Hotel Premier Fort Beach

Balkan Culinary Competition – Hotel Premier Fort Beach

 

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Луксозният апартхотел “Премиер Форт Бийч” е разположен на първа линия на морския бряг. Комплексът се намира в тихата, северна част на Слънчев бряг, в близост до град Свети Влас и курортно селище Елените.

Апартхотел “Премиер Форт Бийч” е на пешеходно разстояние от центъра и на 2 километра от луксозното яхтено пристанище на град Свети Влас. Уникалното разположение на комплекса предлага на гостите множество възможности за прекарване на разнообразна и пълноценна почивка – можете да се впуснете в нощния живот на най-известните курорти по българското черноморие (Слънчев Бряг, Свети Влас, Елените) с техните барове, ресторанти и дискотеки, можете да разгледате историческите забележителности на стария град Несебър и околностите, а можете и да прекарате времето си, релаксирайки в уютната и спокойна атмосфера, предлагана в комплекса. Свежият морски въздух, прозрачната вода и комбинацията от морски и горски климат са изключително полезни за здравето на вашето семейство. Всичко това несъмнено превръща “Премиер Форт Бийч” в идеалното място за прекарване на семейната ви почивка.

Kikkoman

Kikkoman – едно екзотично и изпълнено със значение лого

Logo_Corporate_claim (1)

 

 

 

 

 

 

Преди повече от 300 години фамилията Моджи, основател на компанията,
създава за своя соев сос марката Kikkoman, която по-късно дава името
и на самата компания. Името не е избрано случайно, тъй като „kikko”
на японски означава черупка на костенурка, а „man” е числото 10 000.
Според една японска легенда костенурките живеят 10 000 години и
поради тази причина те са символ на щастие, богатство и дълъг живот –
цели, които всяка една фирма преследва.

Тези елементи са отразени и в логото на Kikkoman: шестостен,
символизиращ черупка от костенурка, в който се вижда японският
йероглиф за числото 10 000.

Логото на Kikkoman обединява традицията и съвременните ценности,
тъй като вкусът и ароматът винаги са били и ще бъдат ключ към успеха.
Естественият соев сос Kikkoman и днес се използва от японското
императорско семейство. Произвежда се в град Нода и се приготвя
по стара и оригинална рецепта, която датира от преди векове.

Тълкуване на логото

Шестостен = черупката на костенурката
Kikko = японската дума за “черупка от костенурка”
Йероглифът “kanji” = числото 10 000
Маn = японската дума за 10 000

Bonduelle

bonduelle

 

 

 

 

Историяgrah

Групата “Бондюел” е създадена през далечната 1853 г. 
През годините процесите на селектиране на суровините, производство, обработка и пакетаж непрекъснато се усъвършенстват, така че фирмата да се превърне в световен лидер в замразените и консервирани зеленчуци.
В края на 70-те години Бондюел навлиза в бизнеса с пресни салати.
През последното десетилетие фирмата активно насочва усилията си към здравословното хранене и разработването на рецепти от различни моно зеленчуци и миксове, които да отговорят на проблема със затлъстяването сред подрастващите и възрастните.

 

Мисияmix

Мисията на Бондюел е да бъде посланик на
всичко красиво, здравословно,

модерно и вкусно в кухнята.
Светът на зеленчуците е необятен!

 

Качество

Всички продукти на Бондюел преминават през стриктна селекция на суровините, а времето за доставянето от полето до завода е сведено
до 3 часа с цел максимално запазване на свежестта и витамините на зеленчуците.

Не съдържат ГМО.

2nd Edition – Summer 2016

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THE ART OF FOOD IN THE HOTEL1

The Second Bulgarian International Competition will be held in a traditional place where trends are presented in the preparation and presentation of hotel foods and will be the platform for the exchange of ideas and new culinary techniques. It also aims to show the beauty of the different cultural traditions from around the world.

Organized by the Balkan Culinary Competition is Authentic Bulgarian Tastes and Bulgarian Carving Association.

Period: The competition will be held for three days from the 13th to 15th May 2016 at the Premier Fort Beach – Saint Vlas.

premier_aparthotel

Accommodation for the participants in Balkan Culinary Competition – summer 2016 is free for all competitors and judges.

For all our guests and friends, our partners from Fort Noks have a special offer.

TC 1. Team competition – Duration – 3 hours

Each team will consist of 2 chefs and one commis from the hotel. The aim of the competition is to show the different ideas and recipes from the hotel cuisine, cooked for 10 people/covers 5 course menu which includes soup, salad, appetizer, main course and dessert for 10 people. Total price 50 euro. To include one of the following main products: chicken, beef and pork.

