CHEF Competition

The Inter-collegiate Hotel Management Skill Competition

CHEF COMPETITION – 2013

CULINARY SKILL COMPETITION (CHEF COMP)

IN ASSOCIATION WITH

THE TAJ GROUP OF HOTELS

&

HOTEL ABILITY TEST- 2013

Vision and Mission statement of Chef Comp

Vision

Shaping students to, participate, innovate, succeed, and emerge as world leaders in culinary concepts.

Mission

Where young minds meet to learn and execute the highest standards in kitchen operations, keeping in mind, knowledge, global growth, passion to create and strive for finesse.

Date: 1 & 2 February 2013

Venue: Christ University, Bangalore.

Culinary Competition preview-

The culinary skills competition will be conducted in two stages.

Stage 1 (Pre Finals)

Date 1 February 2013

Time of Registration & Breakfast: 8am

Time of Competition: 10am

Venue: Basic Training kitchen, Block II, 2^nd floor

Participants: 2 members per team, 1 team per college/University

Cuisine: Your Choice.

 The participating teams will have to cook one portion of an appetizer (Veg or Non Veg). Christ University will provide basic meat like

• Lamb – Leg of lamb, whole.
• Beef – Fillet / undercut.
• Fish – Catch of the day.
• Chicken – whole chicken with skin.

NB: The participants will have to send a mail with the request for meat required.

Email: bhm@christuniversity.in

           avin.thaliath@christuniversity.in

Portions to cook:

One portion will have to be made.

Time:

1 hour

Presentation:

Marks will be awarded for food presentation only. Food can be presented in dinner plates, entre dishes / bowls / clay pots, earthen wares etc of your choice.

 Props and decorations are not supposed to be used. Cutlery and crockery will have to be brought by the participating team. The food will be judged as and when the cooking is completed and plated.

Ingredients: Christ University will be giving only basic ingredients, like basic spices, powdered spices, fats and oils, meat and egg, and vegetables.  Participating teams can also carry their own ingredients. Pre-mixes, batters, wet masala, pre mix powders will not be allowed. Participating teams are allowed to carry any equipment they want. Prior approval will have to be taken for ingredients carried inside the kitchen with the adherence council.

Parameters for the preliminary  round.

The marking is done on a five point scale, 1 being lowest and 5 being highest.

	Taste & Texture 10	Temperature 10	Presentation 10	Eye appeal 10	Practicality 10	Total 50
Course 1

The teams after cooking will head to the second part of the preliminary round. Here the teams will have to come prepared on a presentation on the below given topic.

No of Participant : 1

“If you were the chef of any one of the Taj Restaurants, world wide, how would you change it? What would it be called? what would your USP be? How would you make a difference?”

The participant here has to choose any one restaurant which belongs to the Taj Group of Hotels, and make a 5 slide presentation on the above topic. We are here giving the participant a platform to open up his mind and put his ideas and thoughts in place. Lets hear you out and see, how  you could bring in a change.

NB: The results of the pre finals will be announced on the evening of 1 February, 2013 by 5.00pm at the university website www.christuniversity.in

Top six teams from the preliminary round will participate in the finals.

Stage 2 (Finals)

Date: 2 February, 2013

Time of reporting: 9am

Time of Competition: 10am -1pm (3 hrs)

Venue:  Block II, 2^nd floor

Cuisine: Your Choice.

Concept:

The participating teams will have to prepare a 4 course menu off a Weber BBQ Grill. That means, the heat source will be only from the BBQ. They will have to Prepare

• Appetizer
• Main Course Veg
• Main course Non veg
• Dessert. 

The ingredients will be a secret box, where the participants will have to use every ingredient from the box. In addition to it, there will also be a common pool of ingredient.

Christ University will provide different types of BBQ i.e. gas & charcoal bbq. The bbq grills used, will be from Weber.

Work flow for the finalists

a. Briefing 9am - 9.15am

b. Move to venue, study ingredients and make the menu 9.30am - 10am.

c. Actual cooking time – 10.00am – 1pm

d. As the dishes are complete, they will be presented to the judges.

Presentation: The food will have to be presented to the judges as and when the team finishes plating a dish.

The team will have to make two portions each for judging.

Each team will get one students from Christ University to assist them.

Usage of props will not be allowed in the final round and it does not carry marks. Only the food and the accompaniments will be marked.

The teams are also allowed to bring in their ingredients as per the pre finals regulations, However Christ University will be giving only basic ingredients such as regular vegetables, cereals, pulses, spices, fats, meat, dairy products, flours etc. Any ingredient particularly required by the team needs to be brought by them. The ingredients will be checked by the adherence council before the start of the competition.

Parameters: For Final round

Marking is done on a five point scale, where 1 being the lowest and 5 being the highest.

	Taste 1-5	Portion size 1-5	Temperature 1-5	Food presentation 1-5	Bbq Skills 1-5
Appetizer
Main course Veg
Main course Non -Veg
Dessert