Note:
Please read the following regulations carefully. The instructions contained herein are
mandatory. Noncompliance with any of the points mentioned could lead to loss of marks or
complete disqualifications.
Hygiene
Hygiene is of paramount importance throughout the whole of the Competition. Bad hygiene
practice by competitors will result in their disqualification.
Class Description
- Three-Tier Wedding Cake
- Tapas competition
- Petit Four
- Live Cooking Mystery Box
- Practical Butchery
- Five-Course Gourmet Dinner Menu
Required Documents
- ID card copy of all participants
- A short profile of each participant
- Registration form signed by Executive Chef
Result criteria and trophy awards
1. |
OCG Trophy winner with gold medals and cash
prize |
Highest points |
2. |
First runner up with silver medals and cash
prize |
Second Highest points |
3. |
Second runner up with bronze medals and cash
prize |
Third highest points |
4. |
Certificate of merit |
All participants |
Flow of events
DATE |
PARTICULARS |
TIME |
5/10/2020 |
Three-Tier Wedding Cake |
8:00 AM |
5/10/2020 |
Tapas competition |
2:00 PM |
6/10/2020 |
Petit Four |
8:00 AM |
6/10/2020 |
Live Cooking Mystery Box |
2:00 PM |
7/10/2020 |
Practical Butchery |
08:00 AM |
7/10/2020 |
Five-Course Gourmet Dinner Menu |
02:00 PM |
1. THREE-TIRE WEDDING CAKE
- Minimum of three tiers with a maximum display area of w60 cm x d75 cm, Maximum allowable
total height (including socle or platforms) is 75cm.
- Choice of medium such as sugar paste, rolled fondant, royal icing, chocolate, marzipan,
butter cream and sugar
- Non-edible materials can be used to support each tier and a limited amount of wires can
be used for gum paste flowers.
- The bottom layer of the cake must be edible.
2. PETIT FOURS
- Five varieties, six portions of each and one presentation plate with one of each variety
for the judges inspection
- Individual weight of each to be 6-14 grams
- Maximum area w90 cm x d75 cm.
General Guidelines for Petit Fours and Wedding Cake
The following list provides a good beginning checklist of what is considered general
guidelines for both competitors who are developing displays and the judges who will evaluate
them.
- Ingredients and garnishes should harmonize.
- Unnecessary ingredients should be avoided and practical, acceptable cooking methods
should be applied.
-
Proper techniques and accepted methods of preparation should be adhered to throughout
the display.
- Competitors are encouraged to use a variety of cooking methods and ingredients
- Use correct cooking, presentation and flavor combination.
- Dressing the rims of plate's results in an unacceptable appearance.
- Fruits must be cut or turned uniformly
- Binding agents may be used for creams.
- Avoid all non-edible items.
- Glazing work should be clean and free of defects.
- Use practical portion size. In general, portion weight should be in keeping with the
norms of accepted practice and nutritional balance.
- Demonstrate clean, crisp workmanship.
- Numerical harmonizing of dessert portions, garnishes and accompaniments is required.
- Properly bake dough or crusts.
- Display proper thickness for various crusts
- Cleanly apply icings and glazes of the correct thickness and proper shine.
- All chocolate work should be properly tempered and the correct thickness.
- All piping work should be thin, delicate and show accurate workmanship.
- Coloring used should be appropriate and not excessive.
- No identification of personal or business affiliation is allowed with the exhibits until
the judging is completed.
- The punctual presentation of each exhibit at the appointed time is urgent.
- Although table decorations and lighting are not part of the actual judging, a well
presented and attractive table will add to the high-quality image that the competitor
attempts to project
Judging criteria / points
Sr
no |
Criteria |
Points |
1 |
Preparatory methodology |
40 |
2 |
Presentation and creativity |
30 |
3 |
Taste & Texture |
30 |
3. Hot-Food Mystery Basket Competition
Hot-food competitions are those events in which competitors cook and present food to be
judged on taste as well as execution of skills and presentation.
This is a "blind judging." There are different judges to evaluate the kitchen and tasting. It
is expected that chef competitors will dress in full professional chef's uniform, including
hat, apron and kitchen towels during the competition.
Ingredients for the mystery basket will vary in each competition, but they must always be the
same for each competitor in any given competition, and must never be revealed in advance.
The mystery basket must be approved by the OCG Executives prior to the competition. The
following comments will help show organizers prepare a mystery basket:
- A portion of all mystery box items must be used in the menu
- Use of whole items with bone and utilization of bones and protein scraps is encouraged
to show the fundamental skills of the competitors.
- In addition to the main items, there should be some salad ingredients if greens are not
included in the kitchen staples.
- Items suitable for a dessert should also be included if a dessert is a required part of
the menu.
