GENERAL REGULATIONS – DISPLAY (INDIVIDUALS)

 

  • Each exhibit should be the contestant’s actual work.
  • Contestants should respect the table space given in each category for the placement of the exhibit. Exhibits larger than the dimensions specified in the regulations will not be judged.
  • Judges reserve the right to intervene in the exhibit in any way to determine the existence of unauthorized internal supports, ensuring the entirety of the exhibit.
  • Contestants are responsible for bringing their exhibits and withdrawing them at the time provided by the event. The contestants are solely responsible for the protection and movement of their exhibits and no responsibility is held by the organizer.
  • Non-edible colors are prohibited.
  • Contestants wishing to receive comments from the judges on their exhibits should meet with the lead judge on the competition site once the overall evaluation is completed. Once the prizes are put on exhibits (approximately one hour after the evaluation) no further comment will be given by the judges.
  • Correct material recycling policy

The Chef’s Club of Greece in cooperation with “Boroume” will make available all the food that will remain in the competitions, well preserved and stored for charity purposes.

 

Grading Points

 

Score for categories I1 & I2 & I5

Design & Composition – 30 points

Technical Skills & Degree of difficulty – 50 points

Creativity & Originality – 20 points

Total – 100 points

 

 

Score for categories I3 & I4

Design & Composition – 30 points

Technical Skills & Degree of difficulty – 50 points

Creativity & Originality – 20 points

Taste – 50 points

 

Total – 150 points

 

Score for categories I6 & I7 & I8

Presentation & innovation – 30 points

Composition – 30 points

Correct professional preparation,

skills, techniques – 30 points

Serving arrangement – 10 points

Taste – 50 points

 

Total – 150 points