AUI Fine Foods (Albert Uster Imports) is organizing a pastry competition called AUI Pastry Cup which will run from June 10-11, 2019 under the conditions and rules set below. These conditions and rules are subject to change from time to time as may be determined at the sole discretion of AUI.

I. Recipe Submission Phase 1

The competition is open to people working in the United States over the age of 21 at the time of the application submission. Applicants must be currently employed as professional chefs and have 5 years professional experience.

Persons employed or contracted by AUI in the last 12 months are not eligible to enter.

Applicants will be required to submit an application certifying their eligibility and a recipe with photo. The submitted recipe must be an original plated dessert using AUI Products and utilizing the theme "Secret Garden," defined below in Section V. One entry per applicant.

All submitted recipes become the property of AUI to be used and distributed however is seen fit in perpetuity.

Recipe submissions and competitor applications should be submitted online at https://secure.auifinefoods.com/aui-pastry-cup. Only submissions received through this platform will be accepted, and all submissions are due no later than5:00 PM (noon) ET on March 12, 2019.

AUI reserves the right to postpone the closing date for entries.

All incomplete or false entries will be considered null and void and will be disqualified.

From the pool of submitted applications and recipes, a selection committee of nonaffiliated judges will select 6 finalists based on a blind recipe review. Submissions will be scored based on technical skill, creativity, and degree of difficulty displayed in the submitted photo and recipe.

The 6 finalists will be notified that they have advanced to the live competition stage via email by 5:00 pm EST on March 28, 2019. Competitors must accept their spot by April 2. Two alternate will also be notified on the above timeline in case of competitor drop outs.

The 6 selected competitors must be available to arrive on Sunday, June 9, 2019, and compete at AUI Headquarters in Gaithersburg, MD on Monday, June 10 through June 11. All chef competitors will need to be present for all 3 days.

The 6 finalists must send via email a resume, headshot, and a signed acknowledgement of competition dates and property rights assignment from his/her employer no later than 12:00 PM (noon) EST on April 8, 2019.

II. Recipe Submission Phase 2

The 6 finalists must send via email a resume, headshot, and a signed acknowledgement of competition dates and property rights assignment from his/her employer no later than 12:00 PM (noon) EST on April 8, 2019.

All final competition recipes must use AUI product where applicable. Brands not distributed by AUI will not be allowed at the competition if AUI distributes a similar product. No competing brands of couverture, puree, or any other ingredient will be allowed. If a competitor would like a special exception, they must submit a formal request and explanation to the organizing committee with the relevant recipe by May 20, 2019.

Recipes cannot be changed once they have been submitted and must be used in the plated dessert portion of the final competition. In the event the competitor would like to change their recipe after submission, the change and explanation must be submitted to the organizing committee for approval by 12:00 PM (noon) on June 1, 2019.

All competition recipes become the property of AUI to be used and distributed however is seen fit in perpetuity.

AUI will organize and pay for transportation, accommodations, and meals for the 6 competitors.

III. Logistics

AUI will organize and pay for transportation, accommodations, and meals for the 6 competitors. Expenses for anyone accompanying the competitors will be the sole responsibility of the competitors.

AUI will contact competitors via email to begin coordinating travel and hotel arrangements no later than 5:00 pm EST on April 22, 2019.

Competitors must arrive in Gaithersburg, MD on Sunday, June 9, 2019 by 3:00 pm EST. On arrival day, all competitors will be required to attend a competition meeting to review rules, answer questions, and receive chef jackets and aprons.

Competitors will depart Gaithersburg, MD after the conclusion of the competition on Tuesday, June 11, 2019.

IV. Equipment and Raw Materials

Each chef competitor selected for the competition will be supplied a worktop with standard kitchen equipment. A list of available equipment will be sent to competitors via email no later than 5:00 pm EST on April 8, 2019.

Ingredients will not be provided with the exception of AUI ingredients and commodities. Competitors will receive a list of the commodity/pantry items via email no later than 5:00 pm EST on April 8, 2019. Any other ingredients or equipment/tools shall be the responsibility of the competitors. Competitors must provide all of their own plates and display trays. Competitors must complete an order from provided by AUI for all AUI ingredients needed by the competition. This form must be completed and returned via email by May 20, 2019 or no products will be ordered. Competitors may not make any changes or substitutions once this form is submitted. If a recipe calls for an item provided through AUI’s SOS programs, that items will need to be ordered according to the SOS cutoff deadlines, found here.

Each candidate must provide his/her own small equipment (side towels, knives, piping tip, etc.) and any equipment specific to his/her recipes. Candidates may scale their ingredients prior to the event.

