participant manual participant manual · 14 meat dish competition 45 kd 60 minutes ... participants...

HORECAKUWAITh o r e c a - k u w a i t . c o m

JANUARY 2017Kuwait International Fair - Hall No. 8

11:00am - 8:00pm16 - 18

www.horeca-kuwait.com [email protected] @horecakuwait Horeca-Kuwait

PARTICIPANT MANUAL PARTICIPANT MANUAL

AN EVENT BY

Supported ByIce Carving Equipped By

Hygiene Consultant

Partners

Pantone 286C Pantone 485C Pantone 348C Cyan

.م.م.ذاهتنايصو يزكرملا فييكتلا ةزهجأل ةيجذومنلا ةمظنألا ةكرشModel Systems Company for Air-conditioning & Maintenace W.L.L.

MSC

Kitchens Equipped By

WORLDASSOCIATIONOF CHEFSSOCIETIES

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Summary of Categories Pg 3

General Information Pg 4

Display Competitions Rules and Regulations Pg 5 - 14

Live Competitions Rules and Regulations Pg 15 - 27

Awards Pg 28

Recipe Form Pg 29 - 34

Application Form Pg 35

Table of Contents

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CATEGORY TITLE OF CATEGORY Price DURATION

Display Competitions

1 Wedding Cake 45 KD

2 Chocolate Carving 45 KD

3 Three Plated Dessert Presentation 45 KD

4 Themed Celebration 45 KD

5 Bread Creation (Baguette) and Morning Goods 45 KD

6 Cold Platter of Fish, Poultry or Meat 45 KD

7 Cold Canapés 45 KD

8 Six-course Set Dinner Menu 45 KD

Live Competitions

9 Fruits and Vegetables Carving 45 KD 60 minutes

10 Sushi Competition 45 KD 45 minutes

11 Cold Sandwich-Making Competition 45 KD 15 minutes

12 Mystery Basket 70 KD 60 minutes

13 Hot and Cold Lebanese Appetizers (Mezze) 70 KD 60 minutes

14 Meat Dish Competition 45 KD 60 minutes

15 Asian Cuisine (NEW) 45 KD 60 minutes

16 Pasta Competition (NEW) 45 KD 60 minutes

17 Ice Carving Competition 45 KD 90 minutes

18 Best Burger Competition 45 KD 30 minutes

I-SUMMARY OF CATEGORIES

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II-GENERAL INFORMATION•The organizers reserve all rights to the recipes used, and photographs taken

during the event•All participants should be present at the competition with their chef’s uniform

with no establishment logos•The organizers reserve the right to remove, change or add to any of the rules

and regulations•The organizers are not responsible for any damage or loss of exhibited items,

equipment, utensils or personal belongings of the competitors• If an award is won, the competitor should be present or send a representative

of his/her establishment to receive it from the information booth•All participants should wear their chef’s uniform at the awards ceremony•Only one entry per chef is allowed in each category. However, he/she may participate in any number of

different categories•Category and name changes are not allowed after 08 January 2017. Any entry and/ or chef’s name

modification or cancellation after this date is not accepted and fees cannot be refunded•Competitors who are not present at the appointed time and place of the competition will be considered

as no-shows•Competitors who bring their exhibits on the wrong day will not have them judged, please refer to the final

schedule for your competition date. In case of any doubt, do not hesitate to contact the Organizers•The competition schedule will be sent to all participants at least 10 days prior the competition•Your staff, delegations, supporters are welcome at the exhibition. In order to attend, all supporters must be

professionals from the hospitality field and will need to register online•How does the pre-registration system work for HORECA 2017? •We invite you to log on to horeca-kuwait.com and get your online badge.

