seoul food and hotel culinary challenge 2019...product during the competition maggi® con. chicken...

Seoul Food and Hotel Culinary Challenge 2019


Seoul Food & Hotel Culinary Challenge 2019

The overall objective of the Culinary Challenge is to continue to add another

dimension to Seoul Food & Hotel 2019 (organised by UBM and Kotra) after a

successful competition launch in 2015.

The aim is to incorporate Exhibition Partners to sponsor individual cooking

competitions to promote their products in a competitive environment.

The categories will be mainly “on the spot” preparations, both hot and cold, with the focus on the

presentation and taste. The competitors will receive sponsored ingredients at the exhibition prior to

their competition time. All other ingredients to produce the dish will be supplied by the participants.

In 2017, we had an international team event and several cold display categories. Basic equipment

such as electric induction stoves, ovens, refrigeration, work space, sinks, etc. will be provided.

The Judging Panel will include mainly WACS certified judges and some local culinary and hospitality

personalities. The judges will use international judging standards and will award gold, silver and

bronze medals. All competitors will receive a Certificate of Participation. The top 3 winners in each

category will receive special prizes.

UBM is well known in Asia for organising similar events in Singapore, Hong Kong, Shanghai, Yangon,

Bangkok, Jakarta, Bali, Kuala Lumpur, Ho Chi Minh City and Hanoi.

On behalf of the team of judges and the organisers, I personally welcome you all to this prestigious

event in Korea.

Alan Palmer Chief Judge and Chairman Organising Committee


Seoul Food & Hotel Culinary Challenge 2019

Date: 21-24(4 days) May 2019

Venue: International Hall (Hall 3) at KINTEX

Opening Hours and Admission

The Culinary Challenge is open to SFH’s trade visitors from 09:00 am to 17:30 pm, 21-24 May. The halls will be open to Competitors from 08:30 am. Non-transferable Entry badges will be sent to competitors and judges before the event begins.

Registration Details

▪ After the organizer has checked the entry forms, the competitor must send registration fee. Application will not be confirmed till payment is received.

▪ Submission of entry forms indicates acceptance of the Rules & Regulations in the SFH2019 Culinary challenge.

▪ Payment should be in Korean Won or US Dollar.

Secretariat (Contact)

The Culinary Challenge will be coordinated by UBM Korea.

▪ UBM Korea

Emma Im

Contact. Tel: + 82 2 6715 5425 Fax: + 82 2 432 5885 Email: [email protected]

▪ Alan Palmer Chairman Organizing Committee

Contact. Tel: + 94 11 2806108 Mobile: + 94 77 7877203 Email: [email protected]

▪ KCA(Korea Chefs Association)

Contact. Tel: + 82 2 734 1545 Fax: + 82 2 734 1544 Email: [email protected]

mailto:[email protected]




COMPETITION CATEGORIES

Nestlé Professional (LOTTE Nestlé Korea) is the official partner for the Culinary Challenge. They will provide < MAGGI® Con. Chicken Stock / BUITONI® Tomato Coulis / MAGGI® Shitake Mushroom Bouillon> for the Hot Cooking Categories.

PRODUCT

The main ingredient in some categories may be sponsored. You will be informed at least 6 weeks before the competition.

Class 1 Hot Appetizer

To prepare and present within 45mins, 2 portions of a hot appetizer (2 plates) FREE style Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.

* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points

Class 2 Pork

To prepare and present within 45mins, 2 portions of a hot main course FREE style. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.

* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points

▪ Service 0 – 05 points ▪ Taste 0 – 50 points

Class 3 Poultry

To prepare and present within 45 mins, 2 portions of a hot main course FREE style. The dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.


Class 4 Fish

To prepare and present within 45 mins, 2 portions of a hot main course FREE style. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor.


