CHER CONFRÈRE;

For many years the young commis Rotisseurs contest has been organized in most of the Chaine des Rotisseurs member countries around the world, as well in our neighboring chapters, but never here in Thailand. The Chaine Thailand decided that now is the right time to start this prestigious contest here as well, and we will organize the event at the world famous Le Cordon Bleu School in Bangkok. All participants will receive certificates and excellent prizes from the Chaine and the event sponsors.

The basis for all professional competitions are highly motivated young cooks/chefs from the outstanding Restaurants & Hotels in Thailand. Therefore, we would like to invite you to send one of your young cooks/ chefs to compete in this prestigious contest. Participation will expand the cooks/chefs knowledge with a day full of inspiration, demands, creativity and motivation for their future culinary career.

All contestants must be of Thai nationality and below the age of 26 on the day of the contest, they must be working in a Chaine member establishment in Thailand, also chef de parties are allowed to enter.

The winner of this contest will enjoy an opportunity to compete in the International event next year, we look forward to receiving your application, please be informed that the space is limited, and a first come, first serve concept is applied here.

With culinary regard

Vive la Chaine !

Bailli Delegue National	Chancelier National	Conseiller Culinaire National
Joe P. Thawilvejjakul	Dana Edward Caron	Alessandro E. Haab

COMPETITION

Concours National des Jeunes Chefs Rôtisseurs.
YOUNG CHEFS ROTISSEURS
NATIONAL THAILAND CONTEST 2010
Friday 08th October 2010
09.00am – 06.00pm
Le Cordon Bleu Dusit Culinary School, Bangkok

Requirement:

Prepare a 3 course menu

for 4 persons within a period of 4 ½ hours.

The contest will be based on a mystery basket, with the same ingredient for each contestant.

There will be sufficient food to prepare the 3 courses with different cooking methods, preferable western cuisine; however the Thai touch could be implemented.

However there will be five food items that are compulsory to use, such as seafood, meat etc.

The menu has to be created on the spot, however cook books, recipes and computers are allowed, also the kitchen supervisor can help with suggestions and tips in how to prepare the meals, to help the contestants a little bit.

Prices:

The winner of the national contest will receive a gold medal and a diploma from the head office in Paris, plus the cash amount of 15’000 Baht from the Thailand chapter

Can attend the international contest, which is hold every year in a different country of Chaîne members and will there represent Thailand.

The 2^nd will receive a silver - medal and a diploma from the head office in Paris, plus a cash amount of 10’000 Baht from the Thailand chapter.

The 3^rd will receive a bronze medal and a diploma from the head office in Paris, plus a cash amount of 5’000 Baht from the Thailand chapter.

The 4^th place and above will be all the same level, and all will receive a diploma from the Thailand chapter and a cash amount of 3’000 Baht

The competition is conducted at the Co-Organizer in the


The competition JEUNES CHEFS ROTISSEURS THAILAND 2010 takes TWO day.

Thursday	07th October 2010   04 pm – 08 pm	for informations, pictures, uniform and others
Friday	08th October 2010   09 am – 06 pm	Competition
Friday	08th October 2010   07 pm – 11 pm	Price giving with Gala Dinner

The number is limited to a maximum of 9 contest participants.

Jury:
The jury will consist of
The judges will be selected by the Conseiller Culinaire from Thailand chapter.
The decision of the jury team is final and can not be requested.

Participation:
All contestant can be either of Thai national or been working for the past 3 years in Thailand and should be below the age of 26 at the day of the contest, they must be working in a professional Chaine member establishment in Thailand, also chef de parties are allowed to enter, as long the below the age limit.

Publication:
The competition is open to public in order to publicize the event more in Thailand.

Registration:
Registration deadline is 15. August 2010 After their registration they get more information.

CHAINE DES ROTISSEURS P.O. Box 1492 Bangkok 10112	e-mail	Chancelier de Bailliage National Thailande dana@roadhousebarbeque.com
For more informations:		Conseiller Culinaire National de Thailande alessandro.haab@asia-culinary.com Fax: 02 651 2090

COMPETITION CRITERIA

Who May Attend
Only the competitors, the Jury, and other designated officials may attend the competition. The competitors must attend the competition and briefing alone, or with a maximum of one other person (Companion, trainer, translator)

Preserving Anonymity
The competitors will only be known to the tasting judges by their competition number, and to the kitchen judge, their first names. The members of the judging panel must not be able to distinguish the work of the competitors nor have seen them at work. The strictest anonymity must be observed until the announcement of the result. Competitors, judges or anyone involved at the competition are not permitted to carry mobile phones during the day of the competition.

