SILVERPOON YOUNG CHEF COMPETITION RULES 2018
The MTÜ Gastronomy Society of Estonia (“The Society”), with its registered office at Kollane 4, Tallinn, Estonia 10147, is the Organiser of this initiative called “Silverspoon Young Chef Competition 2018” (“YCC”).
The initiative consists of an Estonian talent search open to young Chefs of legal age to a maximum of 24 years at the time of submission of their application, who meet the requirements listed below. The registration will be launched on the 21stof May 2018, and closes on the 21stof June.
These rules will be available on www.silverspoon.ee (the “Site”). All participants are invited to carefully read these rules: in participating in the initiative, participants declare to have understood and accepted all of the terms set forth herein.
1.1 The purpose of the initiative is to support the principles of the culture of good food in Estonia, through a project that aims at identifying talented young chefs in order to celebrate their talent and encourage their professional growth.
2.1 To participate, candidates must register at: www.silverspoon.ee
2.2 For the purposes of the definition of “Shortlist”, of the identification of Local Finalists and the Winner of the Finale, the initiative will be divided into the following 4 phases:
2.3 Event dates and locations may change: any change will be published on www.Silverspoon.ee and communicated directly to participants. Events may also take place during the date of the “Finale”, to which the 10 Finalists may be invited.
3.1 Participation in this initiative is open exclusively to Young Chefs who meet the following requirements:
3.2.1 To compete Young Chefs possessing the requirements indicated above must register online by completing the form available on the Site. It is not possible to save the form, so registration must be completed without interruption.
3.2.2 The form must be completed in Estonian or English:
3.2.3 Work History and Signature Dish Information, need to be attached as files:
3.2.4 Candidates must also answer the following mandatory questions in Estonian or English:
3.2.5 The Society may not be held responsible in the event that the information provided for participation and/or the contact information is incorrect or inaccurate. The Society reserves the right, at any time, to check the validity of participant information (including the ID of the participant, age, place of residence), and to request any information it deems necessary to verify the statements made during registration, and to proceed with the disqualification of participants who violated of these rules.
3.3.1 A panel of Estonian expert chefs will act as judges (“Chef Panel”) for the 2018 YCC. They are independent from The Society. In Phase 2, they will define a shortlist of a maximum of 10 Young Chefs to compete in the Black Box Cooking Semi-Finals.
3.3.2 The selection process be managed by the Chef Panel, which will, at its discretion, rely on the support of a local professional expert or entity.
3.3.3 For the purposes of the definition of the Shortlist, applications will be evaluated according to the following criteria, each of which will be assigned a score by the members of Chef Panel, for a maximum total of 75 points for each Chef Panel Member. The opinion of the Chef Panel is final.
3.3.4 The shortlist of 10 candidates will be determined based on the sum of the scores assigned to each candidate for each of the above criteria, who will then proceed to the next phase of the YCC. Only selected candidates from each respective shortlist will be notified by phone and/or email by The Society. Their names will also be published on the Site and on the Silverspoon Facebook page.
3.4.1 The Semi-Finals will take place during Phase 3 for each of the 10 Candidates, with e Finalists being chosen for the Grand Finale. The specific dates, locations and any other logistical details on the Semi-Finals will be announced by The Society.
3.4.2 During the Semi-Finals, Young Chefs will be required to cook from a “Black Box” of ingredients selected by the Chef Panel. The Chef Panel will only announce in advance whether there will be 2 Black Boxes (i.e., 2 courses) or 1 Black Box (1 course only).
3.4.3 The Chef Panel will announce on the day or days of the Semi-Finals the preparation time, and permitted cooking time.
3.4.4 The Chef Panel will taste the dishes of each of the young chef and judge them on the basis of the criteria mentioned below, giving a score between 1 and 30 points for each criterion, for 100 points total, for each member of the Chef Panel.
3.4.5 Based on the sum of the scores assigned to each candidate for each of the above criteria, the Chef Panel will select 3 Finalists for the Grand Finale. The Finalists will be published on the Site.
