competition rules & regulations · valrhona chocolates ... competition rules & regulations...

April 24 to 27, 2018

Singapore Expo, Singapore

Organised by:

Held in conjunction with:

COMPETITION

RULES & REGULATIONS

Asian Gelato Cup 2018 Rules & Regulations V16

ASIAN GELATO CUP

Asian Gelato Cup (AGC) is a concept inspired by the World Gelato Cup, organised by

Gelato e Cultura S.r.l. and Sigep – Italian Exhibition Group s.p.a. in Rimini, Italy. This event

is introduced as the gelato industry in Asia is set to grow. The AGC will be a biennial event

established as a national teams’ competition. Each team will be made up of two

professionals and a team manager, from Asia Pacific. It will take place during

Bakery&Pastry at Food&HotelAsia.

MISSION

The mission of the AGC is to heighten the tradition of artisan gelato regionally. It aims to

contribute towards the development of professional skills as well as promote friendship

and cooperation amongst all in the industry.

This event aims to:

Select three Asian teams to participate at the World Gelato Cup 2020 in Rimini, Italy

Ignite creativity and interest in culinary art and pastry, in particular, gelato making

Develop the professional skills of the gelato, desserts and pastry chefs in the region

Provide a platform for communication and learning among gelato and pastry chefs

around the region

TEAMS ADMITTED

Admission to the AGC competition is granted to 12 (twelve) teams of from different

nations/territories. Priority is 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/cities so that the team can be presented autonomously. The acceptance

of these teams however will be according to the discretion of the AGC Organising

Committee.

Team managers are required to submit the application form and necessary information

starting from October 10, 2017 with final submission date on November 15, 2017. The

Organising Committee can derogate to this point.

Interested individuals/teams, please contact the AGC Organising Secretariat at

[email protected] for registration details.

REGISTRATION FEE

a. Each selected team has to pay a registration fee of SGD400.00

b. Fees will not be refunded if the competition is cancelled for reasons beyond the

organiser’s control or if entries are withdrawn by competitors.


mailto:[email protected]

TEAM COMPOSITION

Each team should be led by ONE MANAGER and made up of TWO COMPETITORS with

expertise in Gelato, Chocolate and Pastry.

a. Competitors - Citizen/Permanent Resident employed in gelato-culinary-pastry sectors

in the country of the team for a minimum of three years at point of registration.

b. Manager - Citizen/Permanent Resident employed in gelato-culinary-pastry sectors in

the country of the team for a minimum eight years at point of registration.

Additional Information:

The manager will be responsible for coordinating the participation of the team with

the AGC Organising Committee.

The manager, being also a jury member, he/she cannot represent or work as

employee for any company representing a direct conflict of interest with any of the

Asian Gelato Cup sponsors.

During the competition, the manager is permitted to consult and assist the team in

their preparation. However, he/she may not judge the performance of their own

team.

The AGC Organising Committee will comprise of two members selected by AGC and

two members selected by World Gelato Cup.

Teams from any of the following countries/cities/territories are invited to submit their

application:

Cambodia

China

Hong Kong SAR

India

Indonesia

Japan

Laos

Myanmar

South Korea

Macau SAR

Malaysia

Philippines

Singapore

Sri Lanka

Taiwan

Thailand

Vietnam

The winning team will be awarded the title of “Asian Gelato Cup 2018 - Champion” and

hold the title until the following edition.

NOTE: The first 12 teams that submit their applications will be admitted for the

competition.

LIST OF ADMITTED TEAMS

List of admitted teams will be notified by electronic mail by the organising committee. The

final list of teams selected to participate in the first edition of the AGC will be published on

the website http://www.foodnhotelasia.com/AGC2018, by February 28, 2018.


http://www.foodnhotelasia.com/AGC2018 by February 28

IMPORTANT: the top three teams of the AGC 2018 will have access to the World Gelato

Cup (WGC) 2020 and have to register with the WGC Organising Committee. It is necessary

that these teams include another two team members to qualify for the basic criteria of the

WGC. Should any of the three teams decide not to participate at WGC 2020 (decision to be

confirmed in writing before December 2019) the next highest ranking team will then be

offered to participate.

NOTE: All three winning teams will have their airfare and accommodation fully paid for by

organisers of WGC, subject to terms and conditions by organisers of WGC.

LIST OF ADMITTED TEAMS

List of admitted teams will be notified by electronic mail by the organising committee.

