FHA Culinary Challenge 2020_Rulebook (as at 15 July 2019)

CULINARY CHALLENGE

COMPETITION RULES & REGULATIONS FHA-HoReCa 3 – 6 MARCH 2020

FHA-Food & Beverage 31 MARCH – 3 APRIL 2020 SINGAPORE EXPO

FHA Culinary Challenge 2020 is part of:

Supported by:

www.fhahoreca.com

and Regional Chefs Associations

www.fhafnb.com

Organiser:

Information Updated as at 15 July 2019

CULINARY CHALLENGE

CULINARY CHALLENGE

COMPETITION RULES & REGULATIONS

CULINARY CHALLENGE

FHA CULINARY CHALLENGE In association with the World Association of Chefs’ Societies (WorldChefs) and supported by the Singapore Chefs ‘ Association (SCA) and regional chef’s associations, the FHA Culinary Challenge (FCC) is the arena for culinary talents from around the world to display their masterly skills and be accredited by a panel of internationally acclaimed judges approved by the WorldChefs.

FHA Culinary Challenge – Patisserie Categories will kick off the programme at FHA-HoReCa from 3 to 6 March 2020 at Singapore Expo Hall 10, alongside other desserts and pastry activities.

At FHA-Food & Beverage held from 31 March to 3 April 2020, the FHA Culinary Challenge will take place at Singapore Expo Halls 7 and 9 featuring the Individual Challenge, Apprentice Team Challenge, Gourmet Team Challenge, Singapore Cuisine Team Challenge and Young Chefs Skills Challenge, where individuals and culinary teams will showcase their creations under various categories of intense live action.

REGISTRATION DETAILS Each competitor or team has to fill in the registration form and complete the payment process online available on www.foodnhotelasia.com.

Registration Opening Date: 1 August 2019 Registration Closing Date: 30 September 2019 Confirmation of Participation by the Organiser: By 31 October 2019 Submission of Necessary Information/Document: By 30 November 2019 *Please refer to each of the competition/class for more information Acceptance is on a first-come-first-secured basis. Do note that practical classes may fill up before the registration deadline.

Submission of registration form indicates acceptance of the rules and regulations of FHA Culinary Challenge 2020.

REGISTRATION FEES FHA CULINARY CHALLENGE - CATEGORIES

FOR SINGAPORE COMPETITORS (inclusive of 7% GST)

FOR OVERSEAS COMPETITORS (0% GST)

Gourmet Team Challenge

SGD535.00

SGD500.00

Singapore Cuisine Team Challenge

SGD214.00

SGD200.00

Apprentice Team Challenge

SGD160.50

SGD150.00

Individual Challenge

SGD80.25

SGD75.00

Young Chefs Skills Challenge

SGD80.25

SGD75.00

01

CULINARY CHALLENGE

Registration fees are non-refundable, unless categories or classes are full and competitors do not wish to register for alternative class(es). Refund will be arranged after the event.

ENQUIRIES For enquiries, please contact the organiser at fcc@foodnhotelasia.com.

PRIZES, AWARDS AND CERTIFICATES A certificate of participation will be presented to all competitors who have completed all the classes they have registered. The respective medals and certificates of awards will be presented to competitors who attain the following points. Team members will receive separate certificates and medals based on team acquired points for the challenge.

Gold with Distinction

100 Points

Gold

90-99 Points

Silver

80-89 Points

Bronze

70-79 Points

The organiser reserves the right to withhold the presentation of any awards should scores deem it necessary.

GOURMET TEAM CHALLENGE The team attains gold medal status and scores the highest points will be awarded the Gourmet Team Challenge of the Year and the Lion Plaque. The two Runner-up teams will also receive a trophy.

SINGAPORE CUISINE TEAM CHALLENGE The team attains gold medal status and scores the highest points will be awarded the Outstanding Singapore Cuisine Menu and a trophy.

APPRENTICE TEAM CHALLENGE The team attains gold medal status and scores the highest points will be awarded the Apprentice Team of the Year and a trophy.

The winner of the Gourmet Team Challenge takes home the prestigious Lion Plaque

YOUNG CHEFS SKILLS CHALLENGE The competitor attains gold medal status and scores the highest points will be awarded Best Individual Apprentice and a trophy.

02

CULINARY CHALLENGE

INDIVIDUAL CHALLENGE Best Chef The individual chef who accumulates the highest points in his/her best 3 classes (minimum total of 6 medal points) – one must be from the Culinary Art Displays (Classes 7 to 9) and two must be from the Practical Hot Cooking (Classes 10 to 16). At least one gold medal must have received in one of the classes entered, otherwise the award will not take place. Best Chef will be awarded a trophy.

Medal Points: 1 Gold = 3 Medal Points

|

1 Silver = 2 Medal Points

|

1 Bronze = 1 Medal Point

Outstanding Pastry Chef The individual chef who accumulates the highest points in his/her best 3 classes (minimum total of 6 medal points) in the Patisserie Section (Classes 1 to 5). At least one gold medal must have received in one of the classes entered, otherwise the award will not take place. Outstanding Pastry Chef will be awarded a trophy.

Medal Points: 1 Gold = 3 Medal Points

|

1 Silver = 2 Medal Points

|

1 Bronze = 1 Medal Point

Outstanding Wedding Cake Design The competitor attains gold medal status and scores the highest points in Class 2 Wedding Cake will be awarded Outstanding Wedding Cake Design and a trophy.

Outstanding Artistry and Technique The competitor attains gold medal status and scores the highest points from either Class 5 Pastry Showpiece or Class 6 Artistic Sculpture will be awarded Outstanding Artistry and Technique and a trophy.

03

CULINARY CHALLENGE

JUDGES CHEF OTTO WEIBEL Head Judge, FHA Culinary Challenge 2020 Chef Otto Weibel is one of the most respected veterans in Singapore food and beverage industry. He was the President of the Singapore Chefs’ Association (SCA) since 1990 and continues to serve as the Honorary President Mentor of SCA from 2005 till now.

As the honourary life member and approved judge of the World Association of Chefs' Societies, Chef Weibel has been the Chief Judge of various local and international culinary competitions that took place in Singapore, China, Hong Kong, Luxembourg, Switzerland, Germany, Dubai and many more countries. His culinary expertise has also won him many awards, among them are Awards of Excellence, SCA, 1999, Chef Restaurateur of the Year, International Foods Beverage Forum, 1999, Lifetime Achievement Award, World Gourmet Summit, Singapore, 2001 and Gold Medal of Chaîne des Rôtisseurs, Paris, 2003.

DR RICK STEPHEN CMC HON YOUNGSAN UNIVERSITY Continental Director - Asia (Singapore), World Association of Chefs’ Societies Dr Rick Stephen has been instrumental in the growth of the culinary profession. Having once an active presence in the competition arena winning many awards and accolades, he has offered guidance and support which contributes to the success of a number of chefs doing well in many competitions and in the culinary profession in Singapore, Fiji, Indonesia, Japan, Taiwan, Malaysia, China and Australia.

Dr Stephen was elected as the Continental Director for Asia in May 2011 under the World Association of Chefs‘ Societies (WACS) banner covering 21 countries. As part of the WACS Congress Committee, he organised and ran the IFK competition in Korea, and did all the final preparation for the World Finals of the Global Chef and Hans Bueschkens competition since 2008. In continuing his efforts to improve the industry and as part of his WACS involvement in the region, Dr Stephen has conducted WACS approved courses and has been an instigator in training and working with young chefs.

