This competition is open to chefs worldwide.
Competitors are required to devise and submit a menu for a three course meal + amuse bouche for 2 covers and forward to the organisers. Recipes and method for each course must be provided. Any identifying marks will be removed from the entries before they are scrutinised by an independent panel of judges.
Competitors will be selected from these menus.
1 hour 45mins will be allowed to prepare, cook and present a three course meal for 2 covers plus an amuse bouche course.
Chefs may be assisted by a commis chef (who must be 23 years or under on 1 st April 2006) for cleaning and organisational purposes and menu compilation only. No cooking will be permitted by the commis chef but they will receive a certificate of participation.
The only mis-en-place permitted will be pre-washed and peeled vegetables, not cut. Stocks and glazes may be used. No other prior preparation will be permitted. Competitors will be judged on skills, flavour, taste, butchery techniques, menu balance, presentation and hygiene.
Duration: 1 hr 45mins
REQUIREMENTS: amuse bouche + starter, main course and sweet for 2 covers to be served in course order. It is recommended that the amuse bouche be served after 45 minutes.
All equipment and ingredients must be supplied by the competitors. A brief retaurant style typed menu must be displayed on the workstation at all times.
Competitors are asked to show as many craft skills as possible in front of the judges. |
