Eurocook 2020 in Tulion, Leagio

[Leagio]

@Icholasen @Inquista @Mennrimiak Your applications have been accepted.

@Spain Both your team and Judge have also been accepted

[Mennrimiak]

Name of Judge:
Nationality:Björn Frantzén
Please provide a short history of your judge:Björn Frantzén is a chef and former footballer. Frantzén runs Frantzén, a restaurant that holds three stars in the Michelin Guide, and owns several other restaurants in Stockholm and Asia. He studied at the Auguste Escoffier School of Culinary Arts and now have restaurants in : Hong kong and Singapore. Also he have 2 Tv programs and 1 book.

[Leagio]

@Mennrimiak Mr Frantzen has been accepted as a Judge for the Eurocook

[Leagio]

The official deadline for registering a cooking team and/or judge to the Eurocook held in Tulion will be May 29th, 2020 at 11:59pm (central standard time). For those in Europe, the deadline is May 30th at 6:00 am.

[Kingdom of Reitzmag]

Team Name: Reitzmic National Cookery League
Representative of what nation (short name please): Reitzmag
Leader of the cooking team: Allen Ducasse

Name of Judge: Thomas Keller
Nationality: Reitzmic
Please provide a short history of your judge: Tom Keller as many know him is a professional chef that graduated Culinary Arts and Cookery on Strathe University. He is the owner of the famous restaurant The Waterside Inn whose main dish is the famous St. Louis Pizza that happens to also be the most expensive in the world. His appearance on events make the most delicate dishes.

[Leagio]

@Kingdom-of-Reitzmag
Both the team and judge from Reitzmag have been accepted

The deadline to register for the Eurocook competition has passed, the Leagioan Ministry of Cultural Affairs will not be accepting any more applications.

Judges and Teams will be given instruction on what to expect to see happen in Eurocook by no later than June 3rd at 11:59 PM Central Standard Time.

[Leagio]

Round 1 of Eurocook
Hello, Teams of the 2020 Eurocook contest. Today we will begin the first of three rounds of this cooking Contest here. In this round, each team here cook the best way to start every day...Breakfast. Every team must present to the judges the main dish for breakfast.

There are no limitations on what this breakfast can be, except that it must only be a main dish and the dish presented must not be same that other teams have already been presented to the judges.

Teams have until June 13th at 11:59pm Central Standard Time to present their creations. If a team does not present a creation then they will not be allowed to continue the contest and will be prevented from entering the next Eurocook.

[Icholasen]

Pains au chocolat:

Pains au chocolat are made from a dough rich in butter, with chocolate added in the interior to make these tasty breakfast treats.

[Kingdom of Reitzmag]

Lobster Frittata

[Mennrimiak]

Breakfast of TastyTasteam

This Breakfast is inspired on the tipical meal of every Mennrimian morning.

Scrambled eggs with smoked salmon on a toast:

Havregrøt: Havregrøt is made from coarse oats and typically served with sugar and/or cinnamon, although this very much to taste as I've also seen it served with fresh fruit and even nuts.

And if you want to drink somethin the best option is Black Coffee, Orange Juice and a Chocolate croissant as a dessert.

Typically, many Mennrimians eat very little for breakfast!
The reason? Lunch is taken early, around 11am and almost never later than midday. Dinner is also eaten earlier than many other cultures, usually between 4-5pm.

[Spain]

Desayuno de Esencias Españolas

First, we will start with some pieces of fruit, a very important thing in a Spanish breakfast:

As a main, you'll be able to taste some toasts of Olive Oil, Grated Tomato & Iberic Ham with an Orange Juice:

As a dessert, the jury is having Churros with Sugar and Chocolate:

All of these have been made with Spanish-origin ingredients. We hope you like it!

[Inquista]

Team Indulgence Presents:

Baked Sausage Casserole with Eggs
A baked casserole of breakfast sausages, fire-roasted tomatoes and eggs. Complimented with a freshly baked piece of garlic bread. A typical Sunday breakfast dish in Inquista.

[Leagio]

Judging Round 1 Entries
Good evening everyone, i am host of the Eurocook Steve Rollen, we are here to see the continuation of the Eurocook competition ending with its first round and now the Judges will begin scoring the entries from the teams present. Alright Judges, here in this round you will be assigning each team (besides one of your nationality) a certain number of points. Although, Leagioan Judge Gordon Ramsey will be judging all five entries as there is no Leagioan entry. (OCC: All voting results are to either be DM'd on Discord or through personal messaging to Leagio).

        First Place (10 points): 
        Second Place (8 Points): 
        Third Place  (6 Points):
        Fourth Place (4 Points):

Round 2 Starts
Teams as the Judges start tasting and scoring your entries, you will also begin the process of Second Round of the Eurocook. In this round, you will be focusing on Dinner. Here in Leagio, we put a hiring focus on dinner as a meal and so you will submit a meal to the judges for dinner. You have until June 25th at 11:59pm at Central standard time (OCC: for those in Europe that June 26 at 6:00 am and in the Phillippines that is June 26th at 1am). The timer starts...................NOW! Good Luck Teams!

[Leagio]

The second round of Eurocook and first-round voting will be extended to July 17th at 11:59 pm Central Time.

[Inquista]

Team Indulgence Presents:

Spicy Rigatoni and Garlic Chicken Parmesan

Rigatoni pasta cooked al dente in a spicy marinara sauce, garnished with minced garlic, red pepper flakes, coarse black pepper and parmesan cheese. Served alongside fire-baked chicken basted with parmean cheese and sun-dried tomato, garnished with garlic and basil. A quintessential Inquistan dinner dish.

[Bargio]

Team Stars present:

Beluga Caviar
A dish made with caviar, beluga meat and some Rice. Shrimp is included in the dish. On the side we have a lovely salad. A perfect Bargonian dish.