Class 5 Seafood

To prepare and present within 45 mins, 2 portions of a hot main course FREE style. The dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor. * Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points


Class 6 Italian Classic Pasta

To prepare and present within 30 mins, 2 portions of a Main course. Dish must be presented on 2 individual plates with appropriate garnish. Plates to be supplied by the competitor. All ingredients to be supplied by the competitor. * Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points

Class 7 Korean Fusion Main Course

To prepare and present within 45mins, 2 portions of a main course Korean style. The dish must be presented as 2 individual portions on plates supplied by the competitor. All ingredients to be provided by the participants.


Class 8 Chinese Stir Fry

To prepare and present within 30mins a stir fried

dish, 2 portions of a main course Chinese style. The

dish must be presented as 2 individual portions on

plates supplied by the competitor. Participants

must incorporate <MAGGI® Con. Chicken Stock/

BUITONI® Tomato Coulis/ MAGGI® Shitake

Mushroom Bouillon / MAGGI® Liquid Seasoning/

MAGGI® Chef’s Master Stock, Minimum 2

products>. All other ingredients supplied by

competitor.

* Recipe required in kitchen Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points

▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points

PRODUCT

MAGGI® Con. Chicken Stock/ BUITONI® Tomato Coulis/ MAGGI® Shitake Mushroom Bouillon / MAGGI® Liquid Seasoning/ MAGGI® Chef’s Master Stock

SPONSOR

Class 9 The Perfect Steak & Omelette

The Perfect Steak: To prepare within 20 minutes, 1

portion of a perfectly cooked steak and served with

an accompanying sauce. You will receive one Beef

Sirloin Steak of 250g on the day of the competition

and you will be advised the relevant doneness-rare

/ medium rare / medium on the spot.

Omelette: To prepare 1 portion of a perfectly

shaped cheese omelette. You will be provided on

the day of the competition 3 eggs and 50g of

cheese.

All other ingredients & plates to be supplied by the

competitor.

Judging Criteria ▪ Correct Preparation 0 – 40 points ▪ Creativity and Presentation 0 – 10 points ▪ Taste 0 - 50 points


Class 10 Creative Sandwich

To prepare and present within 45 minutes, 2

different types (Both Cold and Hot) of sandwich. All

competitors should prepare 2 portions of each

sandwich and serve on each plate. (total 4 portions

on 4 plates). Presentation free style. All ingredients

to be supplied by the competitor.

* Recipe required in kitchen

Judging Criteria ▪ Mise-en-place & Cleanliness 0 – 10 points ▪ Correct Preparation 0 – 25 points ▪ Creativity & Presentation 0 – 10 points ▪ Service 0 – 05 points ▪ Taste 0 – 50 points

Class 11 Mixed Salad (served as a cold appetizer)

To prepare and present within 15 minutes, 2

portions of a mixed salad presented on 2 separate

plates/bowls. Salad should consist of more than

one main ingredient (seafood or meat) combined

with a suitable dressing. Participants must

incorporate < LE FERRE Extra Virgin Olive Oil>. All

ingredients should be cleaned, cooked and ready

to use. The salad dressing to be finished on the

spot and tossed with the ingredients in front of the

judges. No cooking facilities will be provided.

Some ideas: Caesar Salad, Greek Salad, Chicken

Mango Salad, Shrimp Cobb Salad, Seafood Salad.

* Recipe required in table


PRODUCT

LE FERRE Extra Virgin Olive Oil

SPONSOR

Class 12 Innovative Dessert

To prepare and present on the spot within one hour one dessert two portions. All ingredients to be supplied by the competitor. Serving plates supplied by competitor.

* Recipe required in kitchen


Class 13 Nestlé Professional Team Challenge

Two Chefs from the same establishment to prepare

within one and a half hours, 1 Cold appetizer, Soup

or Pasta, 1 Hot Main Course (for 2 persons

each).(Total 6 plates). Dishes must be presented

individually, freestyle, with appropriate starches

and garnish. Participants must incorporate <

MAGGI® Con. Chicken Stock/ BUITONI® Tomato

Coulis/ MAGGI® Shitake Mushroom Bouillon /

MAGGI® Demi-glace Sauce Mix/ MAGGI® Jus Lié

Beef Flavoured Sauce Mix/ MAGGI® Béchamel

Sauce Mix, Minimum 4 products>. You have to

submit Appetizer after 60minutes, Soup or Pasta

after 75 minutes and Main dish after 90minutes.