The final list of teams selected to participate in the first edition of the AGC will be

published on the website http://www.foodnhotelasia.com/AGC2018, by February 28,

2018.


http://www.foodnhotelasia.com/AGC2018 by February 28

COMPETITION CRITERIA

a. Asian Gelato Cup Official Uniform

Official team jacket and apron will be provided by the AGC Organiser and they must be

worn throughout the competition and award ceremony.

All competitors and managers must wear black pants and appropriate footwear to

conform to grooming standards of the industry. No insignias, titles, or other forms of

identification may be added to the uniform. If a team (or a team member) does not

comply accordingly, the entire team will be disqualified.

The usage of the AGC logo and event’s name will be restricted to the official sponsors

exclusively.

b. Theme

Any theme may be chosen but must be clearly stated in the file. Suggested examples are

hunting, the seasons, etc…

c. Competition Details

The competitors will have EIGHT HOURS to prepare:

I. GELATO MAKING

i. Preparing a milk-based gelato (3 to 5kg) to be presented and decorated in

one metal tub provided by the sponsor. At least two FABBRI ingredients

must be used to create the recipe.

Assessment will centre on:

the presentation of the variegation in the tub

the unique creation of the flavours as well as the importance of taste and

the aesthetic presentation of the gelato to the judges

the texture of the gelato created

correct serving temperature

ii. Preparing a water-based gelato (3 to 5 kg) with two flavours variegated and

decorated in one metal tub provided by the sponsor. At least two FABBRI

ingredients must be used to create the recipe

Assessment will centre on:

the presentation of the variegation in the tub;

the unique creation of the flavours as well as the importance of taste and

the aesthetic presentation of the gelato to the judges.

the texture of the gelato created.

correct serving temperature.

NOTE: The milk-based gelato will be scooped onto nine numbers of wafer cones

displayed on stands, and water-based gelato in nine standard ice cream paper

cups for jury tasting, free style presentation as served at competitors’ shop or F&B

operation, toppings allowed. Wafer cones and ice cream paper cups will be

provided by organiser.

Quantities: Total nine portions each, consisting of

six portions for the professional jury

two portions for the media jury

one portions for photography


II. PLATED DESSERTS

The plated dessert must include a chocolate component, with a gelato or sorbet

creation. It is necessary that the chocolate component contains ingredients from

Valrhona. Another requirement is to include at least one Fabbri product. Product

lists of the required brands will be provided by the organiser.

The plated desserts should feature an authentic presentation of the country that

competitors represent and include native ingredients.

Valrhona chocolates (from the same range of Valrhona pure origin chocolates)

could also be used in the creation of gelato or sorbet if so desire.

Quantities: Total 10 plates, consisting of

six plates for the professional jury

two plates for the media jury

one plate for photography

one plate for display

NOTE: Competitors are not allowed to use Paco-jet. Each team may use their own

dessert plate that best suit their creation. Otherwise, the organiser will provide

standard dessert plates of 27cm diameter.

III. GELATO CAKE

Each of the teams must prepare two gelato cakes, (with a maximum of three

gelato flavours), with the optional addition of semifreddi, fruit coulis, crunchy

nougat, sponge, candied fruit, etc.

NOTE: REDMAN fondant/gum paste and Valrhona Chocolate must be used for

creating decorations for the cake. Points will be deducted for non-compliance.

The contestants must make two identical decorated samples of each gelato cake

creation, each of 18cm to 20cm diameters, no height limit, and from which 16

portions must be cut: One cake is for cutting and tasting, one for the official

photo and one facsimile for the final Grant Buffet.

NOTE: Standard round plate of 27cm diameter will be provided.

IV. ONE ARTISTIC SHOWPIECE

To display the plated desserts with the following mandatory requirements:

Size of the base: 60cm x 40cm

Minimum height for showpiece (excluding the base): 60cm tall

The showpiece must be made with 80% Chocolate and 20% RED MAN Roll

Fondant or Gum paste

NOTE: The plated desserts will be displayed as an Artistic showpiece, ice cream

condiments can be made in advance in dummy.

Asian Gelato Cup 2018 Rules & Regulations V16 6

d. Ingredients provided by the AGC Organising Committee

Official market list to be sent to the teams. No ingredients other than ingredients from

FABBRI will be provided to the teams for their practice before the competition.

