Sponsored by Rehana

Instructions

• The team will consist of a senior chef and one commis/trainee chef under 25 years
• The preparation and presentation of the 3-course menu must be done in the required time frame – 75 minutes of cooking.
• There will be point deductions for exceeding the time limit.
• Service time: 1st course after 40 minutes, 2nd course (main course) 55 minutes, 3rd course (dessert) 70 minutes.

Menu Requirement for 2 pax, which includes

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

• Minimum one of the dishes should contain at least 40% of pulses.

Definition of a Vegan

Vegan Cuisine is prepared without the use of meat, poultry, fish, seafood, dairy, eggs, or any animal products or animal by-products. Vegan Cuisine includes a Whole Foods Plant-Based Diet.

Vegetarian – Dairy = Vegan

Ingredients Guidelines for Vegan

A vegan’s meal is free of all animal products, not only meat but also eggs, dairy products, and other animal-derived substances including Honey. A typical Vegan diet can include all plant-derived foods like cereal, vegetables, fruits, salad vegetables, pulses, nuts, seeds, dried fruits, yeast extract, soya sauce, tofu, and tempeh.

Non-Dairy

Almond Milk, Soy Milk & Rice Milk, Coconut milk

High Protein items

Tofu (any kind of silken, medium, and firm) Tempeh

Edamame, Soy Beans: dried Chickpeas

Seeds

Flaxseeds, Chia Seeds, Basil Seeds, Hemp Seeds, Pomegranate Seeds, Apricot Kernels, Grape Seeds, Caraway Seeds

Sesame, Sunflower, Poppy, and Pumpkin seed (high protein)

Nut Butters

Peanut Butter, Cashews, Almond, Raw Walnut, Ground Whole Sesame Tahini.

Beans

Kidney Beans, Black Beans, Cranberry Beans, Chickpeas, Lima Beans, Soybeans, Navy Beans, Edamame, Cannellini Beans, Fava Beans, Pinto Beans, Black-Eyed Peas, Lentils, Red Beans, Mung Beans

Grains

Barley, Buckwheat, Bulgur (cracked wheat) Millet, Oatmeal, Popcorn.

Whole wheat (bread, pasta, or crackers)

Brown Rice (more nutritious) Quinoa (perfect proteins) Steel-cut Oats

Whole Grain Grits, Quick or Regular Grits

Whole-wheat Couscous (more nutritious than regular) Multigrain Pasta

Sprouted Bread and Tortillas

Flavour Enhancers

Agar-Agar is a substitute for gelatine.

Nutritional Yeast (use like parmesan cheese)

Miso Paste (for adding umami to vegetables) Vegetable Broth or Bouillon

Dried mushrooms (any kind)

Tomato Paste

Sun-dried Tomatoes

Capers

Others ingredients

All herbs, spices, peppers, salt and sugar, flour and vinegar.

Leaf vegetable and salads

Arugula, Endive, Watercress, Rocket Leaves, lamb lettuce nutrition, mizuna greens, Radicchio, Spinach, Bean Sprouts, Chinese Greens like Bok-choy, Kale, Kai-lan, Brussels Sprouts, Cabbage, Celery

Vegetables

Avocado, Bell Pepper, Cucumber, Eggplant, Pumpkin/Squash, Tomato, Zucchini, Carrots

Fruits

Bananas, strawberries, grapes, apples, watermelon, oranges, blueberries, lemons Winter Melon

Flowers and Buds

Artichokes, Broccoli, Cauliflower, Courgette Flowers, Brussels sprouts.

Cabbage and head lettuce are enlarged terminal buds (ADD)

Bulb and Stem

Asparagus, Celeriac/Celery, Fennel, Leek, Lotus Root, Onion, Garlic, Lemongrass, Spring Onions, Kohlrabi

Root and Tuberous

Beet Root, Carrot, Daikon, Bamboo Shoot, Horseradish, Ginger, Parsnips, Potato, Turnip, Water Chestnut, Radish, Sweet Potatoes, Yam

Oils

Coconut Oil, Olive Oil, Avocado Oil, Palm Oil (sustainably sourced), Corn oil

Fruits and Fruit Coulis

Seed/Pome: Apple, Pear, Loquat, Rosehip, Quince.

Stone fruits: Apricots, Cherry, Plums, Peach, Nectarine

Berries

Blackberry, Blue Berry, Strawberry, Raspberry, Elderberry, Gooseberry, Cranberry, Red Currants

Mediterranean

Grapes, Figs, Pomegranate, Date, Olives

Citrus

Lemon, Orange, Grapefruits, Lime, Mandarin, Pomelo, Kumquat

Tropical

Pineapple, Mango, Papaya, Banana, Rambutan, Guava, Coconut, Kiwi, Mangosteen, Melon

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
• Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, wines, 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 with 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