• Group Name : Asia Pasific Onboard Travel
• Period of stay : 31 may-4 June 2011
• Hotel : Sanur Beach Hotel

ACCOMMODATION RATES

• Superior USD $83.00 net/room/nite
• Deluxe Garden USD $94.00 net/room/nite
• Deulxe Sea View USD $115.00 net/room/nite
• Suite room USD $230.00 net/room/nite

Remarks : Nett Rates, for all market

BENEFITS FOR THIS GROUP

• Daily Breakfast for 2 person.
• Rates are included 21% Tax and Services.
• Welcome drink upon arrival.

GENERAL CONDITIONS

1. All room rates are net inclusive of 21 % Government tax and service charge.
2. Check-in time procedure after14.00hrs and check out time before 12.00hrs.
3. EARLY CHECK IN: 50% charge from the quoted rates will be applied for any early check in before 10.00 am.
4. DAY USE: Up to 06.00 pm, 50 % charge from the quoted rates will be applied. If room held after 18.00 hrs, normal room rates will be applied.
5. There will be NO complimentary room valid for this booking as the rate quoted already very special one.
6. All payment will be on guest account therefore please submitting every individual guest’s credit card in order to secure the booking as well the rooming list.
7. Not include laundry, mini bar, telephone services, room services

ACTIVITY (GOLF) at New Kuta Golf Course

• Date : Monday, 01st June 2011
• Time : 08.00 am
• Min Person : 16 persons
• Golf Course : New Kuta Golf Course

Rate Foreign Weekday: USD $120 net/person (18 Holes)

The above rates are already including Green Fee, Cart Fees, Caddy Service, Players Insurance and tax.

• Name list : TBA
• F&B Arrangement : include lunch + Transfer

PAYMENT SYSTEM

Payment : 50% Down Payment will be required one Month before the Tournament The balance will be done on the day of the tournament.

Cancellation fees after confirmation will apply as follows :

• Cancellation within 1 (one) week before the date of the event : 50% of the total Estimated budget.
• Cancellation within 2 (two) days before the date of the event : 75% of the total Estimated budget.
• Cancellation within on the date of the event : 100% of the total Estimated budget.

• • All applicants must be qualified chefs / cooks, currently working for a recognized airline or an airline caterer.
  • All applicants must have approval from their management for all cost and liabilities.
  • Only white and plain plates should be used for sample presentation plates. Any logos other than sponsor’s plates will be disqualified.

  All applications must:

  1. Complete the Entry Form in English
  2. Supply with Menu description, ingredient list, recipes for all related (must be in metric units) menu items.
  3. All menu specifications should be included with pictures of the dishes.
  4. All pictures attached should be JPG format.
  5. If cooking method involved clarifications must complete in correct cooking terms.
  6. Proper spelling for cooking terms to be used.

  If the applicant is successful for the final round:

  1. Each individual or their companies must cover all Registration, related travel, accommodation other related expenses.
  2. All travel and personal insurance and liabilities must cover by the individuals or their companies. APOT.asia will not be able to take any responsibilities.
  3. All special equipment or tools to be supplied by the applicants

  The food presentation for the first round entry:

  1. All applicants must fill up the following entry form and send via email or by using the Entry Form on APOT.asia (The website entry form is available only to paid members – sign up now)
     • Full Name:
     • Preferred name to be called:
     • Age:
     • Nationality:
     • Passport Number:
     • Sex:
     • Postal Address:
     • Email Address:
     • Phone Number best contactable:
     • Second preferred contact number:
     • Your Establishment / Employer:
     • Establishment Address:
     • Immediate Manager:
     • Immediate Managers contact details:
     • Phone number:
     • Email Number:
     • Your entry theme (if any)
     • Declaration – The entry you submit to this competition was design and prepared by my self and produced by myself: YES / NO
  2. The applicants must produce all entries and if the entry submitted is not applicants own creation organizers hold rights to disqualify.
  3. Each competitor must supply with a balance 5 star 3 course (Starter, Main and Dessert) airline meal suitable for and economy class or buy on board.
  4. Each meal must be prepared hot or cold dish up appropriate dish and photographed (JPG) Then they must be clearly identify according to the meal type.
  5. All applications should be submitted to the following address via email.
  6. If the applicant selected for the final round organisors will request the hard copy of your entry for marketing and advertising purposes.
  7. Once applications submit to the above address organisors (APOT.asia) reserve rights to use these information for further marketing purposes.

  Selection procedure:

  Judges decision will be the last and no further explanation or complain will be provided to any concern applicants applications.

  Judging point system total points calculated from 80 as below

  1. 30 – Presentation.
  2. 20 – Correct cooking methods and taste explanation according to the recipe and description.
  3. 10 – Authenticity and originality.
  4. 20 – Realistic serving suggestions in the each cabin and cost description.

  6 highest scored finalists applicants will meet at the final round held during APOT.asia conference held on 1st to 3rd June 2011 in Bali, Indonesia.

  At The Location:

  • 6 Cooking Stations at the Flight Kitchen / Hosting hotel
  • Local caterer will organise local chefs to accommodate with competitors to familiarize local produce and other requirements.
  • Official Camera person will be their to take pictures of your dishes
  • Their will be a MC who will go through competitors dishes during the presentation, please provide enough details about your dishes to the person prior to the presentation.
  • AV and DVD facilities provided for you to use if necessary
  • 6 Flight Attendants to bring chefs and food to the stage on the day
  • Product sponsors will be sourced by the local caterer please send your product list to the nominated person ASAP.