04

CULINARY CHALLENGE

COMPETITION OVERVIEW

3 to 6 March 2020

31 March to 3 April 2020

PATISSERIE

CULINARY

Individual Challenge

Individual Challenge

Apprentice Team Challenge

Singapore Expo Hall 10

Singapore Expo Halls 7 and 9

Singapore Expo Hall 7

Patisserie Practical Class 1 – Cake Decoration

Culinary Art Displays Class 7 – Plated Appetisers Class 8 – Plated Dishes Class 9 – Tapas / Finger Food

Gourmet Team Challenge Singapore Cuisine Team Challenge Young Chefs Skills Challenge

Patisserie Art Displays Class 2 – Wedding Cake Class 3 – Plated Desserts Class 4 – Petits Fours or Pralines Class 5 – Pastry Showpiece Class 6 – Artistic Sculpture

Singapore Expo Hall 9

Practical Hot Cooking Class 10 – Main Course Meat / Poultry / Game Class 11 – Main Course Fish / Seafood Class 12 – Main Course East Meets West Cuisine Class 13 – Main Course Pasta Class 14 – Vegetarian Class 15 – Asian Heritage Cuisine Class 16 – Chinese Dim Sum W

NE

W

NE

W

NE

W

NE

05

GOURMET TEAM CHALLENGE

Dish prepared by Chef Otto Weibel, Head Judge of FHA Culinary Challenge

CULINARY CHALLENGE

The Gourmet Team Challenge will take on a new format this year to incorporate live hot cooking segment. It is open to national teams, regional teams and teams from hotels, restaurants, culinary institutions, airlines or catering organisations.

1. EVENT DATE, TIME AND VENUE The Gourmet Team Challenge will take place at FHA-Food & Beverage, from 31 March to 3 April 2020 at Singapore Expo. Team participation schedule will be informed closer to the date.

2. TEAM COMPOSITION Each participating team will have six (06) chefs and two (02) helpers who are also allowed to work as chefs. Each team is permitted to have one (01) additional helper to stay in the kitchen to wash and clean but cannot touch any food items.

All members of each participating team must be aged 16 or above as at 31 December 2019 and represent the same country, region, institution, organisation and professional establishment or association from Singapore or overseas.

Names of all chefs and helpers (if any) are to be submitted at the point of application.

All applications must be submitted together with personal identification documents and letter from institution or company verifying the identities of the applicants at the point of registration.

3. THE PROGRAMME Each team is required to prepare a lunch menu for 30 persons, consisting of one (01) cold buffet as specified, one (01) à la carte main course and one (01) à la carte dessert.

All preparation and cooking have to be completed onsite, during the competition.

Each team is responsible to collect all the equipment brought in after judging. The organiser will not be responsible for any loss or damage of participating teams’ belongings.

A theme has to be incorporated and submitted. The food to be served has to be based on culinary art.

SECTION A – COLD BUFFET DISPLAY FOR 30 PERSONS Bread will be offered by the organiser. Each team has to prepare two (02) different types of dip or butter which is typical of the country.

Finger Food a. Cold: two (02) finger food, 30 pieces each, to be plated on one or two platters b. Warm: two (02) finger food, 30 pieces each, to be plated on one or two platters c. Weight: each piece between 10 to 20 grams d. Each piece to be able to consume in one bite e. Ease of service - able to be pick up without falling or breaking f. Items can be presented on a warm plate, an induction top, or a chafing dish if required

06

CULINARY CHALLENGE

Cold Seafood Festive Platters a. Two (02) same cold seafood festive platters, 15 portions each b. Each platter has to be in one (01) piece and also be able to be lifted as one (01) unit c. Each platter has to consist of three (03) main terrines, each with 15 portions. Same pieces have to be placed next to each other d. Each platter to have one (01) accompanying garnish appropriate to each of the three (03) main terrine and two (02) separate sauces e. Slices of main pieces can be glazed but no thick aspic is allowed. All preparation to be done onsite. f. One (01) salad served in an individual bowl or platter Intermediate Course Vegetarian Platter/Bowl a. One (01) vegetarian platter b. Quantities enough for 30 portions c. To be presented in one (01) platter or bowl, and served with separate sauce or dressing d. Eggs and cream are acceptable to be used in lacto-ovo item Display Table a. One (01) 2m by 2m table dressed in white tablecloth will be provided b. Tablecloth cannot be changed c. Each table will have one (01) standard centrepiece provided by the organiser d. Two (02) power points, 13amp (230V) each will be provided e. One (01) equipment is allowed for each power point. That is, only two (02) equipment are allowed to be used for the display. f. Additional items allowed on the display table are heat lamp, induction top, plinths (must be smaller than the plates as per the WorldChefs regulations) and menu description. All items are to be brought in by participating teams. g. Name description of each buffet item must be displayed on the buffet table by each team. No recipes are required. h. Time-stamp signage must be displayed on the buffet table indicating the setup time of the buffet and by when the food must be consumed, as required by Singapore Food Agency (SFA). i. All items are to be set at one time, showcasing a complete buffet display. No replenishment is required for the buffet. j. All display items on the buffet table are to be provided by each participating team. The organiser will provide the dining plates and cutleries for dining guests. k. The cost of all materials and decorations are at the expense of each participating team.

SECTION B – HOT KITCHEN MAIN COURSE AND DESSERT PREPARATION FOR 30 PERSONS Main Course a. A protein (to be provided by the organiser), accompanied by one (01) starch and one (01) vegetable garnish and appropriate sauces b. Teams will be notiďŹ ed of the type of protein 2 months before the competition c. Quantities enough for 30 portions d. Main course to be served from the kitchen upon ordered by dining guests, individually plated e. Main course plates to be provided by the organiser Dessert a. One (01) dessert assortment consists of three (03) main components, in which one of them has to be hot. Sauce is not considered as a component b. Sauce and decorations at your own choice c. Quantities enough for 30 portions d. Dessert is to be served from the kitchen upon ordered by dining guests, individually plated e. Dessert plates to be provided by the organiser

07

CULINARY CHALLENGE

Petits Fours a. One (01) petits fours to be served with coffee or tea after dessert is served b. Petite fours should weigh 10 to 14 grams each PERMITTED FOOD TO BE BROUGHT INTO THE KITCHEN AT THE START OF THE COMPETITION • Basic stocks can be brought in, but not reduced, seasoned or thickened. Samples for tasting • Salad can be washed and cleaned, but not mixed or cut • Vegetables, fruits, potatoes and onions can be cleaned, washed, peeled, but cannot be cooked or cut, except for vegetables where seeds have to be removed, such as squash, but it can only be cut into halves. Onions can be cut into halves to check quality • Pumpkin, broad beans can be shelled and seeds can be removed • Tomatoes can be peeled and blanched • Fish can be gutted, scaled and fileted • Shell can be cleaned and shelled • Crustaceans can be cleaned, washed, boiled with their shells but not mixed or cut • Meat, poultry can be deboned and trimmed, not portioned. Sausages have to be made on site • Raw liver, sweetbread can be soaked in milk or cream, but not seasoned or marinated • Bones can be cut into small pieces • Prosciutto, chorizo, bacon are allowed if it will be used for further usage or as an ingredient in a recipe • Pasta dough can be brought in but cannot be coloured and cut in strips or rolled in sheets by the pasta machine • Pastry sponge, biscuit, meringue can be brought in but cannot be cut, sliced, chopped or stenciled • Macaroons cannot be brought in • Meringue as a decor has to dried on site • Vegetable/Fruit pulps and purée can be brought in but with no additives and not reduced, seasoned or thickened. Final sauce or coulis must be prepared on site. Samples for tasting • Glazed or concentrated fruit juice is not allowed • Dried fruit and/or vegetable powder is allowed • Dehydrated fruit or sheet is allowed • Vegetable ash and home-made spice mixtures are allowed if no flavour enhancers are included • Eggs can be separated • Decorations to be done onsite • Dry ingredients can be weighed and measured • Metallic powder, food colour or ti02 is not allowed to be used in food preparation

