Rule 1 - Participants next / list

Participation in this competition will be open to professional pastry chefs and bakers who have resided in and worked as a pastry or baking professional in the United States for a period of no less than 2 years prior to the competition date.

Rule 2 - Team Members next / list

Each team will be comprised of a pastry chef and a baker.  All teams must submit the names, bios and 2 photographs of each of its team members to Carymax, LLC.  Should any team member need to be replaced or need to resign, it is up to the other team member to replace him/her, subject to the approval of the organizing committee.

Rule 3 - Location next / list / top

The Bread and Pastry Championship will take place in Atlantic City, New Jersey, on Sunday, September 21 and Monday, September 22, 2008.  All teams must arrive on Friday, September 19, 2008 and must depart on Tuesday, September 23, 2008. All travel arrangements will be made through a travel agency selected by the organizing committee. Each team must give the travel agency their travel information by August 15, 2008.  Any individual who has not done so by this date will receive a round-trip ticket from their home city. Any changes to these tickets will be the sole responsibility and cost of the individual.

Rule 4 - Travelnext / list / top

Carymax, LLC will provide round-trip airfare and lodging for the two official team members. Travel arrangements will be at the discretion of Carymax, LLC. However, every effort will be taken to ensure each team is flown the most direct route possible from its departure city to Atlantic City.  Stopovers or special routing will be at the expense of the individual passenger.  If a team or team member chooses to drive, Carymax will reimburse them for gas and tolls only and that amount cannot exceed the cost of round-trip air transportation.  Carymax will not be responsible for any expenses, including airfare and lodging, for any alternate team members. Each team is financially responsible for any cargo it has over and above what is allowed, free of charge, by the airlines.  Each team is financially responsible for its own expenses (travel, lodging, etc) during its practice sessions. While in Atlantic City, teams will be guests at a hotel yet to be determined with one room provided for the two team members to share (in the case of a team with male and female teammates, efforts will be made to provide separate rooms). Any special room requests (non-smoking, etc) should be given to the travel agency when requested.  If any team member wishes to bring their family, special discounted rates will be provided if available but at the expense of the team member.

Rule 5 - Dates and Times next / list / top

The competition will take place over two days and within a 14hour time period. The competition dates will be broken down as follows: Sunday, September 21, from 11am to 5pm and Monday, September 22, from 6am to 2pm. Display tables will be placed in front of each kitchen at 1:00pm.  Teams will be given from 2:00pm to 2:30pm to place their showpieces, viennoiserie and entremets on the show table. Teams will be penalized for finishing after the allotted time. Each team must complete all work in front of spectators and judges. Judging will be based on 3 categories:

Artistry and technical merit
Work ethic and hygiene
Degustation

Rule 6 - Access to Kitchens next / list / top

All teams will be allowed access to their competition kitchens at 6am on Sunday morning, September 21, to drop off their equipment and ingredients. At this time teams may arrange their mise en place and place their chocolate in the provided warmers to melt. Teams will be allowed to bring their chocolate melted, but not tempered. No tempering of chocolate is permitted before the start of the competition. At this time, ovens may be turned on to pre-heat but no baking may be done before the start of the competition.  Teams will be allowed to mix their doughs at this time.  Teams are permitted to bring any preferment or sourdough culture, but they must be approved by the judges prior to mixing.  Teams must vacate their kitchens from 10am to 11am for inspection. At 11am the competition will begin.  When the competition begins all product must be cold. At 5pm all teams must vacate their kitchens and all equipment (stoves, ovens) must be turned off, with the exception of the proofer, retarder and chocolate warmers.  Teams may remove any unnecessary equipment/materials after day one, but will not be permitted to bring in any equipment/materials into their kitchens on day two. All kitchens will then be inspected before the jury leaves for the evening.

At 5am on Monday morning, September 22, teams will be allowed access to their kitchens. No new product or equipment may be brought into the kitchens. Teams are only allowed to arrange their mise en place from 5am to 6am.  Bakers will be permitted to mix any of their doughs from 5:00AM.  No chocolate may be tempered and no equipment (stove/ovens) may be used.  Teams will be allowed to turn on their ovens to pre-heat and bakers will be permitted to use the mixers.  When the competition begins at 6am, all products must be cold, with the exception of any chocolate in the chocolate warmer.

