· pdf filerules & regulations, judging criteria 6 general competition information 20 hot...
TRANSCRIPT
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CONTENTS
PAGE General 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
GENERAL INFORMATION
Introduction
The 4th Myanmar Culinary Arts Competition (MCAC) 2017 will take place at Food & Hotel Myanmar 2017, from 7-9 June at Myanmar Convention Center (MCC), Yangon
The MCAC 2017 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 2017 is open to junior and Professional Myanmar Chefs, Pastry Chefs, Foodservice
Professionals and experts of the Myanmar food and hospitality industry.
Dates: 7-9 June 2017
Opening Hours: 08:00 - 18.00 hrs.
Preparation Hours: 08:00 - 18.00 hrs.
Judging Hours: 09:00 - 19.00 hrs.
Venue:
Myanmar Convention Center (MCC), 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 UBM Myanmar to organise
the 4th Myanmar Culinary ARTs Competition (MCAC) 2017, which will be held at Yangon on 7-9 June 2017.
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 2017 the four time we will celebrate the Food & Hotel Myanmar with MCAC 2017 this June and had than
been already with a 27 MCA member delegation to FHA Singapore 2017. 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 UBM Myanmar 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 & modern Food Trends. Live Ice Carving will be again a highlight and highly educational event at MCAC 2017.
The knowledge and the talent of this culinary science will be presented by the candidates of the 4th Myanmar Culinary
Challenge 2017. 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 2017 in Erfurt - Germany was a first time ever Myanmar Chefs / Pastry National team winning the Gold
Olympic Award was 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 Tun
President MCA, Yangon 12.01.2017 MCA – Young Chefs Patron
Committee Member of MCAC 2017 Committee Member of MCAC 2017
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Message from UBM Myanmar Myanmar’s international culinary arts competition. Attracting over 200 competing chefs and
cooking professionals from Myanmar. The MCAC’s 2017 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 2017 at Myanmar Convention Center (MCC). The MCAC is co-organised by the
Myanmar Chefs’ Association and UBM Myanmar, 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) 2017.
UBM Myanmar 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 2017
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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 CLASS 01 : DRESS THE CAKE – THEME “TOGETHER FOR MYANMAR”
: "LIVE SHOW" - INDIVIDUAL (2 HOURS) CLASS 02/A : MODERN STYLISH WEDDING CAKE: "DISPLAY"
INDIVIDUAL (1 HOURS) CLASS 02/B : BREAD SHOW PIECE: "DISPLAY" INDIVIDUAL (1 HOURS) CLASS 03/A : DESSERTS PLATED DISPLAY: INDIVIDUAL (20 MINTUES) CLASS 03/B : PLATED MYANMAR AUTHENTIC DESSERTS COLD DISPLAY
: INDIVIDUAL (20 MINUTES) CLASS 03/C : FONTERRA PASTRY CHALLENGE 2017: "LIVE SHOW"
TEAM OF 2 (3 HOUR) CLASS 03/D : PLATED DESSERT CUP 2017
"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 : KNORR PASTA CULINARY JUNIOR CHALLENGE
: INDIVIDUAL (1 HOUR) LIVE CLASS 06/P : KNORR 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 : KNORR MYANMAR ETHNIC CUISINE JUNIOR CHALLENGE
HOT COOKING: INDIVIDUAL - (1 HOUR) LIVE CLASS 10/P : KNORR 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: VEAL & SALMONAS 2 COURSE, by 2 Junior Chefs a team. - (1.5 HOUR) LIVE
** All Classes, Sous vide cooking machines are not allowed for any of the preparations **
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, 7th June 2017, at Food & Hotel Myanmar 2017
Medal Awards: 8.6. & 9.6.at 14.00 hrs.
to 17.00 hrs.
Closing Ceremony: 17.00 hrs., 9th June 2017,
at Food & Hotel Myanmar 2017
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Rules & Regulations, Judging Criteria
GROUP 1: PASTRY DISPLAY & LIVE Class 01: DRESS THE CAKE
Theme: “TOGETHER FOR MYANMAR” 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
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 points Presentation and General Impression 0 - 30 points Technique and Degree of Difficulty 0 - 20 points Suitability in complement the food display
0 - 20 points
Maximum 100 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 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
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
Prize: To be confirmed 1st prize = US$ 600
2nd prize = US$ 300 3rd prize = US$ 150
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Group 1 Pastry Display & Live Class 03 / D Plated Desserts 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 – mixed and 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 Practical
Class 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 catering organizations
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 : KNORR PASTA CULINARY JUNIOR CHALLENGE : INDIVIDUAL - (1 HOUR) LIVE CLASS 06/P : KNORR 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 : KNORR MYANMAR ETHNIC CUISINE JUNIOR CHALLENGE HOT COOKING : INDIVIDUAL - (1 HOUR) LIVE
CLASS 10/P : KNORR 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 : VEAL& SALMON AS 2 COURSE, by 2 Junior Chefs a team. - (1.5 HOUR) LIVE
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 persons /
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
service to 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 completion 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 of Myanmar Ethnic Races. The aim is to promote Myanmar Ethnic Cuisine throughout Myanmar as well for foreign guests to Myanmar. Brown Organic Myanmar Rice 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, after wards 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 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 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 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.
**NO Monosodium Glutamate or Chicken Powder is allowed** Class 06 KNORR 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 pre marinated.
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 KNORR 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 within 1 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.Certified Brown Organic Myanmar Rice must be used as main part or starch.
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Class 11 Vegetarian or Vegan Cuisine - Junior as well Professional: Prepare and present one Vegetarian or VEGAN Meal, (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 same 60 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 both courses.
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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 & Knorr & 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 on 6 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 = 1point 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 2017 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 2017 ) 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.com or [email protected] & [email protected];
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. Recipe 3 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 than
5 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:
1 x 4 burner gas range with wok ring & oven
2 Work Table (shared)
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 )
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Thank you to our sponsors
