SP1 - Cuisine Modern
Thirty (30) minutes will be allowed to prepare, cook and present two (2) plated portions (main course) using only fresh ingredients. No flour permit¬ted. Special emphasis will be placed on originality, colour and im-aginative presentation.
SP2 - Lamb Dish
Thirty (30) minutes will be allowed to prepare, cook and present two (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 two (2) covers. Advanced preparation kept to a minimum. Recipes to be submitted with application form.
SP5 - Pasta Dish
Twenty-five (25) minutes will be allowed to prepare, cook and present a pasta dish for two (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 (Open to Turkish Chefs Only)
100 minutes will be allowed to prepare, cook and present a three-course meal for two covers. The budget for this competition will not exceed (for 2 covers) 35 Euros. This Entry must be accompanied by a written recipe, which includes the following information: a. Brief menu description in Turkish and English b. Ingredients c. Total costs of ingredients
SP7 - An Original Turkish Dish Pratical (For Turkish Chefs Only)
Forty-five (40) minutes will be allowed to prepare, cook and present an original dish for two (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
A practical vegetable carving class to competitors’ choice using vegetables and fruits. Display area not to exceed 76cm x 76cm base. Time allowed is two (2) hours. All materials, knives and carving tools are to be supplied by the competitors. Note: Competitors for this competition will be advised of the day of entry of this competition, which will be on a daily basis throughout the show.
SP9 - Asian and Far East Cuisine
Thirty (30) minutes will be allowed to prepare, cook and present a Asian (Chinese/Indian/Thai/Japanese) dish to competitor's choice for two (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
Thirty (30) minutes will be allowed to prepare and present a hot or cold dessert for two covers of competitor’s choice. Competitor’s to provide all ingredients.
SP11 - Modern Turkish Cuisine
Open to chefs working in Turkey only. Forty five (45) minutes will be allowed to prepare cook and present a main course meal for two (2) plated covers in a modern style. Preference should be given to National and local Organic Products (Poultry and Game may not be used ) cost of ingredient is not a consideration. Rule 12 will apply, The Menu to be displayed with ingredients listed.