of the table to the top of the piece. No portion of the showpiece can extend over the 8-foot x 30-inch (approx 244cm x 76.2cm) table.  Showpiece base cannot exceed 6” (approx 15.24cm) in height.

2. The showpiece must be comprised solely of sugar products. There can be no artificial or inedible structural supports. The use of artificial or inedible structural supports will result in immediate disqualification of the piece.  Isomalt will be permitted during the competition.

3. All teams must complete all preparations in the kitchen. No work will be allowed at the display table. Teams may not assemble a showpiece or add structural supports to a showpiece while it is on the display table. If a showpiece breaks en route to the display table or while on the display table, it must be returned to the competition kitchen to be fixed, and then placed back on the display table in order to be judged.

4. No latex or silicon molds will be allowed unless they can be made during the competition and in front of the judges, with the exception of simple geometric shapes - spheres, cubes, pyramids, cylinders (tubes), and cones - which may be brought.  Molds may not be made from a pre-existing piece (e.g.: a statue) unless that pre-existing piece is also made during the competition and in front of the judges. 

5. Chablons, templates and leaf molds will be permitted. All chablons, templates and molds must be made of food safe materials.  Chablons may not exceed ½ inch (approx. 1.27cm) in depth.  If they are taller, they must be marked to show the permitted height, and cannot be filled above that height.  Additionally, chablons cannot be stacked to create a multidimensional product.  Templates may not be textured in any way and may not exceed ¼” (approx .64cm) thickness.  Templates must only be used as a guide for cutting.  Judges reserve the right to disallow or penalize for any item they feel is designed to circumvent the rules.

6. With the exception of pastillage and pressed sugar, all other showpiece components must be made during the competition and in front of the judges. This includes cooked sugar.

7. Only food- safe, edible colors will be permitted.
   
8. All pastillage and sugar pieces must be adhered to the showpiece using sugar or sugar products only. No glue guns or glue products will be permitted. Failure to comply with this rule will result in immediate disqualification.

Due to high humidity in Nashville, competitors will be permitted to use food grade lacquer on the sugar showpiece.

9. Each team will be required to bring its own sugar lamps to the competition.
10. The showpiece must demonstrate proficiency in the following items or techniques listed below.  There is no requirement to include all of the items or techniques mentioned.  The choice of elements and the degree of difficulty will be factored into the scoring by the judges. The number of different techniques will be factored into the degree of difficulty score.

• Poured sugar
• Pulled sugar
• Ribbons
• Blown sugar
• Pastillage
• Pressed

11. Each showpiece will be judged on the following criteria:

• Representation of the theme
• Accuracy of the actual showpiece to the written description
• Attention to execution (how well the showpiece is made)
• Degree of difficulty (meaning a visually appealing showpiece that lacks technical difficulty may not score as well as one that is more technically difficult and perhaps less visually appealing)
• Overall look of the showpiece (clean, proportion)
• Structural support and how well it is put together
• Quality of the pastillage
• Quality of the sugar work
• Artistic value
• Use of color
• Evaluation of individual elements, ie shape, thickness, dimension/size/proportion,
• Texture
• How the sugar showpiece relates to the chocolate showpiece, and how well it complements the overall theme
• Adherence to the imposed dimensions
• Originality
• Compatibility of the exterior appearance of entremet with sugar showpiece.

NOTE: The sugar showpiece cannot be incorporated into the chocolate showpiece in any way. It must be a "stand alone" piece.  No element of the sugar showpiece may touch or enter into the space of the chocolate showpiece

Rule 11 - Pastillage Tray BACK TO LIST

The following pertains to the Pastillage Tray:

The pastillage tray must be comprised solely of pastillage. There can be no artificial or inedible structural supports. The use of artificial or inedible structural supports will result in immediate disqualification of the piece.  All rules stated above for use of pastillage in the sugar showpiece apply to the pastillage tray.

The pastillage tray will be judged on the following criteria:

• Representation of the theme
• Attention to execution (how well the showpiece is made)
• Degree of difficulty (meaning a visually appealing tray that lacks technical difficulty may not score as well as one that is more technically difficult and perhaps less visually appealing)
• Overall look of the pastillage tray (clean, proportion)
• Structural support and how well it is put together
• Quality of the pastillage
• Artistic value
• Evaluation of individual elements: shape, thickness, dimension/size/proportion, texture.
• How it relates to the sugar and chocolate showpieces and how well it complements the overall theme
• Originality
• Compatibility of the exterior appearance of petits gateaux with the pastillage tray.

