THIRD INTERNATIONAL GASTRONOMY CONTEST
GASTROMAK MACEDONIA 2018

October 08-12, Hotel Villa Park, Strumica, Republic of Macedonia

Below are the GENERAL RULES, CATEGORIES and REGISTRATION FEES

  1. APPLICATION

Competitors can send their applications through the Application form on GastroMak website: http://gastromak.mk/aplikacija/.

Further information on the e-mail: info@gastromak.mk.

  1. RECOMMENDATIONS

The fees for the competitors are as follows:

Competitors in all cathegories / seniors                         30,00 €

Competitors in all cathegories / juniors                         25,00 €

Competitors in cathegory Pizza                          25,00 €

Competitors in Black Box                             50,00 €

Competitors for Best Restaurant in Macedonia                   60,00 €

Competotors for Best Chef in Macedonia.                         30,00 €

Competitors for Best International Chef                         30,00 €

  1. APPLICATION DEADLINE

Applications for the contest should be sent to October 1, 2018, at the latest. The number of competitors in all categories is limited.

  1. NECESSARY

With each application sent, it is necessary to provide a brief description of the work.

  1. EXPONENTS

All exhibiting items must be placed in time according to the schedule, at the designated place. Competitors must ensure the carrying of their exhibits and their placement for evaluation. IMPORTANT: Due to delays in setting up the exhibits, disqualification or removal of the exhibit from the assessment process may occur.

  1. PRACTICAL COMPETITION

Competitors who take part in the practical competition must appear at the Organizer Info-Point to obtain instructions no later than one hour before the start of the competition. Competitors must compete in the box assigned to them when registering.

  1. COMPETITION IN A COLD EXHIBITION

All exhibiting items must be registered before the setup. For each exhibit, the competitor receives two cards: one should be placed next to the exhibit, and the other under the exhibit.

  1. SAFETY OF EXPONENTS

The organizer will carry out all possible measures for the security of the exhibits, but there is no responsibility for possible damage that may occur on the exhibits, parts of the equipment and the inventory. Competitors are advised to provide their own security measurements for exhibits and prepared works at the exhibition. Each competitor is individually responsible for the risk.

  1. REMOVAL OF EXPONENTS

All exhibits must be removed at a time determined by the organizer. Also, the organizer reserves the right to remove the items after the specified time. The organizer can remove exhibits that is considers not.

  1. JUDGING

All exhibits will be evaluated on the day of placement. Due to an attempt to influence judges and their decision, the competitor may be disqualified.

  1. JUDGES

Judges will mark the competitors who, in their opinion, have shown the most skill and techniques when working in the preparation of their dishes. It is in the interest of the competitors to complete as many different tasks as possible, at the time scheduled for a competition in a particular category. The Jury accepts the fact that in some cases preparation is necessary in advance.

  1. RESULTS

All results will be displayed in a prominent place immediately after the final collection of grades. With this, competitors are encouraged to ask for explanations and guidance, as well as advice from the judges. Please, if you notice any irregularities, immediately inform the judges.

  1. AFTER THE SCHEDULED TIME

After the scheduled time, the competitors must leave the competition area, unless otherwise state by the Jury.

  1. AWARDS

Awards are determined according to existing standards. If the prescribed standards are not met, there is no reward.

Gold medal:   90 – 100 points

Silver medal:   75 – 89 points

Bronze medal:   65-74 points

Diploma or Merit:   55 – 64 points

  1. EXHIBITION

All exhibits that have been evaluated in previous competitions cannot participate in this competition.

  1. AWARDS INFO

During the competition, daily awards will be organized (silver and bronze medals and diplomas), while winner cups, gold medals and special awards will be awarded at the closing ceremony of the Second International Gastronomy Competition – GastroMak, Macedonia 2018.