Team composition
- A team of 2 chefs to represent each property
- The team of chefs should be up to the position of chef de partie, not higher.
- No sex or age constraints
- Selection of team is up to the discretion of the individual property (competitors must
be employed in same role)
Procedural
- Before the competition and after the judges' briefing, competitors will draw for
starting sequence and kitchen assignments.
- Formulated recipe should be submitted to the Jury panel with your team number mentioned
on it
- Competitors may bring only their tools, i.e., induction pots & pans, hand blender,
weighing scale, bowls, trays, knives and cutters.
- No substitutions for items in the basket can be made. After submitting the recipe menu,
each competitor must complete the assignment within the allotted cooking time.
Kitchen Equipment /Facilities
While all competitors may be working in the same kitchen, each must be provided with his or
her own workstation. Each station must include the following:
- Adequate worktable
- Cooking induction
- Sink with running water, may be shared
- Each team should carry all small equipments / tools (pans, chopping board, knives,
spoons, weighing scale etc.)
- A combi oven will be available for sharing if any team wishes to use
- Garbage receptacles
- To maintain sanitation, paper towels, plastic wrap, foil
- Measuring scale to bring by competitors,
- Large clock in competition area for accurate timekeeping
- Each team is allowed to carry any number of articles provided they do not carry any
ingredients or precooked foods, gravy, garnishes etc.
- Any assistance will be provided by Marshal chef's ( other than cooking / preparation )
Common Kitchen
The common kitchen will include small ONLY working tables, Combi-Oven & Cooking
inductions
Common Storeroom
The common storeroom, from which all competitors may draw, will include, but is not limited
to, the items below. All competitors must receive an exact list of items available in the
community storeroom at least two weeks before the competition. In no case should items in
the mystery basket duplicate items available in the community storeroom.
Minimum mandatory requirements are as follows:
- Organizers have the ability to increase the current common kitchen. This increase must
be approved by the OCG Executives upon submitting of the competition application.
Pastry Community Storeroom
- Organizers have the ability to increase the current common kitchen. Any increases to the
community storeroom must be approved by the OCG Executives upon submitting of the
competition application.
Mystery Basket: Professional, Individual
The Mystery basket will contain 1 primary Protein, one supplementary protein, two vegetables,
one starch or grain, plus one other misc. item. Portion of all items are required to be used
on the menu.
- No substitutions of mystery basket items are permitted.
Menu Format - 2 portions of a main course, 1 portions for the judges and 1
for display and critique.
Set-up time - 15 minutes
The menu is to be submitted to the kitchen judge during or by the end of your 15 minute
set-up time and preparation can begin immediately after the submission of the menu.
Allotted Cooking - 2 hour 45 minutes total - Service window opens at 2 hour
and 25 minutes
Allotted Service time - 20 minutes - Serve one portion of all courses within
8 minutes.
Clean-Up - To start immediately at the end of your service time, you will
have 20 minutes to clean and clear the kitchen.
Important notes:
- Formulated recipe should be submitted to the Jury panel with your team number mentioned
on it
- No names or property names should be mentioned on recipe card
- Pictures taken by organizer (photographer) during the event will be the property of the
organizers, and maybe used / published in related PR materials
- All recipe will be the property of the organizer / sponsors
- Decision of judges will be final and unquestionable by any individual / property /
organizer / sponsor
- Organizers hold the right to change the flow of events, rules, guidelines at any point
of time, any changes will be notified to the participants
- If any team or an individual person does not meet hygiene standards, that person or team
may not be allowed to compete.
Judging criteria / points
Sr
no |
Criteria |
Starter |
Main course |
Dessert |
1 |
Food Hygiene and safety |
10 |
10 |
10 |
2 |
Preparatory methodology |
30 |
30 |
30 |
3 |
Presentation and creativity |
20 |
20 |
20 |
4 |
Taste & Texture |
20 |
20 |
20 |
5 |
Service |
20 |
20 |
20 |
|
TOTAL |
100 |
100 |
100 |
4. TAPAS
Eight varieties of finger foods with six portions of each, four hot and four cold varieties
all presented cold and one presentation plate containing 1 piece of each variety and related
accompaniments. Tapas must weigh between 30 to 40 grams each and should be able to be eaten
in one bite.
General Guidelines
The following list provides a good beginning checklist of what is considered general
guidelines for both competitors who are developing displays and judges who will evaluate
them.
- Ingredients and garnishes should harmonize with the main part of the dish and conform to
contemporary standards of nutritional values
- Unnecessary ingredients should be avoided, and practical, acceptable cooking methods
should be applied.
- Tapas may be served on porcelain, glass, cup fork or spear. They can be accompanied by a
sauce and small garnish. They should not require any additional cutlery to be eaten. In
addition, they should be practical to pick-up, take and eat.