Rule 12 -  Pastillage/Pressed Sugar BACK TO LIST
The following pertains to the pastillage and pressed sugar:

1. All teams will be required to make their pastillage and pressed sugar at the Gaylord Opryland Hotel on Thursday, August 28, 2008. Each team will be assigned a time to mix and then work with their pastillage and pressed sugar. Mixing time will not exceed 30 minutes and work time will be limited to one team member for no more than 5 hours.

2. The pastillage room will be equipped with a microwave, to be used during the assigned time.  If additional microwave time is required, it will be at the discretion of the room monitor, and will only be permitted if it does not interfere with another team’s assigned time.  Each team will be provided with a work table (72” x 30” – approx 183cm x 76.2cm), a full size speed rack and sheet pans.  Teams must bring all of their ingredients, including water, with them to the pastillage room.  Teams must notify the organizing committee prior to July 10, 2008 if they will be bringing any electrical equipment with them for use in the pastillage room in order to ensure that there is enough power in the room and that the equipment is allowed.

3. Pastillage and pressed sugar may be tinted with one color – marbling is permitted.

4. On each of the following two days (August 29 and August 30), prior to the actual date of the competition, each team will be given two hours at a specified time to turn and/or sand their pastillage. If teams need additional time for turning or sanding, the organizing committee must be notified no later than July 10, 2008.  After conferring with the head judge, it will then make a determination as to whether the additional time will be allotted.

5. In the unlikely event there is damage to the pastillage pieces produced in front of and stored by the organizing committee and said damage is the result of accident or negligence by the organizing committee, each team will be allowed to bring a duplicate set of pastillage pieces (white or colored) cut and cleaned or sanded, but not assembled or airbrushed/painted. These pieces can only be used if the judges determine that the pieces produced in front of the organizing committee are unacceptable due to no fault of the competing team.

• Assembly and airbrushing/painting of all pieces, regardless of whether they are made in front of the organizing committee or any duplicate pieces must take place in front of the judges during the actual competition.

Rule 13- Chocolate Showpiece BACK TO LIST

The following pertains to the chocolate showpiece:

1. The showpiece must be at least 3’6” (approximately 1.067 meters) in height, calculated by the height (from the top of the table) to the top of the piece. No portion of the showpiece can extend over the 8-foot x 30-inch (approx 244cm x 76.2cm) table. Showpiece base cannot exceed 6” (approx 15.24cm) in height.

2. The showpiece must be comprised solely of chocolate and cocoa products. There can be no artificial or inedible supports or decoration.  The use of artificial or inedible structural supports will result in immediate disqualification of the piece.

3. All teams must complete all preparations in the kitchen. No work will be allowed at the display table. Teams may not assemble a showpiece or add structural supports to a showpiece while it is on the display table. If a showpiece breaks en route to the display table or while on the display table, it must be returned to the competition kitchen to be fixed, and then placed back on the display table in order to be judged.

4. No latex or silicon molds will be allowed unless they can be made during the competition and in front of the judges, with the exception of simple geometric shapes - spheres, cubes, pyramids, cylinders (tubes), and cones - which may be brought.  Molds may not be made from a pre-existing piece (e.g.: a statue) unless that pre-existing piece is also made during the competition and in front of the judges. 

5. Chablons, templates and leaf molds will be permitted. All chablons, templates and molds must be made of food safe materials.  Chablons may not exceed ½ inch (approx. 1.27cm) in depth.  If they are taller, they must be marked to show the permitted height, and cannot be filled above that height.  Additionally, chablons cannot be stacked to create a multidimensional product.  Templates may not be textured in any way and may not exceed ¼” (approx .64cm) thickness.  Templates must only be used as a guide for cutting.  Judges reserve the right to disallow or penalize for any item they feel is designed to circumvent the rules

