Nestlé GOLDEN CHEF'S HAT AWARD®
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. The objectives of the Australian Culinary Federation guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a national standard.
The objectives of the World Association of Chefs Societies guidelines are to determine a universal set of criteria that could be easily understood and practically implemented to achieve a global standard.
The total weight of the complete meal size should be around 300-400 grams. 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.
Chefs, cooks, apprentices & culinary students must be aged between 16 and under 25 as of 30th September 2017.
Team members are required to bring the following to each cook-off:
- Clean & ironed uniform and footwear
- Notepad and pen
- Basic small equipment that would normally fit into a toolbox (e.g. dessert moulds, stick blender, 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 equipment will be allowed into the kitchen.
All electrical equipment must be tagged.
Teams will be given 2.5 hours to prepare, cook and present a 2-course meal (main course and dessert course) in all Regional and Metro Cook-offs.
Teams will be given 4 hours to prepare, cook and present a 3-course meal in the National Final Cook-off.
Each team starts with 100 points and points are deducted in accordance with the following measurable elements:
MIS EN PLACE
0 – 10 points
Personal Presentation – 3
Set up work station – 4
Correct Mise en place level – 3
0 – 30 points
Hygiene Practices – 5
Technical skills displayed – 5
Correct methods of preparation – 5
Wastage – 5
Efficient utilisation of time/organisation skills – 5
Service – 5
0 – 10 points
Suitable temperature – 1
Originality/flair – 2
Appropriate too class/true to menu description – 2
Portion size – 1
Clean arrangement & dish – 2
Nutritional balance – 2
0 – 50 points
Does the main item taste good – 6
Balance of textures – 6
Does the sauce/garnish taste good – 6
Balance of flavours – 6
Does the vegetables taste good – 6
Seasoning – 8
Harmony of flavour combination – 6
Taste of food preserved – 6