August 26-27, 2023

"Historical Park", village of Neofit Rilski, Bulgaria.

1. GENERAL CONDITIONS

1.1. The festival aims to preserve, promote the culinary heritage and present the traditional foods of various ethnic groups. To meet and rediscover dishes that are already disappearing and those that we do not know. We will recall forgotten tastes, because taste also has a memory. We will look for the right and intriguing way to make good food recognisable to young people and children

1.2. Professional chefs, musical ensembles and craftsmen from Bulgaria and other countries are invited to the Festival.

1.3. The participation of professional chefs, musical ensembles and craftsmen in the Festival is free of charge.

1.4. Applications for participation in the Festival are accepted until July 20th, 2023 and are subject to registration on the day of their submission. From the moment of registration of the application, the applicant acquires the status of a participant. Participants submit a request to the organising committee by email event@ipark.bg.

1.5. Participants must present themselves in a chef's uniform: jacket, trousers / skirt (black or another colour the same for the whole team), apron, hats). Participants must have valid medical records.

2. WORK STAND EQUIPMENT

2.1. Workplace equipment includes:

electricity;

water;

tent;

tables and benches;

refrigerator;

gas stove.

2.2. Participants themselves provide the necessary additional equipment, work equipment, dishes and other attributes.

2.3. The dishes must meet current food safety standards. The organisers are not responsible for the loss of inventory, dishes and other accessories brought by the participants.

2.4. It is prohibited to take equipment and inventory provided by the Organizer outside the festival area. Participants are responsible for missing or damaged equipment and inventory.

3. WORKPLACE AND FOOD REQUIREMENTS

3.1. During the festival, participants must observe the sanitary and hygienic rules.

3.2. Participants use their own professional tools to demonstrate dishes.

3.3. For participation in the festival, the organisers provide the products.

3.4. Participants must strictly observe the basic sanitary rules:

- food must be stored at a temperature not higher than +4°C in covered trays or covered containers;

- dishes must be kept at 65°C for more than two (2) hours;

- during transportation and storage, the food must be covered with clean plastic or a sealed lid; it is forbidden to store raw food together with cooked food;

- participants must not touch ready-to-eat food with bare hands, for this use tongs, chopsticks, tweezers or gloves.

4. OTHER

4.1. The costs of accommodation, transfers and meals are at the expense of the organisers.

4.2. Artisans and musical ensembles can participate in the festival and present their works by informing the organisers in advance.