RULES

& REGULATIONS

World Association of Chefs Societies

Global Chefs ChallengeHans Bueschkens Junior Chefs Challenge

7 Continental Semi-FinalS - World Finale in daejeon, South Korea 1-5 may 2012

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Global Chefs Challenge

Dear colleagues,

It is with pleasure that I announce the beginning of the third round of the Global Chefs Challenge. This exceptional competition is the first individual competition in the world that gives over 90 countries the chance to contend. This is done with the vision that all competitions should give equal opportunity to every country to participate.

The national pre-selections have already begun and the heat is up for the Continental Semi-Finals in 2011 and early 2012 that will be held in various places around the world. What a great oppor-tunity for everyone in our great family to see and be a part of something special.

A chef from the Netherlands and a chef from Indonesia won the first two competitions in 2008 and 2010. Who will be the next Global Chef? The challenge is up and it is an honour for any country to have a winner in this prestigious competition.

This is, without a doubt, the largest individual competition in the world today and it will only grow with time.

I can´t wait to see you all in 2012 from around the world at our Grand Finale in Daejeon, South Korea at our World Congress.

With Culinary Regards,Gissur Gudmundsson President of the World Association of Chefs Societies

WORLDASSOCIATIONOF CHEFS

Hans Bueschkens Junior Chefs Challenge

Dear Young Chefs,

With the new focus on young and working chefs we are following the time and opening up this great Young Chefs Competition to more countries around the world.

To be hones, it took a long time for our organisation to recognise that we had an obligation to the junior embers to help them grow into active and responsible senior members if we wished this organisation to be around for the next hundred years. To active this we have changes many of our focus point with in WACA and with Young Ambassadors attending our board meeting and strong Junior Development Committee we feel that the wind are blowing in right direction.

To open up opportunity for all our members countries we have made the decision to bring Hans Bueschekens Junior Chefs Challenge around the world and rune Semi-Finals together with Global Chefs Challenge in all continent in 2011 and early 2012. This will ensure opportunity for all countries to compete closer to home and only the 7 winners will go to the final in Daejeon in May 2012 at our World Congress.

Chef Hans Bueschkens was one of the first WACS President (1981 - 1988) to really do something to get the Junior Chefs involved. This is why his name is still honoured today through this competition. Chef Hans Bueschkens knew that it is by us sharing such as experience, information and confidence that we, the senior chefs, can make possible the development of all members and guarantee the continued legacy of our organisation.

We know today that for our Young Chefs to feel a part of WACS, they must be active participants in all aspect of our programs. You are the future of this organisation, and we want you to show us your skills in competitions and grow with us.

With Culinary Regards,Gissur Gudmundsson President of the World Association of Chefs Societies

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Semi Finals*

Pacific Rim - Auckland, New Zealand, 3-5 July 2011Americas - Vancouver, Canada, 11-12 June 2011

Asia - Hong Kong, 11-14 May 2011Europe North - London, England, 26 Feb.-1 March 2012

Europe South - Ljubljana, Slovenia, 19-21 January 2012Europe Central - Budapest, Hungary, 18-21 October 2011

Africa / Middle East -to be announced

Grand FinaleDaejeon, South Korea 1-5 May 2012

The World Comes Together...

*Dates and places are subject to change without notice

Africa/Middle East

AmericaAsia Pacific Rim Europe North Europe Central Europe South

China

Hong Kong

India

Indonesia

Japan

Nepal

Malaysia

Mongolia

Macau

Maldives

Myanmar

Pakistan

Philippines

D.P.R.Korea

Singapore

South Korea

Sri Lanka

Thailand

Vietnam

Egypt

Ghana

Mauritius

Namibia

South Africa

Soudi Arabia

United ArabEmirates

Argentina

The Bahamas

Brazil

Canada

Chile

Colombia

Costa Rica

Cuba

Domnican Rep

Ecuador

El Salvador

Guatemala

Honduras

Mexico

United States

Uruguay

Venezuela

Australia

Fiji

New Zealand

Vanuatu

Guam

Azerbaijan

Belarus

Denmark

Estonia

England

Finland

Iceland

Ireland

Latvia

Lithuania

Norway

Russia

Scotland

Sweden

Ukraine

Wales

93 Competition Countries

Bosnia- Herzegovina

Bulgaria

Croatia

Cyprus

France

Greece

Israel

Italy

Macedonia

Malta

Moldova

Montenegro

Portugal

Serbia

Slovenia

Spain

Turkey

Austria

Czech Republic

Germany

Hungary

Kazakhstan

Luxembourg

Netherlands

Poland

Romania

Slovakia

Switzerland

Uzbekistan

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Global Chefs Challenge

Important NoticeThe Purpose of the Global Chefs Challenge

To create a top-level worldwide individual competition to select the World Association of Chefs Societies Global Chef every alternate year.

