RULES WORLD CATERING CUP CONTEST - 7th EDITION OF
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7th EDITION OF THE
WORLD CATERING CUP CONTEST
RULES
TUESDAY 21st, WEDNESDAY 22nd,
&
THURSDAY 23rd, SEPTEMBER 2021
VERSION V2 – MARCH 2021ARTICLE 1 - OBJECTIVES OF THE CONTEST
The Confédération Nationale des Charcutiers Traiteurs (CNCT) - with head office established at
15 rue Jacques BINGEN, Paris (75017), France – organises a contest called the INTERNATIONAL
CATERING CUP 2021.
The purpose of this contest is to contribute fresh energy to the catering sector through the search
for new culinary inspiration. It also aims to federate the best professional catering talents
worldwide in view of organising a gastronomic event.
The challenge requires that the teams address all the aspects involved in catering for an event.
The participants will need to prove their skills in the following tests: preparation in the kitchen,
transfer/transportation of their creations, presentation on a buffet as well as on a plate.
The ICC is now an event of international standing not to be missed where creativity, innovation,
and expert know-how combine in a subtle alchemy.
ARTICLE 2 - DATES AND VENUE
The seventh edition of the International Catering Cup 2021 (ICC 2021) will take place over three
days:
TUESDAY 21st, SEPTEMBER 2021
MORNING: METRO warehouse
AFTERNOON: Ecole des métiers de Bouche School of Catering
Maison Familiale Rurale (MFR) 53 rue Centrale 01360 BALAN FRANCE
WEDNESDAY 22nd, SEPTEMBER 2021
Maison Familiale Rurale (MFR) 53 rue Centrale 01360 BALAN FRANCE
THURSDAY 23rd, SEPTEMBER 2021
Sirha Trade Exhibition
(World Hospitality and Food Service Event)
Espace des Chefs / Hall 6 Paul Bocuse / EUREXPO- 69000 LYON - FRANCE
ARTICLE 3 - PARTICIPATION AND SELECTION PROCESS
ARTICLE 4 - REGISTRATION
ARTICLE 5 - CONTEST PROGRAMME AND THEME
The programme of the contest is as follows:
Each team will have a table draped in white fabric, with dimensions as follows:
Length 3 m x width 1 m x height 0.92 m.
Concerning the dressing for the buffet: only a light fabric tablecloth is authorised and must be
brought by the teams.
The use of hard materials such as wooden or Plexiglas frames, for example, for the dressing
is strictly forbidden. It is also forbidden to use a presentation tray with dimensions identical
to those of the buffet table.
1Each team must prepare, as follows:
COLD BUFFET which will be presented and accessible only from one side (facing the audience).
The theme for the buffet decoration is FREE. The decoration elements must be entirely
produced at the company premises and brought by the teams. In the same way, any presentation
material used to highlight the products and add depth to the buffet must be brought by the
participants. If a buffet decoration requires a power supply, a request to this effect must be
made in writing before 1st, September 2021 at the latest.
MAXIMUM height for the décor: 1.20 m measured from the table.
Decoration running along the entire length of the back of the buffet is PROHIBITED, as this
would not be in keeping with the spirit of catering, which in this case involves a mock service
by the two participants standing behind their buffet for the announcement of the results.
ALL RAW PRODUCTS AND INGREDIENTS REQUIRED TO PREPARE THE 4 RECIPES WILL BE
SUPPLIED BY THE ORGANISER.
THE TASTING EVENT WILL TAKE PLACE ON THE SATURDAY AT THE SIRHA IN FRONT OF THE
AUDIENCE.
Any ingredients not mentioned in the official ingredients order form will be confiscated by the
President of the jury.
If the teams wish to use food products not listed in the order form for decoration purposes on
their buffet, they must send a request to the Organiser via email before 1st, September 2021 at
the latest specifying the list of products concerned and their respective quantities.
2STARTER
MISE-EN-BOUCHE COCKTAIL
CAVIAR AND VEGETAL PRODUCTS BASE
INSTRUCTIONS
The starter must be prepared using the caviar and vegetal products supplied in the Ingredients
Order Form.
