WORLDCHEFS YOUNG CHEFS CHALLENGE 2018 - COMPETITION INSTRUCTIONS - Global Chefs Challenge
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WORLDCHEFS YOUNG CHEFS CHALLENGE 2018 COMPETITION INSTRUCTIONS
WORLDCHEFS YOUNG CHEFS
CHALLENGE WINNER
OF THE HANS BUESCHKENS TROPHY 2018
Dear Competitors,
Congratulations on your selection to enter the final of the Worldchefs Young
Chefs Challenge competition. The 2018 final will be held in Kuala Lumpur,
Malaysia during the Worldchefs Congress 2018.
This year’s world final will be unique with 10 countries bidding to take home the
title of Worldchefs Young Chef Champion. The ‘Cook Off’ to find the winner
will take place on the 12th of July 2018 at the KLCC.
The teams will consist of yourself and an English speaking culinary students from
Taylors University Culinary Academy.
The student is permitted to do as much as your direct or can work as a kitchen
steward to support the cleanliness of the kitchen.
You the competitor must be born after January 1st 1993 as passport will be
your proof.
WORLDCHEFS IS SUPPORTED BY ...
Premium Partners
Global Partners
Program Partners
PAGE 02JURY FOR THE FINAL
A team of Worldchefs approved senior judges representing Worldchefs Culinary Committee will evaluate
and decide the winner of this prestigious event.
All judges will be responsible for all aspects of the competition including the kitchen, to evaluate cleanli-
ness, sanitation, work habits, professional preparation, timing and proper use of ingredients.
They will remain in the kitchen the entire time of the competition.They will then proceed with the tasting.
One proctor judge, will watch over the working methods while the tasting is in progress and report direct
to the Jury Chairperson.
KITCHEN
The menu (starter, entrée, main course, dessert) for the World Final must be presented in order with the
courses being presented as per the designated time.
The host country will provide a suitable competition area, please review the equipment below.
ELECTROLUX ARENA
EQUIPMENT FOR THE GLOBAL YOUNG CHEF KITCHEN
The Electrolux Arena will contain 10 individual kitchens for the competitors, these kitchens will be used
every day of the congress. Each kitchen is 4.0 meters X 4.0 meters.
Each individual kitchen will be supplied with Electrolux Thermaline Equipment:
1pc Gastro Fridge undercounter, 2 doors and 3 drawers or 3 doors
1pc 6 rack Electrolux combi steamer
1pc 4 HOB Electrolux induction zone
1pc Electrolux induction single zone
1pc Electrolux Salamander
1pc Warm ScanBox
2 x 1,2 meter s/steel working bench as a minimum length
Wash basin/sink, all with hot and cold water
Hand wash basin with soap and paper
1pc Electrolux barmix
1pc Scale (0 gram to 1kg )
1pc Electrolux food processor
1pc Anova Sous Vide ( no water bath provided )
1pc Electrolux stick / hand held blender
4ea Power outlets for own equipment
Please note – we must support our sponsors and therefore their equipment will not be replaced with
your own. These are highlighted in blue.
Shared Kitchens: 2 areas will be made available with 5 Teams sharing 1 area.
Total Equipment for both areas:
2pc Gastro norm Freezer 20 1/1
2pc Ice cream machine
2pc Blast/shock freezer
2pc Vacuum machine
2pc Bench fryer
2pc Slicing machine
2pc Ice machine
All utensils are from Andy Mannhart and frying pans from AMT.
PAGE 03Small utensils: Competitors are allowed to bring more with them:
1 Fine balloon whisk
1 Wooden spoon 35cm
1 S/S spoon non perforated 30cm
1 S/S spoon perforated 30cm
2 S/S GN 1x 1 flat trays
2 S/S GN 1x 1 perforated trays 65cm height
2 S/s GN trays 1 x 1 non-perforated 65cm height
2 Sauté pan 20cm
2 Sauté pan 30cm
2 S/S Sauce pot 2 ltr suitable for induction
2 S/S Sauce pot 4 ltr – suitable for induction
1 Colander 24cm
1 Chinoise /fine strainer
1 Fine tammy strainer
1 Ladle 33cl
1 Ladle 70cl
1 Ladle 100cl
1 Cutting board – white
1 Cutting board - red
1 Cutting board – blue
1 Measuring jug plastic 1 ltr
2 S/S bowls 1 ltr
2 S/S bowl 2 ltr
2 S/S bowl 4 ltr
2 meter Muslin cloth / cheese cloth
To create a level playing field, no additional equipment will be allowed into the area without prior and
written permission from the competition organizer.
The use of open burners such as charcoal burners, wood fire burners, BBQ’s Green Eggs will not be
permitted.