III-PRODUCTS TO USE

Person Incharge With Contact DetailsSponsorsVelichka KirovaMobile : +965 97628824Nestle

George Merchali Mobile : +965 60026676

President

IV-Kitchens•All small kitchen equipment must be provided by the participant:

• Example: pans/tins/ladles/cutlery/scales, and so on•Kitchen equipment available on site:

• Deep Fryer• Flat Grill & Ridged Griddle• Electrical stoves with 4 units• Tabletop refrigerator• Stainless Steel Worktables• Microwave• Salamander• Convection Oven• Sink Unit• Heating element

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IV—Display CompetitionsRules and Regulations

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General• Every exhibit must be the actual work of the participants registered in the Application Form• No company name, participant’s name or logo should be visible to the judges during the judging process.

It may be included or placed once the judging is complete• Competitors should respect the space limit of each category• Judges have the right to test and examine all exhibits and extract samples when necessary• During the exhibition period, participants are allowed to “refresh” their creations after the judging.

Judging Criteria• Presentation/Innovation & DesignThe pieces must be appetizing, appealing and attractive. Innovation in both taste and appearance will be highly appreciated.• Taste/Flavor/TextureCompetitors must ensure that the production presented displays the maximum taste and flavor• ServingThe serving must be simple and practical, clean and careful, with no fuss, no overelaborate or impractical garnish. The plate and platter arrangement needs to be practical for serving while maintaining a sense of the elegance.• Degree of difficultyThe degree of difficulty involved in the creation of a showpiece will be assessed in terms of individual artistic skills.• Work involvedThe Work involved in the creation of a showpiece will be assessed in the terms of the time needed, the commitment and the dedication• CreativityIdeas must be developed in an original way using culinary Materials• General ImpressionDishes must be appetizing and tastefully displayed.• CompositionThe composition of the desserts must be nutritionally well balanced, easily digestible and light. The taste and colors of the creation need to be in line and must complement each other to ensure a balance of textures.• Correct Professional PreparationPreparations must be correct and display mastery of basic skills and application of correct cooking methods

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1. WEDDING CAKE1.The Cake should be made up of three layers1.All decorations must be edible and entirely hand-made2.Cake should be appetizing, appealing and attractive. Innovation in both taste and appearance will

be highly appreciated3.Pillars or stands may be inedible, however must be plain and unadorned, unless they are decorated

by hand4.Royal icing, pastillage, etc., may be used in the production5.The bottom layer of the cake must be edible6.Inedible blanks may be used for the two top layers7.Decoration and construction must fit together with the cake’s true baked weight8.The cake should have a garnish and not be a plain sponge cake only. It should be an elaborated cake9.All decorations should be around the cake and not on top of the cake to better facilitate the cutting of

the cake10.The cake should compromise 80% edible ingredients and 20% decoration11.The bottom layer will be tasted as part of the judging process12.A list of ingredients used by each contestant is required and should be submitted13.Table space allotted per contestant is: 60 cm x 60

Judging40 pointsTaste/Flavor25 pointsPresentation/Innovation15 pointsComposition10 pointsCorrect Professional Presentation 10 pointsArrangement/Serving

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2. CHOCOLATE CARVING1.Freestyle presentation

2.Freestyle theme

3.The sculpture must be one piece, assembled chocolate is note allowed

4.The showpiece must be a pure sculpture

5.Different chocolate combination is allowed

6.Spray guns are not allowed

7.Sculptures should be presented unrefined

8.Plexiglas covers are not allowed when judging takes place

9.Table space allotted per contestant: 60 x 40 cm base, height limited to 125 cm maximum

Judging30 pointsDegree of Difficulty30 pointsPresentation20 pointsWork Involved20 pointsCreativity

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3. THREE PLATED DESSERT PRESENTATION1.Prepare three different desserts. First one made from fruits, the second from chocolate and the third

from a regional specialty (eg: dates, sahlab or the like)

2.Each dessert to be presented on a single appropriate plate. All three desserts should be in harmony and based on a theme

3.Presentation must include a minimum of one hot dessert presented cold

4.All items should be edible

5.The key here is simplicity with a high degree of technical skill

6.Name of dishes and a list of ingredients including precise measures are required