TASTING
8 plates, supplied by the Organisers, will be prepared and sent for tasting.
Each plate must comprise 4 different cocktail pieces, weighing maximum 30 g each.
Two of the starters must be cold (one caviar based and one vegetal based), the two others must
be warm or hot (one caviar based and one vegetal based).
The model of plate, rectangular, is chosen by the Organisers, and will be published on the contest
website as part of the “Technical Information File” beginning of April 2021.
BUFFET PRESENTATION
8 plates - or other containers – each comprising 4 cocktail pieces will be arranged on the buffet
table. The choice of plates or other presentation containers for these starters is left to the teams’
discretion and brought by the latter.
The recipe for these starters is identical to those prepared for tasting purposes.
SUMMARY:
64 Mise-en-bouche morsels of 4 different types weighing 30 g per piece, must
be prepared using vegetal and caviar as a base.
Tasting: 8 plates supplied by the Organisers, with 4 starters each,
Presentation buffet: 8 presentation plates/containers brought by the teams,
with 4 starters each.
3HOT DISH (FISH)
FISH PUFF PASTY PIE
WITH CITRUS FRUIT, CHAMPAIGN SABAYON MOUSSELINE SAUCE
+
FISH PATE EN CROUTE WITH CITRUS FRUIT GELÉE
INSTRUCTIONS
Raw products for the dish: Monkfish, Salmon, Scallops and Mussels
The individual puff pastry pies will be prepared live in front of the audience in the contest kitchens
as part of the Sirha trade exhibition. Only the puff pastry may be prepared beforehand, on the
eve of the contest.
PREPARATION:
- 16 individual fish puff pastry pies with citrus fruit and champaign sabayon mousseline. The pies
can be prepared with a without use of a mould. If the participants wish to use a mould, they
must bring it with them.
- One Sea Pâté-en-Croûte with citrus fruit, rectangular (using jelly)
8 slices will be for tasting purposes, the others will be used for the presentation buffet.
The mould will be supplied by the Organisers (length 30 cm, width 7 cm, height 8,5 cm)
TASTING
8 individual plates, supplied by the Organiser, must be prepared for tasting purposes. Each plate
will comprise as follows:
• One hot individual puff pastry pie
• A slice of Sea Pâté-en-Croûte with citrus fruit.
The champaign Sabayon will be presented in a glass supplied by the Organisers and sent together
with the plate.
The model of plate, round, is chosen by the Organisers, and will be published on the contest
website as part of the “Technical Information File” beginning of April 2021.
BUFFET PRESENTATION
8 individual pies to be presented on at the buffet table.
The Pâté-en-Croûte, minus the 8 slices used for the tasting, will be presented sliced or whole.
The teams must bring with them any dishes and/or containers used for the buffet
presentation.
SUMMARY
Tasting: 8 sabayon glasses + 8 plates, each comprised as follows:
- 1 hot individual puff pastry pie (fish and citrus fruit)
- 1 slice of Sea Pâté-en-Croûte with citrus fruit
Buffet Presentation:
8 individual puff pastry pies + the rest of the Pâté-en-Croûte, sliced or whole.
Plates, containers etc, supplied by the teams.
4HOT DISH (PORK)
PORK BREAST STUFFED WITH MUSHROOMS
MINI STUFFED CABBAGE
WITH SIDE DISH AND JUS
INSTRUCTIONS
The teams have complete freedom for the preparation of their recipes.
The only obligation is the use of dried ham, coppa, morello and champignons de Paris
mushrooms.
PREPARATION:
One pork breast stuffed with mushrooms and 16 mini cabbages
The side dish must be entirely prepared in the contest kitchens at the Sirha trade exhibition.
The ingredients (excluding those from the ingredients order form) will be supplied by the
partner METRO and will be revealed to the participants only on Tuesday morning, 21st
September 2021 at the METRO warehouse.
- The maximum purchase value for the “side dish basket” must not exceed €50, this will be
controlled by weighing at the till.