Rule 7 - Competition Attirenext / list / top

All competitors must wear black pants and appropriate footwear throughout the competition and awards ceremony. Official team jackets, chef hats, and aprons will be supplied by the organizing committee and must be worn throughout the competition and awards ceremony. No insignias, titles, or other forms of identification may be added to the uniform.

The theme of the competition will be MUSIC.  All components must conform to the competition theme.

Rule 9 - Elements next / list / top

The following elements will be expected of each team:

1. 1 showpiece incorporating sugar & chocolate
2. 1 bread showpiece
3. 3 identical entremets (1 degustation, 1 for the showpiece, 1 photo)
4. 2 Identical entremets glaces (1 degustation, 1 photo)
5. 12 identical plated desserts incorporating a yeast raised product- (10-degustation, 1-photo, 1 backup)
6. 10 identical baguettes (5 – degustation, 1- photo, 1 backup, balance to serve)
7. 12 identical bakers choice bread (5 – degustation, 1- photo, 1 backup, balance to serve) –
8. 40 total pieces - 20 each of 2 different viennoiserie made from the same dough (12 each – degustation, 3 each - photo, 2 each backup, 3 each for buffet table)

Each component will be judged according to the rules listed below.

Rule 10 - Sugar & Chocolate Showpiece next / list / top

The following is a list of rules pertaining to the sugar and chocolate showpiece:

• The showpiece must be at least 30” in height, calculated by the height from the top of the base to the top of the piece. No portion of the showpiece can extend over the table.  The showpiece must demonstrate a visual balance between sugar and chocolate.
• The showpiece must be comprised solely of sugar and cocoa products. There can be no artificial or inedible structural supports. Failure to comply with this rule will result in immediate disqualification.  Isomalt will be permitted during the competition.
• All teams must complete all preparations in the kitchen. No work will be allowed at the display table. Teams may not assemble a showpiece or add structural supports to a showpiece while it is on the display table. If a showpiece breaks en route to the display table or while on the display table, it must be returned to the competition kitchen to be fixed, and then placed back on the display table in order to be judged.
• No latex or silicon molds (with the exception of simple geometric shapes i.e. spheres, cubes, pyramids, cylinders, and cones) will be allowed unless they can be made during the competition and in front of the judges,.  No molds may be made of a pre-existing piece (e.g.: a statue) unless that pre-existing piece is also made during the competition and in front of the judges.  Chablons (not to exceed ½” in depth), templates (not to exceed ¼” thickness) and leaf molds will be permitted.  All chablons and templates, for showpieces only, are not required to be food safe materials.  Chablons cannot be stacked to create a multidimensional product.  Any shape template is allowed but must only be used as a guide for cutting.  Judges reserve the right to disallow or penalize for any item they feel is designed to circumvent the rules.
• All showpiece components (including pastillage and pressed sugar) must be made during the competition and in front of the judges. This includes cooked sugar.
• Only food- safe, edible colors will be permitted.
• Cold sprays intended to shorten setting time will be allowed.
• All sugar & chocolate pieces must be adhered to the showpiece using cocoa products or sugar products only. No glue products will be permitted. Failure to comply with this rule will result in immediate disqualification.
• Each team will be required to bring its own sugar lamps to the competition.
• The showpiece must demonstrate proficiency in the following items or techniques:
  1. Sugar (pulling, pouring and blowing)
  2. Chocolate (molding, casting, tempering and spraying)
• Each showpiece will be judged on the following criteria:
• Representation of the theme
• Accuracy of the actual showpiece to the written description
• Attention to execution (how well the showpiece is made)
• Overall look of the showpiece (clean, proportion)
• Degree of difficulty
  • Structural support and how well it is put together
  • Quality of the sugar work
  • Quality of chocolate work
  • Artistic value
  • Use of color
  • Evaluation of individual elements:
    • Shape
    • Thickness
    • Dimension/size/proportion
    • Texture
• How it relates to the bread showpiece and how well it complements the overall theme
• Adherence to the imposed dimensions
• Originality
• Each team must submit 1 typed copy and one electronic copy (disk or CD formatted for pc) of a description of its showpiece and how it relates to the theme of the competition (not to exceed 300 words) to Lisa Baron, c/o Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001 by Monday, August 18, 2008. Failure to submit this information by this date will cause that team to have 5 points for every day the information is late, deducted from their overall score. Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.

