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Giriş Yap / Üye Ol
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Individual Display Junior

SNT19 – VEGETABLE / FFruit Carving Live / (1 Person Individual Participation)

On the first day of the competition, all preparations are ready on the workbench allocated to him at 10:00, and the vegetables and fruits selected without any prior preparation will start modeling as soon as the competition period, which is 180 minutes, begins with the jury’s notification. The desired theme can be applied in design and composition. At the end of the period, all decorations must be presented in the exhibition area prepared for jury evaluation. The maximum display area is 100 cm x 100 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 60 €
Age : 24 – 100

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JNT1 – Artistic Work

Sugar dough, pastilage dough or Almond Butter dough will be used in artistic work that the contestants will make in the theme and shape they want. Design and application must be completely owned by the contestant. It is preferred that hand workmanship be at the forefront, and the use of molds will be evaluated negatively. Materials such as internal support, wire, rod, styrofoam that are not visible from the outside can be used. Everything in sight must be edible. Isomalt and royal icing can be used as auxiliary materials in the study. The work must be minimum 30 cm x 30 cm and maximum 75 cm x 75 cm and should be exhibited. There is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 30 €
Age : 14 – 25

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JNT2 – Celebration Cake

A sugar paste coated model cake will be made in any shape and theme. Styrofoam, internal support, wire, rod, etc., provided that it is not visible from the outside. can be used. Everything in sight must be edible. Isomalt, edible paper, edible lace and royal icing can be used as auxiliary materials in decoration. It is preferred that originality and hand workmanship be at the forefront in the work, and the use of molds should be minimal. The maximum display area is 75 cm x 75 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 30 €
Age : 14 – 25

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JNT3 – Miniature

It is a miniature work that can be applied in the desired way and theme using only sugar paste. It is preferred that originality and hand workmanship are at the forefront in the study, and the use of molds will be evaluated negatively. Internal support and wire can be used provided that it is not visible from the outside. The maximum display area is 15 cm x 15 cm base and the maximum height is 15 cm.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 30 €
Age : 14 – 25

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JNT4 – Mask Work

Competitors will use sugar paste or pastilage to make a mask for any period or culture they choose. Materials such as internal support and wires that are not visible from the outside can be used. Royal icing, edible lace, edible paper materials can be used in decoration. Carriers such as stands and frames can be used in the presentation. The mask must be worn and ready to use in accordance with the actual dimensions. The maximum display area is 50 cm x 50 cm.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 30 €
Age : 14 – 25

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JNT5 – Sugar Flowers Arrangement

It is an arrangement consisting of at least 12 flowers in total, with a minimum of 3 each, from 4 types of flowers with its own leaves. The design of the arrangement, the realism of the flowers, their harmony and presentation will be evaluated as a whole. Small plant-style additions made of sugar paste can be made, preferably to support the arrangement design. Internal support can be used provided that the visible parts of the carrier to be used in the presentation are covered with edible material. The maximum display area is 50 cm x 50 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 30 €
Age : 14 – 25

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JNT6 – Dekorative Cookie

3 of 4 different models from the design in accordance with the determined theme, and 1 each for the jury’s taste, a total of 16 cookies
Materials Available: The bottom base must be edible cookies. Materials that can be used as decorative on it are sugar paste, royal icing, edible lace, isomate, edible paper. Technically, everything is free, but handwork will be prioritized in the evaluation of the jury. The use of molds should be minimal. Display area is maximum 40x 40 cm. There is no height limitation.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 30 €
Age : 14 – 25

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JNT7 – Cup Cake

12 cup cakes decorated with sugar paste and edible materials will be presented. It will be exhibited in 3 different flavors that support the selected theme, consisting of 3 different designs and 4 from each model. For the jury evaluation, an extra 1 piece of each model will be prepared for tasting by paying attention to the presentation and both taste and decoration will be evaluated. Stand etc. presentation platforms can be used. The display area is maximum 40 cm x 40 cm.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 40 €
Age : 14 – 25

