General Rules
The following are some general rules and judging criteria. The judging checklist will help you to verify your own progress and skills!
Dress Code
Competitors should wear a 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 a complete chef’s uniform.
Use of Sponsor Products
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.
Hygiene & Food Safety
Competitors should take care of their personal hygiene. They should wear a complete, clean uniform (no jeans) with a head cover. Competitors are not allowed to wear any jewelry or watches.
Participants should adhere to the food safety rules and HACCP standards at all times. Extra points will be added or deducted depending on your clean and neat working habits. You must 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 workstation clean during the time of competition.
And when it hits the floor, it hits the bin!
Service
Hot food should be served on hot plates and cold food on cold plates.
Waste Control
Competitors should avoid food waste and only prepare sufficient food items to serve the plates requested as specified in each competition category. Excessive overproduction of food items will lead to point reduction. Any overproduction should be stored correctlyو otherwise will lead to point reduction.
Craft Skill
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 differently in the competition rules, the general criteria permit 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
Equipment Live Cooking Hot Kitchens
The following equipment will be available for each participant in the live cooking kitchen:
- Stainless Steel work tables with under-counter shelves
- Under-counter fridge for each competitor
- 4-plate electric stoves with under-counter oven (sharing with fellow competitor)
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 to serve.
