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www.hotelasia-maldives.com CATEGORY SPONSORS Culinary Challenge Booklet MAIN SPONSOR CULINARY CHALLENGE MAIN SPONSOR EXHIBITION ORGANISED BY 7 10 th th - September 2014 (Culinary Challenge) 8 10 th th - September 2014 (Exhibition) Dharubaaruge, Exhibition Hall, Malé, Maldives

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Page 1: Culinary Challenge - Hotel Asiahotelasia-maldives.com/application/Booklet2014.pdf · Culinary Challenge Booklet ... Judging Criteria - Suitability in complementing food displays 0

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

Page 2: Culinary Challenge - Hotel Asiahotelasia-maldives.com/application/Booklet2014.pdf · Culinary Challenge Booklet ... Judging Criteria - Suitability in complementing food displays 0

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

Page 3: Culinary Challenge - Hotel Asiahotelasia-maldives.com/application/Booklet2014.pdf · Culinary Challenge Booklet ... Judging Criteria - Suitability in complementing food displays 0

“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

SPONSOR

“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

SPONSOR

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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

SPONSOR

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

SPONSOR

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

SPONSOR

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

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Page 6: Culinary Challenge - Hotel Asiahotelasia-maldives.com/application/Booklet2014.pdf · Culinary Challenge Booklet ... Judging Criteria - Suitability in complementing food displays 0

SPONSOR

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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Page 7: Culinary Challenge - Hotel Asiahotelasia-maldives.com/application/Booklet2014.pdf · Culinary Challenge Booklet ... Judging Criteria - Suitability in complementing food displays 0

2014.

10th of August 2014.

2014

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Page 8: Culinary Challenge - Hotel Asiahotelasia-maldives.com/application/Booklet2014.pdf · Culinary Challenge Booklet ... Judging Criteria - Suitability in complementing food displays 0

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

Page 9: Culinary Challenge - Hotel Asiahotelasia-maldives.com/application/Booklet2014.pdf · Culinary Challenge Booklet ... Judging Criteria - Suitability in complementing food displays 0

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

ENDORSED & SUPPORTED BY LOGISTICS PARTNER OFFICIAL MAGAZINE

CATEGORY SPONSORS

EQUIPMENT SPONSOR

MAIN SPONSOREXHIBITION

OFFICIAL WATER