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Competition rules

“CHEF BALFEGÓ”, II BALFEGÓ BLUEFIN TUNA GASTRONOMY CONTEST

Balfegó announces the second edition of its Balfegó Bluefin Tuna Gastronomy Contest, which this year has been re-named “Chef Balfegó”. The contest will be held on September 20th, 2018 at the CETT facilities in Barcelona. The closing date for registration and the submission of recipes is June 15th, 2018.

If you have any questions or problems when registering, contact us by email: concurso@grupbalfego.com

We look forwards to receiving recipes from all the chefs that wish to participate in what will undoubtedly be one of the leading gastronomy awards in Europe.

Requirements

Contestants must be active professional chefs.

The restaurant where the candidate works has to be located in Spain.

In the case of receiving two recipes and inscriptions from different chefs from the same restaurant, one of them will be eliminated.

Chefs who are part of the kitchen teams of members of the jury may not compete.

The minimum age of participants is 23.

 Dishes to prepare

There is only one mandatory ingredient in dishes to prepare in the two phases of the contest: Balfegó Bluefin Tuna. The first dish to be prepared has to be prepared with tuna tenderloin, the rest of the ingredients may be chosen freely by the participants.

The dishes to be prepared have to be presented previously in detail in writing on the official contest form, which can be obtained on the Balfegó website in the TUNA GASTRONOMY BLUEFIN BALFEGÓ CONTEST section. The form has to include a list of all the equipment that the chef needs for the preparation of the plate on the day of the contest, as well as the parts of the Balfegó tuna and the quantity that it needs for its preparation. Once the form has been completed, a photo of the dish in JPG format in the highest possible quality must be attached. This photo should also show the QR code, which is visible when you buy any piece of Balfegó Bluefin Tuna, and demonstrates that the dish has been made with Balfegó Tuna. Inscriptions with dark, unfocused or low quality photos will be discarded and will not be able to participate.

Competition structure and rules

Presentation (recipe and photograph)

Contestants’ submissions received before June 15th, 2018 will be subjected to a first round evaluation of recipe and photograph. Those dishes that, due to their simplicity or insufficient presentation, do not meet with the approval of the jury will not go through to the next phase. The dish presented for the first qualifying phase may be the same one as in the final. All participants will receive a notification of their elimination or approval for the next phase.

Competition (two phases)

From the recipes received, twelve will be selected. The participants will compete in a single convening. They have to present themselves at 09:00 h. at the CETT installations in Barcelona on September 20th, 2018. The contestants will have one hour to prepare each dish.

In each eliminatory phase, the participants have to prepare their menu proposals for the six people who will comprise the jury, plus a dish to be photographed by the attending press.

In a first eliminatory phase, six chefs will be eliminated, leaving six chefs who will have to make their second dish, which must be different from the first. In the second eliminatory phase, three other chefs will be eliminated, leaving the three winners.

The dishes will be presented to the jury in a staggered manner with a few minutes in between.

Products and preparation

The ingredients used in the preparation of the dishes may be reviewed by the judges before cooking commences. Chefs who do not comply with the rules may be disqualified, or they may be required to remove all those products or preparations that do not meet the following requirements.

One of the proposed recipes has to be prepared with the Balfegó Red Tuna loin, the second recipe has to also be prepared with Balfegó Bluefin Tuna but the part of the tuna to be used can be selected as each chef wishes.

1. All products to be used as vegetables can be brought with each contestant cleaned, but not cut or shaped.

2. Fish and meat may be brought in descaled and boned respectively and the pieces to cook cleaned (the Balfegó Bluefin Tuna will be available to all chefs as previously requested).

3. In the case of using basic pastry, stocks and broths can be brought with contestants, either made ready previously, or nearing completion.

4. Garnishes that require a long cooking time can also be brought with contestants previously cooked.

5. The ingredients to be brought with contestants pre-weighed.

 

Classification and scoring

Total Score: 100 points.

Taste, aroma and texture: 40 points.

Presentation: 30 points.

Balance of ingredients: 15 points.

Production and correct treatment: 15 points.