TASTING
8 individual plates, supplied by the Organisers, each composed as follows:
• A portion of stuffed pork
• One mini stuffed cabbage
• Side dish with jus
will be sent hot for tasting.
The model of plate, round, is chosen by the Organisers, and will be published on the contest
website as part of the “Technical Information File” beginning of April 2021
BUFFET PRESENTATION
The rest of the stuffed pork, one half WHOLE, the other half SLICED, will be arranged on the
buffet, together with 8 mini cabbages.
The recipes for the stuffed pork and mini cabbages must be identical to those for tasting.
The teams must bring with them any dishes and/or containers used for the buffet
presentation.
SUMMARY:
Tasting: 8 hot portions of stuffed pork + 8 mini cabbages with side dish and jus
Buffet presentation:
The rest of the pork (50% whole, 50% sliced) + 8 mini cabbages
5DESSERT
REVISITED CHOCOLATE SAINT-HONORÉ
+
CHAMPAIGN AND EXOTIC FRUITS SABAYON
PREPARATION:
• 1 Saint-Honoré to serve 8 persons, revisited using chocolate only
• 16 individual Saint-Honoré
• 8 exotic fruits Sabayon
TASTING
8 individual Saint-Honoré and 8 exotic fruit Sabayon will be presented on plates supplied by
the Organisers.
The model of plate, rectangular, is chosen by the Organisers, and will be published on the contest
website as part of the “Technical Information File” beginning of April 2021. The container for
the Sabayon will also be supplied by the Organisers.
PRESENTATION BUFFET
1 chocolate Saint-Honoré to serve 8 persons, whole and 8 individual Saint-Honoré will be
arranged on the buffet table.
The teams must bring with them any dishes and/or containers used for the buffet presentation.
SUMMARY
Tasting:
8 individual Saint-Honoré + 8 Sabayon.
Presentation Buffet:
One whole Saint-Honoré + 8 individual Saint-Honoré
QUERIES - FAQ
Any technical questions must be sent by mail only to icc@cateringcup.com between 01/06 and
19/06/2021 included. Each Monday following the 1st week of questions, a “recap FAQ file” will be
prepared and sent to the teams via email.
1st Recap FAQ Monday 7th, June 2021.
2nd Recap FAQ Monday 14th, June 2021
3rd last recap FAQ Monday 21st, June 2021
6ARTICLE 6 - ORGANISATION
Article 6-1: Arrival of the participants and contest schedule
The schedule below is subject to change, depending on circumstances.
MONDAY 20th, SEPTEMBER 2021
2 pm - 6 pm: Teams welcome at Balan CFA school of catering
General inspection of equipment by the president of the jury and Work Jury
Setting up of workstations
6.30 pm: Settling in the room at the school
8 pm: Dinner on site at the school
Due to organisational constraints related to the number of meals planned, no
guests other than the members of the teams (participants, coaches and/or
judges) will be accepted.
TUESDAY 21st, SEPTEMBER 2021
8.30 am: Breakfast
9 am -1 pm: Transfer by bus of the 12 teams + Staff + refrigerated van to the METRO
warehouse.
Choice of ingredients for the two garnishes for the pork trial.
Return to CFA catering school
1 pm-2 pm: Teams’ lunch + contest staff + take into account Ceproc staff arriving from Paris
approximately 20 pers.
2 pm-4 pm: Arrival of the commis and allocation to each team
Handing out of jackets and aprons to the participants and commis
Settling in the kitchens, with no preparation of the fish or meat, no cooking
Time to be used only for peeling, weighing, no cutting allowed
4 pm – 5 pm: Clearing and cleaning of the contest workstation.
5 pm – 6.30 pm: Participants’ briefing
7 pm – 8.30 pm: Hot meal served at the table for participants and contest staff.
Due to organisational constraints related to the number of meals planned,
no guests other than the members of the teams (participants, coaches and/or
judges) will be accepted.
9.30 pm: Return to the dorm rooms
WEDNESDAY 22nd SEPTEMBER 2021
12 hours contest trials
7 am: Participants’ breakfast
7.30 am: Participants are ready in full contest uniform
8 am: Beginning of the trials
Soft drinks, hot drinks and soda will be available over the two days of the competition.