Rule 11 - Bread Showpiece next / list / top

The following is a list of rules pertaining to the bread showpiece:

• The showpiece must be at least 2’ in height, calculated by the height from the top of the base to the top of the piece. No portion of the showpiece can extend over the table.  The showpiece must demonstrate a visual balance between yeasted dough and dead dough.
• There can be no artificial or inedible structural supports. Failure to comply with this rule will result in immediate disqualification.  Isomalt or caramelized sugar will be permitted during the competition to act as an adhesive for the bread piece.
• All teams must complete all preparations in the kitchen. No work will be allowed at the display table. Teams may not assemble a showpiece or add structural supports to a showpiece while it is on the display table. If a showpiece breaks en route to the display table or while on the display table, it must be returned to the competition kitchen to be fixed, and then placed back on the display table in order to be judged.
• No latex or silicon molds (with the exception of simple geometric shapes i.e. spheres, cubes, pyramids, cylinders, and cones) will be allowed unless they can be made during the competition and in front of the judges,.  No molds may be made of a pre-existing piece (e.g.: a statue) unless that pre-existing piece is also made during the competition and in front of the judges.  Chablons (not to exceed ½” in depth), templates (not to exceed ¼” thickness) and leaf molds will be permitted.  All chablons and templates, for showpieces only, are not required to be food safe materials.  Chablons cannot be stacked to create a multidimensional product.  Any shape template is allowed but must only be used as a guide for cutting.  Judges reserve the right to disallow or penalize for any item they feel is designed to circumvent the rules.
• Each team must submit 1 typed copy and one electronic copy (disk or CD formatted for pc) of a description of its showpiece and how it relates to the theme of the competition (not to exceed 300 words) as well as the recipes for bread and decorative elements used to create the showpiece to Lisa Baron, c/o Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001 by Monday, August 18, 2008. Failure to submit this information by this date will cause that team to have 5 points for every day the information is late, deducted from their overall score. Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.
• All showpiece components must be made during the competition and in front of the judges. This includes cooked sugar as well as sugar syrups.
• Only food- safe, edible colors will be permitted.
• Cold sprays intended to shorten setting time will be allowed.
• All baked bread pieces must be adhered to the showpiece using cocoa products or sugar products only. No glue products will be permitted. Failure to comply with this rule will result in immediate disqualification.
• Showpiece must incorporate the viennoiserie as described in Rule 9 pt. 8.  It may incorporate other breads as well.
• The showpiece must demonstrate proficiency in the following items or techniques:
  1. Yeasted doughs- proper fermenting, shaping and baking.
  2. Un-yeasted doughs- sheeting, molding and texturing.
• Each showpiece will be judged on the following criteria:
  • Representation of the theme
  • Accuracy of the actual showpiece to the written description
  • Attention to execution (how well the showpiece is made)
  • Overall look of the showpiece (clean, proportion)
  • Degree of difficulty
    • Structural support and how well it is put together
    • Quality of the yeasted doughs
    • Quality of the unyeasted doughs
    • Artistic value
    • Use of color and texture
    • Evaluation of individual elements:
      • Shape
      • Thickness
      • Dimension/size/proportion
      • Texture
  • How it relates to the sugar and chocolate showpiece and how well it complements the overall theme.
  • Adherence to the imposed dimensions
  • Originality

Rule 12 - Plated Dessert next / list / top

The following is a list of rules pertaining to the plated desserts:

