Purpose of the Competition:

To highlight and evaluate the culinary skills of the competitors as they prepare food items utilized in high end kitchens. These in accordance to theories of the culinary trade the challenges, although simple at first glance, will test the creativity of our young competitors. The industry now demands that cooks and Chefs be able to create dishes using simple venues, and making them exceptionally unique. This competition will mimic the Garde-Manger and Maitre d‘s section of a Hospitality operation.

MAXIMUM: This contest is limited to 20 teams consisting of 2 competitors each.

Skills and Knowledge to be tested:

•  To demonstrate proper safety and sanitation procedures
•  To demonstrate proper ‘mis en place’ and preparation
•  To demonstrate the ability to balance seasonings
•  To demonstrate creativity in food presentation
•  To prepare a food dish which tastes good
•  To demonstrate a professional attitude and teamwork skills

• This contest is limited to 20 teams consisting of 2 competitors each. Must register by Friday April 13th, otherwise spots will be filled by other schools. This means that some schools may have more than two teams in the competition.
• Schools must identify students with allergies when registering. (i.e. seafood)
• The schedule will be posted prior to the event, and will be available at registration on the day of the event.
• Contestants must work unassisted by additional individuals, and may only converse with their teammate.
• Only the ingredients supplied by the committee will be allowed. Any use of other ingredients will result in disqualification.
• Students will present 1 plate for the judges and 1 plate for display table.

Equipment and Materials

Supplied by Competitor:

• Professional, clean and comfortable shoes and paper/pencil for planning

Supplied by Committee:

• Box of Food and ingredients
• Fresh Water
• Serving Dishes
• Kitchen Equipment