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JNT8 – Chocolate Study

In the decorative chocolate work, the contestant can apply the style and theme they want. Chocolate must be used completely in the work. Design and application must be completely owned by the contestant. It is preferred that hand workmanship be at the forefront, and the use of molds will be evaluated negatively. Chocolate paste (plastic chocolate) containing glucose can be used as an auxiliary material. Materials such as internal supports and wires can be used provided that they are not visible from the outside. The maximum display area is 75 cm x 75 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 40 €
Age : 14 – 25

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JNT9 – Butter Work

In the decorative butter work, the contestant can apply the style and theme they want. It is necessary to use butter completely in the work. Design and application must be completely owned by the contestant. It is preferred that originality and hand workmanship are at the forefront in the study, and the use of molds will be evaluated negatively. Materials such as internal supports and wires can be used provided that they are not visible from the outside. The maximum display area is 75 cm x 75 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 40 €
Age : 14 – 25

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JNT10 – Patiserrie Fresh Cakes and Cold Showcase Buffet Display (1 Person Individual Participation)

A- PIE
1 model and 2 pies will be prepared. The cake, cream of the product, the sauce covering the cake and the chocolate decoration must be handmade. 1 of the pie will be put in the tasting corner.
B- ONE PERSON CAKE
1 model will be prepared. The product will be displayed in total of 4 pieces and they must be in fixed weight and appearance. One product should weigh between 100 and 150 gr. 1 of the product will be put in the tasting corner.
C- PRODUCTS IN SINGLE GLASS BOWL OR CUPS
1 model will be prepared. The product will be exhibited in total of 4. The cake, cream, sauce and chocolate decoration of the product must be handmade. 1 of the product will be put in the tasting corner.
D- PETİT BEURRE
2 different models will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited.
In addition, each petitbeurre should weigh a maximum of 15 grams. 2 models will be placed in the tasting corner.
E- SPECIAL HAND MADE CHOCOLATE
2 different models of handmade special chocolates will be prepared with their taste and appearance. 10 pieces of each model will be prepared and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner. The product should be made with couverture chocolates. Pancakes, dried fruits, dried fruits can be used. The use of ready-made filling creams will be evaluated negatively.
F- MACARON
2 different models will be prepared with their taste and appearance. There will be 10 of each model and a total of 20 will be exhibited. 2 models, 2 pieces, that is, 4 will be put in the tasting corner.
The biscuit and inner cream of the product must be handmade. The product made with ready mix powder and filling cream will be evaluated negatively.
-ABLE TO USE: Auxiliary materials that can be used in all products upon request
Fruits, nuts, crushed crepes, any biscuits, isomalt, chocolate, chocolate paste (for jelly processing or to preserve the fruit when put for decoration), food coloring and food spray, toothpicks, edible flowers, for example; 1 syringe with artificial souce for decoration.
– CANNOT BE USED: Auxiliary materials:
In all products, the use of ready-mix powder cakes, creams, biscuits, fillings, instant chocolate decorations, ready-made savoyer biscuits, excessive use of colored paint on the products, plastic decor, artificial flowers, objects on the product will be evaluated negatively.
-PRESENTATION:
All products must be presented alongside the product along with the details of the prescription and the buffet must be ready at 09:00 on the 2nd day of the contest and the buffet must be removed at 18:30 in the evening on the same day. All products are brought ready to the competition area within the framework of the above-mentioned rules and the contestant will display their products on the table determined in the competition.
Height, cover, plate, tray, wood can be used in the presentation. In addition, 6 forks, 6 dessert spoons, napkins and 1 knife should be brought to cut the products.
During the evaluation of the products, the jury will look at the weight and number of the products and will look at the tasting of all the products in the tasting corner of the above-mentioned products in the corner of the main buffet and make the general scoring.

