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CONTENTS

PAGEGeneral Information 2

Welcome Messages 3

Competition Category and Tentative Schedule 5 Rules & Regulations, Judging Criteria 6 General Competition Information 20 Hot Cooking Preparation Guidelines 23 Hints & Tips 24 Jury Notes 25 How to Register 26

GENERAL INFORMATION

Introduction

The 3rd Myanmar Culinary Arts Competition (MCAC) 2016 will take place at Food & Hotel Myanmar 2016, from 1-3 June at Myanmar Event Park (MEP), Yangon.

The MCAC 2016 will once again see Myanmar food and hospitality industry come together to test their skills, learn new skills and find new and exciting products to improve their cooking experiences and menus.

The MCAC 2016 is open to junior and Professional Myanmar Chefs, Pastry Chefs, Foodservice Professionals and experts of the Myanmar food and hospitality industry.

Dates:1-3 June 2016

Opening Hours: 08:00 - 18.00 hrs.

Preparation Hours: 08:00 - 18.00 hrs.

Judging Hours: 09:00 - 19.00 hrs.

Venue:

Myanmar Event Park (MEP), Yangon

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MESSAGE from MCA Committee

Dear Young, Professional & Pastry Chefs of Myanmar,Participants and Colleagues,

Mingalarbar,It’s an honor for us, the Myanmar Chefs Association (MCA)working together with Bangkok Exhibition Services (BES) to organise the 3rd Myanmar Culinary ARTsCompetition (MCAC) 2016, which will be held at Yangon on 1-3 June 2016.

This year will focus on bringing Myanmar Junior Chefs to the next level. We will have classes such as; - MCAC Business Lunch - Team Competition for the first time in Myanmar real live

restaurant, where chefs, service and barista need to work and win together as team. - Main Course – Beef/Poultry/Sea Food/Pasta/Myanmar Ethnic/Vegetarian/Lamb - Wedding & Dress the Cake Show Live/ Fruit – Vegetable & Ice Carving Live - Display Only: Bread, Pastry & Desserts plated on different plates

Food & Hotel Myanmar became quick more than a culinary event for chefs in Myanmar. In 2012 at Food Hotel Asia

Singapore MCA visited with 4 members the FHA and were dreaming to have such an event in small also in Myanmar. To bring

Myanmar young Chefs to FHA and compete against international colleges.

Today 2016 the third time we will celebrate the Food & Hotel Myanmar with MCAC 2016 this June and had than been already

with a 27 MCA member delegation to FHA Singapore 2016. 11 young Myanmar Chefs compete in 13 classes. From 150 to 250

and this year expected over 350 chefs challenge each other and raise again as the past two years the standard of modern

cooking and food display. We sure can say the cooperation between Myanmar Chefs Association and BES - Allworld has

changed the landscape of being a chef in Myanmar as well has changed and much upgraded food display and quality cooking

& pastry of International as well Myanmar Ethnic Cuisine. Thank you for this great sustainable partnership and many thanks to

the global and Myanmar sponsors which helped to make all possible.

This is to build up our Myanmar Junior Chefs skill, motivations and self-confidence and also as an event for culinary exchange

and science between chefs of different countries. Master Chefs will again provide their time for an exchange of knowledge on

nutrition &modernFood Trends. Live Ice Carving will be again a highlight and highly educational event at MCAC 2016.

The knowledge and the talent of this culinary science will be presented by the candidates of the 3rd Myanmar Culinary Challenge 2016. It is important that the enthusiasm of a fair competition will be brought up to a higher level to maximize the skills & creativity of all Junior, Professional& Pastry Chefs in Myanmar. That is the purpose of this event. This challenge would be another level assessment of the improvement of Culinary Science & Arts in Myanmar, as well will show us the gaps to be closed through training and dedication. The Culinary Olympics 2016 in Erfurt - Germany with a first time ever Myanmar Chefs / Pastry National team is just another highlight and direct result of 3 Food & Hotel Myanmar - 3 times MCAC.

Therefore, this would be the time for the candidates to present their best skills and respect the higher value of

professionalism& dedication in culinary science in order to develop this science field especially in and for Myanmar’s young

Hospitality & Tourism Industry.

We wish you all the best education and good competition, full of creativity and good luck!

Culinary Greetings, yours

Oliver E Soe Thet Than Naing TunPresident MCA, Yangon 12.01.2016 MCA – Young Chefs Patron Committee Member of MCAC 2016 Committee Member of MCAC 2016

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Message from Bangkok Exhibition Services Ltd,

Myanmar’s international culinary arts competition.Attracting over 200 competing chefs and cooking professionals from Myanmar. The MCAC’s 2016 aim is to present a culinary showcase of the best current and up-and-coming culinary talents. The MCAC will be held alongside Food & Hotel Myanmar 2016 at Myanmar Event Park (MEP). The MCAC is co-organised by the Myanmar Chefs’ Association and Bangkok Exhibition Services Ltd., and features a highly experienced judging and organizing committee and has the full support of the industry.

As organiser of Myanmar’s international food and hospitality event, Food & Hotel Myanmar, I am pleased to extend my warmest welcome to all participants of Myanmar Culinary Arts Competition (MCAC) 2016.

Bangkok Exhibition Services, as part of Allworld Exhibitions, are delighted to be chosen as the co-located industry event and are proud sponsors of this competition. Food & Hotel Myanmar has proven itself to be the most leading and international industry exhibition in this country and Myanmar & international chefs have supported of this event. We feel the combination of an engaging Food & Hotel exhibition and one of the most established culinary competition creates an unbeatable platform for the Myanmar’s professionals to converge.

We look forward to welcoming you all to MCAC and Food & Hotel Myanmar 2016

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Competition Category Junior Chefs must not be older than 25 years old (by the date of event )

GROUP 1: PASTRY DISPLAY & LIVE Tentative Schedule

starts cooking / display

Class 01 08:00 - 17:00 hrs. Class 02/A 08:00 - 17:00 hrs. Class 02/B 08:00 - 17:00 hrs. Class 03/A 08:00 - 17:00 hrs. Class 03/B 08:00 - 17:00 hrs. Class 03/C 08:00 - 17:00 hrs. Class 03/D 08:00 - 17:00 hrs. -------------------------------------------- Class 04 08:00 - 17:00 hrs. Class 05 08:00 - 18:00 hrs. -------------------------------------------- Class 06/J 08:00 - 18:00 hrs. Class 06/P 08:00 - 18:00 hrs. Class 07/J 08:00 - 18:00 hrs. Class 07/P 08:00 - 18:00 hrs. Class 08/J 08:00 - 18:00 hrs. Class 08/P 08:00 - 18:00 hrs. Class 09/J 08:00 - 18:00 hrs. Class 09/P 08:00 - 18:00 hrs. Class 10/J 08:00 - 18:00 hrs. Class 10/P 08:00 - 18:00 hrs. Class 11/J 08:00 - 18:00 hrs. Class 11/P 08:00 - 18:00 hrs. Class 12/J 08:00 - 18:00 hrs. Class 12/P 08:00 - 18:00 hrs. Class 13/J 08:00 - 18:00 hrs. Class 13/P 08:00 - 18:00 hrs. Class 14/J 08:00 - 18:00 hrs. Class 14/P 08:00 - 18:00 hrs. Class 15/J 08:00 - 18:00 hrs.