Personal equipment such as smokers, brulée guns, vacuum sealers, stick/hand blenders, etc., that would fit
into a tool box will be permitted, provided these items haven been tested and tagged.
WORLD FINAL TIMES
The preparation and presentation of the 3 course menu of 4 servings must be done in the required
timeframe - 3 hours cooking.
Every competitor is required to finish and present their menu, however, there will be point deductions
for exceeding the time limit.
GLOBAL YOUNG CHEFS FINAL - THE GRAND FINALE
The ten teams from all over the world will be required to prepare and present a well-balanced three-
course menu for 4 servings. Please note: No Pork Items will be allowed in the competition, wine is
permitted.
The organizers assume no liability whatsoever for loss/ damage or any accidents sustained to participants
during, or following, the course of the competition. It is recommended that you obtain full medical and
travel insurance.
The complete costs for competitors are at the expense of the competing National Association they
represent.
PAGE 04Worldchefs will provide 5 nights’ accommodation for the competitor and assistant in a twin share room at:
HOLIDAY INN EXPRESS KUALA LUMPUR CITY CENTRE
84, Jalan Raja Chulan, 50200 Kuala Lumpur T: +60 (3) 2028 8811, F: +60 (3) 2028 8800, Freecall: 1800801881
Please note: You may be sharing a room with a competitor from another country
If you choose to book your own hotel, this will be at your expense.
You will receive one ticket to the gala dinner presentation to be held on 14th July at the Mandarin
Oriental Hotel (next to KLCC). It starts at 7pm and the dress code will be chefs jacket and black pants
(no jeans please).
The competitor, at their country’s cost and planning, brings all the ingredients they require and would
like to use on the menu Noted: No pork items. They must however, use the main sponsored ingredients
which are supplied by Worldchefs as stipulated per course. The ingredients brought along must be un-
processed and in the original packaging or vacuum packed.
During the Grand Final, chefs must wear the Chef Works chef’s jacket as supplied; you have already been
sent a request for your size and the correct spelling of your name.
All finalists will receive information updates on all questions asked to ensure all are clear, these will be
sent out every 2nd week as an update.
Competition Pre-Briefing will take place on the 11th July in the main cooking arena at KLCC at 12 noon.
WORLD FINAL GLOBAL YOUNG CHEF STARTING
AND FINISHING TIME
Teams Finishing
Day 1 time and
12th July 2018 Start Time 1st Course 2nd Course 3rd Course clean down
Malaysia 7.00 10.00 10.30 11.00 11.30
China 7.00 10.00 10.30 11.00 11.30
Sweden 7.05 10.05 10.35 11.05 11.35
Norway 7.05 10.05 10.35 11.05 11.35
Italy 7.10 10.10 10.40 11.10 11.40
USA 7.10 10.10 10.40 11.10 11.40
Finland 7.15 10.15 10.45 11.15 11.45
Germany 7.15 10.15 10.45 11.15 11.45
Guam 7.20 10.20 10.50 11.20 11.50
Egypt 7.20 10.20 10.50 11.20 11.50
Please Note: If you are not ready on time, you will loose points and will forfeit for the course. You will
be able however to serve it last.
Competition de-briefing will take place that afternoon the 12th July at 2pm near the jury table.
PAGE 05MISE EN PLACE KITCHEN
Mise en place preparation can take place from Tuesday 10th July at Taylors University
1, Jalan SS15/8, Ss 15, 47500 Subang Jaya, Selangor, Malaysia.
Some mise en place may be stored at the college at your own risk, but all care will be sort.
Menu Requirement for 4 pax, which includes for jury’s evaluation and 1 for photos/media.
Note: No Pork Items.
GLOBAL YOUNG CHEF CHALLENGE
To prepare a 3 course menu for 4 pax ( 3 for jury + 1 for general photos) and the menu must be served
in order and on you time allocation – as penalties will apply.
Worldchefs rules on mise en place will apply as per this document.
1ST COURSE
A warm appetizer featuring Sterling Halibut, Les vergers Boiron and Kaluga Queen Caviar with
Koppert Cress.
2ND COURSE
A main course using Van Drie Veal Loin and Veal Osso-Bucco with
appropriate starch and compliments.
3RD COURSE
This dish must contain the flavour of Dilmah Tea and the use of Anchor Food Professionals Whipping
Cream.
