Team Practical

Sınıf SPT1 - Team Grand Prix

A team of 3 chefs to prepare, cook and present in 90 minutes a 3 course meal for 2 covers. A complete set of ingredients will be provided, but not given to the competitors until the commencement of the competition. No other ingredients are to be used other then those provided. 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. Steward may be used but is not part of the team (not to wear chef’s clothing).

Sınıf SPT2 - Practical Team Competition

A team of 3 chefs to prepare, cook and present in 70 minutes a 3 course meal for 2 covers. A complete set of ingredients will be provided, but not given to the competitors until the commencement of the competition. No other ingredients are to be used other then those provided. 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. Steward may be used but is not part of the team (not to wear chef’s clothing).

JPT1 - Practical Team Junior

A team of 3 chefs to prepare, cook and present in 90 minutes a 3 course meal for 2 covers. A complete set of ingredients will be provided, but not given to the competitors until the commencement of the competition. No other ingredients are to be used other then those provided. 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. Steward may be used but is not part of the team (not to wear chef’s clothing).

JP5 - High School Level Chef Student, Modern Turkish Kitchen Team Competition

The team to consist of 3 competitors.70 minutes will be allowed to prepare a three course meal. Starter, main course and dessert. 2 plated portions each. Only ingredients widely accepted as of Turkish Kitchen. The prize of this contest will be given competitors and their schools. Steward (not to wear chef’s clothing) can be used during the competition. If ready, can be served after 45 minutes. Open only to peope age 18 years or under on the 22 February 2018, who have not been employed full time in the catering Industry.

JP10 - Modern Turkish Kitchen Team Competition

The team to consist of 3 competitors. 70 minutes will be allowed to prepare a three course meal. Starter, main course and dessert. 2 plated portions each. Only ingredients widely accepted as of Turkish Kitchen. The prize of this contest will be given competitors and their schools. Steward (not to wear chef’s clothing) can be used during the competition. If ready, can be served after 45 minutes. Open only to peope age 25 years on the 22 February 2018, who have not been employed full time in the catering industry.

Sınıf TB2 - Parade de Chefs Banquet Team

Teams to compete in a working kitchen and give service to public restaurant. Each team to consist of 3 chefs-3 front of house waiters. Each team will be required to prepare, cook, present and serve a 3 course plated meal for 32 covers, plus 2 for judging and 1 for display (total 35 covers). The meal produced will be served to the visitors. An agreed food-cost allowance will be paid to all teams. Service to be restaurant style, menus to be in English and approved by the Salon Director. Two kitchens will operate daily, you will be informed in advance of your allocated days. • First course; can be hot or cold (soup not allowed), • Main course; of your choice all vegetable and garnish to be incorporated to the plate. • Sweet course; can be hot or cold, individually plated. • Canapes or petit fours if served, carry no marks. • Ready made bread rolls may be served. One plate of each course to be presented cold (glazed) with the menu before service. All small equipment and utensils to be self provided. Ingredients: Ingredients to be supplied by the team. Teams may access the kitchen at 08:00 hours to prepare. Start 08:30, service 12:30 onward. Mis-en-place ONLY stocks, glace, peeled vegetables, filleted fish, butchered meat and pre-made sponge is allowed. All ingredients may be weighed out in advance. Kitchen equipment will be checked at the end of service, marks can be lost for areas lacking a high standard. Steward can be used during the competition, but is not part of the team (not to wear chefs clothing). They are not to arrange or carry foods. They are allowed to wash dishes only. Teams responsibilities: 1. Tables to be for 2, 4 or 6 covers. 2. Table clothes for each table 3. Plates, each team bring their own. 4. As with cutlery, glassware, napkins, table dressings Note 1: Wine (white/red) will be supplied by sponsors.

JP11 - The Best High School of Year

A team of three (3) Chefs to prepare, cook and present in ninety (70) minutes a three (3) course meal for two (2) covers. Competitors will arrange ingredients by themselves. 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. Steward may be used but is not part of the team (not to wear chef’s clothing).

JPT2 - Best The University of Year

A team of three (3) Chefs to prepare, cook and present in ninety (70) minutes a three (3) course meal for two (2) covers. Competitors will arrange ingredients by themselves. 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. Steward may be used but is not part of the team (not to wear chef’s clothing).

VLNT14 - Couple

Competitors can cook their own recipes. Competitors should bring all their ingredients. They will be given 70 minutes to prepare a hot meal for two persons.

SP8-Team - Vegetable Carving Team Competition

Buffet decorations, and pumpkin previously prepared, Japanese radish, watermelon varieties such as desired can be used. Studies must be exhibited on the morning of the competition. There is no height limit and 250 cm x 200 cm maximum display area.