The Global Chefs Challenge will coincide with the WACS biannual Congress and is to take place in the same area as the business meetings.

This challenge is designed to focus international attention to both the global culinary professionalism of chefs and to the World Association of Chefs Societies.

The criteria for the Global Chef’s Challenge will be unlike team competitions and specifically designed for a major single chef competition.

To create a cuisine orientated focal point for Continental Forums along with each World Congress. To create a level platform and opportunity for a chef from every WACS member country to compete.

Registration Every country taking part in the Semi-Finals has to send in their registration to the host country as well as the Chairman of the Culinary Competition Committee, two (2) months before the competition (see standard registration form).

The Continental Directors will have the responsibility to register the Semi-Finals winners for the Finals by sending the proper information to the Chairman of the Culinary Competition Committee and the organising committee of the final competition.

Cost Each country participating in the National, Continental (Semi-Finals) or Final Global Chefs Challenge has to take full responsibility for all costs related to the competitor, his assistant and one jury member for the judging panel.

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General Information

Example Of Ingredients

The following ingredients must be exact in every Course and will be supplied by the hosting country, or the WACS sponsors. NB: This is only an example

Semi Final

Course 1: Chillean Seabass Course 2: Muscovy Duck/lamb Tenderloin Course 3: Couverture bitter Chocolate and Mango

World Final

Course 1: Lacto Ova using quarkCourse 2: Chillean Seabass Course 3: Muscovy Duck/lamb Tenderloin Course 4: Couverture bitter Chocolate and Mango

Ingredients will be announced at least 2 months in advance. Ingredients for the Semi-Finals and Final will not necessarily be the same.

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General Information

Theme for 2011 Continental Semi final3 course EXCLUSIVE menus presented on Figgjo china,

to serve 8 people

1Course

To be announced by the host country

2Course

To be announced by the host country

3Course

To be announced by the host country

Theme for 2012 World Final4 course EXCLUSIVE menus presented on Figgjo china,

to serve 12 people

1Course

To be announced by the organiser committee

2Course

To be announced by the organiser committee

3Course

To be announced by the organiser committee

4Course

To be announced by the organiser committee

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CONDITIONS FOR APPLICATION

• The Global Chefs Challenge is an international cooking contest that is open to all member countries of the World Association of Chefs Societies that have fully paid their membership dues.

• To select your country’s candidate, it would be envisaged that each country would select their current ‘ Chef of the Year ‘ or major competition winner.

• The semi final would then be a 5 hours competition cooking for 8 people and held as a Continental Semi Final in your region.

• The World Final would then, become a 6:45 hours (included serving) for 12 people and would be at the WACS Congress 2012 in Daejeon, South Korea

• No changes can be made unless pre-approval in writing has been obtained from the Culinary Competition Committee Chairperson or the WACS President.

BEVERAGE AWARD

• During the World Final ‘ Only ‘competition, each competitor will also submit their menus in writing and discuss his/her menu ideas with a bever-age expert.

• The competitor is solely responsible for the selection of the beverage which will accompany each course.

• The judges, selected by the President of the WACS, will review the procedures with the candidates.

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CANDIDATES

• At the end of each WACS Congress, a new competition will begin in each WACS country.

• The following year each continental region of WACS will stage its final (the semi-finals) to select one single continental candidate.

ASSISTANTS

• Each of the seven finalists can bring an apprentice/student to assist them who, at the time of competition, must be under the age of 25 as of the date of the World Congress, therefore the assistant cannot be 25 years old at the Congress, passport as verification will be sort with the final entry.

• The apprentice/student will be permitted to assist on the whole menu.

• The resulting costs will be the competitors’ or countries’ responsibilities.

PERSONAL INFORMATION OF THE COMPETITORS, JURY AND ASSISTANTS

• A photocopy of the competitors’ passports must accompany their entries into the competition and that of their assistants as well.

• CV of Competitors, jury and assistants must be approved 2 months in advance. These must be sent to the organiser of the competition and the Chairman of the Culinary Competition Committee.

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JURY FOR THE SEMI-FINALS

• Each country can, with its candidate, send one approved WACS jury member at its own cost.

• The competing countries are under no obligation to send a jury member.

• If one participating country is not able to send a juror, the Continental Director and the continental representative of the Culinary Competitions Committee will nominate a WACS approved juror from this area.