Opening Ceremony: 10 am, 1stJune 2016,at Food & Hotel Myanmar 2016 Medal Awards: 2.6. & 3.6.at 14.00 hrs. to 17.00 hrs.

Closing Ceremony: 17.00 hrs. , 3rd June 2016, at Food & Hotel Myanmar 2016

CLASS 01 : DRESS THE CAKE – THEME “ Honesty - Transparency ” : "LIVE SHOW" - INDIVIDUAL (2 HOURS)

CLASS 02/A : MODERN STYLISH WEDDING CAKE : "DISPLAY" INDIVIDUAL (2 HOURS)

CLASS 02/B : BREAD SHOW PIECE : "DISPLAY" INDIVIDUAL(2 HOURS) CLASS 03/A : DESSERTS PLATED DISPLAY : INDIVIDUAL (30 MINTUES) CLASS 03/B : PLATED MYANMAR AUTHENTIC DESSERTS COLD DISPLAY

: INDIVIDUAL (30 MINUTES) CLASS 03/C : FONTERRA PASTRY CHALLENGE 2016: "LIVE SHOW"

TEAM OF 2 (3 HOUR) CLASS 03/D : NESTLÉ DOCELLO PLATED DESSERT CUP 2016

: "DISPLAY" INDIVIDUAL (10 MINUTES)

GROUP 2: ARTISTIC "LIVE SHOW" OR PRACTICAL CLASS 04 : FRUIT & VEGETABLE CARVING :"LIVE SHOW"

INDIVIDUAL (2 HOURS) CLASS 05 : ICE CARVING CHALLENGE : "LIVE SHOW"

INDIVIDUAL (90 MINUTES)

GROUP 3: ALL PRACTICAL "LIVE SHOW" COOKING – ALL INDIVIDUAL COOKING CLASSES 6 TO 12 CLASS 06/J : PASTA CULINARY JUNIOR CHALLENGE

: INDIVIDUAL (1 HOUR) LIVE CLASS 06/P : PASTA CULINARY PROFESSIONAL CHALLENGE

: INDIVIDUAL - (1 HOUR) LIVE CLASS 07/J : POULTRY MYANMAR FLAVOR JUNIOR

: INDIVIDUAL - (1 HOUR) LIVE CLASS 07/P : POULTRY MYANMAR FLAVOR PROFESSIONAL

: INDIVIDUAL - (1 HOUR) LIVE CLASS 08/J : TABASCO SEAFOOD JUNIOR CHALLENGE

: INDIVIDUAL - (1 HOUR) LIVE CLASS 08/P : TABASCO SEAFOOD PROFESSIONAL CHALLENGE

: INDIVIDUAL –- (1 HOUR ) LIVE CLASS 09/J : BEEF JUNIOR CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 09/P : BEEF PROFESSIONAL CHALLENGE

: INDIVIDUAL - (1 HOUR) LIVE CLASS 10/J : MYANMAR ETHNIC CUISINE JUNIOR CHALLENGE HOT

COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 10/P : MYANMAR ETHNIC CUISINE PROFESSIONAL CHALLENGE

HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 11/J : VEGETARIAN CUISINE JUNIOR CHALLENGE HOT COOKING

: INDIVIDUAL - (1 HOUR) LIVE CLASS 11/P : VEGETARIAN CUISINE PROFESSIONAL CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 12/J : LAMB JUNIOR CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 12/P : LAMB PROFESSIONAL CHALLENGE

: INDIVIDUAL - (1 HOUR) LIVE CLASS 13/J : VEAL MAIN COURSE JUNIOR CHALLENGE HOT COOKING

: INDIVIDUAL - (1 HOUR) LIVE CLASS 13/P : VEAL MAIN COURSE PROFESSIONAL CHALLENGE HOT

COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 14/J : SALMON MAIN COURSE JUNIOR CHALLENGE HOT

COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 14/P : SALMON MAIN COURSE PROFESSIONALCHALLENGE

: INDIVIDUAL - (1 HOUR) LIVE CLASS 15/J : MCAC Business Lunch-Team,COURSE JUNIOR

CHALLENGE HOT COOKING : (1,5 HOUR) LIVE- VEALl& SALMONAS 2 COURSE, by 2 Junior Chefs a team.

** All Classes, Sous vide cooking machines are not allowed for any of the preparations **

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Rules & Regulations, Judging Criteria

GROUP 1: PASTRY DISPLAY & LIVE Class 01: DRESS THE CAKE Theme: “ Honesty& Transparency ”

Competitors will have 2 (two) hours to compose a cake of their choice with a Future Theme. Each competitor must provide 1 (one) sponge cake 30 cm diameter Round or 30 cm x 30 cm Square. Competitors are allowed to bring Pre-mixed fillings, sauces and coatings. No pre-modeled materials are allowed i.e. Flowers, Chocolate pieces, Marzipan or Plastic decorations. Competitors will have to provide their own working tools. (Such as portable stove, sugar copper bowl, thermometer, mixing bowl, piping bag and whisk, chiller etc.) Fonterra whipping cream, cream cheese etc. product needs to be incorporated in the recipe. Sugar can be cooked but not modeled. Sugar syrup is allowed. Chocolate and royal icing can be prepared in advance. No height restriction on the finished cake. The cake can be plain or with filling. The product supported by Fonterra will be provided on that day.

� Table space allocated: 120cm x 90 cm � Recipe required to be displayed� Display Accessories may be set up before starting � Cake will be cut for tasting.

Taste Good flavor and taste, not over powering using good flavor combination

Presentation/Innovation Visually appealing presentation which shows originality, creativity and innovation

Professional Preparation Punctual delivery of the ready cake is required. Appropriate techniques must be applied for all ingredients, and material Organizing, Interpersonal skills

Mise-en-place and Working Methods Planned arrangement of materials for trouble free working & service. Best Food Hygiene is a must.

Taste 0 – 40 points Presentation/Innovation 0 – 30 points Professional Preparation 0 – 20 points Mise-en-place and Working Methods 0 – 10 points Maximum 100 points

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GROUP 1: PASTRY DISPLAY & LIVE Class 02/A : MODERN STYLISH WEDDING CAKE

Cake must have a minimum of 3 tiers not exceeding 150 cm in height. All tiers to incorporate a wedding design. Cake is to be entirely decorated by hand and all decoration must be edible with the exception of pillars. Royal icing or pastillage may be used. Other edible materials are allowed. One layer of the wedding cake must be edible and will be Tasted& inspection done by the judges.

- RECIPE REQUIRED - Table space allotted: 90cm x 90cm.

