2006臺北國際牛肉麵節

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Event Objective:

As a continuation of the success at the 2005 Taipei Beef Noodle Festival and the popularity that it stimulated, the 2006 Taipei International Beef Noodle Festival will further attract and gather worldwide beef noodle lovers to participate and display their culinary talents and professional skills.? Throughout the competition, a diversity of cooking styles including traditional, creative, and exotic will all be challenged and inspected, leading to the a variety of beef-noodle making techniques and flavors. ?This event will ultimately result in the promotion of beef noodle cuisine in Taipei.

Registration and Rules of Competition:

Introduction: This competition is divided into three categories: A) traditional beef noodles, B) creative beef noodles, and C) exotic beef noodles.? Please choose one category for registration.? Category C): exotic beef noodles is limited to only individuals with foreign nationalities; please include a copy of your passport or official ID for nationality verification.

Registration Timeline: Starting from September 3rd to October 3rd, 2006, mail in all completed registration forms.? If the registration limit is exceeded, competition opportunity will be given on a “first come, first serve” basis and priority will be granted according to postmark dates.

*** The registration limit is 30 people for A) traditional beef noodles, 20 people for B) creative beef noodles, and 10 people for C) exotic beef noodles.

Eligibility: Individuals must be at least 15 years of ager and are allowed to bring one assistant per contestant.

Registration Procedure: Registration forms must be completed with competition recipe and sent using certified mail to the following sponsor address prior to the competition day.

Mailing Address: 11008 Taipei City Government Road #1, Northwest Section, 3rd Floor, Taipei City Department of Commerce Administration, 4th Division.
『11008臺北市市府路1號西北區3樓, 臺北市商業管理處第四科收』
***If possible, please obtain confirmation number for your own reference

Competition Locations:

Category	Competition Time		Competition Location
Traditional Beef Noodles	First-Round Competition	10/14/2006 08:30~11:30	Kai-Ping Culinary Academy Taipei South Fu-Sing Road, Section 2, 148 alley #24
Traditional Beef Noodles	Final Competition	11/4/2006 10:00~13:00	Taipei 2nd Exhibition Hall Taipei City Xing-Yi District, Song-Liang Road #3
Creative Beef Noodles	First-Round Competition	10/14/2006 13:00 ~16:00	Kai-Ping Culinary Academy Taipei South Fu-Sing Road, Section 2, 148 alley #24
Creative Beef Noodles	Final Competition	11/4/2006 10:00~13:00	Taipei 2nd Exhibition Hall Taipei City Xing-Yi District, Song-Liang Road #3
Exotic Beef Noodles	?10/14/2006 13:00 ~16:00		Kai-Ping Culinary Academy Taipei South Fu-Sing Road, Section 2, 148 alley #24

Competition Guidelines:

Traditional Beef Noodle

First-round and final competition is 3 hours each.

In the first-round competition, contestants must finish l dish with 2 servings, each serving approximately the size of 3 rice bowls.? One serving will be evaluated by the judge, and the other for display.? If the servings are not completed on time, participation eligibility will be lost.? The sponsoring organization will invite a judging panel of culinary professionals, certified chefs, and beef noodle lovers to score the beef noodle dishes.? Points are awarded according to the following elements:

Awarded Elements	Weight	Details
Recipe	15%	Recipe design and ingredient selection and arrangement
Ingredient proportions	15%	Appropriateness of chosen ingredient quantity and proportion
Appearance and appetizing	30%	Color arrangement and alluring appearance; appetizing with marketing potential
Specialty	30%	Chewy noodles, broth rich and deep in flavor, and excellence in meat quality and sturdiness
Overall personal hygiene	10%	Preparation process and cleanup complying to sanitary standards
Lifelong sanitation	Point deduction	***Refer to details below

***In order to further popularize the concept of lifelong sanitation, the competition will adopt a “point deduction” system, which was originally proposed by Kai-Ping Culinary Academy—points will be taken off in the presence of a serious sanitation violation that is potentially life-threatening.? In this situation, one point will be taken off; at most 5 points can be deducted.? Each point is equivalent to 10% of the final score, thereafter reminding contestants of the importance of sanitation and culinary hygiene.

For the final competition, in addition to 2 dishes for display, contestants must provide enough beef noodle samples for 100 judges to evaluate.

Participation eligibility will be forfeited if contestants are late for more than 15 minutes to the competition location.?

Contestants may bring pre-made broth or necessary seasonings to the competition, but other ingredients such as noodles and beef must be raw and cooked on-site.?