THIRD INTERNATIONAL GASTRONOMY CONTEST – GASTROMAK MACEDONIA 2018

Download GENERAL AGENDA

Превземи АГЕНДА

AGENDA FOR OCTOBER 08, 2018

17,00 TRANSFER TO HOTEL VILLA PARK
• All the Judges and participants MUST be prepared at Front desks of the hotels
where they are accommodated
• Transportation to starting point of Gastronomic Defile
Dress code: Ceremonial Uniforms

17,30 – 18,00 GASTRONOMIC DEFILE (judges and participants, guests)
From: City Hall, Strumica Municipality building
To: Hotel Villa Park
Important: Presence of all the judges and participants is COMPULSORY

18,00 OFFICIAL OPENING
• Welcome addresses
• Short cultural and entertainment program
Location: Hotel Villa Park, Central Hall, 1st floor

18,45 – 19,45 MEETINGS
• Board of Judges meeting
• Board of Judges meeting with all the competitors
Location: Hotel Villa Park, Central Hall, 1st floor

20,00 DINNER FOR JUDGES
• Greeting toasts
• Judges awarding of medals Ceremony
• Evening Program
Location: Hotel Villa Park, Restaurant, ground floor

20,00 – 22,00 DINNER FOR COMPETITORS
Location: Hotel Villa Park, Restaurant, ground floor

 

AGENDA FOR OCTOBER 09, 2018

08,00 – 20,00 COMPETITION PROGRAM

08,45 – 19,30 Master classes / Presentations Program

09,00 – 17,00 Judging Seminar

16,00 & 19,30 Awarding the awards and recognitions from competition
program / categories of the day
Location: Hotel Villa Park, Central Hall, 1st floor and other Hotel’s premises

09,30 & 15,00 ADDITIONAL PROGRAMS
Two terms for Sightseeing, special tours, other activities

20,00 DINNER FOR JUDGES
• Evening Program
Location: Hotel Villa Park, Restaurant, ground floor

20,00 – 22,00 DINNER FOR COMPETITORS
Location: Hotel Villa Park, Restaurant, ground floor
Note: Prepared meals from the competitors for the competition, will be
displayed and served for food tasting, on every hour, during the competition
hours!

 

AGENDA FOR OCTOBER 10, 2018

08,00 – 20,00 COMPETITION PROGRAM

08,45 – 19,30 Master classes / Presentations Program

16,00 & 19,30 Awarding the awards and recognitions from competition
program / categories of the day
Location: Hotel Villa Park, Central Hall, 1st floor and other Hotel’s premises
09,30 & 15,00 ADDITIONAL PROGRAMS
Two terms for Sightseeing, special tours, other activities

20,00 DINNER FOR JUDGES
• Evening Program
Location: Hotel Villa Park, Restaurant, ground floor

20,00 – 22,00 DINNER FOR COMPETITORS
Location: Hotel Villa Park, Restaurant, ground floor
Note: Prepared meals from the competitors for the competition, will be
displayed and served for food tasting, on every hour, during the competition
hours!

 

AGENDA FOR OCTOBER 11, 2018

08,00 – 18,00 COMPETITION PROGRAM

08,45 – 17,45 Master classes / Presentations Program

09,30 & 15,00 ADDITIONAL PROGRAMS
Two terms for Sightseeing, special tours, other activities
Note: Prepared meals from the competitors for the competition will be displayed
and served for food tasting, on every hour, during the competition hours!
19,30 The Judges, Competitors and Guest should be at hotel Villa Park
Dress Code: Ceremonial Uniforms

20,00 – 20,45 CEREMONIAL CLOSING EVENING of GASTROMAK 2018
• Awarding the awards and recognitions from competition program /
categories of the day
• Awarding the Grand Prix
• Closing ceremony of the Third International Gastronomy Contest –
GastroMak 2018
Location: Hotel Villa Park, Central Hall, 1st floor

21,00 GALA DINNER – FOR JUDGES & GUESTS
Location: Hotel Villa Park, Restaurant, ground floor

21,00 GALA DINNER – PARTY FOR COMPETITORS
Location: Hotel Villa Park, Central Hall, 1st floor

 