7.No tasting in this category

8.Table space allotted per contestant is 80 x 80 cm

Judging30 pointsInnovation25 pointsComposition25 pointsCorrect Professional Presentation 20 pointsGeneral Impression

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4. THEMED CELEBRATION CAKE1.Free style shape and decoration for 12 - 15 persons2.All participants are bound to this years theme: The Garden3.The whole cake should reflect the theme, not just the side decoration4.Cake should be appetizing, appealing and attractive. Innovation in both taste and appearance will be

highly appreciated5.The weight per piece must be 85 - 125 g.6.Decoration must be entirely edible and hand-made7.Inedible blanks can be used as a base8.Both taste and look are important9.The cake will be tasted as part of the judging process

10.A list of ingredients used by each competitor is required11.Table space allotted per contestant is 70 x 80 cm

Judging35 pointsPresentation/Innovation/Design20 pointsTaste/Flavor/Texture20 pointsCorrect Professional Presentation15 pointsComposition10 pointsServing

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5. BAGUETTE1.Participants must prepare 2 types of family baguette (1 white and 1 multi cereals) with yeast and

sourdough

2.Each baguette must be between 55- 57 cm after baking

3.each baguette must be weight 230 - 250 g after baking

Morning Goods (Croissant, Danish, Brioche)1.Participants must prepare 4 different kinds of morning goods that include: 2 types of croissant with

fillings, 1 type of Danish and 1 type of Brioche

2.5 pieces of each type (total 20 pieces)

3.Each piece must weigh 80 grams after baking, including toppings, fillings, garnishes, icings or glazes

4.The Jury will carry out tasting. Samples to be served fresh separately (3 pieces of each kind)

5.Table space allocated 60 x 60 cm

Judging30 pointsTaste/Flavor20 pointsTechnical Skills20 pointsCreativity 20 pointsDegree of difficulty10 pointsPresentation

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6. COLD PLATTER OF FISH, POULTRY OR MEAT1.Single platter presentation for 8 persons2.Up to four appropriate garnishes to be used3.Name of each dish and a list of ingredients are required4.One separate plate of one portion with garnish must be displayed to view actual portion5.No tasting in this category6.Table space allotted per contestant is: 80 cm x 80 cm

Judging35 pointsPresentation/Innovation30 pointsComposition20 pointsCorrect Professional Presentation15 pointsArrangement/Serving

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7. COLD CANAPÉS1.6 different kind of cold canapes international

2.The canapés can be made on spoons

3.8 pieces of each kind (total 48 pieces)

4.Decoration must be entirely edible and handmade


6.Allotted table space per contestant is 60 x 60 cm

Judging25points Novelty Aspect/ Degree of Sophistication25 pointsGeneral Impression 20 pointsInnovation20 pointsDegree of Difficulty10 pointsCleanliness & Neatness

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8. SIX-COURSE SET DINNER MENU 1.Participants must prepare a plated six-course gourmet meal for one person

2.The meal must consist of a cold appetizer, a hot appetizer, soup, sorbet, a main course with its garnish, and a dessert

3.Hot food must be presented cold on appropriate plates

4.The same ingredients must not be used in more than one dish The sorbet must only be mentioned in writing on the submitted menu, which must be printed on a white paper

5.The name of the dishes and a list of ingredients are required


7.Table space allotted per contestant is 100 x 100 cm

8.The list of ingredients is required and must be displayed

Judging35 pointsPresentation / Innovation30 pointsComposition20 pointsCorrect Professional Preparation15 pointsServing

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V– Live CompetitionsRules and Regulations

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General:• Participants who arrive before the scheduled time cannot enter the kitchens

and cannot use the fridges and other equipment• Participants should clean the kitchens after they finish their competition• Participants should refer to the hygiene rules and regulations• Participants are not allowed to use any competitive product to the competition sponsors• Typed recipes should be displayed on site without your establishment logo before the competition

starts• Recipe and list of ingredients are required by 08 January 2017. The list is to be e-mailed to:

[email protected] or fax: +965 22253805 - see Form 1 at the end of the manual• All foods items must be brought to the Salon in hygienic, chilled containers: Thermo boxes or

equivalent.• Ready-made products are not allowed and may result in disqualification for the team.