6. All showpiece components must be made during the competition and in front of the judges.

7. Only food-safe, edible colors will be permitted.

8. Cold sprays intended to shorten setting time will be allowed.

9. The use of sugar or sugar products will not be allowed on the chocolate showpiece.

10. Each showpiece will be judged on the following criteria:
• Representation of the theme
• Accuracy of the actual showpiece to the written description
• Attention to execution (how well the showpiece is made)
• Overall look of the showpiece (clean, proportion)
• Structural support and how well it is put together
• Quality of the chocolate work
• Degree of difficulty (meaning a visually appealing showpiece that lacks technical difficulty may not score as well as one that is more technically difficult and perhaps less visually appealing)
• Artistic value
• Use of color
• Evaluation of individual elements: shape, thickness, dimension/size/proportion, texture
• How well it relates to the sugar showpiece and how well it complements the overall theme
• Adherence to the imposed dimensions
• Originality

NOTE: The chocolate showpiece cannot be incorporated into the sugar showpiece in any way.  It must be a "stand alone" piece.  No element of the chocolate showpiece may touch or enter into the space of the sugar showpiece

Rule 14 - Plated Dessert BACK TO LIST

The following pertains to the plated desserts:

1. Each team must prepare 14 identical plated desserts.
• 12 for degustation
• 1 for photo
• 1for backup

2. Degustation of the plated dessert will take place on Day 1, from 5:00pm to 7:00pm, in the order selected at random by the organizing committee.  At its specified time, each team must have its desserts ready to be served. There are no restrictions with regard to hot or cold desserts.

3. Each plated dessert shall not exceed 1 portion.  There will be no restrictions as to the shape of the plated desserts.  

4. Teams are required to bring their own plates for the plated desserts – the organizing committee does not provide plates.

5. Each team must bring to the competition, scaled out but not combined, all ingredients for the plated desserts. Each ingredient must be stored in a separate container with a generic label (e.g.: chocolate, not brand x chocolate).  For more detailed information on ingredients please see Rule number 19G.

6. Each team must execute all technical skills in building and presenting the plated desserts in front of the judges.

7. The components of each plated dessert will be competitor’s choice.

• Each plated dessert will be judged on the following criteria:
• Adherence to the imposed size restrictions
• Outside appearance and decoration of the actual dessert
• Overall decoration including plate decoration
• Interior appearance
• Flavor of the individual components
• Balance of flavor overall
• Texture
• Balance of taste (sweet: acidic: bitter: salty)
• Degree of difficulty

8. Each team must submit 1 hard (typed) copy and 1 electronic copy (by email, disk or CD formatted for pc) recipes and a drawn schematic (diagram) for the plated dessert by Monday, July 28, 2008, to Lisa Baron, Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001.  Recipes and schematics may be emailed to: lisa@pastrychampionship.com.

The schematic shall show a side view of the plated dessert explaining each of its components.  The plated dessert presented to the judges at the competition must match the schematic submitted with the recipe.

Recipes must be submitted in the format described in appendix A. 

Failure to submit this information by Monday, July 28, 2008 will cause that team to have 5 points for every day the information is late, deducted from their overall score.

Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited. 

Recipes and schematics cannot be changed once they have been submitted.  In the event that a recipe or schematic needs to be changed after submission, the change and an explanation must be submitted to the organizing committee for approval by Monday, August 4, 2008. 

Failure to adhere to recipe submitted is a 50point deduction unless the organizing committee or head judge approves the change before the start of the competition.

Rule 15 - Chocolate Bonbons BACK TO LIST

The following rules pertain to the chocolate bonbons:

1. The exterior of the bonbon must be predominantly chocolate (ie visually, the bonbon must be at least 75% covered by chocolate.)

2. The following is a list of rules pertaining to the chocolate bonbons:

• Each team must prepare three different types of chocolate bonbons based on the following criteria:

• 1 must be hand dipped
• 1 must be a molded ganache
• 1 must be a non-chocolate filling but still covered at least 75% by chocolate.

3. The flavor of each of the fillings and the shape of the chocolate bonbons will be competitor’s choice.

NOTE: White Chocolate is considered chocolate and may not be used for the “non-chocolate filling.”

4. Each team must prepare a total of 42 bonbons (14 of each type) as follows:

• 1 of each type will be placed on each of 6 small display trays (6 of each type for a total of 18 pieces). Each of the 6 degustation judges will receive a tray.
• 5 of each type of bonbon will be placed on a larger display tray and given to the degustation jury as back up for a second round of tastings if so desired by the jury. 
• 3 of each type of bonbon for photography. The organizing committee will supply each team with the appropriate size and number of display trays.

The organizing committee will supply each team with the appropriate size and number of display trays.