*Not exciding 150cm in height - WEDDING CAKE must stay on display until

the end of the show. The Organizer will dispose of the exhibits uncollected after 4.30pm on the last day.

JUDGING CRITERIA Suitability in complementing Food displays As the exhibits are meant to be displayed on a buffet table, they should be designed to complement food displays.

0-20 points

Presentation and General Impression Depending on material used, the finished exhibit must present a good impression based on aesthetic and ethical principles.

0-30 points

Technique and Degree of Difficulty This is judged by the artistry, competency and expert work involved in the execution or preparation of the exhibit.

0-50 points

Prize: The highest points scored for this class will receive 200,000 Kyat in cash Second highest points scored this class will receive 100,000 Kyat in cash

Maximum 100 points

GROUP 1 : PASTRY DISPLAY & LIVE Class 02/B : BREAD SHOW PIECE DISPLAY

To display the showpiece made from bread, no frame, no wires or molds are allowed. The showpiece must be made from only bread. Only a covered wooden base is allowed.

Each competitor must produce 3 (three) kinds of Rolls with 6 (six) pieces each &4 kind of healthy breads, 2 based on yeast & 2 on sour dough.

� A further (additional) two pieces of each item must be presented on a side plate for testing.

� Table space allowed: 120cm x 90 cm � Height should not exceed 90 cm � Show piece will be display during the entire

competition. Competitors must remove their exhibits after the closing ceremony of the competition

� Recipes must use minimal 2 kind of sponsor product

� Recipe required to be display � Bread rolls will be cut for tasting

Taste & Texture of Bread Rolls 0 - 30 pointsPresentation and General Impression 0 - 30 pointsTechnique and Degree of Difficulty 0 - 20 pointsSuitability in complement the food display

0 - 20 points

Maximum 100 points

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GROUP 1 : PASTRY DISPLAY & LIVE Class 03/A : DESSERTS PLATEDDISPLAY

It is required to display 2 different types of desserts,(cold) ,each for one person. One in a glass and one on a plate 2 portion of each set.(1 set ( plate& glass ) for judging & 1 set for display). Written description & recipes to be displayed with the exhibit. Tasting will be part of the deemed necessary to determine quality & authenticity. Desserts must be suitable for a la carte service. All ingredients used must be edible. Judges will cut and inspect the dessert. Show pieces are allowed but will not be judged.

Presentation, Overall Impression/ Innovation

Food items utilized must be in harmony with quantity and the number of persons indicated.

Professional Preparation & Naming

Practical and Up-to-Date Serving

The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic preparation. No artificial colors allowed all items must be eatable. Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards.Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

Taste & Variety Well-balanced from a nutritional point of view. The taste, flavors and textures should conformwith today’s standards. The variety displayed has to correspond with the criteria requested.

Taste 0 – 50 points Presentation/Innovation 0 – 20 points Professional Preparation 0 – 20 points Mise-en-place and Working Methods 0 – 10 points Maximum 100 points

Prize: 1st prize = US$ 600 2nd prize = US$ 300 3rd prize = US$ 150

GROUP 1 : PASTRY DISPLAY & LIVE Class 03/B : PLATED MYANMAR AUTHENTIC DESSERTS COLD DISPLAY

It is required to display a combination of 3 different types of Myanmar desserts, ( presented cold ). All three need to be different in main product and cooking technique ( fried, baked, steamed, packed in leaves or bamboo etc) all on 1 plate. 2 portions need to be done (1 for judging and 1 for display). Written description & recipes to be displayed with the exhibit. Tasting will be part of the deemed necessary to determine quality & authenticity. Must be suitable for a la carte service. All ingredients used must be edible. Judges will cut and inspect the dessert. Show pieces are allowed but will not be judged.

Presentation, Overall Impression/ Innovation

Food items utilized must be in harmony with quantity and the number of persons indicated.

Professional Preparation & Naming

Practical and Up-to-Date Serving

The names of the dishes should correspond to the recipes. Points will be awarded for the correct basic preparation. No artificial colors allowed all items must be eatable. Easy serving methods are to be incorporated in the daily work and in accordance with up-to-date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

Taste & Variety Well-balanced from a nutritional point of view. The taste, flavors and textures should conform with today’s standards. The variety displayed has to correspond with the criteria requested.

Taste 0 – 50 points Presentation/Innovation 0 – 20 points Professional Preparation 0 – 20 points Mise-en-place and Working Methods 0 – 10 points Maximum 100 points

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AnchorGROUP 1 : PASTRY DISPLAY &LIVE CLASS 03/C : FONTERRA PASTRY CHALLENGE 2016 : "LIVE SHOW" TEAM OF 2 Creamier Pastry with Anchor

Dear Chefs, Colleagues, and Industry Partners,

We are happy to announce Fonterra Brands Myanmar in partnership with MCA & World Chef without Borders; we will be havingour 2nd Fonterra Brands Pastry Challenge - Myanmar Edition in Food Hotel Myanmar 2016 on the 1st to 3rdof June 2016.

In Myanmar's changing environment, INNOVATION will be the MAIN KEYto SUCCESS.Local pastry and bakery chef talents will be given an opportunity to step-up and be recognized. We will hold a competition to encourage and excite the up-rising local pastry & bakery chefs, and also the local consumers by creating a platform for innovation and to commercialize in local Foodservice shops to generate new demand.

The cash prizes for this competition will be as follows: - 1st prize = US$ 1,500 - 2nd prize = US$ 1,000 - 3rd price = US$ 500 *** Please take note of the qualifying conditions to the cash prizes as indicated under COMPETITION MECHANICS ***

*** The competition is open to ALL local Myanmar Pastry and Bakery Chefs who are currently employed in a Foodservice establishment in Myanmar. Each team should be composed of 2 participants. ***

*** Use of any other dairy ingredient and that is not provided by Fonterra Brands is strictly prohibited and will result to auto maticdisqualification.However, in the event that Fonterra Brands is unable to provide such dairy ingredient (i.e. Parmesan Cheese), this should be declared in the recipe manual prior the competition. ***

Fonterra Brands gift packs, Certificates and Trophies will also be given to the winning teams to be recognized.

COMPETITION OBJECTIVE: The objective of Fonterra Brands Pastry & Baking Contest in 2016 is to find new innovative pastry and baked products that can be commercialized, generate new demand, and excite Out-Of-Home consumers in Myanmar.This should be aligned to ASEAN Foodservice trend I dining culture.

BACKGROUND: Applications of dairy ingredients in Myanmar have been very simple and basic since the country opened its economy in 2012.

-Butter is basically used for cakes & breads. - Whipping cream is extensively used for ganache, topping and cream fillings. -Cream cheese is dominantly used for cheese cake. "Consumers are craving for the next new pastry & baked treat"

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I. It is allowed to use a 'sponge and dough' method andior a fermented starter where the yeast based 'sponge' andior starter can be prepared before the competition starting time and used only as an ingredients for flavor and texture improvement.