4. KITCHEN EQUIPMENT Each team will be allocated one (01) kitchen with the following kitchen equipment: • 1 x 10 rack combination oven • 4 x induction burners • 2 x induction burners at pastry area • 1 x 10 ltr high speed mixer, KitchenAid or similar model • 1 x 2-door reach-in chiller fridge • 1 x 2-door chiller and freezer • 1 x food processor, Robot Coupe or similar model • 1 x plate warmer • 4 x power points, 13Amp (230V) each • 1 x vegetable / fruit washing sink • 1 x pot sink with 1200mm bench • 5 x stainless steel work benches, 1200 or 1800mm each • Hand wash sink • Plates for main course and dessert service

08

CULINARY CHALLENGE

The following equipment will be available at the sharing kitchen: • 1 x vacuum machine, without bags • 1 x ice cream machine • 1 x blast freezer Teams have to use the above equipment provided by the organiser or sponsors, unless stated otherwise. Please note that items provided may be subject to change. Teams will be notified of such changes, if any, via email by the organiser.

Each team is advised to provide/bring in the following items, if required, for the competition: • Pots and pans • Kitchen utensils • Hot boxes or trolleys • Paco jet • Sous vide equipment • Buffet platters • Buffet service equipment Any additional equipment to be brought in by the participating teams has to be approved by the organiser prior to the competition. Teams are required to write in to the organiser, at the point of recipe submission, proper description of the equipment they wish to bring in, including information such as brand, model name/number and electrical specification. It is the participating team’s responsibility to ensure that the electrical load is not exceeded, causing a power failure or interruption that may affect other teams and resulting in loss of points.

Due to fire safety regulations, open flame cooking equipment and gas hobs will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge stove, candles etc. will be prohibited.

5. COMPETITION SCHEDULE All participating teams are required to adhere to the following time schedule during the actual day of the competition. This is an estimated time schedule which may be subject to adjustment by the organiser and head judge.

All participating teams are required to report to the Kitchen Manager at least 45 minutes prior to their scheduled competition time. Teams do not present at the scheduled time will be considered no-show and would be disqualified.

Each team should complete their programme 10 minutes prior to the time limit.

09

CULINARY CHALLENGE

TIME

ACTIVITIES

06.00am

Teams arrive at venue, report to Kitchen Manager and commence setup.

06.45am

Competition starts.

Teams start food preparation for cold buffet display table, main course and dessert.

07.00am

Judges to commence mise-en-place checks at all kitchens.

11.00am

Cold buffet display table setup completed by all teams and ready for lunch service.

11.00am to 11.45am

Judges to start tasting cold buffet dishes and provide feedback on table setup and food preparation.

12.00pm

Cold buffet is open for lunch service at restaurant. Restaurant guests to be seated and help themselves to the cold dishes.

Service team to start taking orders for main course and desserts, format similar to restaurant service.

12.30pm

Main course (individually plated) service starts.

Judges to taste main courses randomly.

01.00pm

Dessert (individually plated) service starts.

02.00pm

Lunch service ends.

Teams to commence clearing out of kitchen.

Organising kitchen support team to conduct kitchen checks.

02.30pm

Judges to provide feedback to teams. Two team members from each team to meet judges at judging room.

3.00pm

Kitchens to be cleared.

(Kitchen helper can clean and clear kitchen during service)

6. JUDGING CRITERIA MENU ITEMS

MISE-ENPLACE & CORRECT PROFESSIONAL PREPARATION

HYGIENE, WORKING TECHNIQUES, KITCHEN ORGANISATION & FOOD WASTE

SERVICE

TASTE

PRESENTATION

MAXIMUM TOTAL

FINGER FOOD

0-10

0-25

0-5

0-50

0-10

100

COLD SEAFOOD PLATTERS

0-10

0-25

0-5

0-50

0-10

100

VEGETARIAN PLATTER

0-10

0-25

0-5

0-50

0-10

100

MAIN COURSE

0-10

0-25

0-5

0-50

0-10

100

DESSERT / PETITE FOURS

0-10

0-25

0-5

0-50

0-10

100

Total:

500

Average Score (Total / 5):

100

10

CULINARY CHALLENGE

Judging will be performed as per the WorldChefs guidelines and judges will take into account the cleanliness and condition of the kitchen after each team completes their programme. Hygiene will be paramount in all areas.

Judges will be monitoring matters relating to food waste and plastic waste. It is important to reduce the use of disposable plastic materials and packaging. Teams are advised to use dishwasher-safe plastic containers for food storage and minimise the use of vacuum plastic bags. Violation of the rules will result in loss of points from “Correct Professional Preparation”. Points will also be deducted from “Food Waste” if there is more than 10% of leftover at the end of the competition.

Hazard Analysis And Critical Control Points (HACCP) Regulations a. Teams to have a checklist of food temperatures prior to placing in chillers b. Products to be tasted again with the judges at the mise-en-place check at 07.00am c. Temperature checking of items been cooked must be adhered too d. Service temperature of buffet to be recorded when teams are setting up the buffet e. Temperature of the first and last main course served to be recorded accurately f. Temperature of the first and last dessert served to be recorded accurately g. Judges will perform checks with infrared thermometers during preparation and service

7. SUPPLEMENTARY INFORMATION AND DOCUMENT TO BE SUBMITTED Each team has to send the following information and document to the organiser at fcc@foodnhotelasia.com no later than 30 November 2019. a. An A5-size colour photograph in JPEG format with resolution of 300 dpi or higher b. A theme and written menu and recipes of all dishes in English and electronic format c. Any additional equipment that wish to be brought in for the competition for approval

11

SINGAPORE CUISINE TEAM CHALLENGE

CULINARY CHALLENGE

The Singapore Cuisine Team Challenge is a new feature, celebrating the colourful and delectable cuisines of Singapore that has contributed to the growing success of FHA in the past 40 years. Teams will be required to prepare a four-course menu that showcase the flavours of the city.

1. EVENT DATE, TIME AND VENUE The Singapore Cuisine Team Challenge will take place at FHA-Food & Beverage, from 31 March to 2 April 2020 at Singapore Expo. Team participation schedule will be informed closer to the date.

2. TEAM COMPOSITION Each participating team will have three (03) chefs in total. Each team is allowed to have one (01) helper to carry things into and clear things out of kitchen. This helper is not allowed to stay in the kitchen once the competition starts.

All members of each participating team must be aged 16 or above as at 31 December 2019 and represent the same country, region, institution, organisation and professional establishment or association from Singapore or overseas.

