Planning Scheme of Cooking Competition (I)

In order to vigorously publicize and carry forward the food culture of Feicheng, dig deep into the local specialties of Feicheng, highlight the rich peach culture of Feicheng, create a series of home-cooked foods, encourage popular and healthy diets, and meet the needs of the catering consumer market in Feicheng, the "Peach Culture Cuisine" cooking competition in Feicheng was held in accordance with the overall plan of the eighth Golden Autumn Peach Festival in Feicheng, China.

1. Name of the event

Feicheng "Peach Culture Cuisine" Cooking Competition.

II. Time and place

Time: August 21, 2115

Location: Fushikang Bashu Legend Hotel

III. Organizer

Organizer: Feicheng Food Culture Development Leading Group

Organizer: Feicheng Commerce Bureau

Feicheng Human Resources and Social Security Bureau

Feicheng Tourism Bureau

Feicheng Radio and Television Station

Feicheng Taixi Hotel

Feicheng Food Culture Association

Feicheng Catering Association

Co-organizer: Shandong Fushikang. Co., Ltd.

Feicheng Houhua Trading Co., Ltd. Lu Hua Oil General Agent

Hubei Jinpai Health Wine Co., Ltd. Feicheng Branch

Feicheng Shuanghui Trading Co., Ltd.

Feicheng Ganputang Restaurant

Fourth, the scope of the competition

There are fixed business premises in the city and registered in the industrial and commercial departments, operating in good faith and abiding by the law. Catering enterprises and farmhouses with good appearance and meeting the food safety requirements of catering services, teachers and students of relevant colleges with catering majors, and social workers who love cooking food can sign up as long as they are over 18 years old.

V. Award setting

There are 1 gold medals, with a bonus of RMB 1,111 each, and honorary certificates are issued;

Two silver prizes, one 811 yuan, and a certificate of honor;

Five bronze medals, one 511 yuan, and a certificate of honor;

there are several awards for excellence, and honorary certificates are issued.

VI. Requirements for participating dishes

(1) Shandong cuisine is the main flavor, and it is necessary to highlight the characteristic culture and unique local traditional flavor of Feicheng, and highlight the characteristics of "farmhouse" and "homely".

(2) The ingredients should be green, environmentally friendly and healthy, mainly the common ingredients on the table of ordinary people. It is forbidden to use high-grade raw materials such as sea cucumber, abalone, shark's fin and bird's nest. It is forbidden to use animal and plant raw materials prohibited by the state, and artificial pigments are not allowed. Otherwise, the contestants' competition results will be cancelled.

(3) The processing technology of dishes originated from the traditional rural production method, which is relatively simple, easy to master, convenient for home cooking and learning, and can be popularized to the public.

(4) The participating dishes must be made independently in the venue. In special circumstances, you must apply to the Organizing Committee for off-site processing in advance.

VII. Competition Methods

This competition has an organizing committee, whose office is located in the Municipal Bureau of Commerce. The organizing committee of the contest will employ experts from the province and social gourmets as judges to form an expert review committee. According to the scoring criteria determined by the organizing committee, the judging committee will judge and score from the aspects of taste and texture, technology and heat, color and shape, nutrition and hygiene, creativity and practicality.

1. The contestants are required to complete the on-site production of "prescribed dish" and "self-selected dish" with a capacity of 12 people within 61 minutes.

(1) "Prescribed dishes" refer to the dishes and raw materials that highlight the peach culture, and the food materials associated with the peach or the dishes with profound implications of the peach culture can be adopted. Participants bring their own ingredients and tableware, and the organizing Committee of the competition only provides conventional seasonings.

(2) "self-help dishes", the ingredients are not limited, and the players are free to play. Participants bring their own ingredients and tableware, and the organizing Committee of the competition only provides conventional seasonings.

2. "Prescribed dishes" and "self-selected dishes" should be made for 12 people, and two people should be used to taste the dishes for the judges. Plastic dishes should not be tasted separately.

3. Scoring method for the total score of players: It is stipulated that the total score of dishes is 51 points, the total score of self-selected dishes is 51 points, and the score of frontcourt is 11 points. Players must always be divided into the sum of the three.

4. Description of penalty points in the frontcourt:

First, penalty points will be deducted for overtime, and 1 point will be deducted for every 5 minutes, with a maximum of 3 points. Second, points will be deducted for hygiene, and 3 points will be deducted at most if the on-site cleaning is not clean and the operation links do not meet the requirements. Third, if you disobey the arrangement of the on-site supervisor and violate the rules of the game, you will be deducted up to 4 points.