- All items should display a variety of techniques, designs and shapes and should be
visually appetizing.
- Platters must also be innovative, colorful and have harmonious flavors
- Competitors are encouraged to use a variety of cooking methods and ingredients.
- Use correct cooking, presentation, color and flavor combination.
- Dressing the rims of the plates results in an unacceptable appearance.
- Meat should be carved properly and cleanly.
- Numerical harmonizing of meat portions and garnishes is required.
- Fruits and vegetables must be cut or turned uniformly.
- Binding agents may be used for creams.
- The amount of gelatin used in aspics may exceed normal quantities, but not to the extent
that the style of presentation is dependent on the extra gelatin content.
- Avoid all non-edible items.
- Food prepared hot, but displayed cold, should not be served on a chemise plate or
platter.
- Dishes prepared hot, but displayed cold, should be glazed with aspic.
- Dishes prepared hot, but displayed cold, should be glazed with aspic.
- Sauce boats should reflect the correct amount needed for the platter.
- Aspic used should refer to the product.
- Glazing work should be clean and free of defects.
- Use practical portion size. In general, portion weight should be in keeping with the
norms of accepted practice and nutritional balance.
- Demonstrate clean, crisp workmanship.
- No identification of personal or business affiliation is allowed with the exhibits until
the judging is completed.
- The punctual presentation of each exhibit at the appointed time is urgent.
- Maximum area of 60cm x 80cm, no additional lights are to be used, although table
decoration is not part of the actual judging, a well presented and attractive table will
add to the high-quality image that the competitor attempts to project.
Judging criteria / points
Sr
no |
Criteria |
|
1. |
Preparatory methodology |
40 |
2. |
Presentation and creativity |
30 |
3. |
Taste & Texture |
30 |
5. Practical Butchery
The practical butchery will take two hours. This time includes bench set up, preparation of
ingredients and garnishes and displaying.
All contestants will be provided with the same protein and will have free reign to create
what they wish.
General Guidelines
The following list provides a good beginning checklist of what is considered general
guidelines for both competitors who are developing displays and judges who will evaluate
them.
- Competitors must attend the competition with clean and suitable personal protective
clothing i.e. non-pierce apron, glove, safety shoes etc.
- Competitors must bring to the competition all tools and equipment i.e. knives, choppers,
saws, larding needle, burger press, string, etc. As well as ingredients i.e. meat
preparations, marinades, herbs and spices etc.
- Competitors are judged for individual craft skills, innovation, variation, precision,
utilisation and practical application as well as safe and hygienic working practices.
Judging criteria / points
Sr
no |
Criteria |
|
1. |
Food Hygiene and safety |
40 |
2. |
Preparatory methodology |
30 |
3. |
Presentation and creativity |
20 |
4. |
Taste |
10 |
6. COURSE MENU DINNER
One five-course menu gastronomique for one person, prepared hot and presented cold,
comprising of one hot appetizer, one soup, one cold appetizer, one main course and one
dessert, all with proper portions and contemporary presentations.
General Guidelines
The following list provides a good beginning checklist of what is considered general
guidelines for both competitors who are developing displays and the judges who will evaluate
them.
- Ingredients and garnishes should harmonize with the main part of the dish and conform to
contemporary standards of nutritional values.
- Unnecessary ingredients should be avoided, and practical, acceptable cooking methods
should be applied.
- Competitors are encouraged to use a variety of cooking methods and ingredients.
- Use correct cooking, presentation, color and flavor combination.
- Dressing the rims of plates results in an unacceptable appearance.
- Fruits and vegetables must be cut or turned uniformly.
- Binding agents may be used for creams.
- The amount of gelatin used in aspics may exceed normal quantities, but not to the extent
that the style of presentation is dependent on the extra gelatin content.
- Avoid all non-edible items.
- Food prepared hot, but displayed cold, should not be served on a chemise plate or
platter.
- Dishes prepared hot, but displayed cold, should be glazed with aspic.
- Sauce boats should reflect the correct amount or portion for the item it is
accompanying.
- Aspic used should refer to the product.
- Glazing work should be clean and free of defects.
- Use practical portion size. In general, portion weight should be in keeping with the
norms of accepted practice and nutritional balance.
- Demonstrate clean, crisp workmanship.
- No identification of personal or business affiliation is allowed with the exhibits until
the judging is completed.
- The punctual presentation of each exhibit at the appointed time is urgent.
- Maximum area 75cm x 75 cm, no additional lights are to be used, although table
decoration is not part of the actual judging, a well presented and attractive table will
add to the high-quality image that the competitor attempts to project.
Judging criteria / points
Sr
no |
Criteria |
|
1. |
Preparatory methodology |
40 |
2. |
Presentation and creativity |
30 |
3. |
Taste & Texture |
30 |