7WEDNESDAY 22nd SEPTEMBER 2021 (Continued)
8 am – 6 pm: Work in the development kitchens with the commis to help the teams
The lunch break is not mandatory, but the cafeteria will be open to the participants from 12.30
pm to 2 pm. During the 2 hours: portrait photos will be taken of each team in full official
uniform. (cf. Article 6-3)
6 pm: End of the trials
6 pm – 7 pm: Loading of the creations into 6 refrigerated vans rented by the organisers
(2 teams per vehicle)
Hooking up of the refrigerated vehicles 220 V; 50 m extension cords will be available on site.
A security guard will be on site overnight to watch over the vehicles and creations.
Cooking overnight, between Wednesday and Thursday is allowed.
7 pm – 8 pm: Cleaning of the kitchens
8 pm – 9.30 pm: Meal served at the catering school
9.30 pm: Return to the rooms
THURSDAY 23rd SEPTEMBER 2021
5.30 am: Breakfast at the catering school
6 am: Departure of the convoy of vehicles:
6 refrigerated vans + staff vehicles + teams coach, to the Sirha venue.
Approximately 45 min.
6.45 am: Arrival at the Trade exhibition
7 am – 8 am: Inventory of contest kitchens at the Sirha
Unloading of the trucks and installation of products and equipment in the kitchens
8 am – 9 am: Setting up buffet structures (dressing, décor, presentation aids, etc.)
9 am – 10 am: Professionals and members of the press can access to contest area
9 am –10 am: Entry of each team in their contest kitchens – allotted by drawing of lots, as
announced on the contest website.
Timing: every 5 minutes
Finishing touches in the kitchens and preparation of the creations for tasting.
10.15 am: Opening of the contest and Introduction of the members of the Tasting Jury
11 am: Beginning of the tasting following the schema appendix 1 of the contest rules
11 am – 12 noon: Sending of 1st tasting – STARTER:
8 plates CAVIAR AND VEGETAL MISE EN BOUCHE COCKTAIL
(2 sent hot and 2 sent cold)
Time allotted for each team = 5 minutes
At 4 minutes 30 sec, plates cleared for marking of the dish.
(Team 1: 11:00 to 11:05, team 2 11:05 to 11:10, team 3 11:10 to 11:15 etc.)
No break: sending of the 2nd dish for tasting.
12 noon - 1 pm: Sending of the 2nd tasting - FISH:
• one individual Fish Pastry Pie served hot
• one slice of pâté en croûte with citrus fruit
8Time allotted for each team = 5 minutes (same as above)
1 pm – 1.15 pm: Pause in the tasting to allow the teams to set up the 3rd dish for tasting
1.15 pm – 2.15 pm: Sending of the 3rd tasting - PORK:
• One portion of stuffed pork breast
• One mini stuffed cabbage
• Side order and jus
Time allotted for each team = 5 minutes (same as above)
2.15 pm – 3.15 pm: Sending of the 4th tasting - DESSERT:
8 plates with 1 individual revisited Saint-honoré
+ 1 exotic fruits champagne sabayon
Time allotted for each team = 5 minutes (same as above)
After sending their dessert, the teams must exit their contest kitchens and remain backstage
until the last team have sent their dessert.
3.15 pm: End of the tastings
3.15 pm – 4 pm: Setting up/arranging of their creations on the buffets by the teams
4 pm – 4.30 pm: Marking of the buffets by the judges
Cleaning of the contest kitchens and loading in the vans, assisted by the commis
Preparation of the space for the Awards ceremony
4.30 pm- 4.50 pm: Deliberation by the jury
4.45 pm: Meeting in the backstage area for all teams, jury members, commis, contest staff
wearing their official uniform.
5 pm: Official photograph
5.30 pm – 6.30 pm: Announcement of the results & Photos with the official partners.
6.30 pm - 7.30 pm: The teams clear their buffets.
