Individual Practical Senior

SP1 - Cuisine Modern

30 minutes will be allowed to prepare, cook and present 2 plated portions (main course) using only fresh ingredients. No flour permitted. Special emphasis will be placed on originality, colour and imaginative presentation.

SP2 - Lamb Dish

Thirty 30 minutes will be allowed to prepare, cook and present 2 plated portions, using a Rack of Lamb. Competitors to provide all ingredients.

SP3 - Original Fish Dish

To prepare, cook and present within thirty 30 minutes, an original fish dish to competitor’s own choice for 2 covers. Advanced preparation kept to a minimum.

SP5 - Pasta Dish

30 minutes will be allowed to prepare, cook and present a pasta dish for 2 covers, to competitor’s own choice, uncooked fresh (not manufactured) pasta will be the only advanced preparation allowed.

SP6 - Turkish Golden Chef of The Year

70 minutes will be allowed to prepare, cook and present a 3 course meal for 2 covers. Ingredients will not be provided, competitors are responsible for ingredients. Each team leader is to submit to the judges a written menu (in English and Turkish) numbered with your working station within 20 minutes of commencement of the competition. Teams to provide their own small equipment. Teams will be judged on the effective use of ingredients, balance of menu, originality, together with culinary skills.

SP7 - An Original Turkish Dish Pratical

30 minutes will be allowed to prepare, cook and present an original dish for 2 covers. This entry must be accompanied by a written recipe, which includes the following: a) Brief description of dish, b) Ingredients c) Method of recipe This recipe must be original and the organizers reserve the right to publish this recipe in the future.

SP8 - Vegetable Carving

Buffet decorations will be made within the specified time on the day of the contest. Pumpkin, Japanese radish, watermelon varieties such as desired can be used. 75 cm x 75 cm the maximum display area and there are not a height limit. Duration: 120 min.

SP9 - Asian and Far East Cuisine

30 minutes will be allowed to prepare, cook and present a Asian (Chinese/Indian/Thai/Japanese) dish to competitor's choice for 2 covers. This entry must be accompanied by a written recipe, which includes the ingredients and method of the recipe. The recipe will become the property of the Organizers. Note: This class is open to all competitors (senior-junior).

SP10 - Restaurant Plated Sweet

30 minutes will be allowed to prepare and present a hot or cold dessert for 2 covers of competitor’s choice. Competitor’s to provide all ingredients. Finished product is not available.

SP11 - Modern Turkish Cuisine

Open to chefs working in Turkey only. 30 minutes will be allowed to prepare cook and present a main course meal for2 plated covers in a modern style. Preference should be given to national and local organic products (Pork may not be used ) cost of ingredient is not a consideration. The menu to be displayed with ingredients listed.

SP12 - Senior Pizza and Pita Competition

Contest Theme: Competitors should make 2 pitas. One of them for tasting and the other for presentation. These 2 pizza should be 12 inch. Competitors should bring Pita dough ready. Judges evaluate pitas technically and tasting quality. Total duration are 25 minutes for preparation of all ingredients. Cook pita bread, wedges and cut the last presentation will be at the discretion of the contestant but the materials used will change the taste. The contestants will round their pizza/rotation/shear-driven content and with the preparation of the parent materials.

SP14 - Modern Cakes (Live Con

Modern handmade tart which is decorated with chocolate, fruits and sugar. Sponge cake and interior cream can bring ready. The cake, the decor, and a preparation for decoration will be made within the duration of the contest. Both flavours in the cake and the decor will be evaluated. The cake will be a maximum of 24 cm in diameter. Duration: 70 min.