• Each team must prepare 12 identical plated desserts.
  • 10   for Degustation
  • 1   for photo
  • 1   for backup
• Degustation of the plated dessert will take place on Sunday, September 21, 2008, in the order selected at random by the organizing committee.  At its specified time, each team must have its desserts ready to be served.
• The components of each plated dessert will be competitor’s choice, however, each plated dessert must have a yeasted raised product (i.e. brioche, savarin, doughnut, be creative!).  There are no restrictions with regard to hot or cold desserts.
• Each plated dessert shall not exceed 1 portion. 
• Each team must bring their own plates. There are no restrictions on the shape of the plated desserts. 
• Each team must bring to the competition, scaled out but not combined, all of its ingredients for its plated desserts. Each ingredient must be stored in a separate container with a generic label  (e.g.: chocolate, not brand x chocolate). For more detailed information on ingredients please see Rule number 17-point number 6.
• Teams can bring pre-ferments to Day 1 of the competition and mix their doughs during their mis-en-place time.
• Each team must execute all technical skills in building and presenting the plated desserts in front of the judges.
• Each team must submit 1 typed copy and 1 electronic copy (disk or CD formatted for pc) of a drawn schematic (diagram) of the plated dessert and the recipe, as described in Appendix A, to Lisa Baron c/o Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001 by Monday, August 18, 2008. The schematic shall show a side view of the plated dessert explaining each of its components. Failure to submit this information by this date will cause that team to have 5 points for every day the information is late, deducted from their overall score.  Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited.  Recipes and schematics cannot be changed once they have been submitted.  Failure to adhere to the recipe submitted is a 50-point deduction.
• Each plated dessert will be judged on the following criteria:
  • Adherence to the imposed size restrictions
  • Outside appearance and decoration of the actual dessert
  • Overall decoration including plate decoration
  • Interior appearance
  • Flavor of the individual components
  • Balance of flavor overall
  • Texture
  • Balance of taste (sweet: acidic: bitter: salty)
  • Originality
  • Degree of difficulty

Rule 13 - Entremet next / list / top

The following is a list of rules pertaining to the 3 identical Entremets:

• Each team must prepare 3 identical entremets: 1 to be incorporated into the sugar and chocolate showpiece, 1 for the degustation, and 1 back up for photography. The organizing committee will supply each team with 2 cake stands for displaying their degustation and photo entremets.  At the specified tasting time, each team must have 2 of its 3 entremets completely finished, up to and including any glazing and/or final decorations, i.e. sugar, chocolate work, etc.  The showpiece entremet must be completely finished and/or garnished and placed on the showpiece on the display table by 2:30pm.  The showpiece entremet must be identical in every aspect to the tasting and back-up entremets.
• The degustation entremets will be given to the degustation jury whole (uncut). Each entremet will then be sliced first in half and then into the required number of slices by a person designated by Organizing Committee. Teams may not slice their own entremets before giving it to the degustation jury.
• Degustation of the entremet will take place on Monday, September 22, 2008 in the order selected at random by the organizing committee. 
• Each entremets must serve 8 portions. The shape of the entremets will be competitor’s choice as long as it weighs between 1000 -1200grams.  

NOTE: The entremet will be weighed with the cake circle – please use cardboard cake circles only.

• All components of the entremets, including baked components, must be prepared, from scratch, in front of the judges.
• Each team must bring to the competition, scaled out but not combined, all of its ingredients for its entremet. Each ingredient must be stored in a separate container with a generic label  (e.g.: chocolate, not brand x chocolate).For more detailed information on ingredients please see Rule number 17-point number 6.
• Each team’s identical entremets must contain chocolate, not to exceed 50% of the entremets by appearance when cut.  (The organizing committee will not dictate nor restrict teams from using any chocolate of choice.)
• Each team must submit 1 typed copy and 1 electronic copy (disk or CD formatted for pc) of a brief description (not to exceed 150 words) with a drawn schematic (diagram) of the entremets and the recipe, as described in Appendix A, Lisa Baron, c/o Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001 by Monday, August 18, 2008. The schematic shall show a side view of a slice of cake explaining each of its components. Failure to submit this information by this date will cause that team to have 5 points for every day the information is late, deducted from their overall score. Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited.  Recipes and schematics cannot be changed once they have been submitted.  Failure to adhere to the recipe submitted is a 50-point deduction.
• The entremets will be judged on the following criteria:
  • Adherence to the imposed size restrictions
  • Outside appearance and decoration
  • Slicing of the cake and the interior appearance
  • Flavor of the individual components
  • Balance of flavor overall
  • Texture
  • Balance of taste (example: sweet: acidic: bitter: salty)
  • Originality

The following is a list of rules pertaining to the 2 entremet glaces.