8 pm: Transfer by coach of the teams and Eurexpo-Sirha jury members to the Abbaye de Collonges
Paul Bocuse for the Gala dinner.
No equipment/appliances/utensils are allowed on the coaches.
Any requests for additional reservations for the Gala Dinner at the Abbaye de Collonges must be
sent by email before September 1st, 2021 (The exact price of the meal will be confirmed later:
approximately 120 euros paid in advance by bank transfer)
Midnight: Return by coach from the Abbaye to the hotels:
- 1 team coaches to Maison Familiale rurale at Balan
- 1 judges and staff to NOVOTEL Lyon Gerland Musée des Confluences.
Article 6-2: Ingredients and Equipment
9RAW MATERIALS / INGREDIENTS
All products and ingredients used to prepare the recipes for this contest will be supplied in full
by the organisers according to the quantities mentioned in the ingredients order form.
The 4 recipe forms must be completed and sent to the organisers via email to:
icc@cateringcup.com before September 1st, 2021 at the latest. These forms will be used by the
Work Jury to monitor progress in the preparation of the recipes. Only the template “Recipe Form”
that is published on the website as part of the Technical Information File will be accepted.
EQUIPMENT
1/ The teams can bring their own small equipment (knives, spatulas, spoons, forks etc, as well
as any cooking dishes, cooking/baking/montage trays required to prepare the recipes and
assemble their creations.
Sirha contest kitchens: a specific kit adapted to induction hobs will be supplied by the
Organisers (cf Technical File, downloadable on ICC website).
Whisks, beaters, cutters, and hand mixers will be supplied by the organisers.
It is prohibited to bring heavy equipment such as: ovens, cooling unit, portable refrigerator etc.
2/ The models for the plates, trays, baking pans/circles supplied by the organisers for the tasting
and cooking, as well as the detailed list of equipment available in the kitchens at the Sirha venue
and at the CFA catering school of Dardilly will be published in the Technical File that will be
available on the contest website.
An initial inventory of the contest kitchens will be taken for cleanliness and equipment. It will be
signed off by the team leader. An end-of-contest inventory will also be taken in the presence of
all parties.
Any missing equipment and/or failure to return the kitchens in the condition recorded in the
initial inventory (Cleanliness inventory) will result in penalty points deducted from the final
score and/or payment for any missing or damaged items.
Article 6-3: Uniform /Dress code
Latex gloves are recommended (white only). Face masks are mandatory and must be worn at all
times, subject to changes in the health regulations.
Hand sanitizing gel will be supplied by the Organisers.
Participants must wear their professional clothes during the contest events.
2 full uniforms will be provided by the organisers as follows:
2 jackets, 2 aprons, and 2 toques
(One set is for the events on Wednesday at the CFA; the other set is for the events held at the
Sirha venue, facing the public)
Candidates must bring a pair of black trousers or a black skirt and black shoes to be worn at
the Awards Ceremony.
Article 6-4: Partners
10The candidates must pay particular attention to the contest partners, the full list of which will
be available on the contest web site.
Article 6-5: Expenses
Team members:
Travel expenses (economy class), accommodation expenses (4 nights, Monday 20th to Thursday
23rd September 2021) and meals - including the closing Gala Dinner event on the evening of
Thursday 23rd - will be covered by the organisers.
Important note: Having a team coach is optional, and any travel, accommodation, and catering
expenses associated with the coach will not be covered by the CNCT, except where the coach
is also a member of the Tasting Jury.
PLANE TICKETS for the teams concerned: the teams must make their own travel arrangements
and pay for their own plane tickets in June 2021. The tickets must be economy class. They will
be reimbursed via bank transfer upon receipt of proof of purchase and bank details sent by mail
to icc@cateringcup.com.
ARTICLE 7 - JURY
Article 7-1: Composition
The jury is composed of recognised professionals in the catering sector. There will be one jury
member for each participating country. Members of the jury will not judge the team representing
their own country.
