Wettbewerb

The GV-Award team competition is aiming at promoting a balanced, seasonally adapted diet with a certain event character (e.g. front cooking) in all caterings segments.
The goal is to present a catering service taking into account the latest findings in nutritional sciences and delivering a creative product.  As a visitor you may even taste the results in the catering restaurant.

The task:
A team consisting of four people, i.e. one executive chef and three staff members, such as chef's apprentices, cooks and/or kitchen assistants/aides who work in the same kitchen, have to create a "Caribbean" theme lunch for 150 guests.
The concept must include: 1 soup, 2 meat or 1 meat and 1 fish dish, 1 vegetarian dish, 2 starch side dishes, 2 vegetable side dishes, 1 salad buffet and 1 dessert.
Just as the National Culinary Teams, the Catering Teams have to observe a strict timetable: they start their preparation at 07.30 am and have to serve lunch at 12.30 pm. Any delay will result in a deduction of points.

In this competition, the jury bases its judgement on seven different competition criteria: Mise en place (preparation) and cleanliness (0-10 points), professionally correct preparation (0-20 points), innovation/taste (0-20 points), nutritional value/Caribbean theme (0-15 points), presentation of the food service area (0-15), comfortable ambience (0-10 points) and teamwork (0-10 points).

The guests will be served their main course at the front-cooking station, while there is self-service, based on a free-flow-system, for all other dishes.

Please select "Competitions - Guidelines" to view the official competition guidelines for the participants