culinary challenge - hotel asiahotelasia-maldives.com/application/booklet2014.pdf · culinary...
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www.hotelasia-maldives.com
CATEGORY SPONSORS
Cul inary Chal le ngeBooklet
MAIN SPONSORCULINARY CHALLENGE
MAIN SPONSOREXHIBITION
ORGANISED BY
7 10th th - September 2014 (Culinary Challenge)
8 10th th - September 2014 (Exhibition)
Dharubaaruge, Exhibition Hall, Malé, Maldives
2014
2014
The Culinary challenge is from 9.00 am - 10.00 pm th thfrom the 7 - 10 September 2014. The halls will
be open for competitors only from 9.00 am each day. Non-transferable entry badges can be collected at the registration counter at the venue. All competitors must be present one hour prior to their respective competition.
CONTENTS
Details of Classes Page 2-4
Rules & Regulations Page 5
Awards & Certificates Page 6
Judging Panel Page 6
Enclosed - Recipe from Page 7
Notes Page 8
Dear competitor,
We are celebrating the 10th edition of the Hotel Asia Inte r na t i ona l Cu l ina r y Challenge this year. We greatly honor your participation at this prestigious event. We have made every effort to improve
the facilities & introduced some new categories and invited a prestigious panel of global judges.
We are proud to announce that we have been officially endorsed the No. 1 Hospitality Event in the Maldives by the Ministry of Tourism of Maldives. We would like to extend our sincere appreciation to all valuable Sponsors for their unstinted support in making this a success.
Alan PalmerProject Director & Chief Judge
“On the Spot”
Competitors have 2 hours to decorate a cake. All ingredients & decorations have to be edible, and mixed on the spot. These can include chocolate, icing, blown sugar, pastry condiments etc. There are no height restrictions to the finished piece. Exhibits will be displayed until the end of the day of the competition. * The organizers will provide a working table (120 cm x 90 cm) and 1 power point.
All ingredients, utensils/implements etc; are to be provided by competitors including a plain sponge cake base which should be either round (30 cm diameter) or square (30cm x 30cm). An area of 75cm x 75 cm will be provided to display the cake. The cake will be displayed until the end of the day of the competition.
Judging Criteria - Suitability in complementing food displays 0 - 10 points- Presentation and General impression 0 - 40 points- Technique and Degree of Difficulty 0 - 50 points Prizes will be awarded to the winners
Dress the Cake Class 1
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“A unique cake for a special occasion” All the ingredients used to produce the cake must be edible. The cake should be decorated by hand, the use of moulds and commercially produced decorations are prohibited. An area of 75cm x 75 cm will be provided to display the cake. The cake will be displayed until the end of the day of the competition. The total weight of the cake should not be more than 3kg.
Judging Criteria- Novelty in complementing food displays 0-10 points- Presentation and General impression 0-40 points- Technique and Degree of Difficulty 0-50 points Prizes will be awarded to the winners
Novelty CakeClass 2
To execute a free style, practical work within 2 hours. No power tools are allowed No pre-slicing, carving or preparation of vegetables or fruits before the competition begins.A working table of 120 cm x 90 cm will be provided.
Judging Criteria- Suitability in complementing food displays 0-10 points- Presentation and General impression 0-40 points- Technique and Degree of Difficulty 0-50 points Prizes will be awarded to the winners
Fruit & Vegetable CarvingClass 3
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To prepare and present within 1 hour, 2 portions of a main course FREE style. Each competitor will receive 2 pieces Bultara Denuded Saltbush Lamb Rump on the day of the competition. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All other ingredients to be supplied by the competitor. * Recipe required in kitchen Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
Hot Cooking - LambClass 6
To present 3 types of bread loaves (one piece each/max 600g each) and 3 types of bread rolls (3 pieces of each) and 3 types of croissants (3 pieces of each) and 3 types of arabic bread (3 pieces of each) and 3 types of breakfast pastries (3 pieces of each) -Total 39 pieces to be displayed with a bread show piece which will be judged. All preparation to be done at the place of work, an oven will be available for re-heating the bread. The products will be tasted. A typed recipe is required. Maximum display area 75 cm x 75 cmJudging Criteria- Professional Skill 0 - 30 points- Creativity 0 - 50 points- Taste 0 - 20 points Prizes will be awarded to the winners
Class 5 Bread and Pastry Display
To prepare and present on the spot in one hour two different desserts two portions of each using Redman products. Competitors are required to bring along the pre-prepared base of the dessert. Other ingredients for the garnish and decoration to be supplied by the competitor.
