11 th G&T Cup Competition Bled, Slovenia 5 th – 7 th April 2016 Powered by: INVITATION Dear Sir or Madam, We are pleased to invite you to the 11 th G&T Cup Competition. The competition is organised by students from Vocational College for hospitality and tourism Bled for students from schools, members of AEHT Association. Students will compete in different theoretical and practical skills, required for mixing drinks. This year special is that students will compete in pairs, a barman and a cook. We would like to host students from several European countries to make this event a real international meeting. The competition will be held from 5 th – 7 th April 2016 at Vocational College for hospitality and tourism Bled, Slovenia. Further information about the competition and accommodation is available at the following e- mail address: [email protected]. We look forward to seeing you in Bled. Yours faithfully, Peter Mihelčič, MA Janez Damjan, MA Jože Zalar, mag.turiz. Director Kaja Vrančić, student
Transcript
11th G&T Cup Competition
Bled, Slovenia 5th – 7th April 2016
Powered by:
INVITATION
Dear Sir or Madam, We are pleased to invite you to the 11th G&T Cup Competition. The competition is organised by students from Vocational College for hospitality and tourism Bled for students from schools, members of AEHT Association. Students will compete in different theoretical and practical skills, required for mixing drinks. This year special is that students will compete in pairs, a barman and a cook. We would like to host students from several European countries to make this event a real international meeting.
The competition will be held from 5th – 7th April 2016
at Vocational College for hospitality and tourism Bled, Slovenia. Further information about the competition and accommodation is available at the following e-mail address: [email protected]. We look forward to seeing you in Bled. Yours faithfully, Peter Mihelčič, MA Janez Damjan, MA Jože Zalar, mag.turiz. Director Kaja Vrančić, student
The competition consists of three parts:
1. Theoretical knowledge from the field of barmanship and culinary art. The theoretical part will be composed of multiple choice questions and it will refer to the field of bartending, culinary knowledge and beverage knowledge. Each member of the team will answer to questions of his field of expertise. 2. a) A cook will have two (2) hours to prepare (miseen place) two (2) different types of petit fours variation for the after-dinner cocktail that will be presented (one chocolate and one with fruit). The cook will have to prepare four (4) portions of petit four for each variation, which means eight (8) portions of petit four in total.
The competitor is obligated to use an ingredient from our main sponsors:
- spirit Bacardi Carta Blanca by our main sponsor Merit HP one (1) of the variations (chocolate or fruit) of petit four. The amount of the required alcohol drink is not defined and should be chosen by the competitors themselves.
- one of the Callebaut chocolates provided by our main sponsor Filco: Dark chocolate – 70% Cacao, Dark chocolate – 80% Cacao or White chocolate.
2. b) The barman will have to prepare four (4) portions of after-dinner cocktail. Decoration will be prepared in the preparation room in twenty (20) minutes.
After-dinner cocktail will have to consist of at least two (2) beverages by our main sponsor Merit HP. The competitor has to use at least 2 cl of Bacardi Carta Blanca in the after-dinner cocktail. After-dinner cocktail must also contain (quantity is not defined) one of the following liqueurs: Passoã, Cointreau, Amarula, Xuxu.
3. The team will present the after-dinner cocktail and the petit four together (nine (9) minutes in total).
o In seven (7) minutes the barman has to prepare four equal after-dinner cocktails, the cook has to finish and garnish his petit four on the stage. Both creations must contain the required alcohol drinks!
o After finishing the after-dinner cocktail and the petit four, the team will have a maximum of two (2) minutes to present their creations in the way to promote its sale. Having a good story that is innovative, clever and interesting will also influence the final score.
COMPETITORS IN THE TEAM ARE EQUAL – EACH BRINGS 50% OF THE FINAL SCORE.
Rules for bartenders
o Cocktail must not contain more than six (6) ingredients, including bar spoons, drops
or dashes and solid ingredients like fruit or spices. All garnishes inside the glass
which are touching the liquid are considered ingredients.
o Fruit juices, non-alcoholic mixers, carbonated and non-carbonated waters are allowed
to be used.
o Home-made or self-made ingredients, or blending of few ingredients to be counted as
one (1) ingredient, shall not be allowed.
o Recipes must be expressed in centilitres, whole numbers (1 cl, 2 cl, 3 cl, etc.) and/or
half numbers (0,5 cl, 1,5 cl, 2,5 cl, etc.), bar spoons, dashes or drops being the
smallest quantities.
o The overall content (maximum amount) of a cocktail's recipe must not exceed ten
(10) centilitres. Cocktails should contain a minimum of four (4) centilitres of alcohol
ingredients and at least one (1) alcoholic beverage as a base spirit (i.e. brandy, rum,
vodka, gin, etc.), the others must therefore be utilized as flavouring modifier (i.e.
bitters, liqueurs, cocktail syrups, etc.).
o Any quantities of fruit, herbs and vegetables used (or similar) must be stated?; exact
measures must be stated at all times.
o Recipes entered must be the original creation of the competitors. If the competitors
are thought to have plagiarised a well-known, existing cocktail, they may face
disqualification.
o Competitors are not allowed to change their recipes or cocktails during the course of
the competition (or at the briefing).
o Decoration must be prepared in the preparation room in twenty (20) minutes.
o Competitors will have to prepare four (4) equal portions of after-dinner cocktail. Out of
these, three (3) cocktails will be used for judging (tasting). The 4th cocktail will be put
on display for public viewing.
o Duration period for mixing cocktails is seven (7) minutes. The timer stops when the
after-dinner cocktail and petit four are raised up in the air on display at the same time.
o The competing pair will be given two (2) minutes for the oral presentation of their
creations (after-dinner cocktail and petit four). Both presentations should be somehow
connected (a good story is desired).
o Competitors have to bring their own glasses for after-dinner cocktail.
o Each competitor has to wear his/her school uniform.
o A measure must be used (no free pouring allowed).
o Each competitor must bring his/her own cocktail equipment for the use.
o The appearance, flavour and taste of each after-dinner as well as the professional
work will be assessed according to IBA (International Bartender Association) rules.
o The organizer reserves the right to reject any competitor not considering the above
written rules.