 

The jury

The jury will consist of six professionals of renowned professional standing:

Chefs:

Martín Besasategui (Rte. Martín Berasategui *** – Lasarte – Oria. Gipuzkoa)

Paolo Casagrande (Rte. Lasarte *** – Barcelona)

Jordi Cruz (Rte. ABaC *** – Barcelona)

Gastronomes:

José Carlos Capel (Renowned gastro critic of El País newspaper, writer and President of Madrid Fusión)

Esteban Capdevila (Gastronomer and communicator, President of Imagen Limite, company specializing in communication in the gastronomy sector)

Alberto Granados (Journalist, writer and gourmet, director of the programme Aquí en la Onda (On the waves) of Onda Cero Radio, and Kobe Magazine)

 

Jury evaluation

The following concepts will be taken into account when evaluating the dishes and added to the points awarded by the jury:

  1. Appealing visual aspect, aesthetic and original.
  1. Balance between visual, colour and taste aspects.
  1. Respect for the input product, taste and colour.
  1. Correct handling of all the ingredients that make up the dish (temperature, cooking, cutting and presentation).
  1. The names of the dishes should express what they really are.
  1. Inedible items should not be presented on the dishes.
  1. Cleanliness in the execution and completion of the contest: (dish, utensils, machinery and work areas).

 

Causes of disqualification from the contest:

  1. Presentation of a dish authored by a different chef or an obvious copy.
  1. Arrival later than the deadline for the start of the competition.
  1. Publication, presentation or disclosure by any means (including social networks) of the dish to compete, the photo, the contents of your recipe or your name.
  1. Contestants must use the tableware made available by the organization of the contest: any others may not be used.
  1. Inappropriate behaviour, including lack of respect for other contestants, members of the organization or the jury.

 

Kitchen assistants

Participants may call on the help of a kitchen assistant from the same restaurant where the contestant works. It is neither mandatory or necessary, but assistants can only perform the following functions:

  1. Preparation of equipment, machines and products.
  1. Cleaning of the work area, utensils and machinery, at the beginning of the contest and at the end of it.
  1. Basic handling of the products that make up the recipe (washing and cleaning) the cutting of these products will be the sole responsibility of the contestant.
  1. Switching on, switching off, time marking, temperature control and introduction in all types of devices with which the different parts of the dish to be presented will be made.
  1. Collaboration in the preparation of sauces or broths (such as filtering, whisking) but in no case can the assistant make them up from the ingredients.
  1. The assistant can help the contestant at the time of mounting the dish by carrying out the chef’s indications. In no case can the assistant decide the their assembly, nor can they ask questions or give advise.
  1. Any member of the jury may point out assistants’ lapses if they do not comply with the rules, and expel them from the kitchens if the jury member considers that they are deliberately not complying. Ignorance of the rules does not exempt them from compliance.
  1. The jury and organization team will resolve the doubts that the contestants or assistants may have regarding these rules.

 

Dress

All contestants will attend the final test must wear the official contest jacket that will be given them on the day of the competition.

The assistants have to bring their own jacket in a perfect state of cleanliness.

Good appearance and proper hygiene is a pre-requisite for the contest.

 

Image rights

All contestants have to sign a document explaining that they voluntarily cede the image rights of the shoot and photographs taken during the entire period of the contest from its registration to its completion with the appointment of the three winners.

The images will be freely used by the company Grup Balfegó for the promotion and dissemination of the Balfegó Bluefin Tuna Gastronomy Competition in any media of its own or external communication.

This contest will also be filmed in a TV programme format and will be broadcast on Canal Cocina, other possible TV, audiovisual media or digital media that Grup Balfegó considers appropriate without any restrictions.

Balfegó guarantees respect and good faith in the use of the image of the participants.

In this agreement the participants accept the conditions of recording said TV programme that will require:

  1. Recording of a few hours in the restaurant of the contestant and outdoors of their city or town of residence.
  1. Travel to Tarragona to the facilities of Balfegó to record scenes of the capture of the tunas, swim with them if the participants wish and see all the work processes preparing the tuna for commercialization (depending on the city of origin of the Cook this will require a day or two for your filming and transfer to Tarragona and return to your destination of origin).
  1. The time necessary to travel to Barcelona and take the quiz of the contest that will have a maximum duration of eight hours.