Names of all chefs and helper(s) if any are to be submitted together at the point of registration.

All applications must be submitted together with personal identification documents and letter from institution or company verifying the identities of the applicants at the point of registration.

3. THE PROGRAMME Each team is required to prepare one (01) menu consisting four (04) dishes that showcase local Singapore flavours in 1 hour 30 minutes.

All preparation and cooking are to be completed onsite, during the competition.

All food ingredients, utensils, chinaware, plating equipment, service cutleries are to be brought in by the participating teams. Each team is responsible to collect all their equipment after judging.

All teams are required to submit the written menu and recipes of all dishes.

MENU COMPOSITION 1st Dish Cold Appetiser 2nd Dish Vegetable or Starch (such as rice/noodle, but not plain rice/noodle) 3rd Dish Hot Main Course, preparation of meat 4th Dish Hot Main Course, preparation of fish or seafood QUANTITIES Each team is required to prepare a full menu for two (02) persons, each course individually plated. One (01) portion of each dish will be for tasting by judges and one (01) portion of each dish will be used for display.

12

CULINARY CHALLENGE

PERMITTED FOOD TO BE BROUGHT INTO THE KITCHEN AT THE START OF THE COMPETITION • Vegetables, fruits, onions, etc. can be cleaned, peeled, cut, but not cooked. Seeds can be removed • Fish, seafood, shellfish can be cleaned, filleted but not portioned or cooked • Lamb, beef, chicken, pork can be deboned, portioned but not cooked • Protein can be pre-marinated • Basic stocks, sauces can be brought in, but not reduced, seasoned or thickened • Decorations to be done onsite • Dry ingredients can be weighed and measured • Bones can be cut into small pieces • Pastry sponge and doughs (savoury or sweet) can be brought in but cannot be cut in any format • Fruit pulps can be brought in but with no additives • Eggs can be separated • Decorations to be done onsite • Dry ingredients can be weighed and measured

4. KITCHEN EQUIPMENT Each team will be allocated one (01) kitchen with the following kitchen equipment: • 1 x 10 rack combination oven • 4 x induction burners • 2 x induction burners, pastry area • 1 x 10 ltr high speed mixer, KitchenAid or similar model • 1 x 2-door reach-in chiller fridge • 1 x 2-door chiller and freezer • 1 x food processor, Robot Coupe or similar model • 1 x plate warmer • 4 x power points, 13Amp (230V) each • 1 x vegetable / fruit washing sink • 1 x pot sink with 1200mm bench • 5 x stainless steel work benches, 1200 or 1800mm each • Handwash sink • Plates for main course and dessert service The following equipment will be available at the sharing kitchen: • 1 x vacuum machine, without bags • 1 x ice cream machine • 1 x blast freezer Teams have to use the above equipment provided by the organiser or sponsors, unless stated otherwise. Please note that items provided may be subject to change. Teams will be notified of such changes, if any, via email by the organiser.

Each team is advised to provide/bring in the following items, if required, for the competition: • Pots and pans • Kitchen utensils • Hot boxes or trolleys • Paco jet, if required • Sous vide equipment, if required • Buffet platters • Buffet service equipment

13

CULINARY CHALLENGE

Any additional equipment to be brought in by the participating teams are to be approved by the organiser prior to the competition. Teams are required to write in to the organiser, at the point of recipe submission, proper description of the equipment they wish to bring in, including information such as brand, model name/number and electrical specification. It is the participating team’s responsibility to ensure that the electrical load is not exceeded, causing a power failure or interruption that may affect other teams and resulting in loss of points.

Due to fire safety regulations, open flame cooking equipment and gas hobs will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge stove, candles etc. will be prohibited.

5. COMPETITION SCHEDULE The competition begins at 03.00 pm and ends at 04.30 pm daily from 31 March to 2 April 2020.

All participating teams are required to report to the Kitchen Manager at least 45 minutes prior to their scheduled participation time. Teams do not present at scheduled time will be considered no-show and would be disqualified.

Each team should complete their programme 10 minutes prior to the time limit.

6. JUDGING CRITERIA MENU ITEMS

MISE-ENPLACE

CORRECT PREPARATION & HYGIENE

SERVICE

TASTE

PRESENTATION

MAXIMUM TOTAL

COLD APPETISER

0-10

0-25

0-5

0-50

0-10

100

VEGETABLE/ STARCH

0-10

0-25

0-5

0-50

0-10

100

HOT MAIN COURSE MEAT

0-10

0-25

0-5

0-50

0-10

100

HOT MAIN COURSE FISH / SEAFOOD

0-10

0-25

0-5

0-50

0-10

100

Total:

400

Average Score (Total / 4):

100

Judging will be performed as per the WorldChefs guidelines and judges will take into account the cleanliness and condition of the kitchen after each team completes their programme. Hygiene will be paramount in all areas.

Judges will be monitoring matters relating to food waste and plastic waste. It is important to reduce the use of disposable plastic materials and packaging. Teams are advised to use dishwasher-safe plastic containers for food storage and minimise the use of vacuum plastic bags. Violation of the rules will result in loss of points from “Correct Professional Preparation”. Points will also be deducted from “Food Waste” if there is more than 10% of leftover at the end of the competition.

7. SUPPLEMENTARY INFORMATION AND DOCUMENT TO BE SUBMITTED Each team has to send the following information and document to the organiser at fcc@foodnhotelasia.com no later than 30 November 2019. a. An A5-size colour photograph in JPEG format with resolution of 300 dpi or higher b. A written menu and recipes of all dishes in English and electronic format c. Any additional equipment that wish to be brought in for the competition for approval 14

APPRENTICE TEAM CHALLENGE

CULINARY CHALLENGE

With the objective of developing the next generation of culinary professionals, the Apprentice Team Challenge targeting at apprentice or junior chefs, will test their knowledge and skills with an undisclosed main ingredient.

1. EVENT DATE, TIME AND VENUE The Apperentice Team Challenge will take place at FHA-Food & Beverage, 31 March to 3 April 2020 at Singapore Expo. Team participation schedule will be informed closer to the date.

2. TEAM COMPOSITION Each participating team will have two (02) apprentice chefs in total, both 25 years old or below as at 31 December 2019. Each team is allowed to have one (01) helper to carry things into and clear things out of kitchen. This helper is not allowed to stay in the kitchen once the competition starts.

All members of each participating team must be enrolled in a course or undergoing training at the same institution or employed by the same establishment or organisation.

All applications must be submitted together with personal identiďŹ cation documents and letter from institution or company verifying the identities of the applicants at the point of registration.

Each applicant is only allowed to participate in one (01) apprentice team and compete only once under the Apprentice Team Challenge.

Names of all chefs and helper, if any, are to be submitted together at the point of registration.

3. THE PROGRAMME Each team is required to prepare two (02) dishes consisting of one (01) cold appetiser and one (01) hot main course in 60 minutes.

An undisclosed protein will be provided on site for the preparation of the hot main course, which may be seafood, red meat or poultry.

Every item presented on the plate must be edible.

All preparation and cooking have to be completed onsite, during the competition.

All other food ingredients, utensils, chinaware, plating equipment have to be brought in by the participating teams.

Each team is responsible to collect all their equipment after judging. The organiser will not be responsible for any loss or breakage of participant teams’ belongings.