AGENDA FOR OCTOBER 12, 2018
Departure day

Download GENERAL AGENDA

Превземи АГЕНДА

08.30 Assembly with coffee & tea

09.00 Start of program

  • Introduction by Seminar leader
  • Every participant makes a half minute introduction
  • Seminar starts

11.00 Coffee / tea break (15 min)

  • Seminar continues

12.45 Form working groups to discuss morning session

13.00 Lunch break

14.00 Seminar continues

15.30 Coffee / tea break (15 min)

  • Seminar continues

16.30 Summary + Evaluation of the Seminar

17.00 Seminar ending

STG1 category: Banquet plate for four persons + four different cold appetizers

The competitor has the task of preparing a banquet plate for three persons (meat, poultry, game / venison, fish or seafood) + three different portions of cold appetizers, served individually. All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

STG2 category: “Finger food” for four people

The competitor has the task of preparing a “finger food” for four people, which must contain two types of cold bites and two types of warm bites (a total of 16 snacks), served cold. All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

STG3 category: Restaurant set of five gang menus

The competitor has the task of preparing a restaurant set of five gang menus for one person (cold appetizer, soup or stew, hot appetizer, main course and dessert – served individually). All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

STG4 category: Three individual vegetarian main dishes

The competitor has the task of preparing three individual vegetarian main dishes, served individually. The use of milk, dairy products and eggs is permitted. All elements must be jellied. The competitor is obliged to display the recipes in English.

(The organizer provides an exhibition space of 80 x 160 cm)

STG5 category: “Petit Four” for four people

The competitor has the task of preparing “petit four” (sweet snacks) made up of four different “petit four” with four pieces of each type. The total number of snacks is 16 – served in a composition of 4 x 3 pieces, and 4 x 1 on a special plate available to judges for evaluation and tasting. All elements must be jellied. The competitor is required to display the recipes in English.

(Organizer provides an exhibition space of 80 x 160 cm)

STG6 category: Four restaurant desserts

The competitor has the task of preparing four different restaurant desserts, served individually on a plate. Desserts are served as cold (each for one person). The competitor is obliged to display the recipes in English. Works must not be jellied.

(Organizer provides an exhibition space of 80 x 160 cm)

STG7 category: Chocolate work

The competitor has the task of preparing the work of chocolate (sculpture or demonstration work…). Several types of chocolate can be used, of competitor’s choice, in a maximum space of 80 x 80 cm. Glazing, as well as the use of artificial hardeners, brackets or frames – is not permitted. It is allowed to use food colors.

(Organizer provides an exhibition space of 80 x 80 cm)

STG8 category: Marzipan work

The competitor has the task of preparing a work from marzipan (sculpture or demonstration work…), of his choice, in a maximum space of 40 x 40 cm. Glazing, as well as the use of artificial hardeners, brackets or frames – is not permitted. It is allowed to use food colors for shading and highlighting of certain parts.

(Organizer provides an exhibition space of 80 x 80 cm)

STG9 category: Butter work

The competitor has the task of preparing the work from butter or margarine (sculpture or demonstration work…), of his choice, in a maximum space of 80 x 80 cm. Artificial fixers are not allowed. It is allowed to use food colors.

(Organizer provides an exhibition space of 80 x 80 cm)

STG10 category: Sugar work

The competitor has the task of preparing the work of sugar (sculpture or demonstration work…), of his own choice, in a maximum space of 80 x 80 cm. Artificial fixers are not allowed. It is allowed to use food colors.

(Organizer provides an exhibition space of 80 x 80 cm)

STG11 category: Traditional bread & Pastry

The exhibition work must contain at least 4 types of bread or pastry. The theme of the exhibition work is free according to the wishes of the competitors. It is allowed to use edible and natural elements for decoration (grains of cereals and ears, dried herbs and flowers, textiles and wood). Exhibition work must be presented in the maximum space of 80 x 80cm.

