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Loading Loading Welcomes to Pattaya City Culinary Cup 2010

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Conjunction with j Pattaya Food & Hoteliers Expo10 Expo10 On August 5-7, 2010 @PEACH : Royal Cliff Beach Resort Pattaya , ThailandCompetition Organized by

Official Organized by

Message From The Mayor of Pattaya City

WSupported by

elcome to Pattaya City; the epicenter of white sandy beaches, mouth-

watering seafood delights and everything fun under the sun. For the fourth year running, Pattaya City is proud to organize the 4th Edition of the Pattaya Food and Hoteliers Expo 2010 to be hosted in PEACH : Royal Cliff Beach Resort. This year, apart from the Pattaya city Hotel competition, we have also incorporated a LIVE Gourmet Seafood Challenge. The new culinary competition will feature multinational culinary teams from all over Asia, including our very own Thai team. Pattaya City will like to take this opportunity to invite you to participate in this exciting gourmet event. I am sure nothing beats using the freshest seafood caught from our clear blue waters to prepare your perfect meal. Through this gastronomical exchange, I hope each of you will be able to gain valuable experience and help 'garnishes' your future career path. l bl i dh l ' ih ' f t th It gives me great pleasure to welcome you. See you in Pattaya! And good luck to your competitionCompetition Organized by

Best Culinary Regards Itthiphol Kunplome Pattaya City Mayor


Message From Thailand Culinary Academy

ISupported by

t is a great honor for me to be assigned by the Mayor

Mr. Itthiphol Kunplome to put together this culinary competition. Through the Mayor's great vision, this unique competition will truly Th h th M ' t ii thi i titi ill t l showcase the very best of Pattaya city with its seafood indulgence. This 1st Edition of the Pattaya Gourmet Seafood Challenge will feature a team of 4 chefs preparing a gourmet buffet within a given time. No miseen-place (preparation) is allowed in advance. It will be a dream come true for many chefs round the globe to use the freshest ingredients and also a demanding test of their culinary skills. A panel of international judges is invited to witness this event, most notably, the well- respected - Chef Otto Weibel. Chef Otto Weibel and the rest of the judges will select the best deserving team to bring home the coveted Pattaya City Culinary Cup together with 1000 USD cash. Thailand Culinary Academy is delighted to be part of this competition's organizer and help add more spice to the culinary scene in Pattaya. Let the countdown begins.Competition Organized by

Best of luck! Willment Leong Founder Chairman / Thailand Culinary Academy


Pattaya City Culinary Cup 2010

Competition TypePattaya City Gourmet Seafood Challenge

Supported by

The Team1T Team captain t i 2 Cooks / Chefs 1 Pastry Chef

The BuffetThe buffet must include the following dishes: 1 x salads modern freestyle (Fish or Seafood) - 20 individual portion 1 x cold appetizers freestyle (Fish or Seafood) - 20 individual portion 1 x Hot Soup (Fish or Seafood) - Enough for 20 persons in Soup Terrine 2 x different types of cold tapas (Fish or Seafood) - 20 individual portion each 1 x hot / Main course ( s o Sea ood) - 20 individual portion in 1 Chaffin Dish o a cou se (Fish or Seafood) 0 d v dua po o C a s 1 x hot / Main course (50% starch 50% Fish or Seafood) - 20 individual portion in 1 Chaffin Dish 1 x hot / Main Course Vegetarian (100% Vegetarian) - 20 individual portion in 1 Chaffin Dish 2 x free style desserts - 20 individual portion each 1 x whole cake freestyle - Between 3.0 pound to 3.5 pounds y p p

Competition Organized by



The RulesSupported by


Menu must include appropriate dressings, sauces and condiments. pp p g All food items must be prepared only in the competition kitchen provided by the organizer Any food ingredient or prepared food are not allow to the Competition Kitchen Only small kitchen equipment not provided by the organizer are allow to the Competition Kitchen p 5) The 4 chefs team had to prepared edible buffet for 20 individual portions of the entire buffet & has to be an equal number. 6) Only 4 chefs teams are allowed to set up the buffets, no additional helpers are allowed. 7) 20 portion of each menu can either place on small individual receptacle or large platter (Provided by Organizer) 8) Teams can only bring their personal knife / mould / small kitchen equipment (Hand Blender, Robot Coupe etc.) 9) All buffet items for 20 portions are to be set on the table at one time, as to complete the buffet. No replenishment allowed. 10) Buffet menu tent card must be prepare & display on the buffet counter 11) The team captain must be present during guest service time explain their food to the guest 12) Each team will have the same buffet ware; no other buffet ware is to be used 13) Each team will have the same ingredient provided by organizer, no other ingredient is to be used 14) Each team will assign with 1 steward station in the kitchen & 1 service staff station at the buffet Counter

1) ) 2) 3) 4)



The Competition ScheduleSupported by

1) 2) 3) 4) 6) 7) 8) 9)

Leave Hotel Establishment / Transportation by Organizer Arrived Competition Venue Setting up of your designated kitchen (30 minutes) Pick up your team Ingredient (30 minutes) Pi k I di i ) Start preparation Complete all cooking preparation (3.5 hours) Setting up buffet table (30 minutes) Judging Time J d i Ti (3 portion each of buffet item will be pick by the judge for judging) 10) Time of food service (Balance 17 portion each will serve to the public)

10.00 am Sharp 10.30 am to 11.00 am 11.00 am to 11.30 am 11.30 11 30 am to 12 noon 12.00 noon Sharp 03.30 pm Sharp 03.30 pm to 4 pm 04.00 04 00 pm Sh Sharp 04.30 pm to 5.30pm

*Results will only be announce last day of the event during the awards ceremonyCompetition Organized by



