Are YOU THE – Best Chefs Team Myanmar 2018

Are YOU THE – Best Chefs Team Myanmar 2018

April 1, 2018 Events General News 0

Are YOU ready as Hotel – Restaurant or as Destination Chefs to take up the

MLA – Golden Bull Team Challenge on 6.6. & 8.6.2018 at Yangon,

Myanmar Culinary Arts Competition 2018

The Golden Bull Culinary Challenge is a first-ever Australian beef and lamb culinary team competition that features Australian beef and lamb for Asian and Western Cuisine. This challenge format strongly reflects the Western and Asian cuisine and culture focusing on the ‘Joy of Sharing’ & ‘Blissful of Taste’ an MLA team work challenge arranged by MCA.

TEAM CHALLENGE

The MLA Golden Bull Culinary Team Challenge

COMPETITION CRITERIA

There will be total of 2 rounds in the competition:

– 1. round 6.6.18 morning: 9 Teams limited ( be quick first register first come )

– Final round 8.6.18 morning: 3 Teams ( winners of 6.6.18 challenge )

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MLA Golden Bull Culinary Team Challenge – Prize Awards

1st Prize – US$800 with gold trophy

2nd Prize – US$600 with silver trophy

3rd Prize – US$400 with bronze trophy

MLA Golden Bull Culinary Team Challenge, Medals will be awarded to the rest Teams.

TEAM COMPETITION 9 teams 6.6.18 : 1 team captain & 3 participant chefs

Team captain is not allowed to cook, but can assist in supervising the team at the competition.

1.) – First Round Appetizer (4 individual either hot or cold portions with appropriate garnishes served on a platter ). Each individual portion of meat serve not more than 60gm.

Team has to prepare 2 platters: – 1 platter – for judging / – 1 platter – for display

Important Note: Platter size is strictly being guided not exceed 36cm.

2.) – Soup ( Team has to prepare 5 individual soup cups with appropriate garnishes. Each individual soup cup serve with appropriate garnishes should be and not more than 160ml ).

To prepare : 4 individual soup cups – for judging // – 1 individual soup cup – for display

Important Note: Soup cup should be standard size to serve 160ml with appropriate garnishes.

3.) Main Course (4 individual portions of 2 individual portions of Western flavor and 2 individual portions of Asian flavor with appropriate garnishes to be served on a platter.

Teams have to prepare 2 x 2 platters:

– 1 platter – for judging // – 1 platter – for display ( 1 each Western – 1 each Asian )

Important Note: Each individual portioning of meat serve should be and not more than 80gm.

Important Note: Platter size is strictly being guided not exceed 46cm.

8.6.2018 – morning Final MLA Golden Bull Round ( 3 best of 6.6.2018 )

4.) Appetizer 18 individual either hot or cold portions with appropriate garnishes to be served on a platter. Each individual portioning of meat serve should be and not more than 60gm.

Team has to prepare : 18 portion

– 1 platter – for judging (4 portions)

– 1 platter – for display (4 portions)

– Individual plate/ platter – for guests (10 portions)

Important Note: Platter size is strictly being guided not exceed 36cm.

5.) Soup : (Team has to prepare 15 individual soup cups with appropriate garnishes ).

Each individual soup cup serve with appropriate garnishes should be and not more than 160ml.

Team has to prepare : 15 portion

– 4 individual soup cups – for judging

– 1 individual soup cup – for display

– 10 individual soup cups for guests

Important Note: Soup cup should be standard size to serve 160ml with appropriate garnishes

See next Page for main Course and final …..

6.) Main Course (18 individual portions of Western flavor with appropriate garnishes to be served on a platter ). Each portioning of meat serve should be and not more than 100 gm.

Team has to prepare 3 platters: ( total 18 portion )

– 1 platter – 4 portions for judging

– 1 platter – 4 portions for display

– 1 platter – 10 portions for guests to sample

Important Note: Platter size is strictly being guided not exceed 46cm.

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TEAM CHALLENGE

The MLA Golden Bull Culinary Team Challenge

COMPETITION CRITERIA

There will be total of 2 rounds in the competition:

– Preliminary: 9 Teams – Final: 3 Teams

First round 6,6.2018

Australian Meat provided for this round will be:

– Beef Striploin : 1.2 kg per team

– Lamb Chump/Rump boneless & denuded : 2 no. of about 400 gm per team

Final round 8.6.2018

Australian Meat provided for this round will be:

– Beef Ribeye – 1 no. of about 3.2 kg per team

– Lamb Rack – 3 whole standard racks of about 3 kg per team

Important Note: Strictly no wastages and any excess meat provided have to be hygienic wrapped and to be kept in the fridge at all times pending to be collected by organizer for usage. Food Hotel Myanmar & MCAC, Myanmar Chefs Association & MLA Golden Bull Culinary Competition 2018

Register Quick – three Teams registered already, Ngapali registered as a destination with Chefs Mya Win, Chit Aung & Eric,- get your Hotels, Restaurant approval, get your chefs , menu s and ingredients lists together and register at MCA Office 01 501123 Ma Kay Khaing or at e mail: angelatmyanmar@gmail.com – esserrene@aol.com.Closing on 30.4.2018

Keep it always Hot & always Cooking,- yours

Oliver E Soe Thet

President Myanmar Chefs Association

Yangon MCA Office 31.3.2018

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