5. Draw numbers two days before the competition to determine the specific time of the competition.

VIII. Rules of the playing field

1. Dress of the contestants: All the contestants should wear work clothes and work caps, and the clothes should be neat and free from oil stains.

2. wear valid certificates issued by the organizing Committee, obey the instructions of the supervisor after entering the stadium, and don't make any noise.

3. Smoking, spitting and littering are not allowed on site.

4. raw materials and semi-finished products of other players are not allowed to be used.

5. at the end of the game, you must do a good job of cleaning up and finishing.

IX. Entry organization

1. Registration method

The participating units or individuals need to provide: (1) an entry form; (2) The electronic draft of the entry form is sent to * *; (3) A copy of the participant's ID card; (4) The entry form can be downloaded from the "Public Announcement" of Feicheng Government Affairs Network.

2. Registration time and place

Time: August 5th to August 7th.

location: commerce bureau of wenguang building (room 2217).

3. Contact person and telephone number: Yang Laicheng 6388111, 1895386 * * *

4. Attached are selection forms and standards: (4 copies)

11. Division of responsibilities

1. The Bureau of Commerce is responsible for taking the lead in the activity, determining the activity plan, hiring by the judging panel, and contacting and organizing the competition with hotels below the star level;

2. The Human Resources and Social Security Bureau is responsible for promoting the professional qualifications of athletes who have won gold, silver and bronze prizes in the competition and outstanding achievements. Intermediate is promoted to senior, junior is promoted to intermediate, and those without grades are promoted to junior. After the competition, the promoters will be trained by the human and social departments, and then the relevant theories will be tested;

3. The Tourism Bureau is responsible for contacting and organizing competitions for farmhouses and star-rated hotels;

4. The radio station is responsible for recording the whole process of the competition and opening up special columns to report the contest;

5. The Food Association is responsible for site preparation and site layout.

6. All units should earnestly perform their duties, carefully organize and coordinate to ensure the success of this cooking contest.

August 6th, 2115

Planning Scheme of Cooking Competition (II)

First, the core appeal: to show the exquisite cooking skills of famous chefs/

to inherit the new Manchu-Chinese all-inclusive cuisine/

to promote the cooking career/

to build a team of top chefs/

to build an authoritative exchange platform for national famous chefs and famous teachers/

Become the leader of the world's top chefs' association/

Upgrade the technical qualification certificate/(note: issued by the Labor Bureau)

II. Name of the event:

The first "Chinese New School Man-Han Banquet Going to the People" Taoyuan Cup Cooking Competition

III. Gourmet media:

new Manchu-Han banquet food media

Imperial Chef Network

China Hongkong Celebrity Chef Network

Interview with Congchu

China Puffer Food Network

China Young Celebrity Chef Food Network

IV, Cooperative media:

Shandong Business Daily

Jinan Daily

Qilu. com

Tudou.com and many other media co-sponsored

V. Time and place, Number of participants

Registration time: October 11, 2117-May 1, 2117

Activity time: May 28-29, 2117

Location: Shandong Province, Dezhou City, Pingyuan County (Taoyuan Hotel)

Number of participants: 211, until the quota is full, no more entries will be added

.

Number of people watching: 1111

VI. Purpose of the event:

Inheritance, development, pragmatism, innovation and promotion,

VII. Campaign slogan:

Carry forward Chinese food culture

Inherit the essence of Millennium cuisine

Make famous restaurants

Make famous chefs

Make restaurants. Highlights of the event:

Master Hou Shengcai, the five-time champion of the Manchu banquet in CCTV, gave a live lecture on "Live Sea Cucumber by Hand"

Master Yang Peixian sang "Love the Kitchen" and "The Great Chef"

Master Xu Quan gave a live lecture on "Poison Control of Pufferfish"

Master China Sculptor Yang Zihui painted the little prince with jam

, Master Wang Jingtao's blindfolded sculpture

Liu Junjie, the celebrity of the catering network, performed his unique skill "One Finger Drills a Basin"

Bruce Lee's third-generation successor. Cao Yangyang

Zero Band smashed the audience

IX. Judges and experts:

1.CCTV Man-Han Banquet Five-time Champion and Master Hou Shengcai

2. Guo Yi, Chairman of Young Catering Entrepreneurs Committee of Henan Henan Cuisine Research Association

3, Chairman of Kaimeng International Hotel Management Company, World Chef and Food Federation: Master Baoping Li

