Young Chef Rotisseur Competition

Index

The required dress for the competition is chef's hat (toque), white jacket, white apron, and neckerchief.
Contestants draw for starting times, which are set at 15 minute intervals. At the appointed time, each contestant is given an identical, previously unidentified "mystery basket" containing certain basic ingredients. Using all of these ingredients, as well as drawing on a variety of staples from a par stock list, the contestant must compose and execute a three-course menu (first course, main course, and dessert) for four people. The written menu must be completed within the first half-hour, with 3 hours allowed for preparation, after which the finished dishes are presented to be judged within a 30-minute window.
Each dish will be graded upon taste, presentation and originality. In addition, the kitchen judge will score the contestants on cooking techniques, organizational skills, product utilization, professionalism, sanitation and safety.

Introduction

Rules

Requirements

The Competition

Judging

Prizes

Market Baskets

Par Stock List

2006 Competition

Application

Deductions will be made in case of delays and for unused mystery basket ingredients.
In the event of a tie, the winner will be decided by review of each scoring category. The title will be given to the contestant with the highest score in taste; if still undecided, the highest score in presentation will be used.
Young Chef Rotisseur Competitors will start at 15 minute intervals, i.e. 8:00, 8:15, 8:30, etc. This time frame gives the judges enough room to score the contestants. Competitor number one, chosen by drawing, shall submit his first dish at the time set by the Competition Committee. The other competitors will then send their dishes according to the timetable established by the Commissioner.
Plates will be solid white only, in the following sizes:

Appetizer 9” -   11” / 22-26 centimeters

Main Entrée 10” -   14” /    26-36 centimeters

Dessert 9” -   11” /   20-26 centimeters

GENERAL GUIDELINES

The ingredients and trimming should harmonize with the main part of the dish and conform to contemporary standards of nutritional values in quality and color.

Practical, acceptable cooking methods should be implemented, avoiding unnecessary ingredients.

Dressing the rim of the plate results in an unacceptable appearance: deduction will be made.

Decoration must be simple, practical, modern and intelligent.

Meat and vegetable juices should not make a dish look unappetizing.

Points will be deducted for vegetables that are not cut/turned uniformly.

Plate arrangements and decoration should be practical yet appealing and should comply with current daily standards.

Avoid all non-edible items: deductions will be made.

Particular attention must be paid to the following:

Originality (artistic work and the degree of difficulty and effort)
Proper composition of meat/fish and garnishes.
Proper color, presentation and flavor combinations.
Natural, appetizing look.