2024 Worldchefs Congress & Expo Singapore More Info
GLOBAL CHEFS CHALLENGE
PACIFIC RIM SEMI FINAL
25–27th June 2023
Auckland, New Zealand
Managed by NZ Chefs Auckland Branch
Venue Fine Food NZ, ASB Showgrounds, Greenlane, Auckland
The Competition includes categories
- Global Chefs Challenge
- Global Young Chef
- Global Pastry Chef
For the Global Chef Challenge Senior, the team must consist of 1 chef (any age)
For Globa l YOUNG Chef , the chef must be born on or after 1 st January 1999
For the Global Pastry Chef, the team must consist of 1 chef (any age)
To be able to compete the competitors must have the endorsement of their Worldchefs national member Association in good standing.
JURY
Each competing country can send an experienced SENIOR or Worldchefs certified judge per competitor at their own expense to sit on the jury. Additional Jury members will be appointed by the competition co-ordinator should they be required.
Worldchefs hot kitchen judging rules must be followed.
A briefing for all competitors and judges will be held 30 minutes before the class starts in the arena.
Visitors are encouraged to visit Fine Food and view the NZ Chefs Competition Arena in Hall 4 on Saturday 25 June.
Confirmed competitors will be provided with a drop-of/pick-up car pass for delivery /pick up of equipment returned for their competition. These are valid once inside the Showgrounds and directions and estimated time will be stated.
The medal ceremony for Pacific Rim Global Chefs will be held outside the competition arena at 4.15pm Monday, 26 June.
The Team
Pip Duncan is the Co-ordinator responsible for the competitions. Pip@foodadvisory.co.nz
The Global Chefs Challenge will run alongside NZ Chefs Championships.
Craig Lucas is the Head Judge of the NZ Championships.
Tug Wilson is the Kitchen Manager for the competitions.
Competitor registration for both events is in Booth 39
Judging Criteria
Material brought / mise en place 5 points
Clear arrangement of materials. Clean working place, proper working position. Clean work clothes. Proper working technique. Correct utilisation of working time.
Hygiene and Food waste 10 points
Work clean and limit to food waste and plastics. HACCP procedure must be evident. Attention paid to correct and hygienic preparation of all foods and kitchen workstation.
Correct Professional Preparation and Hygiene 20 points
Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetable. Proper working techniques.
Service 5 points
Correct number of plates must be displayed. It should be practical, and transportable.
Presentation / Innovation 10 points
Ingredients and side dishes must be in harmony. Points are granted for excellent combination, simplicity and originality in composition. Clean arrangement, with no artificial garnishes and no time-consuming arrangements. Exemplary plating to ensure an appetizing appearance is required.
Taste and Texture 50 points
The typical taste of the food should be preserved. It must have appropriate taste and seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values.
Total Points out of 100
Points table for the medals in this class
100 – 90 points Gold medal with certificate 89 – 80 points Silver medal with certificate 79 – 70 points Bronze medal with certificate
This event will have a Winner, 1st Runner up for each category
The Winner of each category will be given the opportunity, with the financial support of their own association to represent the Pacific Rim in the world final in 2024 in Singapore. The top two countries in the Global Chef (senior) competition will be able to send a competitor to the world final in Singapore.
For the world final, there will be a change to the class criteria, sponsors’ products and kitchen layouts.
For further details visit https://worldchefs.org/globalchefschallenge/
Equipment Guidelines
The following minimum kitchen equipment will be provided by the host venue:
Per Competitor:
1x 6 top gas burner 1x Under bench Moffat/Blue Seal Electric Oven (pastry competitors will have access to 1x deck oven and a shared use Moffat Turbofan) 1x Stainless steel work bench (minimum size 1800cm x 600cm) 1 power plug (competitors can supply additional multi plug) Cleaning products and equipment, rubbish bin / food waste bin
Shared Use:
1x Combi Oven – will be set to steam function only Storage space in deep freeze (shelves allocated per competitor.) White plate ware will be provided by venue Small Blast freezer
Small Equipment A list of other equipment will be sent to Country Presidents in the beginning of June.Competitors are welcome to bring their own small equipment should they wish to do so but all electrical equipment must be certified.
General rules on mise en place for ALL CLASSES
The following FOOD INGREDIENTS are permitted to be brought into the kitchen at the start of the competition.
