Sınıf SPT1 - Team Grand Prix (Only National Teams and Turkey National Team Can Apply!)
A team of three (3) Chefs to prepare, cook and present in ninety (90) minutes a three (3) course meal for two (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) 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
Each team to provide three (3) course menu of their own choice for two (2) covers, to be prepared, cooked and presented in seventy (70) minutes from commencement, no cost limit. No advanced preparation will be allowed (other than Rule 12). Menus for this selection to be submitted with the entry form. Each team to consist of three (3) chefs. A Steward can be used during the competition, but is not part of the team (not to wear chef’s clothing). If ready, can be served after forty-five (45) minutes.
JPT1 - Practical Team Junior
Open to teams of three (3) chefs under the age of 23 years on the 1st of February 2012. Each team to provide a three (3) course menu of their own choices for two (2) covers, to be prepared, cooked and presented within 70 minutes from commencement, no limitation on cost. No advanced preparation, (Rule 12 applies). Menu to be displayed to the judges. A Chef’s Plongeur can be used during the competition, 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.90 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 5th February 2013, who have not been employed full time in the catering Industry.
JP10 - University School Level Chef Student, Modern Turkish Kitchen Team Competition
The team to consist of 3 competitors.90 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 5th February 2013, who have not been employed full time in the catering Industry.
Sınıf TB2 - Parade de Chefs Banquet Team (Open only to Hotels, Restaurants and Licensed Catering Companies in Turkey)
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.