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Working hours: Monday - Sunday, 10:00-22:00
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CULINARY CHALLENGE
COMPETITION CATEGORIES
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ARTISTIC CLASSES (LIVE)
CLASS 1
DECORATED CAKE
  1. Duration : 40 minutes
  2. Two identical decorated cakes using plain round or square sponge cake (diameter 15 cm).
  3. Two cakes should be the same design.
  4. Competitors must use fresh fruits. Coulis, jam, compote and glaze decoration can be prepared in advance.
  5. Cakes to be presented on 2 separate plates.
  6. Recipe required in kitchen.
Judging Criteria:
Mise-en Place & Cleanliness 0 – 10 points
Preparation and General Impression 0 – 30 points
Technique and Degree of Difficulty 0 – 30 points
Taste & Texture 0 – 30 points
ClaSS 2
FRUIT & VEGETABLE CARVING
  1. Duration: 2 hours
  2. To execute a free style presentation.
  3. No power tools are allowed.
  4. Pre-slicing, carving or preparation of vegetables or fruits are not permitted.
  5. Maximum height 55 cm (including base)
  6. Equipment provided by the organizers:
  • A working table of 120 cm x 60 cm

Judging Criteria:

Suitability in complementing food displays0 – 10 points
Presentation and General impression0 – 40 points
Technique and Degree of Difficulty0 – 50 points
DISPLAY CLASSES
CLASS 3
ARTISTIC SHOWPIECE
    1. To display a showpiece of either,
      1. Vegetable
      2. Chocolate
      3. Sugar or Marzipan
      4. Dough figurine
      5. Salt
    2. Frames and wires support are allowed but must not be exposed.
    3. Points will be deducted for non-compliance.
    4. Maximum height 150 cm (including base)
    5. Equipment provided by the organizers:
    • An area of 90 cm x 60 cm to display a showpiece
Judging Criteria:
Presentation and Innovation 0 – 30 points
Composition 0 – 30 points
Professional Preparation 0 – 40 points
ClaSS 4
BREAD & PASTRY DISPLAY
  1. To present and to be displayed the following and one extra piece of each variety should displayed on a separate platter for judges’ tasting (Total 39 pieces)
    • 3 types of bread loaves (one piece each/max 600g each)
    • 3 types of bread rolls (3 pieces of each)
    • 3 types of croissants (3 pieces of each)
    • 3 types of Arabic bread (3 pieces of each)
    • 3 types of breakfast pastries (3 pieces of each)
  2. All preparation to be done at the place of work.
  3. A type written product description and recipes are required.
  4. Maximum display area 75 cm x 75 cm.
  5. The height of the display should not be more than 100 cm from the base of the display.
  6. Equipment provided by the organizers:
    • Microwave oven for re-heating the bread.

Judging Criteria:

Professional Skill0 – 30 points
Creativity0 – 50 points
Taste0 – 20 points
ClaSS 5
3 DESSERTS (DISPLAY)
  1. To display a total of 3 different type of desserts.
    1. 1 hot presented cold
    2. 1 chocolate based
    3. 1 freestyle suitable for a la carte service
  2. Practical and up-to-date presentation is required.
  3. Display Area 60 cm x 60 cm.
  4. Showpieces are allowed but will not be judged.

Judging Criteria:

Presentation / Innovation0 – 30 points
Composition0 – 30 points
Correct Professional Preparation0 – 30 points
Serving0 – 10 points
HOT COOKING CLASSES (LIVE)
CLASS 6
HOT COOKING - FISH FILLET
  1. Duration: 1 hour
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive 500g of Fish Fillet on the day of the competition. The type of fish cut will be notified.
  4. Dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.
Judging Criteria:
Mise-en-place and cleanliness 0 – 10 points
Correct Preparation 0 – 25 points
Service 0 – 5 points
Creativity and Presentation 0 – 10 points
ClaSS 7
HOT COOKING - BEEF
  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive 500g of Red Snapper Fillet Skin On on the day of the competition.
  4. Dish much be presented on 2 individual plates with appropriate garnish and sauce.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.
Judging Criteria:
Material brought/Mise-en-place 0 – 5 points
Hygiene & Food Waste 0 – 10 points
Correct Professional Preparation & Hygiene 0 – 20 points
Service 0 – 5 points
Presentation/Innovation 0 – 10 points
Taste & Texture 0 – 50 points
ClaSS 8
HOT COOKING – SEAFOOD - A (Fish Fillet, Calamari & Scallops)
  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive 200g of Fish Fillet, 150g of Calamari & 100g Scallops on the day of the competition.
  4. The dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 9
HOT COOKING – SEAFOOD – B (Prawns Tail, Crabstick, Black Mussel Whole)
  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive 300g of Prawns Tail 16-20, 150g of Crabstick, 150g of Black Mussel Whole on the day of the competition.
  4. The dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 10
HOT COOKING - POULTRY
  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive Poultry on the day of the competition. The type of poultry will be notified.
  4. The dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

 

