MCA looks for 3 Chefs brave & skilled to compete in Indonesia July 2018

MCA looks for 3 Chefs brave & skilled to compete in Indonesia July 2018

March 27, 2018 Events General News 0

Invitation to Myanmar Chefs to Jakarta Competition

     – 16.7. to 2.7.2018 // – Team of 2 & Team leader // 4 item 

Deadline for register: 5. April 2018 contact us quick limited space                                       

       Appetizer Fish , Soup, Main course (Beef) and Main course (Lamb);

  1. Make one (1) set menu of Asian Food or dish ( From any Asian Cuisine),

Asian set menu consist of Appetizer, Soup, Maincourse (Beef) and Maincourse (Lamb);

-Appetizer Fish (provided by Organizing Committee)

-Soup (Should be hot soup): in free manner to the team

-Main course Beef with starch and vegetables, mandatory Australian Beef Rump ( by MLA )

-Main course Lamb with starch and vegetables, mandatory Australian Lamb Rack ( by MLA)

Each course should be made in 7 portions (6 portions for guest & 1 portion for Judge)

Team will have 3 hours and 30 minutes to complete the preparation of the dish and finished one

(1) complete set (from appetizer to main course) for judges to taste.

COMPETITION RULE BOOK

THE 1st Asian Gourmet Food Challenge 2018

By Association of Culinary Professionals Indonesia

And PAMERINDO INDONESIA

Held in Conjunction with HOTELEX EXHIBITION 2018

JIEXPO Kemayoran, Jakarta, On 18 – 20 July 2018

 GENERAL INFORMATION

Introduction

The 1st Asian Gourmet Food Challenge 2018 will be take place in Jakarta, together with HOTELEX Exhibition 2018 which organized by Pamerindo Indonesia.

The event will have objective to promote and develop of Asian Cuisine into the World, which now we aware that Asian Cuisine growing so fast and universal.

Association of Culinary Professionals Indonesia had good collaboration with Pamerindo Indonesia through the years, and we have same objective to promote

and developing Indonesian Cuisine and Asian Cuisine to the world

Dates & Venue Asian Gourmet Food Challenge                  18th 18th – 20thJuly 2018 (Hotelex Exhibition )

 

Opening hours and admission

The 1st Asian Gourmet Food Challenge will start from 10.00 hours – 18.00 hours to the public who will have the opportunity to see Asian Countries Team and

also Indonesian Team, showing their skill to make a Set Menu with Asian Cuisine

Competition Category:

  1. International Asian Gourmet Food Challenge   ( 8 Countries) / for Overseas Team only
  2. Indonesian Gastronomy Food Challenge ( 8 Indonesian Teams) / for Indonesian Team Only

International Asian Gourmet Food Challenge: (for Overseas Team only)

  1. Open to maximum 8 Asian Countries ( no Indonesian team )
  2. Each team consist of two(2) Chefs participant who will be working in kitchen, and one (1) Team Manager who can only assist
  • on verbal coaching from outside kitchen.
  1. Team should be arrived on (16 ) 17 July 2018 before 14.00pm in Aston Marina Hotel Jakarta
  2. Accomodation will be provided by Organizing Committee from 17 July 2018 ( Check in) until 21 July 2018 ( Check out)
  3. Breakfast is included in Room Package for 3 people.
  4. Each team should wear proper Chef Uniform ( no Jeans or sport shoes allowed)
  5. Team Compiting should bring their small kitchen utensils, knife, pots and pans.
  6. Plates and Soup Cup will be provided by Organizing Committee.