Only the Founder-President may approve the composition of the jury. Once appointed, after
having read the present rules and regulations, each jury member agrees and commits to taste all
the recipes prepared as part of the contest trials, without exception, in order to mark them in a
fair manner. The jury's action will be coordinated by the President of the Jury, appointed by the
CNCT, who will not take part in the marking process.
In the case of a tie, only the Honorary President, who takes part in the tasting, will decide
between the two teams. The decision of the jury is final.
Travel expenses for the jury members (economy class), accommodation expenses (2 nights,
Wednesday 22nd and Thursday 23rd September 2021) and meals - including the closing gala dinner
at the Abbaye de Collonges on Saturday evening - will be covered by the organisers
Important: The welcome dinner is mandatory to brief the judges sitting on the tasting jury. It is
held in the presence of the presidents and contest staff at the Novotel on Wednesday 22nd
September. As a result, accommodation for the two nights reserved and paid for by the Organisers
will be at the same location: NOVOTEL LYON GERLAND Musée des Confluences-70 Avenue
Leclerc 69363 Lyon.
PLANE TICKETS for the judges concerned: the judges must make their own travel arrangements
and pay for their own plane tickets in June 2021. The tickets must be economy class. They will
be reimbursed via bank transfer upon receipt of proof of purchase and bank details sent by mail
to icc@cateringcup.com
11Jury information:
Joël MAUVIGNEY (holder of the MOF -Meilleur Ouvrier de France Charcutier-Traiteur et Traiteur-
distinction) is the President-Founder of the contest
The President of the Jury is Christophe TOURNEUX (MOF Charcutier Traiteur et Traiteur)
The Vice-President of the contest is Jauffrey MAUVIGNEY (MOF Charcutier Traiteur et Traiteur)
Article 7-2: Marking criteria
The tests will be awarded several marks out of 20 points, with a weighting. After the
announcement of the results, the final leader board with the 12 teams will be displayed on the
monitors with the total points awarded.
Failure to comply with any point in the present rules and regulations may entail penalties or
disqualification, as decided by the jury.
Criteria – WORK Points /20 Weighting
TEAM PROFILE
Compliance in sending recipe forms
Overall work organisation ------/20 6
Rational use of raw products – waste optimisation
Mastery of skills and different production techniques ------/20 6
Mastery of different service and temperature techniques required to provide
delayed service.
Loading of the vans (food safety)
HYGIENE:
Participants’ overall appearance and cleanliness
------/20 6
Organisation and cleanliness in the kitchen, including clearing/cleaning
Compliance with hygiene and food safety regulations
TEAM BEHAVIOUR:
General attitude
Team spirit ------/20 2
Respect of others
Criteria – TASTING Points /20 Weighting
STARTER: MISE EN BOUCHE COCKTAIL
------/20 4
Technique, aspect, innovation, and creativity
Taste for the 2 cold starters
------/20 6
------/20 6
Taste for the 2 hot starters
12HOT FISH DISH
PUFF PASTRY FISH PIE (LIME FRUIT AND CHAMPAGNE SABAYON)
Montage and holding of the product (cohesion, aspect, cooking) ------/20 6
Taste of the pie (balance of flavours) ------/20 6
Taste of the champagne sabayon (balance of flavours) ------/20 4
PATE EN CROUTE:
Jelly preparation and holding of the product (cohesion, aspect, dough cooking) ------/20 6
Taste (balance of flavours) ------/20 6
HOT PORK DISH
STUFFED PORK BREAST & MUSHROOMS
Assembling and holding of the recipe (balance, aspect, cooking) ------/20 6
Taste (balance of flavours) ------/20 6
MINI STUFFED CABBAGE: Taste (balance of flavours) ------/20 6
SIDE ORDER AND JUS: Flavours ------/20 4
Marks awarded for the Prize: Best plate of stuffed pork breast with mini ------/20 4
cabbage and side
Both aesthetic and taste criteria are taken into consideration
DESSERT:
Revisited chocolate Saint-honoré
------/20 6
Technique, aspect, innovation and creativity
------/20 6
Taste (balance of flavours)
------/20 4
Taste for the champaign sabayon – exotic fruits (balance of flavours)
Criteria – PRESENTATION Points /20 Weighting
Innovation, creativity and highlighting on the buffet for the Prize:
Most beautiful jelly Pâté en croûte of the sea ------/20 4
Most beautiful revisited chocolate Saint honoré ------/20 4
Most original cocktail morsels ------/20
4
BUFFET PRESENTATION – Prize for the best-looking buffet
Harmony and balance of the arrangement ------/20 4
Article 7-3: Image rights
All participants in the contest as well as the members of the jury, grant the Organisers and
approved partners the right to use and reproduce their image and personal data on any
communication medium – web, social media, TV, print press, etc, - as part of the promotion of
the contest.
