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  • 10 - 12 APRIL 2018
    JEDDAH CENTRE FOR FORUMS & EVENTS

ENDORSED BY

WACS

 

 

 

Endorsed by the World Association of Chefs Societies and in co-operation with Saudi Arabian Chefs Association and Saudi Arabian Chefs Table Circle, The Hotel Show Saudi Arabia invites chefs & their teams from the Kingdom's leading hotels to ENTER the Inter-Hotel Culinary Competition - Mystery Box Challenge, to showcase exemplary cooking styles, creativity and share culinary expertise in a live kitchen environment.

Serve up your best dishes to leading hospitality professionals & win your place in the top 3. 1st, 2nd and 3rd prizes will be awarded and all participants will receive industry recognised certification of their participation. 

 

ENTER THE COMPETITION NOW

 

COMPETITION PROGRAM

Date: 4 - 6 April 2017
Venue: Jeddah Centre for Forums and Events, Jeddah
Secretary opens: Open from 4:00 pm
Visitors: Culinary Exhibition will be open to the public at 5.00 pm
Clearing time: Clearance of exhibits at 10:00 pm, or after the award ceremony
Award presentation: Upon completion of the session on daily basis in competition area of Jeddah Center for Forums & Events


CATEGORY

Live cooking competition 4-course menu (4 plates each)


TEAM COMPOSITION

The Competition is open for the participation of Saudi or Foreign National Professional Chefs, Trainees, Commis, Pastry and Bakery Chefs and Kitchen Artists from 1 establishment.

  • 2 cooks
  • 1 pasty cook
  • 1 helper
  • 1 waiter


TOPIC

Competitors should prepare, cook and present for four (4) covers each within 3 hours (180 mins.):

  • Cold Starter (4 Plates same)
    Soup (4 Plates same)
    Main Course (4 Plates same)
    Dessert (4 Plates same)


EQUIPMENT AVAILABLE

  • Stainless Steel work tables with under counter shelves
  • Refrigerators
  • 4 plate electrical/ or gas stoves with under counter oven
  • Combi Oven Rational
  • Hand wash sink and Garbage bin
  • 1 Kitchen Aid Mixer
  • Work tables with four (4) 220 V connections

Note: The participants must bring all needed small equipment’s and kitchen utensils (such as cutting Boards, Knives, Pots, Pans, Bowls, Blenders, Plates), as well as any other materials needed to cook and serve


INGREDIENTS MAY INCLUDE

  • Washed and peeled vegetables
  • Meat and fish glazes
  • Basic stocks and sauces
  • Uncooked prepared pastry

Note: No pre-cooked or baked items allowed - only Mystery Box items to be used


SCORING CRITERIA

  • Mise en Place & Cleanliness - 10 Points
  • Correct Preparation - 20 Points
  • Arrangement & Presentation Innovation- 30 Points
  • Taste - 40 Points


AWARDS & CERTIFICATES

The maximum points per exhibit for all categories are composed as follows:

  • SARCA/SACTC Gold Medal + Award Certificate: 91 -100%
  • SARCA/SACTC Silver Medal + Award Certificate: 81 - 90%
  • SARCA/SACTC Bronze Medal + Award Certificate: 71 - 80%
  • SARCA/SACTC Merit Certificate: 60 - 70%


RULES

  • Competitors should submit the description of the dishes to be cooked on the day of Competition.
  • Competitors have to utilise good fresh quality products in the dishes from the mystery basket only
  • Competitors have to bring all their china wear to serve their entire dishes.
  • 1 Display table each time will be available to present 1 set of the cooked menu.
  • Waiter will set up this display table in proper Waiter attire and as well serves the jury.
  • All ingredients will be provided by the organiser in unprepared state, not trimmed, cut or sliced.
  • Judging will be on speed, creativity and innovativeness, taste, nutrition and health, balance and harmony of menu, low waste, and correct preparation, cutting and slicing skills, utilisation of food products, clean and neat method of working as well as competition spirit