THE MLA BLACK BOX CULINARY CHALLENGE 2006-2008
EGYPT 28 & 29 November, 2006
Introduction
The main sponsors Meat & Livestock Australia (MLA) and other co-sponsors have successfully organised over 50 Black Box Competitions in the Asian region since 1996. Three Regional final have been held in Singapore 2000, Kyoto Japan 2002 and Gold Coast Australia 2005. The competition will expend into Australia, Africa, Middle East, Europe and North America. The 4th Regional final is scheduled in 2008.
The competition is endorsed by WACS, the World Association of Chefs Societies.
The aim of the MLA Black Box Culinary Challenge is to encourage young
professionals to work and compete in a team environment to display their
skills and talents in a "hands-on" outside catering situation.
For Entry Form CLICK
Competition guidelines
A team consists of a Team Chef/Manager (no age restriction) and three young chefs (below 32 years on the day of the competition). The position of these chefs should be Chef de Partie or below. A photocopy of passport or I/D card of each team member must be attached to the entry form. The entry form to be signed by the Management verifying the above.
The team can represent a hotel property, airlines caterers and professional culinary schools.
The minimum number of teams is 10 up to a maximum of 15 teams.
The event in Egypt will be hosted by The Grand Hyatt Cairo and supported by the Egyptian Chefs Association.
Day 1 - Team Briefing - Tuesday, 28th November, 2006 - Grand Hyatt
All teams will be presented with a box of identical ingredients from which they will have one hour to develop a four course menu comprising
- soup
- fish course
- meat course
- dessert
Additional ingredients such as common grocery items and garnishes can be included to complete the meal. The cost of these ingredients is to be borne by the participants.
A hand written menu is to be handed to the organiser at the end of the briefing.
Three copies of the recipe (yield 10 portions) for each dish must be provided the next day. Each recipe must be in a clear page-protector and also provide a copy on a floppy disk or CD in the format provided.
The ingredients are then transported back to the participating establishments where the teams can prepare the mise en place. The mise en place at the participating establishment must be the bone fide work of the team competitors. Competitors contravening this requirement may be disqualified.
Day 2 - Judging and Gala Dinner - Wednesday 29th November, 2006 - Grand Hyatt Ballroom
Each team will be given a judging schedule during the briefing.
The team will be required to present 2 portions of each course for judging & photography and serve 24 portions of each course at the Gala Dinner.
The Team Chef/Manager is not allowed to be present during the judging process but can assist with the service at the Gala Dinner.
Set-up
Each team will have a U-shape preparation area inside the venue.
Each team is allowed to decorate it's service area, corporate names/logos are allowed.
Each team must bring along with them all necessary equipment and utensils for reheating the food and serving the meal to judges and guests.
An upright two-door Alto Sham or similar hot cupboard may be used.
One 13 amp electrical outlet will be made available for each team.
Teams are responsible to clean up their working area during and after the competition.
Gala Dinner
In order to make this event a total Food & Beverage Experience, each team must provide 3 members of waiting staff, one of which is specialised in the service of wine.
Each team will be provided with three round banquet tables (3 x 8 = 24 pax) and chairs.
Teams are responsible for the table decoration, plates, glasses, cutlery, etc., and any other equipment
Each team should also provide a menu (25 copies), logos are permitted.
JUDGING CRITERIA
MENU - Total points attainable for all four-courses is 400 points
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 the completion of the event.
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 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 appetising appearance.
Taste: 0-40 points
The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform with today's standards of nutritional values.
Important note
Teams must maximize the use of ingredients provided by the sponsors.
At the judges discretion, a maximum of up to 10 points per course will be deducted if in their opinion the use of other ingredients is exaggerated.
Teams will be disqualified if they cannot produce the required number of portions.
JUDGING CRITERIA - TABLE
Innovation
Creative use of display materials. Unique presentations of centrepiece. Table decoration is in keeping with the general theme of the food being served.
Profession presentation
Table is laid to exacting international standards of dining etiquette. Quality of napery, cutlery and accoutrements used.
Hygiene
Materials used are suitable for food service, cleanliness of linen and flat ware, glasses, etc.
Jury-
Jury members will be established culinary professionals and will include WACS accredited Judges.
- Jury should be comprised of at least 4 judges.
- Jury members should be independent and not linked in any way to the competing teams.
- The Chief Judge will insure that all products are tasted and that the judges approach and techniques is consistent for all teams.
- The competition must be judged in an unbiased manner, to the best of each judge's knowledge and with consideration for prevailing culinary and cultural practices.
- Judges must reach conclusions individually according to their own personal opinion, but at the same time, respect the opinion of the other judges.
- The judges' decision is final.
AWARDS
CHEFS
Each team member will receive a certificate of participation. MLA Black Box Culinary Challenge Gold, Silver or Bronze Awards according to points scored.
- Gold Award: 400-360 points
- Silver Award: 359-320 points
- Bronze Award: 319-280 points
In addition, the top three teams with the highest scores will be awarded the following:
Winner: - MLA BB Gold Medals + Trophies + Prizes
- Invitation to represent Egypt in the Global Final in 2008
- Trophy for Winning Establishment
1st Runner-up: MLA BB Silver Medals + Cash
2nd Runner-up: MLA BB Bronze Medals + Cash
Special Awards:
- Best Soup
- Best Fish Dish
- Best Meat Dish
- Best Dessert
SERVICE - Table Display
Each team member will receive a certificate of participation.
Trophy for Winning Establishment.
For further information relating to the event, please contact :
Egyptian Chefs Association
Tel / Fax 02 - 5328187 / 8 / 9
email: egyptchefs@link.net
Alan Palmer
Competition Co-ordinator MLA Black Box Culinary Challenge 2006-2008
24/1 Kirimandala Mawatha - Nawala - Sri Lanka
Tel +94 11 2871838; Fax +94 11 28363059; H/P +94 777 877203
email: alan@palmtecservices.com
For Entry Form CLICK
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