Cost : 40 €
Age : 14 – 25

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JNT11 – Boutique Cake Contest – Live (1 Person Individual)

Pre-cut and shaped polyfoam inner support and carrier base will be used, but not covered with sugar paste. The contestant can choose the theme they want in the subject and composition of the design to be applied as a celebration cake. The entire decor will be in sugar paste. Internal and external supports can be used invisibly. Royal icing and edible paper can be used as auxiliary materials. The use of any pre-made décor will not be allowed and chefs have the authority to disqualify their use.
On the second day of the competition, the competitor is ready on the workbench reserved for him at 10:00 and modeling will start as soon as the 180-minute competition period begins with the jury’s notification. At the end of the period, it will be presented and exhibited in the area determined for the jury’s evaluation. It will not be allowed to have labels on any materials to be used during the competition in a branded way. All materials and equipment to be used and the display decoration belong to the contestant and will not be provided by the organization. The maximum display area is 40 cm x 40 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 40 €
Age : 14 – 25

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JNT12 – Vegetable / Fruit Carving -Live (1 Person Individual)

Buffet decorations are prepared in advance and can be used from varieties such as pumpkin, Japanese radish, watermelon. Works must be exhibited on the first day of the competition at 09:00 in the morning. The maximum display area is 100 cm x 100 cm and there is no height limit.
(The works must be ready at the specified area and on the table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.

Cost : 30 €
Age : 14 – 25

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JNT13 – Vegetable / Fruit Carving – Live (3 Person Teamwoek)

On the 1st day of the competition, at 10:00, all the preparations are ready on the workbench allocated for him, and the vegetables and fruits selected without any preliminary preparation will start modeling as soon as the 180-minute competition period starts with the notification of the jury. The desired theme can be applied in the design and composition. At the end of the period, all decorations must be presented in the display area prepared for the jury evaluation. The maximum display area is 100 cm x 100 cm and there is no height limit.

(The works must be ready at the specified area and table until 08:30 in the morning of the 1st day of the competition, and the work must be taken by the competitor from the exhibited table at 15:00 at the end of the 4th day.)

Cost: 30 €
Age : 14 – 25

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JNT14 – Vegetable / Fruit Carving – Live (3 Person Teamwoek)

On the first day of the competition, all preparations are ready on the workbench allocated to him at 10:00, and the vegetables and fruits selected without any prior preparation will start modeling as soon as the competition period, which is 180 minutes, begins with the jury’s notification. The desired theme can be applied in design and composition. At the end of the period, all decorations must be presented in the exhibition area prepared for jury evaluation. The maximum display area is 100 cm x 100 cm and there is no height limit.
(The work must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 15:00 at the end of the 4th day.)

Cost : 30 €
Age : 14 – 25

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JCD1 – Terin Plate Display

The competitor must display 3 different sweat plates. One of the displays must be made of fruit or vegetables. The display can be suitably glazed and prepared with garnishes. The use of pork is not allowed.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 30 €
Age : 14 – 25

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JCD2 – Fish Display Plate

Display of a minimum of 6 portions fish dish decorated and glazed with garnishes.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 30 €
Age : 14 – 25

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JCD3 – Meat Dislay Plate

Display a minimum of 6 portions of veal, beef or lamb decorated and glazed with garnishes.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 30 €
Age : 14 – 25

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JCD4 – Restaurant Plates

4 different restaurant main course plates should be prepared and displayed separately. Displays can be glazed and enriched with garnishes. It should be prepared hot and served cold. Poultry and game use is not allowed.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 30 €
Age : 14 – 25

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JCD5 – Restaurant Dessert Plate

4 different desserts should be prepared and displayed. One of them should be prepared hot and served cold.
(The works must be ready at the specified area and table until 08:30 on the first day of the competition, and the work must be taken by the contestant from the table displayed at 16:00 on the third day.)

Cost : 30 €
Age : 14 – 25

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