DELICIOUS

UZBEKISTAN
Culinary challenge
Rule book

6-8 November 2019

“Delicious Uzbekistan” Culinary challenge 2019

Dear ladies and gentlemen!

I'm sincerely glad to greet participants of 1st Global culinary challenge
“Delicious Uzbekistan”. Nowadays tourism industry is developing rapidly in
our country. Undoubtfully, one of most attractive directions in national tourism
is – gastronomic tourism! I hope this culinary challenge will continue annually
and play important role in promoting Uzbek cuisine around the world!

A. Akkulov
a.i. president of Committee of Developing Tourism of Uzbekistan

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 “Delicious Uzbekistan” Culinary challenge 2019

Message from WORLDCHEFS President

Dear colleagues and chef friends from all around the world!
Uzbekistan has been a member of Worldchefs (WACS) for many years
and has continuously participated in events all around the globe.
The exposure of the “Association of Cooks of Uzbekistan” is quite visible and
lots of efforts has been taken to become better and better.
Special thanks goes to President Umarov and the entire board of the
“Association of Cooks of Uzbekistan”
Since the efforts, dedication and the willingness to arrange a nice and
special international cooking championship in Uzbekistan has become stronger
and stronger the decision has been taken to arrange and international cooking
challenge.
The knowledge of previously arranged regional culinary challenges
organized by the association made them move forward to take this step.
This international championship is held for the first time in Uzbekistan and I
hope for its success and continuation for the coming years.
Wishing all the participants good luck and “Lets Rock the Pots”.
Hope to see you all in Tashkent!

Thomas A. Gugler
President
Worldchefs
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“Delicious Uzbekistan” Culinary challenge 2019

Message from Organizing Chairman

Welcome to Central Asia!

Discover the new richest cuisine with its centuries-old traditions and culture.
The tastiest and ancient Uzbek ethno-breakfast. At the first organizing world
culinary challenge opens doors to the delicious cuisine of the Great Silk Road.
We are very pleased that more than 500 participants from 50 countries of the
world will compete in the most tasty Oriental Championship.
I wish you good luck and look forward to seeing you on 6 to 8- November in
Tashkent in the capital of Uzbekistan, in the “city of bread” as described in
works of art and films, in fact!

Akbar Umarov
Organizing Chairman
“Delicious Uzbekistan” Culinary challenge 2019
WACS Endorsed Global competition
WACS Accredited International Judge A- World Association of Chefs
Societies
President of Association of Cooks of Uzbekistan

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 “Delicious Uzbekistan” Culinary challenge 2019

Introduction
"Delicious Uzbekistan" 2019 culinary challenge is endorsed by The
World Association of Chefs Societies (WACS) promotion of culinary skills of
professional cuisine, the development of hotel and restaurant business. The
championship aims to promote the exchange of work experience, identify
promising areas of culinary development, improve professional skills,
introduce the “Uzbek Breakfast” brand to the world culinary community, apply
and prepare “Uzbek Breakfast” in hotels certified in the Republic of
Uzbekistan.
Over 500 talented chefs (80% are from outside of Uzbekistan) will
gather incredible culinary event to contest and demonstrate their skills.
Culinary skills of participants will be critiqued by an impressive panel of 20
judges, out of which 15 are WACS approved International judges.
Date: 6-7-8 November 2019.
Venue: EXPO Center Tashkent, Uzbekistan.
Website: www.chefs.uz

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“Delicious Uzbekistan” Culinary challenge 2019

Registration:

Participants are advised to consider carefully the categories they intend to

participate in before submitting their entry forms. No changes of categories of
refund of registration fees for whatever reasons will be allowed, once
application has been accepted. Acceptance of entries is, on a first-come first-
serve basis. Submission of a completed entry form shall constitute acceptance
of an agreement to abide Rules and Regulations of this gathering

Participation fee:
1. SР1 – SPG – 45 € (per person)
2. J2- JPC - 45 € (per person)
3. Black box SPT, JPT – 90 € (per person)

To register, competitors are required to follow the registration procedure

below:
-Submit completed entry form
-Submit recipes
-Submit bank transfer slip
Process registration via bank transfer to:
ACC.NO.20206840399029029001
RECIVER NAME: UMAROV AKBAR XAMDAMOVICH
JSCB 2 ASIA ALLIANC BANK, UZBEKIATAN
SWIFT: ASAC UZ 22

Kindly requested: Please, transfer registration fee by personal business

card or personal account. No corporate credit card!!!

