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​​Call us:

+852 2301 3188

​Find our secretariat office:

Room 221, 2/F, Mirror Tower, 61 Mody Road,. Tsim Sha Tsui East, Kowloon. 

Copyright © 2016 AOC. All rights reserved.

RULES

注意事項及規則 RULES & CONDITIONS

(一) 主題:真之味

 

(二) 活動細則:

1. 各地首輪甄選名廚或各國酒店協會推薦參加

2. 所有參賽者需於指定時間內完成作品

3. 現場進行製作和菜式加工,烹調不同菜式,即場由評審團進行試食及評分

4. 按大會安排參賽廚師分組進行

5. 大會提供用具、器皿及上菜用碟﹝附表五﹞,大會不會提供其他輔助設備、特別用具、器皿,參賽者可自備比賽用之特別烹飪器具及材料

6. 除大會提供的抽簽食材,其他自備材料、配料、調味均需列提交食譜﹝附表二﹞時注明

 

(三) 比賽細則:

1. 菜式必須體現主題,並具一定創意

2. 每隊根據大會指定的主料設計菜式,自選配料及方式進行製作

3. 90分鐘內,運用大會提供的主食材,每隊分別製作頭盤、熱葷、主品、甜品各一款;每款菜式均須製作分量如下: 一份作展示、五人份作供評審團試食評分

4. 任何未經批准之外來材料均不能帶入比賽場地,自備食材必須列明在﹝附表二﹞

5. 蔬菜、生果及食材(包括禽畜/ 肉類/ 海鮮/ 貝殼類等)可預先清潔、去皮、醃製或分切,必須未經烹煮

6. 可以自備使用未經煮熟的麵團

7. 可申請自備高湯、醬汁、慕絲、水果茸,但必須未經調味、未經濃縮、於現場完成製作

8. 切勿使用非食用的材料(裝飾除外)

9. 所有自備器具(包括私人物品、貨物) 如有任何遺失或損毀,大會概不負責

10. 參賽者必須愛護公物以及比賽現場設備,所有大會用品必須善用

11. 參賽者必須注重衛生,小心烹調

12. 參賽者於比賽期間不可擺放姓名卡片或穿著印有公司標誌的工作服,如有必須遮蓋

13. 所有參賽者必須穿著整齊制服(包括廚師上衣、褲子以及鞋子)

14. 參賽者遞交填妥之參賽表格,即等同接受及同意遵守大會所有參賽規則。如需任何修改,或參賽者因事退出而由他人取代(菜式必須維持不變),負責人須於比賽舉行前兩星期以書面通知大會

15. 每道菜式必須附有一份材料單和烹調制法以供評審參考﹝附表二﹞

 

(四)

1. 評審團由亞洲各地的資深餐飲業從業員、美食專家及相關協會組成。

2. 參賽者或其代表不得評判團或大會負責人進行遊說活動

3. 評判會考慮參賽者所屬國家的廚藝習俗

4. 各菜式須在指定時間內完成;菜式外觀令人感覺垂涎;擺設或伴碟須與主菜式在份量、顏色、味道配合;而未切妥當或未擺放整齊的材料將被扣分

5. 參賽者須保持烹飪台之清潔整齊,此乃評審標準之一

6. 參賽者可隨意決定所用材料數量,但若剩餘的材料過多,將被扣減分

7. 大會有權拒絕任何不遵守規則、未達大會要求水準或不符合比賽項目所訂明的條件或限制的作品參賽

8. 大會及評審團有權取消及修改任何規則、比賽組別與項目。首席評判對規則的詮釋為最終之依歸

 

備注:

1. 未經大會同意,不得擅自利用大會之商標、得獎菜式或照片等,為其他活動作推廣用途

2. 主辦單位有權使用、印刷、展覽、宣傳或拍攝參賽者/ 機構/ 食肆之名稱、標誌、商標、人士、作品、機構/ 食肆外觀 (或相關照片) 作推廣之用,媒體、形式、地區及時間不限

(A) Theme: Taste of original

 

(B) Event Details

1. First round selection and nominated by various Hotel or associations of Asia.

2. All production must be completed within the designated time.

3. All ingredients must be completed during the event for judges tasting and scoring.

4. Induction stove tops will be provided by Organizer, contestant will be arranged in group matches.

5. No supplementary equipment will be available  (Appx. 5 equipment list), all contestant have to prepare their own special cooking utensils and ingredients for the competition.

6. Black Box Ingredient will be provided by organizer, for Ingredient, accompaniments and garnishes can be brought in but need to state in Ingredients & Cooking Method Form (Appx. 2).

 

(C) Rules for Contestant

1. Judgments are primarily based on taste, but also on the degree creativity and effort expended.

2. Each team will be given 90 minutes to prepare a menu included:

Appetizer; Soup; Hot - Poultry or Vegetable ; Hot - seafood ; Main - congee or noodle or rice ; Dessert

3. Contestant must prepare and present one course within 90 minutes. The required serving size is 5-person serving for Scoring and 1 set for Display. Each set can be on one plated or individually plated

4. Brought-in ingredients, participant’s choice of accompaniments , garnishes and appropriate sauce to compliment the main ingredient are allowed, it must be stated in Ingredients & Cooking Method Form (Form 2) and approved by organizer. No ingredients whatsoever can be bought along from outside without permission.

5. Vegetables, fruits, and ingredient (included lamb/ chicken/ beef/ pork/ fish/seafood/ shellfish) can be cleaned, washed, portioned, pre-cut, filled, peeled, pre-marinating, but not cooked.

6. Pasta & Dough can be prepared but not cooked.

7. Brought-in marinate, coulis puree, sauces, stocks are allowed, but unseasoned and must be finished at the competition.

8. Inedible ingredients should not be used.

9. Organizer will not be responsible for any loss or damage of any utensils, or personal belonging.

10. Contestants should be careful of public properties and facilities.

11. Contestants should not be careful of personal hygiene & cleanliness.

12. Name cards or logos of the working place of the contestant may be placed in proper manner.

13. Uniforms: All contestants must wear chef’s uniforms comprising of a chef’s coat, pants, shoes and chef/box hat.

14. Submission of completed entry form shall constitute acceptance of and arrangement to abide by the Rules & Regulations. For any information changes, or in the event of withdrawn entries, any replacement of competitors (same recipe), must be accompanied by a signed letter and no longer than two weeks before the competition.

15. Ingredient & dish recipe should be submitted for judges reference.

 

(D) Judging

1. Representative of associations, respected international chefs and culinary experts within Asia will judge the contestants.

2. Contestants or representatives are not allowed to canvass judges or other officials of the event.

3. Judges will take into account the contestant pertaining nation’s culinary customs and practices.

4. Contestants must be completed within designated time and dished should have an appetizing appearance.

5. Points will be deducted for excessive wastage.

6. All contestants must leave the workstation in a neat and tidy condition, this is part of the judging criteria.

7. Organizer has the right to refuse any entry for any contestant who does not comply with Rules & Regulations, or standard required, or specific requirement or limitation which stated in respective categories.

8. Organizer and the judging panel reserve the right to modify any of the Rules & Regulations, Categories of contest. The head of the Judging Panel’s interpretation of the Rules and Regulations shall be final.

Remarks:

1. Event Logo, winning dished, photo cannot be used for any kind of promotion without Organizer’s consent.

2. Organizer reserves the rights to reproduce, use, print, publicise or picture the name, logo, trademark, people, submitted entries, products, shops, building or any works of art (or related photos) of Contestant for the purpose of the promotion of event in such media, manner and time as organizer may think fit.