Allowed Are: (Applicable to all Live Categories except Live Cooking from the Basket) The following items may be prefabricated or pre-arranged:

• Vegetables/fungi/fruits – washed and peeled but not cut up/or shaped• Potatoes - peeled but not cut up/or shaped• Onions peeled but not cut up• Basic stocks - taste neutral• Basic dough can be pre-prepared• Basic ingredients may be pre-weighed or measured out ready for use• Fish can be scaled and filleted and the bones cut up• Meat may be de-boned and the bones cut up

SCALE OF PENALTIES:Points will be deducted on:

• Impractial portion size (cost control, product waste (wastage) and nutrition)• Imbalance between meat and garnish• Vegetables - cutting and cooking• Use of inedible materials• Portion weight should be kept within the norms of accepted practice• Excessive seasoning• Time respect• Not wearing official chefs uniform and hat• Revealing the contestant’s name on uniforms• Bringing pre-cooked food into the competition

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Judging Criteria

• Taste/Flavor

Competitors must ensure that the production presented displays the maximum taste and flavor

• Composition/Innovation

The composition must be nutritionally well balanced, easily digestible and light.

The taste and colors of the creation need to be in line and must complement each other to ensure a balance of textures.

• Hygiene

Refer to Boecker hygiene rules. Participants will be graded on their cooking hygiene by a Boecker representative, who will judge all participants according to their rulesand regulations.

• Mise -en-place and Cleanlines

Planned arrangement of materials of trouble-free working and service. Correct utilization of working time to ensure punctual completion.

• Correct Professional Preparation Correct basic preparation of food, correponding to todays modern culinary art,. Preparation should be practical, accepatable methds that excluded unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. appropriate cooking techniques must be applied for all infredients, including starches and vegetable.

• Serving

Simple and practical, clean and careful serving with no fuss, no overelaborate or impractical garnish. The plate and platter arrangement needs to be practical for serving while maintaining a sense of the elegance.

• Degree of difficulty

The degree of difficulty involved in the creation of a plate will be assessed in the terms of individual artistic skills, the time needed and the idealistic commitment and dedication.

• Team Spirit

The manner in which work is delegated and the cooperation in the kitchen will be judjed.

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9. FRUITS AND/OR VEGETABLES CARVING1. Individual Participation2.Duration: 1 hour (60 minutes)3.Vegetables should be brought to the competition not pleed4.Free style theme5.Hand carved work from competitor’s own fruits/vegetables6.Power tools are forbidden7.Work in plain uniform is required8.The only Inedible products allowed are items such as frames used to support your display9.Space allotted per contestant 60cm x 80cm

Judging30 pointsCreativity30 pointsDegree of Difficulty

20 pointsOrganization/Time Management 20 pointsHygiene

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10. SUSHI COMPETITION1.Individual participation

2.Duration: 45 minutes

3.To pepare 1 plate of 32 pieces, 4 pieces from 8 free style sushi varities (Sushi, Maki, Ura Maki…)

4.Only cold items to be prepared or hot items served cold

5.The same plate should be tasted by the jury

6.Chefs must not exceed the number of pieces indicated above.

7.Sauces can be pre-made and briught to the competition

8.All utensils for the competition should be provided by the participant.

9.Presentation must include Wasabi and Ginger.

10.Participants are allowed to design their entry around a plate of their choice.

11.Typed recipe and list of ingredients should be printed by the participant and displayed on site in front of the jury.

