GELATO WORLD CUP GUIDELINES 8 th edition, Sigep, January 2018, Rimini January 20 th 23 rd, 2018

Transcription

1 GELATO WORLD CUP GUIDELINES 8 th edition, Sigep, January 2018, Rimini January 20 th 23 rd, 2018 Index Gelato Worldcup, the eighth edition... 2 ORGANIZATION CHART... 3 ASSUMPTIONS... 4 a. FORMAT... 4 b. MISSION... 4 c. SELECTED TEAMS... 4 d. TITLE... 4 e. TEAMS... Error! Bookmark not defined. f. THE TEAM MANAGER REGISTRATION... 4 Application for selections and presentations... 4 The pre-registration... 5 The registration... Error! Bookmark not defined. 2. LIST OF ADMITTED TEAMS CHANGES WITHIN THE SINGLE TEAM GELATO WORLD CUP ROUNDS a Decorated tray b Decorated Saundee for table service c Gelato cake d - Mystery box, ability test e Entrée with gastronomy gelato f Chocolate gelato Snack g Artworks ICE SCULPTURE ICE BASE-BOARD NOUGATINE/CRUNCH SCULPTURE h FINAL GRAN BUFFET bis.points ter. FAC-SIMILE RECIPIES TRAVEL AND ACCOMODATION EXPENSES REMARKS ON TEAM MANAGERS bis. JURY PRIZES AND AWARDS GENERAL INDICATIONS ON COMPETITION PERFORMANCE bis. CUSTOMS

2 Gelato World Cup, the eighth edition It is a great pleasure to announce the 8 th edition of the Gelato World Cup which will take place in its most natural home: the International Exhibition of gelato, pastries, bakery and coffee craft. This one of a kind event is well established and highly anticipated in the international panorama; the Gelato World Cup confirms its leading and complete role amongst the world competitions concerning the large range of the taste trades. Evidence is the increasingly numerous countries around the world organizing selections for the definition of the teams to wear their colours at the Word Cup. This year there will be 12 teams from five continents. After the last great success, for the 8 th edition we have decided to hold the Competition in the main hall of the Fiera di Rimini to grant the participants more space and wider visibility. The Gelato World Cup will take place over four days: January 20 th, 21 st, 22 nd and 23 rd, The World committee of Honour, which contributes to the optimization of the Regulation of an increasingly large and complex event, shall support us all during the competition guaranteeing the proper performance conduct and correct interpretation of the Regulation. See you in January and Good Luck! Giancarlo Timballo Founding Chairman of Gelato World Cup Lorenzo Cagnoni Chairman IEG Italia Exhibition Group s.p.a. 2

3 ORGANIZATION CHART Gelato World Cup is organized by Gelato e Cultura s.r.l. and Sigep - IEG Italian Exhibition Group s.p.a. EXECUTIVE COMMITTEE: Chairman: Giancarlo Timballo Honorary Chairman: Luciana Polliotti Administrative Secretariat: Paola Franz Organization Secretariat: Alessandra Pacini Selection and Presentation Secretariat: Claudia Santoro Press Release and social media: Claudia Santoro Competition Commissioners: Sergio Colalucci, Sergio Dondoli and Leonardo Ceschin, Gaetano Mignano. Sigep Brand Manager and Responsible for Relations with Sponsor: Gabriella De Girolamo WORLD COMMITTEE OF HONOUR: Chairperson: Pierpaolo Magni Vice-chairman: Kamal Rahal Essoulami - Marocco. FOUNDING COMMITTEE: Giancarlo Timballo, Luciana Polliotti, Pier Paolo Magni, Alfio Tarateta and Eliseo Tonti. HONORARY MEMBERS Mauro Petrini, Alfio Tarateta, Maria Rinaldi The event takes place at SIGEP - FIERA DI RIMINI - HALL SUD Quartiere Fieristico Via Emilia, 155 Rimini 3

