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The Judging Criteria Is Based on the Creativity, Innovation, Hygiene Practices, Cookery Methods, Degree of Difficulty and Personality Shown in Each Class

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The Judging Criteria Is Based on the Creativity, Innovation, Hygiene Practices, Cookery Methods, Degree of Difficulty and Personality Shown in Each Class Open The Judging Criteria is based on the creativity, innovation, hygiene practices, cookery methods, degree of difficulty and personality shown in each class. The Judges Ref: The New Zealand Chef 3rd Edition for any clarity and final determination. Published: 30 December 2012 - Pearson Education New Zealand EAN: 9781442553231 ISBN: 1442553235 **STATIC CLASSES** S002 Margarine Sculpting Buffet Showpiece – Live Static as well as live competitors can present pieces on Thursday 28th July however Judging will be on Sunday 31st July from 12:00pm Sponsor – NZBakels Competitors are to display a margarine sculpture which fits the theme ‘Power to the Chef’. Internal supports permitted but must not be visible. Maximum space allocation is 900 mm x 900 mm. The display must also include: 1. A full description of the sculpture displayed with the sculpture. 2. A folder showing the ideas trail i.e. how the topic was interpreted and developed into the sculptural idea. This can be presented in a written form and/or photographs and/or drawings or combination of all. Margarine will be supplied to registered competitors for the competition S006 Hot Entrée Presented Cold - Open Saturday 30th July 2016 – start times: 12:30pm Component of Chef of the Year Sponsor – Moffat Competitors are to display two (2) identical, individual portions of Hot Entrée presented cold (HPC) with an aspic. (The meal may be modern, classical or original.) The total weight of the entrée to be 90-125g with 50-75g protein. This dish should show a balance of starch and vegetables. The Judges may cut into food items. One copy of the recipe and one dish description card to be supplied for each dish. 1 | P a g e Open S007 Celebration Cake – Open Saturday 30th July 2016 – start times: 8.00am Component to Pastry Chef of the Year Sponsor – Equagold Competitors are to display a cake with a celebration theme, such as wedding, birthday or anniversary. Dimension of the base of the cake is not to exceed 500 mm and there is no height restriction. Absolutely no dummy cakes to be presented. The theme should be clearly evident. One copy of the recipe and one dish description card to be supplied. S008 Petit Fours/Chocolate Candies – Open Thursday 28th July 2016 – start times: 12:30pm Component of Pastry Chef of the Year Sponsor – Equagold Competitors are to prepare and present a total of thirty-two (32) pieces: four (4) different types, 2 types should be Petit Fours, and 2 types Chocolate Candies with eight (8) pieces for each type. All pieces can be prepared in various ways e.g. cutting, piping, moulding or layered using a variety of fillings. The use of transfer sheets is permitted. Judging shall be in accordance with the following standards: 30% presentation, 50% technical skills, 10% taste and 10% texture. One copy of the recipe and one dish description card to be supplied. 2 | P a g e Open **KITCHEN CLASSES** K003 Toque d’Or – By Invitation Only Friday 29th July 2016 – start times: 10.45am Sponsor - Nestle Professional Organised by Nestlé Professional. In association with NZChefs, vegetables.co.nz, Beef + Lamb NZ, Akaroa Salmon and the House of Knives. This premier national student competition is between invited teams of three (3) students and covers both cookery and restaurant service skills. Twelve New Zealand teams are competing in the 2016 competition. K006 The Rookie Cook – Open Sunday 31st July 2016 – start times: 10:30am Sponsor – Service Foods (Up to 25 years of age on the day of the event). A plated restaurant style main course, and either an entrée or dessert. A 2-hour event focussed on cookery methods skills and technique. Use your strengths and skills to decide on an entrée or dessert course, that you wish to serve, ONLY two course are served, two portions of each. Flavours cookery degrees and presentation are paramount. Chef is given 2 hours and should use this time to the maximum and not rely on technology ie. sous vide baths/thermomix for MOC, they are allowed to assist but should not be used in place of classic MOC. You should also clearly demonstrate food hygiene and food safety. You should show good knife skills and ability to multi task, of that in a professional kitchen. Chefs’ uniform as per competition guidelines must be worn. This event ideally suits a young chef currently working and may be a dish off their establishments menu. Establishments Name is allowed to be included on recipe and photo if you wish. Two Full Working Recipes and a Colour photo of your dishes must be presented on the day to the Floor Manager prior to commencement. 