J. Contestants will be given the following Anchor products prior the contest for product testing and development: - 6 kg of Anchor Cream Cheese - 6 L of Anchor WhippingCream - 5kg of Anchor Butter(Unsalted/Salted)- 6L of Anchor UHTMilk - 2kg of Anchor Mild Cheddar - 2kg of Anchor Mozzarella - 2kg of Anchor Hi-Melt

K. Team uniform should not have any identifying logos to encourage equal judging.

L. Team members can be composed of chefs that are working in the same Foodservice company OR can be mixed with other Foodservice companies.

COMPETITON MECHANICS:

1) The theme of the competition is "Pioneering innovation In Myanmar's Pastry& Baking Industry"

2) The competitors will have 3 hours (180 minutes) to prepare and present 2 plates per item - 1 for the judges, 1 for display - Item 1 - Cake (2 pieces total) - 8 inches round - Designs of cake should represent a cheerful / happy experience. - Religious designs of cakes are strictly prohibited. - No packaging needed only cake stand or cake board for presentation - Item 2 - Take Home Pastry Treat (24 pieces total) - Individual Size (Mini Portion) - Include packaging idea I concept (2 sets - 1 set for judging& 1 set for display) - Box of8 - Box of4 - Creativity on packaging will earn additional 5 point ( Take - away / celebration gift concept ) - Item 3 - Soft Bread (24 pieces total) - 30g. - 60g. / piece - Include packaging idea I concept (2 sets - 1 set for judging& 1 set for display) - Box of 8 - Box of 4 - Creativity on packaging will earn additional 5 points (Take-away / celebration gift concept)

COMPETITION GUIDELINES:

A. Fonterra Brands focus product will be ANCHOR CREAM CHEESE lKG (should use minimum of 50% in all created recipe's)

B. PRODUCT CATEGORY ENTRIES are: - Cake - Pastry for take-away I on-the-go - Soft bread

C. Created recipe's should be aligned to CONSUMER NEEDS (at least 3 out of 4): - CONVENIENCE a dessert I baked treat that is convenient to take-away, eat-on-the-go,"filling" - Cake (ambient / chilled/ frozen) I Pastry (ambient / chilled / frozen) / Soft Bread (ambient) - CONNECTION - a dessert bakedtreat that can be shared with family& friends - Cake (ambient / chilled / frozen) / Pastry (ambient / chilled / frozen) / Soft Bread (ambient) - CELEBRATION - a dessert / baked treat that can be enjoyed in an occasion. - Cake (ambient / chilled / frozen) / Pastry (ambient / chilled / frozen) / Soft Bread (ambient) - CRAVING - a dessert baked that is indulging satisfying the human taste / palate. - Cake (ambient / chilled / frozen) / Pastry (ambient / chilled / frozen) / Soft Bread (ambient)

D. All recipe entries should be unique and not widely available in Myanmar (i.e. cheese cake)

E. Participants: - Each team should compose of 2 bakers I pastry chefs (Myanmar citizens only) - All participants should represent currently employed by a foodservice business I company in Myanmar. - Instructor chefs are not qualified to join.

F. Participants can also use the following ingredients from Fonterra Brands to complement their innovation: - Anchor WhippingCream - Anchor Butter (Unsalted / Salted) - Anchor Mild Cheddar - Anchor Mozzarella - Anchor UHT Milk - Anchor Processed Hi-Melt Cheese (Earn additional 5 points by using 10% of this item in the recipe)

G. All products must be created on site.

H. All garnishes and decorations for the products must be edible and made onsite.

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3) The taste of each ingredients should be well balanced (not bland /weak flavor taste, not too salty, not too sweet, not too sour, not too bitter)

4) The participants can use as little or as much of each ingredient as they like.However,points will be deducted for excessive wastage.

5) Preparation and presentation must be reflective of today's modern cooking styles.

6) Competitors must leave the workstations in a clean and tidy condition.

7) Submit 2 copies of the recipes two weeks prior to competition with the following content - Product description - Product category - Product inspiration I heritage (where the product originates)

8) All submitted recipes will be part of the Fonterra Archiveand can be used for marketing purposes.

9) The organizers will supply all the hardware mentioned below: - Gas cooking range (shared) - Deck! Convection ovens (shared) - Sink with running water (shared) - Refrigerator (shared) - Working table top (per team)

10) No supplementary equipment will be made available.

11) All competitors shall provide their own utensils such cutters, knife, palettes, moulds, pots and pans, as well as mixing bowls.

12) Display area per team will be covered in white table

13) Competitors to prepare 3 copies of in and out list of items brought in for the competition

14) Qualifying conditions: - To win the cash prizes, the total score of each team should achieve at least 80 points. - In the event that the top 3 teams does not achieve the minimum required points (80 points) to qualify for the cash prizes, Fonterra Brands Gift Packs & recognition through Certificates and Trophies will be issued.

15) Scoring criteria (100 points):

CATEGORY DETAILS POINTS Taste Balanced &

pleasant to the palate

40

Practicality Easy to commercialize

20

Texture and Consistency Correct Preparation

Appealing for consumers

20

BONUS POINTS Aesthetic appeal (Packaging - take- away / celebration concept)

Pastry Item 10

Soft Bread 5Hero Ingredient Anchor Hi-Melt

Processed Cheese 5

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Group 1 Pastry Display & Live Class 03 / D Dolcello Desserts Plated Display

It is required to display 2 different types of desserts, (cold) ,each for one person . One in a glass and one on a plate 2 portion of each set. ( 1 set ( plate & glass ) for judging & 1 set for display ). Written description & recipes to be displayed with the exhibits. Tasting will be part of the deemed necessary to determine quality & authenticity. At least one Dolcello product must be used – mixedand combined also possible with garnishing ( Crème Brule, Pannacotta, Chocolate Mousse ).

Desserts must be suitable for a la carte dessert service. All ingredients used must be edible. Judges will cut and inspect the dessert.

All ingredients and desserts are made at home kitchen,- at the competition side 10 minutes are given to build up & decorate the two kind Dolcello Desserts for judging and display. For more than 3 minutes over time will be disqualified. Each started minute overtime will deduct 5 points.

Judging:

1. Presentation, Overall Impression / Innovation:

Food items utilized must be in harmony with quantity and the number of persons indicated in a modern plating. Name cards must be attached.

2. Professional Preparation & Naming, Mise en place:

The names of the dishes should correspondent to the recipes. Points will be awarded for the correct basic preparation. No artificial colors allowed all items must be eatable. Needs to follow today nutrition guidelines. Brought in Mise en Place must have professional food save packing.

3. Practical and up to date Serving:

Easy serving methods are to be incorporated in the daily work of the dessert also for many order and with the today culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

4. Taste &Variety :

Well-balanced from a nutritional point of view. The taste, flavor s and textures should conform with today s standards. The variety displayed has to correspond with each other as well the name of the dish.