• Each team must prepare 2 identical entremet glaces, 1 for the degustation, and 1 for a photo.  The organizing committee will supply each team with cake stands for displaying their frozen entremets.
• At the specified tasting time, each team must have its entremets glaces completely finished, up to and including any glazing and/or final decorations, i.e. sugar, chocolate work, etc.  The backup entremet glace must be identical in every aspect to the tasting entremet glace.
• Degustation of the entremet glace will take place on Monday, September 22, 2008, in the order selected at random by the organizing committee.
• The degustation entremet glace will be given to the degustation jury whole (uncut). Each entremet glace will then be sliced first in half and then into the required number of slices by a person designated by Organizing Committee. Teams may not slice their own entremet glace before giving it to the degustation jury.
• Each entremet glace must serve 8 portions. The shape of the entremet glace will be competitor’s choice as long as it fits on the 30cm (12inch) cake stand provided by the organizing committee.  There is no weight requirement for the entremet glace.
• All components of the entremet glace, including baked components, must be prepared, from scratch, in front of the judges.
• Each team must bring to the competition, scaled out but not combined, all of its ingredients for its entremets glace. Each ingredient must be stored in a separate container with a generic label (e.g.: chocolate, not brand x chocolate).  For more detailed information on ingredients please see Rule number 17-point number 6.
• The entremets glaces must include all of the following components:
  • Ice cream
  • Sorbet
  • A non-machine spun frozen component (e.g.: frozen parfait)
  • Cake component (meringue, biscuit, sponge, etc.)
• Each team must execute all technical skills in building and presenting the entremets glaces in front of the judges.
• Each team must submit 1 typed copy and 1 electronic copy (disk or CD formatted for pc) of a brief description (not to exceed 150 words) with a drawn schematic (diagram) of the entremet glace and the recipe, as described in Appendix A, to Lisa Baron by Monday, August 18, 2008. The schematic shall show a side view of a slice of entremet glace explaining each of its components.  Failure to submit this information by this date will cause that team to have 5 points for every day the information is late, deducted from their overall score. Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited.  Recipes and schematics cannot be changed once they have been submitted.  Failure to adhere to recipe submitted is a 50point deduction unless the organizing committee or head judge approves the change before the start of the competition.
• Each entremet glace will be judged on the following criteria:
  • Adherence to the imposed size restrictions
  • Outside appearance and decoration
  • Slicing of the dessert and interior appearance
  • Flavor of the individual components
  • Balance of flavor overall
  • Texture of the individual components
  • Overall texture as a entremet glace
  • Balance of taste (sweet: acidic: bitter: salty)
  • Originality

Rule 15 -Viennoiserie and Bread next / list / top

The following is a list of rules pertaining to the Viennoiserie and bread categories:

Viennoiserie

• Each team must produce one type of either laminated or enriched dough used to produce two (2) different Viennoiserie items
• Each team must produce 20 of each Viennoiserie item for a total of 40 pieces:
  • 10 for Degustation
  • 3 for photo
  • 4 for backup
  • 3 for buffet table
• Each finished piece must weigh 90-120grams after baking, including toppings, fillings, garnishes, icings and glazes.  Each type must weigh the same, but the different styles can have different weights.  For example, if you make croissants and pain au chocolats, all the croissants must be the same weight, all the pain au chocolats must be the same weight, but the croissants and the pain au chocolates can be different weights.
• Viennoiserie will be judged on the following criteria:
  • Adherence to the imposed weight restrictions
  • Interior and exterior appearance
  • Composition of flavor overall
  • Texture
  • Originality
  • Degree of difficulty
• Each team must submit 1 typed copy and 1 electronic copy (disk or CD formatted for pc) of the recipe(s) for the Viennoiserie, as described in Appendix A, to Lisa Baron c/o Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001 by Monday, August 18, 2008. No Schematics are required. Failure to submit this information by this date will cause that team to have 5 points for every day the information is late, deducted from their overall score. Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited.  Recipes cannot be changed once they have been submitted.  Failure to adhere to the recipe submitted is a 50-point deduction.