15

CULINARY CHALLENGE

MENU COMPOSITION 1st Dish Cold Appetiser 2nd Dish Hot Main Course (prepared with mystery protein) QUANTITIES Each team is required to prepare three (03) portions for each dish, individually plated. In total, six (06) plates will be prepared.

PERMITTED FOOD TO BE BROUGHT INTO THE KITCHEN AT THE START OF THE COMPETITION • Vegetables, fruits, onions, etc. can be cleaned, peeled, cut, but not cooked. Seeds can be removed • Basic stocks, sauces can be brought in, but not reduced, seasoned or thickened • Decorations to be done onsite • Dry ingredients can be weighed and measured • Bones can be cut into small pieces • Pastry sponge and doughs (savoury or sweet) can be brought in but cannot be cut in any format • Fruit pulps can be brought in but with no additives • Eggs can be separated • Decorations to be done onsite • Dry ingredients can be weighed and measured

4. KITCHEN EQUIPMENT Each team will be allocated one (01) kitchen with the following kitchen equipment: • 1 x combination oven • 4 x induction burners • 1 x salamander grill • 1 x sink • 1 x fridge (to share) Teams have to use the above equipment provided by the organiser or sponsors, unless stated otherwise. Please note that items provided may be subject to change. Teams will be notified of such changes, if any, via email by the organiser.

Each team is advised to provide/bring in the following items, if required, for the competition: • Pots and pans • Kitchen utensils • Hot boxes or trolleys Any additional equipment to be brought in by the participating teams has to be approved by the organiser prior to the competition. Teams are required to write in to the organiser, at the point of recipe submission, proper description of the equipment they wish to bring in, including information such as brand, model name/number and electrical specification. It is the participating team’s responsibility to ensure that the electrical load is not exceeded, causing a power failure or interruption that may affect other teams and resulting in loss of points.

Due to fire safety regulations, open flame cooking equipment and gas hobs will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge stove, candles etc. will be prohibited.

16

CULINARY CHALLENGE

5. COMPETITION SCHEDULE Competition schedule of the Apprentice Team Challenge will be informed closer to the date.

All participating teams are required to report to the Kitchen Manager at least 45 minutes prior to their scheduled competition time. Teams do not present at the scheduled time will be considered no-show and would be disqualified.

Each team should complete their programme 10 minutes prior to the time limit.

6. JUDGING CRITERIA MENU ITEMS

MISE-ENPLACE

CORRECT PREPARATION & HYGIENE

SERVICE

TASTE

PRESENTATION

MAXIMUM TOTAL

COLD APPETISER

0-10

0-25

0-5

0-50

0-10

100

HOT MAIN COURSE

0-10

0-25

0-5

0-50

0-10

100

Total:

200

Average Score (Total / 2):

100

Judging will be performed as per the WorldChefs guidelines and judges will take into account the cleanliness and condition of the kitchen after each team completes their programme. Hygiene will be paramount in all areas.

Judges will be monitoring matters relating to food waste and plastic waste. It is important to reduce the use of disposable plastic materials and packaging. Teams are advised to use dishwasher-safe plastic containers for food storage and minimise the use of vacuum plastic bags. Violation of the rules will result in loss of points from “Correct Professional Preparation”. Points will also be deducted from “Food Waste” if there is more than 10% of leftover at the end of the competition.

7. SUPPLEMENTARY INFORMATION AND DOCUMENT TO BE SUBMITTED Each team has to send the following information and document to the organiser at fcc@foodnhotelasia.com no later than 30 November 2019. a. An A5-size colour photograph in JPEG format with resolution of 300 dpi or higher b. A written menu and recipes of all dishes in English and electronic format c. Any additional equipment that wish to be brought in for the competition for approval

17

INDIVIDUAL CHALLENGE PATISSERIE

Dish prepared by Chef Kenny Kong, Assistant Head Judge of FHA Culinary Challenge 2018

CULINARY CHALLENGE

1. EVENT DATE, TIME AND VENUE The Individual Challenge - Patisserie categories will take place at FHA-HoReCa, from 3 to 6 March 2020 at Singapore Expo. Participation schedule will be informed closer to the date.

2. THE PARTICIPANTS The Individual Challenge - Patisserie categories are open to any individual from Singapore or overseas who is a chef in training or a culinary professional.

He/she should be either an existing student enrolled in a course at a culinary/hospitality institution, undergoing apprenticeship or a chef under full time employment at a food & beverage or hospitality establishment, such as restaurants, cafes, hotels, catering businesses, airlines, etc.

All applications must be submitted together with personal identification documents and letter from institution or company verifying each applicant’s identity at the point of registration.

3. THE PROGRAMME PATISSERIE PRACTICAL CLASS 1 – CAKE DECORATION Each participant is required to decorate one (01) TRAVEL CAKE with fondant in 120 minutes. The cake should measure 30cm in diameter for a round cake, or 30cm by 30cm for a square cake.

• • • • • • •

The cake must be TRAVEL CAKE types, i.e. English fruits cake, Marble butter cake, Coffee financier cake etc.

The cake can be plain, flavoured or with fillings Trimming of the cake is not allowed before the competition Only one (01) cake is to be used by each participant Round / square cake can be transformed to any shape Food wastage will result in point deduction The cake will be tasted and cut by the judges, as part of the judging criteria

All decorating ingredients used must be edible fondant and mixed on the spot. There is no height restriction to the completed cake. Coloured fondant is allowed.

Each participant is required to provide all ingredients, utensils and materials required, unless the organiser informs that any products will be provided.

All food items must be delivered and set up hygienically with cold box or dry ice storage. Poor hygiene standard of handling food products will not be judged.

The organiser will provide one (01) table and two (02) power points for each participant. Each power point is to connect to one (01) equipment at one point in time. Participants are not allowed to connect multiple electrical appliances to one power point via a multi-plug adaptor. There will be no chiller provided. Participants are not allowed to place any food ingredients, equipment, tools and utensils on the floor.

18

CULINARY CHALLENGE

PATISSERIE ART DISPLAYS CLASS 2 – WEDDING CAKE To incorporate three (03) cakes into one (01) wedding design cake, which can be contemporary or themed.

One (01) of the three (03) cakes must be edible and be at the lowest tier of the three cakes. The participant is required to cut one (01) section of the edible cake for inspection by the judges.

The height of the completed display should not exceed 1.2 metres.

The entire cake should be decorated by hand. All decorations, with the exception of pillars must be edible. Royal icing, pastillage or any other appropriate materials may be used. Wiring, lace or equivalent are not allowed. Points will be deducted for non-compliance.

Each participant is required to provide display signage indicating name/themed description of the exhibit, including list of ingredients used.

CLASS 3 – PLATED DESSERTS To prepare and display four (04) different types of desserts, one (01) hot and cold composition, one (01) vegetarian without egg and animal fat, one (01) free style creation of chocolate dessert, one (01) fruit dessert served in glass.

All four (4) desserts display cold, each portion for one (01) person suitable for à la carte service in a restaurant environment. Practical and up-to-date presentation is required.

Each participant is required to provide display signage indicating name/themed description of the exhibit, including list of ingredients used.

CLASS 4 – PETITS FOURS OR PRALINES To prepare and display four (04) different types of petits fours or pralines, six (06) pieces per type. The presentation should consists of 24 pieces of petits fours or pralines in total.