5. Each individual bonbon shall weigh no less than 8grams and no more than 12grams.

6. Degustation of the bonbons will take place on Day 2 in the order selected at random by the organizing committee.

7. Each team must bring to the competition, scaled out but not combined, all of its ingredients for its bonbons. Each ingredient must be stored in a separate container with a generic label  (e.g.: chocolate, not brand x chocolate).  For more detailed information on ingredients please see Rule 19G.

8. All chocolate bonbons must be made during the competition and in front of the judges.

9. Each bonbon will be judged on the following criteria:

• Outside appearance
• Originality of filling
• Balance of flavor and overall
• Texture
• Balance of taste (sweet: acidic: bitter: salty)

1. Each team must submit 1 hard (typed) copy and 1 electronic copy (by email, disk or CD formatted for pc) recipes and a drawn schematic (diagram) for the bonbons by Monday, July 28, 2008, to Lisa Baron, Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001.  Recipes and schematics may be emailed to: lisa@pastrychampionship.com.

The schematic shall show an interior view of the bonbon explaining each of its components.  The bonbons presented to the judges at the competition must match the schematic submitted with the recipe.

Recipes must be submitted in the format described in appendix A. 

Failure to submit this information by Monday, July 28, 2008 will cause that team to have 5 points for every day the information is late, deducted from their overall score.

Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited. 

Recipes and schematics cannot be changed once they have been submitted.  In the event that a recipe or schematic needs to be changed after submission, the change and an explanation must be submitted to the organizing committee for approval by Monday, August 4, 2008. 

Rule 16 - Entremet BACK TO LIST

The following pertains to the 3 identical Entremets:

1. Each team must prepare 3 identical entremets:
• 1 to be incorporated into the sugar showpiece
• 1 for the degustation
• 1 for back up/display/photo.

The organizing committee will supply each team with 2 cake stands for displaying their degustation and back-up/display/photo entremets.

2. Each team’s identical entremets must contain chocolate, not to exceed 50% of the entremets by appearance when cut. 

3. Each entremet must serve 8 portions. The shape of the entremets will be competitor’s choice as long as it weighs between 1000 -1200grams.

NOTE: The entremet will be weighed with the cake circle – please use cardboard cake circles only.

4. All components of the entremets, including baked components, must be prepared, from scratch, in front of the judges.

5. Degustation of the entremet will take place on Day 2, in the order selected at random by the organizing committee.

At the specified tasting time, each team must have 2 of its 3 entremets – for degustation and back-up/display/photo - completely finished, up to and including any glazing and/or final decorations, i.e. sugar, chocolate work, etc. The showpiece entremet must be completely finished and/or garnished and placed on the showpiece on the display table by 2:30pm. The showpiece entremet must be identical in every aspect to the degustation and back-up entremets.

The degustation entremet will be given to the degustation jury whole (uncut). Each entremet will then be sliced first in half and then into the required number of slices by a person designated by Organizing Committee. Teams may not slice their own entremets before giving it to the degustation jury.

6. Each team must bring to the competition, scaled out but not combined, all ingredients for the entremets. Each ingredient must be stored in a separate container with a generic label  (e.g.: chocolate, not brand x chocolate).  For more detailed information on ingredients please see Rule number 19G

7. The entremets will be judged on the following criteria:

• Adherence to the imposed size restrictions
• Outside appearance and decoration
• Slicing of the cake and the interior appearance
• Flavor of the individual components
• Balance of flavor overall
• Texture
• Balance of taste (example: sweet: acidic: bitter: salty)

1. Each team must submit 1 hard (typed) copy and 1 electronic copy (by email, disk or CD formatted for pc) recipes and a drawn schematic (diagram) for the entremet by Monday, July 28, 2008, to Lisa Baron, Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001.  Recipes and schematics may be emailed to: lisa@pastrychampionship.com.

The schematic shall show a side view of the entremet explaining each of its components. 
The entremet presented to the judges at the competition must match the schematic submitted with the recipe.

Recipes must be submitted in the format described in appendix A. 

Failure to submit this information by Monday, July 28, 2008 will cause that team to have 5 points for every day the information is late, deducted from their overall score. Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited. 

Recipes and schematics cannot be changed once they have been submitted.  In the event that a recipe or schematic needs to be changed after submission, the change and an explanation must be submitted to the organizing committee for approval by Monday, August 4, 2008. 

