In order to publicize and carry forward the catering culture of Feicheng, dig deep into the local specialties of Feicheng, highlight the rich peach culture of Feicheng, create a series of home-cooked dishes, encourage popular healthy eating, and meet the demand of the catering consumer market in Feicheng, a "Peach Culture Cuisine" cooking competition was held in Feicheng according to the master plan of the 8th Golden Autumn Peach Festival in China.

I. Name of the event

Feicheng "Peach Culture Cuisine" Cooking Competition.

Two. Time and place of holding

Time: 2065438+August 20, 2005

Venue: Foxconn Bashu Legend Hotel

Three. organizer

Organizer: Feicheng Food Culture Development Leading Group

Organizer: Feicheng Municipal Bureau of Commerce

Feicheng rensheju

Feicheng tourism administration

Feicheng and Radio and Television Station

Feicheng Taixi Hotel

Feicheng diet culture association

Feicheng catering association

Co-organizer: Shandong Foxconn Industry and Trade Co., Ltd.

Feicheng houhua trading co., ltd. you general agency

Hubei jinpai health care liquor co., ltd. feicheng branch

Feicheng shuanghui trading co., ltd

Fei cheng gan pu Tang restaurant

Feicheng Jiashi 'ou Chicken

Fourth, the scope of participation.

Catering enterprises and farmhouses that have a fixed business place and are registered in the industrial and commercial departments, operate in good faith and abide by the law, have a good appearance, meet the food safety requirements of catering services, teachers and students of relevant colleges and universities that offer catering majors, and social workers who love cooking, as long as 18 is over the age of one.

Verb (abbreviation of verb) award setting

Gold award 1, bonus 1000 yuan/piece, and honorary certificate issued;

2 Silver Awards, 800 yuan/Award, Certificate of Honor;

Five bronze medals, one 500 yuan and one certificate of honor;

Many excellent awards and honorary certificates were awarded.

Sixth, the requirements for the 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 music" 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 competitor's performance will be cancelled.

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

(4) The dishes must be independently produced in the venue. Special circumstances need to apply to the organizing Committee for handling in different places in advance.

Seven. Competition method

There is an organizing committee for this competition, and the office of the organizing committee 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. Participants are required to complete the on-site production of 12 "Prescribed Dishes" and "Optional Dishes" within 60 minutes.

(1) "Prescribed dishes", in order to highlight peach culture, you can choose ingredients related to peach or dishes with profound peach culture as raw materials. Participants bring their own ingredients and tableware, and the competition organizing Committee only provides conventional seasonings.

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

2. "Prescribed dishes" and "optional dishes" are made by 12 people, and two people taste the dishes for the judges. Don't taste the plastic plates alone.

3. Scoring method for the total score of players: the total score of required dishes is 50 points, the total score of self-selected dishes is 50 points, and the score of frontcourt is 10. Players always have to divide the sum of the three.

4, frontcourt points:

First, overtime pay will be deducted, and 1 point will be deducted every 5 minutes, with a maximum deduction of 3 points. Second, the health meeting will deduct points, the site cleaning is not clean, and the operation link does not meet the requirements, and up to 3 points will be deducted. Three, do not obey the arrangement of the site supervisor, in violation of the rules of the game, up to 4 points.

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

Eight, the rules of the stadium

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

2. Wear the valid certificate issued by the organizing committee, obey the instructions of the supervisor after admission, and don't make any noise.

3. Smoking, spitting and littering are prohibited 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, we must do a good job of cleaning up the finishing touches.

Nine, the participating organizations

1, registration method

Participating units or individuals are required to provide: (1) registration form 1 copy; (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 Feicheng Government Affairs Network.

2. Time and place of registration

Time: August 5th to August 17.

Venue: Wenguang Commercial Bureau Building (Room 22 17).