Judging Points

- Presentation / Innovation 0 – 30 Points- Professional Preparation, Mise en place 0 - 10 Points- Practical Up To Tate Serving 0 - 10 Points- Taste & Texture 0 – 50 Points

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GROUP 2 : Artistic display or Practical Class 04: FRUIT & VEGETABLE CARVING Live

Competitors will be given 2 hours to produce a free style carving of their choice. No pre-slicing or carving or preparation of the vegetables will be allowed before the competition begins. All exhibits should be complementary to a food display on a buffet table. Exhibits will be displayed during the day of the competition and can only be removed after the closing ceremony of the last day.

� Table space allocated: 120cm x 90 cm / Maximum height: 100 cm � No glue is allowed/ Competitors will be required to provide their own vegetables and fruits. � All other kitchen tools such as knives and cutting boards must be provided by the competitor � The competitor will be responsible to ensure that all excess materials are disposed. � Carving must be three dimensions

Technique and Degree of Difficulty

This is judged by the artistry, competence and expert work involved in the execution or preparation of the exhibit.

Presentation and General Impression

Depending on material used, the finished exhibit to present a good impression based on aesthetic, ethical principles.

Suitability in compliment to food displays

Exhibits are meant to be displayed on a buffet table; they should be designed to complement food displays.

Technique and Degree of Difficulty 0 - 40 points Presentation and General Impression 0 - 30 points

Suitable to compliment to food display 0 - 20 points Clean all over work and presentation 0 - 10 points

Maximum 100 points

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GROUP 2 : Artistic display or PracticalClass 05/A : Ice Carving Challenge (Individual) Live

- To carve 1 block of Ice with the time given of 90 minutes - Theme Free Style / Electric Chain Saw not allow

Rule- Open to individual from hotels, restaurants, culinary institutions, airlines and cateringorganizations within Myanmar - Competitors to report 60 minute before the competition - Competitors to bring their own working tools (check for rental equipment U Thein Naing ) - The presentation of Carvings may include objects of Art (NO live tropical Fish etc) whereby the live, or an Art piece, as such will not be a subject for Assessment. - Deduct 1 point for each minute late - NO religious designs are allowed

Prize: The highest points scored for this class will receive 200,000 Kyat in cash The second highest 100,000 Kyat in cash

Display Challenge Judging Criteria

Degree of Difficulty 20 points Judgment is primary based on the artistic work but also on the degree of difficulty / effort expended

Artistic Achievement 40 points Balance, scale, proportion and suitability

Work involved 20 points The competence and expert work involved in the execution and / or preparation of the exhibit

Fine Detailed Carving 10 points Judgment is based on utilized and maximum of detail and the quality and skills executed

Clean Overall Presentation 10 points Depending on the material used, the finished exhibit must present a good impression based on aesthetic and ethical principles

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GROUP 3 : PRACTICAL COOKING (live) – all Individual Cooking Classes 6 to 12

CLASS 06/J : PASTA CULINARY JUNIOR CHALLENGE : INDIVIDUAL (1 HOUR) LIVE CLASS 06/P : PASTA CULINARY PROFESSIONAL CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 07/J : POULTRY MYANMAR FLAVOR JUNIOR : INDIVIDUAL - (1 HOUR) LIVE CLASS 07/P : POULTRY MYANMAR FLAVOR PROFESSIONAL : INDIVIDUAL - (1 HOUR) LIVE CLASS 08/J : TABASCO SEAFOOD JUNIOR CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 08/P :TABASCO SEAFOOD PROFESSIONAL CHALLENGE : INDIVIDUAL –- (1 HOUR ) LIVE CLASS 09/J : BEEF JUNIOR CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 09/P : BEEF PROFESSIONAL CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 10/J : MYANMAR ETHNIC CUISINE JUNIOR CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 10/P : MYANMAR ETHNIC CUISINE PROFESSIONAL CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 11/J : VEGETARIAN CUISINE JUNIOR CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 11/P : VEGETARIAN CUISINE PROFESSIONAL CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 12/J : LAMB JUNIOR CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 12/P : LAMB PROFESSIONAL CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 13/J : VEAL MAIN COURSE JUNIOR CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 13/P : VEAL MAIN COURSE PROFESSIONAL CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 14/J : SALMON MAIN COURSE JUNIOR CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE CLASS 14/P : SALMON MAIN COURSE PROFESSIONAL CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 15/J : MCA Business Lunch Team, COURSE JUNIOR CHALLENGE HOT COOKING : (1,5 HOUR) LIVE - VEAL& SALMON AS 2 COURSE,by 2 Junior Chefs a team.

A Team MCA Business Lunch Team, ( Under 25 years ), cook in 1 hours as team work a 2 course menu. It is required to cook & display a 2 course set menu of 1 warm Appetizer & 1 Main Course each for 6 person/ portion with starch and vegetable. Free style, main sponsored items must be used only, no other fish or sea food, no other meat to add. Main item must be Salmon & Veal ( free choice of what is appetizer, main course or mixed ) To serve on a ( by sponsor only ) plate 6 portion of each set. ( 1 portion for judging & 1 portion for display, 4 portion for serviceto VIP Judges ). Written description & recipes to be displayed with the exhibits. Tasting will be part of the deemed necessary to determine quality & authenticity. The sponsored food product must be used to 65 % at least. Chef teams & Service ( waiter, wine & barista ) need to exchange the menu knowledge on the menu for 5 minutes before competition,- to be able to select wine, crockery, plates etc and give guests menu intro. Service & Kitchen teams working together will be announced by lucky draw before competion in public draw. Service part will be Judged and rules set by Service judges. In addition there will be a daily Guest Choice Award.

*** Sous vide cooking machines are not allowed for the preparations.***

The set menu must be suitable for a business lunch la carte service. All ingredients used must be edible. Judges will cut and inspect all items.Menu must be: quick, light, healthy, modern plating, creative combination.

If one like to add ingredients apart of the provided ingredients he can do so, 65 % must be sponsored items of each category ( protein, starch, vegetable ) when provided. The dish must exist In one ofMyanmar Ethnic Races.The aim is to promote Myanmar Ethnic Cuisine throughout Myanmar aswell for foreign guests to Myanmar. Brown Organic MyanmarRice must be used as main part or as starch.

All ingredients must be cooked at and during competition time as per WACS rules,- at the competition side after50 minutes for Appetizer after 60 minutes for Main Course hot plated for judging and display. Less than 51 minutes used shows less skill used and will be disqualified, each started minute overtime will deduct 1 point, at a maximum of 10 minutes, afterwards team will be disqualified.

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Judging: 1. Presentation, Overall Impression / Innovation, ECO Cooking / Hygiene: Food items utilized must be in harmony with quantity and the number of persons indicated in a modern plating. Portions must be correct for each course and as 2 course menu. New innovation will be awarded. Name cards must be attached. Gas, Water, Food wastage need to be kept at the minimum, and reused where possible. Personal and kitchen Hygiene is most needed. Kitchen need to be cleaned spotless quick after teams competition time is over. Failure in waste & energy saving or dirty kitchen can result in disqualificationor 30 points reduction.