• All judges in Continental Semi-Final should be WACS approved and approved by the Chairman of the Culinary Competition Committee or WACS president.

JURY FOR THE FINAL

• A team of WACS-approved senior judges representing the continental regions of the finalists will evaluate and decide on the winner.

• All judges are recommended by the Culinary Competition Committee and appointed by the President of WACS.

• In addition, there will be a chief judge (Observer) and a pastry judge. None of these two judges will be from a country represented by any of the finalists.

• All judges will be responsible for all aspects of the competition, including the kitchen, to evaluate cleanliness, sanitation, work habits, professional preparation, supervision of the apprentice, timing and proper use of ingredients.

• They will remain in the kitchen the entire time of the competition.

• They will then proceed with the tasting process. One proctor judge will watch over the working methods while the tasting is in progress and report direct to the Jury Chairperson

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JURY FOR BEVERAGE AND MEDIA AWARDS FOR THE FINAL

• Two beverage experts will also judge and consult with the other judges.

• They will determine the best food/beverage pairing award.

PLATES

• The plates are white in colour and will be supplied.

• No other tableware or glassware is allowed.

UNIFORM

• The Chef and the apprentice/student must wear a professional uniform, which comprises of a white chef jacket, black trousers and closed slip-resistant kitchen shoes, and a professional chef’s hat.

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KITCHEN

• Competitors will draw a number which will determine their starting and finishing time.

• The menu ( appetizer, main course and dessert ) for the Semi Final and (starter, entrée, main course, dessert) for the World Final must be pre-sented in that order with the courses being presented within 3 minutes prior to and 3 minutes following the given time.

• The host country will provide a suitable competition area. The host country will send out a list of equipment with plans of the kitchen well in advance. No additional equipment will be allowed into the area with out permission for competition organiser to create a level playing field.

• Personal equipment such as smokers, brulée guns, vacuum sealers, stick blenders that would fit into a tool box will be permitted, provided these items haven been tested and tagged.

• The kitchen used for Global Chefs Challenge is a standard kitchen (see drawings and equipment list).

THE FOLLOWING IS A TIMETABLE EXAMPLE OF THE TIMEFRAME FOR THE SEMI FINAL COMPETITION:

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CONTINENTAL SEMI FINAL TIME

• The preparation and presentation of the 3 course menu of 8 servings must be done in the required timeframe. (5 hours)

• Every competitor is required to finish and present their menu; however there will be point deductions for exceeding the time limit. Unmarked plates will be supplied to each contestant.

Competitor Start Time Appetiser Main Course Dessert

1 07:00 11:00 11:30 12:00

2 07:05 11:05 11:35 12:05

3 07:10 11:10 11:40 12:10

4 07:15 11:15 11:45 12:15

5 07:20 11:20 11:50 12:20

Please note: Use of three (3) or five (5) kitchens is recommended for the semi-final, it will gives the opportunity to have two set over the day.

THE FOLLOWING IS A TIMETABLE EXAMPLE OF THE TIMEFRAME FOR THE COMPETITION:

WORLD FINAL TIME

• The preparation and presentation of the 4 course menu of 12 servings must be done in the required timeframe (6 hours 45 minutes). • Every competitor is required to finish and present their menu; however there will be point deductions for exceeding the time limit. • Unmarked plates will be supplied to each contestant.

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Competitor Start Time Starter Entree Main Course Dessert

1 07:00 12:00 12:35 13:10 13:45

2 07:05 12:05 12:40 13:15 13:50

3 07:10 12:10 12:45 13:20 13:55

4 07:15 12:15 12:50 13:25 14:00

5 07:20 12:20 12:55 13:30 14:05

6 07:25 12:25 13:00 13:35 14:10

7 07:30 12:30 13:05 13:40 14:15

National SelectionNational Competition

• The National Association or Federation must be a member of WACS in good standing.

• The competitor must be a member of the National Association.

• It is up to each country to handle the financial requirements and administrative details of its country’s competition.

• The complete costs for competitors and the jury member are at the expense of the competitors or of the competing National Association.

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Global Chefs Challenge Semi-Final

Continental Competition

• The Continental Competition will determine its representative and will be based on the same culinary criteria as the Global Competition.

• The organizers assume no liability whatsoever for loss or damage sustained to participants during, or following the course of the competition. It is recommended that you obtain full medical and travel insurance.

• The cost of participating, organizing and staging of the Continental Competition will be the responsibility of that continental area and will be over seen by the respective Continental Director and the continental representative of the Culinary Competitions Committee as Observer.

• Each country can, with its candidate, send one approved WACS jury member at its own cost.