RED MAN

Snow white colour Rolled Fondant (Maximum 5kg)

Gum paste White (Maximum 5kg)

Red Man Fondant tool kit set for each teams

List of ingredients will be emailed to teams separately by Phoon Huat Pte Ltd

FABBRI

List of Fabbri ingredients will be emailed to teams separately

Competitors would not be allowed to use any other similar brand of blended gelato

ingredients

Competitors’ scores for taste will be disqualified if they are found to be using other

brand of blended gelato ingredients

Capfruit Fruit & Vegetable Purees

Elle & Vire Dairy Products

List of ingredients will be emailed to teams separately

Competitors would not be allowed to use any other brands of similar products


VALRHONA

A) Exclusivity for all cocoa, chocolate and praliné paste product:

1) Only Valrhona chocolate / cocoa powder or paste and praliné paste can be used

2) Other sponsors or distributors do not have the right to communicate about any other

chocolate brand at any time prior, during and after the competition in their

communication about the AGC 2018.

3) Teams would not be allowed to use any gelato pre-mix using chocolate as a flavour

Competitors’ scores for taste will be disqualified if they are found to be using other

chocolate flavoured gelato pre-mix.

B) Competition Rules & Regulations / Product support and Logistic;

A total of 12kg of couverture chocolate per team for the chocolate show piece

regardless of colour, this offer is limited to: Satilia Dark Chocolate, Equatorial Milk,

Dulcey and Opalys.

A maximum of 6kg for the cake, gelato, sorbet and all kinds of production using

chocolate. (The chocolate would have to be chosen from the list below)

Dark Chocolate: Guanaja / Caraibe / Manjari / Kalingo / Alpaco / Tainori Equatorial

Dark - P125 Coeur de Guanaja

Milk Chocolate: Jivara / Caramelia / Azelia / Equatorial Lactee

Blond Chocolate: Dulcey / Orelys

White Chocolate: Ivoire / Opalys

Valrhona Absolu Cristal Glaze

Absolu Chocolate Glaze

The chocolate products will be dispatched to the competitors the day before

competition starts according to requirement of each team, as defined by market lists

and recipes provided to the AGC organisation committee.


e. Ingredients not provided by the AGC Organising Committee

All ingredients, other than those mentioned above must be supplied by the team

themselves.

Only edible colours are permitted.

Any specific product, with no visible commercial marking, is permitted. Except for

chocolate and gelato mix product, must use sponsors’ products.

f. Preparation and ready-made items

Please take note of the strict regulation on pre-made items:

Biscuit: All types of biscuits (genoise, sponge, sacher, pain de Genes…), or dough (such

as sable, crumble, puff pastry etc…) can be prepared, baked ready and bring in during

contest.

Sugar: sugar syrup is permitted.

Fondant / gum paste modeling, colouring, chocolate decoration, must be prepared at

site, and cannot be brought in already shaped and dried.

The organising committee will provide the following:

Equipment list for each kitchen:

Carpigiani's batchfreezers, Maestro HE

Carpigiani's turbo mixer

One blast-freezer

One 2-door under counter chiller

One stainless steel table, Length: 200cm, width: 80cm

Two professional induction stoves (gas is strictly forbidden during competition, except

for portable gas torch)

Two numbers of pots and pans will be provided. Additional pots and pans brought in by

competing teams must be induction enabled.

One trolley rack with 10 trays

One KitchenAid mixer

One sink with hot water

One microwave

Equipment for Sharing:

One 4-door upright chiller, 2 to 4 deg C

One 4-door upright freezer, -18 to -24 deg C

One Carpigiani pasteurizer, pastomaster RTL or HE

Electrical supply:

Two 13-amp power points (220v): 1 x 13Amp 1/p+ 1 x 15Amp 1/p-

Equipment not provided:

Kitchen utensils

Sugar lamp

Chocolate warmer

Torch

Equipment: no gas would be allowed at the competition venue

Moulds, ladles, dishes, cutlery, scale. etc

In general, anything not specified will not be provided.


g. Showpieces presentation and run-down

The competition will last about eight hours, commencing from 07.45am.

07.00am: Competing teams to report to kitchen manager 45 minutes prior scheduled

time.

07.45am: Competition starts.

11.45am: Tastings of desserts to start. Competing teams to showcase their work, one

after another in 5-minute intervals.

01.00pm: Tastings of gelatos to start, one team after another in 5-minute intervals.

02.15pm: Tastings of gelato cakes to start.

02.45pm: Teams to start setting the buffet. Ingredients and composition of all dishes

will be announced to the public. Five penalty points will be deducted from the total

score for every minute delay in set up after 03.45pm

Final Buffet

The organisers will provide each team with one round table of diameter 100cm for the

buffet presentation.

No background decorations will be accepted. Each team is required to supply their own

linens. No electric cables may cross the competition area. Rotating bases are allowed.

