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Minimum Requirements
for every entry:
One
picture showing the producer making the showpiece during an early
stage of the preparation.
One
pictures of the finished showpiece or dish
One picture of the candidate in chefs uniform
20
Word description
Two Referees
Completed Entry Form
Category 1.
Showpiece
- Individual Entry
Sculpturing, Molding, Painting, Carvings, or Piping techniques that
demonstrate the use of any of the following acceptable products:
from Bee’s wax, blown, pulled and molded sugar, bread carving,
butter and margarine sculpture, candle wax, cheese, cocoa painting, cube
sugar, fruit and vegetable carving, herbs, ice carving, marzipan, pasta,
pastillage, pasta and potato, royal icing and cubed sugar, salt dough,
shells, tallow. Other food or food product showpiece mediums may be
submitted.
Category 2.
Display Buffet -
/ Partie or Brigade entry
Buffet
froid, Hot and cold buffet, Smorgasbord, Display buffet, Station Buffet,
Restaurant buffet - laid for any occasion with pictures taken prior to
service.
Category 3.
Innovative Food Presentation -
Individual Entry
Show a
garnish, entree, main course, sweet or platter that is innovative in
presentation.
Category 4.
Three course
meal including a dessert, for one (1) cover
-
Individual Entry
Show
service ready picture of a three course meal with individual pictures of
each course.
Category 5 .
Four
(4) different desserts, hot or cold, for one (1) person
-
Individual Entry
Show
service ready pictures four individual sweets |
