How to win in a culinary competition? (Part 1 - Breakdown of a culinary competition rulebook)
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Photo taken from Worldskills Singapore 2012
When I first got interested in cooking competition, I was clueless as to the culinary competition world. I tried to get information from the internet but it was limited. I think it is important to know what you in for and the feeling of not knowing anything sucks. Therefore, I decided to share with you some useful info and tips that will aid you in preparing for the competition. Here is a little background history as a culinary student in Temasek Polytechnic. In total, I have participate in 3 competition and they are namely Singapore Worldskills (5th place), Young Chef Citygas Challenge (1st place) and Penang Chef Challenge (2nd & 3rd place). In additional, I was honoured to be given a chance to assist the Singapore National Culinary Team to clinched their second championship in expogast 2014. I will be writing my personal story in another post so do check out my blog :) I wouldn't say that I am an experience chef but the least I have are the experience, knowledge and skills I have acquired over my time as a culinary student.
Part 1: Breakdown of a culinary competition booklet: Criteria, score sheet, competition ground, rules and regulations etc -
Part 2: How to prepare for the competition - Click here
Part 3: How to ace on the day of the competition - Click here
http://waoceanafest.com.au/wp-content/uploads/2015/01/Competition-booklet-Oceanafest-2015.pdf -Link to one of the upcoming culinary competition. Use this only as a guide
All international and regional culinary competition booklet follows a format. However, I cannot guarantee that the content and instruction will be the same. Therefore, it is important to read the booklet carefully and thoroughly. Don't shy away from questions. Ask, ask and ask again. Be sure you are clear of the rules, content and the criteria. Failure to follow their terms and conditions can result in disqualification.
Now, there are many types of culinary competition you can participate. Usually for first timer, your chef will assign you to a specific category. These area can be food service, cold display, hot kitchen, pastry & bakery and food carving. Then, they can further branch down to specific section. For example, hot kitchen can be branched into fish and seafood, poultry and game meat, beef and lamb meat. For pastry and bakery, it can be branched into sections like hot and cold dessert, wedding cakes, fondant cakes and bread art.
Next, there will be team and individual challenge. Personally, I preferred the team challenge as you can share your worries and joy with one another.
Each category has it's set of rules and regulation, judging criteria and kitchen layout. When you are given your specific category and section, look right into that part and only that part. This is to eliminate unnecessary information that does not apply to you. Nevertheless, it is important to read through their general information. This will apply to all of the participants.
Here are a few things you need to note in a competition booklet:
- Kitchen layout -
- what they have and don't (determine your cooking method)
- brand of the oven, usually you will know this from their sponsors (different brand have different operation and not knowing how to use one is suicidal) *at least have a idea of it
- size of the kitchen (to practice in a realistic environment at your own training ground)
- Judging criteria
- Attire and Grooming
- Registration, Opening ceremony, Closing ceremony, Award presentation
- Time and Venue
- Rules and regulation of specific category
- Duration and how many plate to present
- what is prohibit (For example, blow touch- open gas, smoke gun- smoke will alert the alarm etc)
- Declaration of food ingredients and special kitchen utensils and equipment
- what kind of mise en place can be prepared beforehand
- Does your recipe card needed to be submitted before a given deadline
Lastly, print out the 2 sets of competition booklet. One set for you, one set for you chef. Highlight any part you don't understand and ask your chef for clarification.
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