• The competing country reserves the right not to send a jury member as a cost saving exercise. However, each Continental Semi-Final should have WACS approved judges on its judging panel.

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Global Chefs Challenge Final

The Grand Finale

• The seven winners from the continental areas (Asia, Pacific Rim, Africa-Middle East, The Americas and Northern, Southern and Central Europe) will be required to prepare and present a well balanced four-course menu for 12 servings.

• The organisers assume no liability whatsoever for loss or damage sustained to participants during, or following the course of the competition. It is recommended that you obtain full medical and travel insurance.

• The complete costs for competitors are at the expense of the competitors or of the competing National Association.

• The competitor may, at his own cost and planning, bring all the ingredients he needs and would like to use on the menu. He must, however, use the main ingredients which are supplied by the hosts, or sponsors. The ingredients brought along have to be unprocessed and in the original packaging or vacuum packed.

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Global Chefs Challenge Finals Awards

Global Chefs Challenge Finals Awards

• The Global Chef and the first and second runner-up will be announced at the President’s Dinner which concludes each Congress.

• The second runner-up will receive a monetary award and an appropriate trophy.

• The first runner-up will receive a monetary award and an appropriate trophy.

• The Grand Winner and Global Chef will receive the Global Chefs Challenge trophy and a monetary award

• The monetary awards, Beverage and Media awards and respective trophies will be based on available sponsorship.

Sponsors

• It is possible to acquire regional and continental sponsors for the Continental Competition, but only in agreement with the sponsors of the Global Chefs Challenge Finals, if they do not want to take over the sponsoring themselves.

• In any case each Continental Competition sponsor has to be authorized by the WACS President.

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Hans Bueschkens Junior Chefs Challenge

The HistoryHans J. Bueschkens, was President of WACS from 1980 to 1988. Born in Cologne in Germany in 1931, he began his career at the age of 14 as an ap-prentice. At the age of 20, he left Germany to emigrate to Canada and worked as chef on a passenger liner. Later, he became active in the Canadian Federation of Chefs de Cuisine (CFCC). He headed the first official CFCC Team Canada at the 1972 Culinary Olympics in Frankfurt, Germany, which came up with a highly-respected fourth place. In 1976 Canada placed second behind the Swiss.

In 1980 Bueschkens was elected President of WACS and was reelected in 1984 to a second four year term, the first consecutive reelection in the his-tory of WACS. When he assumed the presidency it represented about 210,000 members in 23 countries and grew to more than 1.8 million members in 51 countries. Bueschkens declared as his primary goals: the creation of a multi-continent WACS as a truly “world-wide” society by attracting more countries as members; and to create programs to interest “youth” by bringing “junior chefs” into WACS activities.

Thus, he played a key role in the “Taste of Canada” World Student Chefs Olympics as well as the World Junior Chefs Challenge held in South Africa, the WACS-endorsed World Junior Grand Prix 2003 and – last but not least – the Hans Bueschkens Junior Chefs Challenge, first hosted at WACS congress in Kyoto, Japan in 2002 and continued in Dublin, Ireland in 2004, Auckland, New Zealand in 2006, Dubai in 2008 and Santiago, Chile in 2010.

Well deserved honours and accolades have followed Bueschkens the greater part of his life. Bueschkens died suddenly of a heart attack in Basel, Swit-zerland on September 8, 1996.

We will remember him as a great chef and a man with great passion and commitment..

GENERAL REGULATIONS

The Organiser

The WACS Culinary Competition Committee on behalf of the World Association of Chefs Societies (WACS) and this event is dedicated to Chef Hans Bueschkens, former president of WACS

Registration

Each fully paid up WACS member country will be allowed to send one representative to compete in the Hans Bueschkens World Junior Chefs Challenge Continental Final organised within your own Region. It would be envisaged that this person has won a major award and can work as an ambassador for your country.

The host country for the Semi Final will supply a student to help with basic mise en place for the competition; this will be done on a ballot draw on the day of the competition. Along with your kitchen draw and starting time.

Continental Final Winner, 1st & 2nd Runner up, will receive WACS certificated of recognition and all other competitor will receive a certificate of participation.

The winner of the Continental Hans Bueschken Final, will then go on to represent your region in the World Final in Daejeon, South Korea.In the event that the Winner for some un-foreseen reason cannot represent the Continent in the final, the 1st Runner Up will be given the opportunity.

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General Liability

The organisers assume no liability whatsoever for loss or damage sustained to, dur-ing, or following the course of the competition. It is recommended that you obtain full medical and travel insurance.

Who is eligible to compete?