• Basic stocks, sauces can be reduced but not finished or seasoned. Tasting required to be done at start of the competition • Salad can be washed and cleaned, but not mixed or cut • Vegetables, fruits can be washed, peeled, but not cooked • Pumpkin, broad beans seeds can be removed • Dried Beans / Pulses can be soaked • Tomatoes can be peeled • Fish can be gutted, grilled, scaled, and filleted but not cooked • Seafood / shellfish can be cleaned, filleted but not portioned or cooked • Meat, poultry can be portioned but not cooked • Liver can be soaked in milk, not pre-marinated • Bones can be cut into small pieces • Pastry sponge and doughs (savoury or sweet) can be brought in but cannot be cut in any format • Fruit pulps can be brought in but with no additives • Eggs can be separated • Decoration MUST • Dry ingredients can be weighed and measured • Pasta and dough can be prepared but not filled or cooked • Coulis-purée can be brought in but needs to be finished in competition
Ingredients:
It is each competitor's responsibility to provide the ingredients they require to complete the competition. Sponsors' products will be supplied on the day.
Competitors will be provided with a list of sponsored products to be used. Please check the information carefully to ensure a full understanding of which products will be provided at the venue and which must be provided by the competitor.
Please note ALL dairy products used in the creation of your menu must be from the Anchor and/or Fonterra range.
The use of any ingredients similar to the sponsored items is strictly prohibited. The items will be removed from the kitchen and the competitor may be disqualified or penalised up to 10% of their final marks.
Class Criteria
Global Chef
Each member country can have 1 representative to compete as an individual in the selection process.
There is no age limit. But they must be a member of a National Chefs Association in good standing or have the permission of the National Body.
Competitors are requested to make a 3-course meal with 4 portions of each within a three-hour time limit and must follow WorldChefs competition and Hygiene guidelines.
1st course
A cold / warm or combination seafood appetiser featuring Ākaroa Salmon and 1x Nestlé Professional product (from the list provided). Competitors will be supplied with 1x whole baby salmon.
2nd course
Main Course - must feature Lumina Lamb Saddle and sweetbreads and be complemented by appropriate seasonal vegetables, starch and sauce (protein will be supplied)
3rd Course
Dessert - must feature Valrhona Manjari 64% chocolate and/or Cocoa Powder, and 1 tea of your choice from the Dilmah range
General Rules
Competitors must be of a minimum legal working age and member of a National Association Competitors must attend the briefing 30 minutes before the competition. Competitors must report to the competition venue 1 hour before the competition start time. Competitors must bring their own ingredients and any additional equipment requirements not listed above.
The following must be submitted –
- 1 portion of each course for display and 3 portions for judge tasting - 1 set of recipes needed in the kitchen - 2x menu cards to be displayed on presentation table and available for judges
Competitors dishes must not be completed more than 10 minutes before the stipulated service time.Failure to present any course on time, will result in missing your tasting slot. If time permits, it will be tasted after all other competitors have served and will be judged accordingly.
Global Young Chef
Each Member country can have 1 representative to compete as an individual in the selection process.
Competitors must be born after January 1 st 1999 (under 25 years of age). They must also be a member of a National Chefs Association in good standing or have the permission of the National Body.
Competitors are requested to make a 3-course meal with 3 portions of each within a three-hour time limit and must follow Worldchefs competition and Hygiene guidelines.
1st course
A cold / warm or combination seafood appetiser featuring Ākaroa Salmon and 1x Nestlé Professional product (from the list provided). Competitors will be supplied with 1 skin on / bone in salmon fillet.
2nd course
Main Course must feature Lumina Lamb Saddle and sweetbreads and be complemented by appropriate seasonal vegetables, starch and sauce (protein will be supplied)
3rd Course
Dessert must feature Valrhona Manjari 64% chocolate and/or Cocoa Powder, and 1 tea of choice from the Dilmah range.
General Rules
Competitors must be of a minimum legal working age and member of a National Association Competitors must attend the briefing 30 minutes before the competition. Competitors must report to the competition venue 1 hour before the competition start time. Competitors must bring their own ingredients and any additional equipment requirements not listed above.