Judging Criteria:
Material brought/Mise-en-place 0 – 5 points
Hygiene & Food Waste 0 – 10 points
Correct Professional Preparation & Hygiene 0 – 20 points
Service 0 – 5 points
Presentation/Innovation 0 – 10 points
Taste & Texture 0 – 50 points
ClaSS 11
HOT COOKING - LAMB
  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive the Lamb on the day of the competition. The type of meat cut will be notified.
  4. The dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 23
HOT COOKING - lobster
  1. Duration: 45 minutes
  2. To prepare and present 2 portions of a main course FREE style.
  3. Each competitor will receive the 2 pieces of Frozen Whole Rock Lobster 400 – 500g on the day of the competition.
  4. Dish must be presented on 2 individual plates with appropriate garnish.
  5. All other ingredients and plates to be supplied by the competitor.
  6. Recipe required in kitchen.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 12
DESSERTS
  1. Duration: 1 ½ hours
  2. To prepare and present two different desserts two portions of each.
  3. A minimum of 3 items to be used from the sponsor products which is notified.
  4. Ingredients will be provided on the day of the competition.
  5. Competitors are required to bring along the pre-prepared base of the dessert.
  6. Other ingredients for the garnish and decoration to be supplied by the competitor.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 13
VEGETARIAN DISH
  1. Duration: 30 minutes
  2. To prepare and present one vegetarian dish for 2 portions served on separate plates.
  3. The vegetarian creation must be a balanced meal that is nutritious, contemporary and can be lacto-ovo that contain dairy and egg.
  4. Recipe required in kitchen.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 14
ASIAN NOODLES
  1. Duration: 30 minutes
  2. To prepare and present 2 portion of a Main course using noodles as the main ingredient.
  3. Dish must be presented on a 2 individual plates
  4. Plated to be supplied by the competitor
  5. All ingredients to be supplied by the competitor
  6. Recipe required in kitchen.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 15
TEAM CHALLENGE
  1. Duration: 1 ½ hours
  2. A Team of two chefs from the same establishment.
  3. To prepare and present a hot appetizer, a hot main course and dessert. (2 portions of each)
  4. A minimum of 4 items to be used from the sponsor products which is notified.
  5. Food to be presented on separate plates.
  6. All other ingredients and plates to be supplied by the competitor.
  7. Recipe required in kitchen.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 16
MALDIVIAN DISH
  1. Duration: 45 minutes
  2. To prepare & present 2 portions of a traditional Maldivian dish using only products produced in the Maldives.
  3. Presented in a modern style.
  4. Dish must be presented on two individual plates with appropriate garnish.
  5. All ingredients & plates to be supplied by the competitor.
  6. Recipe required in kitchen.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 17
Creative Salad
  1. Duration: 45 minutes
  2. To prepare & present two innovative tossed compound salads.
  3. Two servings of each on two separate plates.
  4. Each competitor will receive salads on the day of the competition.
  5. Plates and all the ingredients to be supplied by the competitor.
  6. The type of salad will be advised after registration.
  7. Recipe required in kitchen.

 

Judging Criteria:

Material brought/Mise-en-place0 – 5 points
Hygiene & Food Waste0 – 10 points
Correct Professional Preparation & Hygiene0 – 20 points
Service0 – 5 points
Presentation/Innovation0 – 10 points
Taste & Texture0 – 50 points
ClaSS 18
THE PERFECT STEAK & OMELETE
  1. Duration: 20 minutes
    • The Perfect Steak
      • To prepare a perfectly cooked steak and served with an accompanying sauce.
      • You will receive 300g of Beef on the day of the competition. The type of beef will be
      • You will be advised the relevant doneness – rare/medium rare / medium on the spot.
    • omelet
      • To prepare perfectly shaped cheese omelet
      • You will receive 3 eggs and 50g of cheese on the day of the competition.
  2. All other ingredients & plates to be supplied by the competitor.
  3. Recipe required in kitchen.
Judging Criteria:
Material brought/Mise-en-place 0 – 5 points
Hygiene & Food Waste 0 – 10 points
Correct Professional Preparation & Hygiene 0 – 20 points
Service 0 – 5 points
Presentation/Innovation 0 – 10 points
Taste & Texture 0 – 50 points
HOT COOKING (APPRENTICE)
CLASS 19
YOUNG CHEF
  1. Duration: 1 ½ hours
  2. To prepare and present 1 appetizer and 1 main course dish.
  3. 2 portions of each presented on individual plates.
  4. A minimum of 4 items to be used from the sponsor products which is notified.
  5. All other ingredients and plates to be supplied by the competitor.
  6. The competitor should be below 26 years of age on the day of the competition.
Judging Criteria:
Material brought/Mise-en-place 0 – 5 points
Hygiene & Food Waste 0 – 10 points
Correct Professional Preparation & Hygiene 0 – 20 points
Service 0 – 5 points
Presentation/Innovation 0 – 10 points
Taste & Texture 0 – 50 points
BEVERAGE CLASSES (LIVE)
CLASS 20
TEA CHALLENGE
  1. Duration: 15 minutes
  2. To prepare and present 2 portions of a Tea Cocktail.
  3. 1 portion to be presented in a cocktail glass suitably garnished, and the other portion into 3 small glasses for tasting by the judges. (Please note that No Alcohol can be used)
  4. Upon registration samples of the sponsor tea product will be provided.
  5. All other ingredients to be supplied by the competitor.
  6. Cookies to be served with the cocktails.