Judging30 pointsPresentation/Innovation 30 pointsTaste/Flavor20 pointsTechnical Skills Presentation 10 pointsHygiene10 pointsServing

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11. COLD SANDWICH-MAKING COMPETTION1. Individual entry2. Duration: 15 Minutes3. Participants must prepare theree sandwiches of the same kind: One to be displayed and tow to be

tasted by the jury4. The sandwich must be edible by hands, without a fork or knife and consumable while standing5. One side garnish required on the portion to be displayed6. All ingredients must be edible and international7. Ingredients can be cooked under the condition that they can be eaten cold or hot8. It is forbidden to use truffles and/or caviar9. The cost should not exceed KD1per sandwich

10. A maximum of 5 ingredients in the sandwich is allowed11. The sandwich weight should not exceed 250g12. Participants must display their sandwiches on any kind of plate brought by them

Judging40 points Taste/Flavor25 pointsComposition/Innovation15 pointsHygiene10 pointsServing10 pointsDegree of Difficulty

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12. MYSTERY BASKET1.Team participation: 1 chef and 1 commis2.Duration: 60 minuts3.Each team will have to prepare 1 main dish for one person to be produced from items in a basket

provided by the organizers at the time of the compettion4.Each team will have 10 minutes to write down a short brief of his recipe and submit it to the jury before

the start of the competition5.Each chef will be required to present two plates for tasting6.Each team should bring with him all small utensils, cutleries and equipment needed for the competition7.Only hard kitchen equipment will be available

Judging40 points Taste/Flavor15 pointsComposition/Innovation15 pointsHygiene10 pointsServing10 pointsDegree of Difficulty10 pointsTeam Spirit

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13. HOT & COLD LEBANESE APPETIZERS ( MEZZE )1. Team participation:1 chefand1 commis

2. Duration:1hour(60minutes)

3. Each team will have to prepare 4varieties of Lebanese appetizers (2 hot and 2 cold)

4. The team should prepare 2 portions of each for tasting

5. Chickpeas can be soaked ahead of time but should be boiled during the competition

6. Meat can be minced ahead of time but should be assembled on-site

7. Dishes must be presented on individual plates with appropriate garnish

8. Any specific utensils for the competition should be provided by the participants

9. All ingredients will be checked for suitability by the judges before the competitions starts

10. Ready-made products are not allowed and may disqualify the team

11. “Mezze” bowls should be provided by the participants

12. Typed Recipe and a detailed list of ingredients should be displayed on site before starting the competition

•Examples

Hot appetizers: Kebbe (all types of kebbe), Chicken livers “Kasbet Djej”, Chicken Wings “Jweneh Mtabale”, Halloumi Cheese, Fatte, Omeltte “3ejje”, Spiced Potatoes “Batata Harra”, Falafel, etc...

Cold appetizers: Hommos, Fish Tajen, Thyme salad “Zaatar salad”, Mtabbal Batenjen, Wine leafs “Warak 3enab”, etc...


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14. MEAT DISH COMPETITION1. Team participation:1 chef and 1 commis2. Duration: 60 minutes (1hour)3. Each team must prepare one red meat dish with side garnish4. Each Team must prepare 2 portions for tasting5. Dishes must be presented on individual plates with appropriate garnish6. All ingredients and specific utensils should be provided by the participants7. All ingredients will be checked for suitability by the judges before the competition starts8. Ready-made products are not allowed and may disqualify the team9. Typed recipe and a detailed list of ingredients should be displayed on site before starting with

competition


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15. ASIAN CUISINE – NEW1. Individual entry2. Duration: 60 minutes3. Competitors should prepare 1 starter and 1 main dish for 2 covers4. The set can be either presented on one plate or individual plated.5. All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced.6. Competitors have to submit a written recipe in English to the jury the competition day, which

includes the ingredients and method of preparation of the dishes.