4. China Gourmet Dai Long

5. China Shandong Cuisine Chef, Cui Bocheng

6. China Cuisine Chef, Guinness Book of Records Sea Cucumber Prince, Expressway Construction

7. China Puffer King, Master Xu Quan

8 .. President of Hong Kong Food Federation, Master Du Jian

9. Master China, Master Chinese Man, Master China, Master Wei Baoquan

11. Master China Shandong Cuisine, Little Prince of Buddha Leaping Wall, Yongxiang Wang

11. Master China, Seafood Cafe. Founder, Master Liu Xianjun

11. Teacher Wang Xianzhi

13. China Tan Jiacai, China, Li Jing

14. China, Liu Quan

15. China Shandong cuisine, national judge, president of Tomorrow Food Research Institute, Mr. Jiang Wanqing

16: China Shandong cuisine. Executive Chef of Taoyuan Hotel: Cui Shidong

. Fall in love with the kitchen. The song of the great chef was originally written by Master Yang Peixian

Executive Technical Director of Shark's fin Palace Hotel: Master Wang Li

Executive Chef of Jinsanbei Hotel: Master Fang Zeli

May 1st Labor Medal winner, master Xiaozhen Liu

Mr. Zhan Hongxing, general director of Shandong cuisine legendary TV series

XI, Personnel to be invited:

Good at making their own local dishes

Good at cooking their own unique and secret dishes

XII. Award setting:

(1) On-site evaluation of the contest: a champion

Award: Golden Award, One trophy, one gold medal, one honorary certificate of the cooking association of the Labor Bureau, and one gold plaque

(2) On-site evaluation of the contest: two runners-up

Awards: Crystal Award, one trophy, one gold medal, one certificate of the cooking association of the Labor Bureau, and one gold plaque

(3) Other awards:

Special Gold Award. A trophy, a chef medal, a certificate from the cooking association of the Labor Bureau, a

gold medal, a crystal trophy, a medal, a gold plaque, a certificate from the cooking association of the Labor Bureau, and a

silver chef award. One gold plate, one medal, one gold plaque, and one certificate of the Cooking Association of the Labor Bureau

XIII. Registration benefits: 361 yuan (room and board: lunch on 28th, 61 yuan, dinner on 28th, 61 yuan, breakfast on 29th, breakfast on 29th, 61 yuan on 28th, accommodation fee in 241 yuan)

281 yuan, The registration fee is determined by WeChat transfer.

The organizing committee will provide: one set of official clothes, one gold medal of Chef God, one certificate of the cooking association of the Labor Bureau,

a gold plaque given to famous food stores for reporting (reporting fees in 611 yuan), and one certificate of honor.

declaration of special snacks

promotion of hotel special dishes

evaluation of five-star restaurants

All the masters participating in the competition can upgrade their first-class technical qualifications for free through the examination.

XIV. Declaring awards:

The 2117 chefs declared the following awards as symbols of honor:

China Dr. Lu Cai Special Gold Award

Asia-Pacific Chef Golden Award

Craftsman Spirit Lu Cai Gold Award

611 yuan, including a suit, an international blue ribbon gold medal, a gold plaque and a Gourmet trophy. A medal,

A Man-Han Banquet Honorary Certificate signed by Master Hou Shengcai

XV. Investment invitation:

Merchants with special ingredients, frozen seafood, wine and food, seasonings and famous brands are welcome. If the booth is limited, please register in advance, and all merchants will award gold plaques, the best supplier of gold medals and the best partner of white gold medals

XVI. Activity benefits:

a. Political benefits: The holding of the first Chinese New School Man-Han All-inclusive Cooking Competition is a grand event to promote Chinese traditional culture, especially the profound food culture, which can better inherit the intangible cultural heritage of the country, enhance the influence of the host city, increase its popularity, and gather the elites of the whole food and beverage circle in Dezhou Plain. (1) It can create a business card for the plain itself as a hometown of food. Holding this activity can undoubtedly promote the unity of the catering circle, increase national unity, promote national exchanges, and help to show our image to compatriots at home and abroad. The political significance is self-evident.

B, economic benefits: through the promotion of this activity, we can further expand the influence of the city, at the same time, build a number of hotels with well-known characteristics, launch brand-name dishes, and create a good catering image, which is a good stimulus and drive for the local catering industry. We can take this opportunity to promote the image of the city, extensively attract investment, stimulate employment through the activities, expand the operating channels of the catering circle, and obtain advertising fees and investment fees.