Sponsored by Green Meadows for Food Industries – Mainz & Dixie Mills
Instructions
The team will consist of a Young chef and a culinary student under 25 years
The preparation and presentation of the 3-course menu must be done in the required time frame – 90 minutes of cooking.
Service time: 1st course after 50 minutes, 2nd course (main course) 70 minutes, 3rd course (dessert) 85 minutes.
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 warm seafood
2ND COURSE (Main Course)
Up to your choice, with appropriate starch and compliments.
3RD COURSE
A dessert featuring chocolate 46%, Dilmah Tea, and 2 fruit products
Competitors should incorporate the use of one Dixie Mills product at least in their menus.
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. Fruit pulps – 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