4 ASSUMPTIONS a. FORMAT. The event named Coppa del Mondo della Gelateria (Gelato World Cup ) was born from an idea of the Associazione Gelato e Cultura and is organized by Gelato e Cultura S.r.l. and IEG Italian Exhibition Group S.p.A.. The biannual event has reached its 8th edition and consists of a competition amongst teams that include four professionals and a Team Manager participating from all over the world and takes place during the international exhibition named Sigep, Salone Internazionale della Gelateria, Pasticceria, Panificazione Artigianali e Caffè (International Exhibition on Ice-Cream, Pastry, Bakery and Coffee crafts), edition b. MISSION. The mission of Gelato World Cup is to highlight the worldwide excellence of the Italian school and tradition by contributing to the development of the professional skills of the tastes trades to promote friendship and cooperation between peoples. c. TEAMS ADMITTED. In the next edition of Gelato World Cup 12 teams coming from all over the world will be admitted. Each team shall register its application within the terms foreseen in article 1 called registration. Pre-emption right to the competition is granted to the teams coming from countries holding official selections for the Gelato World Cup, providing they are in order with the enrolment procedures. d. TITLE. The winning team will be awarded the title of Gelato World Cup Champion 2018 and hold the title until the following edition performance. The winning Country cannot participate in the following edition of the competition.. e. TEAMS. Each team is composed of 4 members (four) specifically skilled on icecream, chocolate-pastry products, Ice Sculpturing, Haute Cousine and a Team Manager. The five team members must have the citizenship of the country they are representing or give evidence of their activity in that Country for a minimum of five years except for exceptional cases that the Management of the Gelato World Cup reserves the right to approve in their sole discretion. Teams may have up to two members of different Nationality, provided they are not the captain or the Team Manager. f. TEAM MANAGER, should have proven expertise of the taste trades and will be part of the jury of the Gelato World Cup without voting right for his/her own team. 1. REGISTRATION Application for selection and presentation Within February 28 th, 2017 (except in those countries which by then have already made their selection) the country intending to carry out the national selection to 4

5 enter the Gelato World Cup must submit their application to the Organizer by writing the contact persona data, dates, venue information and the selection mode to Teams representing a not present Country may be admitted by submitting an application within March 31 st 2017, organizing the team presentation to the public and press in their own country through a competition in a minimum of two of the tests requested in the Gelato World Cup Regulation, with at least one for Gelato, and by sending presentation photo or video documentation. To submit the application it is necessary to write the contact details, names of the team members and a brief biography/cv of each member to segreteria@coppamondogelateria.it For the definition of the participating teams, the Organizing Committee gives priority to countries organizing the national selections, then teams that despite having been formed without selection, organize a presentation in their country and finally to teams presented autonomously, as long as they do not belong to Countries already present. The acceptance of the teams will take place in any case according to the unquestionable judgment of the direction of the Gelato World Cup Organizing Committee. The pre-registration to the competition must be completed by filling in the form on line available on that the Team Manager shall mandatory fill in in each field within June 30 th 2017, enclosing: a) Copy of the payment of the registration fee for each single team of (+ VAT for the Italian team) to be paid with the submission of this application ; the fee will be refunded only and exclusively to the teams not entering in the list of 12 selected teams. The due amount must be payable on the bank account of Gelato e cultura S.r.l., purpose of transfer: ISCRIZIONE COPPA MONDO GELATERIA + COUNTRY. Gelato e Cultura s.r.l. Banca CrediFriuli Credito Cooperativo Friuli sc Filiale di Udine Via A. L. Moro, 8 IBAN: IT98R SWIFT/ BIC: CCRTIT2TK00 Purpose of transfer REGISTRATION FOR GELATO WORLD CUP + COUNTRY 5