3 | P a g e Open K020 The Curry Cup – Open Sunday 31st July 2016 – start times: 1:30pm Entry Fee - $75 per competitor / $150 per team Sponsor – Waitoa Competitors have sixty (60) minutes to prepare and present ten (10) main course portions of their best chicken curry, two (2) plated with rice. and your choice of accompaniments. A rice cooker can be used. Two members per team permitted. Relishes, chutneys, yoghurt sauces and garnishes should be made on site. 2kg of chicken thigh fillet will be provided for each team on the day. A people’s choice award will also be presented. Two copies of the recipe and two dish description cards to be supplied. Recipes may be used by sponsors and NZChefs for promotional purposes. The balance of the food will be served by the event crew to members of the public. People’s Choice Award – The Curry Cup This event will be open to public to come and try the team’s product and vote on the best curry of the show! $2.00 per curry tasting with the proceeds going towards and to our event charity this year. K021 NZ Pork – Open Saturday 30th July 2016 – start times: 8:00am Sponsor – Alliance Group (Appletree Farms) Competitors have sixty (60) minutes to prepare and present four (4) identical, individually plated main courses featuring NZ Pork Rack, potatoes as the starch with vegetables and a suitable sauce or jus. Only pork racks supplied on the day may be used. Two copies of the recipes and two dish description cards are to be supplied K023 NZ Beef – Open Saturday 30th July 2016 – start times: 8.15am Sponsor – Alliance Group (Pure South) Competitors have sixty (60) minutes to prepare and present four (4) identical, individually plated main courses. The beef must be accompanied by potato as the starch, vegetables and a finished sauce or jus. Butchery skills, MOC, professional practices as well as the finished dish, are an important aspect. Two copies of the recipe and two dish description cards are to be supplied. 4 | P a g e Open K024 Duck – Open Saturday 30th July 2016 – start times: 12:00pm Sponsor – NZChefs Competitors have sixty (75) minutes to prepare and present four (4) identical, individually plated main courses. Competitors will be provided with one (1) whole duck. 2.5kg with head and feet on. Breast and leg meat must be used any additional meat must not exceed 10% of the total pre-cooked protein weight. Competitors must present a complete dish with the duck as protein, potato as the starch, with a suitable vegetable, sauce, garnish. Two copies of the recipe and two dish description cards are to be supplied. K026 Cheese/Main/Dessert – Open Saturday 30th July 2016 – start times: 3.00pm Component of Chef of the Year Sponsors – Cervena, Queen, Fonterra and Vegetables.co.nz · Entrée featuring a Fonterra Cheese product. · Main featuring Cervena® venison, including fresh vegetables/potatoes as accompaniments. · Dessert using two Queen Fine Food products. Competitors must prepare and present within 3 hrs. An entrée four (4) identical, individually plated covers of a Hot or Cold Cheese course. Only Fresh New Zealand Grown Vegetables may be used, fungi are Not Permitted. A main course of four (4) identical, individually plated dishes, showcasing and featuring Cervena® Venison with potatoes, kumara or yams as the starch. A minimum of two Fresh New Zealand Grown Vegetables and a suitable sauce or jus. Imported, frozen vegetables or fungi are NOT permitted. One Cervena® Venison 8-rib rack will be provided to each competitor on the day of the competition. A Dessert of four (4) identical, individually plated covers of either a hot or cold dessert, showcasing 2 Queen products prominently. The dishes may be presented at any time within the 3 hours allotted time, and in the following order, 1st Cheese Course, 2nd Main Course and 3rd Dessert Course, within acceptable restaurant dining timings. Two copies of the recipe and two dish description cards are to be supplied for each dish. 5 | P a g e Open K027 Senior Lifestyle Class – Open Sunday 31st July 2016 – start times: 9.30am Sponsor – Bidvest, Choice Catering, Independent Fisheries, Nestlé Professional, Service IQ and vegetables.co.nz Competitors have 90 minutes to prepare and serve 4 covers of a main dish of Independent Fisheries hoki loin, Maggi Mash as the starch, one other Maggi or Nestle Professional product [any quantity] and a minimum of two fresh New Zealand grown vegetables with a suitable sauce/jus. Two portions are to be served as soft/minced. Four covers of a desert, two to be served soft/minced. The dish is to include two Nestle Professional products – any quantity. The winner will receive; An ipad mini and a gift basket of sponsor’s products, the winner’s plaque, A selection of FÕ RJE cookware valued at over $400 The winner’s workplace will receive; A $1000 Bidvest voucher, $1000 Independent fisheries Hoki fillets and Samsung semi-commercial programmable 1100 watt microwave The second and third place winners will receive; A gift basket of sponsor’s products Selection of FÕRJE cookware valued at over $400 The second and third place winners will receive; A Samsung semi - commercial programmable 1100 watt microwave K028 Live Dessert – Open Saturday 30th July 2016 – start times: 2:30pm Component to Pastry Chef of the Year Sponsor – Equagold Competitors have sixty (60) minutes to prepare and present four (4) identical, individually plated covers of a hot or cold dessert.
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