13ARTICLE 8 – COACH
If a coach is declared when registering a team, the President-Founder of the contest will review
his/her application and may request the coach to officiate as a Judge on the Tasting Jury.
In this case, travel, and accommodation expenses (3 nights instead of 2 from Thursday to
Saturday) as well as meal expenses for this person will be covered by the organisers.
If the Coach and the Judge (jury member) are different persons, then travel and accommodation
expenses will not be covered. However, he/she will be invited to the closing Gala Dinner
organised on Saturday evening at the Abbaye de Collonges
Coaches’ responsibilities:
1. During the practice period: he/she supports, advises, and coordinates the team.
2. Tuesday 21st September 2021: the coaches are not allowed during the day
3. Wednesday 22nd September 2021: Presence of the coach authorised at the Balan CFA as
follows:
a) Dedicated “Coaches Room” where the Team Leaders can come and consult freely with
their coaches.
b) 4 10-minute time slots during which the coaches are present with the teams in the
development kitchens.
3. Thursday 23rd September 2021: coaches remain with their teams from the moment the convoy
leaves the CFA up until the arrival at the Sirha venue, as follows:
- They enter with their teams at the opening ceremony of the contest and accompany them
for one hour.
- Then they sit in private boxes in the gallery.
ARTICLE 9– PRIZES
All the teams entered in the event will receive a medal and a certificate attesting to their
participation in the seventh edition of the contest.
1st place:
The winning team will be presented with the Trophée Or (Golden Trophy) and will be awarded
the title of “BEST INTERNATIONAL CATERING CUP CATERER 2021”
The team will also receive a cash prize of €8,000 (eight thousand Euros) to be shared equally,
i.e. €4,000 paid via bank transfer to each of the two team members.
The participants will also be presented with a certificate.
The team will not be allowed to take part in the next editions of the contest, but must agree to
promote the contest in their country and to keep in touch with the French organizers in view of
creating a national team for the next edition.
2nd place:
The team will be presented with the Silver Trophy, a cash prize of €4,000 (four thousand
Euros) to be shared equally, i.e. €2,000 paid via bank transfer to each of the two team
members.
143rd place:
The team will be presented with the Bronze Trophy, a cash prize of €2,000 (two thousand
Euros) to be shared equally, i.e. €1,000 paid via bank transfer to each of the two team
members.
Additional prizes:
Five additional trophies will be awarded in line with the criteria specified under article 7-2:
Prize for the Most Original cocktail pieces // Prize for the Best-Looking Pate en Croute // Prize
for the Most Aesthetic Pork Breast recipe // Prize for the Best-Looking Saint Honoré // Prize for
the Best-Looking Buffet arrangement
The 5 prizes will be presented to the teams having scored the highest point totals, excluding the
winners of the first 3 places.
A given team may not be presented with two prizes. In the event of a team scoring the highest
points for two prizes, said team will be awarded the prize for which the difference in point
totals with the following mark is the highest.
ARTICLE 10 – General Data Protection Regulation (GDPR)
Definition: “Data protection laws” refer to all regulations, in particular law 78-17 dated January
6th, 1978 pertaining to computer technology, files and freedom, amended, as well as to the
rules, regulations, decrees, orders and other legal requirements applicable to the protection
and/or processing of Personal Data, including, where applicable, European Parliament and
Committee EU regulation 2016/679 dated April 27th, 2016 pertaining to the protection of
personal data processing and the free circulation of said data, abrogating EC Directive 95/46/
(general regulation on data protection) (GDPR) as of May 25th, 2018.