The after-dinner cocktail will have to consist of at least two (2) drinks by our main
sponsor Merit HP. The competitor has to use 2 cl of Bacardi Carta Blanca in the
after-dinner cocktail. The after-dinner cocktail must also contain (does not matter
how much) one of the following liqueurs: Passoã, Cointreau, Amarula, Xuxu.
DECORATION, GLASSWARE FOR COCKTAILS, BAR TOOLS, KNIVES AND INGREDIENTS FOR THE COMPETITION HAVE TO BE BROUGHT BY THE
COMPETITORS THEMSELVES!
Rules for cooks
o A cook will have two (2) hours to prepare two (2) different types of petit four, four (4)
portions of each variation, which means eight (8) portions of petit four in total.
o One variation of petit four should be chocolate (should contain chocolate and/or
chocolate products), the other one with fruit (should contain fruit and/or fruit
products). A cook has to prepare four (4) portions of each variation (4 portions of petit
four with chocolate, 4 portions of petit four with fruit).
o Three (3) portions of each variation of petit four will be used for judging (tasting).The
4th petit four of each variation will be put on display for public viewing.
o The petit four has to be finished and garnished in seven (7) minutes (while the
barman is mixing the after-dinner cocktails) on the stage. The timer stops when the
after-dinner cocktail and petit four are raised up in the air on display at the same time.
o Touching of the food with bare hands while garnishing is not allowed (you can use
gloves and tweezers).
o The competing pair will be given two (2) minutes for the oral presentation of their
creations (after-dinner cocktail and petit four). Both presentations should be somehow
connected (a good story is desired).
o The most important point of the finished creation is food and drink harmony, the
colour and taste of both has to complement each other.
o Basic ingredients, which you might need for petit four will be provided by our school.
These are the following:
- butter, cream, milk (3,5% fat), eggs
- sugar, honey, oil, flour
- paper towels, paper napkins, baking paper, aluminium foil, cleaning products,
PVC foil
o Basic kitchen appliances and equipment will be provided by the organizer.
o Recipes entered must be the original creation of the competitors. If competitors are
thought to have plagiarised a well-known, existing petit four, they may face
disqualification.
o Competitors are not allowed to change their recipes or petit four during the course of
the competition (or at the briefing).
o Each competitor has to wear his/her school uniform.
o The appearance, flavour and taste of each petit four will be assessed. The judge will
be also assessing the preparation of petit four.
o The organizer reserves the right to reject any competitor not considering the above
written rules.
The competitor has to use an ingredient by our main sponsors:
- spirit Bacardi Carta Blanca by our main sponsor Merit HP in one (1) of the variations
(chocolate or fruit) of petit four. The amount of the required alcohol drink is not
defined and should be chosen by the competitors themselves.
- one of the Callebaut chocolates (in the chocolate petit four) provided by our main
sponsor Filco: Dark chocolate – 70% Cacao, Dark chocolate – 80% Cacao or White
chocolate.
DECORATION, ANY SPECIAL EQUIPMENT, AND INGREDIENTS (which are not defined above) NEEDED FOR THE COMPETITION HAVE TO BE BROUGHT BY
THE COMPETITORS THEMSELVES!
APPLICATION OF THE SCHOOL
Name of the school: Code of the school: Country: Name and surname of supervisors and companions: Name and surname of competitors: BARMAN: COOK:
COMPETITOR'S PERSONAL INFO
This has to be filled out by the barman.
Name: Surname: Date of birth: School: City, country: Achievements at previous competitions: Hobbies: Work experience: Foreign language skills: Favourite cocktail:
COMPETITOR'S PERSONAL INFO
This has to be filled out by the cook.
Name: Surname: Date of birth: School: City, country: Achievements at previous competitions: Hobbies: Work experience: Foreign language skills: Favourite cocktail:
RECIPE: after-dinner cocktail Name and surname of the barman:
School:
Name of beverage Quantity in centilitres (cl) Producer/Company
Decoration:
Mixing method:
RECIPE: petit four - chocolate Name and surname of the cook:
School:
Name of ingredient Quantity Producer/Company
Decoration:
Cooking method:
RECIPE: petit four - fruit Name and surname of the cook:
School:
Name of ingredient Quantity Producer/Company
Decoration:
Cooking method:
Schedule
Date Time Activity
April 5th (Tuesday) Arrival of the school delegations
7.00 p.m. - 10.00 p.m. Welcome party - non formal
April 6th (Wednesday)
8.00 a.m. - 8.30 a.m. Drawing of station numbers
9.00 a.m. - 9.30 a.m. Knowledge test
10.00 a.m. - 12.00 a.m. Cook - preparation of food
Barman - activity (surprise)
12.00 a.m. - 1.00 p.m. Lunch
1.30 p.m. - 2.00 p.m. Preparing for the competition
2.00 p.m. Competition
7.30 p.m. Gala dinner and Prize Giving
April 7th (Thursday) Departure of school delegations
The price of the competition is 135,00€ per person and it includes:
- 2x Bed & Breakfast in a double room**
- 1x Welcome snack party, 1x Lunch, 1x Gala Dinner
![[Challenge:Future] Experiencing, Living, Loving BLED](https://static.documents.pub/doc/80x56/58ee005a1a28ab820a8b468d/challengefuture-experiencing-living-loving-bled-59039b8647044.jpg)
