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Luxor Internal Live Cooking Competitions will take place at the Sofitel Karnak Luxor Hotel on Thursday 20 September.
Competitors should wear complete chef's uniform (chef's jacket, chef's trousers (no jeans allowed), apron and head cover) during set-up, while competing and at the award ceremony. Prizes will only be awarded to chefs wearing complete chef's uniform.
Mise en place and cleanliness during preparation 0-10 points
Planned arrangement of materials for trouble-free working and service. Safe and hygienic work methods before, during and after completion.
Correct Professional Preparation 0-20 points
Correct basic preparation of food, corresponding to today's modern culinary art. Preparation should be practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. Use of sponsor's ingredients if stated in the rules is compulsory.
Arrangement and Presentation / Innovation 0-30 points
Clean arrangements, with no artificial garnishes and no time-consuming arrangements. Exemplary plating to ensure and appetizing appearance.
Taste 0-40 points
The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor and color, dishes should conform with today's standards of nutritional values.
Important note
Competitors must maximize the use of ingredients provided by the sponsors when stated in the rules. At the judges' discretion, a maximum of up to 10 points will be deducted if in their opinion the use of sponsor ingredients is not sufficient.
Each participant will receive a certificate of participation.
Individual Competitors
Best overall performance among the individual competitors:
1st Prize:
2nd Prize:
3rd Prize:
|
LE 1000 + Award Certificate
LE 500 + Award Certificate
LE 250 + Award Certificate
|
Teams
Best overall performing team:
1st Prize: LE 1000 + Award Certificate
Note:
The team prize will be awarded only in case three or more teams are competing.
Registration fee per individual entrée:
ECA Members
Non-ECA Members
| LE 50
LE 75
|
Registration fee per team entrée:
ECA Corporate Members
Non-ECA Members
|
LE 150
LE 200
|
Registration Deadline
Registration deadline for all competitions is
Tuesday 18 September.
The participants must bring all needed small equipment and kitchen utensils (such as cutting boards, knives, pots, pans, bowls, plates), as well as any other materials needed to cook and serve.
Extra points will be added or deducted depending on your clean and neat working habit. It is imperative that you return your working area in spotless condition. Chefs are advised to bring along their own materials such as soap, disinfectant, towels, paper towels, gloves etc, all they need to keep their work station clean during the time of competition.
Judges will be briefed to mark up competitors who, in their opinion, show the maximum number of craft skills in producing their dishes. It is in the competitor's interest to complete as many tasks, including butchery, filleting and trimming in the time allocated for the competition.
The jury acknowledges that some mise-en-place will be required. Except where mentioned different in the competition rules the general criteria permits the following mise-en-place items only:
- Washed and peeled vegetables
- Meat and fish glazes
- Basic stocks and sauces
- Uncooked prepared pastry
- Uncooked prepared pasta dough, not shaped
Mystery Basket Competition
- Chefs should prepare a starter and main course live for one cover each within one hour by making use of ALL ingredients provided in the mystery basket.
- After receiving the basket participants will have ½ hour to submit a recipe to the jury for verification of the actual dishes proposed to cook from the ingredients provided within their basket.
- Chefs should incorporate in their menu the use of all products provided in their basket.
- Changing of the dishes after submitting the recipe to the judges is not allowed.
- Competitors should prepare the dishes within the one hour time limit.
- Chefs are not allowed to bring any other ingredients than provided in the live cooking station and their basket.
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Pasta Dish Competition
- Competitors should prepare two different pasta dishes to competitor's own choice for two covers within one hour time limit.
- The two different pastas should be different in shape, sauces and garnish.
- The pasta dough can be made beforehand, however the fresh pasta has to be rolled, shaped and cut at the competition and cooked al dente, overcooked pasta will lead to point reduction.
- All other ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. Only stock for the sauce can be brought prepared.
- Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes, and name of the type of pasta shape.
- Recipes should be submitted to the jury on the day of the competition.
- Competitors have to cook the two pasta dishes according to the recipes submitted to the judges.
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Asian Cuisine Competition
- Competitors should prepare, cook and present one Asian dish for two covers within the 30 minutes time limit.
- All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced.
- Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes.
- Recipes should be submitted to the jury on the day of the competition.
- Competitors have to cook the dish according to the recipes submitted to the judges.
- Chefs are allowed to make any type of Asian dish; Chinese, Thai, Japanese, Korean or Indian to the competitor's own choice. However, chefs should specify upon registration the cuisine they will compete in, and the dish should be authentic of the cuisine they registered for.
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Chicken Dish Competition
- Competitors should prepare one chicken dish to competitor's own choice for two covers each within 45 minutes.
- Competitors have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes.
- Recipes should be submitted to the jury on the day of the competition.
- Competitors have to cook the chicken dish according to the recipes submitted to the judges.
- All ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced. Only stock for the sauce can be brought prepared.
- The concept is to see creative new ideas for chicken dishes, and maximum skills of chefs preparing them.
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Chef's Grand Prix Team Competition
- Chefs should prepare, cook and present a three course menu (starter, main course and dessert) for two covers each (one for jury and one for photography) live within 90 minutes.
- The team should consist of two chefs and one pastry chef.
- The members of the team do not have to be from the same establishment, but each team should sign up with a specific team name for identification purpose in case the chefs are not of the same establishment. Each chef is allowed to be a member only in one team.
- Teams have to submit a written recipe in English, which includes the ingredients and method of preparation of the dishes.
- Recipes should be submitted to the jury on the day of the competition.
- Teams have to cook the three course menu according to the recipes submitted to the judges.
- All ingredients should be brought by competitors in unprepared state, not trimmed, cut or sliced.
Download Registration Form
