LIVE COOKING INDIVIDUAL FOR YOUNG CHEFS
Individual Live Cooking, Participating Chefs must be born after January 1994. To prepare 2course set menu for 4 pax in 2 ½ hours.
CATEGORY 2 *NEW*
SUSTAINABLE CHICKEN BLACK BOX
(Live Demonstration from the basket)
One Chef to prepare one dish for 4 pax from the secret ingredients in a box with chicken prepared by the organizer.
LIVE COOKING SIGNATURE DISH (BEEF)
Chef to prepare and present 4 identical main course using Partner beef as the main protein item. (150 grams/portion)
LIVE COOKING SIGNATURE DISH (LAMB)
Chef to prepare and present 4 identical main courses using Sponsor Supplied main product. (150 grams/portion)
CATEGORY 5 *NEW*
SIGNATURE DISH–SUSTAINABLE QATARI FISH MAJBOOS
Individual competitors to Present a Qatari Fish Majboos dish with modified sustainable to local taste. Main Product must be from Qatar/Local Fish. Free-style presentation. Portion of product must be suitable for 4 people in one dish.
CATEGORY 6 *NEW*
SIGNATURE DISH – SUSTAINABLE QATARI CHICKEN MAJBOOS
Individual competitors to Present a Qatari Chicken Majboos dish with modified sustainable to local taste. Main Product must be from Qatar/Local Chicken. Free-style presentation. Portion of product must be suitable for 4 people in one dish.
CATEGORY 7 *NEW*
SUSTAINABLE QATARI FISH SIGNATURE DISH
Chef to prepare and present dish/dishes using Qatar Seabass, Whole fish and each part should be used.
LIVE COOKING FILIPINO CUISINE CHALLENGE
Chef to make for 3pax a Traditional Filipino food cooked professionally with proper cooking techniques and accepted standards of presentation and service in 90 minutes.
LIVE COOKING SIGNATURE DISH (PASTA)
Chef will prepare, cook and present one pasta dishes to competitors owns choice for four covers each within 30 minutes.
LIVE COOKING SUSTAINABLE BEST BURGER
Competitors should prepare, cook in a pan and present the best Burger to competitor’s own choice with appropriate garnishes for 3 portions each within 45 minutes’ time limit.
CATEGORY 11 *NEW*
Competitor to present live 1 starter dish,1 main dish and 1 dessert of creative and practical concept in 1
hour along with the food truck/kiosk concept draft. Food must be present in preferred take away container.
SUSTAINABLE LIVE PLATED FINE PASTRY CHALLENGE
Chefs to prepare and present Restaurant Fine Style Plated Desserts. Must be presented in three (3) individual plates for 60 minutes. Must visibly contain whipping cream or cooking cream and any other dairy product (Mascarpone, cream cheese, butter, …)
LIVE “3D” NOVELTY CAKE
The novelty cake / sponge cake with a theme. Sponge Cake will be baked & prepared off-site. Time allowed is 4 hours for the live shaping, filling, covering and décor.
VEGETABLE AND FRUIT CARVING
Individual competitors to create a display by Fruits/Vegetables with a theme in 120 minutes... Maximum size 100cm x 100cm.
ICE CARVING (INDIVIDUAL)
Individual competitors to create an ice display with a theme within 90 minutes… No petrol or electric chain saws allowed due to noise and fumes created.
CHOCOLATE DESSERT CHALLENGE
Individual competitor to prepare THREE different types of chocolate base dessert: milk chocolate, dark chocolate & white chocolate must be used individually. Maximum area w90 cm x d75 cm
FIVE COURSE SET MENU
Chef will prepare 5 Courses for one person plated as follows: soup, starter, sorbet, main course and dessert, needs to be prepared in your kitchen prior to presenting. Hot food presented cold on appropriate plates. All food must be coated with clear gelatin for preservation no tasting.
SIGNATURE DISH – BEST BIRYANI
Individual competitors to Present a free style biryani dish with vegetable or fish/seafood or chicken or mutton modified to local taste. Product must be presented within 60 cm x 60 cm area on provided space. Free-style presentation. Portion of product must be suitable for 4 people in one dish.
ARABIC MEZZA (Creative)
Individual competitors to put together
creative display of Arabic Mezza. A service of 12 varieties (6 hot, 6 cold) not coated with clear gelatine.
FOUR PLATES OF DESSERT
Individual competitor to prepare four
different desserts. Maximum area w90 cm x d75 cm
Any shaped with a theme, coated royal icing or sugar paste may be presented using a pillar, a plinth or a cake stand. Bases are not 100cm x 100cm with a minimum of 6 tiers. All décor must be handmade and edible products.
HORS D’OEUVRE (Finger Foods & canapés)
One service of six different varieties (3 hot and 3cold) A total of 36 pieces. Weight between 10-20 grams per piece. Size of 60cm x 80cm area of provided space.
TERRINE / PÂTÉ (Poultry-beef-fish)
One choice of poultry beef or fish terrine...The quantity should be for 8 pax and all products should be edible. Served with 4 kinds of garnish with 8 pieces each.
Open to any style. The garnish can be higher but not bigger than the actual piece (2 or 1 bite). A service of 6 varieties of mini sweets with a total of 48 pieces, bite size and all varieties must be same size.
One bread showpiece with a theme, made from bread dough. Showpiece should be 100 x 100 cm and maximum 120cm high.
THEMED MASTER SHOWPIECE
The Master showpiece should not exceed a base area of 60cm x 60cm and a height of 100cm. Showpiece with a theme. Natural coloring, Sugar show piece, Modeling past, Gum past, Preachment, Gelatin, Sweet past, Marzipan is allowed. All decorations must be edible, and hand made
CHOCOLAT E SHOWPIECE
A chocolate showpiece with a theme. Size not exceeding a base area of 60cm x 60cm and a height