The Judging Criteria is based on the creativity, innovation ... - NZChefs

Team Events

The Judging Criteria is based on the creativity, innovation, hygiene practices, cookery methods, degree of difficulty and personality shown in each class. The Judges Ref: The New Zealand Chef 3rd Edition for any clarity and final determination. Published: 30 December 2012 - Pearson Education New Zealand EAN: 9781442553231 ISBN: 1442553235

**KITCHEN CLASSES** K015 What’s your flavour – Auckland Secondary Schools (only) by prior selection Friday 29th July 2016 – start times: 2.00pm Sponsors – Auckland City Council

Design and present the perfect healthy burger

K018 Beef + Lamb New Zealand College Challenge – Secondary Schools (ISSCC) Friday 29th July 2016 – start times: 9:15am Sponsors – Beef + Lamb New Zealand and Vegetables.co.nz

Competitors have sixty (75) minutes to prepare and present four (4) plated portions of Cornish Pasty’s Two (2) members per team. Judging will be based on skills, methods, technique, presentation, innovation and creativity is encouraged. It is completely over to you how you make and present your Cornish Pasty, it must however, comprise a freshly made short pastry, this should be made prior and not rolled out must be done on the day, beef or lamb cut of preference and served with a minimum of Two [2] servings of Two [2] fresh New Zealand grown vegetables, and Potato. No frozen or imported vegetables or mushrooms to be used. The Winning Team will represent NZChefs and their school at the International Secondary Schools Culinary Challenge, Sydney Australia in October 2016. Two copies of the recipe and two dish description cards to be supplied.

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K020 The Curry Cup – Open Sunday 31st July 2016 – start times: 1:30pm Entry Fee - $75 per competitor / $150 per team Sponsor – Waitoa

Competitors have sixty (60) minutes to prepare and present ten (10) main course portions of their best chicken curry, two (2) plated with rice. and your choice of accompaniments. A rice cooker can be used. Two members per team permitted. Relishes, chutneys, yoghurt sauces and garnishes should be made on site. 2kg of chicken thigh fillet will be provided for each team on the day. A people’s choice award will also be presented. Two copies of the recipe and two dish description cards to be supplied. Recipes may be used by sponsors and NZChefs for promotional purposes. The balance of the food will be served by the event crew to members of the public. People’s Choice Award – The Curry Cup This event will be open to public to come and try the team’s product and vote on the best curry of the show! $2.00 per curry tasting with the proceeds going towards and to our event charity this year.

K035 Gourmet Pacific Challenge Saturday 30th July 2016 – start times: 9:15am 11:45am Entry Fee - $300 per team Sponsors – Waitoa, Fonterra and Nestle Professional

International Teams from Australia, Fiji, Guam, New Zealand, Vanuatu, Cook Islands, Samoa. http://www.nzchefs.org.nz/site/nzchefs/Gourmet%20Pacific%20Challenge%202016.pdf

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Team Events

K036 Dilmah High Tea – Open Saturday 30th July 2016 – start times: 1:30pm 1:45pm Entry Fee - $300 per team Sponsor - Dilmah

A team event consisting of two (2) members: One (1) Chef and One (1) Restaurant Service Person. Each team will be required to present a High Tea setting to two (2) Guests and prepare one (1) judge’s plate, and one (1) for photography, four (4) portions in total. Special Prize: Dilmah Tea Scholarship - National winners to travel to Sri Lanka in February 2017 to take part in the Dilmah School of Tea, and to mentor students at the MJF Charitable Foundation Culinary Centre. Regional winners receive monetary contribution to travel to National final in Auckland. The winners must be able to travel to Sri Lanka, (travel dates and details with NZChefs Office) and if not, then the next runner's up shall be offered the travel prize for those two competitors.

Cookery Criteria: Must be served to guests, then immediately followed by the judge’s presentations. Part A i. Two (2) different food items, served to two (2) guests. ii. One (1) separate food item, presented with the completed table presentation.. (*see note below). Part B. i. Two (2) plated food presentations including Teas, One (1) for judging and One (1) for photos, they must be identical as served to the guests, you must also include separately, the food item being presented on the table as part of the table presentation. Two copies of menu descriptions and recipes MUST be included for the judges. All food items are brought in completely finished except for plating up and any garnishing if required. You must serve two (2) of these food items using tea as an ingredient, one (1) Sweet and one (1) Savoury item using Dilmah Tea where the flavour of the tea is clearly evident. They may be served warm or cold. The Chef; will assist the Service Person in taking the dishes to the table, explaining their food style and the rationale behind the tea used within the food. This is a very small component but interaction with the guests must be observed. (*Note)The third food item is of your choosing, either sweet or savoury, warm or cold, it does not require tea as an ingredient; but it must be paired with one of the teas served to the table as outlined below. This 3rd item is not marked as a food item alone, but in how well it is complimented by the tea

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Team Events

served, it is this item that must be placed on the completed Presentation Table just prior to guests being seated. Restaurant Service Criteria: Must be served to guests, then immediately followed by the judge’s presentations. Competitors are required to prepare and present two (2) different 'tea based' beverages to two (2) guests and two (2) for judges (4 in total). One of these teas must be paired with the third food item (*see Note) above, it is marked on how well it complements the flavours and texture of the food. Both tea's must be brewed and poured in front of the judges. Two copies of menu descriptions and recipes MUST be on the table. The beverages will be: 1.) A loose leaf black tea, served hot. Sponsors product to be used. 2.) A hot tea cocktail (with alcohol) OR hot tea comforter (alcohol optional) brewed from either loose tea or a tea bag (may be a flavoured tea variety). The hot tea cocktail or comforter requires a name and recipe card to be displayed. Sponsors product to be used. Competitors will have 30 minutes to set up and dress a table to display the food item and beverages, then a further 30 minutes to brew and serve the beverages. Both team members will be required to present the food items to the guests, explaining rationale in the food/tea matching, the teas used and answering any queries. Competitors are to supply all ingredients and equipment. Further information on teas available in New Zealand will be emailed on registration along with tips and advice on tea.

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Team Events

**RESTAURANT SERVICE CLASSES** F015 Table Setting Innovative – Open Saturday 30th July 2016 – start times: 10:30am Component of Service Professional of the Year Entry Fee - $150 per team Sponsor – House of Knives

Working in teams of up to four (4), competitors are to complete a fully themed table setting of TEN (10) covers. This will demonstrate innovation, practicality and style. Table set is to include all glassware, linen, crockery and cutlery. Competitors should bring with them all necessary equipment to clean and prepare their table; gloves, polishing bucket, scissors tools and accessories (nothing is supplied). A ROUND / OVAL table, TEN (10) chairs, trestle table will be provided. A theme card explaining the theme is required to be displayed (can be placed on chair). Note; The finished table setting will be judged, not the set up. The theme for this year is Recycling 5 minutes to unpack 35 minutes to prepare table

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