International Washoku Competition 2023
INTERNATIONAL WASHOKU COMPETITION 2023 - ENTRY GUIDELINES
PURPOSE OF THE COMPETITION
Japanese cuisine, "WASHOKU" was registered as a UNESCO Intangible Cultural Heritage in 2013. Japanese food, which is a nutritious and well-balanced diet and delicately expresses the changing seasons and the beauty of nature based on the Japanese spirit of "respecting nature," has become a global trend.
This competition aims to inherit the genuine tradition of WASHOKU across countries and generations and to contribute to the new development and internationalization of WASHOKU through the fusion of unique ingredients and cooking techniques by inviting and fostering talented prospective Japanese chefs from all over the world to Japan.
We are looking forward to challenges from many people who aim to become a WASHOKU ambassador in the world
THEME 2023
Create one Japanese main dish that expresses "Japaneseness" of your choice, using ingredients unique to your country. "Japaneseness" can be freely expressed through the ingredients, arrangement, coloring, cooking method, tableware, etc.
Ingredients cost: less than $100 US for 4 people
ELIGIBILITY TO APPLICATION
Competition entries are open to all nationalities, regardless of where they reside. Both professionals and amateurs may apply. There is no age limit for entry. Admission to JCI, the supplementary prize, will only be granted to prize winners who are at least 18 years old.
SCHEDULE
November 1, 2022 - Online registration opens
February 28, 2023 - Online registration deadline
April 30, 2023 - Deadline for online submission of entries
June 15, 2023 - Announcement of First Round Results
July 31, 2023 - Announcement of Second Round Results
September 18-25, 2023 - Presentation of the winners' works (at JCI Atami Campus)
September 15, 2023 - May 31, 2024 - Winners will be admitted to JCI with extra prizes
ONLINE REGISTRATION FOR PARTECIPATION
Online Registration has been closed.
APPLICATION PROCESS
Please plan and submit recipes based on the theme. There is no limit to the number of recipes you can submit. You may apply for each recipe. Selection will be based on the submitted documents.
After registration, an email will be sent to all registered participants. Please follow the information in the email and submit the required application documents.
REQUIRED DOCUMENTS
1) Resume (English or Japanese)： 1 sheet in the specified format
Name, photo, nationality, address, phone number, email address, occupation or school name, language skill.
2) Recipe (English or Japanese)：1 sheet in the specified format
Recipe name, material name and amount used, procedure for making
3) 8 photos
(1 photo of all ingredients, 1 photo of all seasonings, 1 photo of all cooking utensils, 3 photos of cooking in progress, 2 photos of finished product)
4) 2 essays (English or Japanese) : 1 sheet each in WORD file
(1) Please introduce the features of your recipe.
(2) Please describe what kind of chef do you want to be If you will become a Japanese chef in the future.
5)Video : Within 60 seconds.
As long as the content promotes the features of your recipe, you can use any style you like, whether it's during cooking or explaining the completed dish.However, the language must be limited to English. Please include a caption at the beginning of the video with the name of the work, your full name, and your nationality.
CONDITIONS FOR ENTRIES
Submitted work must be the participant's own creation, with full ownership of the work, and must be unpublished.
Participants are free to use any technique, style, and materials they wish. Materials must be safe to eat.
PHOTO DATA CRITERIA
File Format：JPEG
Color Mode ：RGB
No. of Data File：max. 5 data per entry
Data Capacity ： must not exceed 10MB per data file
Image Size：640×480 pixels (can be vertically or horizontally long)
Resolution：at least 150dpi
VIDEO DATA CRITERIA
Video files should be less than 1 minute in length.
File format : .mp4 (recommended) or .mov
Resolution should be HD high definition (1280 x 720) or higher.
The aspect ratio should be 16:9.
Each file must be less than 100 MB.
Upload your video as private on Youtube and send us the URL.
JUDGING COMMITTEE
EVALUATION CRITERIA
The jury will evaluate the projects according to the following criteria:
・Relevance to the theme
・Originality
・Appearance as a dish
・Fineness of expression
SELECTION PROCESS
The jury will select the winners based on the required documents submitted through the entry process.
Works that pass the first round of judging will be widely publicly voted on social networking sites and other media. The final winners will be selected based on the results of both the jury and public voting.
RESULT
Only prize-winners will be informed of the result via e-mail by JUNE 30th, 2023.
The results will be announced on Japan Culinary Institute official website.