3.5.1 The Grand Finale is scheduled for the 16thof October in Tallinn, at a location to be named at a later date.
3.5.2 Side events may also take place during the dates of the Grand Finale, to which the Finalists may be invited. It is therefore important that all participants ensure their availability during said period.
3.5.3 During the Finale, the 3 Finalists will once again face a challenging Black Box Competition of either 1 or 2 courses. The voting system will mirror the 100 point system from the Semi-Finals, with the possibility of a special surprise guest added to the Chef Panel.
3.5.4 Based on the sum of the scores obtained by each Finalist, a classification will be made and first place will be given to the highest ranked Young Chef.
3.5.5 Results of the Finale will be published on the Silverspoon Site as well as on its Facebook page after the date of the event.
4.1 Content sent with the application must not contain images that are deemed offensive or contrary to public morals (vulgar, violent scenes, illegal activities, discriminatory in terms of religion or race etc.) that in any way violate the rights of third parties, present defamatory content, invade the privacy of others or violate copyrights.
4.2 The Society reserves the right to moderate, reject or disqualify any participation that, in its opinion, is deemed to be indecent, offensive, inappropriate, is contrary to the spirit of this initiative, or can potentially be detrimental to the The Society the Chef Panel, the YCC initiative or the image or reputation of a third party. If a candidate selected in the Shortlist or Semi-Finals undertakes anti-social or inappropriate activities in conjunction with the Semi-Finals or Grand Finale, The Society reserves the right to disqualify and/or implement any action deemed necessary in defense of its rights and principles.
4.3 All materials submitted for participation must be original.
4.4 By participating in the initiative, each participant declares and confirms:
4.5 Materials may only be sent electronically. Any materials sent by other means will not be taken into consideration.
4.6 Images and recipes sent, as well as the names and images of participants and the shooting of photos/videos of anticipated events (Semi-Finals, Grand Finale), that depict the participants and their recipes will be used at the discretion of the The Society to promote the YCC initiative and any product or service offered by The Society, connected with the YCC initiative itself, through any means of distribution and for an unlimited period of time, without The Society having to provide any remuneration to the participants.
4.7 By submitting his or her content, participants waive any right to said content (the right is hence given to the promoter), and may not request any financial compensation for potential future use. Content must be free from copyright, and will not be returned.
4.8 Participants will also be involved in potential promotional and advertising initiatives connected to local events and the Finale.
5.1 This document includes all of the information required for participation in the YCC initiative. In taking part in it, participants accept all of the clauses contained herein.
5.2 Employees of The Society may not participate, nor may their immediate family members and all those who are involved in the production and management of this initiative. Family members of the Chef Panel are excluded from the YCC.
5.3 Participation in the Semi-Finals and the Grand Finale and winning the title at stake are not transferable, and have no economic value.
5.4 The Society does not assume any liability for damages or losses incurred by the participant as a result of participation in this initiative, subject to the responsibility of The Society in the event of death or injury suffered by the participant due to any form of negligence of The Society itself.
5.5 The Society cannot be held responsible for any technical problems, human error or unauthorised interventions that may affect the proper registration on the site, or which result in the loss or corruption of data acquired.
5.6 Any decision of The Society with respect to any promotional aspect shall be deemed final and irrevocable.
5.7 The Society shall not be responsible for any delay or inability to perform its obligations as a result of any interference, act, omission, event or circumstance beyond its reasonable control (for example due to war, terrorism, state of emergency or disaster, including natural disasters, computer virus, bugs, tampering,, unauthorised intervention, technical issues or anything that may affect the administration, security, fairness, integrity or the proper conduct of the initiative).
5.8 In addition, The Society reserves the right, at its sole discretion and as permitted by law, to (a) disqualify any participant responsible for interference and/or (b) with the consent of the competent authorities, to modify, suspend or cancel this initiative.
5.9 These rules are prepared in accordance with Estonian law. The YCC initiative is subject to the exclusive jurisdiction of the Estonian courts.