The only preparation allowed before: Washing and peeling vegetables

FS1. Individual competition – fish dish – 45 minutes

Preparation of one main dish for 2 portions (1 for presentations and 1 for judges tasting)
In this discipline, the competitors provide their own products

BC1. Individual – Black Box – 90 minutes (10 minutes recipe time)

A 2 course menu prepared for two portions of each. The competitors can choose between appetizer + main course or main course + dessert.

BR2. Individual – Black Box + 2 traditional ingredients – 60 minutes – Main Course Only

The organizers provide the products for the Black Box, but every competitor has to add two different products from their country – to prepare one main dish course in two portions. From all the products has to be prepared one main dish in two portions.

ED1. Individual – 4 Egg Dishes – 60 minutes

A selection of complex 4 Egg Dishes (2 Hot and 2 Cold) to be produced as for an A la Carte service within your hotel.  4 varieties x 2 of each dish – so 8 plates are required.

SC1. Sushi competition -“Classic sushi” edomae-sushi “:

Within 10 minutes, Candidates must make a plate for demonstration and a plate for the Jury, total of 2 plates. One serving includes – 7 pieces nigiri-dzushi and 1. kappa-maki, cut into 6 pieces decorated with ginger. The organizers will provide a plate of sushi, equal to all competitors. Applicants will receive pre-made products which will be the same for everyone.
Cutting and shaping of the products will be evaluated by the judges as individual sushi can not be cut in advance in individual units.

SC2. Rules for the competition in the section “Author’s sushi”:

Duration 60 minutes. During testing time applicants must make a plate for demonstration and a plate for the jury, total of 2 plates with 20 pieces in each (maki, nigiri, Gunkan, Uramaki, oshidzushi etc.). Sushi in which rice is not used, counts as 1 piece. Competitors will receive pre-prepared rice and if desired can be further flavored, incl. and author’s sauces and more.
Each competitor must carry 2 pieces in their plates / trays. There is no limit to the shape and size of the used plates / trays for serving and ways of stacking the finished sushi in them.

STATIC – OPEN CLASS – JUNIORS AND SENIORS

BS 1  –    Bread Display

The competitors shall have their works ready on the display tables and shall not remove the displays without informing the committee.

BS 2 -BUTTER SCULPTURE-INDIVIDUAL-NO TASTING

The competitors shall have their works ready on the display tables and shall not remove the displays without informing the committee.

BS 3 -CHOCOLATE SCULPTURE –INDIVIDUAL-NO TASTING

The competitors shall have their works ready on the display tables and shall not remove the displays without informing the committee.

BS 4 – SUGAR SCULPTURE–INDIVIDUAL-NO TASTING

The competitors shall have their works ready on the display tables and shall not remove the displays without informing the committee.

BS 5 -MINIATURE (Figurine, flower, arrangement, animal figure etc.)

The competitors shall have their works ready on the display tables and shall not remove the displays without informing the committee. No wires shall be used in preparing a miniature exhibit with sugar paste and powdered sugar.

BS 6 – Cheese carving

The competitors shall have their works ready on the display tables and shall not remove the displays without informing the committee.

BS 7 –     Afternoon small Tea Cakes / Fancies а selection of 6 varieties x 6 of each variety making 36 pieces in all. One of each variety shall be presented for tasting.

CARVING

Day One, first round:

D1 – Homework

Sculptures may be prepared in advance. Competition Theme:  A Country Garden. All competitors will have to pre-prepare their works of carved fruits and vegetables and arrange them within two hours.

Use of glue, toothpicks and stands is permitted, but they should not be visible. Stands must be covered with drapery. Use of green is permitted, but it must not exceed 1/3 of the volume of the carving composition. All participants must arrive for registration and receipt of individual number to participate. The competition will start at 10:00 until 12:00 hours. The sculptures will remain in the hall (until the completion of the working day). Announcement of the results and the ceremony of awarding prizes for the first round will be held at 17:00 hours. There are no restrictions in the selection of fruits and vegetables in this discipline.

Day Two:

D2 – Live Carving

Competition Theme: Open

The competition will be held within 3 hours. All competitors will have a place to develop their works of carved fruits and vegetables and arrange them within 3 hours. Using toothpicks and stands is permitted, but they should not be visible. Stands must be covered with drapery.
The use of glue is not allowed! Use of green is permitted, but it must not exceed 1/3 of the volume of the carving composition. All competitors must appear in the hall at 09:00 hours for registration confirmation and receipt of individual number to participate. The competition will start at 10:00 and will last up to 3 hours. The sculptures will remain in the hall (until the completion of the working day).