As part of the Contract, and pursuant to current laws on data protection, the different Parties
are required to process data.
As a result, the Parties are entirely and individually responsible for any processing of Data, in
case where the purpose and means are not defined in common, as is the case for the execution
of the present Contract.
To this effect, each party acting as a data processor, agrees to conform to obligations
incumbent to data processors pursuant to the Laws on data protection. This involves that each
Party agrees to:
- communicate the appropriate legal disclaimers and obtain consent from the individuals
concerned by the Data Processing, where necessary, when each Party collects Data,
communicates via their own material, or transfers the Data of the persons concerned to the
other Party, in compliance with the Laws governing data protection.
ARTICLE 11 – INSURANCE
Each participant must take out a civil liability insurance policy to cover them throughout the
duration of the contest and provide proof to this effect. The candidates expressly agree to call
upon their civil liability insurance if they were to cause any damage during the event.
ARTICLE 12 – MEDIA COVERAGE
The winners of the contest agree to contribute to its promotion by communicating on the event
and the awards each time they have an opportunity to do so as part of various media events.
They also agree to wear the official uniform of the contest for each event associated with the
15contest. They will be allowed to use the contest logo on any material flyers, web site…) after
approval from the Organisers.
ARTICLE 13 – PRESENCE AND ROLE OF THE OFFICIAL BAILIFF
A bailiff will be present alongside the President-Founder and Organising team on September
23rd, 2021, in order to:
- Record the timeliness of the teams
- Record any discrepancies with the contest rules and record penalties issued by the Jury
- Record the marks awarded by the Judges.
ARTICLE 14: CONTEST RULES REGISTRATION
The Organisers reserve the right to:
- Make any changes as required by the circumstances or force majeure,
- Cancel the contest in case of force majeure.
The contest rules and regulations are governed by French law and are registered with the office
of Maître Cédric BOUCHARLAT, Associate Bailiff with SELARL JURIKALIS, 2 rue Childebert - LYON
- C.S. 90256 – 69287 LYON CEDEX 02 FRANCE
ARTICLE 15: COMPLAINTS / DISPUTES – LANGUAGE CLAUSE
In the case of claims or dispute, the original rules drawn up in French will have precedence.
During the contest:
- The Team Leader can address the Organizer directly to submit a complaint.
- An answer will be given as soon as possible to avoid penalising the team lodging the
complaint.
After the announcement of the results:
- For one hour following the announcement, only the Team Leader may lodge a complaint
with the Official Bailiff, written in French and addressed to the President of the contest.
After this period, no claims will be taken into consideration.
- The President of the contest will answer as soon as possible.
16NEW SAVE THE DATES
September 2019 Official Rules of the ICC 2021 and Ingredients Order Form in
French and English available on the website.
January to July 2020 Confirmation by email of the countries selected following a
review of submitted dossiers. Payment of €800 for registration
fees via bank transfer, non-refundable.
July 31st, 2020 Closing of registrations for ICC 2021
April 2021 Technical information dossier online:
Model of plates and others supplied for each item.
Kitchens and equipment available at the CFA
Equipment/appliance available in Sirha contest kitchens
June 1st to 30th 2021 1/Official announcement on the website: allotment of kitchen
by mail numbers by drawing of lots, for sending creations for tasting at
the trade exhibitions.
2/Teams send their tickets + bank details to the Organisers
3/Judges sent their tickets + bank details to the Organisers
st th
June 1 to 19 2021 Creation of the FAQ file
included
September 1st, 2021 1/Recipe forms for the 4 products
at the latest, by mail
2/Written request for ingredients – excluding those on the order
form – to be brought by the participants for decoration
purposes (list sent by mail mentioning product name +
quantity).
3/Power requirements for the buffet decoration
4/Written request for additional guests for the gala dinner on
Thursday 23rd September, paid in advance by transfer to the
same bank account used for registration fees (Cf. article 4)
The world challenge for the best caterers
www.cateringcup.com
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