Sponsored by Rehana

Instructions

• 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
• Edamame, Soy Beans: dried Chickpeas

Seeds

• Flaxseeds, Chia Seeds, Basil Seeds, Hemp Seeds, Pomegranate Seeds, Apricot Kernels, Grape Seeds, Caraway Seeds
• Sesame, Sunflower, Poppy, and Pumpkin Seeds (high protein)

Nut Butters

• Peanut Butter, Cashews, Almond, Raw Walnut, Ground Whole Sesame Tahini.

Beans

• Kidney Beans, Black Beans, Cranberry Beans, Chickpeas, Lima Beans, Soybeans, Navy Beans, Edamame, Cannellini Beans, Fava Beans, Pinto Beans, Black-Eyed Peas, Lentils, Red Beans, Mung Beans

Grains

• Barley, Buckwheat, Bulgur (cracked wheat), Millet, Oatmeal, Popcorn.
• Whole Wheat (bread, pasta, or crackers)
• Brown Rice (more nutritious), Quinoa (perfect proteins), Steel-cut Oats
• Whole Grain Grits, Quick or Regular Grits
• Whole-Wheat Couscous (more nutritious than regular), Multigrain Pasta
• Sprouted Bread and Tortillas

Flavour Enhancers

• Agar-Agar is a substitute for gelatine.
• Nutritional Yeast (use like parmesan cheese)
• Miso Paste (for adding umami to vegetables) Vegetable Broth or Bouillon
• Dried mushrooms (any kind)
• Tomato Paste
• Sun-dried Tomatoes
• Capers

Others ingredients

• All herbs, spices, peppers, salt and sugar, flour and vinegar.

Leaf vegetable and salads

• Arugula, Endive, Watercress, Rocket Leaves, Lamb Lettuce Nutrition, Mizuna Greens, Radicchio, Spinach, Bean Sprouts, Chinese Greens like Bok-choy, Kale, Kai-lan, Brussels Sprouts, Cabbage, Celery

Vegetables

• Avocado, Bell Pepper, Cucumber, Eggplant, Pumpkin/Squash, Tomato, Zucchini, Carrots

Fruits

• Bananas, Strawberries, Grapes, Apples, Watermelon, Oranges, Blueberries, Lemons, Winter Melon

Flowers and Buds

• Artichokes, Broccoli, Cauliflower, Courgette Flowers, Brussels Sprouts.
• Cabbage and head lettuce are enlarged terminal buds (ADD)

Bulb and Stem

• Asparagus, Celeriac/Celery, Fennel, Leek, Lotus Root, Onion, Garlic, Lemongrass, Spring Onions, Kohlrabi

Root and Tuberous

• Beet Root, Carrot, Daikon, Bamboo Shoot, Horseradish, Ginger, Parsnips, Potato, Turnip, Water Chestnut, Radish, Sweet Potatoes, Yam

Oils

• Coconut Oil, Olive Oil, Avocado Oil, Palm Oil (sustainably sourced), Corn Oil

Fruits and Fruit Coulis

• Seed/Pome: Apple, Pear, Loquat, Rosehip, Quince.
• Stone fruits: Apricots, Cherry, Plums, Peach, Nectarine
• Berries
  • Blackberry, Blueberry, Strawberry, Raspberry, Elderberry, Gooseberry, Cranberry, Red Currants
• Mediterranean
  • Grapes, Figs, Pomegranate, Date, Olives
• Citrus
  • Lemon, Orange, Grapefruit, Lime, Mandarin, Pomelo, Kumquat
• Tropical
  • Pineapple, Mango, Papaya, Banana, Rambutan, Guava, Coconut, Kiwi, Mangosteen, Melon

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.

Awards

Winner prize:   LE 5000 + award certificate

Registration:

Registration for the competition is now closed, and no further applications will be accepted as of 3 September.