(Meat and seafood can be marinated before

competition) All other ingredients to be supplied

by competitor.



PRODUCT

MAGGI® Con. Chicken Stock/ BUITONI® Tomato Coulis/ MAGGI® Shitake Mushroom Bouillon / MAGGI® Demi-glace Sauce Mix/ MAGGI® Jus Lié Beef Flavoured Sauce Mix/ MAGGI® Béchamel Sauce Mix

SPONSOR

Class 14 International Team cook off

Open to chefs from recognised Hotels, Restaurants

and Training institutes. Maximum 3 teams per

country. A team of two chefs to prepare within one

hour, 1 cold appetizer and 1 hot main course (for 3

persons each). (Total 6 plates and Freestyle).

Dishes must be presented individually with

appropriate starches and garnish. All ingredients to

be supplied by the competitor.

Judging Criteria ▪ Mise-En-Place and cleanliness 0 – 10 points ▪ Correct Professional Preparation and Service

0 – 30 points ▪ Presentation/Innovation 0 – 10 points ▪ Taste 0 – 50 points

<Hot Cooking Guideline>

• Salad can be cleaned and washed, but not

portioned

• Vegetable can cleaned peeled, washed, cut,

must be raw (tomatoes may be blanched and

peeled and broad beans may be shelled), no

vegetable purées

• Pasta or dough’s can be prepared but not

cooked

• Fish, Seafood or Shellfish can be cleaned, filleted

but not portioned nor cooked

• Meats or Poultry can be deboned, not portioned,

not trimmed, sausages to be prepared fresh in the

kitchen, grinded meat can be brought in, bones

may be cut into small pieces

• Mousses can be minced and must be made finish

during the competition

• Sauces can be reduced but not finished or

seasoned

• Stocks are permitted

• Any dressings must be made during the

competition

• Fruit Coulis - Puree are allowed but must be

finished during the competition

• Pastry sponges can be pre-made but not cut or

shaped

• All competitors have to prepare their own

induction cooking utensils and ingredients for the

competition

• Competitors must leave the work station in a

neat and tidy condition; this is part of the judging

criteria

• The Organizer will not be responsible for any loss or breakage of utensils

Class 15 3 Appetizers

To display 3 different appetisers.

1 cold, 1 hot, 1 vegetarian. To be prepared in

advance and displayed cold. Each dish should be

suitable for a la carte service. Display Area 90cm X

75cm.

* Recipe required in kitchen Judging Criteria ▪ Composition 0 – 10 points ▪ Degree of Difficulty/Creativity 0 – 10 points ▪ Correct Professional Preparation 0 – 30 points


▪ Practical and Up- To-Date Serving 0 – 30 points ▪ Presentation/Innovation 0 – 20 points

Class 16 3 Main Courses

To display 3 different Hot Main Courses.

1 Meat, 1 Fish/Seafood, 1 Free style. To be

prepared in advance and displayed cold. Each dish

should be suitable for a la carte service. Display

Area 90cm X 75cm.

* Recipe required in kitchen Judging Criteria ▪ Composition 0 – 10 points ▪ Degree of Difficulty/Creativity 0 – 10 points ▪ Correct Professional Preparation 0 – 30 points ▪ Practical and Up- To-Date Serving 0 – 30 points ▪ Presentation/Innovation 0 – 20 points

Class 17 3 Desserts

To display 3 different types of desserts.

1 hot presented cold, 1 chocolate based, 1 free

style suitable for a la carte service. Display Area

90cm X 75cm. Showpieces are allowed but will not

judged.

