Compete for the Markus Iten Culinary Trophy 2024

Teams should be from independent stand-alone restaurants or food outlets, or represent a restaurant located at a hotel or club. Any restaurant or hotel is allowed to enter only one team.

The winning team will be awarded the Markus Iten Culinary Trophy 2024.

Assembly of the team:

Three Chefs, A minimum of one of the three chefs should be 25 years or younger on 2 September 2024.

• The team should prepare, cook, and present a four-course menu for two covers each (one for jury and one for photography) live, within 2 hours.
• Service time 1st course after 75 minutes, 2nd course 90 minutes, 3rd course (main course) 105 minutes and 4th course (dessert)120 minutes.
• The dishes served must be from the restaurant’s own menu.
•  All dishes must be served on white or off-white plates.
• Written recipes have to be submitted in English, which include the ingredients and method of preparation of the dishes.
• Recipes and the restaurant’s menu should be submitted to the jury on the day of the competition.
• Teams have to cook the four-course menu according to the recipes submitted to the judges.
• All ingredients should be brought by competitors in an unprepared state not trimmed cutor sliced.
• Food waste should be avoided. Teams should produce only foods needed to plate a four-course menu for 2 covers. Overproduct of foods will need to be stored properly or otherwise will lead to point deduction.
• Teams that do not follow the rules and regulations will receive penalties

Judging Criteria

Mise en place and cleanliness during preparation 0-5 points

Planned arrangement of materials for trouble-free working and service. Correct utilization of working time to ensure punctual completion.

Clean and proper working methods during competition will also be judged as well as conditions after leaving the kitchen.

Hygiene / Food Wate 0- 10 points

Work is executed in accordance with international food safety standards from storing to preparation and plating.

Food waste is kept to the absolute minimum in accordance with zero waste principles.

Correct Professional Preparation 0-20 points

Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be practical, acceptable methods that excluded unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables. The preparation should demonstrate working skills and kitchen organization.

Arrangement and Presentation  0-10 points

Clean arrangements, with no artificial garnishes and no time-consuming arrangements. Exemplary plating to ensure an appetizing appearance.There should be no repetitionof ingredients, shapes, and colors as well as cooking techniques between differentdishes.

Timing and Service 0-5 points

The punctual delivery of each entry at the appointed time is a matter of urgent

necessity. The kitchen jury will determine if the fault of the service, if any, is the kitchenor the service team and recommend any point reductions.

The full points will be awardedif service flows smoothly and dishes come out from the kitchen on time.

Taste 0-50 points

The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavor, and color, dishes should conform with today’s standards of nutritional values.

Certificates and Awards:

All team members will receive a certificate of participation. Award certificates will be awarded to all team members as per the team’s overall achieved score.

Please note for participating teams, a corresponding certificate will be awarded also to the restaurant of the team.

The best-performing restaurant will be awarded the Markus Iten Culinary Trophy 2024.

The ECA has the right not to award the Markus Iten Culinary Trophy 2024 if the highest score does not reach the level of a silver medal.

Registration:

Documents required upon Registration:

• ID or passport copy as proof of the age of the Young Chef member of the team.
• A letter from the establishment’s human resources confirming that all team members are employed by the facility.

Registration Fee

ECA Corporate Member LE 2000

Non-ECA Members         LE 2500

Note: The Registration is Closed.