Send the above documents to:

DUCC2019@mail.ru

Deadline: 1st of October 2019

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 “Delicious Uzbekistan” Culinary challenge 2019

Red meat dish (beef, lamb)

SP2 - Participants must prepare a competitive lamb or beef dish (optional)

in a modern serving, for 30 minutes, in two identical portions, for the jury
tasting and on a demonstration table for the audience. With all the ingredi-
ents and inventory participants provide themselves.

Red meat dish (beef, lamb)

JP2 - Participants must prepare a competitive lamb or beef dish (optional)

in a modern serving, for 30 minutes, in two identical portions, for the jury
tasting and on a demonstration table for the audience. With all the ingredi-
ents and inventory participants provide themselves.

Pasta

Sp3 - Participants must prepare a competitive dish, where the main ingredi-
ent is pasta, dough, in a modern serving, for 30 minutes, in two identical
portions, for tasting the jury and on a demonstration table for the audience.
The dough should not be boiled, rolled, dried, etc. With all the ingredients
and inventory participants provide themselves.

Pasta

JP3 - Participants must prepare a competitive dish, where the main ingredi-
ent is pasta, dough, in a modern serving, for 30 minutes, in two identical
portions, for tasting the jury and on a demonstration table for the audience.
The dough should not be boiled, rolled, dried, etc. With all the ingredients
and inventory participants provide themselves.

Fish dish

SP4 - Participants must prepare a competitive fish dish (optional) in a

modern serving, for 30 minutes, in two identical portions, for tasting the
jury and on a demonstration table for the audience. With all the ingredients
and inventory participants provide themselves.

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Rights:
- Among the teams, that submitted applications, the organizing committee
(the time of participation in the program of each team will be sent by e-mail) will
select the participants.
- Before the start of the, all participants must register.
- During the championship and the award ceremony, all participants must be
in full uniform with full equipment (jacket, apron, cap), with the flag of the
representing country.
- Each participant (team) brings with them all the necessary equipment
(dishes, knives, etc.), as well as products and spices for the nominations P1 and P2.
For the “Black Box” nomination, each team will be given the same set of main
products. Further, according to the challenge regulations, teams are given time to
choose additional products from those presented at the stand and to compile a menu.
Selected products should be fully used in cooking. Participants can only bring their
own spices of any type.
- Participants cannot change categories of nominations after they submit
registration form.

The championship will be held in four nominations:

1. SР1 (professionals) – ethno-breakfast (national dish of the representing
country, served in ethno-style, only restaurants at hotels can participate)
2. SР2 (professionals) - red meat dish (beef, lamb)
JP2 (junior) - red meat dish (beef, lamb)
3. SР3 (professionals) - pasta
JP3 (junior) - pasta
4. SР4 (professionals) – fish dish
JP4 (junior) – fish dish
5. SР5 (professionals) – vegetarian dish
JP5 (junior) – vegetarian dish
6. SРD (professionals) – restaurant desert
JPD (junior) – restaurant desert
7. SPC (professionals) – carving
JPC (junior) – carving
8. SPT Black box (professionals) - the final, team competition. JPT
Black box (professionals) - the final, team competition.
9. SPG Golden Chef of year(professionals) - appetizer, mains, desert

There are 4 participants from each country (representative of the

association(judge) and 3 chefs.
Participation in each of the nominations is a prerequisite for participation in the
championship.

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Categories
Breakfast at the hotel in the national style (national dish (hotel
breakfast) representing the country, with the filing in the ethnic style)

SР1 - Participants (restaurants at hotels) must prepare breakfast for serving

in an ethno-style hotel for 60 minutes, for tasting the jury and at a
demonstration table for the audience, with a presentation of a buffet (10
servings). Send to the organizers recipes and photographs in a presentation
form in high quality, in English. With all the ingredients and inventory
participants provide themselves.

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Guideline for pre-preparation of ingredients

Competitors are to supply all their own ingredients (what foods are
permitted to be brought into the kitchen)
· Salad can be cleaned and washed but not portioned.
· Vegetables/fruits can be cleaned and washed but not cooked.
· Pasta& dough can be pre-prepared but not cut and cooked
· Fish can be cleaned, filleted but not portioned or cooked.
· Red meat can be portioned but not cooked.
· Pre-marinating of meat is not permitted.
· Sauces and dressings are to be made in competition.