Judging Criteria:

Creativity and Presentation

 0-10 points

Method of Work

0-20 points

Correct Preparation

0-20 points

Taste

0-50 points

 

 

 

 

CLASS 21
ICED MOCKTAIL
  1. Duration: 5 minutes
  2. To prepare and present 2 portions of a mocktail. (Please note that No Alcohol can be used)
  3. The Sponsor products will be notified.
  4. 1 portion to be presented in a cocktail glass suitably garnished, and the other portion into 3 small glasses for tasting by the judges.
  5. All other ingredients to be to be supplied by the competitor.

Judging Criteria:

Creativity and Presentation

 0-10 points

Method of Work

0-20 points

Correct Preparation

0-20 points

Taste

0-50 points

CLASS 24
CREATIVE BEVERAGE
  1. Duration: 5 minutes
  2. To prepare and present 2 portions of a mocktail. (Please note that No Alcohol can be used)
  3. The Sponsor products will be notified.
  4. 1 portion to be presented in a cocktail glass suitably garnished, and the other portion into 3 small glasses for tasting by the judges.
  5. All other ingredients to be to be supplied by the competitor.

Judging Criteria:

Creativity and Presentation

 0-10 points

Method of Work

0-20 points

Correct Preparation

0-20 points

Taste

0-50 points

CLASS 22
CREATIVE TABLE SET-UP
  1. To set-up a round table for 4 people with the theme: Free Style. The set-up must include table cloth, centerpiece, place mats, chinaware, glassware and menus. Table setting must have a theme, maximizing the use of local products, two participants may work as a team but each team must be registered under one name.
    • Table Space allowed.
    • Table will be round shape & will be provided by the organizers
    • Creativity, Innovation and uniqueness of setting will be a major judging point.
    • Menu composition in accordance with equipment set-up
    • Exhibits to be removed by 12.00 hrs on the same day.

Judging Criteria:

Creativity and Presentation 0-40 points
Originality & Uniqueness0-30 points
Practicality0-20 points
F&B menu harmony and in line with theme being featured0-10 points
CLASS 25
LOW WASTE CATEGORY
  1. Duration: 45 minutes
  2. To prepare and present one main course (2 portions) Continental style dish presented in 2 individual plates (one for judging, the other for display)
  3. Dish can be plant based or non-vegetarian
  4. General use of at least 2 of the Future 50 ingredients from the WWF report. (Report attached herewith)
  5. Dish must be composed of the main protein or vegetables garnished with suitable accompaniments (starch, sauce, side vegetables & garnishes)
  6. Dish must visibly feature a low waste technique(s)
    7. Low waste cooking techniques focus on minimizing food waste throughout the cooking process, from preparation to plating. This involves utilizing all parts of ingredients, creatively implementing cooking, preservation methods in repurposing scraps or nearly perishable ingredients.   Techniques such as root-to-stem cooking, where vegetable peels and stems are incorporated into dishes, or nose-to-tail cooking, which uses the entire animal, are examples of this approach.     Other methods include dehydrating, fermenting, pickling, curing as they largely help in extending shelf life while allowing chef to experiment with a whole new dimension of flavors and health benefits.  It’s crucial to conduct these techniques with high food safety standards to prevent contamination and ensure the longevity and safety of the prepared foods items.
  7. All dishes must use at least 3 Unilever Food Solutions (UFS) products.
    • Knorr Chicken Powder
    • Knorr Demiglace Powder
    • Lady’s Choice Mayonnaise
    • Hellmann’s Classic Mayonnaise
    • Knorr Mashed Potatoes
    • Knorr Lime Powder
    • Knorr Oyster Sauce
    *Upon signing up for the competition, the participant will be given the complete 7 products listed above to try. 
  8. General guidelines for the mis-en-place on the day of the competition:


    9. Basic stocks Allowed to be brought on site.  Sauces must be finished during the competition
    Vegetables Peeled, cut and portioned.  No pre-cooking allowed
    Low waste preparations such as dehydrated powders, “soil”, flavoured oils etc. Allowed to be brought on site. However, a sample of the pre-fabricated item & final reconstitution must be done on site. Example:  Dehydrated lime leaves to powder. Powder can be brought in but bring a sample of the dehydrated item before it was grinded. Ash oil – can be brought in prepared but if it’s going to be used as a dressing, it must be done on site Fermented items – can be brought on site
    Garnishes All must be edible
    Dried ingredients Can be brought in pre-soaked
    1. All other ingredients and plates to be supplied by the competitor.
    2. Recipe required in kitchen.
    Judging Criteria:
    Material brought/Mise-en-place 0 – 5 points
    Hygiene & Food Waste 0 – 10 points
    Correct Professional Preparation & Hygiene 0 – 20 points
    Service 0 – 5 points
    Presentation/Innovation 0 – 10 points
    Taste & Texture 0 – 50 points