The Gastronomic Marathon is an intercontinental contest created by AREGALA between schools in different countries.

The seriousness and perfection of its international jury, serves as an example for competitions in many countries.

As it has been doing with great success for several years, AREGALA will once again present the MARATHON GASTRONOMICA INTERNACIONAL competition dedicated to students from different schools around the world.

The great worldwide prestige of AREGALA, together with the high quality of its competitions, which attract famous chefs from different countries to act as jurors, offers our invited schools to participate, a reason of pride to have been selected to compete in such important event.

The participating groups will receive a certificate of honor for having been finalists, encouraging them in this way to a continuous effort and dedication and to an identification with their schools.

That is why no school invited and selected for this event, can stop participating.

 

CULINARY CONTEST RULES

 

The MARATHON CULINARIA INTERNACIONAL Competition is open to the participation of students of gastronomy, arts and culinary sciences schools from all over the world, over 18 years of age and not older than 29 years.

 

I.-BASIS FOR REGISTRATION AND PARTICIPATION

 

(Limited Quotas)

 Quotas available Final: 10

 

Each team is constituted by the titular contestant and two assistants. (being able to be individual)

 

Registration requirements:

 

INITIAL CLASSIFICATION PHASE

 

Regular students of a career or school of International Cuisine or its equivalent, depending on the institution where the race is taught.

 

Innovation and creativity will be elements to consider when selecting the finalist dishes, without leaving aside the tastes and resources of the host country.

 

* The recipes and photos will not be returned, and AREGALA is authorized to use the corresponding material in advertising, promotion and edition.

 

INTERNATIONAL CULINARY COMPETITION

OF SCHOOLS OF GASTRONOMY

INTERNATIONAL CULINARY COMPETITION

OF SCHOOLS OF GASTRONOMY

 

Contestants will develop their creativity and professionalism during the end of the Contest by preparing a cold starter, a hot main dish, a side dish and / or a sauce with ingredients of up to 80% the "closed basket", which in addition to containing fish, seafood and meat products native to the region, will include other products chosen by the Organizing Committee.

 

RULES

 

• The contestant team must appear at the designated venue for the final at the stipulated time and day. The delay at the time of the call will be grounds for disqualification.

• The contestant will have the basket when going to the assigned work station.

• The contestant must make mandatory use of the basic ingredients (fish and seafood) not less than 80%.

• The Contestant will have the first 40 minutes, to deliver to the Commissioner the card or TECHNICAL FORM with the name of the preparation OR RECIPE and brief description of it.

• This technical sheet is also delivered together with the plate at the time of the final presentation.

• The preparation of the dish must be fully prepared, within the time and assigned work station.

• The time allotted for each team will be 2 hours with 40 minutes (2,40 hr.)

• The time allotted for each team will be 2 hours with 40 minutes (2.40 hr.)

• Contestants must present themselves with their complete institutional uniform and their personal work tools.

• The Organizing Committee will provide the contestants; Disposable cooking cap, disposable mask and disposable gloves.

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DEVELOPMENT OF THE CONTEST:

 

Start of the contest at 09.00 hours with an interval of 15 minutes between each team.

Team 1: 15.00 to 17.40 hours

Team 2: 3:15 p.m. to 5:55 p.m.

Team 3: 15.30 to 18.10 hours

Team 4: 15.45 to 18.25 hours

 

The other teams will enter continuing this schedule.

 

III.- SPECIFIC EVALUATION CRITERIA

 

Originality: Integration and combination of American ingredients with a modern cooking approach.

 

Presentation: Aesthetics and innovation. It is not allowed to use inedible decorative elements.

 

Fittings: One must differentiate one from the other, they must be complementary and in harmony with the main piece of the dish.

 

 Salsa: Harmony of consistency, texture and flavor with the main piece of the dish.

 

Method of preparation: Use of techniques and procedures relevant to culinary preparation.

Correct terminology: Proper use of culinary terms in the description and name of the recipe.

 

PRESENTATION

 

It will consist of the delivery of 6 mini portions for tasting, with the same presentation of the main dish plus a portion that will be used for the exhibition.

The preparation will be presented to the jury with a card in which the number is indicated of income and the name of the dish.

 

The presentation tableware will be provided by the Organizing Committee, to all the contestants equally.

 

IV.- THE JURY OF THE COMPETITION.

 

The contest has two juries for the qualification of the contest in the final.

JURY OF KITCHEN

It will be composed of 3 international professionals who will qualify the work in the kitchen of each team (techniques, manipulation, knowledge of products among others) and the respect of the estimated times for this purpose.

 

TASTING JURY

 

It will be made up of 6 national and international Chef participants who will evaluate the preparations according to the above criteria.

 

V.- PRIZES:

 

1st Place: DIPLOMA AND GOLD MEDAL, SCHOLARSHIPS.

2nd Place: DIPLOMA AND SILVER MEDAL. SCHOLARSHIPS

3rd Place: DIPLOMA AND BRONZE MEDAL SCHOLARSHIPS

4 to 10 place: Medal of the contest and diploma of finalists. 

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