*STG12 category: National Table

Competitors (individuals, teams, tourist organizations, ethno houses, schools, associations and groups) can participate in this category, which are obliged to present at least two appetizers, two main dishes, two treats, two breads and pastries. The National Table must be accompanied by alcohol (wine, brandy…) or soft drinks (juices…) that can be served with presented dishes. Ethno elements for decoration (wooden containers, earthen vessels, carpets, tablecloths…) must be used as part of the complete presentation. The organizer provides an exhibition space, which will be protected from the consumption of the visitors and the participants, until the judges’ assessment.

STG13 category: Cake

Exhibit work must be presented with motifs and decorations of a cake that is prepared from three levels of bark and cream. It is desirable that the work should be presented in dimensions of 80 x 80 cm. Height is not limited. All parts of the cake must be eatable. The cake must be decorated exclusively with handmade elements. All elements of decoration, including the lower part, must be prepared from eatable products. Decoration can be made from cooked sugar, paste, chocolates and similar. The use of a sugar beet holder in the technique of traction of sugar is permitted. One piece of cake must be set-aside for judges. All elements of auxiliary decoration are allowed with the aim of better presentation and harmony with the selected topic.

STG14 category: Miniatures (miniature figures, flowers…)

The competitor has the task of preparing the exhibition work (chocolate, sugar, marzipan, sugar paste…), of his choice, in the maximum space of 80 x 80 cm. Artificial fixers are not allowed. It is allowed to use food colors.

Category SPG1 / MODERN NATIONAL DISH

The competitor has the task, within 50 minutes, to prepare a modern national dish in two identical samples served individually. All techniques are allowed (cooking, baking, frying, blanching…). A modern national dish can be prepared from any kind of meat, fish, vegetable and fruits from the region which the competitor comes from, and should contain a maximum of 180 g. of meat or fish. In addition to prepared meat or fish, side dish consisted from three or more foodstuffs from the region from where the competitor comes from should be served up to 200 g. A sauce, whose volume should not exceed 40 ml, should accompany the whole dish.

Preparation for the competition – 10 min

Preparing and serving meals – 30 min

Cleaning and tidying up the workspace – 10 min

Competitor provides the groceries.

 

Category SPG2 / CHICKEN DISH

The competitor has the task to prepare a chicken dish at his own discretion within 50 minutes, in two identical copies, served individually. All techniques are allowed (cooking, baking, frying, blanching…). A dish can be prepared from any part of the chicken, and should contain a maximum of 180g of meat.

In addition to prepared chicken, side dish consisted from three or more foodstuffs should be served up to 200 g. A sauce, whose volume should not exceed 40 ml, should accompany the whole dish.

Preparation for the competition – 10 min

Preparing and serving meals – 30 min

Cleaning and tidying up the workspace – 10 min

Competitor provides the groceries.

Category SPG3 / FISH DISH

The competitor has the task, within 50 minutes, to prepare a fish meal in two identical samples served individually. All techniques are allowed (cooking, baking, frying, blanching…). Fish food can be prepared from any kind of fish or seafood, and should contain a maximum of 180g of fish or seafood. In addition to prepared fish, side dish consisted from three or more foodstuffs should be served up to 200 g. A sauce, whose volume should not exceed 40 ml, should accompany the whole dish.

Preparation for the competition – 10 min

Preparing and serving meals – 30 min

Cleaning and tidying up the workspace – 10 min

Competitor provides the groceries.

Category SPG4 / PASTA DISH

The competitor has the task of preparing a pasta meal within 40 minutes in two identical samples served individually. All techniques are allowed (cooking, baking, frying, blanching…). Pasta can be prepared from any type of pasta (it is preferable that competitors use a hand-made dough that can be mixed in advance). The prepared pasta dish should not exceed 300g.

Preparing and serving meals – 30 min

Cleaning and tidying up the workspace – 10 min

Competitor provides the groceries.

Category SPG5 / MODERN DISH

The competitor has the task, within 50 minutes, to prepare a modern dish at his own discretion, in two identical copies, served individually. All techniques are allowed (cooking, baking, frying, blanching…). A modern dish can be prepared from any kind of meat and fish, should contain a maximum of 180g of meat or fish. In addition to prepared meat or fish, side dish consisted from three or more foodstuffs from the region from where the competitor comes from should be served up to 200 g. A sauce, whose volume should not exceed 40 ml, should accompany the whole dish.

