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Culinary World Cup

16 Chefs will battle it out for the first annual Appetite Fest Culinary World Cup in a battle royal format over the 3 days of Appetite Fest.

Competition Details

Friday 13 September
Round of 16

  • All competitors to be at the Competition theatre by 7:45 am
  • Briefing to be at 8am sharp
  • All competitors will be able to view the Pantry, Fresh Ingredients and compulsory ingredients for the competition during the briefing
  • Chefs will draw a timeslot for competing
  • The times are as follows:
    9:00 – 9:30
    9:45 – 10:15
    10:30 – 11:00
    11:15 – 11:45
    12:00 – 12:30
    12:45 – 13:15
    13:30 – 14:00
    14:15 – 14:45
  • There will be a 15-minute kitchen turnaround time between each cook-off

Saturday 14 September
Quarter Finals

  • All competitors to be at the competition kitchen at 10am
  • Competitors will be given their competing times by the Kitchen judge
  • Competing times on Saturday are as follows:
    10:45 - 11:15
    11:30 - 12:00
    12:15 - 12:45
    13:00 - 13:30

Sunday 15 September
Semi-Finals and Finals

  • Semi-Finals cooking time is 45 minutes
  • Finalists will have 1 Hour cooking time to prepare a main and a chocolate truffle
  • All semi- finalist have to be at the Competition kitchen no later than 10:15 am
  • Competition times for Semi-finals are as follows:
    11:00 - 11:45
    12:00 - 12:45
  • Finalists will be announced at 13:20 by the judges
  • Final Competition times are as follows:
    14:00 - 15:00
  • Prize-giving will be after the finals as announced by Appetite Fest

Competition Criteria

  • Each chef must prepare 2 identical plates of the same dish in each round
  • The dishes and presentation must be fine dining
  • Each round of the Competition will have a compulsory item that must be used
  • Wastage and food safety will be judged strictly throughout the competition

Judging

  • SA Chefs accredited judges will be judging all 4 rounds
  • One kitchen judge will be appointed
  • The judge's decision is final and feedback will be given after each competition slot
  • World chefs judging protocols will be used

Point allocations in the competition are as follows:

  • Kitchen: 40 points
    Mise en Place 10 points
    Correct professional preparation which includes Hygiene, Skills and organization, 25 points
    Service 5 points
  • Tasting
    Presentation 10 points
    Taste 50 points
  • Total points: 100

Ingredients

Compulsory Ingredient

The compulsory ingredient has to be the hero in the finished dish whilst and we are looking for innovation and creativity, not using the compulsory ingredient will result in disqualification.

ROUND INGREDIENTS COURSE
First (16) Chicken Supreme Main
Quarter finals Seabass Starter
Semi-Final Springbok loin Main
Final Duck Breast Main
Ruby Chocolate Friandise (Truffle)

Prepared items

These items will be available for all contestants to use, they will be prepared with no seasoning of flavouring.
Stocks – Vegetable, white Chicken & Brown Beef
Jus - Basic brown (beef base)
Prepared – Risotto base, Steamed Rice and a basic pasta dough

Ingredients

Dairy – Cream, Milk, Butter, Yoghurt, variety of cheeses
Eggs
Variety of seasonal vegetables
Variety of seasonal fruits
Full dry store inventory
Ruby Chocolate for Final will be provided

Specialised ingredients

Raw and unprocessed only – please note these will be checked before each round and before the competition begins to ensure that the ingredient can be used. Head Judge or Convener will make the final call Any molecular products that you wish to use – none will be supplied.

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