The organisation, however, disclaims any liability for failure in functioning any display

system.

Any work exceeding the maximum specified size will be eliminated. Dimensions will be

officially measured by the contest stewards and their conclusions will be final.

h. Judging criteria

100 points, maximum, will be awarded for work score, which will include hygiene and

cleanness, time management, organisation and dexterity. 20 points will be deducted

from total work score for every five minutes extra time taken.

100 points, maximum, will be awarded for gelato cake / dessert tasting. Judging

criteria will based on taste, design, originality and texture.

100 points, maximum, will be awarded for showpiece/presentation appearance, based

on the artistic quality and rendering of the theme.

The head judge, accordingly with the AGC Organising Committee will control the

marks, counting of the votes, as well as the team ranking. In every category, the lowest

and the highest marks will be dropped. The remaining scores will be averaged.

In the event of a tie, the total tasting scores will take precedence.

The competing teams are solely responsible for cleanliness of the work areas and

equipment provided (oven, ice cream, freezer, fridge and so on). The workstations will

be inspected before and after the contest. Any competitor who leaves his/her

workstation uncleaned will be penalised up to 30 points.

Five penalty points will be deducted from the total score for each minute of delay from

scheduled timing when serving the gelato, gelato cake and the plated dessert.

The organising committee reserves the right to reproduce and use the entries

exhibited.

In the event of serious dispute over the items of the regulations, or a problem not

mentioned in the rules, the matter will be discussed between the jury and the Head

judge and a final decision will be made.

Team competitors are required to submit accurate market list, taking attention to avoid

food wastage. Teams with unreasonable food wastage found after completion of

competition items will be penalised up to 30 points.


CRITERIA FOR MEDALS

Gold with Distinction 100 points

Gold, 90 to 99 points

Silver, 80 to 89 points

Bronze, 70 to 79 points

RECIPE SUBMISSION

By February 5, 2018, the team manager shall email the Organising Secretariat

[email protected] the title of the selected theme with completed recipes (in

English) and a brochure with detailed description of the works (in English) which will be

printed uniformly by Organising Committee and delivered to all the judges and the press.

Any allergens must be indicated at the bottom of the recipes.

The Organisers may freely use the recipes (also communicating to third parties who

collaborate in any way with the Organisation itself) without having to pay anything in any

way to the teams and individual members.

TRAVEL AND ACCOMODATION EXPENSES

The following will be provided by the Organisers for each confirmed participating teams:

Economy airfare of up to SGD500 per team member (based on actual airfare incurred

and actual receipts) and full economy fare for the team manager

Accommodation for two team members and manager, consisting of one twin/double

room and one single room for each team for a total of five room nights.

The reimbursement of the airfare will be made to the team manager who will pay to the

team members accordingly. The team manager by signing the present regulations

releases the organiser from any request of any kind made by the other team members.

NOTES ON TEAM MANAGERS

The contacts with the Asian Gelato Cup 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 delegate).

GENERAL RULES AND REGULATIONS

Registration fees will not be refunded if the competition is cancelled for reasons

beyond the Organiser’s control, or if entries are withdrawn by the competitors. This is

to cover administrative costs.

The Organiser reserves all rights to the recipes used and photographs taken at the

event. Any publication, reproduction or copying of the recipes can only be made with

the organiser’s approval.

If an award is won, the competitor has to ensure his/her presence or that a

representative from the same establishment at the ceremony to collect the award. All

awards are to be accepted in chefs/team uniforms. Any trophy/medal/certificate that is

not accepted at the ceremony will be forfeited three weeks after the event.



PRIZES, AWARDS & CERTIFICATES

The top three teams will win a return trip with accommodation to participate in the World

Gelato Cup 2020, Rimini, Italy.

Top Prizes, presented by REDMAN

Overall Winners

1st Prize: Trophy & Gold Medals plus cash

2nd Prize: Trophy & Silver Medals

3rd Prize: Trophy & Bronze Medals

Each of the three winning teams will receive one unit of KitchenAid Stand Mixer

Medals & Certificates of Awards

Best Gelato Cake, presented by Capfruit

Best Plated Dessert

Best Artistic Showpiece, presented by Redman

Best Tasting Gelato

Best Team Spirit presented by Singapore Pastry Alliance

Media Favourite of the Day – well regarded food and lifestyle journalists will

vote and determine this award

REGISTRATION

Interested individuals/teams, please contact the AGC Organising Secretariat at

[email protected] for registration details.




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April 24 to 27, 2018

Singapore Expo, Singapore

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