6 b) Scanned copy of the valid passport of Team Manager; c) N. 1 photo (Jpeg) from the waist up of Team Manager wearing work outfit; d) N. 1 biography resume of Team Manager (word or pdf, characters max each). Registration, in the event the team is accepted: A second form, on line, will be available on the same site to be filled in and sent by and not beyond October 31 st, It is mandatory to enclose the following documents to complete the registration: a) The present Regulations signed by the Team Manager and the other four (4) components of each team. b) A scanned photocopy of valid passport for each team member; c) N. 1 photo (JPEG format) from the waist up for each competitor, in work outfit; d) N. One biography resume for each candidate (word or pdf, max 1,000 characters each). e) The curriculum of professional activities for each component, including the TM. f) Expense reimbursement request addressed to: IEG Italian Exhibition Group s.p.a.- Via Emilia 155, Rimini (RN Italia P.IVA ), indicating name of the team + Coppa del Mondo della Gelateria 2018 and corresponding to a lump sum amount relative to travel costs. The extent of this contribution is determined case by case by the Organizers and communicated to the Team Manager (or to a substitute as regulated in section 6). No later than December 15 th, 2017, the registered teams must send to segreteria@coppamondogelateria.it a) a) Recipe book generated in pdf filling in the online form requiring to upload photos or drawings of the elaborate, description, title, and the chosen theme, complete with allergens list (in English). This file, printed uniformly by the Organizing Committee, will be delivered to all the judges and the press. 1. b) Document with general guidelines on the conduct of the competition signed by the Team Manager. The failure in completing and/or undersigning (fully or partially) the requested documents, namely the failure in sending even one single document required, results in the exclusion of the whole team. The Organization will evaluate all APPLICATION REQUESTS received in due time. The date of receipt of the is liable; in any case, the event Organization will not respond to missed or delayed arrivals for any reason or cause. 1 Each team at its own expense may expose its own brochure with detailed descriptions of the works (in English and Italian) in the VIP and press area, but not to be handed to the jury, which will instead be delivered the standard form printed by the Organization and generated by filling out the form by each team. 6

7 The above described materials, the present Regulations and full FAQs are published and freely downloadable on the site GELATO WORLD CUP DEADLINE March 31 st Application for selection and presentation deadline June 30 th Team Manager Registration deadline October 31 st Team registration and flight expenses refund request December 15 th Documents delivery deadline 2. LIST OF TEAMS ADMITTED The list of teams selected to participate in the 8th edition of the Gelato World Cup will be published on the websites and by November 6 th, CHANGES WITHIN THE SINGLE TEAM In the event after November 6th, 2017 one or more members of the team has to be replaced for serious and documented reasons, the Team Manager must promptly report it by to: segreteria@coppamondogelateria.it and MANDATORY fill in the substitution form on line with all the required data on the replacing team member. The Organization reserves the right, at its sole discretion to approve or reject the substitution/replacement GELATO WORLD CUP ROUNDS The theme of the described rounds is free. a. Decorated tray b. Decorated Sundae presented on water ice baseboard (see g.) c. Gelato cake, presented on water ice sculpture (see g.) d. Mystery box, ability test e. Entrée with gourmet gelato (gastronomic gelato) f. Chocolate gelato Snacks presented on nougatine/croccante base stand (alzata) (see g.) g. Artworks: Water Ice Sculpture, Water Ice baseboard, Nougatine/Croccante stand h. Final Gran Buffet: presentation of all exhibits 7