 

Awards

The winners will have the following prizes:

First award:

  • Trip for two to Japan to know all the gastronomic and cultural wealth of Japan, free travel plan (the trip includes air note and accommodation for six people for two people).
  • Six thousand Euros in cash to be able to eat in the best restaurants in Japan (optional, this amount is free to use for the winner).
  • Inclusion of the winning recipe with photograph of the dish, the chef, the recipe and the chef’s description in the electronic book “Concurso de Gastronomía Tuna Rojo” that Balfegó will edit at the end of this contest.
  • Appearance of the winning recipe with photograph of the dish, the chef, the recipe and the chef’s description in “The Balfegó Bluefin Tuna Trajectory” that includes the best tuna dishes made by the greatest chefs of our country and This is built day by day within the Web of Balfegó.
  • Blanket of special Japanese knives for cutting fish.
  • Publication of a story about the winner where their professional history will be described and the development of the winning dish dish in the prestigious publication Kobe Magazine.
  • TUNA GLASS BALFEGÓ GASTRONOMY CONTEST Trophy.

 

Second award:

  • Three thousand Euros in cash.
  • Inclusion of the winning recipe with photograph of the dish, the cook, the recipe and the chef’s description in the electronic book “Balfegó Bluefin Tuna Gastronomy Contest” that Balfegó will edit at the end of this contest.
  • Appearance of the winning recipe with photograph of the dish, the chef, the recipe and the chef’s description in “The Balfegó Bluefin Tuna Trajectory” that includes the best tuna dishes made by the greatest chefs of our country and This is built day by day within the Web of Balfegó.
  • Blanket of special Japanese knives for cutting fish.
  • Publication of a story about the winner where their professional history will be described and the development of the winning dish dish in the prestigious publication Kobe Magazine.
  • TUNA GLASS BALFEGÓ GASTRONOMY CONTEST Trophy.

 

Third award:

  • One thousand Euros in cash.
  • Appearance of the winning recipe with photograph of the dish, the chef, the recipe and the chef’s description in “The Balfegó Bluefin Tuna Trajectory” that includes the best tuna dishes made by the greatest chefs of our country and This is built day by day within the Web of Balfegó.
  • Blanket of special Japanese knives for cutting fish.
  • Publication of a story about the winner where their professional history will be described and the development of the winning dish dish in the prestigious publication Kobe Magazine.
  • TUNA GLASS BALFEGÓ GASTRONOMY CONTEST Trophy.

 

 

LEGAL ASPECTS AND DATA PROTECTION POLICY BALFEGÓ BLUEFIN TUNA GASTRONOMY CONTEST.

PRIVACY AND DATA PROTECTION POLICY

In compliance with the provisions of the Organic Law 15/1999 of December 13th, Protection of Personal Data, Royal Decree 1720/2007 of December 21st, which approves the Regulations for the development of the Organic Law 15/1999 and other regulations for the development thereof (hereinafter LOPD), we inform you that all personal information and information you can provide us, where appropriate, Balfegó and those that participate in the present competition, including photographic reproductions and graphics (photographs and drawings, if applicable), as well as any other information and documentation that are send or are otherwise received by us, regardless of their format and the medium in which it is made (hereinafter the “Data “), will be incorporated into a personal data file owned by Balfegó.

Likewise, we inform you that Balfegó, in accordance with the terms and conditions provided for in Organic Law 15/1999, of December 13, on the Protection of Personal Data and its implementing regulations, as the party responsible for the file and its processing, has prepared its own security regulations and will ensure the maintenance of the duty of secrecy and the confidential treatment of their personal data.

The purpose of the processing of your data (including the capture and reproduction of images) is to give effect to the Contest/Sweepstakes object of the present bases.

The data that may be required, for participation in the present draw, are voluntary, except those that are expressly mandatory. In the case of not answering the obligatory questions, the form will not be completed and your request will not be processed because it is incomplete.

The communication of your data to Balfegó is completely necessary for the correct management of the contest object of this document.

The completion of the contact data fields and participation in this Contest implies that you acknowledge and assume that you can receive communications from Balfegó via email, postal mail or SMS with the purposes described above.

At any time, you can exercise your rights of access, rectification, opposition and cancellation in Balfegó, in accordance with the terms and conditions provided in the applicable legal regulations, in the Customer Service Department of Balfegó, Plaça Polígon Industrial, 43, 43860 L’Ametlla De Mar, Tarragona. Telephone: 977 04 77 00 or through the e-mail address: concurso@grupbalfego.com indicating the reference “LOPD” and in any case must provide a copy of their D.N.I.