The competition is open to anyone under the age of 25 years of age on the date of the final competition. The contestant must be a national of the country he/she is representing as either an apprentice or not have completed more than one-year post apprenticeship. Verification of your age will be asked for i.e. passport/birth certificate. The complete costs for competitors are at the expense of the competitors or of the competing National Association. Only one competitor for each WACS Continental Area can participate in this competition. Making 7 competitors for the World Final.

COMPETITION, RULES & REGULATIONS

Categories

The competitor must produce a three-course meal for 8 people consisting of an entrée (starter), main course with appropriate sauce(s), a starch and vegetables (minimum of two) and a dessert.

The time limit for cooking will be four hours. Each contestant will have the same time to prepare their dishes but will start at five-minute intervals thus allowing good judging practices.

Competitors will be sent a list of proteins that must be used in their respective dishes 2 months prior to the final, these will be sponsored items and the remaining ingredients for the event will be supplied by the competing country.

The host country will also supply a student / trainee to help you in the kitchen with basic preparation and cleaning. This student, due to multi na-tional competitors – may not speak your language, but is there to be an assistant. The assistant will be allocated to you via a ballot draw at the same time when you draw your kitchen and start time.

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Semi Final and World Final, 3 course EXCLUSIVE menus , to serve 8 people :

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JURY FOR COMPETITION

• For the Continental Final of the Hans Bueschkens competition, the Continental Director of your Region will submit the jury members names to the WACS President prior to the competition of which all should be WACS approved judges. The Conti-nental Final ( Semi Final ) must have in total no less than 5 Jury members.

•• The World Junior Final Jury, will consist of the same Jury as nominated by the WACS President for the Global Chef Final, and

WACS rules will be abided by in all Finals.

1 CourseTo be announced by the host country

2 CourseTo be announced by the host country

3 CourseTo be announced by the host country

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THE FOLLOWING IS A TIMETABLE EXAMPLE OF THE TIMEFRAME FOR THE SEMI FINAL COMPETITION:

Competitor Start Time Appetiser Main Course Dessert

1 07:00 11:00 11:35 12:10

2 07:05 11:05 11:40 12:15

3 07:10 11:10 11:45 12:20

4 07:15 11:15 11:50 12:25

5 07:20 11:20 11:55 12:30

6 07:25 11:25 11:00 12:35

7 07:30 11:30 11:05 12:40

Please note: If only 5 team competing, dishing time will change. If more than 7 team competing, there will need to be two Semi finals and starting times may change to accommodate the extra team, i.e. 6am start.

Please Note : The World Final will be the schedule above.

Unmarked plates will be supplied to each contestant. The plates are white in colour and are 28cm to 32cm in size.

The host country will provide a suitable competition area. The host country will send out a list with kitchen plans and equipment well in advance. No additional equipment will be allowed into the area.

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PRIZES & MEDALS

• The award ceremony will be held at the Congress President’s Dinner.

• The Hans Bueschkens Memorial Trophy will be awarded to the first place winner.

1ST PLACE

Hans Bueschkens Memorial Trophy, Gold Medal and Certificate.

2ND PLACE

Silver medal and Certificate.

3RD PLACE

Bronze Medal and Certificate

• In this marking system all competitors start with 100 points, with marks deducted for non-compliance to the guidelines.

• All competitors will be recognised at the President’s Dinner with a WACS certificate of participation .

ELIGIBILITY

• You are under 25 years old on the day of the competition• You represent a WACS accredited Country• For the World Final – you must have been the winner of your Continental Final and if for some reason the winner cannot participate, the 1st

Runner Up will be given the opportunity to compete• Completed registration entry by due date• You have not had more than 1 years post training working experience• Your own country that you represented in the Continental Final must finance your trip to the final, and in some circumstances, must also

chaperon you if required due to age.

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What Do I Need To Bring?

• Personal Knives & Equipment, cutters, paring, turning, shaping nozzles, piping bags, forms, e.g. Rings, mats, templates

• A flag of representation of Competing Country.

• Chefs shoes, trousers, (Jacket, hat, apron supplied)

• All other small equipment & electrical will be supplied,

• For example Robot Coupe, Stick Blender, Pasta Roller.

for additional information contact Chairman of the Culinary Competition Committee

Robert Oppeneder: robert.oppeneder@sweetart.de or Rick Stephen: Rick_Stephen@sats.com.sg

*Contents of this catalogue are subject to change without notice.

World Association of Chefs Societies

office@worldchefs.org www.worldchefs.org

All information in this booklet is available in German, French and Spanish on the WACS website.

© Copyright - World Association of Chefs Societies 2010

WORLDASSOCIATION OF CHEFSSOCIETIES

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