This competition is open to professional chefs representing 5-star hotels, restaurants, hotel and catering schools, clubs, and airlines.
General Rules
All chefs are provided a brief on judges’ requirements.
The competitor has to prepare the perfect steak as per judges’ instructions; medium rare, medium or medium well done, a starch or a vegetable item, and a sauce, within 45 minutes time limit.
Oil, butter, salt & pepper seasoning as well as the steak to be cooked will be provided by the organizers.
Competitors are free to choose from the provided ingredients what they want to use to cook the steak, starch or vegetable. However, they are not allowed to bring in any other ingredients to the competition kitchen.
Competitors should bring their own small cooking utensils needed to fry and serve the steak, such as a frying pan, spatula, knife, cutting board, foil, and white plate.
Aim of Competition
To be able to cook the Perfect Steak at the right temperature with the right timing for cooking and resting, so no juices run out on the plate.
To be able to cook the Perfect Steak as per the customer’s order and liking, in this case the jury, being it medium rare, medium or medium well done.
Understanding the aim of the competition and what the judges are looking for serves as a guide to train for this competition.