8 4.a Decorated Tray Competitors must prepare n. 4 (four) gelato trays with Valrhona chocolate. The gelato will have to be produced with one or more covertoure chocolates provided by the sponsor and combined with at least one of the spices on choice. One of the 4 trays will be decorated and ready for public display in a showcase, the other three, also decorated, available for tastings. Furthermore the team shall prepare n. 1 (one) decorated fac-simile to present to the jury and, eventually, to the Final Grand Buffet. It is strictly forbidden to bring any complete or partially complete manufactured goods, such as decorations. The size of the stainless steel tray provided by the Organization is 360x250 mm. The foretaste of gelato for the Jury table will be served in a generic cup, supplied by the Organization. 4.b Decorated Sundae for table service The competitors must prepare and present n. 15 (fifteen) gelato Sundaes with assorted flavours out of which n. 14 (fourteen) for the jury, n. 1 (one) for the official photograph, plus n. 1 (one) fac-simile to present the jury and, eventually, to the Final Grand Buffet. The maximum diameter of the cup rim is 20 cm (twenty). There is no height limit. Shape and decoration must relate to the selected theme; the Sundaes shall be provided by the team. The gelato cup must contain at least n. 1 ingredient (stated in the recipe) of the sponsor. The range of the products available shall be arranged with the sponsors. The decorated Sundae for the table service at the Final Grand Buffet is to be presented on an ice baseboard (see 4.g). 4.c Gelato cake The contestants must prepare the gelato cake (with a maximum of 3 three gelato flavours) possibly including the following ingredients as pleases: parfaits, fruit pallet, biscuits, sponge cake, candied fruit, etc. The contestants must produce 3 (three) identical samples of the cake with free shape and height, each with n sixteen - portions: n. 1 cake (one) for slicing and tasting, n. 1 (one) for the official photograph, n. 1 (one) for the service plus n. 1 (one) fac-simile to present the jury and, eventually, to the Final Grand Buffet. The gelato cake for the final Grand Buffet shall be presented on the Ice Sculpture (see 4.g). A member of the team is responsible for cutting the cake and making the portions for the jury tasting. Each team must provide the serving plate and the knife otherwise, upon preventive request; it is possible to use the round white plates of the organization. 8

9 4.d - Mystery box, ability test The teams must prepare one single gelato flavour (8 kilos) to be presented on a traditional moulded cone provided by the sponsor. The flavour, in n. 15 (fifteen) identical samples out of which 14 for the jury and one for the official photograph, prepared with one of the secret ingredients raffled by the contestants with the organizers and notified only at the moment of the performance in a sealed envelope. Furthermore the organization provides a number of fresh products (fresh and dried fruit, vegetable herbs, spices etc) to be chosen in competition for the production of gelato in conjunction with the product drawn. The suppliers of Mystery products will be posted on the site coppamondogelateria.it The team must also present a good description of the recipe to the jury, writing it in block letters on a form provided by the Organization. Only in this round the team will briefly consult with the Team Manager. In addition, the teams will have to produce 6 kilos of gelato to be placed in two trays for tastings to the public. 4.e Entrée with gourmet gelato (gastronomy gelato) Competitors must prepare n. 3 (three) hot finger food in combination with the gourmet gelato ("savoury" gelato - one flavour) selected by the time to present to the jury on 1 (one) single plate. N. 20 (twenty) identical samples must be prepared plus n. 1 fac-simile of the dish for the final Grand Buffet. Only the gelato must be fac-simile in this dish. The raw materials to make the hot finger food must be provided/purchased by the team, as well as the plates. 4.f Chocolate gelato Snacks The contestants must prepare n. 4 (four) types of gelato snacks, 15 (fifteen) for each type (n sixty pieces in total) for the jury (the President of the Jury will have the task to verify the weight and report any penalty to the Competition Commissioner), n. 4 (four) (1 one for each type -) fac-simile. The 4 fac-simile gelato snacks must be presented to the jury along with the gelato snacks prepared in the competition at the end of which they should be positioned on the nougatine/croccante stand for the final Grand Buffet (see 4.g). Each gelato snacks should weigh 25 gr. including decorations, with a tolerance of 20% (more or less), in other words the weight of each snacks can be from a minimum of 20 grams to a maximum of 30 grams. The snacks can be combined with jellies, fresh fruit, jams, bakery liqueurs and bases and can include Bavarian creams, frozen desserts, creams, mousse, and parfait. Competitors can use any preparation techniques. The shape is free, and may be manufactured with moulds provided autonomously by the team. NOTE - The cake decorations and gelato snacks should be relevant to the chosen theme and made strictly on the competition field. 9

