The team will consist of a senior chef and one commis/trainee chef under 25 years old
The preparation and presentation of the 4-course menu must be done in the required time frame – 90 minutes of cooking.
There will be point deductions for exceeding the time limit.
Written recipes have to be submitted in English, which include the ingredients and method of preparation of the dishes.
Service time: 1st course after 40 minutes, 2nd course (fish) 55 minutes, 3rd course (main course) 70 minutes, and 4th course (dessert) 85 minutes.
Menu Requirement for 2 pax, which includes
1 for jury’s evaluation and 1 for photos/media. Worldchefs’ rules on mise en place will apply as per this document.
1st COURSE
A vegan starter
2nd COURSE
A fish course
3rd COURSE
The main course uses lamb shank, with appropriate starch and compliments.
4th COURSE
A dessert featuring 54% chocolate and 2 fruit products
Note: Sponsor’s products must be used in at least one of the dishes presented.
Explanation of what foods are permitted to be brought into the kitchen:
Salads – cleaned, washed, not mixed or cut.
Vegetables – cleaned, peeled, washed, not cut, and must be raw.
Fruit and vegetable purees are permitted but must not be seasoned or finished
No glaze or concentrated juices
Dried fruit / or vegetable powder permitted
Dehydrated fruit or sheets permitted
Home-made spice mixture is permitted
Shells should be raw in their shells, but cleaned.
Crustaceans should be raw or boiled, but not peeled.
Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, etc.), and hot and cold samples must be available for the judges.
Pastry sponge, biscuit – can be brought in, but not cut.
Meringue can be in a piping bag pre-made, but not cooked
Basic pastry recipes can be brought in weighed out, but no further processing. Fruit pulps – fruit purees may be brought in but not as a finished sauce.
Decor elements – 100% must be made in the kitchen.
Participants violating these rules will be penalized up to 10% from the maximum potential score.