The following must be submitted –
- 1 portion of each course for display and 2 portions for judge tasting - 1 set of recipes needed in the kitchen - 2x menu cards to be displayed on presentation table and available for judges
Competitor’s dishes must not be completed more than 10 minutes before the stipulated service time.Failure to present any course on time, will result in missing your tasting slot. If time permits, it will be tasted after all other competitors have served and will be judged accordingly.
Global Pastry Chef
Each member country can have 1 representative to compete as an individual in the selection process. There is no age limit, but they must be a member of a National Chefs Association in good standing or have the permission of the National Body. Competitors are required to prepare and serve 2 products within a three-hour time limit and must follow Worldchefs competition and Hygiene guidelines.
1st product
Four portions of the same identical dessert suitable for an upmarket restaurant and representing a consistent theme to match the cake/gateau. They must feature Valrhona Manjari 64% chocolate and/or Cocoa Powder, and 1 tea of choice from the Dilmah range.
2nd product
One cake/gateau of your choice featuring Valrhona Manjari 64% chocolate and/or Cocoa Powder . It must weigh between 800-900g. (excluding garnish) 1/3 of weight must be cake product.
Your whole gateau must first be presented to the Jury. After weighing and inspection, 4 plated portions must be served within the 3-hour time frame. The remainder of the cake/gateau will be set on the display table.
General Rules Competitors must be of a minimum legal working age and member of a National Association. Competitors must attend the briefing 30 minutes before the competition. Competitors must report to the competition venue 1 hour before the competition start time. Competitors must bring their own ingredients and any equipment requirements not listed above.
The following must be provided -
- 1 portion of each course for display and 3 portions for judge tasting - 1 set of recipes needed in the kitchen - 2x menu cards to be displayed on presentation table and available for judges
Competitors dishes must not be completed more than 10 minutes before the stipulated service time. Plates will only be taken to the judges at the competitor’s allocated service time.
Failure to present any course on time, will result in missing your tasting slot. If time permits, it will be tasted after all other competitors have served and will be judged accordingly.
One point will be deducted on every 1 minute for being late for your service time.
Plated Dessert Regulations:
The desserts must show different elements of skills involved in the pastry kitchen, be seasonal, and suitable for an upmarket restaurant and representing a consistent theme to match the cake/gateau.
The dessert must contain at least 3 main components:
One of these components must be served chilled One must be frozen One of the components must be served warm or hot.
Sponsors Product Details
The Moffat group designs, develops, manufactures and markets a comprehensive range of commercial food service & bakery equipment and products. They supply Warewashing (Dishwashers and Glasswashers), Cooking, Bakery, Refrigeration equipment as well as Meal Distribution to New Zealand and throughout the world via our global distribution network.
Information on the product can be found at https://akaroasalmon.co.nz/
*Competitors in Global Chef and Global Young Chef will be provided with fresh product as stipulated on the day of the competition.
The following products are available for use in your menu design
For Global Senior and Junior Chef Competition:
Chef Black Garlic Paste Chef Liquid Concentrates – mushroom, vegetable, beef, chicken, fish
https://puresouthshop.com/pages/lumina-lamb
*Competitors in Global Chef and Global Young Chef will be provided with 1x Lumina Lamb Saddle and 500g of lamb sweetbreads.
Please contact Vaughan Kay to purchase product and mention Global Chef Challenge. vaughan.kay@sabato.co.nz or 0211929674
Product information can be found here: https://www.valrhona.com/en/our-products/for-professionals/laboratory-range/couverture-chocolates/single-origin/manjari-64
https://www.valrhona-chocolate.com/valrhona-cocoa-powder-100.html
Valrhona Manjari is available in 70g. 1kg or 3kg packaging. Cocoa Powder is available in 250g and 1kg packaging.
**Please note you must bring your own product for the competition.
ALL dairy products used in the creation of your dishes must be from the Fonterra / Anchor brands
There will be Anchor unsalted butter, Anchor salted butter, Anchor Culinary cream and Anchor Whipping cream available for each competition.
Venue Information
Fine Food NZ ASB Showgrounds Greenlane Rd Auckland New Zealand
Supermarkets
Countdown: Greenlane Countdown
New World: New World Lunn Ave, New World Remuera
Speciality Food Shops
Farro Fresh, Greenlane, Lynn Ave
Sabato, Normanby Rd, Mt Eden
Fresh Produce, Jack Lum, Remuera
-209.JPG "Graham Hawkes (003)-209")
