The team will consist of a senior chef and one commis/trainee chef under 25 years old.
The preparation and presentation of the 3-course menu must be done in the required time frame – 75 minutes of cooking.
There will be point deductions for exceeding the time limit.
Service time: 1st course after 40 minutes, 2nd course (main course) 55 minutes, 3rd course (dessert) 70 minutes.
Written recipes have to be submitted in English and include the ingredients and method of preparation of the dishes.
Menu Requirement for 2 pax, which includes:
1 for jury’s evaluation and 1 for photos/media. Worldchef’s rules on mise en place will apply as per this document.
Minimum one of the dishes should contain at least 40% of pulses.
DEFINITION OF A VEGAN
Vegan Cuisine is prepared without the use of meat, poultry, fish, seafood, dairy, eggs, or any animal products or animal by-products. Vegan Cuisine includes a Whole Foods Plant-Based Diet.
Vegetarian – Dairy = Vegan
INGREDIENTS GUIDELINES FOR VEGAN
A vegan’s meal is free of all animal products, not only meat but also eggs, dairy products, and other animal-derived substances, including Honey. A typical Vegan diet can include all plant-derived foods like cereal, vegetables, fruits, salad vegetables, pulses, nuts, seeds, dried fruits, yeast extract, soya sauce, tofu, and tempeh.
Non-Dairy
Almond Milk
Soy Milk
Rice Milk
Coconut Milk
High Protein items
Tofu (any kind of silken, medium, and firm), Tempeh
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
Homemade spice mixtures are permitted
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.