Announcement of the results and the ceremony of awarding prizes for the first round will be held at 17:00.

Day Three:

D3 – Team Competition.

Competition Theme: Will be informed on the Day

Teams of two people. The competition will be held within 3 hours. All competitors will have a place to develop their works of carved fruits and vegetables and arrange them within 3 hours.
Using toothpicks and stands is permitted, but they should not be visible. Stands must be covered with drapery. Using Decorative branches permitted, but they must not exceed the volume of the produced fruits and vegetables. They can serve to complete the overall composition and help to attach the individual elements. The use of glue is not allowed!
Use of green is permitted, but it must not exceed 1/3 of the volume of the carving composition.

All competitors must appear for registration confirmation and receipt of individual number to participate. The race will start at 10:00 and will last up to 13:00 hours. The sculptures will remain in the hall (until the completion of the working day). Announcement of the results and the ceremony of awarding prizes for the first round will be held at 14:30. In this discipline the products will be more than twice the individual.

For the entire competition we provide

  • hotel accommodation, meals, drinks, and ingredients for all categories except the fish dish category, the 2 mandatory ingredients in the category BR 2, and category D1 carving -homemade.
  • The organizer provides 6 professional working stations: 4 ring gas burner,  1 grill, 1 combi steamer, pots, pans and fridge, vacuum machine, cooler shock machine

Participants should be prepared with their own:

  • Knives, towels for drying, plates for presentation and table cloths.
  • Menus of the competition dishes, printed in English
  • It is required  that the competitors be dressed in uniform.

Application: Application shall be filled on the official registration form

APPLICATION DEADLINE: 20th April 2016

There is limited participation for some classes, early application will be in the interest of competitors. Competitors are required to register and send the recipes of the dish and their working methods in English, together with the needed products for the team competition on the official website of the competition.

RESULTS

As soon as the judging is finished, the results shall be posted on the office board. After the results are announced, the competitors may seek jurors’ advice and guidance if they wish to do that. If there are any questions, please contact with some of the judges.

We would like to express our gratitude and appreciation to our partners and sponsors. We wish our competitors good luck and a successful competition!

Contact:

Authentic Bulgarian Tests, Bulgarian Carving Association

Veselina Slavcheva, Valery Neshov

+359 885 22 30 40

+359 898 62 23 59

abvculinary@gmail.com

contact@culinary-competition.com

www.culinary-competition.com

Обединяване и партньорство на кулинарните сдружения, асоциации и клубове в България

logo meeting

ASSOCIATION – AUTHENTIC BULGARIAN TASTES

BULGARIAN CARVING ASSOCIATION

CHEF`S CLUB BULGARIA

BULGARIAN ASSOCIATION OF PROFESSIONAL CHEFS

BULGARIAN ASSOCIATION OF CULINARY CULTURE

EURO – TOQUES BULGARIA

PASTRY CLUB BULGARIA

CHEF`S CLUB RUSE

BULGARIAN CARVING CLUB

ПОКАНА

Уважаеми колеги,

Каним Ви на официална среща/съвещание на тема:

ОБЕДИНЯВАНЕ И ПАРТНЬОРСТВО НА КУЛИНАРНИТЕ СДРУЖЕНИЯ,
АСОЦИАЦИИ И КЛУБОВЕ В БЪЛГАРИЯ

Националната среща ще се проведе в гр. Пловдив на 27.03.2016г./неделя/
от 11.00ч. в ресторант „Буено”, ул. „Цариградско шосе“ № 6

при следния дневен ред:

10:30 – 11:00ч. – Регистрация

11:00 – 18:00ч.

  • Дискусии за обединяване на професионалните кулинарни гилдии в България.
  • Обсъждане и изготвяне на етичен кодекс и регламент за съвместна работа и партньорство между  кулинарните сдружения.
  • Обсъждане и изготвяне на годишен план/календар за организиране на кулинарни форуми, състезания и събития от всички кулинарни сдружения.

Уважаеми колеги и приятели, нека да се съберем всички заедно в името на Българската кулинария и развитието и.

Потвърдете участието си на телефон: 0876 3310 53 или на e-mail адрес: bueno@mail.bg

Тук можете да видите и изтеглите поканата във формат pdf