Preparation for the competition – 10 min

Preparing and serving meals – 30 min

Cleaning and tidying up the workspace – 10 min

Competitor provides the groceries.

 

Category SPG6 / RESTAURANT DESSERT

The competitor has the task, within 60 minutes, to prepare a restaurant dessert in two identical samples served individually. All techniques are allowed (cooking, baking, frying, blanching…). Dessert should not exceed 100g weights; it can be made from any kind of chocolate, cream, biscuit, etc. Decorations on the plate can be made from chocolate, sugar, fruit… With the dessert a certain sauce needed to be served.

Preparation for the competition – 10 min

Preparing and serving meals – 40 min

Cleaning and tidying up the workspace – 10 min

Competitor provides the groceries.

MBSCBB7 / THE BEST CHEF OF MACEDONIA / BLACK BOX / SENIORS

Only for competitors from Macedonia

The competitor has the task, within 50 minutes, to prepare a meal at the personal discretion of the foods contained in a black box, in two identical samples, served individually. All techniques are allowed (cooking, roasting, frying, blanching…). The food must be prepared and presented within 50 minutes from the beginning of the competition. Each competitor is obliged to present the name and description of the menu with norms and techniques in the English language at the presentation table in front of the competitor’s box. All foodstuffs that are in the black box need not to be used, but the number of the used foodstuffs when preparing meals will be taken into account when evaluating.

Disclosure of the contents of the black box will be performed in front of the judge jury in front of the competitor’s box, before the start of the competition.

Organizer provides the groceries.

MBYCBB8 / THE BEST YOUNG CHEF OF MACEDONIA / BLACK BOX / JUNIORS / UP TO 25 YEARS

Only for competitors from Macedonia

The competitor has the task, within 50 minutes, to prepare a meal at the personal discretion of the foods contained in a black box, in two identical samples, served individually. All techniques are allowed (cooking, roasting, frying, blanching…). The food must be prepared and presented within 50 minutes from the beginning of the competition. Each competitor is obliged to present the name and description of the menu with norms and techniques in the English language at the presentation table in front of the competitor’s box. All foodstuffs that are in the black box need not to be used, but the number of the used foodstuffs when preparing meals will be taken into account when evaluating.

Disclosure of the contents of the black box will be performed in front of the judge jury in front of the competitor’s box, before the start of the competition.

Organizer provides the groceries.

BISCYBB9 / BEST INTERNATIONAL CHEF OF THE YEAR 2018 / BLACK BOX / SENIORS

The competitor has the task, within 50 minutes, to prepare a meal at the personal discretion of the foods contained in a black box, in two identical samples, served individually. All techniques are allowed (cooking, roasting, frying, blanching…). The food must be prepared and presented within 50 minutes from the beginning of the competition. Each competitor is obliged to present the name and description of the menu with norms and techniques in the English language at the presentation table in front of the competitor’s box. All foodstuffs that are in the black box need not to be used, but the number of the used foodstuffs when preparing meals will be taken into account when evaluating.

Disclosure of the contents of the black box will be performed in front of the judge jury in front of the competitor’s box, before the start of the competition.

Organizer provides the groceries.

IMPORTANT: The first three contestants who collectively score the highest number of points in other categories will be directly placed for this category.

BIYCYBB10 / BEST INTERNATIONAL YOUNG CHEF OF THE YEAR 2018 / BLACK BOX / UP TO 25 YEARS

The competitor has the task, within 50 minutes, to prepare a meal at the personal discretion of the foods contained in a black box, in two identical samples, served individually. All techniques are allowed (cooking, roasting, frying, blanching…). The food must be prepared and presented within 50 minutes from the beginning of the competition. Each competitor is obliged to present the name and description of the menu with norms and techniques in the English language at the presentation table in front of the competitor’s box. All foodstuffs that are in the black box need not to be used, but the number of the used foodstuffs when preparing meals will be taken into account when evaluating.