3. Contact person and telephone number: Yang Laicheng 63880 10, 1895386 * * *

4. Attached with the selection form and criteria: (4 copies)

X. Division of responsibilities

1. The Bureau of Commerce is responsible for leading the activities, determining the activity plan, hiring judges, contacting hotels below the star level and organizing competitions;

2. The Human Resources and Social Security Bureau is responsible for upgrading the professional qualifications of the players who won the gold, silver and bronze prizes in the competition and achieved outstanding results. Intermediate to advanced, junior to intermediate, no grades to junior. After the competition, the human and social departments will train the promoters and then conduct relevant theoretical tests;

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 setting up special columns to report the competition;

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

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

August 6, 1965 438+05

Cooking Competition Planning Scheme (2)

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

Inheriting the New Manchu-Han Banquet/

Promote cooking/

Build a master chef team/

Create a national authoritative exchange platform for famous chefs and teachers/

Become the leader of the world's high-end chef industry association/

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

Second, the event name:

The First Taoyuan Cup Cooking Competition "China New School Man-Han Banquet Goes to the Folk"

Third, the food media:

Xinmanhan banquet food media

Imperial chef. com

China Hongkong Celebrity Chef Food Federation

Celebrity chef network

Interview with Cong Chu

China puffer fish food network

China Youth Celebrity Chef Food Network

Fourth, cooperative media:

shandong business daily

jinan daily

Qilu net

"Tudou" and other media jointly launched support.

Verb (abbreviation for verb) time, place and number of people

Registration time: 20 17 65438+ 10/20 1 7 May1.

Activity time: 2065438+May 28th 29th, 2007.

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

Number of participants: 200. No more entries will be added until the quota is full.

Exhibitor: 100, which will be added only after the application is completed.

Number of observers: 1000.

The purpose of intransitive verb activity:

Keywords inheritance, development, pragmatism, innovation, promotion,

Seven. Campaign slogan:

Carry forward China's food culture.

Inherit the essence of Millennium food

Chengjiu catering boutique

Chengjiu catering celebrity chef

Chengjiu catering famous dishes

Eight. Highlights of the event:

Master Hou, the champion of the five-time CCTV Man-Han Banquet, taught live sea cucumbers by hand.

Master Yang Peixian sang Love Kitchen and Chef.

Master Xu Quan gave a live lecture on the "puffer fish poison control law".

Yang Zihui painted the little prince "live show" with jam.

Master China and Master Wang Jingtao carved blindfolded.

Liu Junjie, a celebrity of the "washbasin brother" of the catering network, performed a unique stunt "single-finger drilling basin"

Bruce Lee's third generation. Flying card stunt. Cao Yangyang.

Band zero turned the audience upside down.

Nine, the judges experts:

1.Master Hou, the five-time champion of CCTV Man-Han Banquet

2. Guo Yi, Vice Chairman of the Celebrity Chef Committee of China Hotel Association and President of the Young Catering Entrepreneur Committee of Henan Henan Cuisine Research Association.

3. Chairman of Meng Kai International Hotel Management Co., Ltd. and World Chefs Union: Master Baoping Li.

4. China God of Food Dai Long

5. China Shandong Cuisine Chef and Cui Bocheng

6. China cooking master, Guinness Book of Records sea cucumber prince, high-speed construction.

7. China Puffer King and Master Xu Quan.

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

9. China dough figurine master, China legend, China cooking performance master, Wei Baoquan.

10. China Shandong cuisine master, Buddha jumps over the wall, little prince, Wang Yongxiang.

1 1. Master China, seafood cafe. Founder, Master Liu Xianjun.

12. China sculptor, Zhiwei Xian, teacher Wang Xianzhi.

13. China, Tan Jiacai and Li Jing.

14. China cooking master Liu Quan

15. Mr. Jiang, China Shandong Cuisine Master, National Judge and President of Tomorrow Food Research Institute.

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

X. Special guests:

Star chef, love the kitchen. Song of the Chef was originally written by Master Yang Peixian.

CEO of Shark's Fin Palace Hotel: Master Wang Li

Executive Chef of Jinsanbei Hotel: Master Fang

Master Liu Xiaozhen, winner of the May 1st Labor Medal.

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

XI。 Invited persons:

Good at cooking dishes with local characteristics.