Judging40 points Taste/Flavor25 pointsComposition/Innovation15 pointsHygiene10 pointsMise-en-place and Cleanliness10 pointsCorrect professional preparation

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16. PASTA COMPETITION – NEW1. Individual entry 2. Duration: 60 minutes3. Competitors should prepare, cook and present two different pasta dishes to competitor’s own

choice for two covers each4. The two different pasta dishes should be different in shape, sauces and garnish.5. The pasta should be cooked al dente, overcooked pasta will lead to point reduction.6. All other ingredients should be brought by competitor in unprepared state7. Competitors have to submit a written recipe in English to the jury the competition day, which

includes the ingredients and method of preparation of the dishes, and name of the type of pasta shape.

8. Competitors have to cook the two different pasta dishes according to the recipes submitted to the judges.

Judging40 points Taste/Flavor25 pointsComposition/Innovation15 pointsHygiene10 pointsMise-en-place and Cleanliness10 pointsCorrect professional preparation

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17. ICE CARVING COMPETITION1. Individual entry2. Free style theme3. Duration: 90 minutes4. Each participant should bring his Ice Block5. Competitors to use their own hand-tools and non-slip mats6. Electrical tools are permitted.7. The electrical tools used should be protected by a differential circuit breaker8. Work plain uniform is required.9. Colored ice blocks are allowed.

Judging40 pointsCreativity30 pointsDegree of Difficulty20 pointsOrganization/Time Management10 pointsHygiene

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18. BEST BURGER COMPETITIONW1. Individual entry2. Duration: 30 minutes3. Each participant must prepare 2 burgers for tasting4. Participant must assemble the burger during the competition.5. The burger could be chicken, meat, fish or vegetarian6. Preminced meat can be brought to the competition but should be flavored onsite.7. Burgers may include any combination of condiments such as ketchup,mayo,mustard, spreads such

as pesto, and sauces such as barbecue and toppings such as onions,tomatoes.8. All burgers must become posed of a formed ground beef patty, a chicken or meat or fish of vegetarian

served on a bun or other bread product9. Each Burger must weight between 150 - 160 grams

10. All ingredients and specific utensils for the competition must be provided by the participants11. All ingredients will be checked for suitability by the judges before the competition starts

Judging45 pointsTaste/caisson30 pointsComposition/Innovation15 pointsHygiene 10 pointsServing


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VI. AWARDSThe WACS system of awarding medals is applicable as follows:

AWARDS90 to 100 PointsGold Medal and Certificate80 to 89 PointsSilver Medal and Certificate70 to 79 PointsBronze Medal and Certificate60 to 69 PointsMerit Certificate

The hotel, restaurant or establishment with the highest number of gold medals and the participant getting the highest number of gold medals will be awardedMany gifts will be awarded to the winners by the Hospitality Salon Culinaire Sponsors


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Recipe Form FORM 1: Competition Category:

Establishment Name:

Participants Name:

List of ingredients used in your recipe:

Recipe

DateSignature:

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To place your order kindly contact:

Elie MaaloufGeorge Merchali

Mobile + 965 69961700ORMobile : +965 60026676Email: [email protected]: [email protected]

PRESIDENT

SR Description Packing Origin

1 President UHT Whipping Cream 35.1% 6 X 1 Liter France

2 President UHT Cooking Cream 18 % 6 X 1 Liter France

3 Whipping Cream Spray 12 x 250gr France

4 President Butter 400 Gr 20 X 400 Gr France

5 President Unsalted Butter Micro Cups 100 x 10g France

6 President Salted Butter Micro Cups 100 x 10g France

7 President Butter Roll 82% 10 x 1kg France

8 Professional Butter Sheet 84% 5 x 2kg France

9 President Emmental Cheese PER KG France

10 President Goat Cheese 3 X 1 Kg France

11 President Processed Cream Cheese 12x1kg France

12 President Camembert Cheese In Tin 48 x125gr France

13 President Brie Cheese In Tin 48 x125gr France

14 Valbreso Ewes Milk in mini tin w. top 8x600gr FRANCE

15 Valbreso Feta Sheep Milk Metal Tin 15kg FRANCE

16 President Cheese Mozzarella Slices 36 x200GR KSA

17 President Cheese Slices Light 36 x200GR KSA

18 President Cheese Hamburger Slices 36 x200GR KSA

19 President Cheese Slices Special Sandwich 36 x200GR KSA

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20 President Cheese Emmental Slices 36 x200GR KSA