If prize-winner does not accept the supplementary prize, he or she must contact the competition committee immediately.
The Jury final selection is incontestable and irrevocable.
PRIZES
Prizes
1st place (1 person)
2nd place (2 persons)
3rd place (several persons)
＊No winner shall be selected in case no entry meets the criteria.
Supplementary Prizes
1st place (1 person)：
The winner will be able to attend Japan Culinary Institute “Japanese Chef Course 4 Weeks” with TOTAL exemption of the 2023 enrollment fee and tuition fee.
2nd place(2 persons)：
The winner will be able to attend Japan Culinary Institute “Japanese Chef Course 4 Weeks” with 100% tuition fee exemption excluding enrollment fee in 2023.
3rd place(several persons)：
The winner will be able to attend Japan Culinary Institute “Japanese Chef Course 4 Weeks” with 50% tuition fee exemption excluding enrollment fee in 2023.
*Round-trip airfare, housing cost in Japan, course material fee and other fees/costs not mentioned in this Entry Guidelines otherwise, are not included.
*Student Reporter: If a winner uses the awarded discount to enroll JCI, he/she must become a Student Reporter and submit a weekly class report to the school.
For the detailed information about Student Reporter System, please refer to the below link.
(Please note that winners using the awarded discount are NOT subject to any additional scholarship.)
CANCELLATION OF PRIZES
Those works deemed to fall into the following categories will be excluded from the selection process and the awards may be cancelled even after the prize-winners have been announced.
An work which infringes the rules set in the Entry Guidelines.
An work which has already won an award in another competition.
An work suspected of infringing the intellectual property of a third party including plagiarism and imitation.
ANNOUNCEMENT
Announcement of judging results: First round of judging: June 15, 2023; Second round of judging: July 31, 2023: on JCI's website.
Winners will be notified directly by e-mail.
PLAGIARISM AND RESPONSIBILITIES
a) By enrolling in this contest participants will guarantee the authorship of their projects. If you should be found guilty of plagiarism, you will be automatically disqualified. The organizers hold no responsibility for accusation of plagiarism coming from third parties.
b) The organizers reserve the right to disqualify any participant at any time if they do not respect the terms of conditions written in this announcement.
RIGHT TO USE & CONFIDENTIALITY
Copyrights issues
a) The copyrights and intellectual property for the submitted works belong to the participants who produced them. It is the responsibility of the person submitting the entries to protect these rights.
b) All entries sent to the organizer become the property of the organizer and will not be returned.
c) The participants agree that organizers will posses all the right to use the intellectual property of the submitted artwork for its PR activities and exhibitions.
d) The organizer reserves the right to print, publish, exhibit, and publicly display all entries without charge, including on its website, and to allow the public to vote on the entries.
e) The organizers will treat submissions that contain copyrighted works or likenesses as though the applicant submitting the photo has obtained permission to use the copyrighted works or likenesses from the rights holder.
f) In case of complaint or objection from third parties related to the copyright of the submitted work, the organizers shall be absolved of all responsibility and liability for legal problems. A dispute will be solved only by the participant.
g) The participants are deemed to have accepted and agreed to the Entry Guidelines upon submitting the Entry Form."
CONSENT FOR RELEVANT DATA
Privacy policy
Japan Culinary Institute may keep the personal information of the applicants.
We will protect personal information and strive to provide applicants with further reliability and security.
We will comply with the laws concerning personal information, and will handle the handling of personal information appropriately.
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We will collect personal information properly without false or other improper means.
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We will use personal information within the range necessary for achieving the following purpose of use.
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・To distribute the participant's list to the Contest delegates.
・To contact you for any other reasons that arise.
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We will take necessary and appropriate measures to prevent the leakage, loss or damage of personal information handled and other personal information safety management.
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In the case of entrusting all or part of the handling of personal information to a third party, we will conduct a rigorous investigation on the third party, and in order to ensure the safety management of personal information entrusted with handling, We will conduct necessary and appropriate supervision for the three parties.
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[ Questions ]
Japan Culinary Institute – International Washoku Competition 2023 Commitee
E-mail : jci_comp2023@japanculinaryinstitute.com
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CONTACT US
International Washoku Competition 2023 Committee
The organizers accept your inquires via e-mail in English or Japanese. No telephone inquires will be accepted.
E-mail : jci_comp2023@japanculinaryinstitute.com
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The competition details may be subject to change without a prior notice. Please refer to this page again for up-to-date information.