Disclosure of the contents of the black box will be performed in front of the judge jury in front of the competitor’s box, before the start of the competition.

Organizer provides the groceries.

IMPORTANT: The first three contestants who collectively score the highest number of points in other categories will be directly placed for this category.

BIYCYBB11 / BEST INTERNATIONAL YOUNG TEAM OF THE YEAR 2018 / UP TO 25 YEARS

The contestants are obliged to prepare meal from three gangs (appetizer, main course and dessert) at their request (for two persons). All techniques are allowed (cooking, baking, frying, blanching…)

The menu must be prepared and presented within 90 minutes from the beginning of the competition. Each team is obliged to present the name and description of the menu with the norms and techniques in the English language at the presentation table in front of the competitive boxing. The team may have a captain (mentor) during the competition, but he is not part of the team, does not wear a cooking uniform and cannot enter boxing, but can help his competitors with his advice.

The presentation should start in the order of the menu after 60 minutes from the beginning of the competition.

Each team must have 2 chefs and one assistant.

Organizer provides the groceries.

BIYTYJ12 / BEST INTERNATIONAL TEAM OF THE YEAR 2018 / SENIORS

The contestants are obliged to prepare me from three gangs (appetizer, main course and dessert) at their request (for two persons). All techniques are allowed (cooking, baking, frying, blanching…)

The menu must be prepared and presented within 90 minutes from the beginning of the competition. Each team is obliged to present the name and description of the menu with the norms and techniques in the English language at the presentation table in front of the competitive boxing. The team may have a captain (mentor) during the competition, but he is not part of the team, does not wear a cooking uniform and cannot enter boxing, but can help his competitors with his advice.

The presentation should start in the order of the menu after 60 minutes of the beginning of the competition.

Each team must have 2 chefs and one assistant.

Organizer provides the groceries.

BRM13 / THE BEST RESTAURANT OF MACEDONIA 2018

Only for restaurants in Macedonia

The competitor has the task, within 50 minutes, to prepare a modern dish at his own discretion, in two identical copies, served individually. All techniques are allowed (cooking, baking, frying, blanching…). A modern dish can be prepared from any kind of meat and fish, should contain a maximum of 180g of meat or fish. In addition to prepared meat or fish, side dish consisted from three or more foodstuffs from the region from where the competitor comes from should be served up to 200 g. A sauce, whose volume should not exceed 40 ml, should accompany the whole dish.

Preparation for the competition – 10 min

Preparing and serving meals – 30 min

Cleaning and tidying up the workspace – 10 min

Competitor provides the groceries.

CFS1 Category

Day 1 Competition Theme: Free Style – LIVE

All participants shall bring their own vegetables and fruits. Use of glue, toothpicks and supports are permitted on condition that they are not visible. Use of leaves is permitted, but should not constitute more then 1/3 of the overall carving composition. There are no limitations to the choice of fruits and vegetables.

CB2 Category

Day 2 Competition Theme: BALKAN

All competitors shall create their fruit and vegetable carvings at home and bring them for display. Use of toothpicks and supports are permitted. Use of glue is prohibited! Use of leaves is permitted but should not constitute more then 1/3 of the overall carving composition. All competitors must be present in the competition area by 09:00.

CTCL3  category

Day 3: Team competition – LIVE

A theme and ingredients shall be announced on the day of the competition. Teams of two shall compete. The competition shall start at 10:00 and shall be 3 hours long. All competitors shall create their fruit and vegetable carvings at their workstations in 3 hours. Use of toothpicks and supports are permitted on condition that they are not visible. Using leaves for decoration is permitted but should not be larger than the volume of the fruits and vegetables. Use of glue is prohibited! The number of finished pieces shall be more than two per person in the team for this category.