2. Professional Preparation, Naming, Mise en place: The names of the dishes should correspondent to the recipes. Points will be awarded for the correct basic preparation. No artificial colors allowed all items must be eatable. Needs to follow todays nutrition guidelines. Brought in Mise en Place must have professional food save packing. Timing of cooking and serving need to be followed for both course.

3. Practical and up to date Serving: Easy serving methods are to be incorporated in the daily work of a 2 course menu also for many order – caterings and with the today culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

4. Taste &Variety : Well-balanced from a nutritional point of view. The taste, flavor s and textures should conformwithtodays standards. Appetizer needs to be in harmony with main course. The variety displayed has to correspond with each other as well the name of the dish.

**NO Monosodium Glutamate or Chicken Powder is allowed**

Class 06 Pasta Free Style Junior &Professional: To present 1 pasta dish / Main Course total of 2 portions with in time limit of 1 hours. Sponsored or own home made dough can be used(homemade shows more skill &points ). 1 plate for judges / 1 plate for display. Sponsored products must be used.

Class 07 Poultry Myanmar Flavor Junior &Professional: Prepare and present one poultry dish – main course, with Myanmar flavor, free style – modern nutrition & display. Display 2 portions one for judging one for display within 1 hours.If one to add ingredients apart of the provided ingredients he can do so, sponsored meat – seafood item must be main part. Meat can be premarinated.

Class 08/ 09 Seafood & Beef Junior as well Professional: Prepare and present one Seafood dish 08 ( Seafood must contain Tabasco ) or Beef dish 09, main course, any free style – modern display, 2 portions, one for judging one for display within 1 hours. If one like to add ingredients apart of the provided ingredients he can do so, sponsored meat – seafood item must be main protein 70 %.

Class 10 Myanmar Ethnic Cuisine - Junior as well Professional: Prepare and present one Traditional Myanmar Ethnic Meal, 1 main course ( protein or vegetarian, healthy certified brown rice, 1 side dish ( salad, vegetable or dip ) modern display and modern cooking values. 2 portions ( main and rice on a main plate and can use a side plate - cup for side dish ), one set for judging one for display. To cook within1 hours. If one like to add ingredients apart of the provided ingredients he can do so. The dish must exist in one of Myanmar s Ethnic Races.

NO Burmese Dish is allowed.( the aim is to find more Myanmar Cuisine ) To promote Myanmar Ethnic Cuisine throughout Myanmar as well for foreign guests to Myanmar.CertifiedBrown Organic Myanmar Rice must be used as main part or starch.

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Class 11 Vegetarianor VeganCuisine - Junior as well Professional:Prepare and present one Vegetarian or VEGANMeal, ( including Eggs, Milk ) , 1 main course modern

display and modern cooking values. 2 portions ( on a main plate ), one for judging one for display within 1 hours. If one like to add ingredients apart of the provided ingredients he can do so. Certified Brown Organic *Myanmar Rice must be used as main part or as starch.

Class 12 Lamb MAIN COURSE - Junior as well Professional: To prepare and present within 1 hours, one main course dish for 2 persons, MODERN WESTERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (one) plate for display & 1 (one) plate for judging

Class 13 / P / J – “ MCAC Business Lunch, team, - Salmon & Veal “ Set Menu, 2 course A Team of two junior chefs ( under 25 years ) or senior, cook in 1 hours as team work a 2 course

menu. Age mixed Teams will run as Professionals / Senior. ( Relevant for age is date of competition ) It is required to cook & display a 2 course set menu of 1 warm Appetizer & 1 Main Course each for one person/ portion with starch and vegetable. Free Style, main sponsored items must be used only, no other fish or sea food, no other meat to add. Main item must be Salmon & Veal ( free choice of what is appetizer, main course or mixed ) To serve on a ( by sponsor only ) plate 6 portion of each set. ( 1 portion for judging & 1 portion for display, 4 portion for VIP Judging guests). Written description & recipes to be displayed with the exhibits. Tasting will be part of the deemed necessary to determine quality & authenticity. The sponsored food product must be used.

**Sous vide cooking machines are not allowed for the preparations.**

The set menu must be suitable for a quick a la carte service. All ingredients used must be edible. Judges will cut and inspect all items. All ingredients must be cooked at and during competition time as per WACS rules,- at the competition side in 45 minutes for Appetizer and within same60 minutes for Main Course hot plated for judging, VIP Judges and display. Less than 40 minutes used for cooking, shows less skill used and will be disqualified, each started minute overtime will deduct 1 point, at a maximum of 10 minutes, afterwards team will be disqualified.

Judging:

1. Presentation, Overall Impression / Innovation, ECO Cooking / Hygiene/ Economical: Food items utilized must be in harmony with quantity and the number of persons indicated

in a modern plating. Portions must be correct for each course and as 2 course menu. New innovation will be awarded. Name cards must be attached.

**Myanmar Produced Food Pavilion Products used will get 5 extra points** Gas, Water, Food wastage need to be kept at the minimum, and reused where possible.Personal and kitchen Hygiene is most needed. Kitchen need to be cleaned spotless quick after teams competition time is over. Failure can result in disqualification or 30 points reduction.

2. Professional Preparation, Naming, Mise en place: The names of the dishes should correspondent to the recipes . Points will be awarded for the correct basic preparation. No artificial colors allowed all items must be eatable. Needs to follow todays nutrition guidelines. Brought in Mise en Place must have professional food save packing. Timing of cooking and serving need to be followed for bothcourses.

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3. Practical and up to date Serving: Easy serving methods are to be incorporated in the daily work of a 2 course menu also for many order – caterings and with the today culinary standard. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye.

4. Taste &Variety : Well-balanced from a nutritional point of view. The taste, flavor s and textures should conform with

today s standards. Appetizer needs to be in harmony with main course. The variety displayed has to correspond with each other as well the name of the dish.

Judging Points

- Presentation / Innovation 0 – 20 Points- Professional Preparation, Mise en place 0 - 20 Points- Practical Up To Tate Serving 0 - 10 Points- Taste & Texture 0 – 50 Points

Apply to all of classes 6 to 14:

Taste & Texture Good flavor and taste, not over powering, using good flavor combination, no extreme as spice, fish paste etc. (applies also to Ethnic Cuisine class 10 ). Well cooked not dry not raw. Chicken& Seafood cooked through.

Presentation/Innovation Visually appealing presentation which shows originality, creativity & modern innovation display

Professional Preparation Punctual delivery of each entry after one hours. Finished before 50 minutes( MCAC Business Lunch= 40 minutes ) will be disqualified – NO Skills used. Every 1 minute late = 1 point minus. After 10 minutes late = disqualified. Appropriate cooking techniques must be applied for all ingredients, Organizing, Interpersonal skills, Fonterra, San Remo & Nestle Professional & other sponsored Products must be incorporated at least 75%. ( not necessary for Ethnic Cuisine class 10 - where it is not usual ).