Bread

• Each team is to produce 10 baguettes at a weight of 250 grams each (after baking weight).
• Each team is to produce 12 loaves of a second bread of the baker’s choice. These loaves must weigh 500-600 grams (after baking weight).
• Starters and pre-ferments will be permitted for the production of all breads. Have these starters and pre-ferments ready upon request of the judges before the beginning of the competition.  NO dough conditioners are allowed.
• Any grains, seeds or specialty flours must be approved by the judges before the start of the competition.
• Each team must submit 1 typed copy and 1 electronic copy (disk or CD formatted for pc) of the recipe for each bread, as described in Appendix A, to Lisa Baron c/o Carymax LLC, 45 West 34th Street, Suite 600, New York, NY 10001 by Monday, August 18, 2008. Failure to submit this information by this date will cause that team to have 5 points for every day the information is late, deducted from their overall score. Team names may be printed only on the outside of computer disk and must not appear on the hard copy or electronic documents.  The use of any brand name in any recipe is strictly prohibited.  Recipes cannot be changed once they have been submitted.  Failure to adhere to the recipe submitted is a 50-point deduction.
• The two (2) varieties of bread will be judged on the following criteria:
  • Adherence to the imposed weight restrictions
  • Overall aesthetics, exterior and interior  
  • Proper fermentation and baking
  • Flavors and textures
  • Degree of difficulty in fermentation methods and shape

Rule 16 - Work habits, Organization, and Hygiene
next / list / top

In addition to the above-mentioned items, each team will be judged on work habits, organization, and hygiene using the following criteria:

• Time fulfillment
• Organization of the work space
• Organization and proper use of time
• Cleanliness of work space, equipment, work, and self throughout the competition
• Skill in preparing Entremets
• Skill in preparing Plated Desserts
• Skill in preparing and assembling the Sugar & Chocolate Showpiece
• Skill in preparing and assembling the Bread Showpiece
• Skill in preparing Viennoiserie
• Skill in preparing Baguettes
• Skill in preparing Baker's Choice Bread
• Proper use of ingredients and proportions (no waste)

Rule 17 - General Rules next / list / top

1. The organizing committee will not address any questions asked about the rules after Monday, August 18, 2008.
2. All team’s finished work will be displayed to the public.
3. All presentation tables will be provided. No additional décor of any kind is permitted. The organizing committee will supply a 6’ x 30’ (1.8 m x 0.9 m) table with linen and skirting to be used for presenting each team’s showpieces, and viennoiserie.  All work must be done in team’s assigned kitchen only.
4. Each team will be allowed access to its kitchen from 6 – 10am on Sunday, September 21, 2008.
5. The first day of competition will begin at 11am on Sunday, September 21, 2008 and conclude at 5pm that evening. The second day of competition will begin at 6am on Monday, September 22, 2008 and conclude at 2pm the same day. Each team will then have until 2:30pm to finish assembling their display table. All work, with the exception of the mixing of doughs as described in previous rules and display table final assembly, must be completed within this 2-day, 13-hour time limit.
6. Any items or ingredients that can be made in a kitchen, must be made during the competition, with the following exceptions: feuilletine, feuille de brick, pate de brick, phyllo, shredded phyllo, spring roll and wonton wrappers, dried fruit, grains, seeds, candied fruit, nuts, specialty flours, pre-ferments, starters.  In addition, you may bring the following:

   • Pastry fondant, gum paste
     1. All commercial cereals
     2. All commercial wafers products (feuilletine, royaltine, phyllo, feuille de brique)
     3. All commercial chocolate products except for modeling chocolate and coating chocolates (couverture, raw cocoa butters, precolored cocoa butters, cocoa powders are permitted).
     4. All commercial fruit purees and IQF (Individually Quick Frozen) fruit;
     5. Fruit that is peeled and/or segmented/sliced, as long as it is not done in an artistic or decorative way.
     6. All commercial nut pastes (as long as it is solely comprised of all nut product with no sugar or other flavorings added)
     7. Transfer Sheets
     8. Dried fruits i.e. raisins, prunes
     9. Fruit juices
     10. Extracts and compounds will be permitted, however judges may elect to deduct points for their use.

7. The organizing committee will supply each team with a working kitchen equipped with a refrigerator, freezer, sink, speed rack, induction stovetops, 12 sheet pans, three stainless steel work tables, two marble tops for stainless tables, one convection oven, one deck oven with steam proofing cabinets, chocolate warming machines, microwave, stand mixer with all attachments, 20 quart mixer, spiral mixer, dough sheeter that will be shared between two kitchens, bread board.
8. Teams must supply their own pots, pans and hand tools (stainless steel bowls, ladles, whisks, spatulas, saucepots etc.).
9. The organizing committee and the judges reserve the right to inspect each team’s tools, ingredients, workspace etc. before the competition begins.
10. The organizing committee reserves the right to reproduce and use all teams displays and recipes.
11. In the event of serious dispute over regulations or a problem not mentioned in the rules, the judges and/or organizing committee will address the and a final decision will be made.
12. After the work jury has finished their judging and during the final tallying of the scores, each team must remove all product and equipment from their kitchen. Each kitchen must be clean and empty before the commencement of the awards ceremony. 
    

Rule 18 - Judging & Scoring next / list / top

How the judging and scoring will work:

1. The judicial panel will be made up of 3 separate juries – Artistic, Degustation and Work (10 artistic, 10 degustation, and 4 work habits/hygiene) - and 2 additional judges named heads of the judicial committee.  The degustation jury will be divided into 2 groups – plated dessert and viennoiserie will be tasted by both the bread Degustation jury and pastry Degustation jury. Bakers will judge Bread Artistry and Bread Work.  Pastry Chefs will judge Pastry Artistry and Pastry Work.
2. Each jury will operate independently of the others. The percentages from each category will be added together by an independent party. The winning team shall be the one with the highest overall score.
3. In Degustation categories with 10 judges, two highest scores and the two lowest scores will be dropped. The remaining 6 scores will be averaged.
4. In the degustation categories where there are only 5 judges, the high score and the low score will be dropped, and the remaining 3 scores will be averaged. 
5.  In the work category where there are 4 judges, no scores will be dropped, and the 4 scores will be averaged.

Rule 19 - Prizes & Awards next / list / top

The prize money will consist of the following:

• 1st Prize-                   $10,000.00
• 2nd Prize-                  $ 5,000.00
• 3rd Prize-                   $3,000.00
• 4th Prize-10th            $1,000.00

• In the event of a tie, the prize money for each place will be split. (e.g.: in the event of a tie for first place, prize money for first and second place will be divided evenly by the two teams.)
• “JUDGES FAVORITE SUGAR/CHOCOLATE SHOWPIECE”. The judges will determine this non-monetary award.
• “JUDGES FAVORITE PASTRY DEGUSTATION.” The judges will determine this non-monetary award.
•  JUDGES FAVORITE BREAD CENTERPIECE.” The judges will determine this non-monetary award.
• JUDGES FAVORITE BREAD.” The judges will determine this non-monetary award.
•  JUDGES FAVORITE VIENNOISERIE.” The judges will determine this non-monetary award
• “BEST TEAM SPIRIT”. This non-monetary award will be given to the team who demonstrates excellent teamwork, sportsmanship, and camaraderie.

The decision of all jury members is final and binding, and cannot be challenged. The Organizing Committee is not involved in the judging and scoring process during the competition. Participation in this competition is deemed acceptance of all the rules set forth above.