Before the Competition
The President of the Competition and the Kitchen Supervisor must inspect the competition venue and all equipment at least two days prior to the competition, all ovens to be tested at this time.

Competitors and Jury members must view the competition venue at least one day prior to the competition. At this briefing session:

• numbers will be drawn for the order of the competitors in the competition
• the morning and afternoon sessions will be drawn the day before the competition
• the order of each session will be drawn when the competitors arrive at the competition venue on the day of the competition

The competitors and the jury will review the competition rules

The competitors and the jury will tour the competition venue

Competitors must be able to view all equipment during the tour of the competition venue

The organizer will ensure that two servers will be assigned to each competitor for the purpose of serving the presentation plates to the Tasting Jury.

The organizer will ensure that one person will be assigned for each Tasting Jury table to assist with supply of cutlery, water, and other supplies for the Jury during the competition.

Each competitor will receive an identical black box, permitting them to compose a menu of their choice to be prepared for four people, consisting of:

• Appetizer
• Main course
• Dessert

While examining the black box, competitors will have 60 minutes to write out a three-course menu.

The menu can be written in thai or english

The menu must be prepared for four persons within 3.5 hours. The total time for the menu and preparation will be 4.5 hours.

During the Competition
During the menu-writing period, the President of the Competition and Kitchen Supervisor will inspect all competitors’ toolboxes. Only approved tools will be permitted to be taken into the kitchen area.

During the whole competition is the use of mobile phones forbidden.

Each competitor must prepare one complete course to be presented every 15 minutes, according to the official schedule.

During the presentation and tasting of the dishes, the plates shall carry only the contestant’s number and the description, of the dishes prepared.

Servers will be assigned to carry the plates from the kitchen to the Jury Room, and back to the dishwashing room when the tasting of each course is finished. One non-exclusive servers per competitor will be required.

One person per jury table will be required to reset table with cutlery, water etc on an ongoing basis.

All the members of the Jury need to be able to speak English as the official contest language. The Tasting Jury will be divided into two groups of three judges. Each group of three judges are all professional jury members. Each group will be assigned a round table where the plates will be presented to them. The location of the plates on each table will be marked with the Competitors’ numbers.

Division of the judging panel:

• Appetizer 1 plate should go to each of the three groups of four judges
• Main Course 1 plate should go to each of the three groups of four judges
• Dessert 1 plate should go to each of the three groups of four judges

One plate of each course will remain in the room for the Jury if necessary, and for the photographer. Each jury member will taste each course.

The time between courses is 15 minutes; however, the plates will be removed from the Jury tables after 13 minutes in order to make room for the next course.

Plates will not be presented earlier even if the competitors are ready ahead of requested time.

The members of the Kitchen Jury are not permitted to have conversations with the competitors, unless they are of a technical nature concerning the competition. If there are any questions, the Kitchen Jury will defer any decisions to the Kitchen Supervisor.

The competitors can not be interviewed during the competition.

Video graphing the competition is allowed at the discretion of the President of the Competition provided no disturbance of the competitors take place.

The jury score sheets will be collected during the mid-day break, and returned to the jury members when the competition begins in the afternoon. All competitors will remain in the kitchen until dismissed by the Kitchen Supervisor.

Plate Requirements
The plates are white, without markings or decoration, round, and only of the following sizes:

Type of Plate	Size in inches	Size in centimetres	Quantity
Appetizer	10” – 12”	26cm – 32cm	4 per competitor
Main course	12”	32cm	4 per competitor
Dessert	10” – 12”	26cm – 32cm	4 per competitor
Optional additional deep dish plate	Not greater than 12”	Not greater than 32cm	4 per competitor

After the Competition
The Jury is required to stay after each competition for a discussion session with the competitors.

A de-briefing session will be held after the competition for all competitors and jury members. The session is intended to assist the competitors with the results of the competition and their individual performance.

Appeals
Decisions made by the Jury are final.

No changes or appeals are allowed, based on the culinary judging.

Appeals may be made to the Chairman of the Jeunes Chefs Rôtisseurs Committee, based on protocol or procedure that allegedly deviates from the official rules.

This appeal must be made in writing, and received by the Chairman no later than three days after the competition date.