Guideline for carving challenge

· During the preparation of the composition any assistance to the
competitor is prohibited. Entrance to the challenge site for assistants and
assistants is prohibited. Participants using the assistance of assistants at
the challenge site are disqualified by the decision of the judge.
· The composition is made only from raw fruits (berries or
vegetables) without heat and chemical treatment.
· To create and design a composition, it is allowed to use food
dyes, toothpicks, wooden skewers, fabrics, wood, leaves, and other
materials that are acceptable in the design of the table.
· To create 3D products is allowed to use glue.
· Do not use the frame - glass, metal, plastic or wood supporting
structures inside the finished cut products. These materials can only be
used as coasters (displays) for the display or decoration of the cut
products.
· Maximum composition height over 1.20 m.

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 “Delicious Uzbekistan” Culinary challenge 2019

CARVING

SPC - Practical vegetable carving class to the choice of competitors using

vegetables and fruits. The display area is not to exceed the base by 120 cm
x 75 cm. The allowed time is two (2) hours. All materials, knives and
cutting tools must be supplied by competitors.

CARVING

JPC – Practical vegetable carving class to the choice of competitors using

vegetables and fruits. The display area is not to exceed the base by 120 cm
x 75 cm. The allowed time is two (2) hours. All materials, knives and
cutting tools must be supplied by competitors.

Black box (professionals) - the final, team challenge.

SР5- A team of three people will have to prepare three competitive dishes
within 45 minutes for professionals and 60 minutes for juniors: appetizer,
main course, dessert. Each dish must be submitted in two absolutely
identical portions: 1 for tasting the jury, 1 for the demonstration.
According to the terms of this nomination, food preparation products will
be provided by the organizers in 15 minutes. before the start of the
challenge, during which the teams will have to make a menu with a brief
description of the dishes and select additional products from the stand. All
selected products should be used when cooking.

SPG Golden chef of the year (professionals)

The participant prepares three competitive dishes for 60 minutes:
appetizer, main course, dessert. Each dish must be submitted in two
absolutely identical portions: 1 for tasting the jury, 1 for the
demonstration. With all the ingredients and inventory participants provide
themselves.

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 “Delicious Uzbekistan” Culinary challenge 2019

Fish dish
JP4- Participants must prepare a competitive fish dish (optional) in a
modern serving, for 30 minutes, in two identical portions, for tasting the
jury and on a demonstration table for the audience. With all the ingredients
and inventory participants provide themselves.

Vegetarian dish

SР5- Participants must prepare a competitive dish that meets all the canons
of veganism: without the use of animal products, seafood, dairy and honey,
for 30 minutes, in two identical portions, for tasting the jury and on a
demonstration table for viewers. With all the ingredients and inventory
participants provide themselves.

Vegetarian dish

JP5- Participants must prepare a competitive dish that meets all the canons
of veganism: without the use of animal products, seafood, dairy and honey,
for 30 minutes, in two identical portions, for tasting the jury and on a
demonstration table for viewers. With all the ingredients and inventory
participants provide themselves.

Restaurant dessert

SР5- Participants prepare dessert in two versions; dishes are served both
for tasting and for demonstration; blanks can be used in this nomination.
Products, ingredients are provided by the participants themselves - run time
30 minutes.

JP5- Participants prepare dessert in two versions; dishes are served both
for tasting and for demonstration; blanks can be used in this nomination.
Products, ingredients are provided by the participants themselves - run time
30 minutes.

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“Delicious Uzbekistan” Culinary challenge 2019

General provisions: Participants in practical challenges must

appear on the territory of the championship for pre-registration no later
than 60 minutes before the start time announced in the schedule of the
day of the challenge. During the performance, all participants must
comply with the technical and fire safety regulations, sanitary and
hygienic requirements and have disposable gloves with them.
Participants are liable for damage to equipment, inventory and boxing
surfaces. Participants are strongly advised not to leave their gear at
workplaces and not to waste equipment during challenge and refereeing.
The organizers are not responsible for damage or loss of exhibits,
equipment, utensils and other accessories of participants. The organizers
have the right to make changes and additions to the rules of the
championship. Organizing Committee of the I International Culinary
challenge "Delicious Uzbekistan":
E-mail:
DUCC2019@mail.ru Tel / fax: +99871 266 78 00

Participants are provided with:

Working box - table, stove, grill, combi oven, sink for general use.
The Organizing Committee provides participants with hygiene products
for cleaning the kitchen (washing and cleaning products, sponges,
gloves, garbage bags, etc.)
Before the start of the challenge, participants are given 10 minutes on the
preparation of the workplace in the challenge boxes. At the end of the
time set for the performance of the challenge task, participants are given
10 minutes to bring the competitive boxing to its original state. (The jury
will pay particular attention to the hygiene and cleanliness of the boxes
during and after completion of the work, and assign penalties for the
improper appearance of the boxes).