Rule & Regulation of International Asian Gourmet Food Challenge:

  1. Make one (1) set menu of Asian Food or dish ( From any Asian Cuisine),

Asian set menu consist of Appetizer, Soup, Maincourse (Beef) and Maincourse (Lamb);

-Appetizer (can be cold or hot) should use Butter Fish / Black Pomfret Fish (provided by Organizing Committee)

-Soup (Should be hot soup): in free manner to the team

-Maincourse Beef with appropiate starch and vegetables, mandatory use Australian Beef Rump (Provided by MLA)

-Maincourse Lamb with appropriate starch and vegetables, mandatory use Australian Lamb Rack (Provided by MLA)

Each course should be made in 7 portions (6 portions for guest & 1 portion for Judge)

  1. Team will have 3 hours and 30 minutes to complete the prepation of the dish and finished one
  • (1) complete set (from appetizer to maincourse) for judges to taste.
  1. 6 others portion will be served to the guest on dinning table ( normal dinning experience)
  2. Organizing Committee will to each team , to buy other ingredients needed by the team.
  3. Team would not be allowed to bring their own ingredients from overseas, except dried herbs.
  4. Each day will have 4 teams to compete in venue of competition,

And every team will have one day before the schedule of competition to buy ingredients in Supermarket (Transportation will provided)

  1. Organizing committee will do drawing for teams
  2. 3 teams with highest score from 2 days competitions, mandatory to go for final round in Day 3 ( Compete for Prize Money)
  3. International team will start compete on 8.00am (local time).
  4. Organizing committee will provide some products from our sponsor that can be used, such as Oyster sauce ,soya sauce, Tomato ketchup, chili sauce etc Those products at least should be used by team in free manner (not mandatory to use in all dishes)

Judging Score              

Mise-En-Place                                                                                                            0 – 10 points

Correct Professional Preparation                                                                               0 – 25 points

Service                                                                                                                       0 – 5 points

Presentation                                                                                                               0 – 10 points

Taste                                                                                                                           0 – 50 points

                                                                                                                                  Maximum 100 points

 

Mise- En-Place and Cleanliness

 

Planned arrangement of materials for trouble-free working and service. Correct utilization of working time to ensure punctual completion. Clean, proper working methods during the competition will also be judged as are the conditions after leaving the kitchen.

 

Correct Professional Preparation and Service

 

Correct basic preparation of food and hygiene. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. The punctual delivery of each entry at the appointed time is a matter of urgent necessity. Appropriate cooking techniques must be applied for all ingredients (including starches and vegetables if needed). Working skill and kitchen organization.
  
Presentation/Innovation

 

Clean arrangement with no artificial garnish and no time-consuming arrangements. Exemplary plating to ensure an appetizing appearance

 

  • Taste
The typical taste of the food should be preserved. The dish must have appropriate taste and seasoning. In quality, flavor and color, the dish should conform with today’s standards of nutritional value

World Chefs HOT COOKING PREPARATION GUIDELINES

       

The following items are permitted to be brought in 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                 – Can be prepared but not cooked

Fish                                      – Provided by Organizing Committee (for Asian Gourmet Class only)

Lamb / Beef                          –Provided by Organizing Committee (for Asian Gourmet Class only)

Mousses                               – Need to be made in the competition (minced items allowed)

Marinated proteins               – Pre- marinating of protein is permitted

Sauces                                – Can be reduced but not finished or seasoned

Stocks                                 – Can bring into competition

Dressings                            – To be made in competition

Indonesian Basic Paste       – Can be brought in but needs to be finished in competition

                                                                                                                                                                                                                          As this is a time limit competition, you are expected to show cooking skills, you entry must not be completed with more than 10 minutes left on the clock of your time. 

TROPHIES, AWARDS & CERTIFICATES

CERTIFICATES OF PARTICIPATION

 

Team competitors that have completed the classes for which they have been registered will each receive a Certificate of Participation.

 

MEDALS AND CERTIFICATES OF AWARDSThe respective medals and certificates will be awarded to any competitor if he attains points as follows:

                                            

GOLD WITH DISTINCTION100                 points           
GOLD    99 – 90           points 
SILVER 89 – 80           points          
BRONZE 79 – 70           points 
DIPLOMA  69 – 60           points  
      

International Asian Gourmet Food Challenge International Team:

  1. Medal Award will be based on score points that achieved by each team
  2. Throphy will be given to the 3 Teams with highest score (in Final round)
  3. Prize Money will provided for the 3 Teams with highest score (in final round)
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