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WorldChefs Global Young Chef Challenge Semi Finals Africa & Middle East

Hosting country:

Egypt

Location:

HACE’17 Expo at the Cairo International Conference Center

Date:

30 October – 2 November 2017

World Chefs National Associations of the Africa and Middle East region are invited to nominate one chef competitor 25 years of age or younger to represent their nation in the WorldChefs Global Young Chef Regional Semi Finals. (Young chef must be 25 years of age or younger at the time of finals competition July 2018 to make the qualification for Congress 2018)

Competition Task

Three course menu for 4 covers within 4 hours including service & clean down.
(3 hours cooking then service of appetizer, then 25 minutes later main course and 25 minutes later dessert.

Starter:Sea bass

Main Course:beef fillet and beef cheeks
Dessert: Chocolate and Dilmah Tea inspired dessert.

Competition Program

28 October: Arrival Cairo
29 October: Checking of ingredients and shopping
30 October: Viewing of competition venue at Expo & Competition preparation for first 4 competitors
31 October – 2 November: Competition days
2 November at 20.00 hrs: 20 Years ECA Gala Dinner & Award Ceremony
3 November: Departure

Conditions of Participation

All competitors are required to wear white chef’s jackets, hats, dark trousers and black shoes for the duration of the competition and public events.
A graduate of the Culinary Training Centers and a kitchen porter will be supplied by the Egyptian Chefs Association to assist the competitor.

Competitors have one day before the competition to prepare their mise en place in allocated kitchen in a hotel.

Hotel accommodation will be supplied free of charge for six nights, 1 double room per 2 competitors. If single room is requested, the competitor would need to pay for his or her own accommodation.

A vehicle and driver will be supplied to each team for the duration of their stay. This will be used to collect and deliver teams from and to the airport and shuttle them between the hotel and competition venue as well as any sightseeing tours and social events.
A complete competition kitchen will be supplied to each competitor. A full plan with layout will be made available to the competitor and National Association on registration. A comprehensive list of kitchen smalls will also be made available.

Photographs – all competing teams will assign all rights concerning photographs to the Hosting Chefs Association.
Judgment by the Jury – The jury will be appointed by Worldchefs and the Hosting Chefs Association.
The judges will judge accordingly to the issued conditions of participation and guidelines of Worldchefs. The result declared by the jury is final.

The National Associations need to register their candidates before 31 August 2017.

Competitors need to submit, a list of ingredients and final recipe before 31 August 2017. Competitors are advised to check with the Egyptian Chefs Association about the availability of certain special ingredients they might need, as the country has limited imported items available.

Judging Points

Mise en place
Correct professional preparation
   Hygiene
   Working skill/techniques
   Kitchen organization
Service
Presentation
Taste
TOTAL
10 points
25 points
 
 
 
5 points
10 points
50 points
100 points

Points table for the hot kitchen:

For the starters – 0-100 of the possible points
For the main course – 0-100 of the possible points
For the dessert – 0-100 of the possible points
In total up to 300 of the possible points / 3 = 100 points

Medals and Certificates are awarded as follows:

90-100 points – Gold medal with certificate
80-89 points – Silver medal with certificate
70-79 points – Bronze medal with certificate
50-69 points – Certificate

The competitor that is awarded the highest number of points will be announced the winner of the WorldChefs Global Young Chef Challenge Semi Finals Africa & Middle East and represent the region at the World Chefs Young Chefs Finals to be held at theWorldchefs Congress 2018

Registration deadline 31 August 2017.

Entry Form
 

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