The competition will take place in up to two (2) separate commercial kitchens within each college facility with up to twelve (12) students competing in each kitchen.
Competing schools can nominate two (2) students to compete as a team who will be required to replicate the dish that the demonstrating chef prepares within a ninety (90) minute time frame. Two (2) identical portions of that dish will be produced by each team with one (1) dish presented to judging chefs for scoring and one (1) dish for public presentation.
The team that achieves the highest score for their dish in each kitchen as determined by the judging chefs will then be declared the winning team of the culinary challenge.
On The Day:
You must supply:
- Your own full chef’s uniform, including closed in sturdy footwear (boots) and neckerchief. Personal presentation is always a reflection of your approach to your craft (no jewellery).
- Your own toolkit. We expect your toolkit to include:
Tea towels – freshly laundered
Every competitor will receive a certificate of participation in recognition of their participation in the event.
The winning team will be determined by the highest points scored by judging chefs and will receive a participation pack with sponsor and industry information. The top three performing teams (based on highest points scored) will be awarded prizes as follows:
1st: The team that is awarded highest points score will each win a prize pack that includes a selection of books, a $200 Fraser and Hughes gift voucher.
2nd: The team that is awarded the second highest points will each win a prize pack that includes a selection of books and a $150 Fraser and Hughes gift voucher.
3rd: The team that is awarded the third highest points score will each win a prize pack that includes a selection of books and a $100 Fraser and Hughes gift voucher.
Random prizes may also be awarded at the event as encouragement awards at the discretion of judges and dependant on availability.