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
DessertsClass 4
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To prepare and present within 1 hour, 2 portions of an appetizer or main course using frozen Lamb Weston Potatoes. 60%of the dish must be potato, all other ingredients to be supplied by the competitor. The list of potato products will be advised after registration.An Induction Cooker will be provided for the Competition
Judging Criteria- Mise-en-place and cleanliness 0-5 points- Correct Preparation 0-20 points- Creativity and Presentation 0-25 points- Taste 0-50 points Prizes will be awarded to the winners
Hot Cooking - US Potato FryClass 7
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To prepare and present within 1 hour, 2 portions of a main course FREE style. Each competitor will receive one whole chicken (approx 900g) at the competition. The dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All other ingredients to be supplied by the competitor. * Recipe required in kitchen Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
Hot Cooking - PoultryClass 8
To prepare and present within 1 hour, 2 portions of a main course FREE style. Each competitor will receive 500g of Cape Grim Beef Striploin on the day of the competition. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All other ingredients to be supplied by the competitor.
* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
Hot Cooking - BeefClass 9
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To prepare and present within 1 hour, 2 portions of a main course FREE style. Each competitor will receive 1 Whole Mullet (approx 600g) & 300g Prawns (Head On) on the day of the competition. The dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All other ingredients to be supplied by the competitor. The type of seafood will be advised after registration.* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
Hot Cooking - SeafoodClass 10
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To prepare and present within 30 minutes, 2 dishes, 2 portions of each using Spring Roll Pastry as the main ingredient. FREE Style. Each competitor will receive 10 Sheets of Spring Roll Pastry at the Competition. The dishes must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All other ingredients to be supplied by the competitor.
* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points
Prizes will be awarded to the winners
Creative Spring Roll Class 11
To prepare and present within 1 hour, 2 portions of appetizer or main course FREE Style. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All other ingredients to be supplied by the competitor. Pasta will be provided on the day of the competition. The type of Pasta will be advised after registration.
* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points
Prizes will be awarded to the winners
PastaClass 12
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To prepare & present within 1 hour a Dish (2 portions presented on 2 individual plates) that is truly imaginative and evokes a traditional Maldivian Flavour by using locally available items as the main ingredients. All ingredients & plates to be supplied by the competitor.
* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points
Prizes will be awarded to the winners
To prepare and present within 1 ½ hours 1 main course dish free style and 1 dessert 2 portions of each presented on individual plates. All ingredients and plates to be supplied by the competitor.
The competitor should be below 26 years of age on the day of the competition.* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points
Prizes will be awarded to the winners
Young Chef Class 13
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A Team of two chef’s from the same establishment to prepare and present within 1 ½ hours a hot appetiser, a hot main course and dessert. 2 portions of each. Food to be presented on separate plates. A list of products will be provided which must be used. All other ingredients to be supplied by the competitors.* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
Team ChallengeClass 17Class 14 Creative Salads
To prepare & present within one hour two innovative tossed compound salads using cooked pasta. Two servings of each on two separate plates. Each competitor will receive salads dressings & pasta on the day of the competition. Plates to be supplied by the competitor. All other ingredients to be supplied by the competitor. The type of dressings & pasta will be advised after registration.
* Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
To prepare and present within 1 hour, 2 different appetizers 2 portions of each using Rougie Foie Gras, Savel Poussin Fillet, Elle & Vire Cream & Bridor frozen dough products which must be incorporated in the Hot Appetizer. All other ingredients and plates to be supplied by the competitor. * Recipe required in kitchen
Judging Criteria- Mise-en-place and cleanliness 0 - 5 points- Correct Preparation 0 - 20 points- Creativity and Presentation 0 - 25 points- Taste 0 - 50 points Prizes will be awarded to the winners
Class 16
Class 15 Maldivian Dish
Honeymoon CakesClass 18
To prepare two "Honeymoon Cakes" using Chocolate Couverture. Competitors can bring along prepared base and decorations (non chocolate). Final decoration to be prepared in front of the judges. Milk & Dark Chocolate Couverture will be provided on the day of the competition. Size of each cake suitable for two persons. To prepare within One & a half hours.