Contestants must bring all necessary utensils and design 2 recipe cards for presentation in order to fully exhibit and introduce their works.? The display area will be 60cm x 60cm.?

Personal hygiene, on-site cleanup, and the overall sanitation will all be evaluated and will affect the final score.

Creative Beef Noodle

First-round and final competition is 3 hours each.

Awarded Elements	Weight	Details
Recipe	15%	Recipe design and ingredient selection and arrangement
Ingredient proportions	15%	Appropriateness of chosen ingredient quantity and proportion
Appearance and appetizing	30%	Color arrangement and alluring appearance; appetizing with marketing potential
Creativity	30%	Creative proposal and innovative flavor
Overall personal hygiene	10%	Preparation process and cleanup complying to sanitary standards
Lifelong sanitation	Point deduction	***Refer to details below

For the final competition, in addition to 2 dishes for display, contestants must provide enough beef noodle samples for 100 judges to evaluate.

Participation eligibility will be forfeited if contestants are late for more than 15 minutes to the competition location.?

Contestants may bring pre-made broth or necessary seasonings to the competition, but other ingredients such as noodles and beef must be raw and cooked on-site.?

Contestants must bring all necessary utensils and design 2 recipe cards for presentation in order to fully exhibit and introduce their works.? The display area will be 60cm x 60cm.?

Personal hygiene, on-site cleanup, and the overall sanitation will all be evaluated and will affect the final score.

Exotic Beef Noodle

Participants directly enter the final competition, which will last for 3 hours..

In the final competition, contestants must finish l dish with 2 servings, each serving approximately the size of 3 rice bowls.? One serving will be evaluated by the judge, and the other for display.? If the servings are not completed on time, participation eligibility will be lost.? The sponsoring organization will invite a judging panel of culinary professionals, certified chefs, and beef noodle lovers to score the beef noodle dishes.? Points are awarded according to the following elements:

Awarded Elements	Weight	Details
Recipe	15%	Recipe design and ingredient selection and arrangement
Ingredient proportions	15%	Appropriateness of chosen ingredient quantity and proportion
Appearance and appetizing	30%	Color arrangement and alluring appearance; appetizing with marketing potential
Creativity	30%	Creative proposal and innovative flavor
Overall personal hygiene	10%	Preparation process and cleanup complying to sanitary standards
Lifelong sanitation	Point deduction	***Refer to details below

For the final competition, in addition to 2 dishes for display, contestants must provide enough beef noodle samples for 100 judges to evaluate.

Participation eligibility will be forfeited if contestants are late for more than 15 minutes to the competition location.?

Contestants may bring pre-made broth or necessary seasonings to the competition, but other ingredients such as noodles and beef must be raw and cooked on-site.?

Contestants must bring all necessary utensils and design 2 recipe cards for presentation in order to fully exhibit and introduce their works.? The display area will be 60cm x 60cm.

Personal hygiene, on-site cleanup, and the overall sanitation will all be evaluated and will affect the final score.

Attention:

	A.	During the competition, the sponsoring organization will provide each group with 2 long tables (each 180cm long and 60cm wide), two stoves, fuel gas, 2 aprons, 2 chef’s hats, basic condiments (sugar, salt, and pepper), and 2 plastic cutting boards.? Contestants must bring other necessary cooking utensils and equipments.
	B.	Contestants will use beef as provided by the sponsoring organization.? The specific beef parts and quantity will be announced after the eligibility of contestants has been confirmed, and will be announced on October 11th, 2006, at the orientation.
	C.	The competition will be open to the media, including video shootings and interviews.? If interfered and distracted, the contestants may refuse to be interviewed.?
	D.	The teachers and students from the culinary department at Kai-Ping High School will be assisting on-site during the competition.? May contestants require any assistance, please refer to them for help.

Awards

Traditional Beef Noodle:

1.	The top 5 winners from the first-round competition will move onto the final competition.? 5 works will be chosen and awarded as honorary works.
2.	At the final competition, Traditional Beef Noodle Outstanding Chef Award and Traditional Beef Noodle Popularity Award will both be chosen and announced.

Creative Beef Noodle:

1.	The top 5 winners from the first-round competition will move onto the final competition.? 5 other culinary professionals will be chosen and their dishes awarded as honorary works.
2.	At the final competition, Traditional Beef Noodle Outstanding Chef Award and Traditional Beef Noodle Popularity Award will both be chosen and announced.