He is good at cooking his own specialties.

Twelve. Award setting:

(1) On-site judgment of the contest: one champion.

Prizes: Gold Award, Trophy, Gold Medal, Honorary Certificate of Cooking Association of Labor Bureau, Gold plaque.

(2) The contest was judged on the spot: two runners-up.

Prizes: Crystal Award, Trophy, Gold Medal, Certificate of Cooking Association of Labor Bureau, Gold plaque.

(3) Other awards:

Special gold medal, trophy, chef medal, certificate of cooking association of labor bureau,

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

Silver Chef Award, a gold plate, a medal, a gold plaque, and a certificate issued by the Cooking Association of the Labor Bureau.

Thirteen. Registration benefits: 360 yuan per person (room and board: meals: 60 yuan for lunch on 28th, 60 yuan for dinner on 28th, 30 yuan for breakfast on 29th, 60 yuan for dinner on 28th, accommodation in 240 yuan).

280 yuan, WeChat transfer to determine the registration fee

The organizing Committee provides: official clothing, chef's gold medal, certificate of cooking association of labor bureau,

Famous food store declaration (600 yuan declaration fee) presents gold plaque, honorary certificate,

Special snacks declaration

Introduction of hotel features

Five-star restaurant selection

All participating masters can pass the exam to upgrade their first-level technical qualification free of charge.

Fourteen, declare awards:

20 17 the chef announced the following awards as a symbol of honor:

China Lu Cai Doctor Special Gold Award

Asia Pacific Chef Gold Award

Gold medal of Shandong cuisine craftsman spirit

600 yuan, including a suit, an international blue ribbon gold medal, a gold plaque, a gourmet trophy and a medal,

Master Hou's autographed Manchu-Chinese banquet honor certificate.

Fifteen, investment participation:

Welcome specialty food vendors, seafood frozen products, wine food vendors, seasoning vendors and name vendors to actively recruit. The booth is limited, please register in advance, and the merchants will issue gold plaques, gold best suppliers and platinum best partners.

Sixteen. Benefits of the activity:

A. Political interests: The first Chinese New School Man-Han Banquet Cooking Competition is a grand event to promote Chinese traditional culture, especially the profound food culture, which can better inherit the national intangible cultural heritage, enhance the influence of the host city, enhance its popularity and gather the elites of the whole food and beverage circle in Dezhou Plain. (1) can create a business card for the plain itself. 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, the influence of the city can be further expanded, a number of well-known characteristic hotel can be built, brand-name dishes can be introduced, and a good catering image can be created, which is a good stimulus and drive for the local catering industry. We can take this opportunity to promote the image of the city, attract investment extensively, stimulate employment through the holding of activities, expand the business channels of the catering circle, and build a large number of well-known brands while obtaining advertising fees and investment promotion fees.

C, cultural benefits: Holding this activity can make the traditional food culture in China better passed down, make more intangible cultural heritage known by people through this activity, make some exquisite traditional cooking skills proudly passed down and preserved, and spread them through the platform, so that brand-name dishes can be culturally packaged and reflect deep cultural details. At the same time, we can also take the opportunity of holding this event as a high-standard training and exercise of catering culture to enhance the quality and vision of employees.

Seventeen. organizer

Shandong Provincial Labor Bureau

Shandong cooking association

Shandong TV station

Dezhou labor bureau

Dezhou Cuisine Association

Pingyuan county labor bureau

Pingyuan county taoyuan hotel

Pingyuan county catering association

Eighteen. organizer

Pingyuan county labor bureau

Pingyuan county taoyuan hotel

Pingyuan county catering association

Shandong cooking association

Dezhou Cuisine Association

Juyi shibajie food Federation

Nineteen. Purpose of the activity: those who fail to obtain the certificate for the first time will be awarded the certificate by the labor bureau through this competition; People with qualification certificates can get promoted through this competition.

Competition director: Cui Shidong

CHIEF EXECUTIVE: Wang Zhonghua.

Twenty, registration hotline

(omitted)