21 President Cheese Slices Family Pack 9 x 800GR KSA

22 President Cheese Triangle 8 Portions 45 X 120 Grs EGYPT

23 President Cheese Triangle 8 Portions Light 36 x128gr Egypt

24 President Glass Jars with Cheddar 6x500GR Egypt

25 Galbani Pecorino Romano 47.8% 2 x 3 kg ITALY

26 Grana Padano 1/8 per kg ITALY

27 Galbani Parmegiano Reggiano 1/8 x 2 ITALY

28 Mozzarella Cubetti For Pizza 4 x 2.5 KG France

29 Mozzarella Santa Lucia 48% 12 x 1kg ITALY

30 Mascarpone Santa Lucia 80% 8 x 500gr ITALY

31 Galbani Santa Lucia Mozzarella 48% 125g ITALY

32 Galbani Santa Lucia 8 Gr Mini 1 Kg 1 kg ITALY

33 Galbani Santa Lucia Bufala Mozzarella 52% 8 x 125g ITALY

34 Galbani Ricotta 40% 4 x 1.5kg ITALY

35 Galbani Creama Bel Paese 24 x 25g ITALY

36 Originale Italiana Mozzarella 125g ITALY

37 Eccellenenza Gorgonzola 48% 2 x 1.5kg ITALY

38 Galbani Block Mozzarella 8x2.3kg USA

Required Forms FORM 2: List of President Products Available




PRESIDENT

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39 Galbani Shredded Mozzarella 6x2.3kg USA

40 Lactel Fruit Yogurt 125gr Croatia

41 Lactel Desert 125 gr Croatia

42 Fontina Cheese PER KG USA

43 Mild White Cheddar Cheese 4 x 5 KG USA

44 Mild Colered Cheddar Cheese 4 x 5 KG USA

45 Haloumi Cheese Farmland 10KG CYPRUS

46 Light Haloumi Cheese Farmland 10KG CYPRUS

47 Kashkaval Cheese Farmland 24x350gr TURKEY

48 Kashkaval Cheese Low Fat Farmland 36x350gr TURKEY

49 Labne Cow Farmland 18x750gr TURKEY

50 Labne Cow Farm*Land 4 x 2.750 kg TURKEY

51 FarmLand Cheese Slices Special Sandwich 30 x 200gr KSA

52 FarmLand Cheese Slices Family Pack 9 x 800GR KSA

53 FarmLand Cheese Slices Special Burger 30 x 200gr KSA

54 FarmLand Cheese Slices Light 30 x 200gr KSA

55 White Chef Haloumi Cheese 10 KG CYPRUS

56 White Chef Feta Cheese 16 KG GERMANY

57 Farmland Mozzarella Cheese Shredded 6 x 2 Kg TURKEY





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58 Farmland Mozzarella Cheese Block 6 x 2 Kg TURKEY

59 Muratbey Helix Cheese 1 x 4kg TURKEY

60 Muratbey Sliced Halloumi 16 x 250g TURKEY

61 Daisy Sour Cream 4LB x 9 USA

62 Frozen Egg Whites 5lb x 6 USA

63 Frozen Whole Eggs 5lb x 6 USA

64 Frozen Egg Yolks 5lb x 6 USA

65 Smoked Turkey 6 x 2.200 KG Turkey

66 Natural Sautéed Onion 4 x 3 Kg INDIA

67 Natural Ginger Paste 4 x 3 Kg INDIA

68 Natural Garlic Paste 4 x 3 Kg INDIA

69 Frozen Mixed Vegetables 20 x 400g EGYPT

70 Frozen Broad Beans 20 x 400g EGYPT

71 Frozen Okra 20 x 400g EGYPT

72 Frozen Molokhiya 20 x 400g EGYPT

73 Frozen Spinach 20 x 400g EGYPT

74 Frozen Artichoke Bottom 20 x 400g EGYPT

75 Frozen Cut Beans 20 x 400g EGYPT

76 Frozen Broccoli 20 x 250g EGYPT





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77 Frozen Sweet Corn 20 x 400g EGYPT