Failure to adhere to recipe submitted is a 50point deduction unless the organizing committee or head judge approves the change before the start of the competition.

Rule 17 - Entremet Glacé BACK TO LIST

The following pertains to the 3 entremets glaces.

1. Each team must prepare 3 identical entremets glaces, 1 for the degustation, 1 for backup/display, and 1 for a photo. 

The organizing committee will supply each team with cake stands for displaying all three of their frozen entremets.

2. The entremet glaces must include all of the following components:
• Ice cream
• Sorbet
• A non-machine spun frozen component (e.g.: frozen parfait)
• Cake component (e.g. meringue, biscuit, sponge, etc.)

3. All components of the entremet glace, including baked components, must be prepared, from scratch, in front of the judges.

4. Each entremet glace must serve 8 portions. The shape of the entremet glace will be competitor’s choice as long as it fits on the 30cm (12inch) cake stand provided by the organizing committee.  There is no weight requirement for the entremet glace.

5. Degustation of the entremet glace will take place on Day 2, in the order selected at random by the organizing committee. 

6. At the specified tasting time, each team must have its entremets glaces completely finished, up to and including any glazing and/or final decorations, i.e. sugar, chocolate work, etc.  The backup table entremet glace must be identical in every aspect to the tasting entremet glace.

The degustation entremet glace will be given to the degustation jury whole (uncut). Each entremet glace will then be sliced first in half and then into the required number of slices by a person designated by Organizing Committee. Teams may not slice their own entremet glace before giving it to the degustation jury.

7. Each team must bring to the competition, scaled out but not combine all of its ingredients for its entremets glace. Each ingredient must be stored in a separate container with a generic label  (e.g.: chocolate, not brand x chocolate).  For more detailed information on ingredients please see Rule number 19G.

8. Each entremet glace will be judged on the following criteria:

• Adherence to the imposed size restrictions
• Outside appearance and decoration
• Slicing of the dessert and interior appearance
• Flavor of the individual components
• Balance of flavor overall
• Texture of the individual components
• Overall texture as an entremet glace
• Balance of taste (sweet: acidic: bitter: salty)
• Originality

1. Each team must submit 1 hard (typed) copy and 1 electronic copy (by email, disk or CD formatted for pc) recipes and a drawn schematic (diagram) for the entremet glace by Monday, July 28, 2008, to Lisa Baron, Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001.  Recipes and schematics may be emailed to: lisa@pastrychampionship.com.

The schematic shall show a side view of the entremets glace explaining each of its components. The entremet glace presented to the judges at the competition must match the schematic submitted with the recipe.

Recipes must be submitted in the format described in appendix A. 

Failure to submit this information by Monday, July 28, 2008 will cause that team to have 5 points for every day the information is late, deducted from their overall score.

Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited. 

Recipes and schematics cannot be changed once they have been submitted.  In the event that a recipe or schematic needs to be changed after submission, the change and an explanation must be submitted to the organizing committee for approval by Monday, August 4, 2008. 

Rule 18 - Petites Gateaux BACK TO LIST

The following pertains to the petits gateaux:

1. Each team must prepare 3 different types of petits gateaux following these guidelines:
• One fruit petit gateau
• One chocolate petit gateau
• One free choice petit gateau

2. Each team must prepare a total of 39 petits gateaux (13 of each type) as follows:

• 5 of each type of petits gateaux  (for a total of 15 pieces) must be presented on a pastillage tray to be placed on the buffet. (See Rule 11 regarding Pastillage Tray).  The pastillage tray will be judged as a separate element by the work and artistic jury.
• 6 of each type of petits gateaux (for a total of 18 pieces) must be prepared for the degustation. 1 of each type (for a total of 3 pieces) will be placed on each of 5 small display trays. Each of the 5 degustation judges will receive a tray (for a total of 5 trays of 3 pieces each = 15 pieces total).
• 1 of each type of petits gateaux will be placed on a tray and given to the organizing committee for backup. 
• 1 of each type of petits gateaux will be placed on a tray and used for photography/display.

The organizing committee will supply each team with the appropriate size and number of display trays.

3. The shape of the petits gateaux will be competitor’s choice.

4. The size of each petits gateaux should be between 80 – 100 grams.

NOTE: The petits gateaux will be weighed with the cake circle – if you are using a cake circle please use cardboard cake circles only.

5. All components of the petits gateaux, including baked components, must be prepared, from scratch, in front of the judges.