The participants make all the elements of decoration and decoration of

competitive products during the challenge (an exception may be chips
from vegetables and fruits).

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The prize fund for

nominations P1 and P2:
1 Gold medal, diploma from the organizers signed
by representatives of WACS, WICS, and coverage in culinary
editions.

1
2 Silver medal, diploma from the organizers,
s i g n e d b y r e p r e s e n t a t i v e s o f WA C S , W I C S , a n d
coverage in culinary editions.

Bronze medal, diploma from the organizers, signed by

1
3 representatives of WACS, WICS, and coverage in culinary
editions.
All other chefs receive certificates of participation.

Organizers and partners can establish special prizes,

in agreement with the Organizing Committee.

The prize fund in the “Black Box”

nomination:
Gold medal - a cup, a diploma from the organizers signed by
1 representatives of WACS, WICS, and coverage in culinary
editions.

Silver medal - a cup, a diploma from the organizers signed by

1
2 representatives of WACS, WICS, and coverage in culinary
editions.

Bronze medal - a cup, а diploma from the organizers, signed by

1
3 representatives of WACS, WICS, and coverage in culinary
editions.
Organizers and partners can determine special prizes,
in agreement with the Organizing Committee.
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“Delicious Uzbekistan” Culinary challenge 2019

Championship Jury:
The jury consists of renowned chefs, presidents of various world
culinary associations - international judges accredited by the WACS.

Championship Organization meets the requirements and criteria of

WACS, WICS.

Judging criteria for work in all nominations:

10 points - hygiene, workplace organization, rational use of the

product.
20 points - the presentation, the appearance of the dish, the proportion
of portions.
20 points creative, professional skill, the complexity of cooking.
50 points - the taste of food. All dishes are given to the jury tasting in
accordance with the regulations. Delay is punished with penalty
points: 5 points are deducted for each minute of the result.

Scoring system

For professionals:
60-69 points - a diploma of a participant
70-79 points - bronze medal
80-89 points - silver medal
90-100 points - gold medal

For juniors:
60-69 points - participant's diploma
70-79 points - bronze medal
80-89 points - silver medal
90-100 points - gold medal

The number of prizes may increase due to the number of equal marks
given to participants.

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“Delicious Uzbekistan” Culinary challenge 2019

Organizers: Association of Cooks of Uzbekistan, with the support of the

State Committee of TourisOrganizers: m, Ministry of Culture of the
Republic of Uzbekistan, Diplomatic Service at the Ministry of Foreign
Affairs of the Republic of Uzbekistan, EXPO Center, Youth Union under
the Federation of Trade Unions of Uzbekistan, World Association of Chefs
Society WACS, World Islamic Culinary Society WICS.

THE STATE
COMMITTEE
OF THE REPUBLIC
OF UZBEKISTAN
FOR TOURISM
DEVELOPMENT

6-8 November 2019

 TEAM ENTRY FORM
PLEASE, FILL IN THE FORM FULLY
COMPLETED WITH CAPITAL LETTERS

Name of Team
Organization Address
Province/Country Postal Code
Team Manager Details: Mr. Ms. Mrs. (please, use only capital letter)

Name-Surname
Passport Identification Number
Mobile Phone
Fax
Team Member 1 Details: Mr. Ms. Mrs. (please, use only capital letter)

Name-Surname
Passport Identification Number
Job Title Age.
Organization
Mobile Phone Email
Category of contest
(for ex. Red meat- Jp2)
Team Member 2 Details: Mr. Ms. Mrs. (please, use only capital letter)

Name-Surname
Passport Identification Number
Job Title Age.
Organization
Mobile Phone Email
Category of contest
(for ex. Red meat- JP2)
Team Member 3 Details: Mr. Ms. Mrs. (please, use only capital letter)

Name-Surname
Passport Identification Number
Job Title Age.
Organization
Mobile Phone Email
Category of contest
(for ex. Red meat- JP2)