Sponsored by Emkay Foods

Instructions

The team will consist of a senior chef and one Commis / Trainee chef under 25 years

The preparation and presentation of the 4-course menu must be done in the required time frame – 90 minutes of cooking.

There will be point deductions for exceeding the time limit.

Menu Requirement for 2 pax, which includes

1 for jury evaluation and 1 for photos / media. Worldchef’s rules on mise en place will apply as per this document.

1ST COURSE

A vegan starter

2ND COURSE

A fish course

3RD COURSE

The main course uses lamb shank, with appropriate starch and compliments.

4TH COURSE

A dessert featuring chocolate 54 %, Dilmah Tea, and 2 fruit products

Note: Sponsor’s products must be used in at least one of the dishes presented.

Explanation of what foods are permitted to be brought into the kitchen:

• Salads – cleaned, washed, not mixed or cut.
• Vegetables – cleaned, peeled, washed, not cut, and must be raw.
• Fruit and vegetable purees are permitted but must not be seasoned or finished
• No glaze or concentrated juices
• Dried fruit / or vegetable powder permitted
• Dehydrated fruit or sheets permitted
• Home-made spice mixture is permitted
• Shells should be raw in their shells, but cleaned.
• Crustaceans should be raw or boiled, but not peeled.
• Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, etc.) and hot and cold samples must be available for the judges.
• Pastry sponge, biscuit, – can be brought in, but not cut.
• Meringue can be in a piping bag pre-made, but not cooked
• Basic pastry recipes can be brought in weighed out, but no further processing. Fruitpulps – fruit purees may be brought in but not as a finished sauce.
• Decor elements – 100% must be made in the kitchen.

Participants violating these rules will be penalized up to 10% of the maximum potential score.

Awards

Winner prize:   LE 3000 + award certificate

Registration:

Note: The Registration is Closed.

Fees per entry: LE 350 for ECA members, LE 500 for non-ECA members