6. Degustation of the petits gateaux will take place on Day 2, in the order selected at random by the organizing committee. 

7. Each team must bring to the competition, scaled out but not combined, all of its ingredients for its petits gateaux. Each ingredient must be stored in a separate container with a generic label  (e.g.: chocolate, not brand x chocolate).  For more detailed information on ingredients please see Rule number 19G.

8. Each petit gateau will be judged on the following criteria:

• Adherence to the imposed size restrictions
• Outside appearance and decoration
• Interior appearance
• Flavor of the individual components
• Balance of flavor overall
• Texture
• Balance of taste (example: sweet: acidic: bitter: salty)
• Originality and innovation

1. Each team must submit 1 hard (typed) copy and 1 electronic copy (by email, disk or CD formatted for pc) recipes and a drawn schematic (diagram) for the petits gateaux by Monday, July 28, 2008, to Lisa Baron, Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001.  Recipes and schematics may be emailed to: lisa@pastrychampionship.com.

The schematic shall show a side view of each petit gateau explaining each of its components. 
Each of the petits gateaux presented to the judges at the competition must match the schematics submitted with the recipe.

Recipes must be submitted in the format described in appendix A. 

Failure to submit this information by Monday, July 28, 2008 will cause that team to have 5 points for every day the information is late, deducted from their overall score.

Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited. 

Recipes and schematics cannot be changed once they have been submitted.  In the event that a recipe or schematic needs to be changed after submission, the change and an explanation must be submitted to the organizing committee for approval by Monday, August 4, 2008. 

Failure to adhere to recipe submitted is a 50point deduction unless the organizing committee or head judge approves the change before the start of the competition.

Rule 19 - Habits, Organization and Hygiene BACK TO LIST

In addition to the above-mentioned items, each team will be judged on work habits, organization, and hygiene using the following criteria:

• Time fulfillment
• Organization of the work space
• Organization and proper use of time
• Cleanliness of work space, equipment, work, and self throughout the competition
• Skill in preparing Plated Desserts
• Skill in preparing Chocolate Bonbons
• Skill in preparing Entremet
• Skill in preparing Entremet Glace
• Skill in preparing Petits Gateaux
• Skill in preparing and assembling the Sugar Showpiece
• Skill in preparing and assembling the Chocolate Showpiece
• Skill in preparing and assembling the Pastillage Tray
• Proper use of ingredients and proportions (no waste)

Rule 20 - General Rules BACK TO LIST

1. The organizing committee will not address any questions asked about the rules after August 1, 2008.

2. All team’s finished work will be displayed to the public.

3. All presentation tables will be provided. No additional décor of any kind is permitted. The organizing committee will supply an 8’-foot x 30” (approx 244cm x 76.2cm) table with linen and skirting to be used for presenting each team’s chocolate showpiece, sugar showpiece, entremets displayed on the sugar showpiece, pastillage tray, and petits gateaux displayed on the pastillage tray.  The petits gateaux may be placed on the pastillage tray after the tray has been placed on the display table. The entremet may be placed on the sugar showpiece after the showpiece has been placed on the display table.  PLEASE NOTE: There will be no entremet glace, plated dessert or bonbons on the display table.

4. All work must be done in the assigned kitchen only.

5. The first day of competition will begin at 2:00pm on conclude at 7:00pm that evening. The second day of competition will begin at 6:00am at 2:00pm the same day. Each team will then have until 2:30pm to finish assembling their display table. All work, with the exception of the display table final assembly, must be completed within this 2-day, 13-hour time limit.

6. All necessary parts to a recipe must be made on site with the exception of pastillage and pressed sugar. No finished product will be permitted.  For example, any recipe that requires raspberry jam, the raspberry jam must be made from scratch, in front of the judges. If a recipe calls for nougatine, the nougatine must be made from scratch, in front of the judges. Only base ingredients (flour, butter, eggs, fresh fruit, etc.) and any ingredients listed below may be brought into the kitchens.  Any items or ingredients that can be made in a kitchen must be made during the competition. The issue of acceptance may be brought up for future competitions.