Each of the petits fours or pralines should be bite-size, weighing between 6 to 14 grams and suitable for service in a restaurant environment. No commercial moulds are allowed to be used in the preparation of the petits fours or pralines.

Pastry art showpieces are required as part of the exhibit to enhance the presentation and will be judged.

The height of the pastry art showpieces should not exceed 100cm.

Each participant is required to prepare one (01) plate that consists of one (01) of each type of petits fours or pralines for tasting by the judges.

19

CULINARY CHALLENGE

CLASS 5 – PASTRY SHOWPIECE To prepare and display one (01) pastry showpiece with the use of either: (a) chocolate; (b) marzipan/sugar (c) dough/bread dough; or (d) dough figurine The height of the showpiece should be between 60cm to 100cm. It should have at least three (03) different techniques, meaning a display of three (03) different methods of product utilisation.

Non-edible structure elements are not allowed over and above the base. Frames, moulds and wires are not allowed.

Points will be deducted for non-compliance.

Each participant is required to indicate his/her choice of creation (a, b, c or d) on the application form for Class 5.

No changes will be allowed.

CLASS 6 – ARTISTIC SCULPTURE To prepare and display one (01) artistic sculpture with the use of either: (a) vegetable; (b) chocolate; (c) sugar; or (d) dough figurine There is no height restriction to the completed sculpture. Frame and wire support are allowed but must not be exposed. Points will be deducted for non-compliance.

Each participant is required to indicate his/her choice of creation (a, b, c or d) on the application form for Class 6.

No changes will be allowed.

20

INDIVIDUAL CHALLENGE

CULINARY ART DISPLAYS

Culinary Art Display prepared by Singapore National Team at Expogast Culinary World Cup Luxembourg 2018

CULINARY CHALLENGE

1. EVENT DATE, TIME AND VENUE The Individual Challenge – Culinary categories will take place at FHA-Food & Beverage, from 31 March to 3 April 2020 at Singapore Expo. Participation schedule will be informed closer to the date.

2. THE PARTICIPANTS The Individual Challenge - Culinary categories are open to any individual aged 16 or above from Singapore or overseas who is a chef in training or a culinary professional.

He/she should be either an existing student enrolled in a course at a culinary/hospitality institution, undergoing apprenticeship or a chef under full time employment at a food & beverage or hospitality establishment, such as restaurants, cafes, hotels, catering businesses, airlines, etc.

All applications must be submitted together with personal identification documents and letter from institution or company verifying each applicant’s identity at the point of registration.

3. THE PROGRAMME The Individual Challenge – Culinary programme consists of Culinary Art Displays and Practical Hot Cooking categories.

CULINARY ART DISPLAYS CLASS 7 – PLATED APPETISERS To display a variety of four (04) different appetisers, two (02) cold and two (02) hot, all items displayed cold, each portion for one (01) person, suitable for à la carte service. Each participant is required to provide menu description of the items displayed.

CLASS 8 – PLATED DISHES To display four (04) different hot dishes, prepared in advance and presented cold. Each item should be a main course with its own garnish. Each participant is required to provide menu description of the items displayed.

CLASS 9 – TAPAS / FINGER FOOD To prepare and display four (04) different kinds of finger food, tapas and/or snacks, six (06) portions for each kind, total 24 pieces. Two (02) items are to be hot food items displayed cold and two (02) items are cold food displayed cold. All items can be presented on one (01) platter or individually plated.

21

INDIVIDUAL CHALLENGE

PRACTICAL HOT COOKING

CULINARY CHALLENGE

PRACTICAL HOT COOKING The Individual Challenge – Practical Hot Cooking will take place at FHA-Food & Beverage, from 31 March to 3 April 2020 at Hall 7, Singapore Expo. Participation schedule will be informed closer to the date.

Every item presented on the plate must be edible and all preparation and cooking have to be completed onsite, during the competition.

Each competitor is responsible to collect all the equipment brought in after judging. The organiser will not be responsible for loss or damage of any competitors’ belongings.

CLASS 10 – MAIN COURSE MEAT / POULTRY / GAME To prepare and present within 45 minutes, one (01) main course with meat / poultry / game (either alone or as a combination) for three (03) persons, in western style, individually plated with appropriate garnish.

CLASS 11 – MAIN COURSE FISH / SEAFOOD To prepare and present within 45 minutes, one (01) main course with fish / seafood (either alone or as a combination) for three (03) persons, individually plated with appropriate garnish in Western style.

CLASS 12 – MAIN COURSE EAST MEETS WEST CUISINE To prepare and present within 45 minutes, one (01) main course dish for three (03) persons using Asian ingredients with Western preparation and presentation techniques. The dish must contain a starch and vegetables to showcase a balance meal with Asian flavours presented in Western style.

CLASS 13 – MAIN COURSE PASTA To prepare two (02) different main course pasta dishes, two (02) portions per dish for two (02) persons, individually plated in 45 minutes. In total, four (04) plates are to be prepared.

One dish can be a dry string pasta with an appropriate sauce and accompanying ingredients. The second dish must be a fresh pasta which is filled such as ravioli, tortellini, cannelloni, etc, served with appropriate sauce.

Fresh pasta dough can be brought in but must not be filled.

Preparation of sauces, ingredients and pasta fillings must be done onsite during the competition.

CLASS 14 – VEGETARIAN Each participant is required to prepare one (01) vegetarian dish for three (03) persons, individually plated in 45 minutes. The vegetarian creation must be a balanced meal that is nutritious, contemporary, and can be lacto-ovo that contain dairy and egg.

CLASS 15 – ASIAN HERITAGE CUISINE To prepare and present within 45 minutes, one (01) Asian heritage main course cuisine for three (03) persons using Asian ingredients, preparation and presentation techniques. The dish must contain a starch and vegetables showcasing the Asian heritage flavours.

CLASS 16 – CHINESE DIM SUM To prepare and present within 45 minutes, three (03) different styles of Chinese dim sum with three (03) pieces each for three (03) persons. Minced items are permitted. Skins have to be prepared onsite, served warm with appropriate sauces.

22

CULINARY CHALLENGE

PERMITTED FOOD TO BE BROUGHT INTO THE KITCHEN AT THE START OF THE COMPETITION • Basic stocks, sauces can be brought in, but not reduced, seasoned or thickened. Tasting required to be done at start of the competition • Salad can be washed and cleaned, but not mixed or cut • Vegetables, fruits can be washed, peeled, but cannot be cut or cooked • Pumpkin, broad beans seeds can be removed • Tomatoes can be peeled • Fish can be gutted, gilled and scaled but not fileted • Meat, poultry can be deboned, not portioned, not minced, not pre-marinated • Liver can be soaked in milk, not pre-marinated • Bones can be cut into small pieces • Pastry sponge and doughs (savoury or sweet) can be brought in but cannot be cut in any format • Fruit pulps can be brought in but with no additives • Eggs can be separated • Decorations to be done onsite • Dry ingredients can be weighed and measured

4. KITCHEN EQUIPMENT Each competition kitchen would be equipped with the following items: • 1 x combination oven • 4 x induction burners • 1 x salamander grill • 1 x sink • 1 x fridge (to share) Competitors have to use the above equipment provided by the organiser or sponsors, unless stated otherwise.