10 4.g Artworks - ICE SCULPTURE The contestants shall prepare and decorate n. 1 (one) ice sculpture, relevant to the selected theme, for the presentation of the gelato cake as above mentioned in 4.c. The sculpture shall be obtained by 1 (one) single block of ice measuring cm 25x50x100 supplied by the Organizers. The height of the final exhibit is free but it shall modular to allow fitting in a freezer in the stands, provided by the Organization. The sculpture can be reassembled for the exhibition in the Final Grand Buffet. The team must supply all the equipment needed to sculpt and decorate the sculpture. However, if, because of the distance and transport difficulties, the team could not ship the equipment, the sponsors will provide the necessary. 50 cm 100 cm - ICE BASEBOARD 25 cm During the competition the contestants must prepare with the aid of containers (not pre-shaped by moulding with definite shapes such as: lion, fountain, swan, eagle, cornucopia, etc. provided by teams), 1 (one) ice baseboard including mandatorily and optionally inserts flowers, fruits, nuts, vegetables, spices or other ingredients and in any case edibles, to be supplied by the team. The ice baseboard measuring a maximum of cm 30x30 height 50 cm shall be used to present the fac-simile Sundae. The organization supplies the blast chiller. 30 cm 50 cm 10

11 30 cm - NOUGATINE/CROCCANTE SCULPTURE The Artwork supporting the gelato snack fac-simile shall be totally made of in croccante with a choice of any type of dried fruits (walnuts, hazelnuts, pistachios, pine nuts, pecans, peanuts, etc.), all types of sugar and seeds (poppy, caraway, sunflower, etc.) up to a maximum dimension of cm 50x50, free height. The Artwork piece, as all the decorations, must be entirely made and assembled during the competition in the competition area. The decorations can be made in pulled sugar, blown sugar, royal icing, dough for flowers and sugar paste. Chocolate and moulded sugar are not allowed. The team must provide the support for the Artwork. 50 cm h libera 50 cm 4. h FINAL GRAND BUFFET The Final Grand Buffet consists in the presentation of all works. The organizers will supply the table for the presentation and its dressing. It is round with a diameter of 120 cm. Buffet setting : it is possible to use additional decorative elements but it is not allowed to place a background. The teams must supply linens and tablecloths. No electric cables can cross the competition area. Rotating basis are allowed. The staging shall mandatory be a black canvass covering the stands for the presentation of the final buffet (supplied by the Organizers. The organizers however disclaim any liability in case of accident for failure in using the system. 4 bis. Points Points will be awarded by the jury composed of team manager of the teams that will assign a score between 5 and 10 on each round. The voting procedures and the judging criteria presented in the document, which contains the indications of competition, will be published later this year, and analysed during the pre-training before the competition day. An artistic jury that will evaluate the aesthetics will join the jury. The designated Member of the Committee of Honour shall oversee the smooth running of the competition and report to the Commissioners any doubts on the correctness of each team. 11

12 4 ter. FAC-SIMILE The teams can prepare the facsimile of the competition rounds in advance, and bring it to the competition area ready for presentation to the jury simultaneously with the exhibits for the evaluations. The facsimile must then be presented in the Final Grand Buffet. 5. RICETTE By December 15th, 2017 The Team Manager must deliver to Sergreteria Organizzativa the title of the selected theme with the recipes form completed (in English) that will be printed uniformly by the Organizers and delivered to all the judges and the press. Any allergens must be indicated at the bottom of the recipes. The Organizers are free to use the recipes (also communicating to third parties who collaborate in any way with the organization itself) without having to pay anything in any way to either the Team or the individual members. 6. TRAVEL AND ACCOMODATION EXPENSES The expenses for travelling and hotel accommodation (Bed & Breakfast) for the team members will be sustained by the organization. In particular: - The Organization will pay a standard fee to the Team Manager concerning the travelling costs. The amount of the contribution will be determined in each single case, by the Organization. - Accommodation of the whole team (for five members) in hotel rooms (two double rooms and one single room, or a double and a triple for each team) with Bed and breakfast. Non-European teams arriving a day in advance will therefore stay 7 nights (in 17 out 24), while the other teams will stay 6 nights (in 18 and out 24 January 2018). Any extra expense will be charged to the team and must be paid at the hotel reception. The travel expense and the prize money (for the first three ranked teams) will be fully paid to the bank account notified by the Team Manager at registration. Team Manager, under its full responsibility, will have to redistribute to other team members. 7. NOTES ON TEAM MANAGERS Exclusively the Team Manager will hold the contacts with the Organization of the Gelato World Cup. In this sense, the team manager will be the single spokesperson of the team. Team Managers will have the responsibility to register the team and its members and report as required by the Organization. Any possible lack of information from the Team Manager towards the other Team members is not the responsibility of the Organizers. The organization does not respond to any other member of the team. 12