7. All decoration, garnishes, sprays, etc. that could effect flavor or aroma of dessert must be included in recipe.

8. The following ingredients, however are exceptions and may be brought. (Any ingredient not listed below, is not permitted to be brought):
   • Pastry fondant, gum paste
   • All commercial cereals
   • All commercial wafers products (feuilletine, royaltine, phyllo, feuille de brique)
   • All commercial chocolate products except for modeling chocolate and coating chocolates (couverture, raw cocoa butters, precolored cocoa butters, cocoa powders are permitted).
   • All commercial fruit purees and IQF (Individually Quick Frozen) fruit;
   • Fruit that is peeled and/or segmented/sliced, as long as it is not done in an artistic or decorative way.
   • All commercial nut pastes (as long as it is solely comprised of all nut product with no sugar or other flavorings added)
   • Transfer Sheets
   • Dried fruits i.e. raisins, prunes
   • Fruit juices
   • Extracts and compounds will be permitted, however judges may elect to deduct points for their use.
     
     
9. The organizing committee will supply each team with a working kitchen equipped with a refrigerator, freezer, blast freezer, sink, speed rack, three induction stovetops, 12 sheet pans, three stainless steel work tables, two marble tops for stainless tables, convection oven, ice cream machine, three chocolate warming machines, one microwave oven, two stand mixers with all attachments and extra bowl for each.
   
10. Teams must supply their own induction pots, pans, bowls, and hand tools – i.e. saucepans, stainless steel bowls, ladles, whisks, spatulas, knives, etc.

11. The organizing committee and the judges reserve the right to inspect each team’s tools, ingredients, workspace etc. before the competition begins.

12. In the event of serious dispute over regulations or a problem not mentioned in the rules, the judges and/or organizing committee will address the matter and a final decision will be made.

13. After the work jury has finished their judging and during the final tallying of the scores, each team must remove all product and equipment from their kitchen. Each kitchen must be clean and empty before the commencement of the awards ceremony.  After the awards ceremony each team will be permitted to take the bases for their showpieces.  Teams are responsible for their equipment, showpiece bases and other materials.

14. If the organizing committee or head judge deems a team’s behavior to be unprofessional before the competition through the conclusion of the awards ceremony, it will result in the team’s disqualification and forfeiture of all medals and prize money.

Rule 21- HOW JUDGING AND SCORING WILL WORK. BACK TO LIST

The judicial panel will be made up of 3 separate juries (artistic, degustation, and work habits/hygiene) and 1 additional judge named head of the judicial committee.  The degustation jury will be broken up into 2 groups.

Each jury will operate independently of the others. The percentages from each category will be added together by an independent party. The winning team shall be the one with the highest overall score.

In every case where each competing country has a judge (total of twelve judges), the scores of the judge from that country, plus the two highest scores and the two lowest scores will be dropped. The remaining 7 scores will be averaged.

In the degustation category where there are only 6 judges, in every case where a competing country has a judge, the scores of the judge from that country, plus the highest score and the lowest score will be dropped.  The remaining 3 scores will be averaged.  If there is no judge from a competing country in a particular category, then the high score and the low score will be dropped, and the remaining 4 scores will be averaged.

Rule 22 - PRIZES & AWARDS BACK TO LIST

The prize money will be distributed as follows:

1st Prize-                      $50,000
2nd Prize-                    $15,000
3rd Prize-                     $10,000
4th Prize-                       $5,000
5th – 12th                        $2,500

In the event of a tie, the prize money for each place will be split. (e.g., in the event of a tie for first place, prize money for first and second place will be divided evenly by the two teams.)

BEST CHOCOLATE SHOWPIECE. The organizing committee and head judge will determine this non-monetary award.

BEST SUGAR SHOWPIECE. The organizing committee and head judge will determine this non-monetary award.

BEST DEGUSTATION. The organizing committee and head judge will determine this non-monetary award.

JUDGES FAVORITE BUFFET TABLE The organizing committee and head judge will determine this y award, and that team will receive a monetary prize of $5,000.

BEST TEAM SPIRIT. This non-monetary award will be given to the team who demonstrates excellent teamwork, sportsmanship, and camaraderie.  The organizing committee and head judge will determine this non-monetary award

Rule 22 - FINALITY OF DECISION BACK TO LIST

The decision of all jury members is final and binding, and cannot be challenged. The Organizing Committee is not involved in the judging and scoring process during the competition. Participation in this competition is deemed acceptance of all the rules set forth above.

Rule 23- Release

All team captains and team members will be required to sign a release form provided by the organizing committee.

Appendix A - Recipe Submission click to download (you will need adobe reader to view this file)

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