Firehouse Cook Off

Firehouse Cook-off

Date: Monday September 9
Time: 08:00 AM registration / 09:00 AM tournament start

Location: Tech College, Food
Address: Rørdalsvej 10, 9000 Aalborg, Building J

Transport Information

Results:

1 Albin & Oscar

2 Brankårens IF Kristianstad

3 La couronne 16

4 The Condemned

5 The Angry Mules

6 Fluvia Zwevegem

7 Estonian Firefighters

8 HKFSD - FJK

9 Hamburg Fire Department

10 Below Average Joes

11 Bolagett

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Organizer:

Tech College, Food

Age categories:

18-100 years

Disciplines:

Men/women

Firehouse Cook-off

Participants:

Max. 20 teams (2 participants on each team).

Tournament schedule:

Participants (team)	Starttime kitchen	Delivery main course and dessert	Kitchen finish
1 Hamburg Fire Department	09:00 AM	12:00 PM	12:30 PM
2 Albin & Oscar	09:10 AM	12:10 PM	12:40 PM
3 Below Average Joes	09:20 AM	12:20 PM	12:50 PM
4 Bolagett	09:30 AM	12:30 PM	01:00 PM
5 Brankårens IF Kristianstad	09:40 AM	12:40 PM	01:10 PM
6 Estonian Firefighters	09:50 AM	12:50 PM	01:20 PM
7 Fluvia Zwevegem	10:00 AM	01:00 PM	01:30 PM
8 HKFSD - FJK	10:10 AM	01:10 PM	01:40 PM
9 La couronne 16	10:20 AM	01:20 PM	01:50 PM
10 Team SA	10:30 AM	01:30 PM	02:00 PM
11 Team SA1	10:40 AM	01:40 PM	02:10 PM
12 The Angry Mules	10:50 AM	01:50 PM	02:20 PM
13 The Condemned	11:00 AM	02:00 PM	02:30 PM

Equipment and requirements:

See description under rules and regulations.

Registration:

08:00 AM

Pre-competition meeting:

The organizer will give a brief introduction before the competition starts.

Rules and regulations:

The firehouse cook-off contest is open to any team consisting of two members regardless of gender and age.
Contestants can cook a dish or several of their own choice. Cooking time is limited to three hours.
A meal box will be provided by the organizers. The ingredients are disclosed in advance in order for contestants to prepare the menu prior to the competition.
Essential spices and basic cooking items are provided by the organizers, but contestants can bring spices that are characteristic of their country.

The team's dish will be judged on:

Preparation and cleanliness during the cooking process.
Technique.
Presentation and creativity.
Taste.

Competition assignment:

The participants must make:

A main course, where the main ingredient is a whole chicken.
A dessert, where the main ingredient is a whole pineapple.

The chicken can be prepared to the participants’ own liking but with focus on using all parts of the chicken and demonstrating the food culture of the participants’ respective countries.
The pineapple can be prepared to the participants’ own liking.
The participants must arrange the two dishes on plates for 5 place settings (2 for guests, 2 for the judges, and 1 for the display).
All teams will be provided a box of raw ingredients that can be used for the dish. It is not a requirement to use all the ingredients.
On the day of the competition the participants will receive a “secret” vegetable that must be included in the main course.

Competition rules:

The participants have 3 hours to prepare both dishes (main course and dessert).
Both dishes must be delivered at the judges table at the same time according to the time schedule. (Will be published later)
You participate in teams of two people.
TECHCOLLEGE makes all equipment within knives, molds, power tools etc. available on a common table.
The participants can bring special ingredients in a limited quantity.
The participants must serve on the tableware (plates) provided by TECHCOLLEGE.
The participants are assigned a helper in the kitchen. The helper is not allowed to cook!
The participants are responsible for washing the dishes and cleaning up in their own kitchen.

Food review:

The kitchen work and the food are evaluated using a point system by 4 professional chefs based on the following criteria:

Overall Impression	23%
Harmony and composition	12%
Taste	47%
Novelty/creativity	12%
Utilization of main ingredients	6%

In addition, 20 points can be earned for raw ingredient handling (hygiene and kitchen economy).

The basket of ingredients that is handed out to each team:

Meat	2 whole chickens
Vegetables/fruits	½ Celeriac	2 pcs. Leeks	1 kg spinach
	2 kg potatoes	300 g king oyster mushrooms	3 pcs. lemons
	1 kg carrots	500 g sunchokes	2. pcs. red chili
	1 kg onion	1 pcs. lettuce	100 g ginger
	100 g garlic	500 g tomatoes	3 pcs. lime
	1 cucumber	3 corn on the cob	1 hokkaido pumpkin
	1 pineapple	1 pcs. lemongrass
Herbs	1 bunch of parsley	½ bunch of coriander	½ bunch of thyme
Herbs	½ bunch of rosemary	½ bunch of basil	½ bunch of mint
Dairy	1½ liter of whipping cream	400 g butter	3 dl sour cream 38%
	½ liter of whole milk	250 g cream cheese	10 eggs
	½ liter of pasteurized egg yolk	1 pk yeast	100 g parmesan
Fund	1 liter of brown veal stock

Common table with raw ingredients for each kitchen:

Spices

A wide variety of dried spices

Colonial

Apple Vinegar – Sherry Vinegar – White Wine Vinegar – Balsamic Vinegar – Almonds – Hazelnuts – Selection of Sugars (Powdered Sugar, Icing Sugar, Brown Sugar, Cane Sugar – Honey) – Dark Chocolate – Marzipan – Glucose – Oils (Regular Rapeseed Oil, Olive Oil) – Risotto Rice – Plain Rice – Mustard (Coarse Grain and Regular Dijon) – Capers – Tray Dough – Breadcrumbs – Panko – White Wine – Red Wine – Flour – Rum – Vanilla – Durum Wheat – Baking Powder – Soy – Oyster Sauce – Fish Sauce – Pumpkin Seeds

Subject to changes.