- Correct preparation 0-30 points- Technique and Degree of Difficulty 20 points- Taste 0-50 points
Hot Appetizers - French Connection
4
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To prepare and present 2 portions of a mocktail using frozen Ravi Fruit puree as the base within 5 minutes. 1 portion to be presented in a cocktail glass suitably garnished, the other portion into 3 small glasses for tasting by the judges.
The frozen Ravi Fruit puree will be provided on the day of the competition. All other ingredients to be to be supplied by the competitor. The list of products will be advised after registration.
Judging Criteria
- Creativity and Presentation 0-10 points- Method of Work 0-20 points- Correct Preparation 0-20 points- Taste 0-50 points
Iced MocktailClass 19
MAIN AWARD CATEGORIESBest Culinary Establishment - Alan Palmer Challenge TrophyTo receive this award the Establishment must enter a minimum of 10 Classes. The Challenge Trophy will be presented to the team which accumulates the highest total aggregate points from the top 10 scores from the 18 classes (Excluding Class 13) which must include 3 hot cooking classes from class 6, 8 , 9 & 10
Most Outstanding Chef
To qualify for this award the participant must enter at least 4 classes including two compulsory classes either class 6, 8, 9 or 10. The candidate with the highest aggregate score will be the winner.
Top Maldivian Chef
To qualify for this award the participant must enter at least 3 classes including class 15 which is compulsory and one class from classes 6, 8, 9 or 10. The candidate with the highest aggregate score will be the winner.
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2014.
10th of August 2014.
2014
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List of Global Award Winning Chefs and Recognized Professionals from the Culinary World
Main Awards
Most Outstanding Chef
Top Maldivian Chef
Alan Palmer Challenge Trophy forBest Culinary Establishment
Best Pastry Chef - Dress the CakeBest Pastry Chef - Novelty CakeBest Pastry Chef - Desserts
Best Pastry Chef - Bread & Pastry Display
Best Pastry Chef - Honeymoon Cakes
Best Chef - Fruit & Vegetable Carving
Best Chef - Hot Cooking - Lamb
Best Chef - Hot Cooking - US Potato Fry
Best Chef - Hot Cooking - Seafood
Best Chef - Hot Cooking - Poultry
Best Chef - Hot Cooking - Beef
Best Chef - Creative Spring Roll
Best Chef - Pasta
Best Chef - Young Chef
Best Chef - Creative Salads
Best Chef - Maldivian Dish
Best Chef - Hot Appetizers - French Connection
Best Bartender - Iced Mocktail
Best Team - Team Challenge
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Alan Palmer Project Director, Chief Judge
Otto Weibel Member WACS Culinary Committee,
President Bocuse d'Or Asia
Eric Teo Consultant ET Culinary Arts, Past President
Singapore Chefs Assocation
Kenny Kong President Pastry Alliance Singapore,
Executive Pastry Chef Resorts World Sentosa
Norbert Girnth German Master Chef
Tarek Ibrahim Corporate Executive Chef, Meat and Livestock
Australia, MENA
Raman Khanna COO GHRD, Qatar
Yen Koh Regional Executive Chef, Unilever Food
Solutions
Rohan Fernandopulle President Bocuse d'Or Sri Lanka
Thomas Gugler WACS Continental Director, Middle East and
Africa
Alvin Goh Deputy Director, Culinary Arts ITE College
West Singapore
Colin Capon WACS Honorary Lifetime Member
International Culinary Celebrity
Medals Points Tally
Class :
Name :
Quantity Ingredients Preparation
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7-B, 7th Floor, M.Kurahaage, Lainoofaru Magu, Malé, Republic of MaldivesTel : +960 3333630 / 3314595 Fax : +960 3333631 / 3304008E-mail: [email protected]
Organised By FOR MORE DETAILS CONTACT:
MAIN SPONSORCULINARY CHALLENGE
Ministry of Tourism
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