Please note that items provided may be subject to change. Competitors will be notified of such changes, if any, via email by the organiser.

Each competitor is advised to provide/bring in the following items, if required, for the competition: • Pots and pans • Kitchen utensils • Hot boxes or trolleys Any additional equipment to be brought in by competitors has to be approved by the organiser prior to the competition. Competitors are required to write in to the organiser the proper description of the equipment they wish to bring in, including information such as brand, model name/number and electrical specification by 30 November 2019. It is the competitor’s responsibility to ensure that the electrical load is not exceeded, causing a power failure or interruption that may affect other teams and resulting in loss of points.

Due to fire safety regulations, open flame cooking equipment and gas hobs will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge stove, candles etc. will be prohibited.

23

CULINARY CHALLENGE

5. COMPETITION SCHEDULE The Practical Hot Cooking programmes begin at 07.00 am and ends at 06.00 pm daily, except for the last day of the competition which will end at about 01.00 pm.

All competitors are required to report to the Kitchen Manager at least 45 minutes prior to their scheduled participation time. Competitors do not present at the scheduled time will be considered no-show and would be disqualified.

Each competitor should complete their programme 10 minutes prior the time limit.

6. IMPORTANT NOTES For Classes 10 to 16, competitors can choose only ONE (01) class from this group, except for competitors who are vying for the Best Chef Award.

Entries are accepted on a first-come-first-secured basis, with a limit of five (05) entries per establishment.

Please note that priority will be given to competitors taking two (02) Practical Hot Cooking and one (01) Culinary Art Displays classes, thereby eligible for the Best Chef Award.

Please note that these classes usually fill up before the registration deadline. Therefore, even if entry form is received before the closing date, it may happen that places have already been taken.

No company name or logo should be visible to the judges during the competition time. It could be included or placed on uniforms once judging is completed.

INDIVIDUAL CHALLENGE JUDGING CRITERIA PATISSERIE PRACTICAL CLASS

MISE-EN-PLACE & CLEANLINESS

PRESENTATION & GENERAL IMPRESSION

TASTE & TEXTURE

TECHNIQUE & DEGREE OF DIFFICULTY

MAXIMUM TOTAL

0-10

0-30

0-20

0-40

100

Class 1 – Cake Decoration

PATISSERIE ART DISPLAYS CLASSES

24

PRESENTATION/ INNOVATION

COMPOSITION

CORRECT PROFESSIONAL PREPARATION

TASTE & TEXTURE

SERVING

MAXIMUM TOTAL

Class 2 – Wedding Cake

0-30

0-30

0-30

Not Applicable

0-10

100

Class 3 – Plated Desserts

0-30

0-30

0-30

Not Applicable

0-10

100

Class 4 – Petits Fours or Pralines

0-30

0-10

0-30

0-20

0-10

100

Class 5 – Pastry Showpiece

0-30

0-30

0-30

Not Applicable

0-10

100

Class 6 – Artistic Sculpture

0-30

0-30

0-30

Not Applicable

0-10

100

CULINARY CHALLENGE

CULINARY ART DISPLAYS CLASSES

PRESENTATION/ INNOVATION

COMPOSITION

CORRECT PROFESSIONAL PREPARATION

SERVING

MAXIMUM TOTAL

Class 7 – Plated Appetisers

0-30

0-30

0-30

0-10

100

Class 8 – Plated Dishes

0-30

0-30

0-30

0-10

100

Class 9 – Tapas / Finger Food

0-30

0-30

0-30

0-10

100

PRATICAL HOT COOKING CLASSES

MISE-ENPLACE

CORRECT PROFESSIONAL PREPARATION

SERVICE

TASTE

PRESENTATION

MAXIMUM TOTAL

Class 10 – Main Course Meat/ Poultry / Game

0-10

0-25

0-5

0-50

0-10

100

Class 11 – Main Course Fish / Seafood

0-10

0-25

0-5

0-50

0-10

100

Class 12 – Main Course East Meets West Cuisine

0-10

0-25

0-5

0-50

0-10

100

Class 13 – Main Course Pasta

0-10

0-25

0-5

0-50

0-10

100

Class 14 – Vegetarian

0-10

0-25

0-5

0-50

0-10

100

Class 15 – Asian Heritage Cuisine

0-10

0-25

0-5

0-50

0-10

100

Class 16 – Chinese Dim Sum

0-10

0-25

0-5

0-50

0-10

100

25

YOUNG CHEFS SKILLS CHALLENGE

CULINARY CHALLENGE

The Young Chefs Skills Challenge is a new addition to the FHA programme targeting competitors who are under 23 years of age. Basic culinary skills will be tested, brining focus to the fundamentals of cooking.

1. EVENT DATE, TIME AND VENUE The Young Chefs Skills Challenge will take place at FHA-Food & Beverage, from 2 to 3 April 2020 at Singapore Expo. Participation schedule will be informed closer to the date.

2. THE PARTICIPANTS It is open to any individual from Singapore or overseas who is a chef in training or a culinary professional aged 23 or below.

He/she should be either an existing student enrolled in a course at a culinary/hospitality institution, undergoing apprenticeship or a chef under full time employment at a food & beverage or hospitality establishment, such as restaurants, cafes, hotels, catering businesses, airlines, etc.

All applications must be submitted together with personal identification documents and letter from institution or company verifying each applicant’s identity at the point of registration.

3. THE PROGRAMME Each participant is required to debone one (01) whole chicken, fillet one (01) whole fish, know how to prepare a chicken and fish stock and cook one (01) two-egg omelette with ingredients of his/her choice, all within one (01) hour.

All preparation and cooking have to be completed onsite, during the competition.

Each participant is responsible to collect all the equipment brought in after judging. The organiser will not be responsible for any loss or damage of competitors’ belongings.

4. EQUIPMENT Each competition area would be equipped with the following items: • 1 x stainless steel work bench • 1 x induction burner Competitors have to use the above equipment provided by the organiser or sponsors, unless stated otherwise.

Please note that items provided may be subject to change. Teams will be notified of such changes, if any, via email by the organiser.

Each team is advised to provide/bring in the following items, if required for the competition: • Pots and pans • Kitchen utensils • Hot boxes or trolleys • Plates for presentation Due to fire safety regulations, open flame cooking equipment and gas hobs will not be allowed in the venue.

Use of lighter, flambé torch, portable gas cartridge stove, candles etc. will be prohibited.

26

CULINARY CHALLENGE

5. COMPETITION SCHEDULE The Young Chefs Skills Challenge begins at 09.00 am and ends at 4.00 pm daily from 2 to 3 April 2020.

All competitors are required to report to the Kitchen Manager at least 45 minutes prior their scheduled participation time. Competitors do not present at scheduled time will be considered no-show and would be disqualiďŹ ed.

Each competitor should complete their programme ten (10) minutes prior the time limit.

27

CULINARY CHALLENGE

GENERAL RULES AND REGULATIONS FOR COMPETITORS The following rules must be read before the competition registration.

1.

Every exhibit must be the bona fide work of the individual or team competitor and must not have been entered in other competitions.

2.

Submission of a completed registration form shall constitute of, and agreement to, abide by the rules and regulations of the FHA Culinary Challenge 2020.

3.

An individual competitor can participate in as many classes as he wishes but is restricted to one entry in any one class. Individual Practical Hot Cooking classes (Classes 10 to 16) can accept only ONE entry per competitor from this combined group of classes, except for competitors who are vying for the Best Chef Award.

