Judging Criteria

The Competition

If you think you could be Chef of the Year 2012 then you need to nominate: Simply complete the nomination form and tell us why you should be selected to compete for Chef of the Year 2012. Click here to Nominate Now If your nomination is accepted, your mission will be to: Create in one hour of competition three individual dishes (four serves of each) from one main component and up to four additional ingredients from competition partners. In order to ensure a fair competition all chefs will compete using the same criteria. The Judges for each session will also be the same. All marks are scrutinized and for any difference over 10% the Chairman of Judges George Hill will intervene and an agreed score will be recorded. The prepared dishes should be small appetisers or tapas style. Judges will be looking for a variety of skills and techniques, with a focus on the main component. Additional base ingredients will be supplied as standard from the common table of ingredients. Competitors will NOT be given a full list of products until they compete. Common ingredients will not be on view and may change each session. Each competitor will only have the allotted time frame to gather ingredients from this area. Each chef will be given the main component then have 15 minutes to plan their menu, gather all ingredients and set their individual work stations ready to compete live. They will then have one hour to produce and serve their entry. A team of senior judges will evaluate and determine the winners. Judges will evaluate cleanliness, work habits, professional preparation, timing and proper use of ingredients. They will pay special attention to how the chef works, how they co-ordinate dishes and what skills are used to prepare each dish. The competitor will then be directed to the judge's table where they need to present each dish giving an overview. They should describe the main component, support ingredients and any special techniques employed. All judges will taste the dishes. In the case of a tie the head judge shall cast a deciding vote. The Chef of the Year 2012 will be the chef who has demonstrated superior skill in the kitchen, has managed to offer a variety of dishes that are of outstanding quality, works clean, organized and is not intimidated by Judges, camera's and an audience. Judges will consider a number of issues:

Range and level of technical skills
Modern techniques and trends
Blends of texture, colour, taste, flavour and overall balance
Presentation of individual items, dishes and the complete meal
Self management and organisation in preparation
Execution and presentation
Personal and practical hygiene
The Competition is based on culinary skill through technique and execution, innovation of menu items, cleanliness, time management and above all quality food product
All competing chefs will not be permitted in the kitchen area without appropriate dress headwear and footwear
Menus must reflect modern food trends. Basic foods will not score high marks, and this competition is based on finding the best and most versatile chef who can adjust to being put in the spotlight

How are points earned

Judging will be split into TWO AREAS, one for the kitchen working and one based on each individual course with regard to taste, presentation and innovation Section One - Kitchen Mise en place and cleanliness 0-30 points

Arrangement of materials and equipment and service of menu items
Safe and hygienic work methods before, during and after the completion of the event
Cleanliness of workspace
Personal Cleanliness

Correct Professional Preparation 0-30 points

Correct basic preparation of food, corresponding to modern culinary practice
Preparation should be practical for a large commercial kitchen
Techniques that demonstrate skill
Avoiding the use of unnecessary ingredients
The punctual delivery of each entry at the appointed time
Appropriate cooking techniques

SECTION TWO Taste & Presentation 0-30 points

Harmony
Balance
Taste
Visual appeal
Aroma
Portion size
Balance of textures, colours and ingredients
Balance of overall dish
Ease to serve and eat
Originality of presentation

Arrangement and Presentation / Innovation 0-10 points

Clean arrangements
No artificial garnishes
No time-consuming arrangements
Exemplary plating

Judges Tips

Do not try to do things above your skill set
Simple food can win medals - keep it simple, well cooked, well seasoned and symmetric
Have a written work plan and stick to it
Strictly adhere to hygiene and safety standards, as you will be judged on it
Time your entry with some time to spare - allow for nerves, unfamiliar surroundings and equipment
Don't touch food any more than necessary
Don't prepare raw and prepared foods at the same time (cross contamination)
Watch your portion control
Clean down after each task, keep your area clean, neat and tidy
Watch your wastage factors
Work cleanly and precisely
Show skills, as many as possible
Only bring the equipment required, extra equipment is not necessary and will not be allowed
Communicate - especially when serving food
Cold food, badly presented doesn't win medals
If you are unsure or need assistance then ask

gtCompetition Terms and Conditions

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Illycafe
Mars Foods
Krio Krush
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FSAA