* Recipe required in kitchen Judging Criteria ▪ Composition 0 – 10 points ▪ Degree of Difficulty/Creativity 0 – 10 points ▪ Correct Professional Preparation 0 – 30 points ▪ Practical and Up- To-Date Serving 0 – 30 points ▪ Presentation/Innovation 0 – 20 points


Main Awards

♠ CHEF OF THE YEAR 2019

To receive this award, the participant must enter at least 4 classes from the following categories;

Class 1, 2, 3, 4, 5, 6, 7, 8, 10. The candidate with the highest total number of points from the best 4

classes will be the winner.

The Chef of the Year 2019 will be provided with an air ticket and accommodation to participate as a

competitor in FHA 2020 which will be held in Singapore.

♠ JUDGES SPECIAL AWARDS

The judges will make these awards for outstanding achievements or performance

♠ BEST CULINARY ESTABLISHMENT

The establishment to nominate a team of 6 participants in advance. Each participant to register to

enter 2 classes. The highest scores from each of the 2 classes will be added together and the

establishment which accumulates the highest total from 12 scores will be the winner. An

establishment can nominate more than one team. Classes excluded for the categories 9, 11, 13, 14,

15, 16, 17.

♠ SPONSORS PRIZES

The 3 top winners in each class will receive special prizes from the category sponsor

♠ CERTIFICATE OF PARTICIPATION

A Certificate of Participation will be presented to all competitors.

♠ MEDALS AND CERTIFICATE OF AWARDS

The respective medals will be awarded to a competitor if they attain the following points

Medal Points Tally

Perfect Gold

Gold

Silver

Bronze

Diploma

100 points

90-99 points

80-89 points

70-79 points

60-69 points

♠ Awards Schedule

The Gold, Silver and Bronze medal winners of each class will be awarded at 5pm everyday and the top 1

winner of each class will be awarded on Friday (May 24th) which is the last day of the competition.


RULES & REGULATIONS

1. No changes of classes will be allowed. Please

notify the organizers in case you wish to cancel.

Early notification may allow an unsuccessful

competitor to prepare for the competition.

Absentees without written pre-notification will

have their future Application re-considered.

2. In the event a competitor should change

employers or personnel address/contact details

it is compulsory to notify the Organizers. In the

event a competitor does not notify the

Organizers, His/Her participation will be

cancelled.

3. Submission of the application form shall

mean that the competitor agrees to abide by

the Rules & Regulations of Seoul Food & Hotel

Culinary Challenge 2019.

4. Entries for all classes are accepted on a first

come-first served basis. Please note that with

limited Work/Kitchen stations, All Classes are

usually filled before the stipulated deadline for

entries.

5. Fees once paid will not be refunded under

any circumstances. However, if a competitor is

unable to be present a substituted competitor

may be accepted as long as the Organizers have

been notified before the 1st of May 2019.

6. Competitors must be present at least 30

minutes before there appointed time.

7. A recipe form is attached herewith.

8. The organizers reserve all rights to the

recipes used, and photographs taken at the

event. Any publication, reproduction or copying

of the recipes can only be made with their

approval.

9. If an award is won, the competitor has to

ensure his/her presence (or that of a

representative) to collect it. All awards are to

be accepted in chefs’ uniform. Any

trophy/medal/certificate that is not accepted at

the ceremony will be forfeited two weeks after

the event.

10. Entry fee will not be refunded should the

Competition be cancelled for reasons beyond

the organizers control.

11. Chefs should wear appropriate uniforms.

12. The organizers will not be held responsible

for any damage, equipment, utensils or

personal effects of competitors.

13. Competitors contravening any of the Rules

and Regulations of the event may be

disqualified.

14. The Organizers reserve the right to rescind,

modify or add on any of the above rules and

regulations and their interpretation of these is

final. They also reserve the rights to limit the

number of entries per class or amend a

competition section, modify any rules, cancel

any class or competition, or cancel/postpone

the whole competition event should it be

deemed necessary.


RECIPE FORM

NAME OF DISH: _______________________

Class:

Name:

Quantity Ingredients Preparation

Cooking Method:

seoul food and hotel culinary challenge 2019...product during the competition maggi® con. chicken...

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