Judging and Ingredients
Learn new skills and show off your culinary talent on the plate. Create magic with recipes you design and be judged live on your cooking by world-class judges.
Competition Guidelines Regional & Metro Cook Offs
It’s essential to use the same set of rules and guidelines across all regions. The assessment of the Nestlé Golden Chef’s Hat Award reflects hot competition guidelines set by the Australian Culinary Federation for junior chefs, as the national representative of Worldchefs in Australia – and NZChefs, as the national representative of Worldchefs in New Zealand. The objectives of the Australian Culinary Federation, NZChefs and Worldchefs guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a national and global standard.
Competitors are required to bring the following:
- Clean uniform and footwear
- Note pad and pen
- Basic small equipment that would normally fit in a toolbox such as dessert moulds, bar mix, piping bags, tongs, etc.
- Competitors may bring in white china plates (standard plates will be provided at host venues but can vary in quality/style)
NO unauthorised untagged equipment will be allowed into the kitchen.
Teams will be given 60 minutes to set up & 2.5 hours to prepare, cook and present 2 portions of a 2-course meal (main course and dessert course) in all Regional and Metro Heats.
It is mandatory for competitors to use a minimum of four (4) Nestlé products (NOT including dariole moulds).
The composition must be well balanced in a correct proportion of fat, carbohydrates, proteins, vitamins and fibre. It’s also important that the colours harmonise and the dish shows practical application.Menu descriptions are to be supplied and all dishes must be of edible materials.Each team starts with 100 points and points are deducted in accordance with the following measurable elements:
|Mise en Place||10 points|
|Set up work station||3|
|Correct Mise en place level||4|
|Professional Preparation||30 points|
|Technical skills displayed||5|
|Correct methods of preparation||5|
|Efficient use of time/organisation skills||5|
|Appropriate too class/
true to menu description
|Clean arrangement & dish||2|
|Does the major component taste good||6|
|Balance of textures||6|
|Does the sauce/garnish taste good||6|
|Balance of flavours||6|
|Do the complements add to the taste
of the major component
|Is there harmony of flavour
combinations in the menu
|Taste of food preserved||6|
|Medals will be awarded to the following levels:|
|Gold with Distinction||100 points (Confirmed by 3 judges)|