13 The team may appoint a single spokesperson other than the Team Manager. In this case, the team manager must complete the part of the application reserved to the single spokesperson other than the Team Manager. In the event of a spokesperson other than the Team Manager all purposes hereunder will be produced towards the single spokesman appointed. 7 bis. THE JURY The technical jury is composed of the Team Managers of the 12 (twelve) participating teams, chaired by Pier Paolo Magni, President of the CMO, alongside with a member of the team winning the previous edition, both without voting rights, but with power of control and surveillance. An artistic jury composed of qualified members with high professional quality will judge the aesthetics of the presentation in the final buffet. The artistic jury will have the task of judging the artworks and their harmony in the final Grand Buffet on the final day of the competition. The vote will be added to that of the jury composed by 12 Team Managers. A special award goes to the team highlighted by the artistic jury. For the test of gourmet gelato, the jury will be supported by a press jury of culinary experts who will be responsible for judging the implementation of the exhibits technique. The jury will award a special prize for the team that stands out in the entrèe round. 8. PRIZES AND AWARDS FIRST RANKED TEAM Trophy Gelato World Cup (one for each team member) Diploma with gold medal Cash prize ,00.- (twelve thousand / 00) SECOND RANKED TEAM Diploma with Silver Medal Cask Prize 6.000,00.- (six thousand/00) Trophy Gelato World Cup (one for each team member) THIRD RANKED TEAM Diploma with Bronze Medal Cash Prize 3.000,00.-(Three Thousand/00) Trophy Gelato World Cup (one for each team member) Ex aequo awards are not foreseen in the present competition. In the event of an equal score the team that obtained the highest score in the ability test and Mystery box, 13

14 wins. In the event of a further equal score the higher overall points for the category TASTE of each round will prevail. All teams are entitled to a medal and diploma of participation. SPECIAL PRIZES: Most Innovative Flavour test in the Mystery Box - Awarded by the jury based on the total points. Aesthetics Award - Awarded by the artistic jury as specified in Article 7bis named "Jury". Order and cleanliness - Assigned by the Competition Commissioners to the team that kept the stand and store cleaner and tidier during the competition performance. Best Gourmet Gelato - Assigned by the press at the best entrée as specified in Article 7a named "Jury". 9. GENERAL INDICATIONS ON THE COMPETITION PERFORMANCE As of on the site and document including THE GENERAL INDICATIONS on the running of the event 8th Gelato World Cup, will be issued. It will include times of the tests, assessments and penalties, map of the competition area and stands with lay out, machinery model, technical specifications of semi-finished products and the technical specifications of equipment, listing of special prizes, etc. In any case, THE GENERAL INDICATIONS on the conduct of the competition will be subscribed by December 4 th by the Team Manager and returned undersigned by to the Organization: segreteria@coppamondogelateria.it The Team Manager will have the obligation to submit THE GENERAL INDICATIONS to the other team members and, by the signing the same, guarantee under his total liability (even in case of dispute) to have submitted THE GENERAL INDICATIONS to the other team members and that the integration has been accepted. 9 bis. CUSTOMS Foreign teams that may need to send goods to Italy, and therefore go through customs, should contact the company in charge of EXPOTRANS IEG Italian Exhibition Group s.p.a. to follow this sort of practice. The contact person is Anja Press, freight and storage EXPOTRANS phone: , info.rimini@expotrans.net 14