  Final Round:

  • Five finalists will be participating at Alpha – APOT.asia competition to win the Trophy and the Asia Explorer package.
  • Competitors will accommodate with Local chefs from local caterer during the stay in Bali to assist with their local needs. (They will be introduced on the arrival)
  • Competition Briefing will be held at the Host hotel Lobby Lounge at 7.00PM on 31st May 2011.
  • Uniforms, and all related needs will be distributed at this time and all competitors and judges must attend to this meeting.
  • Competition will be held in (to be finalized) kitchen on 01st June 2011
  • Competitors must be reported to Nominated kitchen 0700hr
  • Competition starts at 0730hr
  • Competition finished at 1230hr
  • Competitors must lease with local nominated represented person re entry passes and related information regarding kitchen floor, equipment and other local information – (to be finalized and will communicate wit the finalists)

  At the Kitchen:

  *Competitors will be given Product Box with selected ingredients.

  • Competitors must use 80% of provided ingredients to set and design their menus and recipes.
  • Each individuals will be provided with a working station and ingredient box (list of ingredients will be provided to you once selected for the final round)
  • All competitors will be provided with a chef’s jacket for the presentation ceremony. Individual competitors must provided with black shoes and black pants
  • To use during the hot and cold cooking all chefs must bring their own uniform. These uniforms must remain no company logos or names.
  • All competitors will be given 5 hours to prepare and serve;
  • 3 x Three-course meal suitable for Economy or Buy On Board passenger
    1. One dish for tasting
    2. One dish for presentation at the award ceremony
    3. One dish for photographs.
  • All competitors will be provided with white china dishes at the day of the cook off.
  • All competitors will be provided with one small cart to carry prepared food to transport to the presentation ceremony. Organisers will take care of transportation.
  • First ½ hour Judges will explain process for the day and check station and bought ingredients
  • Basic stocks and equipments will be provided
  • Only competitors can be work in the kitchen
  • Cooking of all dishes 4 hours
  • Tasting and cleaning ½ hour
  • Hot cooking point table:
  • 30 points – Taste and innovation
  • 10 points – Preparation and cooking methods
  • 10 points – Personnel hygiene and food safety
  • 30 points – Practicality, presentation new plating ideas

  Products box:

  Competitors must use at least 2 products from each category of materials.

  Products in the product box:

  • Sirloin fillets – 1kg
  • Lamb back straps – 1 kg
  • Chicken thigh and breast 1kg

  Seafood

  • Sea Prince Abalone 300gr
  • Fillet of white fish 1 kg
  • Large prawns cleaned 1 kg
  • Cuttle fish 1kg

  Vegetables

  • Fresh garden mix salad 500gr
  • Selection of root vegetables (carrot, Parsnip, onion, garlic and ginger) 1kg
  • Selection of Local vegetables 1kg
  • Baby potatoes 1kg
  • Pumpkin 500gr
  • Tomato 1kg
  • Lime 2 numbers

  Grocery

  • Abalone sauce 1can
  • Coconut cream 1lt
  • Egg 1dozen
  • Olive oil
  • Parmesan cheese 100gr
  • Basic ingredients – Flour, sugar, salt, pepper, oil seasoning etc

  Cargo Spices Products

  • RANDANG PREMIX 500gr
  • BERIYANI PREMIX 500gr
  • MEAT CURRY PREMIX 500gr
  • SAMBAL PREMIX 500gr

  Local Supplier

  • Chicken Stock 1kg
  • Fish Stock 1kg
  • Demi Glaze 1kg
  • Hollandaise Sauce 1kg
  • Herb Dressing Mix 1kg
  • Panna Cotta mix 1kg

  Dairy Products

  • Culinary Cream 200ml
  • Whipping Cream 200ml
  • Mozzarella 200ml
  • Cream Cheese 200ml
  • Butter 200gr

  A common market products table will be set up at the kitchen door for competitors to self serve. If need any products other than those supplied are required, competitors can bring along. Suppliers will supply the basic sauces and ingredients (best utilization of product to your creations will be an advantage). At the presentation, the competitor must explain individual dishes to the judges and the audience in English (Competitor can accommodate your own translator or a speak person if needed). One set of meal dishes will be photographed after the judging at the kitchen. These pictures will be shown to the audience at the final tasting and explanation session at the hotel.

  Cooking competition award presentation night

  Final judging and the presentation of the dishes:

  • Opening of the doors music playing light flashing
  • Judges entering to the hall funky music and lighting MC introduction and sit at the stage table. Judges will be accompanied by uniformed cabin crew members from Garuda Indonesia Airlines.
  • Competitors arriving MC introduction (big screen and display the previous day action and final dishes). All competitors will stand up in one line at the stage. Walk to the stage by uniformed cabin crew members from Garuda Indonesia Airlines, cabin crew carry the presentation tray.
  • First competitors introduce their dish and explain. (DVD pay with previous day activities)
  • Judges will give comments re competitors and competition. (10 minute per competitor max)
  • Audience will ask Questions after all competitor present their dishes (5 to 10 minutes)
  • Close for the afternoon

  At the Award presentation ceremony:

  • MC invite individual Judges to the stage and receive certificates and a gift from APOT.Asia. (Judges stay in the stage)
  • MC invite individual competitor to the stage and hand out the certificates of participation and a gift from APOT.asia. And stay in the stage.
  • MC announces the winning price; invite APOT.asia Chairman to the stage
  • APOT.asia Chairman short speech and thanking to all parties, and invite major sponsors to the stage for the award presentation.
  • Chief Judge hand-over the final result to the APOT.asia Chairman and announce the winner major sponsor will hand-over the winning price.
  • Winner takes the price and speech and pictures with Chief guest, sponsors and Judges.
  • Close competition and ceremony.