Mise-en-place and Working Methods

Efficient Water, Waste & Energy Saving

Planned arrangement of materials for trouble free working & service. Food & personal hygiene.

Additional points can be earned when water, food waste and energy are saved, reused and avoided. Which includes well packed & stored for " later use ".

Taste & Texture 0 – 45 points Presentation/Innovation 0 – 20 points Professional Preparation 0 – 20 points Mise-en-place, Hygiene, Working Methods 0 – 10 points Bonus for Energy, Waste, Water saving 0 - 5 points

Maximum 100 points

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Class 15 MCAC Business Lunch, Team - Appetizer &MAIN COURSE – from Veal & Salmon,- Junior only: To prepare and present within 60 minutes, a two course menu for 2 persons, MODERN WESTERN STYLE. Dish must be presented on6 x 2 individual plates with appropriate garnishes. 1 x 2 (two) plate for display & 1 x 2 (two ) plate for judging, 6 x 2 plates for VIP Guest Judges served as a la Carte at " MCAC Restaurant".

- Presentation/ Innovation Visually appealing presentation which shows originality, creativity & modern innovation display

- Professional Preparation Punctual delivery of total entry after one hours. Finished before 40minutes will be disqualified- NO Skills used. Every 1 minute late = 1 point minus. After 10 minutes late= disqualified. Appropriate cooking techniques must be applied for all ingredients, Organizing, Interpersonal skills, Fonterra, San Remo & Nestle Professional & other sponsored Products must be incorporated.(not necessary for Ethnic Cuisine class 10- where it is not usual ).

- Mise-en-place and Working Methods Planned arrangement of materials for trouble free working & service. Food & personal hygiene.

- Efficient Water, Waste & Energy Saving Additional points can be earned when water, food waste and energy are saved, reused and avoided. Which includes well packed & stored for" later use ".

Taste & Texture 0-45 point Presentation innovation 0 - 20 point Professional Preparation 0 - 20 points Mise-en-place, Hygiene, Working Methods 0 - 10 points Bonus for Energy, Waste, Water saving 0 - 5 points Maximum 100 points

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General Information for Competitors

Guidelines for Competitors Participants’ Badges

A. Official participants are assigned badges with the registration numbers for each entry purpose B. Participants will receive their badges when registered and fee paid. C. Registration numbers are equal to the competition code number D. Badges are personal and non-transferable E. Kindly report loss of badges at the Organizers office F. Competition cards must be worn at all time when at Myanmar Event Park.

Jury Requirements / Qualification Only those persons able to proof their lengthy professional experience in this field may be appointed to the demanding position of jury members. It is within the right of the organizer to impose an age limit on jury members.

Responsibilities / Duties

Members of the jury must always act properly and correctly. They must comply with the directives laid down by the official assessment commission and chef judge. When applicable, instruction meetings must be attended. Members of the jury must carry out their task as stipulated by the assessments commission. They must judge in an unbiased manner, to the best of their knowledge and with consideration of prevailing culinary and cultural practices. They must judge individually according to their own personal opinion, but at the same time respecting the opinion of the other judges. In case of any problem within a judges group,- the Chief Judge must be called in for clearance.

Ranking

Scale of Medals for all competitions Gold medal with distinctions 100 points Gold medal 90-99 points Silver medal 80-89 points Bronze medal 70-79 points Certificate 50-69 points

*All participants will receive a certificate of participation

Rank Announcements The announcing of ranks and prizes will take place within the merited professional settings, on a daily basis from 2nd day onwards and from 14.00 hour. However the best winner of each category will be announced on the last day of the contest in an official environment. Representatives of the organizing associations should be present to receive their awards so also the sponsor representatives. Participants should be dressed in either a smart Chefs , Pastry Chefs uniform or clean attire that represents their establishment.

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COMPETITION GUIDELINE

These rules must be read before submitting competition entry forms.

1. Every exhibit – “Item” must be the bona fide. Work of the individual or team competitor and must not have been entered in other competitions.

2. Submission of a completed entry form shall constitute of, and agreement to, abide by the Rules & Regulations of the MCAC 2016 Competition.

3. An individual competitor can participate in as many classes as he wishes but is restricted to one entry in any one class. Most participants should take part.

4. No change of classes will be allowed. Please notify the Organizer should you wish to cancel application. At the event, absentees without written pre-notification to the organizer will have their future applications denied. Empty spaces at display tables are unsightly and non-attendance at the popular Individual Hot Cooking Challenge means one other chef could have taken that slot.

5. To avoid having their applications withdrawn from the competition without notice, it is competitors’ responsibility to advise the Organizer should they change employers or contact details. It is difficult to keep a competitor on the list if we are unable to contact him. Companies registering (and paying) for competitors have the right to replace staff that leaves their employ. Staff leaving the company is considered removed from the competition registration list. Company can replace a competitor for the same class registered, should the competitor leaves the company before the event.

6. Competitors registering for more than one class need to register with the Secretariat at site only once (on the day of their last class) to collect their Certificate of Participation. Uncollected certificates will be disposed of three weeks after the event at the MCA Office. As we are limited in space, we try to follow first come first serve – anyhow we like a most wide range of Hotels, Restaurants & Chefs to participate and so might limit participating numbers of one establishment if needed to allow others to come in also.

7. The competition display areas within the Event Halls will be open to competitors from 7:00 am, all displays must be ready before 10:00 am hours to allow for judging. All packing/exhibit debris must be removed from the exhibition hall at 9am and before judging begins.

8. Competitors & their assistants are strictly not allowed to leave belongings on exhibition booths, or use furniture for lounging during the set-up & judging hours. Live Cooking participants Classes 6 -15 need to clean and clear their station direct after plating their dishes and finished cooking, participating Chefs & assistant to support the cleaning.

9. No removal of display exhibits is allowed before 6.00 pm on the days of the show and 5.00 pm on the last day. Competitors are to be present at their allocated display area before closing time to prepare for removal of their exhibits. Organizer reserves the right to dispose of uncollected exhibits after 6:00 pm.

Entries for the Individual Hot Cooking classes are accepted on a first-come-first-served basis. Applicants for these classes should select another class on the entry form in the event they are unsuccessful for their first choice. (They can also choose to have their entry fee refunded in this case,5 $ US ( 10 $ US from late booking ) in Kyat FEES at MCAC 2016 ) if they do not wish to select an alternative class.

** Please note that with limited kitchen stations, these classes are usually filled before the official closing **

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10. Individual Hot Cooking competitors must be present at least 60 minutes before their appointed performance / cooking time and inform the MCA Kitchen Manager of their arrival. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified.

11. ( Fees – This time NO FEES - will not be refunded if the competition is cancelled for reasons beyond the Organizer’s control, or if entries are withdrawn by competitors. This is to cover administration costs ). Substitute competitors may be accepted up to four weeks before the event and no later.