TO NOTE
Tea selection for the events are;
1. Dilmah t- Series Brilliant Breakfast tea
2. Dilmah t- Series Earl Grey
3. Dilmah t- Series Green Tea with Jasmine Flowers
4. Dilmah t- Series Moroccan Mint Green Tea
5. Dilmah t- Series Ceylon Green Tea with Lychee and Ginger
6. Dilmah t- Series Natural Infusion of Blueberry and Clove
7. Dilmah t- Series Peppermint, Cinnamon and Clove
8. Dilmah t- Series Elderflower with Cinnamon and Apple
Tasting notes and description of each tea can be found at www.teatimerocks.com
Throughout the cooking the only butter permitted to be used will be Anchor Food Professional butter
along with Anchor Food Professional culinary cream.
You must use 1 Les vergers Boiron in your appetizer and 2 in your desserts. Les vergers Boiron (Blood
Orange, Mango, Red Pepper, Ginger, Kalamansi, Strawberry 100% and Raspberry 100%).
Also for you to select from the community table are the following products:
Chef Range from Nestlé Professional range of Fumet Homard, Fond Brun Veau Lie, Fond Blanc Volvaille.
Peppadew whole mild piquante peppers and mild piquante diced peppers.
All meals should be served on Q industries tableware (refer to attachment for selection).
PAGE 06Items sponsored per competitor:
40g Kaluga Queen caviar
2 filet of Sterling halibut
Dutch Veal Osso Bucco 1kg
Dutch Veal Loin 1kg
Seafennel - Koppert Cress
Zorri cress - Koppert Cress
Zallotii - Koppert Cress
Ta hoon cress - Koppert Cress
Atisina cress - Koppert Cress
Scarlet cress - Koppert Cress
Daikon cress - Koppert Cress
BlinQ blossom - Koppert Cress
Dilmah Tea as per list
500g Anchor unsalted butter
200g Anchor salted butter
1 ltr Anchor cooking cream
1 ltr Anchor Whipping cream
Felchlin Grand Cru Arriba 72%, x 500g
Les vergers Boiron Products (Blood Orange, Mango, Red Pepper, Ginger, Kalamansi, Strawberry 100%
and Raspberry 100%).
Team using similar items from their own-sponsored – will not receive any points for
that dish.
Explanation of what foods are permitted to be brought into the kitchen:
Salads – cleaned, washed, not mixed or cut.
Vegetables – cleaned, peeled, washed, not cut, must be raw.
Filets of halibut will be supplied.
Shells should be raw in their shells, but cleaned.
Crustaceans should be raw or boiled, but not peeled.
Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, wines, etc.) and hot and cold
samples must be available for the judges.
Pastry sponge, biscuit, meringue – can be brought in, but not cut.
Basic pastry recipes can be brought in weighed out but no further processing.
Fruit pulps – fruit purees may be brought in but not as a finished sauce.
Decor elements – 100% must be made in the kitchen.
Teams violating these rules will be penalized up to 10% from the maximum potential score.
PAGE 07JUDGING CRITERIA FOR ALL COURSES
Mise-En-Place (0 – 10 points)
(Planned arrangement of materials for trouble-free working and service. Correct utilization of working
time to ensure punctual completion. Clean, proper working methods during will also be judged as well as
conditions after leaving the kitchen.)
Correct Professional Preparation (0 – 25 points)
(Correct basic preparation of food, corresponding to today’s modern culinary art. Preparation should be
practical, acceptable methods that exclude unnecessary ingredients.Appropriate cooking techniques must
be applied for all ingredients, including starches and vegetables. Working skill and kitchen organization.)
Service (0 – 5 points)
(The punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen
jury will determine if the fault of the service if any is the kitchen or service team and recommend any
point reductions. The full points will be awarded if service flow smoothly and dishes come out on time
from the kitchen.)
Presentation (0 – 10 points)
(Clean arrangement, with no artificial garnish and no time-consuming arrangements. Exemplary plating to
ensure an appetizing appearance, there should be no repetition of ingredient, shapes and colour as well as
cooking techniques between the different dishes
Taste (0 – 50 points)
(The typical taste of the food should be preserved.The dish must have appropriate taste, seasoning, quality,
and flavour, the dish should conform to today’s standard of nutritional values)
*Note: Each course can attract a maximum of 100 points which is divided by the amount of courses with
a final divided tally of 100 points for Hot Cooking.
GLOBAL YOUNG CHEFS CHALLENGE FINALS AWARDS
- THE HANS BUESCHKENS TROPHY
Global Young Chefs Champion and the first and second runner-up will be announced at the President’s
Dinner which concludes each Congress.
The second runner-up will receive a Worldchefs Bronze medallion and trophy.
The first runner-up will receive a Worldchefs Silver medallion and trophy.
The Grand Winner will receive the Hans Bueschkens Challenge trophy and Gold Medal.
Sponsors and Media awards and respective trophies will be based on availability of sponsorship.
PAGE 08DON´T GET
LEFT BEHIND
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