4.

No change of classes will be allowed. Please notify the organiser should you wish to cancel the registration. At the competition, absentees without written pre-notification to the organiser will have their future registration denied. Empty spaces at display tables are unsightly and non-attendance at the popular Individual Challenge Practical Hot Cooking means one other chef could have taken that slot.

5.

To avoid having their registration withdrawn from the competition without notice, it is competitors’ responsibility to advise the organiser should they change employers or contact details. It is difficult to keep a competitor on the list if we are unable to contact him. Companies registering and paying for competitors have the right to replace staff that leaves their employment. Staff leaving the company is considered removed from the competition registration list. Company can replace a competitor for the same class registered 3 weeks before the competition, should the competitor leave the company before the competition.

6.

Competitors registering for more than one class need to register with the organiser on site only once (on the day of their last class) to collect their Certificate of Participation. Uncollected certificates will be disposed 3 weeks after the competition.

7.

The competition display areas within the event halls will be open to competitors from 7.00 am (no earlier) for judging at 9.00 am. All packing/exhibit debris must be removed from the event hall before judging begins.

8.

Competitors and their assistants are strictly not allowed to leave their belongings at the exhibition booths, or use furniture there for lounging during the set-up and judging hours.

9.

Entries for the Individual Challenge Practical Hot Cooking classes (Classes 10 to 16) are accepted on a first-come-first-secured basis with up to 5 competitors per establishment. Applicants for these classes should select another class (from class 1 – 16) in the event they are unsuccessful for their first choice. They can also choose to have their entry fee refunded if they do not wish to select an alternative class. Please note that with limited kitchen stations, these classes are usually full before the official closing date.

10. Competitors must be present 45 minutes before their appointed time and inform the Kitchen Manager of their arrival. Should there be a station available, it may be allotted to early arrivals. Competitors who are not present at their scheduled time will be considered no-shows and will be disqualified.

28

CULINARY CHALLENGE

11. Fees will not be refunded if the competition is cancelled for reasons beyond the organiser’s control, or if entries are withdrawn by competitors. This is to cover administration costs. Substitution of competitors may be accepted up to 4 weeks before the competition but not later than that.

12. Chef’s attire is required during the competition and all official events. No company name/logo should be visible to the judges during judging. It may be included or placed on uniforms once judging is completed. All competitor assistants are not allowed to wear chef uniform.

13. Competitors to note that points will be deducted if the complete display is not kept within the space limit specified for the classes.

14. Official ingredient/recipe forms will be sent to individual competitors. These must be placed by the side of exhibits / dishes if the rules require it. The organiser does not require copies, but reserves the right to request them.

15. The organiser reserves all rights to the recipes used, and photographs taken at the event. Any publication, reproduction or copying of the recipes can only be made with their approval.

16. If an award is won, the competitor has to ensure his presence or that of a representative from the same establishment at the ceremony to collect it. All awards are to be accepted in chefs/team uniforms.

Any trophy / medal / certificate that is not accepted at the ceremony will be forfeited 3 weeks after the event.

17. The organiser reserves the right to remove display exhibits if deterioration beyond acceptable standards has taken place.

18. To avoid disqualification, entries in showcases must be made accessible to judges. No display / decoration on wall panel is allowed.

19. Singapore has strict regulations on the import of meats and poultry. Information can be obtained from www.ava.gov.sg.

20. The organiser will not be responsible for any damage or loss of exhibits, equipment, utensils or personal effects of competitors.

21. Due to fire safety regulations, open flame cooking equipmentand gas will not be allowed in the venue. Use of lighter, flambé torch, portable gas cartridge, candles and as such will be prohibited.

22. Competitors contravening any of the rules and regulations of the competition may be disqualified.

23. By entering the competition, all teams and competitors agree to take part in any publicity concerning the competition at any stage including but not limited to photos, filming and interviews. All teams and competitors grant the organiser a non-exclusive, royalty-free, irrevocable, perpetual, worldwide license to use intellectual property rights whether registered or unregistered in any formats, including name, image, or likeness of the competitors for any business purpose, including but not limited to marketing promotion.

The organiser reserves the right to rescind, modify or add on any of the above rules and regulations and their interpretation of these is final. They also reserve the right to limit the number of entries per class or amend a competition section, modify any rules, cancel any class or competition, or cancel/postpone the whole competition event should it be deemed necessary.

29

FHA CULINARY CHALLENGE SPONSORSHIP OPPORTUNITIES

Expose your brand and products to key industry users and audience at FHA Culinary Challenge (FCC). In association with the World Association of Chefs Societies and supported by the Singapore Chefs Association, FCC is the most anticipated competition held during FHA-HoReCa and FHA-Food & Beverage featuring a whole spectrum of culinary arts from Pastry Practical, Pastry Art Display, Culinary Practical to Culinary Art Display.

FHA-HoReCa and FHA-Food & Beverage 2020 at a glance 174,500 sqm

96,000

combined total exhibition space

combined total attendees from 100 countries/ regions

EQUIPMENT & NON FOOD ITEMS > Chef / Judge Apparel > Chinaware / Glassware / Silverware > Kitchen Equipment > Kitchen Utility & Storage Solution > Bar Equipment > Beverage and Wine Chiller > Restaurant / Venue Furniture > Digital Signage Booking Deadline:

31 October 2019

Increase Brand Awareness

Create an Impression

to diverse F&B and hospitality industry

reach out to key decision makers, buyers and influencers

FOOD & BEVERAGE ITEMS > Poultry / Egg / Meat / Seafood > Dairy – Milk, Cream, Butter, Cheeses > Pastry Ingredients > Asian Staple – Rice > Asian Ingredients

> > > > >

Chocolate Seasoning Ingredients Olive Oil Coffee Beans and Machine Mineral Water / Tea / Wines

… and many more opportunities

For enquiries on sponsorship, please contact us at enquiry@foodnhotelasia.com

FHA Culinary Challenge 2020 is part of:

Supported by:

3 - 6 MAR 2020 SINGAPORE EXPO

31 MAR - 3 APR 2020 SINGAPORE EXPO

www.fhaHoReCa.com

www.fhaFnB.com

Organiser:

3 - 6 MAR 2020 SINGAPORE EXPO

31 MAR - 3 APR 2020 SINGAPORE EXPO

www.fhaHoReCa.com

www.fhaFnB.com

2 MEGA EVENTS. SAME TRUSTED BRAND. Come 2020, Food&HotelAsia (FHA) expands to bring forth more quality sourcing options from the global marketplace for buyers through TWO focused mega events.

FHA-HoReCa at a glance Over 2,000 exhibitors from 70 countries/regions 17 international group pavilions Exhibit profile: • Bakery & Pastry • Foodservice & Hospitality Equipment • Hospitality Style • Hospitality Technology • Speciality Coffee & Tea

FHA-Food & Beverage at a glance Over 2,000 exhibitors from 70 countries/regions 54 international group pavilions Exhibit profile: • Food & Beverage • Food Processing & Packaging Technology • Wines & Spirits [held alongside ProWine Asia(Singapore)]

BOOK YOUR SPACE TODAY!

Contact us at enquiry@foodnhotelasia.com Organiser

Join us on

Food&HotelAsia #FHA