12. Chef’s attire ( Uniform ) is required during competition and all official events. For Hot Cooking and Practical ‘Live’ Classes, no company name/logo should be visible to the judges during cooking & judging. It may be included or placed on uniforms once judging is completed. Sponsor Logos must be worn during competition. No Logos of NOT Event SPONSOR Companies or other Culinary Events are NOT allowed.

13. Competitors who bring their exhibits on the wrong day will not have them judged. Please refer to the final schedule for your competition date. This will be sent to you in due course or available info at MCA Office &www.myanmarchefs.comor angel@myanmar.com.mm & andreas@myanmarchefs.com;

01 501123 / 532278.

14. Competitors are to note that points will be deducted if the complete display is not kept within the space limit specified for the classes.

15. Official ingredient/recipe forms will be sent to Individual competitors as well are attached here. These must be placed by the side of exhibits/dishes if the rules require it. The organizer does require copies & request them to be handed over before performance.

16. For the display piece, the theme or name must be given to the exhibits. The name card for the table display should be without company logo, with a size not exceeding 30cm x 10cm.

17. All plate ware used for the competition must be without any logo.

18. Recipe3 copy to be submitted together with the entry form &NRC card or MCA member Card.

19. The Organizer reserves all rights to the recipes used, and photographs taken at the event. Any publication, reproduction or copying of the recipes can only be made with their approval.

20. If an award is won, the competitor has to ensure his presence or that of a representative from the same establishment at the ceremony to collect it. All awards are to be accepted in chefs/team pastry uniforms only. Any award/certificate that is not accepted at the ceremony will be forfeited – kept for three weeks at MCA Office, 01 501123.

21. The Organizer reserves the right to remove display exhibits if deterioration beyond acceptable standards has taken place.

22. To avoid disqualification, entries in showcases must be made accessible to Judges. No displays/decorations on wall panel allowed.

23. The Organizer will not be held responsible for any damage to or loss of, exhibits, equipment, utensils or personal effects of competitors.

24. Competitors contravening any of the Rules and Regulations of the event may be disqualified.

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25. The Organizer reserves the right to rescind, modify or add on any of the above rules and regulations and their interpretation of these is final. They also reserve the right to limit the number of entries per class or amend a competition section, modify any rules, cancel any class or competition, or cancel/postpone the whole competition event should it be deemed necessary.

HOT COOKING PREPARATION GUIDELINES Classes 6 to 15.

The following items are permitted to be brought in addition to the provided items and in what stage of production:

Salad - Can be cleaned and washed but not portioned

Vegetables/ Fruits - Peeled, cut, but not cooked

Pastas & Dough’s - Sponsor products or dough can be brought but not cooked not cut, not rolled )

Additional Fish/Seafood - Cleaned, filleted but not portioned or cooked

Additional Beef/Chicken - Can be trimmed, portioned but not cooked

Mousses - To be made at competition (minced items allowed to bring )

Marinated proteins - Pre- marinating of protein is permitted

Sauces - Can be reduced but not finished or seasoned

Stocks - Can bring into competition, no seasoning

Dressings - To be made in competition only

Coulis - Puree can be brought in but needs to be finished in competition.

Sponges - Can be pre-made but not cut or shaped not

As this is a time limit competition, you are expected to show cooking skills, your entry must not be completed with more than 10 minutes left on the clock of your time. Disqualify for more than 10 minutes early, 10 minutes late will be disqualified.

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HINTS AND TIPS (some do not apply to this competition)

Particular attention should be paid to the following:

� Originality – new ideas � Numerical harmonizing of meat and garnishes � Practical size of portion (cost control) � The character of the showpiece should be respected � Proper color presentation and flavor combination � Presenting a natural appetizing look, NO artificial Colors to use � The use of clear jelly for seafood should be considered � The use of tan jelly for meat should be considered � Only well coated food (jelly aspic) should be on cold food � Food prepared hot but displayed cold should be glazed with jelly (aspic) � Sauce dishes should only be filled half and the sauce light coated with aspic � Use only crystal clear fish jelly for fish and meat jelly for red meat, poultry and game � Properly cooked meat (not too rare) should be presented � Sliced meat to be presented properly in (arrange in order or size) � Only precisely cut vegetables should be presented � Use paper only under food that has been deep fat fried � Eggs should only be served on glass, porcelain or glazed dish � Plated portions must be in proportion to the dish itself and to the number of people

specified.� In general portion weight should be in keeping with the norms of accepted practice � Meat sliced should be served with the carved surface upwards and not left as when

carved.� If fruit is used to garnish meat, it should be cut into small pieces or sliced thinly beads of

jelly on meat or trimming do not make a good impression and should be carefully removed

� Participants should not set their aim too high and abide by fundamental cleanliness and practicality as far as possible in their work

� All exhibits should be identified by their proper names, both on exhibition table and on entry form.

� Finally, the punctual presentation of each exhibit at the appointed time is a matter of urgent necessity.

With Compliments from your Myanmar Chefs Association, MCA We wish you a successful Competition

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JURY NOTES:

� Jury members to be established culinary professionals & certified WACS Judges. � Junior Chef Judges must be included in Judging,- without count but judge training. � Sponsors are invited to judge. � Jury should be comprised of at least 4 judges. � Jury members should be independent and not linked in any way to hotels or restaurants teams or

individuals competing in the event. � One “WACS approved ” jury member will be elected the Chief Judge and will insure that all

products are tasted and that the judges’ approach and techniques is consistent for all teams. � The competition must be judged in an unbiased manner, to the best of each judge’s knowledge

and with consideration for prevailing culinary and cultural practices. � Judges must reach conclusions individually according to their own personal opinion, but at the

same time, respect the opinion of the other judges, judging is final.

o Each Judge group need to find a commend result where points not differ more than5 to 8 points,- otherwise the all over Chief Judge must be called and included

NOTES:All classer Practical Cooking / Pastry / Artist

1. A schedule of competition will be confirmed one week prior to the event after all the participants are confirmed.

2. Each kitchen station equipped with the following: to be confirmed

� 1 x 4 burner gas range with wok ring & oven � 2 Work Table

o Shared Use by three chefs to be confirmed� Salamander (shared) � Refrigerator (shared) � Freezer (shared) � Oven (shared) � Blender (shared) � Sink with running water (shared) � Convection oven (shared)

3. No supplementary equipment will be available; competitors are to provide their own cooking utensils, cutting board, knifes, pots, pans, and woks. The organizers will not be responsible for loss or breakage of silverware, crockery or other utensils. No charcoal or BBQ allowed.

4. For all class chinaware for presentation will be provided by the organizer, competitors must use provided plates by Premium Food Service.

The punctual presentation of each entry is a matter of urgent necessity.

� Too late finishing = every 1 minute late deduction of 1 point, maximum 10 min. � 10 or more minutes too early,-NO Skill shown, – disqualify � Food not hot will have deduction of points � Not apply -- (Too much time between courses…..deduction of points )