Judging GuidelinesMise-enMise-en-place 0 -14 points 14 Wastage, Punctual completion, Proper working technique, Correct utilization / working time Proper work station set upSupported by

Hygiene and Food Safety Personal Hygiene, Food Safety, Clean working place & clean uniform

0 16 0-16 points

Presentation and Innovation 0-30 points Presentation / Buffet, Presentation / Dishes, Simplicity, Originality in Composition Ingredient Harmony / Side Dish and Creativity Taste and Texture 0-40 points Appropriate Taste, Appropriate Combination, Appropriate Texture, Appropriate Colors and Nutritional Values Total possible points: 100 points



Pattaya City Culinary Cup 2010 General Guidelines Registration / Application Fees i t ti A li ti F1 Registration through fax and e-mail 2 By invitation only, no fees requiredSupported by

Condition of Participation1 Application form must be complete, fax & e-mail by 15th May 2010 2 Group picture needed / 4 member team with Chef Jacket, Apron & Chef Hat / taken in a pp , p th June 2010 (For media purpose) studio / 20 MB in size and send to organizer by 15 3 Upon confirmation, all flight invoices must send to Organizer for approval by 15th June 2010 4 Organizer claims the rights of all photographs and picture taken by the official\ photographer. 5 Compulsory welcome dinner & briefing on 4th Aug 2010 / 6pm p y g g p

Accommodation / Provided by OrganizerCompetition Organized by

1 Accommodation base on twin sharing (2 x double bed room) Check In: 4th Aug 2010 / noon and Check Out: 8th Aug 2010 / noon



Transportation / Provided by OrganizerSupported by

1 Round Trip Air Ticket (Country of Origin) - Bangkok - (Country of Origin) *Please provide invoice to organizer for approval before booking each team have booking, different budget 2 Organizer will pay in full / cash / THAI BAHT / during 4th Aug 2010 briefing (Round Trip Ticket for 4 Members) 3 Airport & Hotel pick up (Bangkok Airport - Pattaya City - Bangkok Airport) 4 Land Transportation (Hotel - Competition Venue - Hotel) / Daily

Meal / Provided by Organizer1 Breakfast buffet at the Hotel 2 Welcome dinner on 4th Aug 2010 / 6pm 3 Thank you cocktail dinner reception after prize presentation (Last Day of Event)

Others / Provided by OrganizerCompetition Organized by

1 Fully functional open kitchen / actual kitchen) (To be announce 1st May 2010 / complete kitchen Floor plan) 2 B ff t Table 2 3 m x 2 3 m with centre piece & all buffet ware (To b announced 1st M Buffet T bl 2.3 2.3 ith t i ll b ff t (T be d May 2010 / with full list of buffet ware) 3 More than 80 types of ingredient which include; (Seafood / LIVE / Compulsory / Must used all seafood product) Vegetables, Fruits, Herbs, Daily Product, Seasoning / Oil, Beverage Pastr Prod ct Be erage & Pastry Product (To be anno nced 1st J ne 2010) announced JuneOfficial Organized by


AwardsSupported by


Winner - Pattaya City Culinary Cup (Size XL) / 4 Medal / 1000 USD Cash 1st Runner's Up - Pattaya City Culinary Cup (Size L) / 4 Medal / 500 USD Cash 2nd Runner's Up - Pattaya City Culinary Cup (Size M) / 4 Medal / 200 USD Cash h 4th - Trophy (Size S) / 4 Medals or Diploma 5th - Trophy (Size S) / 4 Medals or Diploma 6th - Trophy (Size S) / 4 Medals or Diploma 7th - Trophy (Size S) / 4 Medals or Diploma h 8th - Trophy (Size S) / 4 Medals or Diploma 9th - Trophy (Size S) / 4 Medals or Diploma --------------------------------------------------------------------------------------------Gold 90 100 points; Silver 80 89.9 points; il i Bronze 70 79.9 points; Diploma 60 69.9 points -------------------------------------------------------------------------------------------------Total of 4 International Team & 5 Thailand Province Team l f i l h il d i


Application Form

Pattaya City Gourmet Seafood Challenge 5 - 7 Aug 2010 @PEACH : Royal Cliff Beach ResortClosing Date: 15 May 2010Application form must be complete, fax & e-mail by 15 May 2010 which group picture are needed / 4 member with Chef Jacket, Apron & Chef Hat / taken in a studio / 20 MB in size and send to organizer by 15 June 2010 (For media purpose). The Pattaya City Gourmet Seafood Challenge open to invitation only.

Please compelete all sections: Team MemberNO. 1 2 3 4 Requirement Team Captain Cook / Chef Cook / Chef Pastry Chef Name Position / Place of Origin

Contact / Info (Team Captain or Culinary Mentor In-charge)First Name: Last Name: Establishment / Association: Address / Street: City / Country: Telephone Office: Mobile Number: E-mail address: Fax No:Competition Organized by

www.thailandculinaryacademy.com E-mail: [email protected] Supported by

Official Organized by Event9 Marketing Co.,Ltd. 1575/1 Chai Sa-nguan Bldg. 3/10 Fl. New Petchburi Rd., Makasan Ratchathewi Bangkok 10400 Tel. (662) 255-2203 5, 255-8446 : Fax (662) 255-2204 , 255-8447

www.thailandculinaryacademy.com E-mail: [email protected]



Event9 Marketing Co.,Ltd. 1575/1 Chai Sa-nguan Bldg. 3/10 Fl. New Petchburi Rd., Makasan Ratchathewi Bangkok 10400 Tel. (662) 255-2203 5, 255-8446 : Fax (662) 255-2204 , 255-8447