AUI is not liable for any loss, theft or damage of or to the equipment or products supplied or created by a candidate at any stage of the competition.

All competitors must wear black pants and kitchen-appropriate footwear. Official branded jackets and aprons will be supplied by the organizing committee.

The equipment and food will be inspected for compliance by workmanship judges prior to the start of the Live Competition phase.

Any candidate violating the rules of the competition may be eliminated at the sole discretion of Judges and AUI

V. Live Competition

All finished products will be judged 70% on taste and 30% on workmanship. Final scores will be an average of the judges’ scores.

Theme: The theme of the 2019 AUI Pastry Cup is “Secret Garden”. This theme can be shown in competitors finished products in various ways. Whether it be through taste, aroma, appearance, or a play on the surprise element of a secret garden; competitors will be judged on the use and incorporation of the theme into their dishes.

Workmanship: Competitors are expected to keep a clean work station and uniform at all times and minimize waste. Workmanship will be judged on a criteria of cleanliness, organization/preparedness, proper scaling (10% waste or less), efficient use of time, and proper use of equipment.

Any component of the competition may be worked on at any point. It is up to the competitors to set a schedule for themselves.

Round 1:Plated Desserts

Each chef competitor will need to make 6 Plated Desserts using the recipe submitted during the initial round of the competition. Failure to adhere to recipe submitted in advance of the competition may result in a penalty.

Chef competitors will have 2 minutes to present to judges inspiration and flavors. Total judging time will be 10 minutes per competitor.

Any delay in submitting the dessert for judging shall entail a penalty.

Each plated dessert will be judged on overall appearance interior and exterior, balance of flavor and textures, degree of difficulty and utilization of theme.

Round 2: Frozen Dessert

Each chef competitor will need to produce 12 Frozen Handheld Molded Ice Cream Pop or Sandwich. Each frozen dessert will be judged on overall appearance interior and exterior, balance of flavor and textures, degree of difficulty and utilization of theme.

All components of the frozen dessert, including baked items and décor, must be prepared from scratch.

Chef competitors will have 2 minutes to present to judges inspiration and flavors. Total judging time will be 10 minutes per competitor.

Any delay in submitting the dessert for judging shall entail a penalty.

Round 3: Entremet, Petite Gateaux, Verrine

Each chef competitor will need to produce 2 identical Entremets. Each entremets will be judged on overall appearance interior and exterior, balance of flavor and textures, degree of difficulty and utilization of theme.

All components of the entremets, including baked items and decor must be prepared from scratch. Each entremet must include décor/finish(glaze), mousse, crunch, cake, cream.

One entremet will be displayed whole to the judges and one will be sliced by the organizing committee for the judges to taste judges.

Each chef competitor will need to produce 12 Petite Gateaux. Petite Gateaux will be judged on overall appearance interior and exterior, balance of flavor and textures, degree of difficulty and utilization of theme.

All components of the Petite Gateaux including baked and decor must be prepared from scratch.

Each chef competitor will need to produce 12 Mini Verrines. Verrines will be judged on overall overall appearance interior and exterior, balance of flavor and textures, degree of difficulty and utilization of theme.

All components of the Mini Verrine including baked and decor must be prepared from scratch.

Chef competitors will have 5 minutes to present to judges inspiration and flavors. Total judging time will be 15 minutes per competitor. The judges will have 30 minutes for deliberation after the judging is complete.

Any delay in submitting the dessert for judging shall entail a penalty.

Points distribution is as follows:
Plated dessert 16%
Frozen Dessert 16%
Entremets 16%
Petite Gateaux 16%
Verrine 16%
Workmanship 20%

Live Competition Schedule: Competitors will work in ten minute staggered start times. Starting positions will be drawn on Sunday during the Judge’s Meeting. Starting positions will remain the same throughout the duration of the competition.

Day One:
8:00am- Staggered start times, 10 minutes
12:00pm- Plated dessert (6 plates) judging, staggered 10 minutes
2:00pm- Current standing announced
5:00pm- Staggered end times, 10 minutes

Day Two:
8:00am- Staggered start times, 10 minutes
10:00am- Frozen dessert judging (12 pcs), staggered 10 minutes
11:30am- Current standings announced
1:00pm- Entremets (2), petit gateaux (12 pcs), and verrines (12 pcs) judging, staggered 15 mins
2:30pm- Judge’s deliberation
3:30pm- Winner announced

Prizes
1st Prize: $5,000 Cash, so good.. Magazine Advertisement, $500 AUI Product
2nd Prize: $3,000 Cash, $250 AUI Product
3rd Prize: $2,000 Cash, $150 AUI Product