COMPETITION RULES

  1. The competition will take place in a well-delimited space and under the eyes of the public
  2. The competition is only for those competitors individually registered
  3. Each competitor will have 10 minutes for installation and cleaning

 

 1st categoryPizza Classic (world known pizzas):

  • 2 pieces: one for the Jury and one for public and media
  • 15 minutes for preparation and cooking, total time: 25 min
  • The competitor will provide the ingredients by himself / herself

 

2nd categoryPizza Creative (freestyle):

  • 2 pieces: one for the Jury and one for public and media
  • 20 minutes for preparation and cooking, total time: 30 min
  • The competitor will provide the ingredients by himself / herself

3rd category – Pizza National:

  • 2 pieces: one for the Jury and one for public and media
  • 20 minutes for preparation and cooking, total time: 30 min
  • The competitor will provide the ingredients by himself / herself
  • Main ingredients must be from competitor’s country

 

  1. During the competition the competitor will be alone in the competition stand or with competition consultant provided by the organizers
  2. The Jury is composed by international Pizza Master chefs
  3. Competition stand will contain: oven, worktable, and utensils for oven
  4. Presentation and tasting will be done immediately after the competitor will expose pizza on the plate
  5. Competitors must be dressed in work attire + cap and apron (the clothes may be printed with logo employer or own advertising)
  6. All competitors must provide list of ingredients (for all categories), and pizza type (for pizza classic only)

 

Evaluation criteria

Presentation     30 points

Taste     40 points

Technique and baking process, hygiene     30 points

AWARDS: Ranking/Prizes – Distribution of points

  • 90 – 100 points – Gold medal (due to the judging rules of WACS can be one or more medals)
  • 80 – 89 points – Silver medal (due to the judging rules of WACS can be one or more medals)
  • 70 – 79 points – Bronze medal (due to the judging rules of WACS can be one or more medals)
  • 60 – 69 points – Diploma (due to the judging rules of WACS can be one or more medals)

 Recommendations

Each competitor may get technical consultancy assisted by Pizza Chef.

In case of technical problems the competitor may appeal to the organizers maintenance service (there will be permanently present a qualified person).

Free discussions with the judges may be taken 40 minutes before the competition.

It is allowed to use various decoration on the presentation plate as: whole tomatoes, various chees, green vegetables, cereals a.s.o., condition is to be eatable.

The final dish – pizza – may be associated with sauces and drinks.

At the presentation in front of the judges, a representative from the company where the competitor works may accompany competitor.

SPECIAL CATEGORY:

ONLY FOR PRESENTATION & SERVING WINE WAITERS

COMPETITION RULES

S1 – Wine service and menu presentation / for waiters

In this category competitor have time of 25 minutes for wine service and menu presentation.

  • Out of this, 20 minutes are for setting up a table, presenting their own menu and serving wine according to the competitor’s menu. The wines that competitors will serve will be pre-announced on the GastroMak’s web site, as well on the spot, during the competition days
  • The remaining 5 minutes, from the time will be intended for cleaning the table.

REGISTRATION FEES FOR THE COMPETITORS

THIRD INTERNATIONAL GASTRONOMY COMPETITION

GASTROMAK, MACEDONIA 2018

THE FEES FOR THE COMPETITORS ARE AS FOLLOWS:

Competitors in all cathegories / seniors                     30,00 €

Competitors in all cathegories / juniors                     25,00 €

Competitors in cathegory Pizza                      25,00 €

Competitors in Black Box                        50,00 €

Competitors for Best Restaurant in Macedonia                60,00 €

Competotors for Best Chef in Macedonia                       30,00 €

Competitors for Best International Chef                     30,00 €

Competitors for Serving Wine Waiters                    10,00 €

 

COMPETITORS REGISTRATION FEES

WAY OF PAYMENT

Name of the Bank: STOPANSKA BANKA AD SKOPJE FILIJALA GOSTIVAR

Beholder: GASTRO MAK S. MLADO NAGORICANE, STARO

IBAN: MK07200002963428465 EUR

SWIFT: STOBMK2X

Have questions or need more info?

info@gastromak.mk