78 Frozen Strawberry 20 x 400g EGYPT

79 Canned Whole Mushroom 24 x 400g CHINA

80 Canned P&S Mushroom 6 x 2840g CHINA

81 Canned Sweet Corn 6 x 2500g CHINA

82 Farm Land Extra virgin olive oil 5 x 3 LTR SPAIN

83 Farm Land Pomace Olive Oil 5 x 3 LTR SPAIN

84 Kenafa Sweet 1 KG LEBANON

85 Granoro Linguine Pasta 24 x 500gr Italy

86 Granoro Fettucine Pasta 12 x 500gr Italy

87 Granoro Spaghetti Pasta 24 x 500gr Italy

88 Granoro Spirali Fantasia 24 x 500gr Italy

89 Granoro Lasagne 12 x 500gr Italy

90 Granoro Spirali 24 x 500gr Italy

91 Granoro Penne Rigate 24 x 500gr Italy

92 Granoro Farfalle 24 x 500gr Italy

93 Granoro Brown Penne pasta 24 x 500gr Italy

94 Granoro Peeled Tomato 24 x 400g Italy

95 Granoro Peeled Tomato 6 x 2550gr Italy





PRESIDENT

1. COMPANY DETAILSNAME OF ESTABLISHMENT

ADDRESS:

FAX :PHONE :

POSITION IN COMPANY :PERSON IN CHARGE :

E-MAIL :MOBILE NUMBER :

2. APPLICATION• We hereby apply to participate in the Hospitality Salon Culinaire during Horeca Kuwait 2017.• By signing the present application i the understand to bereby agree to participate in the “Hospitality salon

Culinaire 2017” abserve the rules and regualtions fo the exposition and abide by the decisions of the jury• Last minute cancellation as of January 7, 2017 will not be refunded.

Pricein KD

CategoryParticipant’s e-mail Participant’smobile

OccupationAgeParticipant full name

TotalIMPORTANT:• Please send us a picture of all chefs participating with their names on the back of the picture• Diplomas will be given only to person named on application submitted before the show• Name on diplomas will be printed exactly as submitted on application, please type clearly the names in

capital letters and verify spelling

3. PAYMENT METHOD:• Bank Transfer to: LEADERS GROUP CO. Account No: 11593836, IBAN - KW88 BKME 0000 0000 0000

0011 5938 36 Ahli United Bank - Kuwait Branch• Cheque made payable to LEADERS GROUP CO and delivered to

our offices at: Kuwait City, Murqab, Omar Bin Al Khatab St, Shayma’a Tower, 6th floor.

• No application will be considered valid unless accompanied by the appropriate payment.

• All deadlines must be respected in order to issue the participants badges and invitation cards.

Signature&CompanyStamp

(A person duly authorized must sign this application)

Kuwait City, Murqab, Omar Bin Al Khatab St, Shayma’a Tower, 6 th FloorP.O. Box : 22194 Safat 13082 Kuwait, Tel : (+965) 22253803 / 4 - Fax : (+965) 22253805

www.horeca-kuwait.com [email protected] @horecakuwait Horeca-Kuwait

APPLICATION FORM

HORECAKUWAITwww.horeca-kuwait.com

JANUARY 2017Kuwait International Fair - Hall No. 8

11:00am - 8:00pm16 - 18

participant manual participant manual · 14 meat dish competition 45 kd 60 minutes ... participants...

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